Got any simple recipes for sweets eg fudge?

How do you make good old-fashioned fudge? My mum used to make some really sinful-tasting fudge...Got any simple recipes for other homemade sweets please? Thanks for your answers. 10 points will go to the best answer that does NOT have a link to another website in it. Got any simple recipes for sweets eg fudge?
vanilla fudge





Ingredients


oil, for greasing


300ml Milk


350g caster sugar


100g unsalted Butter


1 tsp vanilla extract





Method 1. Grease an 18cm square cake tin.





2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time, until the sugar has dissolved and the butter melted.





3. Bring to the boil and boil for 15-20 minutes, stirring all the time.





4. When the mixture reaches the soft-ball stage (115掳C on a sugar thermometer), remove from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.





5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss disappears.





6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).





7. Once set, cut the fudge into small squares and store in a sealed container.


Got any simple recipes for sweets eg fudge?
Simple Fudge





Prep: 10 min Cook:16 minutes Chill: 2 hours


Makes: about 2 lbs (64 pieces)





1 1/2 cups sugar


1 5-ounce can evaporated milk (2/3 cup)


1/2 cup butter


2 cups tiny marshmellows


1 cup semisweet chocolate pieces or chopped bittersweet chocolate


1/2 cup chopped walnuts


1/2 teaspoon vanilla








1. Line an 8x8x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.





2. Butter the sides of a 2-quart heavy saucepan. In saucepan combine sugar, evaporated milk, and butter. Cook and stir over medium-high heat until mixture boils (about 10 minutes). Reduce heat to medium; continue cooking, stirring constantly, for 6 minutes.





3. Remove saucepan from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla; stir until marshmallows and chocolate melt and mixture is combined. Beat by hand for 1 minute.





4. Spread fudge evenly in prepared pan. Score into squares while warm. Cover; chill for 2 to 3 hours or until firm. When fudge is firm, use foil to lift it out of pan. Cut fudge. Store, tightly covered, in the refrigerator for up to 1 month.





I got this out of a home and gardens cook book! So it has to be good! :)
Bonfire toffee





60g Margarine


180g White Sugar


155g Golden Syrup


70g Black Treacle


20mls Vinegar





Put the margarine and the white sugar in a saucepan and heat gently, stirring all of the time. When all of the margarine has melted, add the golden syrup and black treacle. Continue to stir until the sugar has dissolved. Boil slowly, over a low heat, stirring occasionally.





You need to boil off enough water for the mixture to solidify when cooled to room temperature but you also need to keep the temperature of the mixture low enough during cooking to prevent burning. The test involves getting a sample of mixture on a teaspoon and dropping it into cold water - either in a cup or a saucer.





When the test yields a soft but not liquid result, add the vinegar carefully. The water and most of the acetic acid in the vinegar will boil off but some will stay in the toffee and modify the flavour - most importantly, the malt will stay in the final toffee.





Lightly grease a toffee tray with margarine.





Keep on boiling slowly and testing every few minutes (things speed up towards the end) until you get a stiff result - you will get a feel for how fast you can boil toffee without burning it. Carefully pour into a greased toffee tray and let cool. When cold, break up with a toffee hammer or the handle of a heavy knife or spoon.






Ingredients





397g can Carnation Condensed Milk


150ml (5fl oz) milk


450g (1lb) demerara sugar


115g (4oz) butter





Variations:


Add the following at the beating stage.





Rum and Raisin


Stir in 2tbsp of dark rum along with 115g (4oz) of chopped raisins.


Fruit and Nut


Stir in 85g (3oz) of mixed dried fruit and chopped nuts.


Chocolate


Stir in 175g (6oz) of melted plain chocolate





Method





Grease and base line an 18cm (7in) square tin with baking parchment.





Gently heat all the ingredients in a large, nonstick saucepan, stirring until the sugar dissolves.





Bring to the boil and simmer gently for 10-15 minutes, stirring continuously, until a temperature of 116潞C (240潞F) is reached on a sugar thermometer. Alternatively, test the fudge by dropping a little into a jug of cold water. If a soft ball is formed, the fudge is ready.





Remove from the heat. Beat until thick and grainy (about 10 minutes). Pour into the prepared tin and leave to cool. When cold, cut into squares.





Fudge can be stored for up to 1 month in an airtight container.
fudge





1 (7 ounce) jar marshmallow creme


1 1/2 cups white sugar


2/3 cup evaporated milk


1/4 cup butter


1/4 teaspoon salt


2 cups milk chocolate chips


1 cup semisweet chocolate chips


1/2 cup chopped nuts


1 teaspoon vanilla extract





Line an 8x8 inch pan with aluminum foil. Set aside.


In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.


Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm.
I use the same fudge reciepe posted by someone else, with the marshmallow fluff.





I also make peppermint almond bark, that is really easy. Melt a pound of white chocolate in a double boiler or over very low heat. Add 8 candy canes that you've crushed (I double bag them in two zip lock bags and crush w/ meat mallet until they are 1/4'; or smaller). Spread out onto a cookie sheet or jelly roll pan you've covered with aluminum foil. You want it to really be no more than 1/4'; thick. You can also melt some semisweet chocolate chips in a small ziplock bag, cut off the tip and add swirls of it to the white choclate. When cool break it into small pieces.