Mix together sour cream and margarine bring to full rolling boil, boil to
soft ball stage. Remove from heat, add chocolate until melted, add
marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at
room temperature, cut in squares.
3 C semisweet chocolate chips 1 can (14 oz.) sweetened condensed
milk dash salt 1 C chopped walnuts 1 1/2 tsp. vanilla
In heavy saucepan over low heat, melt chips with sweetened
condensed milk and salt. Remove from heat; stir in walnuts and
vanilla. Spread evenly into aluminum foil lined 8 or 9 inch square pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil
and cut into squares. Store loosely covered at room temperature.
Triple Chocolate Fudge
3 1/3 C sugar 1 C butter 1 C packed dark brown sugar 1 can (12 oz)
evaporated milk 32 large marshmallows, halved 2 cups (12 oz)
semisweet chocolate chips 2 milk chocolate candy bars (7 oz each),
broken 2 squares (1 oz each) semisweet baking chocolate, chopped 1
tsp. vanilla extract 2 C chopped pecans
In a large saucepan, combine first four ingredients. Cook and stir over
medium heat until sugar is dissolved. Bring to a rapid boil and boil for
5 minutes, stirring constantly. Remove from the heat and stir in
marshmallows until melted. Stir in chocolate chips until melted. Add
chocolate bars and baking chocolate and stir until melted. Fold in
vanilla and pecans. Pour into a greased 15" x 10" x 1" baking pan.
Chill until firm. Cut into squares.