| ¾ | cup Mazola or Nucoa margarine |
| ½ | cup granulated sugar |
| ½ | cup firmly packed brown sugar |
| ½ | cup Karo dark corn syrup |
| 1 | tablespoon vanilla |
| 4 | cups quick oats |
| 1 | (6-ounce) package semi-sweet chocolate chips |
| ⅔ | cup Skippy creamy or chunk style peanut butter |
Grease 1 (13 × 9 × 2-inch) baking pan. Blend margarine and sugars in mixing bowl. Stir in corn syrup and vanilla, mixing well. Mix in oats. Pat dough into bottom of prepared pan, moistening hands to prevent sticking. Bake in 350°F. (moderate) oven 20 to 25 minutes. Cool slightly. Melt chocolate chips and peanut butter over boiling water, stirring constantly. Spread over baked layer. Chill to set chocolate. Cut into bars. Makes about 6 dozen (3 × ½-inch) bars.
10-Minute Fudge
| 3 | (1-ounce) squares unsweetened chocolate |
| ¼ | cup Mazola or Nucoa margarine |
| 4½ | cups (1 pound) sifted confectioners sugar |
| ⅓ | cup instant nonfat dry milk |
| ½ | cup Karo light or dark corn syrup |
| 1 | tablespoon water |
| 1 | teaspoon vanilla |
| ½ | cup chopped nuts (optional) |
Grease 1 (8 × 8 × 2-inch) pan. Melt chocolate and margarine in top of 2-quart double boiler over hot water. Meanwhile sift together confectioners’ sugar and dry milk. Stir corn syrup, water and vanilla into chocolate margarine mixture. Stir in sifted sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into prepared pan. Cool. Cut into squares. Makes 1¾ pounds.
Quick Peanut Butter Fudge: Follow recipe for 10-Minute Fudge using light corn syrup and omitting chocolate. Melt ⅓ cup Skippy creamy or chunk style peanut butter with margarine.
Old Fashioned Chocolate Fudge
| 3 | tablespoons Mazola or Nucoa margarine |
| 3 | cups sugar |
| 2 | tablespoons Karo light or dark corn syrup |
| 2 | (1-ounce) squares unsweetened chocolate |
| ¾ | cup milk |
| 1 | teaspoon vanilla |
| 1 | cup walnuts, coarsely chopped (optional) |
Grease 1 (8 × 8 × 2-inch) pan. Place margarine, sugar, corn syrup, chocolate and milk in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, stirring occasionally until temperature reaches (238°F.) or until a small amount of mixture dropped in cold water forms a soft ball. Remove from heat. Add vanilla. Cool to lukewarm (110°F.). Beat until fudge begins to thicken and loses its gloss. Fold in nuts. Quickly pour into prepared pan. For best results do not spread fudge or scrape out of pan. When cold, cut in squares. Makes 2 pounds.