years as documented in the ninth edition of Durkee-Mower Inc.'s The Yummy Book.

NEVER FAIL FUDGE 21 cups sugar 1 stick butter or margarine 3 cup evaporated milk 1 71 oz jar Marshmallow Fluff 3 tsp salt 3 tsp vanilla 1 12 oz package semisweet-chocolate pieces 1 cup chopped walnuts Grease a 9-inch baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Heat to a full-rolling boil, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Makes 2 1 pounds.

MARSHMALLOW TREATS 1 cup butter or margarine 1 71 oz jar Marshmallow Fluff 6 cups Kellogg's Rice Krispies cereal Melt margarine in large saucepan over low heat. Add Marshmallow Fluff and cook over low heat about 5 minutes, stirring constantly. Remove from heat. Add Kellogg's Rice Krispies cereal. Stir until well coated. Using buttered spatula or waxed paper, press mixture evenly into buttered 13x9x2-inch pan. Cut into squares when cool. Yield: 24 squares, 2x2 inches.

HARVARD SQUARES 1/3 cup butter or margarine 11 cups graham cracker crumbs 1 71 oz jar Marshmallow Fluff 1/3 cup milk 1 6-oz. package semisweet-chocolate pieces 1 31 -oz can flaked coconut 1 cup chopped walnuts Heat oven to 350 degrees. In 13x9-inch baking pan, melt butter or margarine.

Sprinkle crumbs over butter. In small saucepan, over low heat, combine Fluff and milk, stirring until smooth. Pour over crumbs. Top evenly with remaining ingredients; press down gently. Bake 25 to 30 minutes or until lightly browned. Cool completely; cut into 2-inch squares. Makes 2 dozen.

SWEET POTATO SOUFFLE 2 29-oz cans sweet potatoes, drained 3 eggs, beaten 1 cup milk, warmed 2 tbsp butter or margarine, melted 1 tsp salt 1 71 -oz jar Marshmallow Fluff Heat oven to 425 degrees Fahrenheit. Lightly grease a 21 quart souffle dish or casserole; set aside. In a large bowl with mixer at medium speed, beat sweet potatoes until smooth. Beat in eggs, milk, butter, salt and one-third of the Fluff. Pile into the souffle dish and bake 20 minutes. Remove from oven. Turn heat to 550 degrees. Spread remaining Fluff over top of sweet potatoes, spreading to the edges. Return to oven for 5 to 7 minutes more or until top is puffed and lightly browned. Makes 6 to 8 servings.