Ingredients

Basic syrup:

• 2 cups brown sugar
• 1 cup white sugar
• 1 cup Pacific evaporated milk
• 1/2 cup margarine

Use a large pot. Put on high heat and bring to a full boil. Turn down heat and keep stirring occasionally and boil for 15 minutes. Test in cold water till it forms a medium hard ball.

Chocolate Fudge:

• 1 sm. pkg. chocolate chips
• 1 sm. pkg. butterscotch chips
• 1 jar marshmallow creme
• 1/2 cup raisins or chopped
  walnuts
• 1 large tsp. vanilla

Mix well until all chips are melted, then pour into a 9x13 pan. Gram uses Pam on her pans but margarine will do.

Butterscotch Fudge:
Add to syrup:

• 1 large or 2 small pkgs. of
• butterscotch chips
• 1 jar marshmallow creme
• 1/2 cup slivered almonds or
• 1/2 cup fine coconut
• 1 large tsp. vanilla

Peanut Butter Chip Fudge:
Add to syrup:

• 1 large pkg. peanut butter chips
• 1 jar marshmallow creme
• 1/2 pkg. nut nibs
• 1 large tsp. vanilla

Follow directions above. Grease or  pans well. Let stand in pan till firm enough to cut. Turn out so the bottom can dry; store in a tight container. Candy can be made ahead and frozen, but put a lock on your freezer.