MOM’S FUDGE

1 jar marshmallow cream

1 ½ c. sugar

2/3 c. evaporated milk

¼ c. margarine

¼ t. salt

12 oz. pkg. semi-sweet choc. chips

½ c. walnuts, chopped

1 t. vanilla

Combine marshmallow cream, sugar, milk, margarine, and salt; bring to full boil stirring constantly over medium heat. Boil 5 minutes, stirring constantly. Remove from heat. Add choc. chips. Stir until chips milt and mixture is smooth. Stir in nuts and vanilla. Pour into 8” square pan. Chill about 2 hours.

Makes 2 ½ pounds fudge.

ALMOND ROCA

2 cubes real butter                                           2 tsp. water

1 cup sugar                                                      1 cup shaved chocolate (4 oz. Hershey bar)

finely-chopped almonds or walnuts                 (I use ½ of an 8 oz. bar)              

Use a small heavy saucepan. Stir together all ingredients as butter melts in pan. (Do not melt the butter before adding other ingredients or butter will separate, and recipe will not turn out). Cook on med. high heat, stirring constantly until it turns a light caramel color. Do not pour out too soon or it will not be hard enough. Cook about 8 minutes.

Pour onto buttered 9 X 13” pan. Spread out with back of spoon. While still hot, sprinkle grated chocolate over top. Let melt and then spread around. While still melted, sprinkle with finely chopped nuts. Put in the refrigerator for about and hour or more. Break into pieces with a knife.