-Each fudge type will need a medium to a large microwavable bowl, a sheet foil pan works, but any rectangle foil pan will do (It doesn't have to be foil but this is what I do. I take 2 foil pans of the same size. I very seldom have a sheet pan. But I take a permanent marker and mark 1 inch up from the bottom on all 4 sides. then I line it with parchment or wax paper. I pour the fudge into that and use the other foil pan to push down on the fudge to make it even and see if the fudge is fairly level with my marks. Depending on the size pan, the fudge may not hit all 4 corners, but it's not a problem and you will know the next time if you wish to double the recipe or not.
-a big, sturdy strong spoon
-parchment or wax paper
-a spatula
-permanent marker
-various dry I measuring cups, measuring spoons, and liquid measuring cups.
Ingriendentes for the first three fudges are on here, which I will update with more as time gets closer
Note: All butter must be real butter not margarine or it won't set.

Peanut butter fudge- makes 40-ish pieces of 1-inch
1 cup butter (no margarine)
1 cup creamy peanut butter
1 tsp vanilla
3 1/2 cups powdered sugar
Dark chocolate fudge with or without pecans- 30 ish pieces
2 cups dark chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1 tsp vanilla extract
(optional) 1 cup chopped pecans (in the recipe) and 1/2 cup or so for the top (whatever you like)
Rocky Road about 30 ish pieces
2 cups semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/4 cup butter
1 tsp vanilla extract
2 cups marshmallows
1 cup salted peanuts 

Parental guidance. Bowls being microwaved may be hot. Beware of sharp objects in the kitchen. Be cautious of possible nut allergies.