Cranberry White Chocolate Fudge

Cooking spray
2 c. sugar
1/2 c. unsalted butter
3/4 c. sour cream
1/2 tsp. salt
1 c. white chocolate, chopped
7 oz. jar of marshmallow creme
1 tsp. vanilla
1 1/4 c. dried cranberries

Line a 9x13 baking pan with foil and spray with the cooking spray. Set aside.

In a large pot over medium heat, combine the sugar, butter, sour cream, and salt. Stirring rather frequently, bring to a boil. Continue cooking and stirring until the temperature reached the soft ball stage (238 degrees F). Don't skip over this step. Reaching this temperature is what will make your fudge hold together.

Remove from heat and stir in the chocolate until fully melted (it takes a few minutes).


Stir in the marshmallow creme and vanilla until smooth.

Then add in the cranberries until evenly distributed.

Pour into the prepared baking dish. Let cool to room temperature before chilling in the refrigerator overnight. Cut into squares. Store in an airtight container.

Here's a link to the recipe I used: http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Peanut Butter Marshmallow Fudge

2 1/2 c. mini marshmallows, divided
11 1/2 oz. semi-sweet choc chips
11 1/2 oz. milk choc chips
1/2 c. creamy peanut butter

15 miniature Reese's peanut butter cups, roughly chopped

Line an 8 inch baking dish with parchment paper.

Spread 1 cup mini marshmallows onto the bottom of the prepared baking dish.

In a large bowl, combine the chocolate chips and peanut butter. Make sure the bowl is microwave safe. Microwave for 30 seconds, stir with a spatula. Continue cooking the fudge in 30 second increments, stirring in between, until the mixture is smooth.

Stir in the remaining marshmallows and peanut butter cups.

Pour the chocolate mixture into the prepared baking dish. Use a spatula to spread it out evenly.

Chill in the refrigerator until firm; at least 2 hours. Cut into squares.

Here's a link to the recipe I used: http://www.ebay.com/gds/Peanut-Butter-Cup-Marshmallow-Fudge-/10000000205678098/g.html