1 Cup Butter
1 Cup Heavy Whipping Cream
1 Cup Brown Sugar (make sure it's not grainy)
1 cup White Sugar
1/4 tsp Salt
Mix well and wipe down sides of pot with damp cloth
DO NOT STIR AFTER THIS STEP
Bring to Soft Ball Stage on low - medium heat (I use the water test for more accurate results)
Once at soft ball stage, remove from heat and let cool until the bottom of the pan is cool to the touch
Scrape fudge into Kitchen Aid bowl
Add 2 tsp Vanilla and whisk until candy starts to thicken
Add 4 Cups Powder Sugar (slowly) until blended in
Add 2 Cups Toasted Pecans
Roll into long strips and wrap in wax paper.  Place in fridge to chill

In a Heavy pot (I use my Pressure cooker pot) add: 
2 Cups White Sugar
A dash of Salt (about 1/4 tsp)
1 1/4 Cup Heavy Whipping Cream
Mix well and do not turn on heat until sugar is browned in next step - then turn on lowest heat

In a separate pan, add 1 cup White Sugar on low to medium heat.  Let sugar brown and melt but do not let it scorch. 
Once sugar is melted, slowly add 1 Cup Heavy Whipping Cream while stirring.  This will make the sugar harden into fun crystal sculptures but as you stir constantly, you'll melt this back down to a liquid.  Once browned sugar is melted back down with with the cream, pour into Heavy pot with other ingredients and stir in well.

DO NOT STIR AFTER THIS STAGE
Wipe down sides of pan with damp cloth to lessen the chances of sugar crystallization.
Cook on low - med heat until candy reaches Soft Ball stage.  I prefer to use the water test for this as it has more accurate results than candy thermometers.    

Once candy is at Soft Ball stage, remove from heat and let cool to room temp.  The bottom of the pan should be cool to the touch.
Scrape candy into Kitchen Aid bowl and whisk on low until candy turns from shiny to dull in color and has a creamy consistency.  
Wrap in wax paper and place in fridge to chill.  These are also fun to pour into silicon molds or mini cups for gifts.

In a medium pot, add
3 Cups White Sugar
1 Can Evaporated Milk
1/2 Cup Butter
Mix well and bring to a boil for 5 minutes stirring constantly

Have ready in a large bowl:
1) 8 oz bar of chocolate broken in pieces
1) 10 oz package of Mini Marshmallows
2 Cups Chopped Nuts
1) 12 oz package of Chocolate Chips
Pour boiled mixture over ingredients in bowl

Fold in 4 Cups of Graham Cracker crumbs
Stir until smooth

Pour into Buttered cooking sheet and cool
​makes about 5lbs fudge and freezes well in airtight container

In a Heavy Pot (I use my Pressure cooker pot) add:
1 Cup White Sugar
1 Cup Light Brown Sugar (make sure it's not to grainy)
A dash of salt (about a 1/4 tsp)
Mix well with spoon so there aren't any clumps
Add 1 Cup Heavy Whipping Cream and mix well
Add another 1/4 Cup Heavy Whipping Cream slowly while stirring.
Once mixed in well, wipe down sides of pot with damp cloth 
      (This helps to not have crystallization of the sugars)
DO NOT STIR AFTER THIS POINT 
Cook on low-medium heat until candy reaches soft ball stage (I use the water test for best accuracy)
Once softball stage is reached, remove from heat and let cool to room temp
​Once cooled, scrape candy into Kitchen Aid bowl and whisk on low until candy changes from shiny to dull in color and becomes a creamy consistency.

Roll in a long strip in your favorite chopped nuts if desired.  Wrap in wax paper and place in fridge to keep chilled