•  2 cups granulated sugar
• 1/2 cup 2% or whole milk
• 1 1/3 cup creamy or chunky peanut butter
• 7 ounce jar marshmallow cream

In a saucepan bring sugar and milk to a boil and boil for 3 to 4 minutes. Turn off heat and add peanut butter and marshmallow cream, mix well.

Pour into a buttered dish and let sit at room temperature until set. May take up to 24 hours so make ahead of time.

•  3 cups granulated sugar
• 1 teaspoon pumpkin pie spice
• one 12 ounce package butterscotch morsels
• 1/4 cup butter
• 7 ounce jar marshmallow cream
• 2/3 cup evaporated milk
• 1 teaspoon vanilla extract
• 1/2 cup solid pack pumpkin
• 1 cup chopped walnuts (optional)

In a saucepan combine sugar, butter, milk and pumpkin pie spice. Bring to a boil stirring constantly until candy thermometer reaches 240 degrees.

Remove from heat, stir in butterscotch morsels, marshmallow cream, nuts and vanilla extract. Mix until well blended. Pour into a buttered 9x13 pan. Cool at room temperature until well set. May take up to 12 hours to set so be sure to make ahead of time.

This is a very very rich fudge. It is very good but most folks can only eat one or two pieces at a time because it is just so rich tasting.

• 2 cups granulated sugar
• 2/3 cup light corn syrup
• 3/4 cup water
• 1 teaspoon gourmet flavoring of your choice
• 1/4 teaspoon food coloring of your choice
• Powdered sugar for dusting

In a large saucepan mix together the sugar, corn syrup, and water. Stir over medium heat until sugar is well dissolved.

Bring to a boil without stirring. When syrup temperature reaches 260 degrees on a candy thermometer add food coloring. Do not stir. Remove from heat when it reaches 300 degrees. After boiling action stops stir in flavoring.

Pour onto oiled or greased cookie sheet or pizza pan and score with butter knife to mark squares. When cool break into pieces and dust with powdered sugar to prevent sticking. Store in air tight containers