Desserts:

Turtle Fudge

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Ingredients

3 cups sugar
3/4 cup margarine
1 can (5 ounces) evaporated milk
1 package (12 ounces) semi-sweet chocolate pieces
30 pieces of caramel, quartered
1 jar (7 ounces) marshmallow creme
1 cup pecan halves
1 teaspoon vanilla

Instructions

Combine sugar, margarine and evaporated milk in heavy 2-1/2 to 3-quart saucepan. Bring to full rolling boil, stirring constantly. Boil five minutes over medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat. Add chocolate pieces and stir until melted. Add remaining ingredients. Beat until well blended. Pour into greased 13x9-inch baking pan. Cool at room temperature. Cut into squares. Makes about 3-1/2 pounds

Elizabeth James
Rock Island