Festive Fantasy Fudge Recipes

Steps:

• Line bottom and sides of 8-inch square pan with foil, leaving foil overhanging 2 opposite sides of pan; spray foil with cooking spray.
• In large microwavable bowl, mix baking chips, cream and honey. Microwave on High about 1 minute 30 seconds, stirring every 30 seconds, until chips are melted and mixture is smooth. Stir in nuts. Cool about 30 minutes or until just slightly warm. Quickly stir in 1/2 cup of the candies. Spread evenly in pan. Sprinkle remaining 1/4 cup candies over top; press lightly into top. Refrigerate about 30 minutes or until completely set.
• Remove fudge from pan onto cutting board by lifting with foil; peel back foil. With large sharp knife, cut into 4 rectangles. Cut each rectangle crosswise into 8 pieces.

Steps:

• In heavy saucepan, over low heat, melt chocolate chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts (optional) and vanilla. Spread evenly into wax paper lined 8- or 9-inch square pan.
• Chill 2 hours or until firm. Turn fudge onto cutting board, peel off paper and cut into squares. Store leftovers covered in refrigerator.

Steps:

• Line 9-inch square pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Bring sugar, butter and evaporated milk to full rolling boil in large saucepan on medium heat, stirring constantly. Cook 4 min. or until candy thermometer reaches 234°F, stirring constantly. Remove from heat.
• Add chocolate and marshmallow creme; stir until melted. Add vanilla; mix well.
• Pour into prepared pan; spread to evenly cover bottom of pan. Cool 5 min. Sprinkle with MALLOW Bits and candies; gently press into fudge with back of spoon. Cool completely. Use foil handles to remove fudge from pan before cutting into squares.

Steps:

• Line a 9-inch square baking pan with aluminum foil, leaving an overhang on both sides. Grease aluminum foil with 1 teaspoon butter.
• Combine sugar, eggnog, and 1/2 cup butter in a large saucepan over medium heat; bring to a boil, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add vanilla candy pieces and marshmallow cream; mix until smooth. Stir in rum extract.
• Pour sugar mixture into the prepared baking pan. Sprinkle nutmeg lightly on top. Cool to room temperature, about 30 minutes. Score fudge into 36 pieces. Refrigerate until firm, about 1 hour.
• Lift up the ends of aluminum foil to remove fudge from the pan. Cut through scored lines with a large knife.