Thanks for stopping by! Sorry for the delayed reply. I try to respond asap to specific questions like this, but it’s been a crazy week!

OK. Storage. As long as you keep them cool and dry, all three of these recipes should keep really well for at least two weeks.

For the fudge: If your house is warm, I’d keep the fudge in the fridge, tightly wrapped in plastic wrap and then in a zip-top bag with all the air squeezed out of it.

For the marshmallows: Cut them and store them in a big zip-top bag (or a few of them, depending on how many marshmallows you make). Put an extra cup or so of powdered sugar in the bag and shake the bag up when you seal it. Then, when you go to pack them up, just tap off the extra sugar.

For the peanut butter cups: I’d make these right before you want to give them, because I don’t temper the chocolate (which can lead to little–perfectly safe–spots on the chocolate sometimes, which is kind of icky if you’re giving them for a gift). If you want to temper the chocolate, there are good detailed instructions here: http://www.epicurious.com/recipes/food/views/Tempering-Chocolate-233317 Other than that, store them in a cool, dry place in a zip-top bag.

Phew. All that said, obviously, they’re freshest right when made. If you’re giving them as gifts, I wouldn’t make them more than two weeks in advance. I’d love to see pics and hear about how it went!

OK.

About making marshmallow fluff. Someone else actually just asked me this question.

I have a feeling that either the proportions in the recipe will need to be a little different, or that you might need to add something to it to keep the fluff from setting up.

Let me see what I can find out. I’ll get back to you on this one as soon as I can.

Cheers!
+Jessie