Red and White Fudge

 "I received this recipe from a friend before white fudge was popular, about 5 years ago. She perfected this and it is quite tasty."  Original recipe yield: 15 servings.

INGREDIENTS:

2 cups white chocolate chips
1/2 cup confectioners' sugar
1 (3 ounce) package cream cheese
1 (16 ounce) package vanilla frosting
3/4 cup chopped walnuts
2/3 cup sweetened-dried cranberries
1 teaspoon orange zest

DIRECTIONS:

Line a 9x9 inch pan with aluminum foil and spray lightly with non-stick coating. Melt chips in microwave, stir until smooth.
In a mixing bowl, combine confectioners' sugar, cream cheese and frosting; blend well. Stir in melted chips, walnuts, cranberries and orange peel. Stir well and spread mixture into the prepared pan. Refrigerate 1 hour or until firm. Cut into 1 inch squares before serving.

Reese's® Peanut Butter and Milk Chocolate Chip Fudge

 "This fast and fabulous fudge combines two flavors loved the world over: peanut butter and chocolate. It requires chilling, but can be made in about 5 minutes. Need a stress-free and delicious fudge? Look no further than this great Hershey's recipe!"  Original recipe yield: 1 3/4 pounds fudge.

INGREDIENTS:

1 1/2 cups sugar
2/3 cup evaporated milk
2 tablespoons butter
1 1/2 cups miniature marshmallows
1 (11 ounce) package REESE'S® Peanut Butter and Milk Chocolate Chips
1 teaspoon vanilla extract

DIRECTIONS:

Line 8x8x2-inch baking pan with foil. Butter foil. Set aside.
Combine sugar, evaporated milk and butter in heavy medium saucepan. Cook over medium heat, stirring constantly, to a full rolling boil. Boil, stirring constantly, 5 minutes. Remove from heat; stir in marshmallows, chips and vanilla. Stir until marshmallows are melted. Pour into prepared pan. Refrigerate 1 hour or until firm. Cut into squares. Store tightly covered in a cool, dry place.