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.

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".