Rules for making fudge

1. Learn what a soft ball test is BEFORE starting your recipe, so you don't have to put your sticky fingers on the keyboard to look it up.

2. Make sure your sauce pan is big enough to accommodate the expansion of your sugar, butter and milk when it boils. You don't want to have to clean that sugary mixture off of your stove.. grrr..

3. Use fluff instead of marshmallow cream. It tastes better and has less preservatives.

4. Use pure vanilla extract instead of vanilla flavoring. It's just better.

5. If you are diabetic, resist licking the bowl, or your blood sugar will be 370 and you will have to take a load of insulin...oops! :)


Easy Fudge


3 sticks butter
6 cups sugar
2 cans evaporated milk (5 oz cans)
2 packages (12 oz each) semisweet chocolate chips
1 jar marshmallow cream (13 oz)
2 teaspoons vanilla


Lightly grease 2 or 3 pans. Mix margarine, sugar, and milk in heavy 4-5 quart sauce pan. Bring to full rolling boil on medium heat, stirring constantly. Continue boiling 5 minutes on medium heat, stirring to prevent scorching (do the soft ball test). Remove from heat. Gradually stir in chips until melted. Add remaining ingredients and mix well. Pour into prepared pans. Cool at room temperature and cut into squares.