The Big Book of Homemade Candy Recipes

DIRECTIONS: In a medium sauce pan over medium heat, combine condensed milk, butterscotch chips and white chocolate chips. Stir constantly until melted and smooth. Remove from heat and stir in butter and rum flavorings. Pour into a 9x13 inch dish, cover and refrigerate until firm, 30 minutes. Cut and serve.

Cathy's Peanut Butter Fudge "Cathy's mom developed this recipe a long time ago. You do need a candy thermometer. Enjoy!" Original recipe yield: 1 - 8x8 inch square pan.

INGREDIENTS: 2 cups packed brown sugar 1 tablespoon butter 1/2 cup milk 1 teaspoon cornstarch 1 tablespoon water 1 teaspoon vanilla extract 1 cup creamy peanut butter DIRECTIONS: Grease an 8x8 inch square pan.

In a saucepan over medium heat, combine the brown sugar , butter and milk. cook until the mixture reaches the soft ball stage (234-240 degrees F, 112-115 degrees C).

Combine the cornstarch and water, add to the saucepan and mix well. Remove from heat and beat for 2 minutes. Stir in the vanilla and peanut butter until thoroughly blended. Spread batter evenly into the prepared pan. let cool, then cut into squares and enjoy!

Creamy Peanut Butter Fudge "This recipe belongs to my mother and it is the creamiest peanut butter fudge ever."

Original recipe yield: 1 - 9x13 inch dish.

INGREDIENTS: 4 cups white sugar