• 7½ oz jar Marshmallow Fluff
• 1⅓ cups sugar
• 5 oz evaporated milk
• ¼ cup butter
• ¼ cup coffee liqueur
• ¼ tsp salt
• 2 cups semi sweet chocolate pieces
• 1 cup milk chocolate pieces
• ⅔ cup chopped walnuts
• 1 tsp vanilla

In 2 qt saucepan over low heat, combine Marshmallow Fluff, Sugar, Evaporated Milk, Butter, Coffee Liqueur and Salt. Stir until completely mixed. Increase heat to medium. Bring to boil stirring constantly. Boil for 5 minutes stirring constantly. Remove from heat and add all Chocolate. Stir until melted. Stir in Nuts and Vanilla. Turn into buttered 9×9 pan and refrigerate until firm. Cut into squares and serve.

• 7½ oz jar Marshmallow Fluff
• 1½ cups sugar
• 1 cup brown sugar
• ¾ tsp salt
• ½ stick butter or margarine
• 5 oz evaporated milk
• 12 oz (~2 cups) white chocolate chunks (not white baking bits)
• 1 – 2 Tbsp maple flavoring (depending on how much maple flavor you want)
• ½ cup chopped walnuts (optional)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 6 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in white chocolate chunks until they are melted.  Stir in maple flavoring. Add nuts. Turn into greased pan and cool. Makes 2½ pounds.

*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.

• 7½ oz jar Marshmallow Fluff
• 2½ cups sugar
• ¾ tsp salt
• ½ stick butter or margarine
• 5 oz evaporated milk
• ¾ tsp vanilla
• 12 oz (~2 cups) semi-sweet chocolate pieces
• ½ cup chopped walnuts (optional)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in semi-sweet chocolate pieces until they are melted.  Stir in vanilla. Add nuts. Turn into greased pan and cool. Makes 2½ pounds.

*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.

• 7½ oz jar Marshmallow Fluff
• 2½ cups sugar
• ¾ tsp salt
• ½ stick butter or margarine
• 5 oz evaporated milk (⅔ cup)
• 9 oz peanut butter (smooth or crunchy)

Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in peanut butter until mixed. Turn into greased pan and cool. Makes 2½ pounds.

*The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.