3 c. sugar
1 c. sour cream
1/3 c. corn syrup, white
2 tbsp. butter
1/4 tsp. salt
2 tsp. vanilla
2 c. pecans, chopped

Preparation :
In large pan combine sugar, sour cream, corn syrup, butter and
salt. Stir mixture constantly over high heat until sugar dissolves
and mixture begins to boil. Cover pan, turn heat to medium low and
cook for 5 minutes. Uncover and boil on medium high, without
stirring, to soft ball stage, 235 degrees on candy thermometer.
Remove from heat and let stand until lukewarm. Add vanilla and beat
until mixture begins to lose gloss. Stir in pecans. Drop by
spoonfuls onto wax paper or pour into buttered pan. Makes 2 pounds
plus.

3 c. sugar
3/4 c. milk
3/4 c. heavy cream
1/4 c. light corn syrup
2 tbsp. butter
2 tsp. vanilla
1/2 c. nuts, coarsely chopped

Preparation :
Butter 8 x 8 x 2 inch pan. In a heavy sauce pan (3 quarts), stir
sugar, milk, cream, corn syrup and butter. Cook over medium heat,
stirring occasionally, when mixture comes to a boil. Cook until
temperature reaches 238 degrees on a candy thermometer or until a
small amount of mixture dropped into a cup of VERY cold water forms
a soft ball that flattens on removal from water. Do NOT stir.
Cool to lukewarm (110 degrees). Add vanilla. Beat until fudge
begins to thicken and lose its gloss. Stir in nuts. Quickly pour
into greased pan. When completely cooled, cut into squares. Makes
1 3/4 pounds.

3 (6-ounce) packages premium white chocolate chips (18-ounces)
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1/2 cup chopped green candied cherries
1/2 cup chopped red candied cherries

Over low heat, melt chocolate with Eagle Brand, vanilla and salt. Remove from heat; stir in cherries. Spread into foil-lined 8 or 9-inch square pan.
Chill 2 hours or until firm.
Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.

3 ounces whipping cream
1 1/2 cups granulated sugar
1/4 cup corn syrup
2 tablespoons butter plus butter for greasing kettle
1/2 teaspoon salt
1/4 cup plus 1 tablespoon Marshmallow Crème
1 ounce blanched almonds, coarsely chopped
1 1/2 teaspoons pure almond extract
1 or 2 ounces red and/or green candied cherries, quartered and pressed with a paper towel to remove any syrup (optional)

Recipe Directions
Grease kettle sides with butter. Bring whipping cream to a boil over medium to high heat; set off heat. Add sugar and stir to melt. Stir in corn syrup, 2 tablespoons butter and salt.

With candy thermometer in the kettle, bring batch to a boil on medium heat and cook to 220 degrees F, stirring just enough to keep from sticking. With a pastry brush dipped in a generous amount of cold water, wash around and above cook line. Repeat a second time.

Continue the easy stir and cook to 238 degrees F. (Watch the thermometer reading closely after washing down cook line. The batch will reach 238 degrees F final cook very quickly.)

Remove from heat immediately and set on wire rack to cool undisturbed for at least 5 minutes. With a rubber spatula or large serving spoon, stir in remaining ingredients.

Continue to stir 5 to 10 minutes, working kettle sides and bottom. Gloss will begin to dull and the fudge will have a thickening appearance, as if trying to hold a shape. Without delay, scoop into loaf pan for a thickness of about 1 1/4 inches.

As soon as the batch sets, remove from pan and place on wire cooling rack. When cold, store in plastic bag to mellow overnight for better cutting.

1/2 cup dried cherries
2 tablespoons 10X (confectioners’) sugar
1/2 teaspoon cherry extract
8 drops red food coloring
1 cup half-and-half
4 cups sugar
1/2 teaspoon salt
1 jar (71/2 ounces) marshmallow cream
12 ounces chopped white chocolate OR: premium white chocolate baking chips
1/4 cup blanched sliced almonds, toasted and chopped
1/2 teaspoon almond extract

Recipe Directions
1. Line 13 x 9 x 2-inch baking pan with foil. Coat with cooking spray.

2. Finely chop cherries and sugar in food processor. Combine cherries, extract and food coloring in bowl.

3. Bring to boiling half-and-half, sugar and salt in large saucepan, 5 minutes, stirring with flat wooden spatula and scraping bottom of pan. Remove from heat. Stir in marshmallow cream. Boil 2 minutes, scraping bottom of pan. Remove from heat. Stir in chocolate until smooth. Pour half of mixture into bowl with cherries; stir.

4. Stir almonds and almond extract into remaining half of cream mixture. Working quickly alternately spoon cherry and almond mixtures into prepared pan, drizzling in decorative pattern and layering. Swirl with knife. Cool on wire rack to room temperature. Cover and refrigerate.

5. Remove foil with fudge from dish. Peel off foil. Cut into squares, 12 on long side, 8 across short side. Or cut into hearts, using 11/4-inch heart cutter coated with cooking spray.