STEFEN'S NO FAIL FUDGE

3 Cups sugar
11/2 Sticks of  butter or marg. . 
2/3 Cup evaporated milk (small can)    
1 Tsp. vanilla extract

1 Cup chopped walnuts OR pecans – optional

Directions:

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees or soft ball stage on candy thermometer) for 4 minutes, stirring constantly; remove from heat.

Stir in chocolate chips, marshmallow cream, vanilla, then nuts.
Pour into a greased 13" X 9" X 2" pan or ( 9” x 9” pan for thicker fudge)
Cool to room temperature before slicing.

Variations:

• Peanut Butter Fudge: Substitute peanut butter chips for the chocolate chips; omit the nuts.
  
  
• Cookies and Cream Fudge: Substitute white chocolate chips for the chocolate chips; substitute 1 cup crushed Oreos® for the nuts.
  
  
• Dreamsicle Fudge: Substitute white chocolate chips for the chocolate chips; substitute 2 tsp. orange extract for the vanilla; omit the nuts; pour half the prepared fudge into the pan, then stir in 4 drops yellow food coloring and 3 drops red food coloring into the remaining fudge; pour the orange fudge over the plain fudge and gently marble in with a butter knife.
  
  
• Mocha Fudge: Stir 1/4 cup instant coffee granules into pan with the chocolate chips; omit the nuts.
  
  
• Chocolate Mint Fudge: Substitute 2 tsp. peppermint extract for the vanilla; substitute 1/4 - 1/2 cup crushed candy canes for the nuts (optional).
  
  
• Almond Fudge: Substitute 2 tsp. almond extract for the vanilla; substitute 1/2 cup chopped almonds for the walnuts (optional).
  
  
• Vanilla Fudge: Use white chocolate chips; chopped pecans, and vanilla or almond extract.