Ingredients

• 2 c. crushed vanilla wafers
• 1 c. powdered sugar
• 1/2 c. finely chopped candied red and green cherries
• 1/2 c. finely chopped pecans or walnuts
• 1/4 c. rum
• 3 tbsp.corn syrup
• 2 tbsp.butter,melted
• 1/4 c. powdered sugar,for rolling

Directions

In medium bowl,combine vanilla wafers,1 c. powdered sugar,cherries and pecans;mix well.Add rum,corn syrup and butter;mix well.
Shape mixture into 1-inch balls;roll in 1/4 c. powdered sugar.Cover tightly.Let stand 24 hours to blend flavors.
Yield:about 3 dozen.

Ingredients

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup eavaporated milk
• 12 oz peanut butter morsels
• 7 oz marshmallow cream
• 1 teaspoon vanilla extract
• 3/4 cup finely chopped peanuts

Directions

In heavy gauge saucepan, combine sugar, butter and evaporated milk. Bring to full rolling boil over moderate heat, stirring constantly. Remove from heat. Add peanut butter morsels; stir until morsels melt and mixture is smooth. Add marshmallow cream and vanilla extract; beat untill well blended. Pour into foil lined 13×9 baking pan. Sprinkle with peanuts and press into fudge. Chill untill firm. Makes about 2 1/2 lbs.

Ingredients

• 2 c. marshmallow creme
• 3 1/2 c. confectioners sugar
• 1 tsp.vanilla
• 1/4 tsp.butter flavoring
• 1(14oz.)pkg. caramels
• 2 tbsp.heavy cream
• chopped pecans

Directions

Combine marshmallow creme,confectioners sugar,vanilla and butter flavoring.
Knead until sugar is thoroughly blended.
Shape into 8 rolls.Wrap each in plastic and freeze.
Melt caramels and heavy cream in top of double boiler.Dip frozen rolls in mixture.
Roll in pecans to taste.Store covered,in a cool,dry place.
Makes 8.
I sometimes chip up red candied cherries and put in this ,makes it pretty for Christmas.

Ingredients

• 2 cups walnuts
• 1/2 lb. butter (2 sticks)
• Three 6-oz. pkg. chocolate chips
• One 13-oz. can evaporated milk
• 4-1/2 cups sugar
• 3 teaspoons vanilla

Directions

(Tastes like Fanny Farmer Fudge)

Boil sugar and milk over medium heat for 10 minutes.
Add chips, butter, walnuts and vanilla.
Beat and pour into a greased 9×13 cake pan.
Makes a large batch.

Source: Midwest Messenger

*to make this even creamier, use a whole pound of butter that has been whipped for 10 minutes.

Ingredients

• 4-1/2 cups sugar
• 1 (12-ounce) can evaporated milk
• 1 stick butter, melted
• Pinch salt
• 18 ounces semisweet chocolate chips
• 1 (7-ounce) jar marshmallow creme
• 1 tablespoon vanilla
• 4 cups chopped pecans

Directions

* Mix sugar, milk, butter and salt in a heavy saucepan. Stir well. Bring to a boil. Reduce heat and cook 8 minutes on low heat, stirring constantly. Remove from heat and add chocolate chips, marshmallow creme and vanilla. Stir until completely blended. Add pecans and stir well.

* Pour into a Bundt pan that has been sprayed heavily with nonstick cooking spray. Place in refrigerator for several hours or overnight. To remove, place in a few inches of hot water in the sink and turn onto a serving platter. Store in refrigerator.

Note: A small toothpick holder or small glass jar fits into the center of the mold, and filled with tiny flowers, makes an appealing presentation.

Makes 5 pounds fudge.

Source: The Times – Hammond, In