• Grease an 8×8 or 9×9 square size pan and line in the sides the parchment paper or aluminum foil.
• In a separate saucepan add the evaporated milk, brown and white sugar, butter and salt then set the mixture to boiling point until evenly mixed and dissolved well.
• Continue stirring it in a medium heat fire.
• Take off from the heat then add the vanilla and Irish cream then stir.
• Using an electric beater or mixer add the powdered sugar gradually after each addition.
• Set aside the fudge and let it chill for at least 2 hours.
• Slice into one inch squares and serve cold.

• Melt the white chocolate in a low medium heat pan, Add the sweetened condensed milk and bit of salt.
• Take off the pan from the heat and stir the crushed cookies and vanilla extract into the mixture then set aside.
• Prepare the pan lined with wax paper, and grease with butter – then spread the fudge evenly in the pan.
• Keep refrigerated or let it chill for about 2 hours.
• Cut the fudge into small one inch pieces and serve cold.

• Get a square pan then grease the pan in order the fudge not to stick to the pan.
• In a saucepan combine the following ingredients, the butter, sugar, eggnog, nutmeg and cinnamon then let it boil.
• Continuously stir until the butter melts.
• The moment the mixture will comes to boil, stop stirring the mixture when the syrup will form into a soft ball when put in a cold water.
• Take off the pan from heat and add the white chocolate and the marshmallow cream, the walnuts and vanilla extract.
• Continue to stir until the mixture will start to lose its gloss.
• Chill then cut into square size.
• Enjoy.

• Prepare a medium sauce pan then melt the butter in a moderate heat.
• Add the sugar, milk and then stir until it reaches its boiling point.
• Continue to boil for about 2 minutes continuously stirring the mixture.
• Pour the vanilla extract in the mixture and add the peanut butter.
• Prepare the sugar in a mixing bowl and continue to beat until it becomes smooth.
• Pour the sugar into the dish pan then add the mixture.
• Keep refrigerated until chilled then cut into a square shape for about an inch size.

• Mix in a sauce pan the following ingredients, cocoa, butter, milk sugar and salt then in a medium heat fire, cook the mixture by stirring frequently until it reaches a boiling point.
• Cook the mixture in 1 minute the moment it reached its boiling level.
• Get the pan from the heat then prepare the peanut butter and vanilla extract to be added to the mixture.
• Using the spoon beat the fudge until a thick texture will appear the transfer the mixture into a buttered pan.
• Let it cool in a fridge.

• Line an 8 inch pan with an 8 inch foil or wax paper and grease with butter.
• In a separate sauce pan, mix the sugar, evaporated milk and the marshmallow crème together.
• Stir and blend until melted and add salt and bring to boil.
• Remove the heated pan from the heat then add the milk chocolate chips then gently stir the mixture until it becomes smooth.
• In a chocolate mixture, fold in the cranberries then stir the vanilla extract.
• In a prepared pan pour in the mixture and let it cool then cut accordingly into one inch pieces.
• Serve cold.

• Prepare a 9 inches pan with a lined foil and grease the foil with butter then set aside.
• In a separate pan, add the sour cream, sugar and butter stir continuously in a medium heat until such time the sugar is evenly dissolved.
• Continue to boil until it reaches a soft ball stage.
• Remove the pan from the heat combine the white chocolate and marshmallow crème and stir.
• Stir in the peppermint extract then transfer into the prepared pan.
• Top with crushed peppermint candy and chill until firm.
• Use the foil to remove the fudge from the pan then cut into pieces by 1 inch each.
• Keep refrigerated prior to serving.

• Heat a saucepan in a medium heat fire.
• Add the sugar and evaporated milk.
• Stir frequently and bring to boil until it mix evenly and the sugar completely dissolved.
• Remove from the heat and gradually add the cranberries and chocolate until it melted and thickens.
• Pour the mixture into a separate baking pan, which was buttered with the one ounce of butter, and set to cool in a fridge for an hour.
• Once Firm and hard, slice the fudge in any shape you desire.

• Heat the saucepan in a medium fire; add the sugar, cocoa and salt stir frequently to mix evenly then
• add the corn syrup and milk.
• Cook until simmer.
• Add in the chocolate until it is melted and the sugar is compeletely dissolved.
• Cook until a soft ball egde will appear.
• Stir constantly so as not, to overheat.
• Transfer the mixture into a prepared bowl with garnished butter and let it cool for about 1 hour.
• Add in the vanilla extract and pour into an electric blender to mix well and becomes smooth and
• sticky.
• Pour the mixture into a baking pan then set aside to cool until becomes firm and hard.
• Cut into small squares and store in an airtight container.

TO PREPARE

• Preheat the oven to 400°F.
• Butter two baking sheets.

TO MAKE THE SHORTCAKES

• Combine the flour, sugar, baking powder, and salt in a food processor or blender and pulse to blend.
• Add the butter to the mixture and blend for about 30 seconds, until crumbly.
• Pour in the heavy cream and process until moist, about 30 seconds.
• Roll out the dough to ¾-inch thickness on a floured work surface.
• Cut out 3-inch circles with a cookie cutter or drinkingglass.

TO BAKE

• Transfer the shortcakes to the baking sheets and bake for 12 to 15 minutes, until golden.
• Transfer the shortcakes to a rack to cool.

TO PREPARE THE STRAWBERRIES

• Reserve one whole strawberry for each serving.
• Slice the rest of the strawberries and mix with the sugar.

TO ASSEMBLE

• Once the shortcakes are cool, use a serrated knife to slice each one in half.
• Arrange on serving plates, with the cut sides facing up.
• Top with sliced strawberries, whipped cream, and one whole strawberry for each serving.