Got
a
hankering for some candy?You've come to the right place.Pull up a chair
and let's do some palavering about these "receipts"
Makes 50 pieces
1 3/4 cups packed light
brown
sugar
3/4 cup white sugar
1/2 cup hot water
1/4 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 teaspoon pecan flavoring
1/4 cup chopped pecans
1 Combine light brown and
white
sugars, water, corn
syrup, and salt in a heavy
2 quart saucepan. Cook covered
until mixture boils rapidly.
Remove lid, place candy
thermometer in pan, and cook
without stirring to 260 ° F
Remove from heat.
2 Beat egg whites until
stiff.
Pour hot syrup in thin
stream over egg whites,
beating
constantly with electric
mixer on high speed. Add
vanilla
and pecan flavoring.
3 Continue beating until
soft
peaks form and candy starts
to lose its gloss. Stir in
pecans and drop by spoonfuls
onto waxed paper. When candy
has set, store in airtight container.
1 chocolate bar
(your
choice)
1/2 c. milk
1/2 c. flour
Oil
Dip the candy bar in milk
and
then coat it in flour. Repeat this step two more times, for a total of
three coats. Heat oil in a frying pan. Fry candy bar on both sides for
about 1 minute. Remove from heat, and let cool on a paper
towel.
4 c. of nuts (any kind
you
like)
2 c. white raisins
2 lg. pkgs. marshmallows
2 lg. pkgs. chocolate chips
(dark)
On a baking sheet lined
with
wax paper, spread out nuts, raisins and marshmallows. In a double
boiler,
melt chocolate chips on a low flame. Pour chocolate over fruit
and
nut mixture.
Refrigerate for 1 hour.
Break,
or cut, into bite sized pieces .
2 c. sugar
1/2 c. water
1 c. peanut butter
1 tsp. vanilla
In a saucepan, bring sugar and water to a hard boil; cook for 1 minute.Remove from heat and quickly add peanut butter and vanilla. Beat quickly and rapidly; the mixture will harden as you stir. Pour fudge into a platter, allow to cool and cut into squares.
2 egg whites
1 c. ground peanuts
1 c. brown sugar
Beat egg whites until
still.
Add nuts and sugar, pour into shallow pan greased with butter.
Bake in oven until light
brown.
Mark into squares when removed from oven. This will never fail unless
allowed
to burn.
1 c.
evaporated
milk
1/2 stick butter
3 c. sugar
1 tsp. vanilla
3/4 c. chopped
nuts
Mix milk, butter and 2 c.
sugar
in saucepan, heating to boiling point. Melt 1 cup sugar in saucepan
stirring
constantly. Cook to soft ball stage. Add vanilla and nuts; beat until
very
firm. Pour into buttered 9 inch square pan.
Yield: 40 pieces.
1 c. peanut
butter
1/3 c. light corn syrup
1 c. sugar
1/3 c. water
Melted chocolate
Cook corn syrup, sugar,
&
water to 310 °; remove from heat, stir in warmed peanut butter
until
completely blended. Pour onto greased cookie sheet and score into
pieces.
When cool and hard, dip into melted chocolate.
2 c. sugar
1/4 tsp. cornstarch
1/2 c. evaporated milk
2 tbs. pumpkin
1/4 tsp. pumpkin pie
spice
1/2 tsp. vanilla
extract
1 c. chopped nuts
(opt.)
In a 2 quart saucepan,
cook
together sugar, pumpkin, spice, cornstarch and milk, stirring
frequently,
until mixture reaches soft ball stage.
Add vanilla and nuts and
cool
in a pan of ice water to 110 °. Beat
until fudge loses its gloss.
Pour into a lightly buttered 8x8x2" pan and
cool. Score and cut when
almost
cold. Store in wax paper lined metal can.
1 c. milk chocolate
chips
1 c. semi-sweet
chocolate
chips
2 tbs. margarine or
butter
1 (14 oz.) can
sweetened
condensed milk
1 tsp. vanilla extract
1 (10 oz.) pkg.
miniature
marshmallows
2 c. chopped walnuts
In a heavy saucepan, over
low
heat, melt chips and butter with sweetened condensed milk and vanilla;
remove from heat. In large bowl, combine
marshmallows and walnuts;
stir in chocolate mixture. Spread in foil lined
13x9" baking pan. Chill 2
hours or until firm. Remove from pan; peel off
foil and cut into squares.
Store loosely covered at room temperature.
1- 1/2 c. sugar
2/3 c. milk
1/2 stick (1/4 c.)
butter
or margarine
1- 1/2 c. white
chocolate
chips, (vanilla chips)
1 tsp. vanilla extract
1/2 c. sliced almonds,
toasted
1/2 c. dried cherries
Line a 8" square pan
with foil; grease foil.
Mix sugar and milk in a
heavy
3 quart saucepan. Add butter and bring to a boil over medium heat,
stirring
constantly. Without stirring, boil vigorously 5 min. Remove from heat.
Add chips and vanilla. Stir, then whisk until chips melt and mixture is
smooth. Stir in almonds and cherries; spread in prepared pan.
Refrigerate
6 hours until firm. Invert pan, peel off foil, invert fudge and cut in
1" squares.
1- 1/2 c. sugar
1/3 c. cocoa
1 can (5 oz.)
evaporated
milk
1/2 stick (1/4 c)
butter
or margarine
1 c. (6 oz.) mint
flavored
semisweet chocolate chips
16 round chocolate
sandwich
cookies
Line a 8" square pan
with foil; grease foil.
Mix sugar and cocoa in
heavy
3 quart saucepan. Stir in milk and butter.
Bring to a boil over medium
heat, stirring constantly. Without stirring,
boil vigorously 5 min.
Remove
from heat; add chips and stir until melted
and smooth. Spread 1 c. in
lined pan, top with cookies, then spread
remaining fudge evenly over
top.
Refrigerate 6 hours until
firm. Invert pan, peel off foil, invert fudge and
cut in 1" squares.
3 c.semi-sweet chocolate
chips
1- 14 oz. can Eagle.
Brand
Creamy Chocolate or Original Sweetened
Condensed Milk
Dash salt
1 c. chopped nuts (opt.)
1- 1/2 tsp .vanilla
extract
In heavy saucepan, over
low
heat, melt chips with Eagle. Brand and salt.
Remove from heat; stir in
nuts if desired, and vanilla. Spread evenly into wax paper lined 8 or 9
inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting
board,
peel off paper and cut into squares. Store covered in refrigerator.
1/4 c. mashed
potatoes
(1 sm. potato)
2 tbs. milk
1 tsp. vanilla
Dash salt
1 lb. box powdered
sugar
Peanut butter
Mix together all
ingredients,
except peanut butter. Add sugar until
dough consistency. Roll out
onto powdered sugar dusted bread board or waxed paper. Spread peanut
butter
all over. Roll it up like a jelly roll loaf.
Place in refrigerator to
chill.
Slice 1/4 inch thick.
1 c. light brown
sugar
1/4 tsp. salt
1/2 c. milk
1 c. miniature
marshmallows
1/2 c. peanut butter
1- 1/2 tsp. vanilla
In a saucepan,
combine
sugars, salt and milk. Cook until temperature
reaches 240° F.
on a candy thermometer. Remove from heat and add
marshmallows, peanut
butter and vanilla. Beat with a wooden spoon
several minutes until
thick and creamy and gloss disappears. Spread
in a buttered 8"
square
pan. Cut into squares. Makes about 48
3 c. (18 oz.) semi-sweet
chocolate
chips
1 (14 oz.) can Eagle Brand
Sweetened Condensed Milk
Dash salt
1 c. chopped walnuts
1 1/2 tsp. vanilla extract
In heavy saucepan,
over
low heat, melt chips with sweetened condensed milk and salt. Remove
from
heat; stir in walnuts and vanilla. Spread evenly into wax paper lined
8-
or 9 inch square pan. Chill 2 hours or until firm. Turn fudge onto
cutting
board; peel off paper and cut into squares. Store loosely covered at
room
temperature.
2 tbs. butter, softened
1 1/2 cups sugar
1/2 cup light corn syrup
2 tbs. water
1/4 tsp. salt
1 1/2 cups unsalted dry
roasted
peanuts
1 tsp. baking soda
Line a large rimmed
baking
sheet with aluminum foil then coat with the
butter.
In a large saucepan,
bring
the sugar, corn syrup, water, and salt to a boil
over high heat. Add the
peanuts
and continue cooking until the sugar syrup is golden and the hard ball
stage is reached, stirring constantly (see
Note). Remove from the heat
and stir in the baking soda.
Spread the peanut mixture
in
a thin layer on the prepared baking sheet
and allow to cool
completely.
Break into bite sized pieces and serve or
store in an airtight
container
until ready to serve.
NOTE: To test for
the
hard ball stage: Drop a bit of the mixture from a
teaspoon into a glass
of cold water. If it forms a ball and remains a ball
when it touches the
bottom of the glass, it has reached the hard ball
stage. If not,
continue
to cook the mixture, then test it again after a bit.
Oh — be careful when
working with the hot sugar mixture!
2 c. sugar
3/4 c. corn syrup
1 c. water
Mix and cook to 270
°F.
or hard brittle stage with threads as it falls in cool water. Remove
from
the heat and add food coloring as desired and 1/2 tsp. flavoring
(cinnamon,
peppermint, etc.). Pour into a buttered dish and cool. Break into
pieces
and roll in powdered sugar.
4 c. maple syrup
1 c. chopped nuts
1 c. cream
1 tsp. lemon extract
1/4 c. butter
Cook the maple syrup,
cream
and butte for 9 minutes after the boiling point is reached.remove from
heat, add the nut meats and extract and stir for 5 minutes. Pour into
buttered
pans . When cool, cut into squares.
5 oz. sweetened
condensed
milk
1 tsp. vanilla
2 c. powdered
sugar
14 oz. flaked
coconut
1- 24 oz. bag
of semisweet chocolate chips
Blend the milk and the
vanilla.
Add the sugar a little at a time till smooth. Stir in the
coconut.
The mixture should be firm. Pat firmly into a 9x13 pan and
chill till firm. Cut into bars and dip into melted
chocolate
and let cool on waxed paper for several hours.
2 sq.. unsweetened
chocolate
2 c. sugar
1/2 c. cold water
1/3 c. corn syrup
1 c. chopped
peanuts
1 tsp. vanilla
Grate chocolate.
Add
water, sugar, and syrup. Boil to soft ball stage (234 - 238
F).
Remove from heat. Add
peanuts and flavoring.Cool slightly. Beat until mixture begins to
crystallize. Drop by t. onto waxed paper.
Betty Crocker Easy Turtle Candy
4 .oz pecan halves
(about
72)
24 caramel candies
1 tsp. shortening
6 oz. semi-sweet
chocolate
chips
Heat oven to 300º.
Cover
cookie sheet with aluminum foil, shiny side up; lightly grease.
For each candy, place 3
pecan
halves in a "Y" shape on foil. Place 1 caramel candy in center of each
"Y". Bake just until caramel is melted, about 9 - 10 minutes. Heat
shortening
and chocolate chips over low heat just until chocolate is melted.
Spread
over candies and refrigerate 30 minutes.
6 oz. semi-sweet
chocolate
chips
1/3 c.+1 tbs. sweetened
condensed
milk
1 pinch salt
1/2 tsp. vanilla
Melt chocolate without
stirring
in top of double boiler. Remove from
heat and add condensed
milk,salt
and flavoring. Stir only until blended. Press into a block one
inch
high in wax paper lined pan. Chill until firm. Turn out. Remove
wax
paper. Cut into serving pieces. Store in airtight
container.
Makes about 1/2 lb.
3 oz. softened cream
cheese
2 tbs. milk
2 c. confectioner's
sugar
1/4 tsp. vanilla
2 oz. baking chocolate
1/8 tsp. salt
3 c. miniature
marshmallows
flaked coconut
Blend together cream cheese and milk. Add sugar and vanilla, mixing well. Set aside.
Melt chocolate over hot
water,
stirring until smooth. Combine cream cheese mixture,melted chocolate,
and
salt, mixing together well. Fold in marshmallows. Drop by
teaspoonfuls
into coconut, completely coating each candy. Place on a greased cookie
sheet. Chill in refrigerator until firm.
3 c. sugar
1 pinch of salt
3/4 c. white corn syrup
2 c. pecan halves
1 tsp. baking soda
1 c. buttermilk
2 tbs. butter
In a large saucepan, (5
or
6 quart size) combine sugar, baking soda, salt, buttermilk and corn
syrup.
Bring to a boil, stirring constantly. Reduce heat to
medium-low,continue
cooking until mixture becomes caramel colored and reaches soft
ball
stage (238 degrees). Remove from heat, add butter and pecan
halves.
Beat until thick enough
to drop from a spoon onto
waxed paper. If mixture becomes too hard, return to heat an add
small
amount of water. Stir until smooth. Yield: 44 to 48
Pralines.
*** Variation ***
Reduce sugar to 2
c.
Omit corn syrup. Increase butter to 3/4 c., add 1 t. vanilla.
Include
butter in cooking stage. Add vanilla with pecans.
3 c. sugar
1/2 tsp. salt
3/4 c. water
12 oz. milk chocolate
morsels
1/4 c. light
corn
syrup
1 c. pecans,
chopped
1 tsp. vinegar
In a large saucepan,
combine
sugar, water, corn syrup, vinegar and salt. Bring to full boil,
stirring
constantly. Boil 3 minutes without stirring. Remove from heat;
cool
5 minutes. Add chocolate morsels; stir quickly until
melted.
Stir in pecans. Quickly drop by measuring tablespoonfuls onto
foil
lined cookie sheets (work as rapidly as possible as
mixture tend to set up
quickly).
Garnish with pecan halves,ifdesired.
Refrigerate until set
(about
20 minutes). Peel candies off to serve. Store in refrigerator.
Makes
4 dozen 2" candies.
1 lb.
confectioners
sugar
2/3 c.
sweetened
condensed milk
1/2 tsp. vanilla
1/2 tsp. almond
extract
12 oz. semi-sweet
chocolate
pieces
12 oz. butterscotch
flavored pieces
1 lb. chopped spanish
peanuts
Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead.
Roll mixture between two
sheets
of plastic wrap to form 13x9 rectangle. Chill in refrigerator.
Meanwhile,
melt chocolate and butterscotch pieces in top of double boiler over hot
water. Stir in peanuts. Spread one half of chocolate mixture in
buttered
13x9x2 baking pan. Carefully place fondant layer on top. Spread
remaining
chocolate mixture on top. Refrigerate until firm. Remove from
refrigerator
10 minutes before cutting. Cut into
bars. Store in refrigerator.
Makes 48 pieces.
1 lb. powdered sugar
1/2 c. butter
2 tbs. evaporated milk
4 drops peppermint
flavoring
2 drops or more green
food coloring
Combine all ingredients
in
bowl and beat at high speed until well blended. Knead until
smooth.
Shape mints in candy molds. Then place on cookie sheets which
have
been covered with paper towels. Cover with paper towels.
Leave
overnight to set.
14 oz. sweetened
condensed
milk
1- 1/2 c. mint
chocolate chips;Nestles
2 c.
marshmallows.
miniature
1 c. nuts,
coarsely
chopped
Combine
over hot (not boiling) water; sweetened condensed milk and mint
chocolate
chips. Stir until chips are melted and mixture is smooth.
In
a large bowl,combine marshmallows and nuts. Add chocolate
mixture;
mix well. Spread into a foil lined 9 inch square pan. Chill
until firm, about 20 minutes.
8 c. corn flakes
1 c. peanut butter
1 c. white karo
1 c. sugar
Spread corn flakes over
large
toast pan. Mix Karo and sugar in saucepan and bring to a
boil.
Remove from stove. Add peanut butter and stir till it
melts.
Pour over cornflakes until well covered and spread thin on wax
paper.
Let cool.
1 c. sugar;
granulated
1 c. dark brown sugar,
packed
1 c. Mr. Pibb
1 c.
marshmallows;
miniature
2 to 3 c. of pecan
halves.
Cook sugars and Mr. Pibb
in
a saucepan over low heat, stirring constantly, then gradually
bring
to the soft ball stage (240 ° F. on candy thermometer).
Remove
mixture from heat; stir in marshmallows and pecans. Mix vigorously
until
marshmallows dissolve. Quickly drop by tbs.. on wax paper to
cool.
Makes 2 dozen pralines.
NOTE:
If Mr. Pibb is not
available in your area, use Dr. Pepper.
3 c.sugar
3/4 c. water
3/4 c. white corn syrup
2 egg whites
3 oz. box cherry JELLO®
1 c. coconut
1 c. chopped nuts
Mix, sugar, corn syrup
and
water. Boil to hard ball stage then beat two egg whites and stir
in JELLO®. Pour hot syrup slowly over this. Mix and
beat.
Add chopped nuts and coconut. Pour into buttered pan and cut into
squares
when cool.
2 c. sugar
1/2 c. white
syrup
1/2 c. hot water
1/4 tsp. salt
2 egg whites
1 tsp. vanilla
Mix sugar, syrup, water,
and
salt. Boil till sugar melts, then cook without stirring to hard
ball
or 250 ° on thermometer. Beat 2 egg whites till stiff.
Pour sugar mixture into egg whites. Add 1 teaspoon vanilla and
beat till it holds
shape.
Add nuts if desired. Pour into greased 9x13 pan.
No-bake Butterscotch Haystacks
1 c.
butterscotch
chips
1/2 c. Reese's
peanut butter chips
1 tbs. shortening (do
not use butter, margarine or oil)
1- 1/2 c. chow
mien noodles,coarsely broken
Line tray with wax paper.
In
medium microwave safe bowl,place butterscotch chips,peanut butter
chips and shortening. Microwave at HIGH (100%) 1 minute; stir. If
necessary,
microwave at HIGH an additional 15 seconds at a time, stirring after
each
heating, just until
chips are melted and mixture
is smooth when stirred. Immediately add chow mien noodles; stir
to
coat.
Drop mixture by heaping
tsps.onto
prepared tray or into paper
candy cups; let stand until
firm. If necessary, cover and refrigerate
until firm. Store in tightly
covered container in refrigerator. About 2 dozen candies.
Variation:
Chocolate Haystacks:
Substitute
1 semi-sweet chocolate chips or milk chocolate chips for butterscotch
chips.
Proceed as directed above with peanut butter chips, shortening and chow
mien noodles.
BASE
4 c. oats; quick
cooking
1/2 c. sugar
1 c. brown sugar,
packed
1 c. butter, melted
TOPPING
1 pkg.(6 oz.) chocolate chips
1 c. crunchy peanut
butter
To make Base:
Combine oats and sugars in
large bowl. Add melted butter and mix well. Press into greased 9X13"
pan
and bake in preheated 350F oven for 15 to 20 minutes. Cool for 2
minutes.
Meanwhile, prepare
topping:
Melt together chocolate
chips
and peanut butter, stirring to blend. Spread on top of cooked cookie
base
and refrigerate for 1
hour. Cut into squares
before
serving.
1/2 c. margarine
(melted)
2 c. vanilla wafer
crumbs
1 c. chopped walnuts
6 oz. pkg. chocolate chips
1- 1/2 c. flaked
coconut
2/3 c. evaporated milk
1 c. brown sugar
(firmly
packed)
Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter.Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar.
Stir until smooth. Pour
evenly
over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut
into
1-1/2 " squares.
2 pkg.BAKER'S
Semi-Sweet
Chocolate (8 squares ea. )
1 can sweetened condensed
milk (14 oz)
2 tsp.vanilla
1/2 c. peanut butter
MICROWAVE chocolate and milk in large microwavable bowl on HIGH 2-3 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. STIR in vanilla. Spread in foil lined 8" square pan. Drop peanut butter by teaspoonfuls on top of fudge. Swirl with knife to marbleize.
REFRIGERATE 2 hours or until firm. Cut into squares.
2 c. sugar
1/3 c. chunky peanut
butter
1/2 c. light corn syrup
1 tsp. baking powder
1/2 c. water
Grease 2 large baking
sheets.
Place on wire racks. In heavy 1- 1/2 quart saucepan,add first 3
ingredients,
stirring constantly. Boil over medium heat. Cook with out stirring till
mixture is 300 degrees on candy thermometer. Stir in peanut butter,
blend
well. Remove
from heat. Quickly, but
gently,
stir in soda. Immediately pour onto cookie
sheets. Don't spread. Cool
for 3 to 5 minutes till cool enough to handle.
With hands grasp candy by
edges,
lifting slightly, pull as thin as possible. Cool. Break into irregular
pieces. Store in tightly covered container.
Makes 1- 1/4 pounds.
Peanut Butter Marshmallow Cups
1-1/2 c. peanut butter;
smooth
or crunchy
5 oz. semi-sweet chocolate(
5 sq.),chopped
2 tbs. butter
1 pkg. marshmallows(
miniature)
Line 2 muffins pans with
24
foil baking cups. Melt peanut butter,chocolate and butter over low heat
or in microwave at Medium for 2 minutes. Stir until smooth. Fold in
marshmallows.
Spoon into baking cups; chill. Makes about 24 cups.
Saltine Candy w/ Chocolate and Nuts
40 Saltines
1 c.
butter
{don't use margarine}
1 c.
light
brown sugar
12 oz. pkg. chocolate
chips
1 c.
chopped
nuts,your choice
Line up the saltines on a
jelly
roll pan that has been lined with foil that makes a bigger rim
then
the pan. There should be 5 rows of 8.
Melt butter and add LIGHT
brown sugar. Stir often and bring to a full rolling boil for
exactly
3 minutes. Pour over the saltines and bake in a 400 oven for 5 minutes.
Sprinkle with chocolate chips and wait until they are almost melted;
spread
over all the saltines.
Drop the nuts over top as
evenly as possible.
Refrigerate for two hours
and then break up into pieces. Can be stored in a tin.
2 c. granulated
sugar
1/2 c. white
corn
syrup
1/2 c. water
1/8 tsp.
salt
2 egg
whites
1 tsp.
vanilla
1 c.
chopped
walnuts
Mix sugar,corn syrup,water and salt in saucepan.Heat slowly until sugar is dissolved:then boil gently,without stirring to 240 deg.F. on a candy thermometer (firm ball stage) . While syrup is boiling,beat egg whites until stiff. Beating constantly,slowly pour about 1/3 of the hot syrup over egwhites. Put remaining syrup back to cook to 265 deg.F. (hard ball stage)Gradually beat this syrup into egg whites: Add vanilla and continue beating until mixture will hold its shape.
( If weather is damp and candy refuses to hold its shape,beat in one teaspoon of powdered sugar at this stage.)
Add walnuts. Drop from teaspoon onto waxed paper; or pour into a buttered 9-inch square pan and cut into squares when cool. Makes about 1- 1/2 pounds of candy.
1 c. chocolate chips
2 c. spanish peanuts
2 c. butterscotch chips
2 c. chinese noodles
Melt chocolate chips and
butterscotch
chips together, stir in
remaining ingredients and
drop by teaspoonfuls onto waxed paper. Sets
up in a few minutes.
4-1/2
c
sugar
2 T.
butter
12
oz.
semi-sweet chocolate hips
12
oz.
german chocolate sweet chocolate, broken into pieces
14-16
oz.
marshmallow creme
12-13
oz.
evaporated milk
2 c.
walnuts,
chopped
1 pinch salt
In a large bowl, combine chocolate bits, sweet chocolate, marshmallow creme and chopped walnuts and set aside. In a saucepan over medium heat combine milk, sugar,butter, and salt. Bring to boiling while stirring constantly. Continue for six to seven minutes.
Pour the boiling milk and sugar mixture over the reserved chocolate-nut mixture, and beat until the chocolate is melted and the fudge is creamy. Pour fudge mixture into buttered 9 X 9 inch glass pan and let cool at room temperature for a few hours before cutting into squares.Store in tin box or other airtight container. Makes about (5) pounds of fudge.
1
c. sugar
1
c. brown sugar
1/4 c.
butter
2 tbs.
honey
1/2 c.
evaporated milk
1/2 tsp.
vanilla
Mix first 5 ingredients in a saucepan. Stir constantly until mixture boils. Boil with stirring for about 7 min., or to the soft ball stage: 250 °F. Cool pan slightly in a dish of cold water. Add vanilla and beat until creamy. Scrape into a 7" X 7" pan. Mark into 36 squares and cool overnight. Cut fudge into pieces and separate to dry slightly.
1 c.butter
4 c. sugar
1 c. whole milk
25 lg. marshmallows (or 2
c. mini-marshmallows)
2 oz. Baker's Unsweetened
Chocolate (1 square = 1 ounce)
11-12 oz. Milk Chocolate
Chips
(or broken Hershey bars)
11-12 oz. Semi-Sweet
Chocolate
Chips
1 tsp. vanilla
1 c. walnuts or pecans,
chopped
(optional)
Line a 9" x 13" pan with aluminum foil, butter the insides, and set aside.
Combine sugar, milk,
vanilla
and butter in a large saucepan. Bring to a boil for 2 minutes. Add the
marshmallows and stir until completely melted. Add in the chocolates
(all
three kinds) and remove from heat. Stir until melted. Add nuts. Pour
into
prepared pan. Cool and cut into 1-inch squares.
4 c.sugar
1/4 c. butter
12 oz. can evaporated
milk
4 c. semi-sweet chocolate
chips
11.5 oz. pkg. milk chocolate
chips
2 sq.unsweetened baking
chocolate
(1 square = 1 oz)
14 oz. marshmallow
creme
(two 7 oz. jars)
2 tsp.vanilla extract
4 c. pecan halves (Optional)
Place sugar, butter
and
milk in heavy sauce pan and bring to a boil under
medium heat. Boil for
8 minutes; stirring frequently.
Place the chips, in
a
heat safe large bowl (or saucepan). Pour boiled mixture over
remaining
ingredients. Mix thoroughly.
Pour mixture into buttered
6"x10" or 9"x11" pan. Allow to cool before
cutting.
3/4 c.margarine
3 c. sugar
2/3 c. evaporated milk
12 oz. chocolate chips
7 oz. marshmallow cream
1 c. walnuts (chopped)
1 tsp.vanilla extract
Lightly grease or butter
a
13 x 9 inch pan and set aside. Mix butters, sugar, and milk into a 3
quart
saucepan and bring to a boil, stirring constantly. Continue to boil for
5 full minutes on medium heat or until the candy thermometer reaches
234°F.
Remove from heat and stir
in chocolate chips until melted. Add
remaining ingredients and
mix well. Pour into the prepared pan.
Cool at room temperature.
1/2 c. butter
1/3 c. cocoa
1/4 c. brown sugar
1/4 c. milk
3- 1/2 c. powdered sugar
1 tsp. vanilla
30 caramels
1 tbs. water
2 c. salted peanuts
1/2 c. semi-sweet chocolate
chips
1/2 c. milk chocolate chips
Combine first 4
ingredients,
microwave on High until mixture boils; about 3 minutes.
Stir in powdered sugar &
vanilla. Pour into a greased 8 inch square pan. Heat caramels &
water
in microwave until melted. Stir in peanuts & spread over chocolate
layer. Microwave chocolate chips on High for 1 minute or until melted.
Spread over caramel layer. Chill until firm.
1 c. sugar
1/2 c. butter
3/4 tsp. salt
7- 1/2 oz. jar marshmallow
creme
5- 1/3 oz. can evaporated
milk
12 oz. butterscotch chips
1/2 tsp. vanilla
1/2 c. pecans, chopped
Combine the sugar,
butter,
salt, marshmallow creme, and milk in a heavy saucepan.
Cook to rolling boil over
medium low heat. Continue to boil for 5 full minutes, stirring
frequently.
Remove from heat and add butterscotch chips, vanilla, and pecans.
Stir until chips are melted. Pour into well buttered 9"x9" square
pan.
1 c. sugar
15 oz. sweetened condensed
milk
1/2 c water
6 oz. semi sweet chocolate
chips
6 oz. butterscotch flavored
chips
1/4 c. margarine
1 tsp. vanilla
1 c. chopped walnuts
Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234°F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts.
Spread into greased 9
inch
square baking pan. Cool and cut in 1-1/2 inch squares.
Makes 36 pieces.
3 c. sugar
1 c. evaporated milk
1/8 tsp. salt
16 oz. peanut butter
8 oz. marshmallow cream
1 tbs. butter
2 tsp.vanilla
Combine sugar, milk and
salt
in saucepan. Cook over medium heat until mixture reaches soft ball
stage.
Remove from heat; add peanut butter, marshmallow creme,butter and
vanilla. Stir until ingredients are thoroughly combined. Pour
into
large cake pan to cool.
2 c. miniature
marshmallows
14 oz. can condensed milk
dash of salt
12 oz. semisweet chocolate
chips
6 oz. milk chocolate chips
1/2 c.chopped nuts
1-1/2 tsp. vanilla
In 2 qt. glass measure, combine marshmallows, milk, and salt. Microwave on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts and vanilla.
Line 8 or 9 inch square
pan
with wax paper. Spread fudge evenly in pan.
Chill 2 hours, until
firm.
Turn on to cutting board, peel off paper and cut into squares.
2 tbs. margarine
2/3 c. evaporated milk,
undiluted
1- 1/2 c. sugar
1/4 tsp. salt
2 c. miniature marshmallows
1- 1/2 c. semi-sweet
chocolate
morsels
1 tsp. vanilla extract
1/2 c chopped pecans or
walnuts
Butter 8-inch square
pan.
In medium saucepan, combine butter, evaporated milk,sugar and
salt.
Bring to a boil over medium heat, stirring constantly. Boil 4 to
5 minutes,stirring constantly; remove from heat.
Stir in marshmallows,
morsels,
vanilla and nuts. Stir vigorously for 1 minute or until
marshmallows
melt completely. Pour into pan. Cool and cut into squares.
I hope you enjoy these family favorites.More will be added soon.
 |
 |
Email me your page url so that I may visit your site when you apply for an award.Click here. |
©Sue Love,The Kuntry Koop,1998-1999,2001-2004-all rights reserved.
Click
on individual names or scroll down page.