Two Fudge Recipes & Some Chatter

First of all I'd like to thank you all for the birthday wishes for my Mom and daughter the other day and apologize for not posting these fudge recipe when I said I would. (yesterday)
I wanted to get the Chex giveaway posted so that I could end it in time for the winner to recieve their package hopefully before New Year's.
So far I have 19 entries and 3 days left to enter if you haven't.
Now to the fudge recipes.
The first one is for my favorite Peanut Butter Fudge. I make this one each year and could eat the whole pan all by myself.

Peanut Butter Fudge

2 cups sugar
2/3 cup milk
1 cup marshmallow creme
1 cup peanut butter
1 tsp. vanilla
Butter the sides and bottom of a heavy 2 quart saucepan.
In it, combine sugar and milk.
Stir over medium heat until sugar dissolves and mixture boils.
Place candy thermometer on the side of your pan and then cook mixture until it reaches the softball stage of 234°.
Remove from heat.
Quickly add marshmallow, peanut butter & vanilla.
Stir and pour into a buttered 8X8 pan.
Refrigerate and enjoy!
And don't forget to leave yourself a little extra in the bottom of the pan to eat with a spoon. You know...just making sure it tastes all right before you serve it to everyone. *wink*

Now for the second recipe. It's a simple recipe that does not require a candy thermometer.

Peanut Butter Cocoa Fudge

1 cup plus 3 tbsp. peanut butter
1 cup butter ( no substitutes)
3 1/2 cups powdered sugar
3 tbsp. baking cocoa
1 tbsp. vanilla

In saucepan, combine peanut butter and butter.
Cook & stir until blended.
Remove from heat & stir in powdered sugar, cocoa and vanilla.
Spread in a buttered 8x8 pan.
Freeze for 30 minutes or you can just place it in the refrigerator until firm.
Cut into squares and enjoy!

Well those are the two kinds of fudge that I have already made for the holidays. Today I'm beginning my cookie baking. I have CARMEN'S HOLIDAY BALLS in the refrigerator chilling and as soon as I finish this post I'm going to start on my TEA TASSIES as well as a big batch of Chex Mix. Since my oven will be full of cookies I'm going to get my electric roasting oven out and try making the snack mix in it. I figure it will hold a lot more and I can get two things done at once that way.
Well I better get to baking or my day will be gone before I know it.
Catch up with all of you later!

UPDATE:
Using the roaster oven for Chex Mix was not a good idea. I turned the temperature lower than what it called for and any and all pieces that touched the sides of the roaster began burning to a crisp black within the first 15 minutes. I ended up transferring it to baking sheets and placed them in the oven. Now I have cookie dough galore in my refrigerator. Looks like I'll be up all evening making cookies since the Chex Mix is taking up my oven. (6 batches)
Just thought I'd share my experience with you all so you didn't waste your time with the roaster.
Good idea ~ bad end result!