Cristmas Fudge with variations

Cristmas Fudge and others
Book: Cook'n with Pillsbury
Makes 36 servings

2 1/2 cups sugar
1/2 cup butter
1 (5-ounce) can (2/3 cup) evaporated milk
1 (7-ounce) jar (2 cups) marshmallow creme
8 ounces vanilla-flavored candy coating (almond bark), cut into pieces
1 teaspoon vanilla extract
3/4 cup chopped walnuts

1. Line 9-inch square or 13x9-inch pan with foil so foil extends over sides of pan; butter foil. In large saucepan, combine sugar, butter and evaporated milk; cook and stir over medium heat until sugar is dissolved. Bring to a full boil, stirring constantly. Boil over medium heat for 5 minutes, stirring constantly.
2. Remove saucepan from heat. Add marshmallow creme and candy coating; stir until candy coating is melted and mixture is smooth. Stir in vanilla and walnuts. Pour into buttered foil-lined pan, spreading evenly. Cool 1 hour or until completely cooled.
3. Score fudge into 36 squares. Refrigerate until firm, about 30 minutes.
4. Remove fudge from pan by lifting foil; remove foil from sides of fudge. With long knife, cut through scored lines. Store in refrigerator.

Variations

Christmas Fudge: Substitute 1/2 cup chopped almonds for walnuts and 1/4 teaspoon almond extract for vanilla. Stir in 1/2 cup chopped dates and 1/2 cup chopped red candied cherries with almonds and almond extract.

Eggnog Fudge: Substitute 2/3 cup eggnog for evaporated milk and 1/2 to 1 teaspoon rum extract for vanilla.

Peanut Butter Fudge: Use 6 oz. vanilla candy coating (almond bark) and add 1/2 cup peanut butter with marshmallow creme and candy coating. Substitute 3/4 cup chopped dry-roasted peanuts for walnuts.

Peppermint Candy Fudge: Substitute 1/2 cup finely crushed peppermint candy for walnuts. Omit vanilla and add desired amount of red food color with crushed candies.

Pistachio Fudge: Substitute shelled pistachios for walnuts and add desired amount of green food color with pistachios.