Chocolate and other food groups

Another one of my mom's recipes. We had this at Christmas. Blond Fudge Supreme 3 c. sugar 3/4 c. milk 1 c. chopped nuts - pecans are best! 3 Tb. butter 2 tsp. vanilla 3 Tb. light corn syrup 1/8 tsp. salt Combine sugar, milk, corn syrup and salt in 3 quart heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on the sides of the pan, wash down with a wet brush. Cook over low boil until soft balls form when dropped in water or candy thermometer measures 236. Add butter. DO NOT STIR. Cook until lukewarm or 110 degrees. Add vanilla and beat until candy looses its gloss or shine and starts to thicken. Stir in nuts. Pour into buttered 8" square pan. While still warm, score into pieces. Makes about 2 lbs. of fudge.

Another recipe from Aunt Elaine. This is a great fudge for beginning cooks because you don't have to heat it at all. White Almond Fudge 3 oz. cream cheese, softened 2 1/2 c. powdered sugar 1/2 tsp. almond flavoring 1/2 c. chopped almonds 1/8 tsp. salt Beat cream cheese until smooth and soft. Slowly add sugar. Beat until smooth. Add flavoring, almonds, and salt. Press mixture into buttered 8 inch square pan. Chill until firm.

This is not classic fudge, but it's an extremely easy and delicious candy that even beginners can make. Cream Cheese Fudge 4 c. sifted powdered sugar 8 oz. cream cheese, softened 4 oz. unsweetened chocolate, melted 1 tsp. vanilla Dash salt 1/2 c. chopped nuts, optional Beat cream cheese until smooth. Gradually add sugar, mixing well. Add remaining ingredients. spread into buttered 8" square pan. Chill several hours before cutting. Store in refrigerator. Makes about 1 3/4 lbs. fudge.