Penuche Fudge a la Martha Stewart

Vegetable oil cooking spray
1 can (5 ounces) evaporated milk
1 1/2 cups packed light-brown sugar
5 ounces (1 1/4 sticks) unsalted butter
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 teaspoon pure vanilla extract
3 ounces toasted walnuts, chopped (1 cup)

1. Coat a 5-by-10-inch loaf pan with cooking spray. Line with plastic wrap leaving a 2-inch overhang on 2 sides.

2. Bring evaporated milk, brown sugar, butter, and salt to a boil in a medium saucepan, stirring constantly. Reduce heat to medium-low, and simmer, stirring frequently, until mixture registers 236 degrees on a candy thermometer, about 25 minutes.

3. Transfer to a mixer bowl, and beat in confectioners' sugar on low speed. Scrape down sides of bowl as needed. Increase speed to medium, and beat until mixture is thickened and smooth, 2 to 4 minutes. Reduce speed to low, and add vanilla and walnuts.

4. Spread mixture in pan, smoothing top. Refrigerate, uncovered, until firm, about 25 minutes. Unmold fudge using plastic overhang, and discard plastic. Cut into 18 pieces.

Penuche Fudge

1 1/2 cup white sugar
1 cup packed brown sugar
1/3 cup light cream
1/3 cup milk
2 T butter
1 tsp vanilla
1/2 cup walnut pieces

Butter a 9" square pan. Butter sides of a heavy 2 qt. saucepan. Combine sugars, cream, milk and butter in saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and the mixture boils. Cook to soft ball stage (238 degrees), stirring only if necessary. Remove from heat and cool to lukewarm (110 degrees). Add vanilla and beat vigorously until very thick and mixture starts to lose its gloss. Stir in walnuts and spread into pan. Score while warm, cut when firm.

Donnie's 4-Minute Fudge

2 cups granulated sugar
2 T cornstarch
1/2 cup milk
2 T cocoa (or 2 squares of unsweetened chocolate)
3 T butter
a pinch of salt
1 tsp vanilla extract

Heat all ingredients except vanilla until boiling, stirring constantly. Boil for 4 minutes, add vanilla. Set pot in pan of cold water and beat for 1 minute. Pour in small ungreased pan and let cool.

White Chocolate Truffles

8 oz. white chocolate, broken into small pieces
1/4 cup butter
1/2 cup sifted confectioner's sugar
1 egg yolk
2 T creme de cacao liqueur
1 cup chopped toasted almonds

Melt chocolate and butter in top of double boiler over low heat, stirring constantly. Remove from heat. Add sugar, egg yolk and liqueur and beat with electric mixer until smooth. Pour into shallow glass casserole, cover and refrigerate for 1 hour. Shape mixture into 1" balls, roll in chopped almonds. Cover and refrigerate for 8 hours.

Fantasy Fudge

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. pkg chocolate chips
1 7-oz. jar marshmallow fluff
1 cup chopped walnuts
1 tsp vanilla extract
1/2 tsp salt

Stir together margarine, sugar and milk in a heavy large saucepan; bring to a full boil. Boil 5 minutes over medium heat, stirring constantly. Remove from heat, add chips and stir until melted. Add remaining ingredients and mix well. Spread in a 13x9 pan which you have lined with foil and let cool. Makes 2-3 lbs.

Dark Chocolate Fudge - Foolproof!

3 cups semi-sweet chocolate chips
1 can sweetened condensed milk
dash of salt
1 cup chopped walnuts
1 1/2 tsp vanilla extract

Line 8 or 9" square pan with foil. Melt chips in large heavy saucepan with condensed milk and salt. Remove from heat, stir in nuts and vanilla. Spread in pan. Refrigerate for 2 hours- remove from pan and put on cutting board. Peel off foil and cut into cubes. Makes 2 lbs.

Do not double recipe!