If you love chocolate fudge with just a hint of vanilla taste to it then this recipe is for you! This is one of our favorite fudge recipes and it always turns out great when we make it.

Chocolate Vanilla Fudge

4 1/2 c. sugar
1 lg. can evaporated milk
2 (5 oz.) Hershey (tm) candy bars
3 sm. pkgs. semi-sweet chocolate chips
1 (8 ounce) jar marshmallow cream
1 1/2 tsp. salt
1 tsp. vanilla

Combine sugar and milk in a saucepan. Cook the mixture for 5 1/2 minutes. Stir occasionally so that it won't scorch. Break up candy bars into small pieces into a large bowl. Add the chocolate chips, marshmallow cream, salt and vanilla. Pour hot mixture over the other ingredients in the bowl and stir until smooth. Pour into buttered pans. Let set for 24 hours and then cut into squares.

If you like homemade peanut brittle, I think you will enjoy this easy recipe.

Peanut Brittle

1 cup white corn syrup
2 cups granulated sugar
1/2 cup water
12 ounces peanuts
2 tablespoons butter
2 teaspoons vanilla extract
2 teaspoons baking soda
1/2 teaspoon salt

Combine corn syrup, granulated sugar and water in a large saucepan. Heat slowly to 230 degrees (test with a candy thermometer). Stir in peanuts and continue to simmer, stirring constantly until you reach 300 degrees on your candy thermometer. Remove from heat and stir in butter, vanilla extract and baking soda. Mix well and pour into a jelly roll pan that is lined with the Tupperware Silicone Nonstick Baking Mat. Let mixture cool and harden. After about an hour, break harden brittle into bite-sized pieces. Store in an airtight container.

If you are looking for an easy recipe and enjoy coconut, you will like this one! My husband absolutely loves coconut so he loves these cookies when I make them for him.

Coconut Balls (Cookies)

2 lbs. confectioners' sugar
14 oz. can sweetened condensed milk
1/2 cup margarine
10 oz. flaked coconut
1/8 tsp. salt
1/2 cup pecans, chopped
12 oz. chocolate chips
2 Tbsp. parafin wax
additional coconut for topping

Melt butter in a large saucepan and add milk. Stir in the sugar and salt. Add coconut and chopped pecans; chill for 1 hour. Remove from refrigerator and form dough into small balls. Insert a toothpick into each ball and freeze for 1 hour. Melt chocolate chips and parafin in a double boiler. Dip each ball in melted chocolate mixture and set on waxed paper or a nonstick silicone mat. Wait 30 seconds and sprinkle additional coconut on balls. Remove toothpick and let balls cool. Store in an airtight container.

Rocky Road Fudge

2 c. semi-sweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp. vanilla extract
3 c. miniature marshmallows
1 1/2 c. finely chopped walnuts

Line a 13x9" baking pan with foil that has been greased lightly.

Microwave morsels and sweetened condensed milk in a large, uncovered microwave safe bowl on HIGH for 1 minute. Stir. Morsels may retain some of their shape. If neccessary, microwave an additional 10-15 seconds until melted and smooth. Stir in vanilla extract. Fold in miniature marshmallows and nuts.

Press mixture into prepared baking pan.

Refrigerate until ready to serve. Lift from pan; remove foil. Cut into pieces and enjoy!

STRAWBERRY DIVINITY

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry jello
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and jello. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.

This is the famous Tupperware (tm) recipe on how to make a large chocolate candy kiss which is fun to make & give as gifts!



Chocolate Kiss Recipe



(Using the Tupperware (tm) Funnel)



6 oz. SemiSweet Chocolate Chips

2 Tbsp. margarine

1 Mini Marshmallow *optional*

Tupperware (tm) Funnel



Place a Miniature Marshmallow or Aluminum Foil in the end of a Tupperware (tm) funnel. Microwave Chocolate Chips & margarine in a Tupperware (tm) Rock N Serve Container (or other microwave safe container) for 15 second intervals at 50-75% power untill chocolate is melted. (stir in between the intervals until chocolate is melted and smooth). Pour into a Tupperware (tm) funnel. Place in Freezer for 2 hours until its set and firm. Remove from the funnel and wrap in foil for storage. Makes 1 nice size Chocolate Kiss! Great for gift giving wrapped up in pretty designed cellophane and tied with a pretty ribbon.

This is one crazy delicious toffee delight and soooo easy to make! I'm so glad I came upon this recipe in our local newspaper, The Northwest Herald!

Crunchy Peanut Butter Eggs

5 1/2 c. Rice Krispies Cereal
1 lb. 10-X Sugar
1 stick of butter
1 tsp. vanilla
2 c. peanut butter
1 bag (12 oz) chocolate chips
smidgen of parafin wax

Mix rice krispies and sugar. Add butter and mix well. Add vanilla and peanut butter and mix again. Roll dough into EGG SHAPE and refrigerate 1 hour. Coat with melted chocolate chips with a little paraffin added. Cool on a non stick baking mat or waxed paper.

Peanut Butter Eggs

46 oz. peanut butter, creamy
7 oz. marshmallow cream
2 lb. confectioners sugar
2 sticks butter
2 lb. chocolate

Mix all ingredients together except for the chocolate until blended and smooth in the Tupperware Thatsa Bowl. Form into an egg shape. Break up the chocolate into small pieces and place in the Tupperware Heat N Serve Container and microwave on high at 1 minute intervals, stirring in between intervals with the Saucy Silicone Spatula until chocolate is smooth and melted. Coat the egg shapes with melted milk or dark chocolate. Place the chocolate coated egg shapes onto the Tupperware Silicone Wonder non-stick baking mat and let them cool. Once cooled, store in the Tupperware Snack-Store container.

My husband just loves peanut butter cups and I make this homemade version for him often. They are super easy to make and taste fantastic! I like to make them around Valentines Day, Easter, Fathers Day, His Birthday (October) so that he gets a regular chocolate treat.



Peanut Butter Cups



1/3 c. peanut butter

1/4 c. powdered confectioners sugar

1 tsp. vanilla

8 oz. chocolate almond bark

1/2 c. peanut butter



Blend 1/3 cup peanut butter, confectioners sugar and vanilla together in the Tupperware Thatsa Bowl. Form into small balls and put in paper candy cups. Chill, if desired. Melt almond bark and a 1/2 cup of peanut butter in the Tupperware Heat N Serve 6 1/4 cup container at 1 minute intervals until melted and smooth. Pour over peanut butter balls. Chill in the refrigerator until firm.

This is a wonderful recipe for those who love sweet candy bars and it's pretty easy to prepare although it will take some time to complete.

Caramel Candy Bars

1 (14 ounce) pkg. caramels
1/2 c. milk
2 c. flour
2 c. oatmeal
1 1/2 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 egg
1 c. soft butter
1 (6 ounce) pkg. milk chocolate chips
1 c. nuts (optional)

Using the 6 1/4 cup Heat 'N Serve container, melt the caramels and milk using your microwave at 30 second intervals until melted. Stir with the Saucy Silicone Spatula in between intervals until its smooth. Set aside. In the Tupperware Thatsa Bowl mix flour, oatmeal, brown sugar, soda, salt and egg until mixed together. Stir in butter until crumbled and press half the dough into a baking pan. Bake for 10 minutes at 350 degrees. Sprinkle chips and nuts over top and then drizzle caramel mixture over top of that. Sprinkle remaining dough over top and bake 22 minutes at 350 degrees. Cool before cutting. Store your bars in the Prep Essentials Snack-Stor Container.

Love Fudge? Try these 2 great recipes from Tupperware!

Mocha Cappuccino Fudge

3 c. semi-sweet chocolate chips
1 can sweetened condensed milk (14 ounce)
1/4 c. chocolate flavored syrup
1 Tbsp. instant coffee
1/2 tsp. Cinnamon-Vanilla Spice Blend (Tupperware)
Non-stick cooking spray

Place ingredients in a 2 1/2 qt. saucepan over low heat. Stir constantly until chips are melted and mixture is smooth. Remove from heat. Spread in a 9" round pan or a 8" square baking pan that was sprayed with non-stick spray. Cover and chill for 2 hours or until firm and then cut into bite size squares.

Peanut Butter Fudge

butter-flavored non-stick cooking spray
1/2 c. chopped peanuts
1 pkg. peanut butter chips (1 2/3 cups)
1 can sweetened condensed milk (14 ounce)
1/2 c. peanut butter
1/2 tsp. Cinnamon-Vanilla Tupperware Spice Blend

Spray baking pan with non-stick spray and place chopped peanuts evenly on the bottom of the pan. In a 2 1/2 qt. saucepan, over low heat, melt chips with sweetened condensed milk and peanut butter. Remove from heat; stir in Cinnamon-Vanilla spice blend. Spread evenly into prepared pan. Chill for 2 hours or until firm. Store covered at room temperature.

Enjoy!