1. Chocolate Fudge Melt 1/2 stick butter, 4 cups marshmallows, 1 cup cream, 2 cups sugar and a pinch of salt in a saucepan. Simmer, stirring, 5 minutes. Off the heat, stir in 3 cups chocolate chips until smooth. Spread in a foil-lined 9-by-13-inch pan. Let cool and cut into squares.
2. White Chocolate Fudge Make Chocolate Fudge (No. 1), replacing the chocolate chips with white chocolate chips. Spread in the prepared pan and top with sprinkles. Let cool; cut into squares.
3. Peanut Butter Fudge Melt 2 sticks butter in a saucepan with 1 cup creamy peanut butter. Off the heat, stir in 1 teaspoon vanilla and a sifted 1-pound box confectioners’ sugar. Spread in a foil-lined 8-inch-square pan. Press 1/2 cup chopped peanuts on top. Chill until firm and cut into squares.
4. Chocolate Truffles Bring 1 cup cream and 1/2 stick butter to a boil in a saucepan; pour over 1 pound finely chopped chocolate in a bowl. When melted, add 1 teaspoon vanilla and stir until smooth. Chill until firm. Scoop with a spoon and roll into balls, then roll in crushed peppermint candies, chopped nuts or cocoa powder. Chill.
5. Earl Grey Truffles Make Chocolate Truffles (No. 4), steeping 1 tablespoon Earl Grey tea leaves in the hot cream mixture, 5 minutes. Strain, then pour over the chocolate. Roll the truffles in cocoa powder.
6. Mexican Truffles Make Chocolate Truffles (No. 4) without the vanilla; stir 1 1/2 teaspoons cinnamon, 1/2 teaspoon each ancho chile powder and almond extract, and 1/4 teaspoon cayenne pepper into the melted chocolate. Roll the truffles in chopped toasted almonds.
7. Coconut-Almond Truffles Combine 3/4 cup almond butter, 1/2 cup each confectioners’ sugar and unsweetened shredded coconut, 3 tablespoons cocoa powder and 1/2 teaspoon vanilla; work into a dough. Roll into balls, then roll in shredded coconut. Chill.
8. Pistachio-Cherry Buttons Melt 1/2 cup white chocolate chips with 2 teaspoons shortening in the microwave. Spoon onto an oiled parchment paper–lined baking sheet to form circles. Let cool slightly, then top with pistachios and dried cherries. Let harden.
9. Chocolate-Raspberry Sauce Simmer 1 cup water, 1/2 cup each sugar and cocoa powder, 1/4 cup light corn syrup, 4 ounces chopped bittersweet chocolate and 1/2 teaspoon vanilla in a saucepan over medium heat, stirring, until the chocolate melts. Let cool, then stir in 2 tablespoons raspberry liqueur. Divide among jars and chill.
10. Chocolate Haystacks Melt 1 cup chocolate chips in the microwave. Stir in 2 1/2 cups chow mein noodles until coated. Drop spoonfuls on an oiled parchment paper–lined baking sheet. Sprinkle with chopped peanuts. Let harden.