I'm in the mood for Fudge...

I don't have any unusual recipes for fudge but I did come across a recipe that combines two of my favourite sweet things... Orkney Fudge Cheesecake Serves eight 250g Hobnobs (or other oaty biscuits), crushed 75g butter, melted 200g Philadelphia cream cheese 250g Orkney fudge (I'm sure any fudge will do) 600ml double cream, lightly whipped Make the base by combining the biscuits and butter and pressing into the base of a lightly buttered 24cm springform cake tin. Beat the cream cheese until soft. Grate 200g of the fudge (food processor can be used) and tip it into the cream cheese. Slowly fold cream cheese into the cream. Chop the remaining fudge and scatter it over the base of the cheesecake. Spoon the cream mixture over the top and cover. Chill for at least six hours before carefully decanting and serving in wedges.

Irish Cream Truffle Fudge Cook Time: 30 Minutes Ready In: 1 Hour 45 Minutes Yields: 24 servings INGREDIENTS: 3 cups semisweet chocolate chips 1 cup white chocolate chips 1/4 cup butter 3 cups confectioners' sugar 1 cup Irish cream liqueur 1 1/2 cups chopped nuts 1 cup semisweet chocolate chips 1/2 cup white chocolate chips 4 tablespoons Irish cream liqueur 2 tablespoons butter DIRECTIONS: 1. Butter a 8x8 inch pan. 2. In the top half of a double boiler melt the 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir. 3. Stir in the confectioner's sugar and Irish cream until mixture is smooth. Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down. 4. In the top half of a double boiler melt remaining chocolates until soft. Remove from heat and with a fork beat in the butter and Irish cream until smooth. Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top. Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen.

Hey, that sounds delicious to me; even if it doesn't make my hair grow. Here are two of my favorite fudge recipes for you. Peanut Butter Fudge* 2 cups granulated sugar 1 cup milk 1/2 stick margarine pinch of salt 1 cup peanut butter 1 teaspoon vanilla Mix sugar, milk, margarine and salt in a saucepan. Boil, stirring frequently, until it forms a soft ball in cold water. Remove from stove and add peanut butter and vanilla. Beat until creamy and pour into buttered 9x9 pan. Let cool before cutting. *If you want chocolate peanut butter fudge, add 1 heaping teaspoons of cocoa to the top four ingredient before cooking. Million Dollar Fudge 1 1/2 large bars sweet Hershey chocolate (total 13 1/2 oz) 1 jar (7 oz) marshmallow cream 1 tsp vanilla 2 small pkgs chocolate chips (12 oz) 1 tsp salt 4 1/2 cups sugar 1/2 cup (1 stick) butter 1 large can (13 oz) evaporated (not sweetened condensed) milk 2 cups chopped nuts (1 lb) Chip or shave bars into large bowl. Add marshmallows, vanilla, chocolate chips and salt. Mix sugar, butter and milk in large saucepan and boil. Cook 5 minutes, stirring constantly. Remove from heat and pour over first ingredients. Stir until chocolate dissolves. Add nuts and pour into 9 x 13 greased pan. Enjoy.

funnily enough my son has just come in with some fudge that he got from the garage on the way home from dropping off his girlfriend, so I'm eating some now, yummy, here is an unusual one: POTATO FUDGE Ingredients: 3 squares (3 oz) unsweetened chocolate 3 tablespoons butter 1/2 cup unseasoned, mashed potatoes (at room temp) 1 teaspoon vanilla 1/4 teaspoon salt 3-3/4 cups (1 pound) powdered sugar 2 teaspoons milk or soy milk Almonds, finely chopped Melt chocolate and butter together in a saucepan over low heat, stirring occasionally. Remove from heat and stir in mashed potatoes, vanilla, and salt. Sift powdered sugar into large bowl. Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly. If necessary, add milk to make a dough that can be kneaded. Turn out on a board and knead until smooth. Dust board with powdered sugar if necessary. Shape mixture into two rolls, about one inch in diameter. Roll in chopped almonds. Wrap in wax paper and chill. Cut into 1/2 inch thick slices. Makes 4 dozen. you can find more unusual fudge recipes here: http://www.geocities.com/georgiamom7/Fudge2.html long live fudge!