1/4 cup cooked white potatoes
confectioners sugar
1 tsp vanilla
peanut butter

Mash potaoes, add vanilla, and approximately 1 box of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.

Note: Kindly donated by Judi Burch.

Submitted by Julia, who says: “This is one of the best recipes I have tasted. I found it in a school cookbook as a Maple Fudge and added a couple of things myself. It turns out every time and freezes like a dream!”

2 cups packed brown sugar
half of a 10 oz can evaporated milk - not condensed!
1/2 pound butter
2 cups powdered (confectioners’) sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring (if desired)

Butter a 9×13-inch pan and set aside. I have determined lining the pan with foil or paper and buttering that makes cutting and removing much easier. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil 10 minutes while stirring constantly. No longer!
Remove from heat and add icing sugar, vanilla and maple flavoring (if using). Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan.
Refrigerate until set.

Note: This recipe also doubles easily. For really succulent fudge double and still use the one pan. It is thick and decadent, just like it should be. I cut this and freeze it in a can every Christmas without a problem. Just be sure it is really well wrapped. Enjoy!

Makes about 88

1 1/2 cups crushed peppermint candies
1 cup marshmallow creme
4 cups sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt

In a medium saucepan, combine 1 cup crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120°F. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 cup crushed peppermint candies. Pour into a buttered 8 x 11 inch baking pan. Cool completely and cut into 1-inch squares. Store in an airtight container in the refrigerator.

3-1/2 cups granulated sugar
1-1/2 cups (1 12-oz. can) evaporated milk
1/2 cup butter or margarine
2 tablespoons light corn syrup
1 tablespoon white vinegar
2-1/2 cups crunchy peanut butter
1 jar (7 oz.) marshmallow creme

In a 4-quart saucepan, combine sugar, evaporated milk, butter, corn syrup, and vinegar. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil; boil and stir 5 minutes. Remove from heat. Add peanut butter and marshmallow creme; stir until smooth. Spread into ungreased 13×9x2-inch pan; cool completely. Cut into squares. Store in tightly covered container at room temperature.

1 cup granulated sugar
1 cup brown sugar, firmly packed
2 tablespoons butter
1/2 cup evaporated milk
pinch of salt
1 cup marshmallows
1/4 pound peanut butter
1 teaspoon vanilla

Cook sugar, butter, milk and salt to soft ball stage (235° F–240° F on a candy thermometer). Add marshmallows and peanut butter just before removing from heat. Do not stir. Cool to room temperature. Add vanilla. Beat until creamy, thick and holds shape. Pour into well buttered shallow pan. Cool and cut into squares.

Brown Sugar Fudge

1 1/2 cups granulated sugar
1 cup brown sugar
1/3 cup light cream
1/3 cup milk
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup broken pecans

Butter sides of a heavy 2-quart saucepan. In it combine sugars, cream, milk, and butter. Heat over medium heat, stirring constantly, till sugars dissolve and mixture comes to boiling. Then cook to soft-ball stage (238 F on your candy thermometer), stirring only if necessary. Immediately remove from heat and cool to lukewarm (110 F) without stirring. Add vanilla. Beat vigorously till fudge becomes very thick and starts to lose its gloss. Quickly stir in nuts and spread in buttered shallow pan or small platter. Score in squares while warm; cut when firm.

Makes about 25

12 ounces Toblerone chocolate, chopped
6 tablespoons 35% cream
2 tablespoons half-salt butter, softened
2/3 to 1 cup toasted hazelnuts, chopped very fine

In the top of a double boiler over hot (not boiling) water, melt chocolate with cream and butter. Stir until smooth. Pour into a bowl and refrigerate until mixture is firm but malleable. Place the hazelnuts in a small bowl; set aside. Roll chocolate mixture into 1-inch balls, then roll in hazelnuts to coat. Place truffle in paper candy cup. Repeat until all truffles are made. Store in an airtight container in the refrigerator for up to 7 days. Remove from refrigerator 20 minutes before serving.

Note: Translated from the French from “Le Guide Cuisine” magazine.

These should be made ahead of time as the fudge filling mellows after a few days.

Makes about 10

2-1/4 cups sugar
1 cup light corn syrup
3/4 cup hot water
1/2 pound marshmallow creme
1/2 cup solid vegetable shortening, melted
1/4 cup powdered sugar
2 cups candied fruit (cherries and pineapple)
1 cup chopped nuts
dipping chocolate, melted

In a heavy saucepan, stir together sugar, corn syrup, and water. Heat, stirring constently, until the mixture reaches 265 F using a candy thermometer. Add marshmallow creme and beat until almost firm. Add melted shortening, powdered sugar, candied fruit, and nuts. Mix well. Divide mixture into 10 equal sized pieces. With your hands, mold each piece into an egg shape. Dip eggs in melted dipping chocolate. Allow to harden on cooling racks or waxed paper.

Yes, this is the original Fantasy Fudge recipe from the back of the Kraft Marshmallow Creme jar. We’ll never know why they changed the recipe on us, but we’ve preserved the recipe for you right here.

Makes about 117

3 cups sugar
3/4 cup margarine
2/3 cup evaporated milk
1 12-oz. (340 g) package semi-sweet chocolate chips
1 7-oz. (198 g) jar Kraft Marshmallow creme
1 cup chopped nuts
1 tablespoon vanilla

Traditional method:
Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling bail, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, nuts & vanilla beat till blended. Pour into greased 13 x 9-inch baking pan. Let cool and cut into 1-inch squares.

Microwave method:
Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5-1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 x 9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds.

Note: Can be made in a smaller pan for thicker squares (yield will be reduced).

1 cup unsalted butter
1-1/3 cup sugar
1 tablespoon corn syrup, light
3 tablespoons water
1 lb bittersweet chocolate
1 lb pecans — ground

Melt butter and sugar, add corn syrup and water. Boil over high heat till candy thermometer reads 300 F. Pour on to greased cookie sheet. Break in to pieces and dip in melted chocolate. Cover with ground pecans.

Note: Kindly donated by San Francisco pastry chef Greg Léon. Yield depends on how large you break the pieces.