Name: Chocolate Fudge--And Other Variations
Ingredients: 2 1/2 c Sugar; 1/2 c Margarine or butter; 2/3 c Evaporated milk; 1 Jar (7 oz.) marshmallow creme; 2 c Semi sweet chocolate chips; 3/4 c Chopped walnuts; 1 ts Vanilla

The doctrine of the Spirit’s illumination should be an encouragement to ordinary people that they can read the Bible with profit. Contrary to what the Roman church claimed at the time of the Reformation, we do not need some external human authority to present us with a sound interpretation of the Bible. And contrary to the fears of some people in the church, we do not need to have advanced degrees in Bible and theology to be able to read and understand God’s Word. Right understanding of the Bible is not dependent upon what the world considers great learning. As the Lord Jesus said, the truths of Scripture are often concealed from the wise and learned and revealed to babes. With the aid of the Spirit, all of God’s people can understand His Word.

Alwyn York

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains		All newly t, Candies	48	Servings

INGREDIENTS

2 1/2	c	Sugar
1/2	c	Margarine or butter
2/3	c	Evaporated milk
1		Jar (7 oz.) marshmallow creme
2	c	Semi sweet chocolate chips
3/4	c	Chopped walnuts
1	ts	Vanilla

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 [email protected] on Jul 21, 1997

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