1/4 lb. butter
12 oz. can of evaporated milk
3 1/2 Cups of sugar
1 heaping tablespoon of instant coffee
10 oz. Hershey’s Raspberry chocolate chips
2 oz. bittersweet chocolate
7 oz. Marshmallow cream
1 tsp. vanilla

In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended.
Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squared when cooled.

1 box confectioners’ sugar — (1pound)
3 tablespoons butter or margarine — softened
2 or 3 tsp peppermint extract
1/2 teaspoon vanilla extract
1/4 cup evaporated milk
2 cups semisweet chocolate chips — 12oz
2 tablespoons shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into 1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties; place on waxed paper to harden and freeze for a short while.

Yield: about 5 dozen.

12 ounces vanilla wafer cookies, crushed
1 cup confectioners’ sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla
1 cup chopped pecans
additional confectioners’ sugar and/or, coconut

Combine crumbs and sugar; blend in butter.

Stir in orange juice concentrate; add vanilla and nuts.

Shape mixture into bite-sized balls; shake in plastic bag with additional confectioners’ sugar or coconut.

Arrange orange balls in single layer on tray; store uncovered overnight in refrigerator for best flavor.

Makes 36 - 40 balls.

1 (8 ounce) package cream cheese, softened
4 cups crushed Oreo cookies
2 cups vanilla or chocolate baking chips
1 tablespoon shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll. Roll dough into 1 inch ball. Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on wax paper to harden. Store in refrigerator.

Bottom Layer

1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling

1/4 cup butter
1 cup white sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup creamy peanut butter
1 teaspoon vanilla extract
1 1/2 cups chopped salted peanuts

Carmel

1 (14 ounce) package individually wrapped caramels, unwrapped
1/4 cup heavy cream Top Layer
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Lightly grease a 9x13 inch dish.

For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.

For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.

For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.

For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer.

Chill 1 hour before cutting into 1 inch squares.

1 cup Raisins
1/2 cup Dark rum
2 1/2 cup Granulated sugar
1/2 cup Butter
1 cup Evaporated milk
1 7 oz jar marshmallow creme
2 cup Semi-sweet chocolate chips
1/2 cup Chopped pecans
1 tsp Rum extract

In a small bowl, combine raisins and rum. Marinate overnight. In a large,
heavy saucepan, combine sugar, butter, and milk. Cook over medium heat,
stirring constantly until mixture reaches soft ball stage (238 degress on
a candy thermometer, about 5 minutes). Remove from heat. Stir in
marshmallow creme, chocolate chips, pecans, extract, and raisin mixture.
Spread mixture into a lightly greased 10x8x2-inch baking pan. Cool and cut
into squares.

1-1/2 cup sugar
1 jar (7 oz) marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cup semi-sweet chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line 8″ square baking pan with foil. In 2 quart
saucepan, combine sugar, marshmallow creme, milk,
butter, Kahlua & salt. Bring to rapid boi, stirring
constantly for 5 minutes. Remove from heat, add all
chocolate. Stir until melted. Add nuts and vanilla.
Turn into prepared pan. Refrigerate until firm. Cut
into squares.

Makes 2-3/4 pounds.

3 cups boiling water
3 oz hoarhound leaves
6 cups dark brown sugar
1 tsp butter
1 tsp cream of tartar
1 tsp lemon juice

pour boiling water over the hoarhound leaves, steep 20 minutes.
strain off the tea and add sugar, cream of tartar and butter and cook until syrup forms hard balls when dropped into water. add lemon juice and remove from heat. pour on to butter plate and cut into small squares before it gets hard

1/3 cup butter, melted
1/3 cup packed brown sugar
3/4 cup all-purpose flour
1/2 teaspoon salt, divided
1 1/3 cups mini semisweet chocolate chips, divided
1 pound powdered sugar
8 ounces cream cheese, softened
1 teaspoon vanilla

Line 8- or 9- inch square pan with foil, leaving 1-inch overhang on sides

Lightly butter foil. Combine butter and brown sugar in small bowl. Stir

in flour and 1/4 teaspoon salt. Stir in 1/3 cup chips. Form dough into a

ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic

wrap; freeze 10 minutes or until firm.Unwrap dough; cut into 1/2-inch

pieces; refrigerate. Place powdered sugar, cream cheese, vanilla and

remaining 1/4 teaspoon salt in large bowl. Beat with electric mixer at

low speed until combined. Scrape down side of bowl; beat at medium speed

until smooth. Melt remaining 1 cup chips in heavy small saucepan over

very low heat, stirring constantly. Add melted chocolate to cream cheese

mixture; beat just until blended. Stir in chilled cookie dough pieces.

Spread evenly in prepared pan. Refrigerate until firm. Remove from pan by

lifting fudge and foil using foil handles. Cut into squares. Store in

airtight container in refrigerator. Makes 3 to 4 dozen pieces.