Fudge

Chocolate-Marshmallow Fudge

32 large marshmallows
1/4 cup water
1/2 cup butter or margarine
3/4 cup evaporated mlk
2-1/2 cups sugar
1/2 teaspoon salt
1 teaspoon vanilla
1 (12-ounce) bag chocolate chips

Butter and 8 x 13-inch pan. Place marshmallows and water in top of double boiler over boiling water. Cook until marshmallows are melted. Meanwhile, in another saucepan, gring butter, evaporated milk, sugar and salt to a boil. Boil for 8 minutes. Remove from heat. Add vanilla, marshmallow mixture and chocolate chips. Stir until melted. Turn into prepared pan. Let harden. Cut into squares. Makes 3 pounds.

Maine Mashed Potato Fudge

Fudge:
1/2 teaspoon salt
3/4 cup mashed potatoes
1/2 cup butter or margarine
2 (1-pound) packages confectioners' sugar
1/2 pound flaked coconut
2 teaspoon vanilla
Chocolate Coating:
1/2 cake paraffin (2-1/2 x 2-2/1 inches)
1 (12-ounce) package chocolate chips
4 (1-ounce) squares unsweetened chocolate

Butter a jelly roll pan. For fudge, add salt to mashed potatoes. Place butter in top of double boiler and melt over boiling water. Add mashed potato mixture, confectioners' sugar, coconut and vanilla. Mix well. Turn into prepared pan. Spread evenly. Place in cool place to harden. Cut into small squares.
For Coating:
Place paraffin in top of double boiler over boiling water to melt. Add chocolate chips and unsweetened chocolate. Melt. Stir well to mix. With a toothpick or cake tester, dip each piece of fudge into coating, allowing excess to drip off. Place on waxed paper to harden. Makes 66.

Divinity Fudge

3 cups sugar
3/4 cup light corn syrup
1/2 cup boiling water
2 egg whites
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts

Butter an 8 x 8-inch pan or lay out sheet of waxed paper. Mix sugar, corn syrup and water together. Cook, stirring constantly, until it cracks against side of cup when tested in cold water. Beat egg whites until stiff. Add salt and vanilla. Pour sugar mixture very slowly into stiffly beaten egg whites. Beat until creamy. Add walnuts. Pour into prepared pan or drop onto waxed paper. Makes 64.

Molasses Fudge

1 cup brown sugar
1 cup sugar
3 tablespoons molasses
1/2 cup cream
1/4 cup butter, melted
2 (1-ounce) squares chocolate, chipped
1-1/2 teaspoons orange extract

Butter baking pans. Combine sugars, molasses and cream in saucepan. Add butter. Bring to a boil. Boil for 3 minutes, stirring vigorously. Add chocolate. Boil for 5 minutes, stirring quickly at firs, then more slowly. Remove from heat. Add orange extract. Stir until thickened. Pour into prepared pans. Makes 1 pound.

Baked Fruit Fudge

1/2 cup chopped candied pineapple and/or cherries
2 tablespoons butter
1 cup sugar
2 eggs, separated
1 (1-ounce) squares semisweet chocolate, melted
1 teaspoon lemon extract
1 teaspoon orange extract
1/2 teaspoon vanilla
1/2 cup flour

Preheat oven to 300 degrees. Butter baking dish. Arrange pineapple and/or cherries in bottom of dish. Cream butter and sugar together. Beat egg yolks. Add to butter mixture with chocolate, lemon extract, orange extract and vanilla. Beat well. Thoroughly blend in flour. Fold in stiffly beaten egg whites. Pour over pineapple and/or cherries. Bake for 30 minutes, or until done. Cool. Cut into squares. Makes 1 pound.

Easy Peanut Butter Fudge

1 (8-ounce) jar crunchy or smooth peanut butter
1 (16-ounce) can ready-made vanilla frosting

Mix peanut butter and frosting well. Pour into a 9 x 9-inch pan. Chill. Fudge will cut easily when cool. Store in refrigerator in covered container. Makes 36.

No-Cook Philly Fudge

4 cups sifted confectioners' sugar
1 (8-ounce) package cream cheese, softened
4 (1-ounce) squares unsweetened chocolate, melted
1 teaspoon vanilla
1/8 teaspoon salt
1/2 cup chopped nuts

Gradually add confectioners' sugar to cream cheese, mixing well after each addition. Add chocolate, vanilla, salt and nuts. Mix well. Spread into a greased 8 x 8-inch pan. Chill for several hours before cutting into squares. Makes 1-3/4 pounds.

Easy No-Cook Cinnamon Fudge

1 pound powdered sugar (3 cups)
1/2 cup unsweetened cocoa
1/2 teaspoon ground cinnamon
1/2 cup butter
1/4 cup milk
1-1/2 teaspoons vanilla extract
1 cup chopped nuts

Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In bowl, mix together sugar, cocoa and cinnamon. In saucepan, heat butter and milk until butter melts. Add vanilla. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour. Use foil to lift out ofpan. Cut into 2-inch squares.  Makes 1 pound.

Stained Glass Fudge

1-1/2 pounds vanilla-flavored candy coating
1 (14-ounce) can sweetened condensed milk
1-1/2 teaspoons vanilla
1-1/2 cups finely chopped multi-colored gumdrops

Grease and line 9x9-inch pan with waxed paper. In 2-quart glass measure, melt coating with sweetened condensed milk in microwave on high for 3 to 5 minutes, stirring every 1-1/2 minutes. Stir in vanilla and gumdrops. Spread into prepared pan. Chill for 2 hours. Turn out onto cutting board. Peel off waxed paper. Cut into squares. Makes 36.