Been busy, busy busy! But for my lovely readers I am posting this chocolate fudge recipe. This would make a great homemade gift for friends and family. Or for your child’s school teacher!

Ingredients:
4 cups sugar
1 1/3 cups milk or half-and-half
1/4 cup corn syrup
1/4 teaspoon salt
4 oz unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 cup butter or margarine
2 teaspoons vanilla
1 cup coarsely chopped nuts, if desired

Directions:
1. Grease bottom and sides of 8-inch square pan with butter.

2. In 3-quart saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasionally, to 234°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.

3. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) Add vanilla. Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)

4. Quickly stir in nuts. Spread in pan. Let stand about 1 hour or until firm. Cut into 1-inch squares.

This would be a great easy and inexpensive gift to give out this holiday season. Cause everybody loves fudge. And the people who say they don’t . . . well . . . they’re either lying or are a freak of nature. You can decided which every one you want to believe.

Ingredients:
2 bags (12 oz. each) white-chocolate chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
1 tsp. vanilla
Pinch of salt
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Directions:
Line an 80-square pan with foil. In a saucepan over low heat, stir and melt chips, condensed milk, vanilla, and salt. Remove from heat and stir in fruit. Spread evenly in pan. Chill 2 hours or until firm. Remove from pan and cut into squares. Store covered in refrigerator for up to 1 week.

Ingredients:

2 cups sugar
1/2 cup water
1 cup peanut butter

Directions:

In a pan put water and sugar and let boil for one minute. Slowly add the peanut butter and stir continuously so it won’t burn. Keep on medium heat untill it pulls away from the pan. Pour into a well greased pan and let cool.

Ingredients:

3 cups (1-1/2 pkgs., 12 oz. each) Semi-Sweet Chocolate Chips
1 can (14 oz.) sweetened condensed milk
1/8 teaspoon salt
1 cup chopped walnuts (optional)
1-1/2 teaspoons vanilla extract

Directions:

1. Line 13×9x2-inch pan with foil, extending foil over edges of pan.

2. Place chocolate chips, sweetened condensed milk and salt in large microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. Microwave an additional 15 to 30 seconds or just until chips are melted and mixture is smooth when stirred. Stir in walnuts, if desired, and vanilla. Immediately spread evenly in prepared pan. Cover; refrigerate 2 hours or until firm.

3. Use foil to lift fudge out of pan; place on cutting board. Peel off foil. With cookie cutters, cut into favorite shapes. Store tightly covered in cool, dry place. About 2 pounds fudge.

VARIATIONS: Use the following instead of chocolate chips:

BUTTERSCOTCH FUDGE: Substitute 3 cups (almost two 11-oz. pkgs.) Butterscotch Chips.
PEANUT BUTTER FUDGE: Substitute 2-1/2 cups (about 1-1/2 10-oz. pkgs.) Peanut Butter Chips.
WHITE FUDGE: Substitute 3 cups (1-1/2 12-oz. pkgs.) Premier White Chips.

After trying countless fudge recipes without success, I have came up with my own and everyone seems to enjoy it.

Ingredients:

1 (7 ounce) jar marshmallow crème
1 1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 teaspoon salt
3 cups Hershey’s milk chocolate chips
1/2 cup Chopped Walnuts
1 teaspoon vanilla

Directions:

1. Line an 8×8 inch pan with aluminum foil. Set aside

2. In a large saucepan over medium heat, combine marshmallow crème, sugar, evaporated milk, butter and salt. Bring to a full boil and cook for 5 minutes, stirring constantly.

3. Remove from heat and pour in Hershey’s milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours or until firm.

Makes approximately 3 pounds.