Honey Nut White Fudge

 "Treat your taste buds to a rich, creamy delight. Honey roasted peanuts add flavor and crunch to this white fudge recipe."  Original recipe yield: 50 pieces.

INGREDIENTS:

2 tablespoons butter or margarine
2/3 cup Evaporated Milk
1 1/2 cups granulated sugar
2 cups miniature marshmallows
1 (12 ounce) package Premier White Morsels
1 1/2 cups honey roasted peanuts
2 teaspoons vanilla extract

DIRECTIONS:

COMBINE butter, evaporated milk and sugar in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, 1 cup nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 9-inch-square baking pan. Coarsely chop remaining nuts. Sprinkle over fudge; press in. Chill until firm. Remove foil before cutting.

Maple Walnut Fudge

 "Sweet, smooth and scrumptious. Try this mouth-watering recipe for maple walnut fudge."  Original recipe yield: 50 pieces.

INGREDIENTS:

2 tablespoons butter
2/3 cup Evaporated Milk
1 1/2 cups granulated sugar
1/4 teaspoon salt
2 cups miniature marshmallows
1 (12 ounce) package Premier White Morsels
1/2 cup chopped walnuts
1 1/2 teaspoons maple flavored extract
50 walnut halves or pieces

DIRECTIONS:

LINE 13 x 9-inch baking pan with foil.
COMBINE butter, evaporated milk, sugar and salt in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly, over medium heat. Boil, stirring constantly, for 4 1/2 to 5 minutes. Remove from heat.
STIR in marshmallows, morsels, nuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge; refrigerate until firm. Cut into squares with 1 nut half per square.