Easy Microwave Carmels

1/2 C brown sugar

1/2 C white sugar

1/2 C sweetened condensed milk

1/2 C karo syrup

1/2 C butter, softened

Mix in an 8x8 inch glass dish.  Microwave 3 minutes and stir.  Microwave an additional 3-5 minutes and check for soft ball.  Cook an additional minute if needed.  Let cool completely.  Cut into squares and wrap in wax paper.

Kimberly Miller's easy and not too chewy recipe!

Easy Sugarplum Treats

14-ounce bag of candy melts
Craft sticks
10-ounce package of marshmallows
Assorted sprinkles, sugars, nuts, flaked coconut, and candy decorations

1. Line a cookie sheet with aluminum foil and lightly spray it with nonstick cooking spray.
2. Melt the candy coating according to the package directions.
3. Insert a craft stick into each marshmallow. Working one at a time, dip them into the melted candy coating, then into one of the decorations (for easy dipping, put the decorations in shallow bowls), and place them on the cookie sheet.
4. Once all the sugarplums are made, chill them in the freezer for 15 minutes. They can be stored in an airtight container for up to 5 days. If you like, wrap each treat in a cellophane candy bag (available at craft and party stores) tied with a ribbon, as shown.
Makes 3 dozen.

World's Best Peanut Butter Fudge

4 cups white sugar
1 cup milk
½ cup butter
1 (7 oz.) jar marshmallow crème
12 oz. Peanut butter
2/3 cup all-purpose flour

Grease a 9x13 inch baking dish, set aside. In a saucepan, combine sugar, milk, and butter. Bring to a boil, and cook 5 minutes. Remove from the heat. Stir in the marshmallow crème and peanut butter. Gradually stir in the flour. Spread into the prepared pan, and let cool.

This is so yummy! Prep time: approx. 5 minutes. Cook time: approx. 20 minutes. Ready in approx. 1 Hour 25 minutes. Makes 3 ¾ pounds.

Fudge tips: will store at room temp for 7-14 days in an airtight container, separate layers with waxed paper. Or store in the fridge for 2-3 weeks in airtight container.

From: www.allrecipes.com