Fantasy (Perfect) Fudge

Instructions

1. 1

   Stir together margarine, sugar and milk in heavy 3 qt. saucepan. Bring to full boil stirring con- stantly. Boil 5 minutes over medium heat, or until candy thermometer reaches 234 deg. F., with constant stirring to prevent scorching. (Candy thermometer highly recommended) Remove from heat. Gradually stir in chocolate chips until melted. Add remaining ingredients, mix until well- blended. Pour into greased 9x9 inch or 13x9 inch pan. Cool at room temperature. Cut into squares. Makes about 3 pounds of fudge.

2. 2

   Two-Story Fudge Yield: 8 servings === first story === 2 1/4 c Sugar 1 c Milk 1 1/2 tb Butter 1 ts Vanilla 5 tb Hershey's® cocoa; ror 3 oz Hershey's® baking chocolate === second story === 2 1/2 c Sugar 2 tb Butter 1 c Rich milk 1 ts Vanilla For 1st story Melt the butter, add the sugar, milk and chocolate, broken into small pieces, or cocoa. Stir gently till the chocolate or cocoa is melted, then cook with very little stirring to the soft-ball stage. Remove from the fire, cool, add vanilla and beat till creamy. Pour into a buttered pan and set aside to become thoroughly cold. For 2nd story Melt butter and add sugar and milk. Cook with very little stirring to the soft ball stage. Let stand till cold, then add vanilla and beat till creamy. Pour over the dark fudge, smoothing the surface with a knife. When cool, cut in squares. Nuts may be added to either the dark or light fudge.