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BUTTERSCOTCH PEANUT FUDGE

12-ounce package butterscotch pieces
14-ounce can sweetened condensed milk
1-1/2 cups tiny marshmallows
2/3 cup chunk-style peanut butter
1 teaspoon vanilla
1 cup chopped peanuts

In saucepan combine butterscotch pieces, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla and dash salt. Stir in nuts. Pour into buttered 9x9x2-inch pan. Chill. Cut into squares. Store in refrigerator.

IRISH CREAM FUDGE

1 cup finely chopped walnuts
4 cups granulated sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter or margarine
2 tablespoons honey
1/2 teaspoon salt
1/2 cup Irish Cream liqueur
1-1/2 cups semisweet chocolate chips, melted

Spread nuts evenly in bottom of a greased 8x11-inch baking dish. Grease sides of a large stockpot. Combine next 6 ingredients in stockpot and cook over medium-low heat, stirring constantly until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach candy thermometer to pan making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Do not stir while syrup is boiling. Cook until syrup reaches soft ball stage approximately 234 to 240 on candy thermometer. Test about 1/2 teaspoon syrup in ice water. Syrup should easily form a ball in ice water but flatten when held in your hand. Place stockpot in 2 inches of cold water in sink. Add liqueur to syrup; do not stir until syrup cools to approximately 110 on candy thermometer. Add chocolate and beat fudge using medium speed of an electric mixer until it is no longer glossy and thickens. Pour over nuts. Allow to cool completely. Cut into 1-inch squares. Store In an airtight container in refrigerator.

Example Recipes:

CREAM CHEESE FUDGE BALLS
FUDGE DROPS
CASHEW FUDGE TARTS
TEN MINUTE FUDGE
CHOCOLATE BUTTERSCOTCH FUDGE
MAPLE DIVINITY FUDGE
FANTASY FUDGE
NUTTY CHOCOLATE MINT FUDGE
GERMAN CHOCOLATE FUDGE
PEANUT BUTTER FUDGE

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