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Shortbread Fudgies
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine's Chocolate Microwave Fudge Mix
1 cup soft butter
1 cup sugar
2 1/2 cups flour
1/2 cup sliced almonds

Preheat oven to 350º. Combine butter, sugar and flour and mix well. Press dough into 9" x 12" glass baking dish. Bake for 20 to 30 minutes or until light golden brown. Set aside to cool and prepare Microwave Fudge Mix according to directions on box. Spread Fudge while still warm on top of shortbread. Sprinkle with sliced almonds and refrigerate for approx. 1 hour. Cut into squares and serve.

Peppermint Fudge Balls
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine's Microwave Fudge Mix
1/4 cup milk
6 Tablespoons butter
1/2 cup chopped walnuts
1 cup crushed peppermint candy

Place Fudge Mix and milk in a medium glass bowl. Stir together until fudge mix is moistened (it will be too thick to completely blend). Place butter on top of mixture. Microwave on high for 2 minutes. Stir vigorously until smooth. Microwave on high for 1 additional minute. Add walnuts and stir well. Chill for approx. 45 minutes, stirring occasionally. Take 1 heaping Tablespoon of fudge at a time and form into a ball. Place crushed peppermint candy on a plate or piece of wax paper. Roll each fudge ball in the candy and then place on a plate and chill for approx. 1 hour. Makes approx. 20 fudge balls.

Cranberry Walnut Microwave Fudge
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine's Microwave Fudge Mix
1/4 cup milk
2/3 cube (6 Tbsp) butter
1/2 cup dried cranberries
1/2 cup chopped walnuts

Empty package of Fudge Mix into medium glass dish and stir in milk (mixture will be too thick to completely blend). Place the butter in center, on top of mixture. Microwave on high for 2 1/2 to 3 minutes. If butter has not completely melted, don't worry, it will melt when stirred. Add dried cranberries and walnuts and stir vigorously until smooth. Pour into a buttered 8" x 8" pan. Chill in refrigerator for 1 hour or in freezer for 1/2 hour. Cut into squares. Makes 24 squares.

Red Hot Valentine Microwave Fudge
Source: Canterbury Cuisine

1 pkg. Canterbury Cuisine's Microwave Fudge Mix
1/4 cup milk
2/3 cube (6 Tbsp.) butter
1/2 cup Red Hots Heart Shaped CinnamonValentine Cand

Empty package of Fudge Mix into medium glass dish and stir in milk (mixture will be too thick to completely blend). Place the butter in center, on top of mixture. Microwave on high for 2 1/2 to 3 minutes. If butter has not completely melted, don't worry, it will melt when stirring. Stir vigorously until smooth. Just before pouring into pan, fold in Red Hots candy pieces. Pour into a buttered 8" x 8" pan. Chill in refrigerator for 1 hour or in freezer for 1/2 hour. Cut into squares. Makes 24 squares.

Fudgie Shortbread Heart Cookies
Source: Canterbury Cuisine

1 cup soft butter
1 cup sugar
2 1/2 cups flour
3 Tablespoons cold water
1 pkg. Canterbury Cuisine's Microwave Fudge Mix
1/2 cup sliced almonds (optional)

Preheat oven to 400° F. Combine butter, sugar, flour and water and mix well. Refrigerate dough for approx. 1 hour. Roll dough to 1/4” thickness and cut with heart shaped cookie cutter. Place on cookie sheet and bake for approx. 8-10 minutes, or until cookies are golden brown around the edges. Let cool on cookie sheet for 10 minutes and then remove cookies to cooling rack. Prepare Microwave Fudge Mix according to directions on box. Let fudge set, stirring occasionally, until it has thickened to spreading consistency. Spread the top of each cookie with fudge and then sprinkle with almonds if desired. Makes approx. 18 cookies.

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