Diabetic Easter Fudge

1 (1 ounce) square unsweetened chocolate
1/4 cup evaporated milk
1/2 teaspoon vanilla extract
1 teaspoon artificial liquid sweetener
1 box vanilla or chocolate artificially sweetened
    pudding powder
8 teaspoons pudding powder or finely chopped nuts

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook for 2 or 3 minutes, then add vanilla extract and sweetener. Spread on a small foil pie pan or plate. Chill.

Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in pudding powder or chopped nuts.

Diamond? White Fudge

2 cups granulated sugar
1/2 cup dairy sour cream
1/3 cup white corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons vanilla, rum or brandy flavoring
1/4 cup quartered candied cherries
1 cup coarsely chopped Diamond? Walnuts

Combine first five ingredients in saucepan; bring to a boil slowly, stirring until sugar dissolves. Boil, without stirring, over medium heat, to 236 degrees F on candy thermometer, or until a little mixture dropped in cold water forms a soft ball. Remove from heat and let stand 15 minutes; do not stir.

Add flavoring; beat until mixture starts to lose its gloss (about 8 minutes). Stir in the candied cherries and walnuts, and quickly pour into a greased shallow pan. Cool completely and cut into squares.

Makes about 1 1/2 pounds.

Diamond Fudge

1 (6 ounce) package semisweet chocolate chips
1 cup creamy peanut butter
1/2 cup butter or margarine
1 cup sifted confectioners? sugar

Cook first 3 ingredients in saucepan over low heat, stirring constantly, just until mixture melts and is smooth.

Remove from heat. Add confectioners’ sugar, stirring until smooth. Spoon into a buttered 8-inch square pan; chill until firm.

Let stand about 10 minutes at room temperature before cutting into squares. Store in refrigerator.

Makes 1 1/2 pounds.

Easy Peanut Butter Fudge

Use the brands specified in this recipe for the best results.

1 package Reese’s peanut butter morsels
1 can Pillsbury vanilla frosting (Pillsbury works best)

Microwave the peanut butter morsels for about 30 seconds in a microwave-proof bowl. Stir. Microwave again for about 15 seconds. Stir. Immediately stir in frosting. You can use this mixture through a cookie press or just drop by teaspoonsful on a sheet of wax paper. This is a soft fudge, but very good!

Dark Chocolate Honey Fudge

2 (12 ounce) packages (4 cups) semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/3 cup SUE BEE HONEY
1/2 cup chopped walnuts
1 teaspoon vanilla extract

Butter or spray a 9-inch square baking dish.

Melt chocolate chips, milk and honey over medium heat in a 2-quart saucepan, stirring constantly, just until chips are melted. Do not overcook or chocolate will scorch. Remove from heat and stir in nuts and vanilla extract. Cool.

Cut into 2-inch pieces. Store in an airtight container.

Key Lime Fudge

3 cups white baking pieces
1 (14 ounce) can sweetened condensed milk
2 teaspoons finely shredded lime peel
2 tablespoons bottled key lime juice or regular lime juice
1 cup chopped macadamia nuts, toasted, if desired

Line an 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.

In a large heavy saucepan cook and stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in nuts.

Spread mixture evenly in prepared pan. Cover and chill about 2 hours or until set.

Lift fudge from pan using edges of foil. Peel off foil; cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Makes 2 1/2 pounds.

Jelly Bean Fudge

This colorful fudge is quick and easy to make and is perfect for little ones to help prepare because of the simple no-fail directions and ingredients. The bright colors of the jelly beans in the bright white fudge makes for a pretty presentation, but other flavors and varieties of frosting or colored chocolate can be used for pastel colored fudge.

2 cups white chocolate chips
1 (16 ounce) container vanilla frosting
2 cups assorted jelly beans

Line a 9-inch square pan with foil and grease lightly.

Melt the chips according to the package directions, or in a medium heavy saucepan over very low heat, stirring constantly until the chocolate is melted and smooth. Add the frosting and stir until the mixture is smooth. Remove from the heat and let cool slightly. (Fudge mixture should still be easily stirred, but should not be hot enough to melt the jelly beans.) Add the jelly beans and stir well to incorporate evenly. Spread the fudge mixture into the prepared pan and cool to room temperature. Cover tightly and refrigerate for at least 2 hours.

Remove the foil and fudge from the pan and place on a cutting surface. Carefully remove the foil and cut the fudge into small pieces.

Makes 3 dozen pieces.