Ingredients

• 1 8 OZ CREAM CHEESE, SOFTENED
• 4 CUPS POWERED SUGAR
• 1 TSP VANILLA
• 1 8 OZ ALMOND BARK OR WHITE CHOCOLATE CHIPS
• 1 1/2 CUPS PECANS, CHOPPED

Directions

COMBINE CREAM CHEESE, POWDERED SUGAR, AND VANILLA. BEAT UNTIL WELL BLENDED. MELT ALMOND BARK OR WHITE CHOCOLATE AND BEAT INTO CHEESE MIXTURE UNTIL WELL BLENDED. ADD PECANS. SPREAD INTO BUTTERED PLATE AND LET SET. CUT INTO SQUARES.

***FOR CHRISTMAS FUDGE, ADD 1 CUP OF MIXTURE OF FOLLOWING; CHOPPED RED AND GREEN CHERRIES, CHOPPED DATES AND WHITE RAISINS.

Ingredients

• 3 cups granulated sugar
• 1/2 cup Karo syrup
• 1 (5 1/3-oz.) can evaporated milk
• 1/4 cup cocoa
• 1 stick margarine
• 1 tbl. vanilla
• 1 cup creamy peanut butter (optional)
• 1 cup nuts, optional

Directions

In saucepan, combine and cook the sugar, syrup, milk, cocoa and margarine over medium heat until soft ball stage is reached. Stir frequently to prevent scorching in bottom of pan.
Remove from heat; add vanilla and peanut butter or nuts, if desired. Mix well and pour into buttered dish to cool.
Cut into squares while still warm. Store in airtight container.

Ingredients

• 3 12-ounce packages semi-sweet chocolate morsels
• 1 7-ounce jar marshmallow creme
• 1 cup butter
• ½ cup sugar
• 17 ounces evaporated milk
• 3 to 4 cups chopped pecans

Directions

Combine morsels, marshmallow creme and butter. Set aside. Combine sugar and milk in a heavy saucepan; bring to a boil and cook 9 minutes, stirring constantly. Pour over chocolate mixture, stirring until chocolate melts and mixture is smooth. Add pecans; stir until well blended. Spread in lightly buttered 15-inch by 10-inch by 1-inch jelly roll pan. Chill until firm and cut into squares.

Ingredients

• 2 c. chrunchy peanut butter,or plain
• 1/2 c. margarine
• 1 lb.powdered sugar
• 3 c. rice krispies cereal
• dipping chocolate

Directions

Combine peanut butter,margarine and powdered sugar in a large bowl.Blend together well.
Add rice krispies and blend into peanut butter mixture.Form into 3/4 inch balls. Stick a wooden toothpick in top of each ball,freeze.

Place dipping chocolate in top of double boiler over hot water until melted,stirring often.Then dip each ball in chocolate.Place on wax paper until chocolate is firm.Remove toothpick. Store in airtight container.
Makes about 75 candies.

Ingredients

• 3/4 CUP REAL BUTTER (NO SUBSTITUTES)
• 3 CUPS SUGAR
• 3/4 CUP WHIPPING CREAM
• 1 12 OZ PKG WHITE CHOCOLATE CHIPS
• 1 7 OZ MARSHMALLOW CREAM
• 3 TSP ORANGE EXTRACT
• 12 DROPS YELLOW FOOD COLORING
• 5 DROPS RED FOOD COLORING

Directions

BOIL BUTTER, SUGAR AND CREAM 5 MINUTES ON LOW HEAT. REMOVE FROM HEAT AND ADD CHIPS, EXTRACT AND MARSHMELLOW CREAM. STIR UNTIL MELTED AND CREAMY. REMOVE ONE CUP WHITE CANDY SET ASIDE. ADD COLOR TO THE REST AND STIR UNTIL BLENDED. POUR INTO A BUTTERED GLASS 9 X 13 DISH. SWIRL IN THE REMAINING WHITE CANDY WITH A KNIFE TO MARBLE.

ENJOY!!