The Candy Shoppe

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Peanut Butter Fudge -Recipe of the Day
Ingredients:	Directions:
4 cups sugar Dash salt 1 1/2 cups milk or half and half 1/4 cup light corn syrup 1/2 cup peanut butter 2 tsp. vanilla	Combine sugar, salt, milk and corn syrup in a saucepan. Cook to soft ball stage, 236 degrees. Cool to lukewarm and add peanut butter and vanilla. Beat until creamy and pour into lightly greased 8-inch square pan. Cut into squares when cool.

Originally from the Los Angeles Times

Cherry Vanilla Fudge -Recipe of the Day
Ingredients:	Directions:
1 1/2 lbs. white almond bark 1 (14-oz) can sweetened condensed milk 1 tsp. vanilla 1 c candied cherries (chopped) 1/2 c nuts, chopped (optional)	Melt almond bark with milk. Add vanilla. Stir in cherries and nuts. Pour into a waxed paper lined pan (8x8). Set until firm. Peel off waxed paper, cut and dust with powdered sugar. Store loosely wrapped, at room temperature.

Fiesta Fudge -Recipe of the Day
Ingredients:	Directions:
2 1/2 cups sugar 3/4 cup margarine 2/3 cup evaporated milk 1/2 teaspoon salt 16 oz jar chunky peanut butter 7 oz jar marshmallow creme 1 teaspoon vanilla	Combine sugar, margarine, evaporated milk and salt in heavy 3-quart pan. Bring to a full rolling boil over medium heat. Stirring constantly, cook five minutes. Remove from heat and stir in peanut butter until melted. Add marshmallow creme and vanilla, beat well. Spread in buttered 9 x 13 pan. Cool and cut into squares.

CRANBERRY FUDGE -Recipe of the Day

Ingredients:

Directions:

1/4 cup Butter (half stick)
2-1/2 cups Sugar
1/3 cup Evaporated Milk (half a small can)
1/3 cup Cranberry Juice Concentrate*
11-12 oz. White Chips (1 package)
7 oz. Marshmallow Creme/ Fluff (1 Jar)
1 cup Craisins (dried cranberries)
1/2 tsp. Orange Extract

Line a 9" x 9" pan with aluminum foil and set aside.
Place white chips, orange extract,
craisins and Marshmallow creme into a 3-quart
saucepan (or Pyrex bowl) and set aside.
Heat milk and cranberry juice at medium
heat until warm then add sugar.
Bring to a rolling boil (Medium-High),
stirring constantly with a wooden spoon.
Continue to boil for 8 full minutes -or-
if using a candy thermometer continue boiling
until the boiling temperature reaches 235 degrees F.
but do not exceed 9 minutes rolling boil total.
Remove from heat and add butter.
Stir until dissolved (but no more than 30 seconds).
Pour hot mixture over white chips,
Orange extract and marshmallow cream without
scraping the sides of the hot saucepan.
Mix until the chips are melted.
Mix thoroughly and pour into prepared pan.
Cool at room temperature.
Chill in refrigerator prior to cutting.
Remove from pan; remove foil, cut into squares.

*NOTE: Cranberry Juice Concentrate can be found in fruit juice isle.
It comes in a 12 oz can that looks like
a soda can and is reconstituted by adding water.
If you can't find it, you can use frozen cranberry juice mix.
Let it thaw and use 1/3 cup.
Use the rest of the concentrate to make cranberry juice to drink with the fudge.