CREAMY FUDGE

1/2 cup butter or margarine
3/4 cup Hershey's cocoa
2 cups sugar
1/8 tsp. salt
3/4 cup Pet evaporated milk
1 jar (7 oz.) marshmallow creme
1 tsp. vanilla
1 cup chopped pecans

Melt butter in a 4 quart saucepan coated with cooking spray. Add cocoa and stir until smooth. Add sugar, salt, evaporated milk and marshmallow creme. Bring mixture to a boil; boil and constantly stir 5 minutes or until 226 degrees F on candy thermometer.

Remove from heat and stir in vanilla. Cool 20 minutes.

Beat with a wooden spoon until mixture loses its gloss.

Blend in nuts. Spread into 9x9-inch pan sprayed with Pam. Cool until set.

Cut into 1 inch squares. Store in an airtight container.

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COCOA FUDGE

2/3 cup Hershey's cocoa
3 cups sugar
1/8 tsp. salt
1 1/2 cups milk
1/4 cup butter or margarine
1 tsp. vanilla
2 heaping tbsp. peanut butter OR marshmallow creme

In heavy 4 quart saucepan, mix cocoa, sugar, salt and stir in milk; add butter. Cook over medium heat until butter is melted, stirring constantly. Boil without stirring until 234 degrees F or *soft ball stage.

Remove from heat, add vanilla and peanut butter or marshmallow creme. Hand beat until fudge is thick and loses some of its gloss.

Quickly spread in lightly buttered 8 or 9-inch square pan; cool and cut.

*Soft Ball Stage:
Small amount of mixture dropped into very cold water forms a soft ball which flattens on removal from water.