Fudge and Caramel!

Here are a few Christmas candy recipes:

Two-Minute Fudge
Rebekah Linville
3 cups semi-sweet chocolate chips
1 14-ounce can sweetened condensed milk
1 tsp vanilla
pinch of salt, optional
1 cup chopped nuts, optional

Stir together chips and milk. Melt in microwave, stirring every minute.
Stir in vanilla, salt, and nuts. Pour into lined and buttered 8-by-8 inch pan.
Chill until firm. Makes about 2 pounds.

Peanut Butter or Butterscotch Fudge: Use 4 cups peanut butter of butterscotch
chips instead of chocolate chips.

Vanilla Fudge: Use 4 cups "white chocolate" chips instead of chocolate chips.

Cherry Fudge: Stir in 1 cup of quartered candied cherries, replace half the vanilla
with almond extract, and use almonds for the nuts.

Cookies and Crème Fudge: Make a batch of vanilla fudge. Break 16 Oreo cookies
into small chunks and stir into fudge.

Caramel Swirl Fudge: Make regular recipe. Melt 4 ounces caramel with 1-2 teaspoons
of water. Drop by spoonfuls onto top, then swirl.

Chocolate Peanut Butter Fudge: Make regular fudge recipe. Add 2 tablespoons peanut
butter to HOT mixture. Top with chopped peanuts if you like, pressing them in slightly.

Orange-Pecan Fudge: Make vanilla fudge. Stir in 1 tablespoon orange zest and 1 cup
pecans.

S'mores Fudge: Make regular fudge. Leave out nuts, stir in 1 cup mini marshmellows
and 4 crushed graham crackers.

Strawberry Truffle: Spread regular fudge in pan. Melt 1 cup semisweet chips with 2
tablespoons butter and stir in 1/4 cup strawberry jam. Spread on top of fudge.

Toasted coconut Fudge: For either chocolate of vanilla fudge, toast 1 cup coconut.
Stir in 3/4 cup of it along with 1 cup chopped toasted pecans. Sprinkle remaining 1/4 cup
coconut on top.


Microwave Caramels:
Rebekah Linville
1/2 cup melted margarine or butter
1/2 cup corn syrup
1/2 cup sweetened condensed milk
1/2 cup brown sugar
1/2 cup white sugar
1/2 cup walnuts ( optional )

Combine all ingredients until well blended in a microwave safe glass bowl. Place uncovered in the microwave and cook on HIGH 7 minutes. Cool for 5 minutes! Pour into buttered 8-by-8 pan. Caramel can be used for dipping apples by cooking only 6 minutes.