Easy English Toffee

1/2 pound of butter
1 cup sugar
2 TB water
1/2 to 1 cup chopped walnuts
1/2 to 1 cup milk chocolate or semisweet chocolate chips
one 9 x 13 buttered glass pan

Cut up butter in small sauce pan and pour in sugar and water. Bring to a boil over medium heat and stir constantly the entire time. Boil and stir until the mixture turns a medium to light golden brown color (real butter does not ever get very dark). Immediately take off heat and pour over chopped walnuts and chocolate chips in the glass pan. Place pan in freezer and break into pieces after it has cooled, hardened, and changed to a lighter color. This candy is best served cold and can be stored in the freezer for several weeks.

Million Dollar Fudge

4 1/2 c. sugar
1 can evaporated milk
6 large (4.25 oz each) of Hershey chocolate almond bars
1 1/2 jars of marshmallow creme
1/2 pound of butter
1 tsp. vanilla
2 cups chopped walnuts

1. Bring sugar and evaporated milk to a boil and boil for 9 minutes stirring constantly
2. Take off burner and stir in marshmallow creme, butter, and chocolate bars
3. Stir in vanilla (be generous with the vanilla) and walnuts (be generous with those also)
4. In a large buttered pan, spread fudge out and place in freezer.

It is best to cut when it has been kept in the refrigerator or freezer. May serve cold or room temperature.