Forty-five minutes before cooking fudge, dissolve sugar in tall can Pet milk; add butter.
Bring to boiling point and boil for exactly 8 minutes, stirring constantly.
Remove from fire and stir in chocolate chips and Marshmallow Creme.
Add vanilla and black walnuts or pecans.
Pour into buttered 9 x 12 x 2-inch pan. Makes 5 pounds.
Stir milk, butter and sugar until it boils; boil 8 minutes, stirring constantly.
Remove from heat and add Marshmallow Creme and peanut butter.
Cook sugar and evaporated milk to soft ball stage (235\u00b0F). Stir while cooking. Remove from heat and add Marshmallow Creme or marshmallows, peanut butter and vanilla. Cool.
Bring sugar, milk and butter to a boil.
Cook to medium soft-ball stage (236\u00b0), stirring frequently.
Remove from heat. Then immediately add Marshmallow Creme, nuts and chocolate chips. Stir until Creme and chocolate chips are melted.
Pour into 9 x 9-inch square buttered pan.
Let cool and cut into squares.
Mix sugar, Milnot and oleo together and cook until mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips and Marshmallow Creme.
Stir ingredients until mixture is creamy and smooth.
Pour into a buttered 9 x 9-inch pan.
Allow to cool and cut as desired.
Makes 2 1/2 pounds.
Cook first 3 ingredients until forms soft ball, then add chocolate chips and Marshmallow Creme.
Add nuts, if desired. Pour into 9 x 13-inch foil lined pan.
Let harden and cut into squares.
Combine sugar, margarine and milk and boil to soft ball stage, stirring continuously. Remove from heat and add marshmallow creme and chocolate chips. Stir until smooth. Pour into greased 9 X 13 pan. May add nuts if desired.
Bring sugar, milk and butter to a boil.
Cook to medium soft ball stage (236\u00b0), stirring frequently.
Remove from heat. Immediately add Marshmallow Creme, chocolate chips and nuts.
Stir until Creme and chips have melted.
Pour into 2 plates that have been buttered good.
Let cool; cut in squares.
Yields about 3 pounds.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt.
Bring to a full boil, stirring constantly over moderate heat.
Boil 5 minutes over moderate heat, stirring constantly.
Remove from heat.
Add one 12 ounce package of chocolate chips.
Stir until morsels are melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into greased 8-inch square pan.
Chill until firm.
Mix together the sugar, butter and milk; bring to a boil. Boil good for 9 minutes, stirring as it cooks.
Add chocolate chips, Marshmallow Creme and vanilla; mix well.
Add chopped pecans and mix.
Pour into a buttered 13 x 9-inch pan or drop by teaspoon onto wax paper.
In a heavy pan combine milk, sugar, salt and butter, stirring constantly over medium heat.
Cook to soft ball stage.
Remove from heat and add chocolate chips, Marshmallow Creme, vanilla and nuts.
Pour into buttered pan.
Place sugar, evaporated milk and butter in saucepan.
Bring to a boil.
Cook to soft-ball stage or 236\u00b0 on thermometer, stirring frequently.
Remove from heat.
Add Marshmallow Creme, nuts and chocolate chips.
Stir until ingredients are melted.
Pour into 9 x 9-inch buttered pan.
Chill until firm.
Cut into squares.
Yield: 3 pounds.
In medium saucepan, combine Marshmallow Creme, sugar, milk, butter and salt; bring to full boil, stirring constantly over moderate heat.
Boil 5 minutes, stirring constantly.
Remove from heat.
Add semi-sweet morsels; stir until morsels melt and mixture is smooth.
Stir in nuts and vanilla.
Pour into foil lined 8-inch square pan.
Chill until firm.
Combine sugar, margarine and milk.
Boil about 5 minutes after boiling starts.
Remove from heat and add Marshmallow Creme, vanilla and nuts.
Pour into 9 x 13-inch greased pan.
Cut into small squares.
Cook milk and sugar, stirring constantly, 15 minutes after comes to a boil.
Add butter, chocolate chips, a pinch of salt, pecans, Marshmallow Creme and vanilla.
Spoon on waxed paper.
Combine sugar, butter and milk in a buttered large glass mixing bowl; cover.
Microwave on Defrost (Half power) for 15 minutes. Stir and microwave for 8 to 10 minutes or until mixture will form a soft ball in cold water.
Stir in chocolate pieces until chocolate is melted.
Fold in Marshmallow Creme, nuts and vanilla.
Pour into a buttered 13 x 9-inch pan.
Chill until firm.
Cut into squares.
Combine in medium saucepan marshmallow creme, sugar, evaporated milk, margarine and salt.
Bring to full boil, stirring constantly over medium heat.
Boil for 5 minutes.
Remove from heat.
Add chocolate chips.
Stir until chips are melted and mixture is smooth.
Stir in nuts and vanilla.
Pour into greased pan. Chill in refrigerator until firm (2 hours).
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently.
Boil this mixture for 5 minutes, stirring constantly.
Remove from fire and stir in chocolate morsels and Marshmallow Creme.
Stir together until mixture is creamy and smooth.
Pour into buttered 9 x 9-inch pan. Allow to cool and cut as desired.
Yields approximately 3 pounds.
Mix sugar, Milnot and margarine together and cook until mixture comes to a boil, stirring frequently.
Boil for 5 minutes, stirring constantly.
Remove from heat and stir in chocolate chips and marshmallow creme.
Stir ingredients until mixture is creamy and smooth (an electric mixer may be used).
Add nuts if desired.
Pour into a buttered 9x9 pan.
Allow to cool and cut as desired.
Note: For a delightful change, use butterscotch chips instead of chocolate chips.
Beat cream cheese and marshmallow creme together until well blended. Cover and refrigerate until chilled, about an hour.
Layer cream cheese mixture alternately with strawberries and blueberries in dessert bowls or wine glasses.
Garnish with fresh mint leaves and serve.