[Aliska]

Thanks for the fudge recipe using marshmallows. I'll try that one.

I usually make the one on the marshmallow creme jar. It NEVER fails and is very creamy. I've played with the basic recipe for a couple of years.

CARAMEL FUDGE: Here's something you might like to try. Use the recipe on the back of any small marshmallow creme jar. For the 3 cups sugar use 1/2 white and 1/2 dark brown. Then use 1 stick real butter and 1/2 stick margarine. Then use Hershey's white chocolate chips. I folded in some coconut and it was good but I think I like it plain or with nuts better.

Next time I'm going to flavor it with 1 or 2 tsp maple flavoring and see how I like it.

It also works to make an all white "opera" fudge. You can stir in cut up cherries or dried apricots at the end. I've had lots of fun varying the marshmallow creme recipe.

[Aliska]

Re my last post. For all-white fudge, use all white sugar and white chocolate chips - or you can chop up white squares used for almond bark. I think the chips are better quality chocolate. PEPPERMINT BARK: Also you can crush peppermint candy and melt that white chocolate and stir it in, pour in a greased pan. It tastes just like the kind you get at the candy stores.