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Cinnamon and White Chocolate Fudge Recipe

3 cups
1 small can (5 ounces)
3/4 cup
8 ounces
4 ounces
1 – 7 ounce jar
1 cup
1 teaspoon
1/2 teas.
3 drops
granulated sugar
evaporated milk (not sweetened)
butter
white chocolate chips
dark chocolate bar, chopped
marshmallow cream
walnut pieces
vanilla
cheyenne pepper
cinnamon oil

Recipe Pan Type: 9" x 9" pan

White Chocolate Fudge Directions

Line pan with foil, so the ends of foil extend over the sides of pan; set aside.

Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.

Add white chocolate, dark chocolate and marshmallow creme; stir until completely melted. Add cinnamon oil, cheyenne pepper, walnuts and vanilla; mix well.

Pour the white chocolate fudge immediately into prepared pan; spread to form an even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.

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Recipe For Happiness

2 Heaping cups of Patience
1 Heart full of Love
2 Hands full of Generosity
1 Head full of Understanding
and a Dash of Laughter

Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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