Truffles

1 C butter
24 oz chocolate (chips, bars, or pieces)
1 pint cream
4 C white sugar
In a heavy duty 4 quart pan, mix the sugar and cream together.
Bring to a rolling boil, reduce heat, and cook to a firm ball
stage (238 degrees) DO NOT STIR.
This make take a half hour, don't get impatient.

In a large mixing bowl place the chocolate pieces, chips or broken
bars, with the butter (cut into pieces).
Carefully pour the hot mixture over the bowl contents, and with a
hand held electric beater start to stir, increasing speed, and
beat to a smooth consistency.

Pour into a 9 X 15 cake pan, lightly buttered, and chill. When set, cut
into desired pieces, or roll into desired balls to dip in dipping
chocolate, or roll in nuts, coconut, powdered chocolate, etc.
Chill and serve (makes 5 pounds)

Ideas and suggestions: Use your favorite hershey bar, like cookies and
cream or milk chocolate with almonds. Use half white and half brown
sugar, Add fruit and roll in jello, Add peanut butter and knead it
in for peanut butter fudge, Add marshmallows and nuts for million
dollar fudge, don't add too soon or they float to the surface. Have
fun, experiment and try lots of variations.