some different fudge recipes

EGGNOG FUDGE

3/4 c Eggnog
2 tb Corn syrup
2 tb Butter or margarine
2 c Sugar
1 ts Vanilla

1. Butter 8-inch square pan. Lightly butter sides of heavy, medium
saucepan.
2. Combine eggnog, corn syrup, butter and sugar in prepared saucepan. Cook
over medium heat, stirring constantly, until sugar is dissolves and mixture
comes to a boil. Wash down sides of pan with pastry brush frequently dipped
in hot water to remove sugar crystals.
3. Add candy thermometer. Continue to cook until mixture reaches the
soft-ball stage (238 F).
4. Pour into large heat-proof mixer bowl. Cool to lukewarm,.(about 110 F)
Add vanilla and heat with heavy-duty mixer until thick. Spread into
prepared pan. Score fudge into squares with knife. Refrigerate until firm.
Cut into squares. Store in refrigerator. Makes about 1 pound.


Irish Cream Fudge

1 Pkg Vanilla Flavored Candy Coating -- (28 Oz)
2 tablespoons butter, unsalted -- Optional
1 can EAGLE BRAND Condensed Milk -- (14 oz)
1/4 teaspoon salt
1 1/2 cups chopped walnuts -- Or other nuts
1 1/2 ounces BAILEY'S Irish Cream -- Or other
3 ounces HEATH BITS -- optional

Over medium heat, melt the candy coating, EAGLE BRAND, butter, and salt.
Stir until melted and smooth. Stir in the BAILEY'S Irish Cream, and then the
nuts and HEATH BITS. Pour into a waxpaper lined 9" X 13" pan (or equiv).
Chill until firm. Remove to a cutting board; remove waxed paper, and cut into squares.
MICROWAVE DIRECTIONS:
Combine as above. Cook on HIGH 3 minutes; stir. Cook 3 minutes more; stir.
Add Irish Cream, and stir until blended, Stir in nuts and HEATH BITS.
Prepare as above.


WHITE LIME FUDGE

2 tb Butter; or margarine
2 c Sugar
3/4 c Milk
Lime peel; grated (1 lime)
3/4 c Pecans; chopped

Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236F (soft-ball stage). Cool to 110F to 120F (warm) about 45 minutes.
Stir in lime peel and pecans. Beat vigorously until mixture just starts to
lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks. Makes about 1 pound

and here is another favorite....

Divine Divinity

2-1/2 cups sugar
1/2 cup corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla
walnuts (optional)
Prepare waxed paper first. (You'll need to work fast when dropping divinity onto buttered waxed paper.) Cook sugar, corn syrup, and water until candy thermometer reads 230 degrees. While cooking syrup, whip egg whites. Pour 1/2 of the syrup into egg whites. Let remaining syrup boil to 250 degrees and then pour into mixture. Beat until dull. Add vanilla. Add walnuts if desired. Drop on paper quickly in desired size; mixture will set up fast! Store in sealable container.

Yields: approximately 2 dozen.