1. Holiday Fudge

3 (6 ounce) packages semi-sweet chocolate chips 
1 (8 ounce) jar marshmallow cream 
2 cups pecans, broken 
1 teaspoon vanilla extract 
5 cups sugar 
1/2 cup margarine 
1 dash salt 
1 (13 ounce) can evaporated milk 

Butter a large pan (9 x 13-inch). Open chocolate chip packages and marshmallow cream. 
Have pecans ready to pour in the fudge. These ingredients need to be added the instant the cooked mixture is removed from heat. 

Into a 4-quart saucepan, measure sugar, then add butter, salt and evaporated milk, stirring constantly; cook gently over medium heat to soft ball stage. 
It will take about 20 minutes from the time the ingredients are put on to cook. 

Remove from heat. Immediately, add chocolate chips, marshmallow cream, pecans and vanilla; stir quickly and vigorously until chocolate chips are melted and all ingredients are well blended. 
When mixture begins to thicken, turn into well buttered pan; cool. 



2. Irish Creme Fudge
(You can use Amaretto instead)

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème 
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly. 

Pour mixture into pans and cool thoroughly before cutting into squares and serving.



3. Five Ingredient Peanut Butter Fudge

3 C. Sugar
1 can Evaporated milk(NOT condensed)
1 1/4 C. Peanut Butter
1/4 C. Unsalted Butter
1 tsp. Vanilla extract

In a heavy 3 quart sauce pan heat sugar and milk to a rolling boil stirring constantly, reduce heat to low med and continue to cook to the soft ball stage, stirring occasionally*. 
Remove from heat and add peanut butter, butter and vanilla. 
Allow to cool about 5 minutes. Stir the fudge until it begins to thicken.
Pour into a deep dish sprayed with cooking spray (not the floured kind) cut into squares and serve or store. 
Store in an air tight container in the fridge.
*Use a wooden spoon and don't scrap down the sides of the pot.



4. Million Dollar Fudge


4 1/2 cups white sugar 
1 pinch salt 
2 tablespoons butter 
1 (12 fluid ounce) can evaporated milk 
2 cups chopped nuts 
1 (12 ounce) package semisweet chocolate chips 
12 (1 ounce) squares German sweet chocolate 
2 cups marshmallow creme 

Butter two 9x9 inch baking pans and set aside. 
Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside. 
In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes. 
Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. 
Pour into prepared pans. 
Let stand a few hours before cutting. 



5. Best Ever Cheese Fudge


2 cups butter 
1 pound processed cheese food, cubed 
4 (16 ounce) packages confectioners' sugar 
1 cup cocoa 
1 tablespoon vanilla extract 
2 tablespoons chopped peanuts 

Melt together butter and cheese. 
Mix in confectioner's sugar and cocoa into the butter mixture. Stir in vanilla and nuts. Spread on two big cookie sheets. Cool. Cut. Store in refrigerator.



6. Cherry Blossom Fudge


3/4 cup evaporated milk 
1 cup white sugar 
1 pinch salt 
1 (3 ounce) package cherry flavored gelatin 
1 cup butter 
2 cups semisweet chocolate chips 
1 teaspoon vanilla extract 
3/4 cup maraschino cherries, halved 

Butter an 8x8 inch dish. 
In a medium saucepan over medium heat, combine milk, sugar and salt. 
Bring to a boil and stir in gelatin. 
Boil 4 minutes. Remove from heat and stir in butter, chocolate chips, vanilla and cherries. 
Pour into prepared pan. Chill 2 hours before serving. 



6. Irish Cream Truffle Fudge


3 cups semisweet chocolate chips 
1 cup white chocolate chips 
1/4 cup butter 
3 cups confectioners' sugar 
1 cup Irish cream liqueur 
1 1/2 cups chopped nuts 

1 cup semisweet chocolate chips 
1/2 cup white chocolate chips 
4 tablespoons Irish cream liqueur 
2 tablespoons butter 

Butter a 8x8 inch pan. 
In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. 
Stir in the confectioner's sugar and Irish cream until mixture is smooth. 
Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. 
In the top half of a double boiler melt remaining chocolates until soft. 
Remove from heat and with a fork beat in the butter and Irish cream until smooth. 
Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.