Creamy Fudge

This recipe was on the back of the marshmallow cream jar for one year and then disappeared. I think it is much better than Fantasy Fudge. It has less sugar and more chocolate.

1 1/2 cups sugar
1/2 cup butter
5 oz can evaporated milk (2/3 cup)
7 oz jar marshmallow cream
3 cups chocolate chips ( I use 2 cups semi-sweet and 1 cup extra dark)
1/2 tsp. vanilla

Grease foil and put in a 9 x 9 inch pan.

Heat sugar, butter, milk and marshmallow cream in a 3 qt. saucepan over medium heat until mixture boils, stirring constantly. Boil and stir for 5 minutes.

Remove from heat. Add chocolate chips and vanilla, stirring until chips are melted.

Spread into pan. Refrigerate overnight. Cut into 1-inch squares. Store in fridge, keeps well.

For creamier fudge, let stand at room temperature for 1 hour before serving.

Biscotti

Almond Whole-Wheat Biscotti

3 eggs
3/4 c. sugar
1 t. vanilla
1/2 t. almond extract
2 1/3 c. whole wheat flour
1 t. salt
1 t. baking soda
1/2 c. chopped almonds

1. Beat the eggs, sugar, and extracts together until thoroughly combined.
2. Add the dry ingredients and stir just until it comes together; dough will be sticky.
3. With wet hands, shape the dough into 2-3 logs (the width of the logs will be the length of your biscotti) and place on greased cookie sheets. Bake at 350 for 25 minutes.
4. Remove from oven and let cool (on the sheets) for 5-10 minutes. Remove to a cutting board and slice logs on a slight diagonal, into slices about 1/2"-3/4" thick. Lay slices cut-side-down on the cookie sheet and bake at 325 for 15 minutes. When cool, drizzle with or dip into milk or dark chocolate, if desired.

Lemon-Cranberry Cornmeal Biscotti

3 eggs
1 c. sugar
1/2 t. lemon extract
2 c. white flour
3/4 c. cornmeal
1 t. salt
1 t. baking powder
1/2 c. Craisins

Follow directions above, using white chocolate to finish.