Chocolate Decadence

the right kind of Valentine's day heart... and you can make it for yourself :)
[or give it to someone. if you can resist the temptation to eat it first..mmm FUDGE! ]

FROM FAMILY FUN MAGAZINE (jas.familyfun.go.com)
(makes 16-2inch squares [or slightly smaller hearts])
4 tbsp. butter, plus extra for pan
3/4cup evaporated milk
2cups sugar
1/2tsp salt
1 1/2cups miniature marshmallows
1tsp vanilla extract
1-12oz bag semisweet chocolate chips
Directions:
1) Butter an 8-inch square baking pan.
2)In a heavy 2-quart saucepan, combine the butter, milk, sugar & salt, and stir over low heat until the butter has melted. Bring the mixture to a boil over medium-high heat. Boil for 5min, stirring constantly. (Only older kids and parents should be in charge of this step, since the mixture will be quite hot and bubbly.)
3) Remove from the heat & stir in the miniature marshmallows until they have fully melted.
4) Stir in the vanilla extract.
5) Then slowly pour in the chocolate chips, stirring as you go, until the mixture is smooth.
6) Turn the mixture into the buttered pan & smooth out with a plastic spatula, if necessary. While the fudge is still warm, score it into 16 squares. Once the fudge has cooled fully (which can take at least an hour), cut it into squares with a sharp knife.

*NOTES: FOR HEART SHAPED PIECES: gently press a mini heart-shaped cookie cutter onto each square and remove excess.

http://jas.familyfun.go.com/recipefinder/display?id=15101

Candy Bar Fudge

This fabulous looking recipe had me sold at Candy Bar & then they added Fudge and my inner [er, outter..shhh] chubb said YAYYY :)

BY PATTY STOCKTON (family.go.com)
(makes 2 3/4lbs)
1/2cup butter
1/3cup unsweetened cocoa powder
1/4cup packed brown sugar
1/4cup milk
3 1/2cups confectioners' sugar
1tsp vanilla extract
30 individually wrapped caramels, unwrapped
1tbsp water
2cups salted peanuts
1/2cup semisweet chocolate chips
1/2cup milk chocolate chips
Directions:
1.Grease an 8x8 inch square baking pan.
2. In a microwave-safe bowl, combine butter, cocoa powder, brown sugar & milk. Microwave until mixture boils.
3. Stir in confectioners' sugar & vanilla extract. Pour into prepared pan.
4. In a microwave-safe bowl, microwave caramels and water until caramels melt.
5. Stir in peanuts. Spread mixture over chocolate layer.
6. In a small microwave-safe bowl, combine semisweet & milk chocolate chips; microwave until melted. Spread over caramel layer. Chill for 2hrs, or until firm.

http://family.go.com/food/recipe-ar-15177-candy-bar-fudge-t/

Cinnamon Fudge

you may be able to tell by now, but i'm a fudge enthusiast. and who needs to go to Rocky Mountain when you can make your own?

FROM RECIPE GIRL (recipegirl.com)
(maks 32 pieces)
3cups granulated sugar
¾cup butter
2/3cup evaporated milk
10oz cinnamon chips
7oz marshmallow creme
2tsp vanilla extract
Directions:
1. Line a 9x13-inch pan with foil; coat with cooking spray.
2. In a heavy bottom 3 quart sauce pan, combine sugar, butter & milk. Bring to a rolling boil over medium heat, stirring constantly.
3. Boil for 5min, stirring all the time (if using a candy thermometer- let it get up to at least 234F).
4. Remove from heat & stir in the cinnamon chips until melted.
5. Add marshmallow creme & vanilla; beat until blended.
6. Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

http://www.recipegirl.com/Desserts%20Candies%20Custards%20&%20Puddings/Desserts%20Candies%20Recipes/Cinnamon%20Fudge.htm#top%20of%20page

Pumpkin Pie Fudge

FROM LEA'S GLUTEN FREE (leaisglutenfree.com)
*another delicious looking fudge from Lea is Gluten Free.. this time from her new web location
3cups sugar
3/4cup unsalted butter, melted
2/3cup evaporated milk
1cup canned pumpkin puree
2Tbsp corn syrup
2 1/2tsp pumpkin pie spice
9oz white chocolate, chopped
7oz jar marshmallow creme
1tsp vanilla extract
1cup walnuts, chopped & toasted (if desired)
Directions:
1.Stir together the sugar, butter, milk, pumpkin puree, corn syrup, pumpkin pie spice in a 3 1/2 quart saucepan over medium heat & cook, stirring constantly, until mixture comes to a boil.
2. Continue cooking, stiring constantly, until a candy thermometer registers 234F (soft ball stage).
3. Remove pan from heat; stir in remaining ingredients until well blended.
4. Pour into a greased aluminum foil-lined 9 x 13 pan. Let stand 2hrs or until completely cool; cut fudge into squares

http://www.leaisglutenfree.com/2008/10/30/pumpkin-pie-fudge/#more-209

Peanut Butter Fudge

FROM LEA'S GLUTEN FREE (leaisglutenfree.blogspot.com)

1 1/2cups smooth peanut butter
3/4cup butter
4 1/2cups confectioner's sugar
1 1/2tsp. vanilla extract
3Tbsp. milk
Directions:
1. Coat a 8-9 inch pan with nonstick cooking spray.
2. In a large microwave safe bowl, combine the peanut butter & butter. Microwave on 80% power for 1 to 2 min

3. Remove from the microwave & add the remaining ingredients; mix well & press into the greased pan. Microwave at 80% power for an additional 1 min.
4. Refrigerate for 1 to 2hrs.
5. Cut & enjoy.

http://leaisglutenfree.blogspot.com/2007/12/peanut-butter-fudge.html