FANTASY FUDGE

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract
1 cup chopped walnuts - optional

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.  Stir in chocolate chips, marshmallow cream, vanilla, then walnuts.  Pour into a greased 13" X 9" X 2" pan.  Cool to room temperature before slicing.
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MEXICAN PRALINES
(my original recipe)

2 cups light brown sugar, packed
1 cup butter, softened
1/4 cup half & half -or- whole milk
2 and 1/2 cups powdered sugar
2 tsp. pure vanilla extract
1 and 1/2 cups pecans, chopped

Line cookie sheets with wax paper or parchment paper. Spray lightly with Pam cooking spray.
In large saucepan, bring brown sugar, butter and Half & Half [or milk] to boil. Cook at low boil, and stir for 1 minute. Remove from heat.
Whisk in powdered sugar and vanilla until smooth. Stir in pecans. Drop by tablespoonfuls onto greased paper.  Let cool.  Makes about 30.
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MOMMA'S PEANUT PATTIES

2 cups raw peanuts
2 cups sugar
4 Tbsps. corn syrup
2/3 cup evaporated milk
1/2 stick butter
1 tsp. vanilla
2 drops red food coloring

Cook peanuts, sugar, syrup and milk to the hard-ball stage (250 to 260 degrees F with candy thermometer) -- about 15 to 20 minutes after mixture begins to boil, stirring constantly. Remove from heat and add butter, vanilla, food coloring; blend well. Pour into buttered muffin pans and allow to cool -- or drop on buttered surface as you would pralines.
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TIGER BUTTER

1 package (12 ounces) white chocolate chips
1 package (12 ounces) semi-sweet chocolate chips
2 cup peanut butter

Spray cookie sheet with non-stick cooking spray. Melt white chocolate chips in the microwave, according to package directions. Stir in peanut butter, until mixture is smooth. Pour onto cookie sheet, and smooth with a spatula. fills the bottom.
Melt semi-sweet chocolate chips in microwave according to package directions. Pour on top of white chip mixture in cookie sheet. Smooth over white chip mixture, to roughly cover it. Swirl with knife.  Place in refrigerator until hard, about 4 hours. Break into pieces.
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PEANUT BUTTER FUDGE

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk   
12 oz. bag peanut butter chips
7 oz. jar marshmallow cream
1 tsp. vanilla extract

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.  Stir in peanut butter chips, marshmallow cream, and vanilla.  Pour into a greased 13" X 9" X 2" pan.  Cool to room temperature before slicing.
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MOMMA'S PEANUT BRITTLE

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon salt
3 cups raw shelled peanuts, skins on
2 Tbsp. butter
1 teaspoon vanilla extract
2 teaspoons baking soda

Heat sugar, syrup, water and salt to a rolling boil in a heavy iron skillet. Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage (293 deg. F).
Add butter and vanilla, then baking soda. Beat rapidly and pour onto a lightly greased baking sheet, spreading to 1/4-inch thickness. When cool, break into pieces. Store in an airtight container.  Makes about 2 pounds.
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MOCHA FUDGE

3 cups granulated sugar
3/4 cup unsalted real butter
2/3 cup evaporated milk
12 oz. bag semi-sweet chocolate chips
1/4 cup instant coffee granules
7 oz. jar marshmallow cream
1 tsp. vanilla extract

In a 2-quart saucepan, bring sugar, butter, and milk to a rolling boil (240 degrees) for 5 minutes, stirring constantly; remove from heat.  Stir in chocolate chips, coffee granules, marshmallow cream, and vanilla.  Pour into a greased 13" X 9" X 2" pan.  Cool to room temperature before slicing.
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DIABETIC RECIPE: COCONUT PECAN BON BONS

4 egg whites
1/4 teaspoon salt
1 teaspoon brandy flavoring   
1 cup Splenda
1/2 cup finely chopped pecans
2 cups shredded unsweetened coconut

Preheat oven to 325 degrees. In a mixing bowl, beat egg whites, salt and flavoring until frothy. Keep beating and slowly add Splenda. Beat until stiff peaks form. Fold in pecans and coconut. Line a cookie sheet with parchment paper. Drop batter by small rounded tablespoons, about 1/2-1 inch apart on paper, and bake 20 minutes, or until golden brown. Turn off oven, open door slightly, and let Bon Bons sit in oven until cool.
Chocolate Fudge:
16 oz. cream cheese, softened
2 (1 oz) squares unsweetened chocolate, melted and cooled
1/2 cup Splenda
1 teaspoon rum extract
1/2 cup chopped pecans

In a small mixing bowl, beat cream cheese, chocolate, Splenda and rum extract until smooth. Stir in pecans and pour into a parchment lined 9 X 13 pan. Refrigerate 1 hour or until fudge begins to thicken.
Garnish:
1/2 cup unsweetened cacao powder
24 pecan halves

Assembly of Bon Bons: Place cooled coconut Bon Bons in one layer on top of chocolate fudge, leaving enough space between so not touching. Press each bon bon into the fundge to ensure each is covered with a thin layer of chocolate. Refrigerate overnight then cut into squares with each coconut Bon Bon covered with chocolate fudge. Dip each square into unsweetened cacao powder and press 1/2 of a pecan nut on top.
Number of Servings: 24
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