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"
 
 

Sea Foam Candy

Makes 50 pieces
 

1 3/4 c. packed light brown sugar
3/4 c. white sugar
1/2 c. hot water
1/4 c. light corn syrup
1/4 tsp. salt
2 egg whites
1 tsp. vanilla extract
1 tsp. pecan flavoring
1/4 c. chopped pecans

 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.

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.

 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  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 c. 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 c. sugar
1/2 c. light corn syrup
2 tbs. water
1/4 tsp. salt
1 1/2 c. 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 tsp. 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!
 

Old Fashioned Hardtack Candy

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.
 

14 Minute Maple Candy

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.
 

Homemade Mounds Bars

 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.
 

Jim Crows

 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.
 

Magic Truffles

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.
 

Marshmallow Bumpies

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 tsp.fuls into coconut, completely coating each candy. Place on a greased cookie sheet.  Chill in refrigerator until firm.
 

Buttermilk Pecan Pralines

 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.
 

Milk Chocolate Praline

 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.
 

Miniature Candy Bars

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.

Mints (Candy)

 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.
 

Minty Mallows

 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.
 

Mock Peanut Brittle

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.
 

Mr. Pibb Pralines

 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.
 

Cherry Divinity

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.
 

Never Fail Divinity

 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 tsp. 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 cup; 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.
 

Oh Henry Bars
 

 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 350°F 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.
 

Chocolate Candy Squares

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° for 25 minutes. Cool for 1 hour. Cut into 1-1/2 " squares.
 

One Bowl Peanut Butter Fudge

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.

Peanut Butter Brittle

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 c.

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 cup.. 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 cup.; 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.

Walnut Divinity

 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°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°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 tsp. of powdered sugar at this stage.)

Add walnuts. Drop from tsp. 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.

Chinese Noodle 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 tsp.fuls onto waxed paper. Sets up in a few minutes.

Mamie Eisenhower's Fudge

4-1/2 c.  sugar
2 tbs.  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.

  Honey Butter 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.

Fanny May Fudge

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.
 

Killer Fudge

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.
 

Fantasy Fudge

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.
 

Candy Bar Fudge

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.
 

Butterscotch Fudge

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.
 

  Chocolate Butterscotch Fudge

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.
 
 

Creamy Peanut Butter Fudge

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.
 
 

Easy Creamy Fudge

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.
 
 

  Easy Milk Fudge

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

I hope you enjoy these family favorites.More will be added soon.

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©Sue Love,The Kuntry Koop,1998-1999,2001-2005-all rights reserved.