Recipes

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan.

Bring to a full rolling boil over medium heat, stirring constantly.

Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract.

Stir vigorously for 1 minute or until marshmallows are melted.

Pour into prepared baking pan; refrigerate for 2 hours or until firm.

Lift from pan; remove foil.

Cut into 48 pieces.

FOR MILK CHOCOLATE FUDGE:

SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.) milk chocolate chips for semi-sweet chocolate chips.

FOR BUTTERSCOTCH FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) butterscotch chips for semi-sweet hocolate chips.

FOR PEANUTTY CHOCOLATE FUDGE:

SUBSTITUTE 1 2/3 cups (11-oz. pkg.) peanut butter and milk chocolate chips for semi-sweet chocolate chips and 1/2 cup chopped peanuts for pecans or walnuts.