Chocolate Fudge with Variations

2 1/2 cups sugar
1/2 cup margarine or butter
2/3 cup evaporated milk
1 jar marshmallow creme (7 ounce)
2 cups semi sweet chocolate chips
3/4 cup chopped walnuts
1 teaspoon vanilla

Line 9" square or 13 X 9" pan with foil so that foil extends over sides of pan; butter foil.

In large saucepan, combine sugar, margarine and evaporated milk.

Bring to a boil over medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add marshmallow creme and chocolate chips; blend until smooth. Stir in walnuts and vanilla. Pour into buttered, foil-lined pan. Cool to room temperature.

Score fudge into 36-48 squares. Refrigerate until firm. Remove fudge from pan by lifting foil; remove foil from sides of fudge. Using large knife, cut through scored lines. Store in refrigerator.

Makes about 3 pounds--36-48 squares.

Variations:

Butterscotch Fudge: Prepare fudge as directed for chocolate fudge, substituting one 12 ounce package butterscotch chips for chocolate chips and pecans for walnuts.

Confetti Fudge: Prepare fudge as directed above, substituting 2 cups candy-coated chocolate pieces for walnuts. Stir 1 1/2 cups of the chocolate pieces into fudge with vanilla. Pour into buttered, foil lined pan. Sprinkle remaining 1/2 cup chocolate pieces over top; press lightly into warm fudge. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.

Turtle Fudge: Prepare fudge as directed above, substituting cashews for walnuts and adding 24 quartered caramels with cashews and vanilla. Cool to room temperature. Do not refrigerate before cutting. Store in refrigerator; let stand at room temperature before serving.