Measure ingredients into a gallon (quart) ziploc bag. Push the air out of the bag and seal well. Squish the mixture around until it forms into fudge consistency. Make balls of fudge and roll in chocolate sprinkles.

*Amounts in parenthesis make a single serving.

Line 8x8 pan with foil or parchment paper.

In heavy saucepan, combine sugar, butter, and milk. Mix thoroughly and bring to low boil over medium heat. Continue boiling for 8 minutes stirring constantly to avoid sticking.

Remove from heat and blend in chocolate chips and marshmallows.

Immediately pour fudge into prepared pan. Refrigerate until set.

Remove by lifting out the foil/parchment paper. Allow fudge to warm to the warm. Then cut into squares.

Microwave corn syrup, sugar, and peanut butter in large microwaveable bowl on high for 3 minutes or just until mixture boils, stirring every minute. Add cereal; mix to coat well.

Press into 13x9 inch pan which has been sprayed with no stick cooking spray. Cool. Cut into bars. Makes 30.

1. Butter sides of large heavy pan. Boil milk and sugar, stirring constantly, until mixture reaches softball on candy thermometer (about 234-236°).
2. Remove pan from heat and add all chips, butter and vanilla.
3. Beat with a wooden spoon at least 5 minutes. This step is important and mustn't be omitted.
4. Pour into buttered pan or pans. Store in frig.

*Must be butter. Margarine doesn't substitute well.

Combine sugar, evaporated milk, and cocoa in saucepan. Stir over high heat to 236°. Remove from heat. Add peanut butter and butter. Beat by hand until creamy. Pour into prepared pan. Allow to cool and cut into squares.

Bring to a full rolling boil and boil exactly 4 minutes. Pour over bowl of popcorn.

Line cake pan with foil so that the foil extends over sides of pan.

In large heavy-duty saucepan, combine sugar, butter, and milk. Bring to a light boil over medium heat, stirring constantly. Continue boiling three minutes over medium heat, stirring constantly. Remove from heat.

Add marshmallow creme, vanilla chocolate chips, and vanilla; blend until smooth. Stir in blended oreos.

Pour mixture into prepared pan. Sprinkle with cookie pieces, pressing them lightly into fudge. Cool to room temperature. Refrigerate 1 to 2 hours or until set.

Remove fudge from pan by lifting foil; cut into squares. Store in frig.

1. Heat syrup, butter and morsels to boiling, stirring constantly. Remove from heat, and stir in vanilla.
2. Pour chocolate mixture over cereal and toss until coated. Fold in marshmallows.
1. Allow to cool. Break up into chunks and dump into container with a lid or
2. Press into pan with buttered back of spoon and allow to cool. Cut into squares.

1. Line an 8" x 8" metal baking pan with foil, allowing foil to extend above pan on 2 sides. Grease foil.
2. In heavy 4-quart saucepan, melt butter over medium heat. Add cream, granulated sugar, brown sugar, and corn syrup. Heat to boiling over high heat, stirring frequently, until sugar completely dissolves. With pastry brush dipped in water, wash down sugar crystals on side of pan.
3. Set candy thermometer in place and continue cooking, without stirring, until thermometer reaches 238°.
4. Remove saucepan from heat. Cool mixture about 8 minutes, without stirring. Sprinkle white chocolate over mixture and let stand 1 minute. Stir with wooden spoon until chocolate is incorporated.
5. Immediately pour mixture into pan. Cool candy in pan 30 minutes or until firm, but still warm. Lift foil and candy out of pan and cut. Store at room temperature in tightly covered container, with waxed paper between layers, up to 3 weeks.

In a medium microwave-safe bowl, combine the coconut oil, butter, peanut butter, sugar substitute, vanilla, and cream cheese. Microwave in 15-second increments, stirring in between, until everything is meltd and combined.

Line an 8x8 pan with foil. Pour the mixture into the pan and freeze for at least 4 hours.

Remove fat bombs from pan by lifting out with the foil. Cut into pieces and place into container. Keep in the refrigerator.

Heat sugar, peanut butter, milk, corn syrup until boiling. Boil 1 minute, stirring frequently. Allow to cool in pan 45 minutes.

Stir in vanilla and powdered sugar until stiff. Press into square pan. Cool in refrigerator until firm.

Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat.

Add rice Krispies. Stir until well coated

Using clean buttered fingers or spatula, press mixture evenly into buttered glass cake pan into squares.

Melt chocolate chips in double boiler and frost when Rice Krispies are cool.

Stir raw Spanish peanuts, water, and sugar over medium heat until it boils dry. Stir a lot at the end to prevent burning.

Place peanuts on jelly roll pan. Spread evenly so that peanuts are not layered.

Bake at 325° for 8 to 10 minutes.

Cool on cookie sheet for a few minutes. Then pour into large metal bowl and add m&ms.

Mix and knead all ingredients and roll into 3/4 inch rolls. Cut into 3/4 inch lengths and let stand for 5-10 minutes. Wrap in plastic wrap.

Line 8-inch square pan with foil, extending foil over edges of pan.

In medium saucepan over very low heat, melt white chocolate chips and sweetened condensed milk, stirring constantly, until mixture is smooth. Remove from heat.

Spread into prepared pan.

Cover and refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares.