Chocolate Sour Cream Fudge

Sharon Raasch, Imperial, Neb.

2 c. White Sugar

1/2 c. Sour Cream

1/3 c. Light Corn Syrup

2 Tbsp. Butter

1 t. Vanilla Extract

2 (1 oz) squares Unsweetened Chocolate

1/2 c. Walnuts, chopped

Butter an 8-inch square baking dish and set aside. In a heavy saucepan, combine the sugar, sour cream, corn syrup and butter. Bring to a boil, cover and cook 1 minute. Stir until well blended. Remove the lid, and without stirring, heat to between 234 and 240 degrees or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from the heat and add the chocolate and vanilla, do not stir. Set the pan over a wire rack until the mixture cools to about 175 degrees, about 15 minutes. Beat the fudge with a wooden spoon until it thickens and loses its gloss. Stir in walnuts, and pour into the buttered dish. Spread evenly, then set aside to cool and cut into small squares.

Five Minute Fudge

Hannah Heath, Belle Fourche, S.D.

2/3 c. Evaporated Milk

1-2/3 c. Sugar

2 c. Miniature Marshmallows

1/2 c. Nuts, chopped

1-1/2 c. Semisweet Chocolate Chips

1 t. Vanilla

Combine milk and sugar in a saucepan. Boil 5 minutes, stirring constantly. Remove from heat and add marshmallows, nuts, chocolate chips and vanilla. Stir until marshmallows are melted. Put in an 8-by-8-inch buttered pan. Cut when cool.

Peanut Butter Fudge

Chris Bryant, Johnson City, Tenn.

2-1/2 c. Sugar

1 stick Butter

3/4 c. Evaporated Milk

1 (7 oz) jar Marshmallow Cream

3/4 c. Peanut Butter

Mix together sugar, butter and evaporated milk. Bring to a boil. Boil for 6 minutes and stir well. Add marshmallows, cream and peanut butter. Beat until mixture begins to thicken. Pour into greased dish and chill until set.