Fudge For My Taste Buds Please

The last posting was about recipe award winners from the recent State Fair in Great Falls using Spam -- something I have always thought of as mystery meat. The same article went on to include a couple of recipes I am going to have to try. Just might have to wait for huckleberry season to come around again though. What do you think of these recipes? Logan took home his third culinary blue ribbon in the C&H Sugar Fabulous Fudge Contest. HUCKLEBERRY FUDGE 8 ounces cream cheese 4 cups sugar 1½ tsp. vanilla 12 ounces white chocolate, chopped ½ cup macadamia nuts, chopped 1 cup huckleberries Grease 8-inch by 8-inch baking dish. Beat cream cheese, sugar and vanilla until smooth. Heat white chocolate in a double boiler until smooth. Fold melted chocolate, huckleberries and nuts into cream cheese mixture. Spread into baking dish and chill for one hour. ——— Josh Pecukonis shook up the state fair standings by taking the top prize in the adult category for his fudge that replicates a steaming cup of cappuccino. CHOCOLATE CHERRY CAPPUCCINO FUDGE ¾ cup evaporated milk 1½ cups mini marshmallows 2 cups sugar 1 stick butter 5 tbsp. instant coffee granules 17 ounces white chocolate chips 2 ounces cream cheese 1 tsp vanilla 1 cup dried tart cherries ½ cup slivered almonds For white swirl portion: ¼ cup evaporated milk ½ cup mini marshmallows ½ cup sugar ¼ stick of butter 6 ounces white chocolate chips Mix sugar, butter and evaporated milk in a pan and bring to a boil for 5 minutes. Remove from heat and add coffee granules, white chocolate chips, marshmallows, cream cheese, vanilla, cherries and almonds. Make white swirl fudge separately. Divide tan fudge into coffee cups. Add white fudge and swirl to recreate coffee house-style cups of fudge. Recipes for all the winning culinary contests are available at the Cascade County Extension office, 3300 3rd St. NE.