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Total: 15 mins, Prep: 15 mins, Yield: 9x9 pan fudge (16 servings)

Ingredients

3 cups granulated sugar

1.5 sticks butter

2/3 cup evaporated milk

1 cup peanut butter

1 jar (7 ounces) marshmallow cream

1 teaspoon vanilla extract

1/2 cup Strawberry Margarita Preserves

Steps to Make It

Prepare a 9x9-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

Place the sugar, butter, and evaporated milk in a medium saucepan over medium-high heat.

Stir constantly until sugar and butter are melted and the mixture is smooth.

Insert a candy thermometer. Continue to cook the candy until it reaches a full boil. Continue to cook, stirring constantly, until the candy reaches 235 F.

Remove the pan from the heat.

Immediately stir in the peanut butter, vanilla, and marshmallow cream, and stir until well-combined.

Pour the fudge into the prepared pan.

Working quickly so that the fudge does not start to set, place small spoonfuls of Strawberry Margarita Preserves all over the surface of the fudge, and drag a table knife through the fudge to create a marbled effect.

Allow the fudge to set at room temperature for at least 2 hours or overnight. Once set, cut into small pieces and serve. Store remaining fudge in an airtight container at room temperature.

Chocolate Peanut Butter & Jelly Fudge

Ingredients

1 jar Marshmallow Cream

1 11 ounce package White Chocolate Chips

3/4 cup Creamy Peanut Butter

1/4 cup Crunchy Peanut Butter

1/8 teaspoon almond extract

3/4 cup Unsalted Butter

2 1/2 cups Granulated Sugar

pinch of Kosher Salt

1 cup Heavy Whipping Cream

3/4 cup Tutti Frutti Jam

Directions

Line an 8-inch square baking dish with parchment paper. Set aside.

In a large mixing bowl, add marshmallow cream, white chocolate chips, almond extract, and peanut butters. Set aside.

In a large saucepan, combine butter, sugar, salt, and whipping cream. Bring to a boil over medium high heat. Boil for 4 full minutes.

Pour boiling mixture over ingredients in mixing bowl. Using an electric mixer, beat for about 1-2 minutes, until smooth and creamy (and white chocolate is completely melted).

Pour half of the mixture into bottom of baking dish. Top with Tutti Frutti Jam. Using a knife, swirl the Tutti Frutti Jam into the fudge. Top with the remaining fudge mixture. Swirl again with the knife, to mix the preserves into the peanut butter layers.

READY IN: 25 mins, SERVES: 30, YIELD: 3 per person

Ingredients:

2 cups shredded cheddar cheese

1⁄2 cup room temperature butter

1 teaspoon paprika

1⁄8 teaspoon cayenne pepper

1 cup all-purpose flour

2⁄3 cup Pepper Jelly

Directions:

Combine the cheese, butter, paprika, and cayenne in a mixing bowl and beat until smooth.

Add the flour, combining with a fork just until it forms a nice ball of dough. Cover or wrap and chill for half an hour.

Preheat oven to 400°F.

Roll into small balls and place each into tart tin.

You should get at least 30 tarts.

Press each ball with fingers to shape tart shell bottom and sides.

Spoon 1 teaspoon jelly into each mini tart.

Bake 400 degrees for 10 minutes OR until golden.

Cool in pans five minutes, then remove from pans to a wire cooling rack.

Serve warm or at room temperature. Baked tarts may be frozen for up to 1 month.

Variations:

Use frozen mini phyllo pastry shells as the base

You can also put in a tiny cube of cream cheese under the hot pepper jelly.

Or tiny pieces of Brie cheese rinds removed then top with the pepper jelly to add another element of tang. Sprinkle with 3 tablespoons chopped roasted salted almonds.

Place a tiny cube of cream cheese and some Raspberry Chipotle Jam on top. The crust gives the heat and then the jam gives a touch of sweetness.

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