Halloween Fudge Prep Time: 10 mins. Ready In: 1 hr. 10 mins. 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese softened 1 pkg. (16 oz.) powdered sugar(4 cups) 2 pkg. (6 squares each) BAKER'S Premium White Baking Chocolate melted 1 1/2 tsp. vanilla 1 cup toasted chopped nuts 8 drops yellow food coloring 4 drops red food coloring Multi-colored sprinkles (for garnish) BEAT cream cheese in large bowl with electric mixer on medium speed until smooth. Gradually add sugar, beating until well blended. STIR in white chocolate, vanilla, nuts and food coloring until well mixed. Spread in foil-lined 8-inch square pan. Top with sprinkles. REFRIGERATE 1 hour or until firm. Cut into squares. Makes 48 pieces Nutrition Info (per Serving): Calories 110, Total Fat 5 g, Cholesterol 5 mg, Sodium 20 mg, Total Carbohydrate 15 g, Dietary Fiber 0 g, Protein 1 g --------------------------------------------------------------------------------------------------------------- Deluxe Holiday Fudge 1 1/2 packages (12-ounce size each) semisweet chocolate chips (3 cups) 2 cups miniature marshmallows or 16 large marshmallows, cut in half 1 can (14 ounces) sweetened condensed milk 1 teaspoon vanilla 1 cup chopped nuts 1/2 cup dried cherries or chopped dried apricots. Grease bottom and sides of square pan, 9x9x2 inches, with margarine, or line with aluminum foil. Heat chocolate chips, marshmallows and milk in 2-quart saucepan over medium heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth. Stir in vanilla, nuts and cherries. Immediately pour into pan. Cover and refrigerate about 2 hours or until firm. Cut into 1-inch squares. To Microwave: Place chocolate chips, marshmallows and milk in 8-cup microwavable measure. Microwave uncovered on High 3 to 5 minutes, stirring every minute, until chips and marshmallows are melted and mixture can be stirred smooth. Continue as directed in step 3. Note: If you're a lover of lusciously smooth and creamy chocolate fudge, just leave out the nuts and cherries. For extra chocolate flavor, use creamy chocolate sweetened condensed milk, now available. Makes 6 dozen candies ____________________________________________________________ Easy Cinnamon Fudge 1 pound powdered sugar (3 cups) 1/2 cup unsweetened cocoa 1/2 teaspoon McCormick® Ground Cinnamon 1/2 cup butter 1/4 cup milk 1 1/2 teaspoon McCormick® Pure Vanilla Extract 1 cup chopped nuts 1. Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. 2. In bowl, mix together sugar, cocoa and Cinnamon. 3. In a saucepan, heat butter and milk until butter melts. Add Vanilla Extract. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour. 4. Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. (Garnish with whole nuts, if desired.) Makes 1 pound (32 servings) ____________________________________________________________ Toll House Famous Fudge 1 1/2 cups granulated sugar 2/3 cup NESTLÉ® CARNATION® Evaporated Milk 2 tablespoons butter or margarine (we recommend LAND O LAKES® Butter) 1/4 teaspoon salt 2 cups miniature marshmallows 1 1/2 cups (9 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 1/2 cup chopped pecans or walnuts (optional) 1 teaspoon vanilla extract LINE 8-inch-square baking pan with foil. COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat. STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. FOR MILK CHOCOLATE FUDGE: SUBSTITUTE 1 3/4 cups (11.5-oz. pkg.)NESTLÉ® TOLL HOUSE® Milk Chocolate Morsels for Semi-Sweet Morsels. FOR BUTTERSCOTCH FUDGE: SUBSTITUTE 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels for Semi-Sweet Morsels. FOR PEANUTTY CHOCOLATE FUDGE: SUBSTITUTE 1 2/3 cups (11 oz. pkg.) NESTLÉ® TOLL HOUSE® Peanut Butter & Milk Chocolate Morsels for Semi-Sweet Morsels and 1/2 cup chopped peanuts for pecans or walnuts. Makes 49 pieces ____________________________________________________________ Chocolate Caramel Walnut Fudge Prep Time: 10 minutes 3 cups (18 oz.) semisweet chocolate pieces 1 (14-oz.) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk) Dash salt 1 cup chopped Diamond Walnuts 1/2 cup caramel ice cream topping 1-1/2 teaspoons vanilla extract In saucepan, over low heat, melt chocolate pieces with sweetened condensed milk and salt. Remove from heat; stir in walnuts, caramel topping and vanilla. Spread evenly into foil-lined 8- or 9-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Makes about 2 pounds. ____________________________________________________________ Easy Cinnamon Fudge 1 pound powdered sugar (3 cups) 1/2 cup unsweetened cocoa 1/2 teaspoon McCormick Ground Cinnamon 1/2 cup butter 1/4 cup milk 1 1/2 teaspoon McCormick Pure Vanilla Extract 1 cup chopped nuts Line an 8-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. In bowl, mix together sugar, cocoa and Cinnamon. In a saucepan, heat butter and milk until butter melts. Add Vanilla Extract. Combine with sugar mixture. Stir in nuts. Pour into prepared pan. Refrigerate at least 1 hour. Use foil to lift out of pan. Cut into 2-inch squares. Diagonally cut each square in half, making triangles. (Garnish with whole nuts, if desired.) Makes 1 pound (32 servings) ____________________________________________________________