Sunshines Secret Fudge Food

SUNSHINE'S "SECRET" FUDGE

Steps:

• Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly (and you have to stir constantly or it will burn, trust me!). Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow cream, nuts (if desired) & vanilla; beat until blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares. **To make layered fudge (like peanut butter and chocolate, I usually make one batch of each flavor and split it in to two 9X13 pans. Make one flavor first (ex: peanut butter) pour it in to the two pans. Let that layer cool while you make the next batch (I usually put it in the fridge). Make the next batch with the other flavor (ex: choc.) and pour it on top. This way they will not mix in to each other and get all messy. See, it couldn't be easier and everyone is SURE to love it! It's always the go-to holiday recipe for me. I hope you enjoy and have a Merry Christmas!

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

GRANNY SUNSHINE'S FUDGE

Steps:

• Break up German chocolate, combine with chocolate chips and marshmallow fluff in a large bowl, set aside.
• Combine sugar, salt, butter, and milk in a large heavy sauce pan. Heat to boiling stirring constantly. Boil 6 minutes. Use wooden spoon.
• Pour sugar mixture over chocolate mixture, stir vigorously until chocolate is melted and all is smooth and creamy. Add nuts, pour into a buttered shallow pan (12x9x2). Let stand until room temperature, cut into pieces and store in an air tight container.