Peppermint Fudge (not chocolate!)

Peppermint Fudge (not chocolate!):
YIELD: 36 servings

2 1/2 C sugar
1/2 C margarine
1 (5oz.) can evaporated milk
1 (7oz) jar marshmallow creme (2 Cups)
8 oz. vanilla chips
1/2 C peppermint candies, finely crushed
red food coloring

Line 9" sqaure pan with foil so that foil extends over the sides of pan and butter the foil. In large saucepan, combine sugar, margarine, and milk. Bring to a boil, stirring constantly. Continue boiling for 5 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, vanilla chips, and desired amount of food coloring. Blend until smooth. Stir in crushed peppermint. Pour into prepared pan. Cool to room temp. Score fudge into 36 or 48 sqaures. Sprinkle top with additional crushed peppermint candy. Refrigerate until firm. Remove fudge fro pan by lifting foil. Remove foil from fudge. Cut through scored lines. Store in fridge.

ORANGE CREAMSICLE FUDGE

ORANGE CREAMSICLE FUDGE:
YIELD: 3 pounds

3 C sugar
2/3 C cream or evaporated milk (for less grainy textured fudge, use CREAM instead of evaporated milk)
3/4 C butter
1 (7oz) jar marshmallow creme
12 oz. white chocolate chips
3 tsp. orange extract
orange food coloring

Combine sugar, cream and butter in heavy saucepan. Bring to boil and cook to 240* on a candy thermometer or until soft ball stage. Remove from heat. Stir in marshmallow creme and white chocolate chips. Remove 1 C of this mixture and set aside. To remaining mixture, add orange extract and orange food coloring. Pour orange mixture into a buttered 9x13 or 9x9 pan. Pour white mixture on top and swirl (you can do this with the tip of a butter knife). Chill for 1 hour and then cut into squares.

Key Lime Fudge

Key Lime Fudge:
YIELD: 1 pound

1 (5 oz.) can evaporated milk
1 2/3 C sugar
1/2 tsp. salt
12 large marshmallows
2 C white chocolate chips
1/4 cup lime rind, grated (about 4 limes)(lime zest is what this is calling for)
2 Tbsp. key lime juice (I used the juice from the limes I zested so they wouldn't go to waste)

Line and 8x8 pan with foil and grease the foil with butter. Combine milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil, stirring constantly. Once mixture begins to boil, cook for 8 minutes, stirring constantly (use soft ball stage method here). Remove from heat and stir in marshmallows, chocolate, lime zest and lime juice, mixing well until everything is melted and smooth. Pour into prepared pan and cool completely. Cut into 1" squares to serve

Maple Black Walnut Fudge

Maple Black Walnut Fudge:
YIELD: 18 servings

2/3 C evaporated milk
1 1/3 C granulated sugar
12 oz. vanilla bark, melted
7 oz. marshmallow creme
2 Tbsp. maple extract
1/2 C black walnuts

Combine evaporated milk and sugar in a saucepan, bring to a boil over medium heat, stirring constantly--until mixture reaches 234* or soft ball stage. Remove from heat, stir in almond bark, mix until combined and then add remaining ingredients. Pour into a buttered 9" pan. Cool and cut.

Pumpkin Fudge

Pumpkin Fudge:
YIELD: 5 dozen squares
***See "review notes" following recipe***

2 C sugar
1 C firmly packed brown sugar
3/4 C butter
2/3 C evaporated milk
1/2 C canned pumpkin
1 1/2-2 tsp. pumpkin pie spice
1 (12 oz.) pkg. white chocolate chips
1 (7oz.) jar marshmallow creme
1 C chopped pecans
1 1/2 tsp. vanilla extract

1.) In heavy saucepan, combine the first 6 ingredients; heat over medium heat until sugar dissolves, stirring frequently.

2.) Continue heating until mixture begins to boil, stirring constantly.

3.) Continue boiling until candy thermometer reaches soft-ball stage (234*-243*) or utilize soft ball stage method

4.) Remove pan from heat; stir in chocolate chips until melted.

5.) Add in remaining ingredients; stir to mix well.

6.) Pour into a buttered 13 x 9 inch baking pan; cool to room temp.

7.) Cut into squares; store in the fridge in an air-tight container.

NOTES & VARIATIONS:

1.) Can sub. walnuts for the pecans
2.) Use BAKERS SUGAR for smoother texture.
3.) Add more pumpkin spice-using 2- 2 1/2 tsp. rather than 1 1/2-2 tsp. for better pumpkin flavor.
4.) Can omit nuts melt more white chocolate in microwave, top fudge with this melted white chocolate and crushed graham crackers (to be like pumpkin pie crust) and chill immediately for optimal hardening of the chocolate topping and to keep fudge from melting from teh heat of the melted chocolate. Do half prepared as original recipe states, half like this, or half "naked".

White Chocolate Eggnog Fudge

White Chocolate Eggnog Fudge:
YIELD: 2 1/2 pounds, 40 servings

2 C sugar
1/2 butter
3/4 C dairy eggnog
3 (3 1/2 oz.) pkgs. white chocolate, confectionary bars broken into small pieces (white chocolate almond bark is what we used)
1/2 tsp. grated nutmeg
1 (7oz.) jar marshmallow creme
1 C chopped pecans
1 tsp. rum extract

Combine sugar, butter and eggnog in a heavy 2 1/2-3 qt. saucepan; bring to a full boil, stirring constantly. Continue boiling 8-10 minutes over medium heat or until a candy thermometer reaches 234* (or utilize soft ball stage method), stirring constantly to prevent scorching. Remove from heat; stir in white chocolate pieces and nutmeg until chocolate in melted. Add marshmallow creme, nuts, and rum extract. Beat until well blended. Pour into buttered 8 or 9 inch square pan. Cool at room temperature; cut into squares. If fudge is still too soft after cooling, chill.

Mrs. Claus's Peppermint Cream Fudge

Mrs. Claus' Peppermint Cream Fudge:
Yield: 2 1/2 pounds

2 1/2 C Domino Sugar
2/3 C evaporated milk
1/2 C Blue Bonnet stick margarine
1 1/2 C semi-sweet chocolate chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla extract
1/4 tsp. peppermint extract (I add 1 tsp.)
1/4 C plus 1 Tbsp. crushed peppermint candies (or candy canes) (I always do a little more because I like more than they allow for the topping)

BRING first 3 ingredients to a boil in a heavy saucepan stirring constantly.
BOIL, stirring constantly, 6 minutes or until candy thermometer reaches 238* (or utilize soft ball stage method). Remove from heat; stir in chocolate chips.
STIR in marshmallow cream, vanilla and peppermint extracts, and 1/4 cup crushed candy until blended
POUR into a greased 9-inch square pan. Sprinkle with 1 Tbsp. crushed candy.
COOL and cut into squares.