INPUT ARTICLE: Article: Place the planted containers where they will be exposed to at least six to eight hours of direct sunlight each day.  In very hot climates, it is best if the direct sunlight exposure is in the morning and early afternoon as the hot, scalding afternoon sun can cause damage to the leaves and fruit. Setting the tree containers on wheeled carts is a good way to move them around with ease. Gardeners might also consider investing in a dolly. One downside to growing fruit in pots is the necessity for frequent irrigation. Soil in containers dries out much more quickly than ground soil.  Check the containers every morning and evening. Water the fruit plant, tree or bush when the top inch or two of soil becomes dry and apply the water until it drains from the bottom of the container. Watering plants with spoiled milk is a good way to both stave off powdery mildew and add some nutrients to the soil at the same time. Fertilizer must also be applied to potted fruit plants  more frequently. A balanced 10-10-10 water-soluble fertilizer should be given every two weeks or so.  Follow the fertilizer manufacturer’s recommendations for dilution instructions and application frequency. Always water first then apply the diluted fertilizer. Do not apply fertilizer after mid- to late summer to avoid new, tender leaf growth coming into the winter months. Gardeners should make sure that their fruit plants have good drainage. Adding horticultural or washed playground sand to the potting soil prior to planting is an excellent way to improve drainage. Another idea is to set the plant off the ground by using planter “feet” or bricks. This may also help keep out ants. Gravel placed at the bottom of fruit tree pots will prevent the containers from becoming top-heavy. Taller fruit trees may also need stakes or trellises to keep them upright, especially when bearing fruit. In the winter, even fruit trees and bushes that are hardy enough to take the cold temperatures should be moved indoors or to a protected location in late fall when they are grown in containers.  A garage where the temperatures do not drop much below freezing is fine or, where winter temperatures tend to get very cold, a basement or cool room in the house works well. Over the winter, you should water the plants lightly when the soil becomes dry.

SUMMARY: Keep the potted fruit trees in direct sunlight for most of the day. Keep the fruit trees well-watered. Apply fertilizer every two weeks. Make sure the containers are draining properly. Once the fruit starts to grow, prevent the plants from toppling over. Move the containers indoors over the winter months.


INPUT ARTICLE: Article: Line an 8-inch or 9-inch (20.32 or 22.86 centimeters) square baking pan with wax paper or parchment paper going each direction so that the bottom and all four sides are covered. Leave about 2 inches (5.08 centimeters) of wax paper hanging over the edges. This way, you can use them like handles and pull the finished fudge out. You can also do this using tin foil instead. Stir the ingredients often to help the chips melt evenly. Keep stirring until everything is melted, smooth, and mixed together. There should be no lumps, clumps, streaks, or swirls. If you do not like peanut butter, you can use another type of chip, such as mint chocolate chip, red velvet chocolate chip, etc. The vanilla will help add a more complex flavor to your fudge. The salt will help cut the sweetness as well as bring out the chocolate and peanut butter flavors. Use a spatula to help guide the mixture across the bottom of the pan. Once everything is in the pan, place it into the fridge and wait until it becomes firm. The fudge must be firm before you cut it, or you'll end up with an oozy mess. Once the fudge has hardened up, use the wax paper handles to lift it out of the pan. Peel the wax paper away from the edges. If the fudge is too hard to cut, let it sit on the kitchen counter for 5 minutes. This will allow it to soften a little. Make sure that you are using a sharp knife to do this. If there are any leftovers, cover them up and store them in the fridge. The fudge should last about 1 week.

SUMMARY:
Prepare your baking pan. Heat the condensed milk, chocolate chips, and peanut butter chips in a saucepan over low heat until melted. Remove the saucepan from heat and stir in the vanilla extract and salt. Pour the mixture into the lined pan and refrigerate for at least 2 hours. Remove the fudge from the pan. Cut the fudge into 1-inch (2.54 centimeters) pieces. Serve the fudge on a plate.