3 cups sugar
1 1/2 sticks butter or margarine
2/3 cup cream
7 oz. marshmallow creme
1 pkg. (12 oz.) vanilla chips
3 tsp. orange flavoring
12 drops yellow food color
9 drops red food color

Mix sugar, cream and butter into heavy pan and boil until it reaches the soft ball stage on candy thermometer, about 5 minutes. Add marshmallow creme and chips. Mix well. Remove 1 cup of mixture and set aside. Add orange flavoring and food colors to mixture in pot. Stir well and pour into greased 11 x 13 or 9 inch dish. Stir in white mixture and pour on top, then swirl with knife. Chill to cool.

2-1/2 cups sugar
3/4 cup sour cream
1/2 cup butter
1 tablespoon instant coffee granules dissolved in 2 tablespoons hot water
1 package (12 ounces) white chocolate chips
1 jar (7 ounces) marshmallow creme
1 tablespoon grated orange peel
Orange peel strips for garnish

1. Line 13×9-inch pan with foil, leaving 1-inch overhang on sides. Lightly butter foil.

2. Lightly butter large microwavable bowl. Combine sugar, sour cream, butter and coffee mixture in prepared bowl. Microwave at HIGH 5 to 6 minutes or until boiling, stirring after 2-1/2 and 5 minutes.

3. After sugar mixture comes to a full rolling boil, microwave at HIGH 5 to 6 minutes more until mixture reaches soft-ball stage (234°F) on instant-read or candy thermometer, stirring after 3 minutes. (Do not microwave mixture with thermometer.)

4. Add vanilla chips, marshmallow creme and grated orange peel; stir until smooth. Pour into prepared pan; smooth evenly into corners. Score into 70 squares by cutting 7 sections lengthwise and 10 sections crosswise halfway through fudge with sharp knife while fudge is still warm.

5. Let stand until firm. Remove from pan by lifting fudge and foil using foil handles. Place on cutting board; cut along score lines into squares. Remove foil. Garnish, if desired. Store in airtight container at room temperature.

1 c. milk
3 c. sugar
3 Tbsp. light corn syrup
1/2 c. pumpkin
dash of salt
1/2 tsp. cinnamon
1/2 tsp. allspice
4 Tbsp. margarine
1 tsp. vanilla

In saucepan combine milk, sugar, syrup, pumpkin and salt. Cook over medium heat and when mixture begins to bubble, reduce heat to simmer and cook to soft ball stage. Remove from heat and beat in cinnamon, allspice, margarine and vanilla. Allow to cool. Then beat until thick and the mixture loses its gloss. Spoon into buttered dish. When firm, cut into squares.

3 (6-ounce) packages white chocolate baking squares
1 (14-oz) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
1/8 teaspoon salt
3 cups (about 20 cookies) coarsely crushed chocolate creme-filled sandwich cookies

In heavy saucepan, over low heat, melt white chocolate squares, EAGLE BRAND and salt. Remove from heat; stir in crushed cookies. Spread evenly into waxed paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store tightly covered at room temperature or in refrigerator.

2 cups (12-ounces) milk chocolate chips
1 cup (6-ounces) semi-sweet chocolate chips
1 (14-ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 teaspoon peppermint extract
1/4 cup crushed hard peppermint candy

In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND and salt. Remove from heat; stir in peppermint extract. Spread evenly into wax paper-lined 8- or 9-inch square pan. Sprinkle with peppermint candy.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store covered in refrigerator.

1 1/2 pounds white confectioners’ coating*
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1/8 teaspoons salt
1-1/2 teaspoons white vinegar
1 cup chopped walnuts
1 teaspoon rum flavoring

In large saucepan, over low heat, melt coating with Eagle Brand? and salt. Remove from heat; stir in remaining ingredients.
Spread evenly into waxed paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Store tightly covered at room temperature.
*White confectioners’ coating can be purchased in candy specialty stores.

2 cups granulated sugar
3/4 cup milk
6 tablespoons peanut butter
1 cup butterscotch or chocolate morsels
24 finely crushed soda crackers

Recipe Directions
Boil sugar and milk about three minutes. Remove from heat and add peanut butter and morsels. Add cracker crumbs. Pour into a buttered 9-inch square baking dish. Cool and cut into squares

4 cups granulated sugar
1 (14 ounce) can crushed pineapple, well drained
1 cup heavy cream
2 tablespoons butter
1 cup chopped macadamia nuts

Recipe Directions
Butter an 8-inch square pan.

Mix sugar, pineapple and cream. Stir over low heat to dissolve sugar. Bring to a boil; cook over medium heat, stirring and washing down crystals from pan sides until candy thermometer reaches 238 degrees F or until mixture forms a soft ball in cold water.

Remove from heat; cool to lukewarm. Add butter, then beat until mixture loses its gloss. Quickly stir in nuts. Spread into prepared pan; cool and cut in 1 1/2-inch squares.

4 cups granulated sugar
2 cups half-and-half
2/3 cup amaretto

Recipe Directions
Stir over moderate heat until sugar dissolves. Bring to a boil and cook without stirring until 238 degrees F is reached on a candy thermometer. Remove from heat and let stand until 140 degrees F is reached. Beat with spoon until it begins to thicken slightly.

Pour into a buttered pan and let set.

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Crème
2 teaspoons vanilla extract
2/3 cup Bailey’s Irish Cream
2 cups chopped nuts

Recipe Directions
Follow directions EXACTLY.

Set chocolate chips, Marshmallow Crème, vanilla extract, Bailey’s and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.