Cranberry Nut Fudge

Ingredients:

12 ounce package of fresh cranberries

1/2 cup light corn syrup

2 cups white chocolate chips

1/2 cup confectionary sugar

1/4 cup evaporated milk

1 tsp. vanilla extract

1/2 cup walnuts or pecans, chopped (Optional)

Directions:

Line the bottom and sides of an 8" x 8" pan with plastic wrap.

Set aside.

In a medium saucepan, bring the cranberries and corn syrup to

a boil on high for 5 to 7 minutes. Stir occasionally until the

liquid is reduced to about 3 tablespoons. Remove from heat.

Immediately add the chocolate chips and stir until they are

completely melted.

Add the confectionary sugar, evaporated milk, vanilla extract

and nuts. Stir vigorously until the mixture is thick and glossy.

Pour into the pan. Cover and chill until firm.

Pumpkin Candy

Ingredients:

1 cup pumpkin

1 cup sugar

1 3/4 cups shredded coconut (17 oz. bag)

1/2 tsp. ground cinnamon

1/4 tsp. ground cloves

Directions:

In a 2 qt. saucepan, combine the sugar, 1 1/4 cups coconut and

the spices. Cook and stir over medium-high heat until the mixture

pulls away from the sides of the saucepan (about 18-20 minutes).

Turn mixture onto a buttered platter. Allow to cool.

Using about 2 tsp. of the mixture each time, shape into balls or

oblong shapes.

Roll the balls in the remaining 1/2 cup of coconut to coat.

Cover and store the candy in the refrigerator.

Makes about 2 1/2 dozen pieces.