Easy Fudge- Better Homes and Gardens

This is a pretty basic easy fudge recipe. I've seen variations of this that use powdered sugar instead of granulated, but you have to double the quantity or something like that. I'm not sure what the exact conversion rate is. 

I won't lie and say this is the most delicious fudge recipe around, but it's probably the easiest (microwave? Hello!), and one of the most versatile. You can substitute the chocolate chips for any flavor you wish, marbleize it, add chunks of delicious goodness, etc. For instance, this year I used dark chocolate chips and added in crushed up chocolate oranges in lieu of walnuts to make dark chocolate orange fudge. Yummers! The possibilities are endless, and it's so fast and easy to whip up that you'll find yourself making multiple batches just because you can.

Ingredients

• 1-1/2  cups  sugar
• 1  5-ounce can (2/3 cup)  evaporated milk
• 1/2  cup  butter
• 2  cups  tiny marshmallows
• 1  cup  semisweet chocolate pieces or chopped bittersweet chocolate (the higher quality of chocolate, the better your fudge will turn out so splurge on the Ghirardelli vs. the generic store brand)
• 1/2  cup  chopped walnuts
• 1/2  teaspoon  vanilla

Directions

1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.
3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.
4. Spread fudge evenly in the prepared pan. Score into squares while warm (super important- this stuff is a beast to cut when it's chilled if you don't). Cover and chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge into squares. Store tightly covered in the refrigerator for up to 1 month. Makes about 2 pounds (64 pieces).
Peanut Butter-Chocolate Fudge: Prepare as above, except substitute 1/2 cup peanut butter for the butter and, if desired, peanuts for the walnuts.
Nutrition Facts per piece: 58 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 14 mg sodium, 9 g carbo., 0 g fiber, 1 g pro.
Daily Values: 0% vit. A, 0% vit. C, 1% calcium, 1% iron
Exchanges: 1/2 Other Carbo., 1/2 Fat
Microwave Directions: In a 2-1/2-quart microwave-safe bowl microwave butter, uncovered, on 100 percent power (high) for 45 to 60 seconds (for 1,000- to 1,300-watt ovens) or 60 to 75 seconds (for 600- to 800-watt ovens) or until melted. Stir in the sugar and evaporated milk. Microwave, uncovered, on high for 7 minutes (for 1,000- to 1,300-watt ovens) or 10 minutes (for 600- to 800-watt ovens), stirring every 3 minutes. Carefully remove bowl from microwave oven. Add marshmallows, chocolate pieces, nuts, and vanilla, stirring until marshmallows and chocolate are melted and mixture is combined. Beat by hand for 1 minute. Pour into prepared pan; continue as above.