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PJM is contributing fudge to the sideboard:


* Butter sides of heavy 3-quart (or larger) saucepan.
* Add 4 cups granulated sugar, 1-2/3 cups evaporated milk, and 1 cup
(two sticks) butter.
(For the low-fat version, use skim milk and light butter. Use a 12-
ounce can of evaporated milk, and make up the difference with regular
* Cook over medium heat to 236 degrees, give or take a few, stirring
frequently. (You need to stir frequently to keep the syrup from
burning on to the pan; it also keeps the sugar from clumping and
making crunchy crystals in your fudge.)
(You'll notice a "state change" at 236 degrees. The syrup will get
noticeably thicker. Use a candy thermometer anyway!)
* Remove from heat; add one 12-once package (2 cups) semisweet
chocolate pieces (or white chocolate pieces), 1 pint marshmallow
creme (Use a 7.5 oz jar and empty it—or use 2 fluid cups)! (You can
also try peanut butter here, but I don't recommend it), 1 teaspoon
and 1 cup broken walnuts (optional - I don't use them).
* Beat till chocolate melts. (The syrup should still be warm enough
to melt it.)
* Pour into buttered 13 x 9 x 2 inch pan.
* Score while warm, cut when cool and firm.