INGREDIENTS

INSTRUCTIONS

Line 9 inch square or 13x9 inch pan with foil so that foil extends
over sides of pan; butter foil. In large saucepan, combine sugar,
margarine and evaporated milk. Bring to a boil over medium heat,
stirring constantly. Boil 5 minutes, stirring constantly. Remove from
heat. Add marshmallow creme and chocolate chips; blend until smooth.
Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool
to room temperature. Score fudge into 36-48 squares. Refrigerate  until
firm.  Remove fudge from pan by lifting foil; remove foil from sides of
fudge. Using large knife, cut through scored lines. Store in
refrigerator.  Makes about 3 pounds--36-48 squares.  VARIATIONS
BUTTERSCOTCH FUDGE:  Prepare fudge as directed for chocolate fudge,
substituting 1 12 oz  package butterscotch chips for chocolate chips
and pecans for walnuts.  CONFETTI FUDGE:  Prepare fudge as directed
above, substituting 2 cups candy-coated  chocolate pieces for walnuts.
Stir 1 1/2 cups of the chocolate pieces  into fudge with vanilla. Pour
into buttered, foil lined pan. Sprinkle  remaining 1/2 cup chocolate
pieces over top; press lightly into warm  fudge. Cool to room
temperature. Do not refrigerate before cutting.  Store in refrigerator;
let stand at room temperature before serving.  TURTLE FUDGE:  Prepare
fudge as directed above, substituting cashews for walnuts and  adding
24 quartered caramels with cashews and vanilla. Cool to room
temperature. Do not refrigerate before cutting. Store in  refrigerator;
let stand at room temperatue before serving.  Recipe by: The Pillsbury
Family Christmas Cookbook Posted to MC-Recipe  Digest V1 #682 by
L979@aol.com on Jul 21, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 112
Calories From Fat: 46
Total Fat: 5.5g
Cholesterol: 1.3mg
Sodium: 20.8mg
Potassium: 19.6mg
Carbohydrates: 16.7g
Fiber: <1g
Sugar: 11.6g
Protein: <1g