Recipe: Marshmallow Fudge, Pistachio Swirl Fudge, Chocolate Butterscotch Fudge

MARSHMALLOW FUDGE

1 cup milk
2 1/2 cups sugar
2 tbsp light corn syrup
1 tsp vanilla
2 squares (1 oz each) unsweetened chocolate*
1/4 tsp salt
2 tbsp butter or margarine
12 marshmallows

Heat milk and chocolate together in heavy saucepan over low heat until chocolate is melted. Add sugar, salt and corn syrup. Cook, stirring until boiling starts. Cover and boil 3 minutes to wash down sugar crystals from pan sides. Uncover. Cook without stirring until thermometer reaches 232 degrees F. Remove from heat and cool without stirring to lukewarm.

Add vanilla and beat until fudge thickens and looses it's gloss.

Cut each marshmallow into 8 pieces and stir into fudge. Turn into greased pan. Cut into squares when firm.

*6 tablespoons unsweetened Cocoa powder may be substituted for the unsweetened chocolate squares.

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PISTACHIO SWIRL FUDGE
Source: 1,001 Home Ideas magazine, February 1990
Makes 50

Place cream cheese in small glass bowl of electric mixer or in a 1-quart microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until cream cheese has softened.

Add 2 tablespoons of the sweetened condensed milk and the vanilla to the cream cheese. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be stirred smooth and is glossy, stirring twice.

Stir in pistachio nuts. Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until firm or place in refrigerator.

Cut into 25 even squares by making 4 lengthwise and 4 crosswise cuts equidistant from each other, then cut each square diagonally in half.

Store in airtight container with waxed paper between layers. Keeps best if refrigerated.

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CHOCOLATE BUTTERSCOTCH FUDGE
Source: Farm Journal's Choice Chocolate Recipes, 1979
Makes 36 pieces

"An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration."

1 cup sugar
1 (14 oz) can sweetened condensed milk
1/2 cup water
1 (6 oz) pkg semisweet chocolate pieces
1 (6 oz) butterscotch flavored pieces
1/4 cup butter or regular margarine
1 tsp vanilla
1 cup chopped walnuts

Combine sugar, sweetened condensed milk, 1/2 cup water, chocolate and butterscotch pieces in 3-quart heavy saucepan. Cook over medium heat, stirring constantly, to soft ball stage (234 degrees F). Remove from heat.

Combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken.

Stir in walnuts. Spread into greased 9-inch square baking pan. Cool and cut in 1 1/2-inch squares.