Help! I Have A Fire In My Kitchen

Shrug Finally Returns! It occurred to me this morning that while I have been baking like mad, I haven't been sending recipes. This is one I ran across a couple of years ago, and tweaked to make a perfect peanut butter fudge. This is "To die for". -------------------------------------- Fudge isn't always easy, but once you get the hang of it, it can become a fun dish to make. One of the secrets (especially if you're too cheap to buy a candy thermometer) is to bring it to a boil and let it boil for exactly 5 minutes. That seems to be the magic number to reach what is referred to as 'soft ball stage' - which means that the goo in the pan will form a soft little ball if you drip it into cold water. This is required to get your fudge to 'set', or turn solid when it cools but not so solid it ends up hard. (Hard ball stage is what is needed for candies, brittles, etc.) Another trick is: once it begins to boil, stir stir stir, and don't stop stir...

Yet another Recipe from Paula ( I really should leave the kitchen ) (We will give you a few minutes for a shower Paula - then back to the kitchen and keep sending in those recipes!) Fudge Ingredients: 1 Bag Chocolate Morsels 1 16 oz package chopped Walnuts 2 Boxes of German Chocolate Squares 3 Tablespoons Butter 8 oz Marshmallow (fluff if available) 2 Teaspoons Vanilla 1 Can Evaporated Milk 4 ½ Cups Sugar If fluff is not available, you can melt marshmallows in a double boiler or placing a small pan inside a larger pan of water. Directions: In a large bowl, pour morsels, walnuts, chocolate squares (broken into small pieces) and marshmallow. In a 5 quart pan, melt butter. Add Sugar and Evaporated Milk. Over medium heat, bring to a boil. Keep stirring with a wooden spoon. Boil for 6 minutes. Pour over mixture in bowl. Stir until all chocolate is melted and mix until smooth. Pour into 10 x 13 pan and let set for 4 hours This is like too easy to believe. And Paula usually has to use a mini...