French Silk Fudge

Makes about 80 (1-inch) pieces of candy
Note: If you can’t find super-fine sugar, simply process regular granulated sugar in the food processor until very fine.

2 cups super-fine sugar
1 (5-oz.) can evaporated milk
1/2 cup (1 stick) butter
2 cups miniature marshmallows
2 (11-1/2 oz.) bags milk chocolate chips (3 1/2 cups total)
2 tsp. pure vanilla extract
1 cup chopped pecans

Butter an 8- by 11-inch baking pan and set aside.
In a 2-quart glass bowl, mix the sugar and the milk. Microwave on high, uncovered, for 3 minutes. Remove from the microwave oven and stir. Microwave an additional 2 minutes, watching closely so that the mixture doesn’t boil over. Meanwhile, cut the butter into four pieces and set aside.

Remove the sugar mixture from the microwave and stir in the butter and marshmallows until both are melted. Add the chocolate chips, vanilla and nuts, and mix well. Spread into the buttered pan and chill for at least an hour or until firm.

Cut into small (1-inch) squares and store in tins or plastic storage containers in the refrigerator for up to 5 days.

Best Ever Peanut Butter Fudge

3 cups sugar
2/3-cup evaporated milk
3/4 cup butter (1 1/2 sticks)
1 (16 ounces) jar crunchy peanut butter
1 tsp. vanilla
1 jar marshmallow cream

Grease 9 x 13 cake pan.
Mix sugar, evaporated milk, and butter in pan.
Stir constantly over medium heat.
Bring to a full boil and stir for 4 more minutes.
Remove from stove and stir in peanut butter, vanilla, and marshmallow cream.
Spread evenly into pan and chill in fridge until firm.