Here it is. With photos on how to make it.

Sue

Here is a link that might be useful: Fudge

Idlike to make the fudge my mom made ,It was on cocoa can but she added peanut butter.Do you have to cut back butter,to add peanut butter??

If you need easy, don't forget the 2 minute microwave fudge because it is quick, easy and delish....I have typed it out for the boards a ga-zillion times and it's on a ga-zillion websites so if you are interested, just google it...It came in my recipe book for my very first microwave back in the dark ages and I make it several times a year....so easy.

Here's my sister in law's favorite fudge recipe. It's yummy! :)

Marjie's fabulous fudge

4 1/2 cups of sugar
I can evaporated milk (1 2/3 cup)
I stick butter (1/2 cup)
dash of salt
1 12 oz package of semi sweet chocolate chips
2 12 oz packages of milk chocolate chips
1 pint marshmallow cream
2 cups chopped nuts

Combine sugar, evaporated milk, butter and salt in heavy sauce pan. Stir and cook over high heat until it comes to a boil. Stir and boil constantly for 5 minutes. Reduce heat, and add chocolate chips, marshmallow cream, and nuts. Stir till chocolate chips are melted and everything is blended. Remove from heat and quickly spread in a 15X11X2" buttered pan. Cool and cut in to squares.
This recipe makes 7 pounds of fudge.

here is the "recipe"

1 can of frosting, your choice
1 small jar of peanut butter, creamy or crunchy

microwave both ingredients until soft
pour into bowl and mix well
pour into pan and chill

that's it

I make this alot! Delicious and quick!

Five-Minute Fudge Wreaths: Chunky Chocolate Fudge Wreath with Walnuts and Currants
Recipe courtesy of Rachael Ray
From the show Oprah and Rachael Ray
Throw a Holiday Party
Makes 2 pounds

This super-simple recipe will be a hit at your holiday party! Try all three varieties: the Chunky Chocolate Fudge Wreath with Walnuts and Currants, the White Chocolate Wreath with Pistachio and Cranberry or the Goober and Raisinette Wreath!

INGREDIENTS
12 ounce package semisweet chocolate chips
1 cup butterscotch chips
14 ounce can sweetened condensed milk (save the can)
1 teaspoon pure vanilla extract
8 ounce can walnuts, plus more for topping
1/2 cup raisins or dried currants (a couple of handfuls)
candied red and green cherries to decorate top (like holly)
softened butter to grease an 8 inch round cake pan

Grease an 8-inch round cake pan with softened butter. Pour the chocolate and butterscotch chips, condensed milk and vanilla into a medium saucepan. Put the pan on the stove and turn the heat to low.
Cover the empty condensed milk can with plastic wrap and put it in the center of the round cake pan.
Stir the chips and milk until they melt together, about 3 minutes. Stir in nuts and raisins. Scoop the fudge into the cake pan all around the plastic-covered can in the center to form a wreath or ring shape. Let it be all bumpy on top. Keep pushing the can back to the center if the fudge moves it away from there. Cut the red cherries in half with scissors and the green cherries into quarters. Use the green pieces to make leaves and the red to make holly berries. Decorate the fudge with several groups of holly berry sprigs made from the cherries and garnish with walnuts between the sprigs.
Put the fudge in the fridge and chill until firm. Remove the can from the center, then loosen the sides and bottom of the fudge with a spatula. Cut the fudge into thin slices to serve.
To give the wreath as a gift-wrap in cellophane and secure with a bow or ornament.

Variations:
White Chocolate Wreath with Pistachio
and Cranberry

Substitute the chocolate chips with white chocolate chips, 1 1/2 ounce bag plus 1 cup.
Substitute 1 to 1 1/2 cups of shelled natural pistachio nuts for walnuts.
Substitute 1/2 cup dried sweetened cranberries for currants.

Goober and Raisinette Wreath

Swap butterscotch for peanut butter chips
Swap large whole peanuts for walnuts used in original recipe (such as peeled Virginia Peanuts)
Swap 1/2 cup large raisins for currants in original recipe

I think the fudge recipe that I got from the Story City KT gathering a few years ago was and is the very best...

I'd have to go look up the ingredients to give you the recipe..

I can't remember who brought that fudge but it disapeared in seconds.

patti

This is the one I always use!

Microwave Fudge
1 box confectioners sugar
1/4 cup milk
1/4 cup cocoa
1 stick butter
**I always add 1 tsp vanilla
Nuts if desired

Micro first 4 ingredients on high until melted, stir often. Stir in vanilla and nuts. Pour into greased 8 x 8 pan, refrigerate until firm.

U can substitute 1 cup peanut butter for the cocoa.
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Anyone make Velveeta fudge? It's delicious!

It was Laura that brought the fudge to Sandy's.

3/4 cup butter
3 cups sugar
2/3 cup evaporated milk
1 12 oz. package semi-sweet chocolate chips
1 7oz jar marshmallow cream
1 cup chopped nuts (optional)
1 tsp vanilla
Lightly grease or spray 13 X 9 pan
Microwave butter on high for 1 minute or until melted
Add sugar and milk, stir well
Microwave on high for 5 minutes, stirring after 3 minutes.
Mix well, scraping bowl.
Microwave on high for 5 1/2 minutes, stirring after 3 minutes
Gradually stir in chocolate chips until melted.
Add remaining ingredients, mix well.
Pour into pan, and cool at room temperature.
Makes about 3 pounds.

Wow Thanks guys. I have alot to choose from. I better get started on my cho fix.
Donna

White Christmas Fudge
This delicious, bright white fudge with bits of candied cherries will put you in a holiday frame of mind.
2-1/4 cups sugar
1/2 cup sour cream
1/4 cup milk
2 tablespoons butter
1 tablespoon light corn syrup (Karo)
1/4 teaspoon salt
1/2 teaspoon almond extract
1/2 cup chopped candied cherries
1 cup chopped pecans, toasted (see Note, below)
Butter an 9-inch square pan or dish.
Combine the sugar, sour cream, milk, butter, corn syrup and salt in a large, heavy saucepan with steep sides. Cook over low heat, stirring constantly, until sugar dissolves. Cover and cook over medium heat 2 or 3 minutes to wash down sugar crystals from the sides of the pan. Uncover and cook, stirring occasionally, until mixture reaches soft ball stage (238°F on a candy thermometer).
Remove from heat and let mixture cool until it reaches 110°F or until pan is barely warm to the touch. Add almond extract, and beat with a wooden spoon 2 or 3 minutes or until mixture thickens and begins to lose its gloss. Quickly stir in the candied cherries and chopped pecans.
Pour mixture into the buttered dish. Let cool completely before cutting into squares. Store in an airtight container. Makes about 1-1/2 pounds of fudge.

Note: Lightly toasting the chopped pecans will make a big flavor difference in this or most any other dish. Spread them out on a baking sheet and toast at 350°F for 4 or 5 minutes or until you begin to smell them.
The cold-water test for soft ball stage is this: Fill a cup with very cold water. Spoon a small amount of the boiling candy mixture into the cold water. If the syrup forms a soft ball in the water that flattens when removed, it is at soft-ball stage. Quickly remove your candy from the heat, or you will find yourself at hard-ball stage, and your fudge will be too hard.

Sharon-Fl's Peanut Butter Fudge is the only one made here!
Its fantastic! If your interested I will type it out, I don't have it saved on the computer so can't copy and paste.

Michael makes the most delicious fudge in the world!!!
i had his recipe but lost it in a pc crash :(
maybe he will see this post