The Candy Shoppe

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Easy Fantasy Fudge -Jessica/Recipe of the Day
Ingredients:	Directions:
3/4 c. butter 1-5 oz. can evaporated milk 3 c. sugar 12 oz. package chocolate chips 1-7 oz. jar marshmallow creme 1 c. chopped nuts 1 t. vanilla	Lightly grease a 13x9" or a 9" square pan. Mix butter, sugar and milk in a 2 1/2-3 quart saucepan. Bring to a boil on medium heat,stirring constantly. Continue boiling for 5 minutes, stirring constantly. Remove from heat. Stir in chocolate chips untilmelted. Add remaining ingredients and mix. Pour into pan and cool to room temperature Move it to the refrigerator to finish cooling.

I make this at Christmas time and give it to my neighbors on a holiday plate with other goodies... Jessica

The Best Peanut Butter Fudge -Cindy/Recipe of the Day

Ingredients:

Directions:

3 cups sugar
1 cup evaporated milk
6 tablespoons butter
1, 10 oz. pkg. peanut butter flavored pieces
(Reese's works great)
1, 7 oz jar marshmallow cream
1-1/2 cups chopped peanuts or walnuts.
(I use walnuts)
1/4 cup crunchy peanut butter
1 tesp. vanilla

Line a 13X9X2 - inch baking pan with foil,
extend foil over the edges of pan.
Butter the foil, set pan aside.
Butter the edges of a heavy 3 qt. saucepan.
Combine sugar, milk, and butter in saucepan.
Cook over medium high heat to boiling,
stirring constantly with a wooden spoon, to dissolve sugar.
Attach a candy thermometer to the side of the pan.
Cook candy over medium heat, stirring frequently till thermometer registers 236
(soft-ball stage)... about 5 to 7 minutes.
Remove saucepan from heat
Remove candy thermometer.
Stir in peanut butter-flavored pieces,
marshmallow cream, nuts, peanut butter and vanilla.
Stir until blended and pieces are melted.
Pour into prepared pan.
Cool to room temperature.
Chill several hours or till firm.
When firm, lift candy out of
the pan and cut into squares.
Refigerate in tightly covered container.
Makes about 3 lbs./96 pieces.

I made this recipe for the first time last Christmas, and have everyone wanting more this year. Its one of the easiest recipes of fudge I have ever made. I hope you enjoy it, as much as we do. -Cindy

This is a recipe from a country cookbook. It was the recipe of Bryan White,the Country singer's, grandmother.

Muddy Buddies -shared by Linda :ROD Exchange

Ingredients:

Directions:

9 cups Chex cereal (any variety)
1 cup Hershey's Semi-Sweet chocolate Chips
1/2 cup Reece's Creamy Peanut Butter
1/4 cup (1/2 stick) butter or margarine
1 tsp. vanilla extract
1 1/2 cups powdered sugar

Place cereal in lg. bowl
Place choc. chips, peanut butter
and butter in med. microwave safe bowl.
Microwave on High 1 1/2 min. or
until smooth when stirred.
Stir in vanilla.
Pour choc. mixture over cereal,
stirring until all pieces are evenly coated.
Pour mixture into lg. plastic bag with powdered sugar,
shake until all pcs. are coated.
Spread on waxed paper to cool.
Store in airtight container in fridge.
About 9 cups.

Sweet Marshmallow Kisses -Connie:ROD Exchange

Ingredients:

Directions:

Cookie sheet
Ribbon
Large plastic funnels,
(that have been buttered)
Plastic wrap - cellophane
1 (16 oz) pkg. miniature marshmallows
1 cup butter or margarine
12 cups crispy rice cereal

Melt the butter over low heat
in a large pot.
Add the marshmallow and stir until melted.
Remove from the heat and
stir in the rice cereal.
Stir until well coated.
Let cool slightly (until you can handle it.)
Butter your fingers and press
the mixture into a buttered plastic funnel
and then place on a cookie sheet.
When cooled, unmold and wrap in plastic wrap.
Make a small tag using a toothpick
with a message taped on it.
Stick the pick into the top.
Use the ribbon to wrap around the neck.