Easy Nutty Fudge Cups

 "Cocoa, confectioners' sugar, butter and a wee bit of milk are melted together, spiced with cinnamon and flecked with nuts, then placed in petit four cups and chilled for an easy, fancy candy."  Original recipe yield: 30 candies.

INGREDIENTS:

6 tablespoons butter
1 1/2 cups confectioners' sugar
1/3 cup Cocoa Powder
3 tablespoons milk
1 teaspoon vanilla extract
3/4 cup chopped mixed nuts
1/8 teaspoon ground cinnamon

DIRECTIONS:

Line small muffin cups (1-3/4 inches in diameter) with petit four cups.
In medium microwave-safe bowl, place butter. Microwave at HIGH (100%) 1 minute or until melted. Stir in powdered sugar, cocoa and milk; blend well. Microwave at HIGH 1 minute or until hot. Stir until smooth. Stir in vanilla, nuts and cinnamon.
Fill cups with mixture. Sprinkle additional chopped nuts on top, if desired. Refrigerate 2 hours or until set. Store, covered in refrigerator.

Elisa's Famous Fudge

"This is a recipe my family loves! it is simple and does NOT require a candy thermometer like most fudges. It's pretty simple and does not take an expert to make it; because of this many people make variations to this recipe!! You can use any kind of chips and/or nuts. I hope you enjoy my recipe!"  Original recipe yield: 48 pieces.

Festive Fudge

 "This sweet chocolaty fudge is easy to make and makes a great addition to party trays."  Original recipe yield: 2 pounds.

INGREDIENTS:

3 cups semisweet chocolate chips
1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)
1 dash salt
1 cup chopped nuts (optional)
1 1/2 teaspoons vanilla extract

DIRECTIONS:

Line 8- or 9-inch square pan with wax paper. Butter wax paper; set aside.
In medium-sized heavy saucepan, over low heat, melt chips with EAGLE BRAND® and salt. Remove from heat; stir in nuts if desired and the vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into squares. Store covered in refrigerator.

Variations:

Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above. For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth. Spread over chilled fudge. Chill. Cut and store as above.

Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2-cups miniature marshmallows. Proceed as above.

Foolproof Chocolate Fudge

 "Fudge the easy way. Sweet, rich and delicious."  Original recipe yield: 1 -8 or 9 inch square pan.

INGREDIENTS:

3 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1/2 cup coarsely chopped walnuts
1 1/2 teaspoons vanilla extract

DIRECTIONS:

Line one 8 or 9 inch square pan with wax paper.
In a heavy saucepan, over low heat, melt the chocolate chips with the condensed milk. Remove from heat and stir in the chopped nuts and vanilla extract. Spread mixture evenly into the prepared pan and chill for 2 hours or until firm. Once firm, turn fudge onto cutting board, peel off waxed paper and cut into small squares.