Everyone likes the way I make it: 1 can sweetened condensed milk 1 and 1/2 pkgs. white choc. chips 1/2 tsp. good vanilla pinch of salt You can add any other flavor, nuts, marshmallows, etal to this and it turnes out SOOOOO good! Melt the chips in a double boiler until creamy, then remove from heat. Add the other ingredients and blend well. Spread the fudge in a pan whose bottom has been lined with waxed paper. Let cool overnight, cut and ENJOY!

Hey...That sounds like it. I'm going to try it. I had found another one on a search, but it wasn't the same it included a Hershey Bar also. I made it last Christmas and it just wasn't the same. This one has the same directions and same ingredients so should be the same. I just wasn't sure of amounts. Thanks so much. Glenda

Well, mine has marshmallow cream, Reese's peanut butter chips, but no vinegar. My kids love it, and it's easy and pretty foolproof, as long as you cook to soft ball stage before adding the chips. I find that 5 minutes isn't long enough, I always end up cooking at least 7 minutes. I've made it using a cup of peanut butter instead of the chips and it is a bit softer, but still good. FANTASY FUDGE 3 cups sugar 3/4 cup real butter 2/3 cup evaporated milk 12 oz. Chocolate chips 7 oz. Jar marshmallow cream 1 cup chopped nuts-optional 1 tsp vanilla Bring sugar, butter and milk to a rolling boil for 5 minutes, stirring constantly. (I test it at this point to make sure it has reached soft ball stage, sometimes it takes longer, especially if I make a double batch). Remove from heat and stir in remaining ingredients until chips are melted and fudge is smooth. Pour into a greased 9x13 pan, let cool to room temperature and cut into slices. VARIATIONS: Peanut butter fudge: Sub peanut butter chips for chocolate and omit nuts Cookies and Cream: Sub white chips and stir in 1 cup crushed Oreos instead of nuts Creamsicle Fudge: Sub white chips for chocolate, omit nuts, pour half of the fudge into pan. Stir 2 tsp orange extract, 4 drops yellow food coloring and 3 drops red food coloring into remaining fudge, pour orange fudge over plain fudge and marble in with knife. Candy Cane fudge: Sub white chips, omit nuts and stir in 1/2 cup crushed candy canes, sprinkle top with more crushed candies. Annie

Here's a recipe I saved from the internet awhile back. I've never made it before. Are you looking for a hard candy or a pulled taffy candy? Homemade Maple Magic Candy - recipe Adapted from Witch in the Kitchen by Cait Johnson (Inner Traditions, 2001). Simple Solution Here in the American Northeast, the maple sap has started flowing, bringing the trees back to life. Native Americans introduced maple syrup to the early settlers; it is a uniquely American taste of Spring. And it is a treat we can feel good about. Tapping the trees doesn't hurt them, and maple syrup is a bit more nutritious for us than refined white sugar. For one thing, it has twice the calcium of milk! The process of making this traditional candy is simple and fascinating, and the result is sheer delight, mineral-rich, creamy and sweet, like eating concentrated tree energy. Participate in the magic of spring! INGREDIENTS 2 cups real maple syrup 1. Using a candy thermometer, in a sturdy saucepan with high sides, bring the maple syrup to a boil. 2. Turn the heat to very low and allow the syrup to continue boiling without stirring until the thermometer reads 233F. Be careful that the syrup doesnÂt boil over - once maple syrup finally decides to boil, it really boils. The boiling action is mesmerizing; the syrupÂs dark earthy color in such constant motion reminds us that the earth itself is constantly moving and changing, even when it appears to remain the same. 3. When the reduced syrup has reached 233F, remove it from the heat and allow to cool, still without stirring it, until the thermometer reads 110F. 4. Now itÂs time to beat the reduced syrup with a wooden spoon. Beat vigorously for several minutes. (It can help to sing when you do this.) You are making a transformation take place: As you beat, the syrup gradually turns a pale caramel color and it becomes stiff enough to hold a shape. 5. Place in candy molds or form into patties on a plate or baking sheet and allow to cool completely. Then unmold and enjoy. Makes about 1 pound of candy.