This recipe makes a nice creamy fudge & it's not hard to make. I make it every year for Christmas & every one loves it.
5 Pound Fudge
4 1/2 cups sugar
1 stick (1/4 pound) margarine
1 Can (regular size - 12 ounces?) Carnation Evaporated Milk
1 pint Marshmallow Cream (2 Cups or one 7 1/2 ounce size jar)
3 Cups of Chocolate or Peanut Butter chips (20 ounces)** see note below
9 x 13 glass dish (buttered)
Wooden spoon (works best for stirring)
In a large skillet over medium heat combine: Sugar, Carnation Evaporated Milk & Margarine.
Bring to a boil, stirring occasionally. As soon as it starts to bubble/boil set timer for 9 minutes. Stir occasionally once it starts to boil. After 9 minutes remove from heat & stir in Chocolate or Peanut butter Chips & Marshmallow until well blended. Pour into glass dish. Let set up before cutting into squares. Keep in a cool place well covered ( I use plastic wrap stretched tight over the glass dish). It will stay soft & creamy. Note: the Peanut Butter will be just a little stiffer than the chocolate.
Since everyone has changed the size of products... **I use two 10 ounce bags of Peanut Butter Chips. For the Chocolate I buy the 26 ounce bag & measure out 3 Cups.