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Vanilla Fudge


1 large can of evaporated milk.
1 small jar of marshmallow fluff.
4 cups of sugar.
1 cup of chopped nuts.
2 tablespoons of butter.
1 teaspoon of vanilla.


Cook the sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when it is dropped in cold water (takes approximately 25 minutes).

Allow to cool slightly.

Add the marshmallow fluff and vanilla; then beat until creamy.

Pour into a buttered eight-inch square pan.

Refrigerate until the fudge has turned firm.

Love Fudge


1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.


Lightly grease a 13-inch by 9-inch baking dish.

In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.

Bring to a boil for 5 minutes, stirring constantly.

Turn the heat off and stir in the semi-sweet chocolate chips.

Add the remaining ingredients and mix thoroughly.

Pour into a baking dish and allow it to set at room temperature.