Peanut Butter Fudge

Ingredients:
4 1/2 cups white sugar
1 (7 ounce) jar marshmallow creme
1 1/2 cups evaporated milk
1/4 cup butter
2 cups peanut butter chips

Procedures:
Butter one 7"x11" or 9"x13" inch pan.

In a 4 quart saucepan combine the sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil.

Boil and stir for 5 minutes. (It will burn easily so watch it carefully.)

Remove from the heat and stir in the peanut butter chips. Beat until chips are melted.

Spread mixture into pan and let cool then cut into small squares.

Yield 8 dozen squares

Pecan Pralines

Ingredients:
1 cup brown sugar
1 cup white sugar
1/2 cup evaporated milk
2 tablespoons butter
1 1/4 cups pecan halves
1/4 teaspoon vanilla extract

Procedures:
Generously grease a large baking sheet.

In a saucepan over medium heat, combine brown sugar, white sugar and milk. Bring to a boil.

Stir in butter, pecans and vanilla. Heat, without stirring, to between 234 degrees F and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that
flattens when removed from the water and placed on a flat surface.

Remove from heat and let cool 5 minutes.

Beat until thickened, then pour immediately onto prepared surface and let rest until firm and completely cool before cutting.

Yields 20 pralines.