Sweet and Salty White Fudge

2/1/4 cups White Chocolate Chips
1 can (14 oz.) sweetened condensed milk
1 cup miniature marshmallows
1 1/2 tsp. vanilla
1 cup chopped pretzels

In a heavy saucepan, combine chips, sweetened condensed milk, and marshmallows over medium heat, stirring constantly until mixture is smooth.  Remove form heat.  Stir in vanilla and pretzels.  Pour mixture into an 8" x 8" x 2" pan lined with wax paper.  Refrigerate for 2 hours, or until firm.  Cut into squares.

Comments:  My daughters both wanted me to make them some fudge.  They wanted Chocolate, Peanut Butter and White.  Like my oldest daughter I like white fudge but also like the sweet salty taste  so I decided to take a twist on some candies I made earlier so I mixed chopped pretzels, salt and all, into my fudge.  It made some of the best fudge I've ever eaten.  And that was the same comment I received from those I shared my fudge with.

White Chocolate Pistachio Cookies

1 cup (2 sticks) sweet butter at room temperature
3/4 cup white sugar
3/4 cup firmly packed brown sugar
2 eggs at room temperature
1 teaspoon baking soda
1 teaspoon salt
2-1/4 cups flour
2 cups (12 ounces) white chocolate chips
1 cup shelled Pistachios

Beat the butter and sugars together until they are smooth and creamy. Beat in the eggs, 1 at a time, followed by the baking soda, and salt. Stir in the flour. Gently mix in the white chocolate chips and nuts.

Chill the dough, well covered and sealed, for at least 30 minutes making it easier to work with.  About 15 minutes before you are ready to bake your cookies, preheat the oven to 375 degrees. Drop the cookies in teaspoon-sized rounds onto parchment- or silicone-covered baking sheets. Bake them for 10 to 12 minutes, until they are a golden brown. Let them cool briefly on the sheets; then remove them to a rack to cool.

Makes about 60 cookies.