Can anyone give me one? Just plain fudge...no nuts or anything.

My GRANDMA made the best fudge with marshmallow cream, but I can't find the recipe.

Here's one with no nuts..

Marbled Peanut Butter Fudge

* 4 cups sugar
* 1 can (12oz) evaporated milk
* 1 cup butter or margarine
* 1 jar (7oz) marshmallow cream
* 3 pkgs (6oz) semisweet chocolate chips, 18 ounces total, or about 3 cups
* 1 tablespoon vanilla
* 1 cup peanut butter

Combine sugar, milk and butter in a heavy saucepan; bring to a boil and cook for 8 minutes, stirring constantly. Add marshmallow cream, chocolate chips and vanilla; stir to blend. Pour half of mixture into a buttered 13- x 9- x 2-inch pan; dollop with spoonfuls of peanut butter. Spoon remaining chocolate mixture over the peanut butter. Gently swirl the mixture with a knife to create a marble effect. Chill until firm; cut into 1-inch pieces and store in an airtight container in the refrigerator.
Makes about 5 pounds.

THANKS...that sounds YUMMY!! Never tried it with chocolate chips!!!

5 minute Fudge
2/3 cup (small can) undiluted Evaparated Milk
1 2/3 cups sugar
1/2 teaspoon salt
1 1/2 cups (about 16 diced marshmellows
1 1/2 cups Bakers chocolate or chocolate chips or Carmel chips or peanut butter chips
1 teaspoon vanilla
Mix milk, sugar and salt in saucepan over low heat. Heat to boiling then cook 5 minutes, stirring constantly. Remove from heat Add marshmellows, chips and vanilla.
Stir a few minutes or until every thing is melted. Pour into buttered 9in square pan. Cool and cut in to squares.
Makes about 2 pounds.

The marshmellow creme fudge has the directions on the jar:D .......Oh...see what your going to make me do now....:p

YES, I know there is a recipe on the jar...but I didn't want that one...I think it was for Fantasy Fudge...LOL No, I'm looking for one similiar to the recipe my Grandma used.

here's one that is quick, easy, and DELISH!

Peanut Butter Fudge

2 cups sugar
1/2 cup milk
1 1/3 cups peanut butter
1 jar (7oz) marshmallow creme

In a saucepan, bring sugar and milk to a boil; boil for 3 minutes. Add peanut butter and marshmallow creme; mix well. Quickly pour into a buttered 8 inch square pan; chill until set. Cut into squares and enjoy!

I haven't tried this yet, but they were talking about it on a radio morning show and I got the recipe off of their website. I'm going to try it soon!!! It sounds so good

Peppermint Potato Candy

3/4 cup warm, mashed potatoes (no milk or butter ~ just the instant potatoe mix)
2 tsp butter, softened
1 tsp peppermint extract
1 package (2 lbs) confectioners sugar
2 cups semi sweet chocolate chips
1 tbs shortening

Beat mashed potatoes, butter, and extract.
Gradually bean in confectioners sugar.
Press into a foil lined 13 x 9 inch pan.

Melt chocolate chips and shortening, spread over potato mixture.
Cover and refridgerate until set.
Using foil, lift candy out of pan, discard foil.
Flip over onto a cutting board, chocolate side down, cut candy into 1-inch squares. Serve chocolate side up.

Microwave Peanut Butter Fudge

2/3 Cup Butter
2/3 Cup Chunky style Peanut Butter
6 Cups Powered Sugar
1/3 Cup Milk
1 Tbsp Vanilla

In a large bowl place butter and peanut butter. Microwave on high until butter melts (1 to 2 mins) stir until well mixed. Stir in all remaining ingredients until lumps of sugar dissapear. Microwave on high until softened but not bubbly (1 1/2 to 2 minutes) stir. Pour into buttered 9 inch square baking pan, cover refrigerate at least one hour. Cut into squares :store in refrigerator.

Makes 3 dozen

2 packages, 8 squares each, Bakers semi-sweet Chocolate
1 Can (14oz) sweetened condensed Milk
2 teas Vanilla
1 1/2 Cup Chopped Walnuts

Microwave chocolate and milk in a large microwavable bolw, on high 2 to 3 minutes, until chocolate is almost melted. Remove from microwave,stir until melted. Stir until all is melted. Stir in Vanilla and walnuts. Spread in 8 inch pan. refrigerate til firm. Cut into squares.
Enjoy!!!:)

Creamy Chocolate Fudge

1 7oz jar marshmallow cream
1 1/2 cup of cocoa
1 teas baking soda
2/3 Cup evaporated milk
1/4 teas salt
1-11 1/2oz. milk chocolate morsels
1-60oz pkg. semi-sweet morsels
1 cup Walnuts, chopped
1 teas Vanilla extract

In a large pan, combine marshmallow cream, sugar, evaporated milk, butter and salt; remove from heat , after boiling for 5 minutes.
Add chocolate chips stir until morsels are melted and the mixture is blended. Stir in walnuts and vanilla. Pour into foil lined square pan. Refrigerate; cut into squares.

Makes 2 1/2 lbs.

INGREDIENTS:

1-1/2 cup crunchy peanut butter
5 cup sugar
1 pint marshmallow creme
1 large can evaporated milk
1/2 cup butter
1 teaspoon vanillaPREPARATION:
Put sugar, margarine and milk in a heavy saucepan. Bring to a boil and boil for 10 minutes, stirring often. Remove from heat and add the rest of the ingredients. Stir until thick. Pour into buttered 9x13 inch pan. Let stand for several hours before cutting.

Chocolate Peanut Butter Fudge

http://z.about.com/h/gp/baking.gif (http://baking.about.com/mbiopage.htm)From Carroll Pellegrinelli (http://baking.about.com/mbiopage.htm),
Your Guide to Desserts / Baking (http://baking.about.com/).
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Chocolate Peanut Butter Fudge is made with only 4 ingredients. INGREDIENTS:

6-ounces (1 cup) semi-sweet chocolate chips
1 cup creamy peanut butter
1/2 cup butter
1 cup sifted powdered sugarPREPARATION:
Foil and butter an 8-inch square pan. In a double boiler, melt chocolate, peanut butter and butter. Stir to combine. Stir in sugar until it melts. Pour into prepared pan. Cool and cut into squares. Store in refrigerator.

Almond Buttercrunch Candy

1 cup slivered and blanched almonds
1/2 cup butter
1/2 cup sugar
1 tablespoon light corn syrup
Method
Line bottom and sides of 8 by 9 inch cake pan with foil. Butter heavily. Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns a golden brown; about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces if desired
Yield: about 3/4 of a pound

Divinity
2 1/3 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites; stiffly beaten
1 teaspoon vanilla
1 cup pecans; chopped
Method Heat sugar, syrup, water and salt to hardball stage, stirring constantly. Pour over beaten egg whites. Add pecans and vanilla.
Beat until mixture is very stiff. Drop from spoonfuls onto wax paper, and allow to harden.

Almond Joy Fudge

2 packages (12 ounce each) semi sweet chocolate chips
2 cans (14 ounce each) sweetened condensed milk
2 teaspoons vanilla extract
2 cups (16 pieces) mini Almond Joy candy bars, cut into 1/2 inch pieces from a 1 pound package
1 tube green decorating icing (optional)
1 tube red decorating icing (optional)Method
Butter 8 inch square baking pan. Line with enough wax paper to over hand 2 sides by 2 inches. In pot combine chips and milk; over medium heat cook stirring constantly, until mixture is melted and smooth. Remove from heat; stir in vanilla. Cool one minute. Stir in candy bars. Spread mixture evenly in pan. Refrigerate until firm, at least 2 hours. Use wax paper to help remove from pan. Peel off paper; cut into squares. If desired, pipe holly leaf and berries with icings.
Yield: 36 pieces

Grape Walnut Candy

3 quarts grape juice
3 cups flour
2 cups sugar
1 cup cornstarch
3/4 cup corn syrup
walnut halves Method

First, string the walnut halves on thread. Using medium to heavy cotton thread, cut thread to about 24 inches long. With a thin needle, carefully pass the thread through the walnut halves, leaving some extra string exposed on either end. Knot both ends of the string. Blend flour, sugar, cornstarch and corn syrup. Add juice and mix until smooth. Pour half of the mixture into a large, heavy saucepan, bring to a boil and boil, stirring constantly, until mixture is thick. Remove from heat. Dip one string of walnuts at a time into the hot grape juice mixture several times, and let the excess coating drip into the pan. Transfer the walnuts to a drying rack; you can rig up a rack by propping a broom handle between two chairs; place a pan and newspapers underneath to catch the drips; and dry overnight. Reserve leftover cooked grape mixture. The next day, cook the remaining grape mixture. Pass the remaining mixture through a sieve and add to the grape mixture in the pan. Dip the walnuts several more times in the hot grape mixture. Hang to dry several days in a dark, cool place. To store or serve, remove walnuts from the string and roll in powdered sugar. Store in covered jar or tin. Note:
White grape juice or other fruit juices such as pear or apple can be used.