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* Exported from MasterCook *$500.00 FudgeRecipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------4 1/2 cups sugar1 lg can evaporated milk1 cup butter18 ounces chocolate chips3 tablespoons vanilla1 dash saltCook sugar and canned milk to rolling boil for 6 minutes; Stirringconstantly. Use large stainless steel pot; remove from heat. Add butter,chocolate chips, vanilla, and dash of salt Stir until mixed. Pour intobuttered pan. Let stand 6 hours before cutting. Will keep a long time incookie tin or a sealed container in a cool place.* The original recipe calls for 1/2 lb butter, but I find that the butter"pools" on top of the finished fudge. I only use 12 T of butter and myfudge turns out fine!- - - - - - - - - - - - - - - - - -* Exported from MasterCook *2-Minute FudgeRecipe By :Serving Size : 36 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------1 pound confectioners sugar1/2 cup cocoa1/4 teaspoon salt1/4 cup milk1 teaspoon vanilla extract1/2 cup butter -- or margarine1 cup nuts -- choppedIn 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanillatogether until partially blended (mixture is too stiff to thoroughly blendin all of dry ingredients). Put butter over top in center of dish.

Microwave at High (10) 2 minutes. Stir vigorously until smooth. If allbutter has not melted in cooking, it will as mixture is stirred. Blend innuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour inrefrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about36 squares. PEANUT BUTTER FUDGE: Follow directions above except substitute1/2 cup crunchy peanut butter for cocoa. Add peanut butter aftermicrowaving (I like chopped peanuts for this one.) COFFEE FONDANT: Prepare2-Minute Fudge as above, except omit cocoa and substitute 1 tablespooninstant coffee granules dissolved in 2 tablespoons milk. Before fondantsets, press "chocolate shot" decors into top.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Berry Red 'N Green FudgeRecipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------8 ounces cream cheese2 pounds confectioner's sugar1 teaspoon almond extractgreen food coloring1 cup chopped almonds1 cup fresh cranberries -- or frozen-- rinsed and drainedIn a bowl, mash cream cheese until light and fluffy. Gradually beat inconfectioners sugar. Beat in almond extract and enough green foodcoloring to make a bright green. Knead in almonds. Line a 9 inch squarepan with foil and press half of the fudge into an even layer. Placecranberries evenly over fudge. Cover with remaining fudge and press untileven. Chill for several hours. Cut into 1 inch squares with a sharpknife. Store in Refrigerator until ready to serve.Makes 81 one inch squares.

- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Candied CashewsRecipe By : Possum Kingdom Lake CookbookServing Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------cashews -- amount you want1 cup sugar1 cup butter1/4 cup lemon juicecinnamon -- to tasteCut cashews into small pieces.Layer in heavy pan with sugar and dot with butter and sprinkle withcinnamon.Repeat layer.Pour lemon juice over all.Cover and start on low heat after cashews are almost tender remove coverand let cook down until glazed and tender.- - - - - - - - - - - - - - - - - -* Exported from MasterCook *Candied Orange, Grapefuit and Lemon RindRecipe By :Serving Size : 1 Preparation Time :0:00Categories :Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------6 oranges4 grapefruits2 lemons1 1/2 cups sugar1/4 teaspoon salt3/4 cup eater1 package jello -- any flavor