mylab, I'm also glad to know that Donna freezes fudge, in case I ever feel the need to do that. Not that I ever have, because it gets eaten far before it could go bad. Of course, if it were frozen maybe it would last longer because I couldn't eat it as quickly. Yeah, that might work! Annie

OK, this is Connie K. from Des Moines, Iowa, and appears my info is going through... I typed up the Baker's Chocolate Creamy Fudge recipe over 40 yrs. ago. Makes 36. i forgot to type the evaporated milk, but i think it was 2/3 c. evap. milk (on a notation of mine). Here's what i have: 1 pkg (8 squares) Baker's Semi-Sweet Chocolate, 2/3? c. evaporated milk, 1 1/2 c. granulated sugar, 2/3 c. marshmellow topping, 1/2 c. nuts (i use walnuts or pecans), 1/4 c butter, 1/4 tsp. real vanilla (i tend to add more, apx 1 tsp.) Cut ea. choc. square into 4 pieces. Combine sugar, evap. milk in saucepan. Stir over med. heat until mixture comes to a full rolling boil. Boil 5 minutes over a Low Heat, stirring constantly. in separate container, add remaining ingredients incl. chocolate. Carefully add boiling sugar syrup mixture; stir until choc. melts and mixture is smooth. Pour into a greased 8" pan. Chill; cut into squares. Makes 36 squares. good luck. im 90% sure of amt. of milk. Merry Christmas 12/22/22.

Virginia7074 I have made marshmallows for the last few years. To me it is really fun--it is not a lot of work, but it is messy. It certainly impresses people that you did something so foreign as make marshmallows. They are soooo much better than the store-bought-in-a-plastic-bag-puffed air. Really, really good. They are definitely worth the effort. My recipe and instructions are my compilation of several months of reading and research as well as my experience. I preferred a recipe that did not have any egg whites. This recipe has never gone wrong for me. Marshmallows 3 cups of sugar 1 1/4 cups of light corn syrup 1/4 teaspoon of salt 3/4 cup of water 4 packets of unflavored gelatin 3/4 cup of water 2 teaspoons of vanilla In a 2 quart saucepan place 3 cups of sugar, 1 1/4 cups of light corn syrup, 1/4 teaspoon of salt, and 3/4 cup of water. Stir well and bring to a boil over high heat. Be careful; the mixture will foam up, and it's very hot. Clip a candy thermometer to the side of the pan and cook until the mixture reaches 240 F. Before the sugar mixture reaches 240 degrees, place 3/4 cup of water and 4 packets of unflavored gelatin in the bowl of an electric stand mixer with whisk attachment. Using a spoon, stir to combine, but don't worry if the gelatin doesn't dissolve completely. When the sugar mixture is ready, turn on the mixer at lowest speed and carefully pour the hot syrup into the gelatin mixture in a stream--don't dump it all at once. When the syrup is incorporated, increase the mixer speed to high. (Note: KitchenAids can overbeat; you may want to use speed 8 instead of 10.) Leave the mixer running for 20 to 30 minutes; the mixture will increase in volume and eventually reach the stiff peak stage. It will start to look jagged around the edges of the mixer bowl. While the mixer is running, brush a 9x13-inch pan with vegetable oil. (I have better luck with solid shortening.) For smaller marshmallows, I use a 15x11 jelly roll pan, and for large ones, use a 9" or 10" square pan so they will be taller. When the mixture reaches stiff peaks, add 2 teaspoons of vanilla and mix well. Pour (push, shove) the mixture into the prepared pan and smooth with an offset spatula. Let pan sit out overnight, uncovered (and away from cats and kids). When you're ready to cut the marshmallows, dust the top with confectioners' sugar. (I mix 2 parts confectioner's sugar and 1 part cornstarch to reduce stickiness.) To cut, you may use a sharp knife coated in oil, a good pair of kitchen shears (the kind that come apart for thorough cleaning), or a pizza cutter. (I don't have good luck with the knife. The scissors worked, but I can cut the prettiest squares using a washable ruler and a large pizza cutter--it is still messy. You can also use small cookie cutters.) Cut the marshmallows into manageable squares. How big is manageable? They're easier to eat (less mess from the powdered sugar) if you can pop the whole thing in your mouth, so run a test and see what works for you.

FANTASY PEANUT BUTTER FUDGE 3 c. sugar 1/2 c. butter 2/3 c. evaporated milk 1 (12 oz.) pkg. semi-sweet chocolate pieces 1 (7 oz.) jar Kraft marshmallow creme 1 c. chopped nuts 1 tsp. vanilla 3 or 4 heaping tbsp. peanut butter Combine sugar, milk and butter; microwave 7-8 minutes, stirring frequently. Remove from oven. Stir in chocolate pieces. Add peanut butter, marshmallow cream, vanilla and nuts. Beat well until blended. Pour into greased 9x13x2 inch pan and cool. Cut into small squares.