I'm not normally a candy lover, but Deb made this last night... and it truely is HEAVENLY!
Glad she's bringing it to work, or I could polish it off PDQ!
Got the recipe from the FLUFF WEBSITE...
Deb made it with the chopped walnuts...

[color:"blue"]HEAVENLY FLUFF FUDGE[/color]

1 1/3 cup Sugar
1 jar Marshmallow Fluff (7 1/2 oz)
2/3 cup evaporated milk
1/4 cup butter
1/4 cup coffee liqueur (KAHLÚA)
1/4 tsp. Salt
2 cups semi-sweet chocolate bits
1 cup milk chocolate bits
2/3 cup coarsley chopped walnuts (if desired)
1 tsp. vanilla

In a 2-quart pot, combine sugar, Fluff, evaporated milk, butter, salt and coffee liqueur.
Over low heat, stir until mixed.
Bring to full boil over medium heat and boil for 5 minutes stirring constantly.
Remove from heat.
Stir in chocolate, nuts and vanilla until mixed (and chocolate has melted).
Pour into a well buttered 8 x 8-inch pan.
Makes about 2 1/4 lbs.

[color:"red"]Note:[/color] alcohol is boiled away in cooking process. OK to serve kids.

Brian, This is so wierd that you posted this tonite. I just brought out a recipe that I made in the 80's called Never Fail Fudge and I can remember it was the best fudge we ever had! (made with the fluff). I was going to make it again but this one sounds even better. Thanks for the recipe and posting the website! Merry Christmas and good eats!!

Deb also made the peanut butter fudge, and as soon as she added in the peanut butter it crystalized to a hard crumbly mess...
So yesterday morning I figured what the heck?
I chopped it up to little bits, added 2 mors tbsp butter & 1/3 cup more evaporated milk...
Brought it to boiling and cooked another 5 mins, like the recipe said...
It came out just perfect after the "fix"...
I didn't know you could do that with fudge? (but I've never made it before myself)...

BTW, Deb has made the peanut butter fudge many times in the past without this happening... don't know what went wrong?

You won't be disappointed with the Heavenly Fudge! It really is superb!
Deb now wants to try to make one with Bailey's!
I'd bet it would be good with Jameson's, Scotch, Bourbon or a dark Rhum too!

Bailey's sounds great! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

sounds great, I cant wait to try it. THANKS

Deb's gonna make it with Bailey's today with walnuts! I can't wait to try it...
I didn't get much of the last Kahlua batch, only a few squares... as most of it went to work with her...
Probably a good thing, or I'd be eating some now!

So how did the fudge turn out with the Baileys?

She didn't make it yet!
The day she was going to make it, she slipped on ice and really whacked her knee, and didn't feel lkie doing anything at all!
Maybe I'll try my hand at it tonight?

OK... Deb's making the fudge now with Bailey's! a double batch!
Let you all know how it turns out... in about 4-5 hours, once it has set!

from the ritual "LICKING OF THE SPOON"...
I'll give the Bailey's recipe a <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />...

Gosh, you did not even give it time to set! Been waiting to hear about this one. I guess it a GO according to your tastebuds! Now out to buy all the ingredients. Thanks!

HeeHee... we have it, covered, sitting on the garage floor now (two 8x8 aluminum pans), to set...
But it looks like it came out perfect!
The spoon licking test was a <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> though!
all the dishes are done... dinner (Sheppards Pie) is in the oven...
Now all I have to do is wait for dessert!

OH BOY! I can see a sugar high comming along! Just call me one of my Grandsons!

OK, now that I have to make this fudge, I want to know what recipe you use for shepherds pie. It's my husbands all time favorite although I just can't get it right (the way he likes it). <img src="http://www.traveltalkonline.com/forums/images/graemlins/thanks.gif" alt="" />

Deb's is different each time... strictly freeform...
This time it was hamburger, mashed potatos, lots of chopped string beans, lots of chopped spanish onions, parsley, paprika & some cayenne... S&P...
All using the "that's about enough" method...
baked in a 350F oven for about 45 minutes...
It was very tasty...

BTW... the final review on the fudge with Bailey's...
Excellent! Very Creamy! and smooth!
Only thing we changed was Deb used all semi-sweet choc. chips... as we were out of milk choc. chips...
She made a double batch (just doubled all ingredients) and that worked out fine...
<img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Thumbsup.gif" alt="" />

I could also see using Bourbon or Scotch or Jameson's in this recipe... maybe some MaDouDou Banana/Vanilla?