Orange Chocolate Fudge

Ingredients
• 3 c. granulated sugar
• 1/2 c. orange juice
• 1/2 c. water
• 1 pkg. (12 oz.) semisweet chocolate chips or pieces
• 1 Tbsp grated orange peel
• 2 c. coarsely chopped walnuts

Instructions
• In a large saucepan (at least 4 quarts), combine the sugar, orange juice and water.

• Cook over medium heat stirring until sugar is dissolved.

• Using a candy thermometer, cook the syrup without stirring until the temperature reaches 234 ° -- the soft-ball stage. This usually takes about 25 minutes.

• Remove from heat and whisk in the chocolate until completely blended. Stir in the orange peel and the walnuts.

• Spread in foil lined pan and chill until set.

• Turn out of pan and cut into squares. Store covered in a cool, dry place.

Chocolate Mint Meringues

Ingredients

• 2 egg whites
• dash of salt
• 8 - 10 oz. pkg. mint chocolate chips*
• 2/3 c. sugar
• green food coloring

Instructions
• Preheat oven to 400 °.

• Beat egg whites and salt until soft peaks form.

• Gradually add the sugar and the food coloring while beating on high speed and continue beating until stiff peaks form.

• Fold in the mint chocolate chips.

• Drop onto two cookie sheets with a teaspoon. (About 24 - 30 meringues.)

• Put the meringues in the oven and turn the oven OFF. Do not open the door for six hours. You can leave them overnight too.

* I use about 3/4 of a pkg. of Andes® Creme de Menthe Baking Chips.