Ingredients

• 2 squares unsweetened chocolate
• 1 (14oz.)can sweetened condensed milk
• 1 tsp.vanilla
• 1-3/4 cups fine graham cracker crumbs
• 1 cup chopped pecans

Directions

Butter an 8 inch square pan.Melt chocolate in a double boiler over boiling water.Add condensed milk and cook,stirring constantly,until the mixture thickens.Add vanilla,graham cracker crumbs,and 1/2 cup pecans.Mix well.Spread mixture in prepared pan useing knife that has been dipped in hot water (to prevent fudge from sticking to the knife ).Press remaining pecans on top.Cover and chill several hours.Cut into squares.

Ingredients

• 2/3 Cup Hershey Cocoa Powder
• 3 Cups sugar
• 1/8 tsp. salt
• 1-1/2 cups milk
• 1/4 cup butter or 4-1/2 Tbsp.
• 1 teaspoon vanilla

Directions

Combine sugar, cocoa and salt in saucepan.
Add milk and bring to boil STIRRING CONSTANTLY.

Reduce heat and boil WITHOUT stirring until reaches 234 degrees.

Add vanilla abd butter. DO NOT STIR.

Set pan in cold water and cool to 110 degrees.

Beat by HAND until fudge loses glossy look.

Pour into buttered 8X8″ pan.

Cool and cut.

Ingredients

• 3 cups semi-sweet chocolate chips
• 7 oz jar marshmallow cream
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• 1 lb chopped walnuts
• 40 caramels

Directions

Combine choclate chips, marshmallow creme and milk in a saucepan; stir over low heat til melted. Remove from heat and stir in vanilla and walnuts. Slice wach caramel into 6 equal pieces; fold in. Drop turtles by teaspoonfuls onto wax paper. Makes 2 – 3 doz.

Source: Gooseberry Patch catalog

Ingredients

• Powdered sugar
• 2 cups sugar
• 3/4 cup light Karo corn syrup
• 1/2 cup water
• 1 tsp. cinnamon oil (available at party supply stores)
• 1/2 tsp. red food coloring

Directions

1. Cover a cookie sheet with aluminum foil. Sprinkle foil generously with powdered sugar.

2. In a large saucepan, combine sugar, corn syrup and water. Heat over medium-high heat, stirring constantly, until sugar dissolves. Stop stirring and heat until candy thermometer reads 300-310 degrees.

3. Remove from heat and stir in the cinnamon oil and foodcoloring. Pour over the prepared foil. Let cool and harden. Crack into pieces and store in an airtight container.

Makes about 1 pound.

Note: This makes a festive Christmas gift. For variety, you can substitute spearmint oil and green food coloring.

Ingredients

• 1 sheet frozen puff pastry, cut into 3rds
• 1 jar nutella

Directions

1. Lay one piece of pasty on a cookie sheet, spread liberally with nutella

2. Repeat with 2nd piece

3. Top with 3rd piece of pastry

Bake at 400 until golden. Sometimes when I am feeling fancy I will garnish with whipped cream, raspberries and/or mint springs.