Here's the first recipe contributed by Tanya. She's been a busy gal lately hasn't she? I can't WAIT to try it! I wonder how many points this is on Weight Watchers? Good thing it's for the Marines and not me!
Chocolate Fudge Recipe
4 & 1/2 Cups Sugar
1 Large Can evaporated milk
1 - 10 oz package marshmallows (miniature works best)
1 - 12 oz package chocolate chips
5 ounces of Hershey candy (Buy the big bar and break the squares off, in the one pound bar each square is approximately one ounce)
1 teaspoon vanilla
1/2 teaspoon salt
2 cups chopped nuts if desired.
Very lightly butter a large sheet cake pan and set off to the side.
Cook the sugar and evaporated milk in a large sauce pan for 4 & 1/2 minutes after it comes to a boil - stirring constantly. Have someone watch the clock as this cook time is very important.
When the 4 & 1/2 minutes boiling time is up, immediately add the remaining ingredients and stir constantly until all the marshmallows and chocolate is melted and you have a smooth texture to your mix. You will have to work fast as the mixture begins to cool as soon as you add the other parts.
Pour into the sheet pan and let spread out over the entire bottom of the pan and cool. After about 20 minutes you can score the top of the candy about 1/8" deep. Score it in about 1 inch square pieces. This will help with cutting it later. After about an hour you can go back and cut it all the way through with a warm knife.
Line the bottom of an airtight container with wax paper and place a layer of cut fudge pieces on the bottom of the container, separate each layer of fudge pieces with another layer of wax paper to prevent the fudge from sticking to the other layers. If you want to wrap the pieces of fudge individually the new press and seal paper that is out works wonders and is easy to use.
This recipe was used during WWII to send fudge to the soldiers in their care packages. Enjoy!