RICH HERSHEY'S P-NUT BUTTER FUDGE (Submitted by Sharon Fitzwater Buchanun)

Rich Hershey's P-nut Butter Fudge

1. Ingredients: 3 cups sugar
2/3 cup HERSHEY'S Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1cup smooth p-nut butter
1 teaspoon vanilla extract ending

Directions: 1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter, p-nut butter, and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon or mixer until fudge thickens and just begins to lose some of its gloss. Quickly spread into prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 36 pieces or 1-3/4 pounds

MAPLE NUT FUDGE

Semi-sweet chocolate, bittersweet chocolate, maple flavoring and 2 cups of walnuts makes this delicious fudge irresistible.

1/2 stick butter
4 1/2 cups sugar
1/4 teaspoon salt
1 (11oz.) can evaporated milk
1 (12oz.) pkg. semisweet chocolate chips
8oz. bittersweet chocolate, broken into small pieces
1 (7oz.) jar marshmallow creme
1 teaspoon maple flavoring
2 cups chopped walnuts

Combine butter, sugar, salt and evaporated milk in a heavy saucepan. Bring to a boil for 7 minutes. Combine the chocolates, marshmallow creme, flavoring and nuts. Slowly add milk mixture and stir with a wooden spoon. Stir vigorously until candy is stiff, may take several minutes. Pour into a well-buttered 9X13 pan. Cover with plastic wrap or foil and refrigerate for several hours.
Yield: 2 1/2 lbs.

"Families are like fudge - mostly sweet with a few nuts."~anon

PRALINE PECAN FUDGE (Dated Dec.,11th, 2009)

I make this fudge every year at Christmas and share it with my friends and clients. Everybody loves it. It is as rich as Ritchie Rich and easy to make. If you don't want to use the liqueur substitute 1 tsp. Watkins butter pecan extract.

2 sticks butter
3 cups sugar
5 oz. evaporated milk
1 (12oz.) pkg. semisweet chocolate chips
1 Tbsp. pure vanilla extract
1 (7oz.) jar marshmallow cream
1/2 oz. praline liqueur
1 cup chopped roasted pecans

Line a 9X13-inch baking dish with aluminum foil, making sure that the inside of the dish is covered in foil. In a heavy large pot, melt butter over medium-high heat. Stir in sugar and milk. Bring to a rolling boil then reduce heat to a simmer and cook 5 minutes, stirring constantly. Do not allow it to burn, just keep stirring it. Remove from heat, and add remaining ingredients, stirring constantly. It should be creamy and slightly thickened. Pour into foil-lined baking dish and allow to cool. Cut into 1-inch squares.

COOKS NOTE: I keep mine in the refrigerator as we like it cold, but you don't have to refrigerate it.

"Families are like fudge, mostly sweet with a few nuts."-anon