Candy Cane Fudge

3/4 c. Butter

3 c. Sugar

2/3 c. Evapotated milk

12 oz. Chocolate chips

1 (7 oz) jar Marshmallow cream

1 t. Peppermint extract

3/4 c. Candy canes, crushed, plus some for topping

In a large saucepan over medium heat, melt butter, sugar and milk. Bring to a boil and cook for 5 minutes, stirring constantly. Stir in chocolate chips until melted. Add marshmallow cream, peppermint extract and crushed candy canes. Pour into a greased 9-by-13-inch pan. Sprinkle with extra candy canes. Cool at room temperature. Cut into small pieces then cover and store in refrigerator or freezer.

Marcey Dyer • Pierce, Colo.

Friendship Fudge

3 c. Chocolate chips, Semi-sweet

1 (14 oz) can Sweetened condensed milk

Dash of salt

1/2 c. Walnuts, chopped

1-1/2 t. Vanilla

In a heavy saucepan, over low heat, melt chocolate chips with milk and salt. Remove from heat then stir in nuts and vanilla. Spread evenly in a buttered 8 or 9-inch square pan. Chill for 2 hours or until firm. Cut into squares. Cover and refrigerate. Makes 2 pounds.

Myrna Andrews • Idalia, Colo.

Fruit Balls

1 (8 oz) pkg. Dates, pitted

1 c. Prunes, pitted

1 c. Walnuts

1/2 c. Apricot halves, dried

1/3 c. Raisins

2 Tbsp. Frozen orange juice concentrate, thawed

Flaked coconut and/or confectioners' sugar

Using a food grinder with a coarse blade, grind prunes, walnuts, apricots and raisins. Stir in orange juice until well mixed. Shape into 1-inch balls. Roll each ball in coconut and/or confectioners' sugar. Store in airtight container and refrigerate. Makes 4 dozen.

Joyce Ramey • Greeley, Colo.

Popcorn Balls

5 quarts Popped corn

3/4 c. Corn syrup

1/4 c. Butter

2 Tbsp. Water

3-1/2 c. Confectioners' sugar

1 c. Marshmallows, cut in small pieces

Red or green food coloring optional

Over low heat, combine white syrup, butter, water confectioners' sugar, marshmallows and food coloring if desired. Cook just until mixture begins to boil. Pour over popped corn and stir until coated. Shape into balls.

* Dip hands in cold water to prevent popcorn from sticking to your hands.

Lola Nussbaum • Grover, Colo.

Chocolate Covered Cherries

2 (10 oz) jars Maraschino cherries, with stems

2 Tbsp. Butter, softened

3 Tbsp. Light corn syrup

1/2 to 1 t. Vanilla extract

2 c. Confectioners' sugar, plus more as needed

1 lb. Semisweet or milk chocolate

Drain cherries and dry on paper towels. In a medium bowl, combine butter, corn syrup and vanilla extract; blend until smooth. Stir in confectioners' sugar and knead to form a dough. Chill to stiffen in necessary. Wrap each cherry in about 1 teaspoon of the sugar-dough and place on parchment paper; chill until firm. (If mixture becomes too tacky or sticky, knead in additional confectioners' sugar.) Melt chocolate. Dip each cherry in chocolate and place on parchment paper lined baking sheets; chill until set. Store in an airtight container in a cool place to cure for 2 weeks. This allows the sugar dough wrapping around each cherry to liquefy.

Iola Egle • Bella Vista, Ark.

Cranberry Pecan Clusters

6 (1 oz) squares White chocolate

1 c. Cranberries, dried

1/2 c. Pecans, chopped

In a microwavable bowl, heat chocolate for 3 minutes or until melted. Stir until smooth. Stir in cranberries and pecans. Drop by teaspoonfuls onto a parchment paper lined pan. Freeze until set. Makes about 20 pieces.

Helen Druse • Lafayette, Colo.