FUDGE
CHOCOLATE FUDGE

INGREDIENTS:

2 1/4 cups sugar
3/4 cup evaporated milk
1 cup marshmallow cream
1/4 cup unsalted butter
1/4 teaspoon salt
1 cup (6 ounces) chocolate chips
1 teaspoon vanilla

Mix sugar, milk, marshmallow, butter and salt in heavy saucepan.  Cook, stirring constantly, over medium heat.  Bring to a boil.  Boil, stirring, 5 minutes.  Remove from heat.  Stir in chocolate chips until melted.  Stir in vanilla.  Spread into buttered 8" pan and chill.


EASY PEANUT BUTTER FUDGE

INGREDIENTS:

1 pound brown sugar
2 cups granulated sugar
1 cup milk
1 medium jar marshmallow cream
2 cups peanut butter

Put brown sugar, granulated sugar, and milk into a large heavy saucepan.  Stirring constantly, bring to a boil.  Let boil 3 minutes, stirring to keep from sticking.  Remove from heat, stir in marshmallow and peanut butter.  Pour into buttered pan.  Refrigerate.


EGGNOG FUDGE

INGREDIENTS:

2 (3 ounce) packages cream cheese, softened
1/2 cup dry instant eggnog
4 3/4 cups sifted powdered sugar
1/2 cup chopped walnuts
1/4 teaspoon salt

Add eggnog and salt to cream cheese, and mix well.  Stir in surgar and nuts.  Press into an 8x8x2" pan lined with plastic wrap.  Chill until firm.

Turn out, cut into 1-1/2 x 1" pieces, wrap each piece with clear plastic wrap, securing wrap with a holiday sticker.

Can be refrigerated for up to 2 weeks.


Fudge recipes can be found in the book Home for the Holidays, a publication of the Paralyzed Veterans of America.