It's all about the FUDGE

{Recipes from}Kelseys Kitchen

Holiday Peppermint Fudge
INGREDIENTS:
4 C. sugar
2 (5 oz.) cans evaporated milk
1 C. butter
2 C. semi-sweet choc. chips
7 oz. jar marshmallow crème
½ t. peppermint extract
2/3 C. red and white peppermint candy, coarsely broken

DIRECTIONS:
1. Combine sugar, milk, and butter in a heavy 3-quart saucepan; bring to a boil over medium-high heat, stirring constantly. Reduce heat to medium; heat and stir for 10 minutes.
2. Remove from heat; add chocolate chips, marshmallow crème and peppermint extract. Stir until chocolate and crème are melted and mixture is smooth; pour into a buttered aluminum foil-lined 13x9 baking pan.
3. Sprinkle with candies; cover and refrigerate until set. Cut into squares to serve. Makes 5 to 6 dozen.

Peanut Butter Fudge
INGREDIENTS:
12 oz. chunky peanut butter
1 (12 oz.) pkg. milk chocolate chips
1 (14 oz.) can sweetened condensed milk
1 C. chopped pecans

DIRECTIONS:In saucepan, combine peanut butter, chocolate chips, and condensed milk. Heat on low, stirring constantly, until chocolate melts.Add pecans and mix well. Pour into 9x9 inch buttered dish