Marbled Orange Fudge

Ingredients:
2-1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter, cubed
1 pkg. (10 to 12 oz.) white
baking chips
1 jar (7 oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
9 drops red food coloring

1. Line a 13-in. x 9-in. pan with foil and coat with cooking spray; set aside. In a small heavy saucepan, combine the sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from the heat; stir in chips and marshmallow creme until smooth.

2. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture; stir until blended. Pour into prepared pan. Pour reserved marshmallow mixture over the top; cut through mixture with a knife to swirl. Cover and refrigerate until set.

3. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container in fridge.

Candace's Peanut Butter Fudge

1 & 1/3 cups sugar
1/4 cup butter
2/3 cup evaporated milk
1 teaspoon vanilla
1/2 cup marshmallow fluff
1 bag Reese's peanut butter chips

Combine sugar, butter and evaporated milk in large saucepan. Bring to boil, stirring constantly. Rreduce heat and boil  5 minutes while stirring constantly. Remove from heat; add vanilla, fluff, and chips. Blend until smooth and creamy. Then stir in two very large spoonfuls of peanut butter. Mix well. Pour into 8 X 8 inch pan or 8 inch round pan. Chill.

The Best Fudge Ever

My ultimate favorite fudge isn't fancy. It doesn't require fancy equipment. it isn't made with rare ingredients. Its the simple never-fail fudge recipe on the back of the fluff jar. Every year I make this at Christmastime for small gifts. I have to give it away, because if I make a batch of this and it sits in my apartment for more than a day or two, I will eat it. I will eat it all. smooth creamy and very difficult to stop eating - I give you my fave fudge recipe: Never Fail Fudge.

Ingredients:

2 & 1/2 cups of sugar
1/4 cup of butter
1 five ounce can of evaporated milk
1 jar of Marshmallow Fluff (7 & 1/2 oz jar)
3/4 teaspoon salt
3/4 teaspoon vanilla
1 twelve ounce package of semi-sweet chocolate chips

Combine first 5 ingredients. Stir over low heat until blended.
Bring to a boil over moderate heat, being careful not to mistake air bubbles for boiling.
Boil slowly, stirring constantly for five minutes. (soft ball stage)
Remove from heat.
Stir in chocolate and vanilla until chocolate is melted.
Pour into a well-buttered 9 x 9 pan and let cool.
Cut and share.

Ginger's Peanut Butter Balls

This makes a LOT of peanut butter balls, and is time-intensive. However the end result is worth the work.

Ingredients
2 cups Creamy Peanut Butter
1/2 cup of butter
1 pound of powdered sugar
16 oz of chocolate (I prefer dark or semi-sweet)

Instructions
Mix 2 cups creamy peanut butter with 1/2 cup of butter. Gradually add 1 pound of powdered (confectioner) sugar. Roll into balls the size or large marbles. Put into fridge to chill. Then dip balls into chocolate (usually you need 16 oz. for one batch) and set on wax paper until firm.

Notes
If not using special chocolate for cooking then we add 1 TB veg oil per 6 oz of choc chips when melting in double boiler.

Almost a Mounds Bar

1 lb. coconut
1/4 lb. butter, melted
2 lb. powdered sugar
1 can sweetened milk ( I use Eagle Brand)
12 oz. bag chocolate chips
1 block paraffin (this makes it easier, although you can use less if you'd like)


Mix together coconut, butter, powdered sugar, nuts, and milk. Shape into balls. Refrigerate overnight.
Melt chocolate with paraffin in double boiler.
With toothpick or fork, dip each refrigerated ball.
Place on wax paper and let dry.