Dreamsickle Fudge
6 cups sugar
3 sticks Butter
1 (12 oz.) can cream
2 pkgs.White Chocolate Chips
2 tsps. Vanilla
2 jars Marshmallow cream
3 tsp. Orange Flavoring
Red and Yellow Food Coloring..

Mix first three ingredents together, bring to a boil. Boil for 8-9 minutes or till candy thermometer reaches234 degree. Remove from heat, add 2 pkgs of white chips, stir till melted.

Add vanilla and marshmallow cream. Stir till melted. Pour 1/2 mixture into a buttered pan 9x13 inches. To the remaining batter add 3 tsps. of orange extract, and equal amounts of red and yellow food coloring to make the mixture orange. Spread the orange mixture over vanilla. Allow to cool..

White Chocolate Candy 

2 lbs. white chocolate
4 c. golden graham cereal
2 c. miniature marshmallows
2 c. nuts (pecans or walnuts)

Mix cereal, marshmallows and nuts in large bowl. Melt chocolate in double boiler (do not microwave). Pour over ingredients and mix until everything is coated with the chocolate. Drop on wax paper with teaspoon. Let set until firm.

WHITE CHOCOLATE TURTLES

      3 cups sugar
      1 1/2 cups toasted pecans
      1 cup light corn syrup
      1 cup heavy cream
      1 1/2 tbsp butter
      3 oz milk chocolate
      1 tsp vanilla
      tempered white chocolate

      In a sauce pan, combine the sugar, pecans, corn syrup, cream,
and butter together. Stir over high heat until the sugar dissolves.

      Stir in the chocolate and boil the ingredients slowly to the
firm ball stage, 248 degrees F.

      Stir in the vanilla. Using a wooden spoon, drop about a
tablespoon for each candy onto a parchment-lined baking sheet. Let the
caramels cool and set, about 5 minutes.

      Using a candy dipping fork, dip each caramel into the tempered
chocolate. Place the chocolates back on the parchment on allow to set,
about 5 minutes.

Tumbleweeds

1 pound white chocolate
    or almond bark
1 (12 ounce) package
    peanut butter chips
1 (12.5 ounce) can roasted
    peanuts (2 1/3 cups)
2 (11 5/8 ounce) cans potato
    sticks (3 cups)

Combine white chocolate and peanut butter chips in 2-quart glass measure. Microwave at 50% power for 4 minutes or until melted; mix well. Stir in peanuts and potato sticks. Drop by teaspoonsful onto wax paper-lined baking sheets. Place in freezer or refrigerator to set. Store in covered container at room temperature.

Makes about 4 dozen

White Chocolate Pretzel Candy 

1-1/2 c. white chocolate
3/4 c. broken pretzel sticks
3/4 c. dry roasted nuts

Melt white chocolate in microwave. Stir in pretzels and peanuts. Pour out on cookie sheet. Freeze 10 minutes. Break apart

Key Lime Fudge
3 cups white baking pieces
1 (14 ounce) can sweetened condensed milk
2 teaspoons finely shredded lime peel
2 tablespoons bottled key lime juice or regular lime juice
1 cup chopped macadamia nuts, toasted, if desired

Line an 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.  In a large heavy saucepan cook and stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture
is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in
nuts. Spread mixture evenly in prepared pan. Cover and chill about 2 hours or until set.