One mark of a gracious hostess is a well stocked candy dish. And what better to have in your dish than a homemade assortment of delicious chocolate fudges?

Fudge is also great to keep on hand to be able to pack a quick hostess gift or serve with a specialty after-dinner coffee. Let’s not forget that we should always keep a personal stash of our favorite fudges for middle of the day pick-me-ups during a particularly stressful day or even just for a relaxing moment.

I’m sharing this week two delicious and quick fudge recipes. You’ll find both of these fudges are simple to make and neither needs a candy thermometer. I don’t know about you, but I tend to shy away from recipes needing thermometers.

Make a batch of each of these fudges if you like. Roll a few pieces in white powdered sugar or colored sugar crystals. Then place them in small decorative foil candy cups in your box. I get my candy cups from Joann’s and Michael’s craft stores. I pack the fudge into tins that hold approximately one pound each. I prowl antique stores, flea markets and thrift stores to find interesting tins.

5 Minute Fudge

Assemble these ingredients:
2 Tablespoons butter
2/3 cup evaporated milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups mini marshmallows
1 1/2 cups semisweet chocolate chips
1 teaspoon vanilla
1/2 cup chopped pecans or walnuts

Method:
Combine the first four ingredients in a saucepan over medium heat. Bring your mixture to a boil and cook it about 4 and a half minutes. During this time stir constantly. Now remove from heat.

Stir in the rest of the ingredients and beat for about a minute. You’ll know when your finished beating because the marshmallows will be melted down and everything will be smoothly combined.

Have an 8” square buttered pan ready in which to pour in your pan of hot fudge. Cool this thoroughly.

Cut your fudge into squares.

Velveeta Fudge
This fudge became very popular a few years ago. This recipe makes about 3 pounds of delicious fudge -- and you don’t taste a lick of the cheese!

Ingredients:
2 sticks butter softened
8 oz. pasteurized process cheese, Velveeta, cubed for easy melting
1 1/2 pounds powdered sugar (this is about 5 cups unsifted)
1/2 cup unsweetened cocoa
1/2 cup non-fat dry milk
2 teaspoons vanilla extract
2 cups chopped pecans or walnuts

Method:
Heat butter and cheese cubes together, stirring well in a large saucepan over medium heat. Then remove from heat source.
Sift the cocoa and powdered sugar and add it to the cheese and butter mixture, being sure to mix well.
Stir in the non-fat dry milk, nuts and vanilla.
Have ready a buttered 9”x9”x2” pan. Place your fudge mixture into the pan and chill until quite firm.
Cut into squares.