Chocolate Walnut Fudge

6 Servings

2 c Icing sugar
1 c Cocoa
1 1/2 Butter (or margarine)
1 1/2 walnuts,Chopped
Walnut halves

Sift together icing sugar and cocoa. Melt butter in a saucepan.

Continue cooking until butter is hot and bubbly.

Remove from heat.

Blend hot butter into cocoa mixture. Stir in chopped nuts.
Spread in a greased 8 inch square cake pan. Garnish with walnut halves.

Chill until set.

Store in refrigerator.

Two Minute Velvet Fudge

1    Milk chocolate chips (12 oz)
1    Semisweet chocolate (6 oz)
1 can Sweet condensed milk (14 oz)
1/3 c  Confectioners sugar
1 t  Vanilla
1 c  nuts,Chopped

Grease a 8″ x 8″ pan.  Microwave the chips and condensed milk,
uncovered, in a 2 quart bowl, on high, for 2 minutes.  Stir until
smooth.  Stir in sugar and vanilla, then add nuts until well blended.
Pour into a prepared pan, and spread evenly.  Chill until firm.

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Vassar Fudge

2 c  Sugar
2    Squares (2 oz) unsweetened chocolate
1 c  Light cream
1 T  Butter

Combine sugar, coarsely chopped chocolate, and cream.  Cook
over moderate heat, stirring only until sugar and chocolate have
melted.  Continue cooking until mixture reaches 238 degrees or until
a few drops tested in cold water form a soft ball. Remove from heat,
add butter, and cool slightly. Beat until fudge begins to harden,
then transfer to a buttered platter. Cut into squares before the fudge
is absolutely firm. Makes a little more than 1 pound.

VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is
removed from the heat.

Very Old Fudge

6 Servings

2 c  White sugar
1/2 c  Corn syrup
1/2 c  Milk (or cream)
1 t  Butter
1 t  Vanilla

Mix the first 4 ingredients, stirring occasionally. Boil until soft
to medium ball stage. Cook, add vanilla and beat with a wooden spoon
until stiff. Add nuts and cherries if desired. For chocolate fudge,
add 2 tbls. cocoa.