Penuche Fudge (from the Betty Crocker Cookbook) 1 cup packed dark brown sugar 1 cup granulated white sugar 2/3 cup whole milk 2 tbsp. dark corn syrup 1/4 tsp. salt 2 tbsp. butter 1 tsp. vanilla 1/2 - 3/4 cup coarsely chopped walnuts, if desired Line a large loaf pan with heavy foil long enough to hang over the edges a bit, and butter it lightly. Cook sugars, milk, corn syrup, and salt in a heavy 2 qt. saucepan over medium heat, stirring constantly, until the sugar is dissolved. Cook, stirring occasionally, to 234 degrees on a candy thermometer (or to "soft ball" stage). Remove from heat. Add the butter. Cool to 120 degrees without stirring. Add vanilla. Beat vigorously and continuously by hand (wooden spoon is best, but a silicone spatula works okay) for 5 to 10 minutes, until the candy is thick and no longer glossy. Quickly stir in the nuts. Spread in the buttered loaf pan. Cool completely, remove from the pan using the foil to lift with, and cut into 1" squares. Store in an airtight container. My husband makes this every year. One of his tips is: DON'T DOUBLE THE RECIPE - unless you want to make caramels instead of fudge. You can use light brown sugar and light corn syrup if you prefer - we like the darker molasses flavor from the dark brown sugar. Laurel

And this one is very quick and easy. FORT WORTH PEANUT BUTTER FUDGE 2 sticks butter (real butter) 2 cups chocolate chips 1 16-oz jar crunchy or extra crunchy peanut butter (I use JIF) 1 lb. box powdered sugar Put butter and chocolate chips in a large glass bowl and place in microwave. Microwave on high for 1 minute; then stir mixture well. If chips are not totally melted return to microwave and run on high for another 30 seconds. Remove and stir well. Put the peanut butter in the chocolate mix and stir well. Add box of powdered sugar and mix thoroughly. It gets tougher to stir once you have added powdered sugar so need some muscle. When thoroughly mixed, spray a 9 x 13 pan with Pam (or equivalent) or you can butter the pan well. Put fudge in the pan and spread out evenly. Place in refrigerator overnight. When ready to cut fudge into squares, remove from refrigerator for 30 minutes or so before cutting. This is so easy and so very good. It is quick and easy for the busy holidays.

It's good! Extremely sweet...a little goes a long way. Obviously I had some problems and I don't know if I know why. I'm not sure why my melted sugar solidified so quickly. Well, because that's what melted sugar does. I just don't know why the recipe seemed to think it would be pourable. I had to remelt it. Would overcooked sugar make the stuff unbeatable? I may have cooled it too long, too. I used a thermometer but the pot I cooked in is very wide so maybe it just went too fast. But, it bounced back and anything that can go through all my errors and still be recognizable gets 5 stars from me! And if I don't get around to caramel-coating it, it's still good eatin'. Burnt Sugar Fudge 6 c. sugar 2 c. half and half or light cream 1/4 tsp. baking soda 1/2 c. butter 1 tsp vanilla 2 c. chopped pecans Put 2 c. sugar in heavy skillet; melt over low heat until sugar liquefies and turns a light golden brown (don't scorch). Combine 4 c. sugar with half and half in 3-qt. heavy saucepan. Bring to boil stirring constantly. Then slowly pour the melted sugar into saucepan mixture. Cook, stirring constantly, to softball (238). Remove from heat and vigorously stir in baking soda. Mixture will foam. Add butter without stirring. Let stand until lukewarm (110). Add vanilla and beat until mixture loses its gloss. Stir in nuts, beat until mixture thickens. Pour into buttered 13x9x2" pan. (from Homemade Candy, Farm Journal, Ed. Nell B. Nichols, 1970.)

I do not make fudge, but I do make truffles, which are very similar: Chocolate Truffles 8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces 3/4 cup (180 ml) heavy whipping cream 2 tablespoons (28 grams) unsalted butter 2tablespoons alcohol (Cognac, brandy, Grand Marnier, kirsch, rum, bourbon, or Kahlua to name a few) (optional) Different Coatings for Truffles: Dutch-Processed Cocoa Powder Confectioners Sugar (Icing or Powdered) Toasted and Chopped Nuts (pecans, walnuts, almonds, hazelnuts) Toasted Coconut Shaved Chocolate For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur. Cover and place in the refrigerator until the truffle mixture is firm (this will take several hours or overnight). Place your coatings for the truffles on a plate. Remove the truffle mixture from the refrigerator. With your hands, or else a melon baller or small spoon form the chocolate into round or mis-shaped bite-sized balls. Immediately roll the truffle in the coating and place on a parchment lined baking sheet or tray. Cover and place in the refrigerator until firm. Truffles can be refrigerated for a couple of weeks or else frozen for a couple of months. Bring to room temperature before serving. Once the truffles are formed they are then rolled in cocoa powder to simulate the 'dirt' that the real truffles grow in. While cocoa powder is the traditional coating, truffles can also be coated in confectioners (powdered or icing) sugar, toasted and chopped nuts, tempered chocolate, shredded coconut, or even shaved chocolate. Makes 30 small truffles. For example, if you want a hazelnut flavored truffle it is a good idea to add Frangelico to the chocolate and cream mixture and then coat them in chopped hazelnuts.