Homemade Peppermint Fudge

1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/4 cup crushed peppermint candies
1/2 teaspoon peppermint extract(optional)

8x8 pan lined with aluminum foil

Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and peppermint extract at once. Stir vigorously until all melted. Immediately pour into pan. Gently press in crushed peppermint candies. Cover and refrigerate for two hours.

Homemade Nutty Chocolate fudge

1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows
1/2 cup chopped nuts(walnuts, pecans, peanuts, pistachios)

8x8 pan lined with aluminum foil

Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.
Add morsels, marshmallows and nuts at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.

Homemade Chocolate fudge

1 1/4 cups sugar
5 oz evaporated milk
12 oz semi-sweet morsels
2 tbsp. butter
2 cups mini marshmallows

8x8 pan lined with aluminum foil

Combine sugar, evaporated milk and butter in medium sauce pan.
Bring to a boil over medium heat, stirring occasionally. Once boiling stir constantly for 4 minutes, remove from heat.

Add morsels and marshmallows at once. Stir vigorously until all melted. Immediately pour into pan,cover and refrigerate for two hours.

Peanut Butter Fudge

1 cup butter
1 cup peanut butter
1 teaspoon vanilla
1 pound powdered sugar
Non-stick cooking spray(spray cooking spoon and dish first)

Directions:
Microwave butter and peanut butter for 2 minutes on high.
Stir with cooking spoon and microwave on high for 2 more minutes.
Add vanilla and powdered sugar to peanut butter mixture and stir to combine with a cooking spoon.
Pour into a 8 by 8-inch pan sprayed with non-stick cooking spray.
Cover with plastic wrap or waxed paper and refrigerate until cool.
Cut into 1-inch pieces and store in an airtight container for up to a week.

FUDGE SWEET BROWNIES (Diabetic)

2/3 c. flour
1/2 tsp. baking powder
2 eggs, beaten well
1/2 c. melted butter or oil
1/2 c. Fudge Sweet, softened
1/2 c. Fruit Sweet
1 tsp. vanilla
1/2 c. walnuts, chopped

Sift flour and baking powder; set aside. Blend the eggs, butter or oil, Fudge Sweet, Fruit Sweet and vanilla. Add the flour mixture and blend thoroughly. Add walnuts. Pour mixture into greased and floured 8"x8" baking pan. Bake at 350 degrees for about 15 minutes, until cake springs back at a light touch. Doubled recipe will fit into double size cookie pan.