Rocky Road, Fantasy, and Peanut Butter Fudge

Instructions

1. Combine chocolate chips, milk and margarine in a small saucepan.
2. Cook and stir over the heat.
3. Stir in peanuts and marshmallows.
4. Spread into a greased 9 X 13 baking dish.
5. Refrigerate until firm.
6. Cut into squares.

Instructions

1. Combine sugar, margarine and milk in a heavy 2 quart saucepan and bring to a full rolling boil stirring constantly to prevent scorching.
2. Remove from heat and stir in chocolate chips until melted.
3. Add marshmallow cream, nuts, and vanilla, beat until well blended.
4. Pour into greased 9 X 13 baking dish.
5. Cool at room temperature. Cut into squares.

Makes 3 lbs.

Instructions

1. Butter the sides of a 2 quart heavy saucepan.
2. Combine sugar and milk and sir over medium heat until sugar dissolves and mixture boils.
3. Cool to soft ball stage (234 degrees).
4. Remove from heat.
5. Quickly blend in marshmallow cream, peanut butter, chocolate pieces, and vanilla.
6. Pour into a 9 X 9 baking dish.
7. When firm cut into squares.