3/4 cup sour cream
1/2 cup margarine
12 oz white chocolate, coarsely chopped
1 (7 oz ) jar marshmallow cream
3/4 cup toasted chopped walnuts or pistachios
3/4 cup candied cherries (Candied cherries are significantly drier than Maraschino Cherries.

If using maraschino cherries for the candied cherries, drain them, cut into 1/8th's and let sit overnight to dry.)

In a heavy 2-1/2 to 3 quarts saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.

CANDY CANE CHOCOLATE FUDGE

2 cans 14 oz each sweetened condensed milk
2 tsp vanilla
2/3 cup crushed candy canes
1/4 tsp salt
2 tbs unsalted butter
4 cups bittersweet chocolate chips

Line two 8" square baking pans with parchment paper or foil, leaving an overhang.

In a saucepan, combine chocolate chips and milk. Cook until chocolate has melted and the mixture is smooth. Add the butter, vanilla, and salt and stir until the butter has melted.

1/3 cup unsalted butter -- cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate -- chopped
1/2 cup slivered almonds -- toasted
1 cup mini marshmallows

Combine butter, evaporated milk, sugar, and salt in a medium saucepan.

Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat.

Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows.

Pour into an 8- by 8-inch square baking pan. Chill until firm, about 2 to 4 hours.

Cut into 12 squares.

4 1/2 cups of sugar
1 teaspoon of salt
1/2 cup of butter
1 – 13 oz. can of evaporated milk
1 12 oz. bag of chocolate chips
4 – 4 oz. bars of German's sweet chocolate, broken into 1 inch chunks
9 oz. of milk chocolate, broken into 1 inch chunks
2 teaspoons of vanilla
4 cups of coarsely chopped toasted nuts

In 6 quart Dutch oven, combine sugar, salt, butter and milk.

Bring to simmer, stirring constantly, over medium heat.

As soon as first bubble is seen, boil mixture exactly 8 minutes.
Remove from heat immediately.

2/3 cup of evaporated milk
1 2/3 cups of sugar
1 1/2 cups of diced marshmallows
1 1/2 cups of semi-sweet chocolate bits
1 teaspoon of vanilla
1/2 cup of pecans or walnuts

Combine milk and sugar in saucepan. Cook on medium heat for 5 minutes, stirring constantly. Remove from heat.

Add remaining ingredients and beat until marshmallows and chocolate bits have completely dissolved. Add nuts.

Pour into buttered square pan.

13 1/2 oz. of Evaporated milk
4 cups of sugar
2 tablespoons of butter
A Dash of salt

Boil for 7 minutes.

Pour over:
12 oz. of chocolate chips
12 oz. of broken German sweet chocolate
8 oz. of marshmallow fluff
2 1/2 cups of chopped nuts
1 teaspoon of vanilla

Beat until wel combined and creamy. Pour into buttered pan. Let set, then cut.

This recipe makes 5 pounds of fudge.

4 1/2 cup of sugar
1 tablespoon of cornstarch
1/2 teaspoon of salt
1 – 13 oz. can of evaporated milk
1/2 cup of butter or margarine
1 – 16 oz. package of marshmallows
1 – 12 oz. package of chocolate chips
1 – 8 oz. milk chocolate candy bar, broken up
2 teaspoons of vanilla
2 cups of chopped walnuts

Combine sugar, cornstarch and salt in heavy 5 quart Dutch oven.

Stir in evaporated milk and butter. Cook over medium heat, stirring constantly, until
mixture comes to rolling boil. Boil 8 minutes, stirring frequently.

1 cup of maple syrup
1 cup of white sugar
1/2 cup of cream
1/4 cup of butter
1/2 cup of walnuts
1/2 teaspoon of vanilla

Boil sugar, cream, and butter until soft bal stage is reached. Add nuts and vanilla.
Beat until ready to pour into buttered tins.

3 cups of sugar
3/4 cup of margarine
2/3 cup of evaporated milk
1 – 6 oz. pkg. semi-sweet chocolate pieces
1 – 7 oz. jar Kraft marshmallow cream
1 teaspoon of vanilla
1/2 cup of peanut butter

Combine 1 1/2 cup sugar, 6 tablespoons margarine and 1/3 cup milk in a 1 1/2
quart saucepan; bring to full rolling boil stirring constantly.

Continue boiling 4 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat, stir in chocolate pieces until melted.
Add 1 cup marshmallow cream and 1/2 teaspoon vanilla; beat until well blended.

2 cups of sugar
3/4 cup of heavy cream
2 sq. (oz.) unsweetened chocolate, coarsely chopped
1 teaspoon of light corn syrup
2 tablespoon of butter
1/2 cup of coarsely chopped nuts
1 teaspoon of vanilla

Butter sides of a heavy 2 quart saucepan.
In it combine sugar, milk, chocolate and corn syrup.
Cook and stir over medium heat until sugar dissolves and mixture comes to boiling.

Continue cooking to 234 degrees (softball stage), stirring only as necessary to prevent sticking (mixture should boil gently over surface).

1 – 12 oz. Package of semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
6 oz. of white chocolate chips
2 teaspoons of vanilla
1 tablespoon of peppermint extract

Add one cup milk to chocolate chips. Melt. Add vanilla.
Pour 1/2 of the mixture into an 8 x 8 inch wax paper-lined pan. Let cool for 10 minutes. Melt white chocolate with the remaining milk.
Add peppermint and green food coloring. (Mixture wil be very thick.)
Spread on first layer. Let cool another 10 minutes.

Top with other half of chocolate mixture. Let cool.
Remove from pan, remove paper.

3 cups of sugar
1/2 cup of butter
1 – 5 oz. can of evaporated milk
1 – 7 oz. jar of marshmallow creme
1 cup of chopped walnuts
1 teaspoon of vanilla

In heavy saucepan, combine sugar, butter and milk.
Bring to a rolling boil over medium heat, whisking constantly to prevent scorching, continue for 5 minutes.

Remove from heat, add marshmallow creme and stir until smooth.
Add walnuts and vanilla and stir until blended.
Pour into a buttered 8 inch square pan. Place on wire rack to cool.
Cut into squares.

Yield: about 3 pounds.

2 cups of sugar
2 tablespoons of butter
1/3 cup of white Karo syrup
2/3 cup of milk
2 squares of chocolate
1 teaspoon of vanilla

Put all of the above into a heavy saucepan and cook until a soft bal forms (about 5 minutes).
Beat until slightly thick - then add any of your favorite nuts if you want to.

Put in a buttered pie dish or square cake pan.
Let set until cool and cut into squares.

3 cups of sugar
1 env. of unflavored gelatin
1 cup of milk
1/2 cup of light corn syrup
3 squares (1 oz. size) of unsweetened chocolate
1 1/4 cup of butter or margarine
2 teaspoons of vanilla extract
1 cup of coarsely chopped walnuts

Butter 8 X 8 X 2 inch pan.
In 3 1/2 quart saucepan, mix sugar with dry gelatin.
Add milk, corn syrup, unsweetened chocolate, and butter.
Cook over medium heat and, stirring frequently, to 238 degrees on candy thermometer, or until a little in cold water forms soft ball that flattens when removed from water.

3 – 6 oz. packages semi-sweet chocolate chips
1 – 14 oz. can of sweetened condensed milk
1 cup of chopped walnuts
A dash salt
1 1/2 teaspoons of vanilla

In a heavy saucepan, over low heat, melt chips with sweetened condensed milk
and salt.
Remove from heat; stir in nuts and vanilla.
Spread evenly into a foil or wax paper lined 8 or 9" square pan.
Chill 2 hours or until firm. Turn fudge ontocutting board; peel off paper and cut into squares.

Store loosely covered at room temperature.

2 cups of Reese's peanut butter chips, divided
1/4 cup of butter, melted
1/2 cup of Hershey's cocoa
1 teaspoon of vanilla
4 1/2 cups of sugar
1 – 7 oz. jar of marshmallow creme
1 1/2 cups of evaporated milk
1/4 cup of butter

Line a 9 X 13 X 2 inch pan with foil.
Place 1 cup peanut butter chips in medium bowl; set aside. In second medium bowl, blend 1/4 cup melted butter, cocoa and vanilla until smooth; add 1 cup peanut butter chips.

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and peanuts.

Spread in a buttered 13 x 9 inch pan.

Refrigerate for several hours or until set.

Cut into squares.

1 1/2 cups of powdered sugar
1/4 cup of milk
1/4 teaspoon of salt
1/2 cup of butter
1 – 12 oz. package of chocolate chips
3/4 cup of chunky peanut butter
1/2 teaspoon of vanilla extract

Cut a piece of foil big enough to fit inside and up over the edges of an 8" X 8" X 2" baking dish or pan.

Place foil in pan and press against bottom, sides and corners to fit pan. Stir in a large microwave bowl the powdered sugar, milk and salt. Add the butter. Microwave, uncovered for 1 minute on high. Stir.

2 cups of sugar
2 tablespoons of white corn syrup
1 cup of sour cream
1/2 cup of black walnuts
1 teaspoon of vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage.

Cool to room temperature. Beat until thick and pour all at once onto buttered platter.

Do not spread top, it will be glossy and uneven.

2 cup of sugar
3/4 cup of sour cream
1/2 cup of margarine
12 oz. of white chocolate chips
1 – 7 oz. jar of marshmallow cream
3/4 cup of walnuts

Mix together sour cream and margarine bring to full rolling boil, boil to soft ball stage.

Remove from heat, add chocolate until melted, add marshmallow creme and nuts, put in greased 8 or 9 inch pan, cool at room temperature, cut in squares.

Makes 2 1/2 pounds

2 cups of sugar
1 cup of light cream or evaporated milk
1/2 cup of butter
1/2 cup of flaked coconut
1 teaspoon of vanilla
8 oz. of white almond bark
1 cup of miniature marshmallows
1/2 cup of chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees). Remove from heat. Add almond bark and marshmallows.

Beat until melted. Stir in nuts, coconut and vanilla.

Put in 9x9 inch buttered pan.

Cut in squares when cool.

2 tablespoons of margarine
1 – 12 oz. package of semi-sweet chocolate chips
1 – 14 oz. can of Eagle Brand milk
2 cups of dry roasted peanuts
1 – 10 1/2 oz. package of miniature marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine.

Remove from heat and add peanuts and marshmallows.

Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan.

Chill 2 hours.

2 1/4 cups of sugar
3/4 cup of evaporated milk
1/4 cup of margarine
1/4 teaspoon of salt
1 cup of marshmallow cream (or 16 lg. marshmallows)
6 oz. package of semi-sweet chocolate chips
1 teaspoon of vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt.
Then bring to a boil over medium heat, stirring constantly.
Remove mixture from heat and add remaining ingredients.

Pour into buttered pan and chill.

2 cups of sugar
1 cup of milk
Pinch of salt
2 tablespoons of butter
1 teaspoon of vanilla
3/4 cup of crunchy peanut butter or smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water.

Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set.

Pour quickly into buttered pan.

Once it starts to set, it hardens fast.

1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate mixture.

Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.

Refrigerate.

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
1 jar marshmallow creme
1 teaspoon vanilla
1 cup halved maraschino cherries

Microwave margarine in bowl or casserole dish until melted. Add sugar and milk, mix well. Micro on high for 3 minutes, stir, 3 minutes again, stir, 3 minutes again, stir, 3 minutes again, stir. That's a total of 12 minutes. Stir in chips until melted.

Add remaining ingredients.

Pour into 13x9 or 9x9 pan which has been buttered. C

2 C. sugar
1 C. light cream or evaporated milk
1/2 C. butter
1/2 C. flaked coconut
1 tsp. vanilla
8 oz. white almond bark
1 C. miniature marshmallows
1/2 C. chopped walnuts

Boil sugar, cream and butter to a soft ball stage (234 degrees).
Remove from heat. Add almond bark and marshmallows. Beat until melted.
Stir in nuts, coconut and vanilla.
Put in 9x9 inch buttered pan.
Cut in squares when cool.

1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 C. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt these 2 ingredients oleo and cheese.
Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts.
Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces.

Makes about 6-1/2 pounds of fudge.

1 (12 oz.) pkg. semi-sweet chocolate
1 (12 oz.) pkg. butterscotch
1 C. peanut butter
1 (10 1/2 oz.) pkg. mini marshmallows
1 C. salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted.
Fold in marshmallows and peanuts. Spread in a buttered 13 x 9 inch pan.
Refrigerate for several hours or until set. Cut into squares

3 cups sugar
1 cup milk
1 cup peanut butter
1 cup marshmallow creme
1 tsp. vanilla extract

Combine sugar and milk in a pan. Boil it until it reaches the softball stage or 235 degrees F on a candy thermometer.

Remove from heat and add peanut butter, marshmallow creme and vanilla. Beat until smooth.

Pour into a 9 inch square pan that has been coated with butter.

Makes 36 pieces of candy