We try to make something for our teachers to show our appreciation and our Christmas joy. We've made ornaments, done recipes in a jar, made stationary. This year, we made Holiday Samplers which contained 2 pieces of 3 different kinds of fudge and a small bag of candied pecans. I placed the fudge in special holiday themed Ziploc containers, three layers separated by waxed paper. The nuts were bagged in festive bags and stuck on the side of the fudge. I tied some curling ribbon around the container and tucked notes the kids had colored for their teachers on the top. Although we've only passed out 4 of them, the reception so far has been great!

Here are the recipes for the fudge we made.

3 cups of semi-sweet chocolate chips

touch of salt

1 (14-ounce) can sweetened condensed milk

1 1/2 teaspoons vanilla extract

2 TBSP butter

3/4 cup chopped walnuts

1 1/2 teaspoons vanilla extract

2 cups marshmallows

Combine chocolate chips, 2 TBSP butter and condensed milk in a saucepan. Melt over low heat, stirring frequently. Once all the chips have melted, remove from heat and stir in nuts and vanilla. Pour mixture into a square pan (8x8 or 9x9 works best) lined with waxed paper or tin foil.

Melt marshmallows in small saucepan with 1 TBSP butter. Pour over top of fudge and swirl with a metal spoon. Cool in fridge for about 2 hours.

Once the fudge has hardened, take it out of the pan and peel from the tin foil or waxed paper. Cut into squares and put in an air tight container. Store in refrigerator for best texture and flavor.

3 cups of white chocolate chips

1 (14-ounce) can sweetened condensed milk
1 TBSP butter

1/2 cup crushed peppermint candies (mash candy canes - good way to get out pre-holiday aggression!)

Combine chocolate chips, butter and condensed milk in a saucepan. Melt over low heat, stirring frequently. Once all the chips have melted, remove from heat and stir in crushed peppermint. Pour mixture into a square pan (8x8 or 9x9 works best) lined with waxed paper or tin foil.

Cool in fridge for about 2 hours. Once the fudge has hardened, take it out of the pan and peel from the tin foil or waxed paper. Cut into squares and put in an air tight container. Store in refrigerator for best texture and flavor.

2 cups of semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
2 TBSP butter
2 cups peanut butter chips (or peanut butter - use crunchy if you like nuts in your fudge)
1 1/2 teaspoons vanilla extract

Combine chocolate chips, butter, 1 cup of peanut butter chips and condensed milk in a saucepan. Melt over low heat, stirring frequently. Once all the chips have melted, remove from heat and stir in vanilla. Pour mixture into a square pan (8x8 or 9x9 works best) lined with waxed paper or tin foil.

Melt 1 cup of peanut butter chips in the microwave for about 20 seconds. Stir and zap again for 20 seconds or until it has melted. Pour over top of fudge and swirl with a metal spoon. Cool in fridge for about 2 hours.

Once the fudge has hardened, take it out of the pan and peel from the tin foil or waxed paper. Cut into squares and put in an air tight container. Store in refrigerator for best texture and flavor.