Layered Fudge Bars

1 cup (225 ml) shortening (I use half butter flavored Crisco and half real unsalted butter)
2 cups (475 ml) brown sugar
2 eggs (I use Jumbo eggs, large or x-large are fine)
3 tsp (15 ml) vanilla
1-1/2 cups (350 ml) flour
1 tsp (5 ml) baking soda
1-1/2 tsp (7 ml) salt
4 cups (950 ml) quick cooking oats
2 cups (475 ml) chopped nuts
2 tbsp (30 ml) butter
12 ounces chocolate chips
1 can (14 ounces) sweetened condensed milk
Instructions:Cream the shortening (and butter if you use it) until fluffy; add sugar and beat thoroughly.
Add eggs and 1 tsp (5 ml) vanilla; beat well.
Sift flour, baking soda, and 1 tsp (5 ml) of salt; add to mixture and mix well.
Mix in 1 cup (225 ml) of the nuts, and then set aside one cup of this dough.
Press remaining dough into greased 9inch x 13 inch pan.
In saucepan, melt butter and chips, then add 1/2 tsp (2 ml) salt and the milk; stir, but do not cook.
Add remaining 1 cup (225 ml) of nuts and 2 tsp (10 ml) vanilla to the chocolate mixture.
Spread this mixture over the dough in the pan.
Crumble the 1 cup (225 ml) of reserved dough over the chocolate and bake at 350 degrees (175 C.) for 25 minutes or until golden brown.
Cool before cutting.. if you can wait!

Comments
This is especially delicious gently warmed in the mircowave and then put a scoop of vanilla ice cream over it!

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Peanut Butter Fudge

2 cups (475 ml) of white sugar
1 cup (225 ml) of milk
2 tbsp (30 ml) of butter
1/2 cup (125 ml) of peanut butter
Instructions:Boil sugar, milk, and butter to a soft ball stage.
Remove from heat, and add peanut butter.
Beat with electric mixer.
Pour into butter pan, and cool in fridge.

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Marshmallow Fudge

2 cups (475 ml) miniature marshmallows
2/3 cup (150 ml) canned milk or cream
1/4 cup (60 ml) butter
1-1/2 cups (350 ml) sugar
1/4 tsp (1 ml) salt
6 oz (168 grm) chocolate chips
6 oz (168 grm) butterscotch chips
1 tsp (5 ml) vanilla
1 cup (225 ml) chopped nuts(optional)

Instructions:In a heavey 3 to 4 quarts (3775 ml) saucepan melt marshmallows, butter, sugar, canned milk and salt bring to boil stirring constantly.
Remove from heat and stir in chocolate and butterscotch chips.
When melted, beat with a spoon until creamy then add vanilla and nuts.
Pour into a buttered pan and chill.
If it is too soft you can roll into balls & then roll in coconut.

Comments
This is a great recipe for the holidays. It's quick & very easy!

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Peanut Butter Fudge

2 granulated sugar
2/3 cup (150 ml) milk
2 tbsp (30 ml) light corn syrup
1 tbsp (15 ml) butter
1 tsp (5 ml) vanilla flavoring
1/2 cup (125 ml) peanut butter

Instructions:Combine the sugar, milk, and syrup in a 3 quarts (2850 ml) heavy pan.
Bring to a boil over medium heat, stirring constantly.
After it comes to a boil, stop stirring and continue boiling until it reaches 234 degrees (100 C.) on a candy thermometer.
Remove from heat and add the butter--do not stir.
Let sit until the temperature drops approximately 110 degrees (45 C.).
Add vanilla and peanut butter and beat just until it starts to lose its gloss (This is a short time so be careful).
Pour into a buttered 8 inch x 8 inch pan.
While still warm, mark out the squares on the candy.
Cool completely before cutting.

Comments
Note: If you want to add chocolate chips to this, add 1 cup of Hershey's Milk Chocolate Chips just before pouring into the buttered pan. This came from my sister, Gail Lewis, in Bowling Green, Kentucky. She got it out of an old Hershey cocoa recipe book that she has used so much it is about to fall apart.

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Fudge

4-1/2 cups (1050 ml) granulated sugar
1 can evaporated milk
1 jar marshmallow cream
3 pkgs chocolate chips
1 tsp (5 ml) vanilla
dash salt
1/2 pound butter
2 cups (475 ml) nuts, chopped
Instructions:Place sugar and evaporated milk in non-stick pan or pot.
Bring to boil, then boil EXACTLY 6 1/2 minutes while stirring CONSTANTLY.
Remove from heat add the remaining ingredients as you stir vigorously.
Chill in a greased pan. Cut before completely firm.

Comments
My family actually prefers using Milk Chocolate Chips instead of semi-sweet. The key to making the fudge creamy and keeping it from becoming grainy, is boiling it for the exact time mentioned while stirring constantly.
This is the same recipe they use at See's Candy Stores. It is creamy and delicious.

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White Chocolate Fudge

1-1/2 cups (350 ml) sugar
3/4 cup (175 ml) sour cream
1/2 cup (125 ml) margarine
12 oz (336 grm). white chocolate, coarsely chopped*
1 (7 oz (196 grm).) jar marshmallow cream*
3/4 cup (175 ml) chopped walnuts
3/4 cup (175 ml) dried apricots*

Instructions:In a heavy 2-1/2 to 3 quarts (2850 ml) saucepot, bring sugar, margarine, and sour cream to full boil over a medium flame, stirring constantly.
Continue to boil for 7 minutes or until candy thermometer reaches 234 degrees (100 C.), stirring constantly.
Remove from stove and stir in white chocolate until melted.
Stir in the remaining ingredients until well blended.
Pour in a greased 8 inch or 9 inch square pan.
Cool for several hours or overnight; cut into squares.

Comments
* I suppose you can substitute maraschino cherries for the dried apricots. Just make sure to drain the cherries before adding them. Use only white chocolate squares, such as Bakers or Nestles. Don't use the white chocolate chips. To remove the marshmallow cream from the jar, take off lid and seal and microwave on High for 30 seconds.

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