Recipe: Peanut Butter Fudge and Chocolate Fudge

PEANUT BUTTER FUDGE

2 c. sugar
2/3 c. milk
1 tsp. vanilla
1 c. Marshmallow Creme
1 c. peanut butter

Mix sugar and milk and cook to 240 degrees on a candy thermome-
ter. Add vanilla, Marshmallow Creme and peanut butter. Mix
well and pour into a buttered pan and let cool, then cut into
squares.CHOCOLATE FUDGE #1

3 (6 oz.) pkg. semi-sweet
chocolate chips
1 (14 oz.) can Eagle Brand
sweetened condensed milk
dash of salt
1 1/2 tsp. vanilla extract
1/2 c. chopped nuts (optional)

In heavy saucepan, over low heat, melt chips with Eagle
Brand. Remove from heat, stir in rest of ingredients. Spread
evenly onto wax paper, lined 8-inch square pan. Chill 2 to 3
hours. Turn fudge onto cutting board; peel off paper and cut
into squares. Store loosely covered at room temperatur