Holiday FOODS: Buckeyes and Foolproof Fudge

What are your favorite Christmas foods?

Two must-have desserts for our family are:

Buckeyes

1 lb. butter (2 cups)
2 lbs. peanut butter (4 cups)
1 tsp. vanilla
12 cups powdered sugar

2 large bags (12 oz. ea.) melt and mold chocolates

Cream butter and peanut butter. Add vanilla and 4 cups powdered sugar. Divide into 2 parts. Add 4 cups powdered sugar to each part. Shape into balls. Put a toothpick in the center and freeze for 15 minutes to all night.

Melt the melt and mold chocolates in the microwave on low heat, stirring often. Dip frozen balls in this and place on wax paper to set.

Bonnie’s Foolproof Chocolate Fudge
(makes about 1-3/4 pounds)

3 (6-ounce) packages semi-sweet chocolate morsels
1 (14-ounce can Eagle Brand Sweetened Condensed Milk (NOT evaporated)
Dash salt
1 1/2 tsp. vanilla extract
1/2 c. chopped nuts (optional)

In heavy saucepan, over low heat, melt morsels with sweetened condensed milk.
Remove from heat; stir in remaining ingredients. Spread evenly into wax
paper-lined 8-inch square pan. Chill 2 hours or until set. Turn fudge onto cu
tting board; peel off paper and cut into squares. Cover and store at room
temperature.

Peanut Butter (I've never made this variation; since we always have buckeyes, this would probably be peanut butter overkill in addition to those.):
Omit chocolate morsels, vanilla and nuts. In heavy saucepan, melt 1
(12-ounce) package peanut butter flavored chips. Remove from heat; stir in
sweetened condensed milk and dash of salt. Proceed as directed.