Fantasy Fudge031910

3 c. sugar
3/4 c. butter
2/3 c. evaporated milk (sm. can)
2 c. chopped nuts
1 (12 oz.) pkg. chocolate chips
2 c. miniature marshmallows
1 tsp. vanilla

Combine sugar, butter and milk in heavy pan. Bring to full rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring. Remove from heat. Stir in chocolate chips until melted. Add marshmallows, nuts and vanilla. Beat until blended. Pour into buttered 9"x13" pan. Cut when firm.

Rich and Chewy Peanut Butter Bars

BAR:

4 1/2 cups quick cooking rolls oats
3/4 cups firmly packed brown sugar
1 cups butter, melted
1/2 cups corn syrup
1/4 cups peanut butter

TOPPING:

6 oz. pkg. (1 cup) semi-sweet chocolate chips
3/4 c. peanut butter

Heat oven to 350 degrees. Generously butter 9 x 13 inch pan. In large mixing bowl, combine bar ingredients; mix well. Press into prepared pan. Bake at 350 degrees for 15 to 25 minutes or until golden brown on edges and set in the center. Cool.

In small saucepan over low heat, melt topping ingredients, stirring constantly. Spread over bars. Refrigerate 30 minutes, then cut into bars.

Kit Kat Bars

2 sticks of butter
1/3 c. sugar
1 c. brown sugar
1/2 c. milk
2 c. graham cracker crumbs
1 box Waverly crackers
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
2/3 c. peanut butter

Mix together butter, sugar, brown sugar, milk and graham cracker crumbs, and boil for 5 minutes, stirring constantly. On the bottom of a 9 x 13 inch pan, put one layer of Waverly crackers. Spread 1/2 of boiled mixture over crackers. Top with another layer of crackers and spread remaining mixture on top. Add one more layer of crackers. Melt chocolate chips, butterscotch chips and peanut butter, and spread over the crackers. Refrigerate and serve.

Mocha Bourbon Balls

1 lb. vanilla wafers, crushed
2 c. walnuts, chopped
2 tbsp. cocoa
2 c. confectioners' sugar
3 tbsp. light corn syrup
4 (1 oz.) jiggers bourbon or rum

1. Blend together crushed wafers, chopped nuts, cocoa and sugar.

2. In separate bowl, mix corn syrup and bourbon together. Gradually add to crumb mixture.

3. Shape into balls the size of small walnuts and roll in confectioners' sugar.

4. Chill overnight. Yield: 5 dozen.

Microwaveable Fudge

4 c. sugar
1 (12 oz.) can evaporated milk
1 c. butter
1 (12 oz.) pkg. semi sweet chocolate morsels
1 (17 1/2 oz.) jar marshmallow fluff
1 tsp. vanilla extract
1 c. chopped walnuts

In a large bowl combine sugar, milk and butter. Cook on High power (stirring often) for 19-1/2 minutes or until mixture reaches soft ball stage (238°F on a candy thermometer). Remove from microwave and add chocolate morsels, marshmallow fluff, vanilla extract and chopped nuts and mix well. Pour into greased 9"x12" dish and refrigerate.

Makes about 5 pounds.

Use a candy thermometer for best results.

Peanut Brittle Candy 030210

1 cup white sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
1 tablespoon butter or margarine
1 cup salted peanuts
1 teaspoon Baking soda

Combine sugar, corn syrup and water in heavy skillet. Cook slowly until sugar dissolves. Cook to soft ball or soft crack stage (270°F on candy thermometer). Use a candy thermometer for best results.

Add peanuts and salt. Cook to hard crack stage (300-310°F), stirring constantly. Add butter and soda. Stir to blend (mixture will bubble).

Pour onto a large well-buttered plates or marble pastry slab or cookie sheets. CAUTION: Mixture is very hot!

Cool partially by lifting around edges with spatula.

When cool, bread into pieces with a hammer.

If you use a candy thermometer, this recipe makes perfect peanut brittle every time.

Peanut Butter Fudge

1 (12 oz.) jar peanut butter
1 (7 1/2 oz.) jar Kraft marshmallow cream
5 c. sugar
1 stick butter
1 can evaporated milk

1. In a large mixing bowl (not plastic) place the peanut butter and marshmallow cream. Set aside.

2. In a heavy pan put the sugar, butter and milk. Blend with a wooden spoon.

3. Start cooking mixture on high heat, stirring constantly to prevent sugar from burning. When it reaches a full boil, lower heat to medium high and continue stirring for 5 to 6 minutes. Mixture will look like taffy when cooking is done. Do not turn burner off during cooking time!

4. Pour cooked mixture over peanut butter and marshmallow cream mixture. Blend with wooden spoon until fudge looks and feels creamy. It should pour smoothly onto large cookie sheet. Spread smoothly and quickly, before it starts to set. Let cool.

Makes approximately 4 1/2 pounds.