1/2 cup butter
2 cup sugar
1/2 cup water
2 tbsp cocoa
1/2 cup peanut butter
3 cups oatmeal or:
1 cup coconut

Mix butter, sugar, water and cocoa together. Bring to a boil for 30  seconds. Remove from fire and add peanut butter, oatmeal or coconut.  Drop on wax paper and let harden.
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Belgium Chocolate Mint Crunch

1 lb. butter
1 cup coffee or 1/2 cup coffee & 1/2 cup kahlua
6 cups grated Belgium milk and dark chocolate
12 eggs, separated
Girl Scout THim Mint cookies, crushed
sweetened whipping cream
strawberries and mint leaves for decoration

Melt together over low to medium heat, 1 lb. butter, 1 c. coffee (or the 1/2 & 1/2 mixture) Add the grated chocolate to the hot coffee.butter mixture. Mix until all melted and smooth. Add 12 egg yolks to above mixture and set aside until cool. When mousse resembles pudding, whisk the 12 egg whites and fold into the mousse.
Refrigerate until firm.

In Four large champagne or dessert glassrs, place a thin layer of cruched Thin Mint cookies, pipe mousse over cookies. Continue alternating layers until glasses are full. Pipe with whipped cream and decorate with strawberries and mint leaves.
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Chocolate Marshmallow Nut Squares

Yield: 24 servings

1 c Semisweet chocolate chips
1/3 c Smooth GF peanut butter
2 tb Corn syrup
1 1/2 c Cooked red kidney beans
1/2 ts Ground cinnamon
1 1/2 c Mini GF marshmallows
1/4 c Chopped nuts

Use gluten-free ingredients for someone on a celiac diet.
Spray 9 inch square cake pan with non-stick vegetable spray, or line pan with waxed paper.
Melt chips and peanut butter in a large saucepan over low heat, stirring until smooth. (Or microwave at medium about 2 1/2 minutes until mixture can be stirred smooth.) Stir in corn syrup. Remove from heat. Cool 5 minutes.

In food processor, puree beans and cinnamon. Stir into chocolate mixture until well blended. Stir in marshmallows and walnuts until coated. Cut large marshmallows with wet scissors if minis are not available.
Press evenly into prepared pan. Chill about 45 minutes or until firm. Cover and refrigerate at least 8 hours or up to 6 days before serving. Cut into 24 squares.
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FIVE POUND FUDGE

4 1/2 cups sugar
12 oz. can evaporated milk
1/4 lb. butter
1 jar marshmallow creme
12 oz. semi-sweet chocolate chips
12 oz. milk chocolate bar
2 cups chopped pecans or walnuts
2 tsp. vanilla

Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator.
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SEE'S FUDGE CANDY (The "original" recipe!)

Yield: 25 servings

4 1/2 c Sugar
1 cn Evaporated milk
3 pk Chocolate chips (12 oz ea)
7 oz Marshmallow cream
1/2 lb Margarine
2 c Nuts
1 ts Vanilla

Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.

After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.

This recipe makes about 5 lbs of fudge.
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Foolproof Chocolate Fudge (5 Recipes)

Servings: 6

18 oz packages semi sweet chocolate chips
14 oz can EAGLE BRAND SWEETENED MILK
-Dash of salt
3/4 c chopped nuts (optional)
1 1/2 t vanilla extract

Makes about 2 pounds

MICROWAVE
In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. Microwave on full power (high) 3 minutes. Stir until chips melt and mixture is smooth. Stir in remaining ingredients. Spread evenly into wax paper lined 8 or 9 inch square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. Turn fudge onto board, peel off wax paper and cut into squares. Store loosely covered at room temperature

CREAMY DARK FUDGE
Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above

MILK CHOCOLATE FUDGE
Omit one (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips. Proceed as above.

CREAMY MILK CHOCOLATE FUDGE
Omit 1 (6 oz) package semi sweet chips. Add 1 cup milk chocolate chips and 2 cups miniature marshmallows. Proceed as above.

MEXICAN FUDGE
Reduce vanilla to 1 teaspoon. Add 1 tablespoon instant coffee powder and 1 teaspoon ground cinnamon to sweetened milk. Proceed as above.

BUTTERSCOTCH FUDGE
Omit chocolate chips and vanilla. Melt 2 (12 oz) packages butterscotch chips with sweetened milk. When chips a melted, stir in 2 tablespoons white vinegar, dash salt, 1/2 teaspoon maple flavoring and 1 cup chopped nuts. Proceed as above.
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Peter Paul Mounds And Almond Joy

5 ounces sweetened condensed milk
1 teaspoon vanilla extract
2 cups powdered sugar
14 ounces premium coconut -- shred/flake
1 24 ounces pk semisweet chocolate chips

Blend the condensed milk and vanilla add the powdered sugar to the above mixture a little bit at a time stirring until smooth. Stir in the coconut. The mixture should be firm. Pat the mixture firmly into a greased 9 x 13 x 2 ich pan chill in the refo until firm IN a double boiler over hot not boilng water melt the chocolate stirring often. You may also use a micro =2E Remove the coconut mixture from the refo and cut it into 1 x 2 inch bars. Set each coconut bar onto a fork and dip it into the chocolate. Tap the fork aganst the side of the pan or bolw to remove any excess chocolate. Air dry at room temp on waxed paper for several hours, you may speed up the process by putting in refo for 30
min 3 dozen bars And if you feel like a nut follow the above recipe with these changes add 1 cup dry roasted almonds to the list of ingredients, substitute milk chocolate chips for semisweet chocolate, at the end put
2 amonds atop each bar before dipping.
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Popcorn Fudge

2 quarts salted popped corn
1 (12 -ounce) package chocolate chips
1 (7 1/2-ounce) jar marshmallow creme
1/4 cup light corn syrup

Keep popcorn warm in a 250-degree oven. Combine chocolate chips, marshmallow creme and corn syrup in a 3-quart heavy saucepan. heat over medium heat until chips are melted, stirring occassionally. Pour the melted chocolate mixture over the warm popcorn and stir it with a wooden spoon to coat all the kernels. Press the mixture into a large buttered pan (a jelly roll pan is ideal, 10 x 15 inches with sides). Let cool. Then break into pieces.
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Chocolate Popcorn Balls

1/4 cup white corn syrup
1/3 cup water
3/4 cup sugar
2 tablespoons molasses
1 tablespoon butter
1 ounce unsweetened chocolate
1 teaspoon vanilla
1/2 cup unpopped popcorn: popped
1 cup roasted peanuts

In a heavy saucepan, put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280 F. on a candy thermometer. Remove from heat and add the chocolate and vanilla. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
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Caramel Fudge

1 14-ounce package light caramel candies
2 tablespoons heavy cream
3 quarts popped corn
1 6-ounce package semisweet chocolate morsels

In a 3-quart microwave-safe casserole, combine caramel squares and heavy cream. Cover with lid or plastic wrap. Microwave on HIGH for 3 minutes, stirring after every minute, until mixture comes to a boil. Pour caramel sauce over popcorn, stirring to coat evenly. Quickly stir in semisweet chocolate morsels. Transfer mixture to a large sheet of aluminum foil. When cool, break into small clusters. Store in an airtight container for up to 1 week. Makes about 3 1/2 quarts
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Chocolate Crunch

1 quart popped corn
2 cups very small bow-knot pretzels
1 cup Virginia peanuts
1 12-ounce package semisweet chocolate morsels

In a lage bowl, combine popcorn, pretzels, and peanuts. Place chocolate morsels in a 1-quart glass measuring cup. Microwave on HIGH for 1 minute; stir. Continue to cook on HIGH for another minute; stir again. Cook on HIGH for an additional 15 seconds and pour chocolate over popcorn mixture. Stir to coat evenly. Spread mixture on a large baking sheet lined with aluminum foil. Place in refrigerator for 15 to 20 minutes, until chilled and chocolate is set. Break into small clusters. Store in an airtight container for up to 1 week. Makes about 2 quarts
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Baked Caramel Corn

1 cup Butter
2 cups Brown Sugar
1/2 cup Cornsyrup
1 teaspoon Salt
1/2 teaspoon Baking Soda
1 teaspoon Vanilla
6 quarts Popped Popcorn

Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers.
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Candy Strawberries

2 packages strawberry gelatin -- (3ounce)
1 cup ground pecans or almonds
1 cup coconut
3/4 cup eagle brand milk
1/2 teaspoon vanilla
red and green decorating sugar

Combine dry jello, nuts, and coconut. Add milk, vanilla. Shape into strawberries and roll into the red sugar. Dip the tops into the green sugar. This does not make a large batch but how many it makes depends on how large or small you make them.
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White-Chocolate-Dipped Strawberries with Pansy Confetti

1 6 oz. pkg. white-chocolate squares
1 1/2 teaspoons vegetable shortening
18 large strawberries -- with stems
18 large pansies, -- stemmed, chopped

In small heatproof glass or metal bowl placed over small saucepan with hot, not boiling water, heat chocolate and shortening until melted and smooth, stirring occasionally. Remove from heat and let chocolate stand 15 minutes to cool slightly.
Meanwhile, line large baking sheet with waxed paper. Dip pointed end of strawberries halfway into melted chocolate and let excess drip back into bowl. Then coat chocolate on berries with chopped pansies and place on
tray.
Let chocolate harden or refrigerate berries until choclate just hardens. Berries can e prepared up to 2 hours ahead. Just before serving, arrange berries on a serving tray.
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DOUBLE-DIPPED STRAWBERRIES

Nice with tea or coffee or as a light dessert.
36 strawberries (about two 1-pint baskets), unhulled

1 1/2 cups semisweet chocolate chips (about 9 ounces)
1 tablespoon vegetable shortening
1 1/2 cups chocolate sprinkles (about 6 ounces)

Line large baking sheet with waxed paper. Wipe strawberries clean; dry with paper towels.

Stir chocolate chips and shortening in top of double boiler set over simmering water until chocolate melts and mixture is smooth. Place chocolate sprinkles in shallow bowl. Holding 1 strawberry by its green top, dip 3/4 of berry into melted chocolate. Let excess chocolate drip off, then dip into chocolate sprinkles. Place on waxed-paper-lined
sheet. Repeat dipping remaining strawberries into chocolate, then into sprinkles. Refrigerate until chocolate coating is firm, about 1 hour. (Can be prepared 8 hours ahead. Keep refrigerated.) Makes 36
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WHITE CHOCOLATE LEATHER

White chocolate can be finicky to work with. We tried making this "leather" with different brands of white chocolate but achieved the most consistently good results with Callebaut and Baker's Premium White. You
will need to repeat this recipe 4 times to make enough leather for 8 Tepee Birthday Cakes-do not try to save time by making one big batch.

6 ounces Callebaut or Baker's Premium white chocolate, chopped very fine by hand (about 1 1/8 cups) 1/4 cup light corn syrup

Put chocolate in a dry wide metal bowl that fits snugly over a 3- to 4-quart saucepan. Fill saucepan halfway with 120°F. water and immediately set bowl over water. Let chocolate stand undisturbed 15 minutes, or until melted. Stir chocolate just until smooth and remove bowl from pan.

Add corn syrup to chocolate and stir with a rubber spatula until mixture thickens and forms a dough. Halve dough and wrap each half in plastic wrap. Let white chocolate leather stand at room temperature until it firms to consistency of clay, about 1 hour and up to overnight, depending on temperature of kitchen. If your kitchen is very warm, leave leather in a cooler place but do not refrigerate. If leather becomes too firm to roll out, try to knead leather in your hands until malleable. If leather is still too firm, microwave at 50% power to 2 to 5 seconds, or
until just soft enough to roll out. Makes two 4 1/2-ounce pieces.
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PUMPKIN WALNUT FUDGE

4 cups sugar
1 cup milk
3 tablespoons light corn syrup
1 cup fresh pumpkin purée or canned pumpkin purée
3 tablespoons unsalted butter, cut into bits
1 teaspoon vanilla
2 cups chopped walnuts

In a 4-quart heavy saucepan combine the sugar, the milk, the corn syrup, the pumpkin purée, and a pinch of salt, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and cook it, undisturbed, until a candy thermometer registers 238°F. Remove the pan from the heat, add the butter (do not stir it into the mixture), and let the mixture cool until it is 140°F. Stir in the vanilla and the walnuts, beat the mixture with a wooden spoon for 30 seconds to 1 minute, or until it begins to lose its gloss, and pour it immediately into a buttered 9-inch-square pan. Let the fudge cool until it begins to harden, cut it into squares, and let it cool completely. The fudge keeps, stored
between sheets of wax paper in an airtight container, in a cool place for 2 weeks. Makes about 2 pounds.
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Candied Cherry Tomatoes

3 tablespoons margarine
1/4 cup onions -- chopped
4 cups cherry tomatoes
1/2 cup packed brown sugar -- or honey
3/4 teaspoon salt
1 1/2 cups bread crumbs -- buttered

Wash and drain cherry tomatoes; remove stems. Melt margarine (not diet margarine) in skillet. Add tomatoes, 6
tablespoons brown sugar or honey and salt. Cook very slowly until liquid evaporates. Be careful not to let tomatoes stick or scorch. Put mixture in baking dish. Top with buttered bread crumbs and remaining brown sugar or honey. Bake in preheated 350-degree oven until crumbs are browned. Time depends on your oven and whether you are using brown sugar or honey; probably about 20 minutes.
NOTES : An unusual and tasty way to serve cherry tomatoes.
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Frangos

2 cups powdered sugar
3/4 cup butter
3 eggs
12 ounces milk chocolate chips
12 ounces semisweet chocolate chips
2 teaspoons vanilla
3 teaspoons peppermint extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and eggs til fluffy. Add vanilla and peppermint along with chocolate. Mix well. Pour into small fluted candy papers. Let cool. Will freeze well. (Can also pour into buttered 8" x 8" cake pan and cut into squares.)
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Peanut Butter Balls

1/4 cup powdered milk
1/2 cup peanut butter
1/2 cup honey
1/2 cup graham cracker crumbs
chocolate sprinkles -- (jimmies), or
-- confectioners sugar

Mix the dry milk, peanut butter, honey, and graham cracker crumbs together. Roll into balls the size of large grapes, then roll the balls in the chocolate sprinkles or confectioners sugar. Chill thoroughly before serving. Serves 8 to 10.

Rich's Note: A man walks into a lounge to kill some time. It's early in the day so the place is empty. He sits at the bar and orders a club soda which the bartender serves, along with a bowl of peanuts, before retreating to the far end of the bar . The man sips his drink then hears a voice say, ""That's a really nice tie!"" He looks around and, as I
said, the lounge is empty except for the bartender who is at the far end of the bar. He shrugs. Then he hears another voice say, ""Nice cut on that suit. It really fits you well."" He still doesn't see anyone. Even the televisions are turned off. It's just him, his club soda, and the bowl of peanuts. He waves to the bartender, who saunters over. The man explains that he's hearing voices remarking on his clothes. The bartender nods. ""Oh, that's just the peanuts,"" he says. ""They're complimentary."" -- And you'll get compliments when you serve these
Peanut Butter Balls.
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M&M/Mars 3 Musketeers

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, water, adn sal Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed. Continue to mix until the candy begins to harden to the consistency of dough. This may take as long as 20 minutes. At this point, add the semisweet chocolate chips. Remember that the candy must already be at the consistency of dough when you add the chocolate; the nougat will thicken no more after the chocolate is added. When the chocolate is thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan. Refrigerate until firm, about 30 minutes. With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars. Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time. Melt completely, but be careful not to overheat. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper. Cool till firm at room temperature, 1 to 2 hours. Makes 14 candy bars.
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M&M/Mars Almond Bar

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
2/3 cup whole roasted almonds
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Heat to boiling, then cook using a candy thermometer to monitor the temperature. Beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the ehat and pour the mixture in thin streams into the egg whites, blending completely with an electric mixer set on low.
Continue to mix about 20 minutes, or until the nougat begins to harden and thickens to the consistency of dough. Mix in the almonds. Press the nougat into a greased 9x9-inch pan and chill until form, about 30 minutes. Melt the
caramels with the remaining 2 tablespoons water in a small saucepan over medium heat. Pour the caramel over the nougat and return the pan to the refrigerator. When the caramel and nougat are firm (about 30 minutes),
slice down the middle of the pan with a sharp knife, and then slice across into 7 segments to make a total of 14 bars. Melt the milk chocolate chips in a microwave for 2 minutes on half power, stirring halfway through the cooking time. Melt completely, but be careful not to overheat. Resting bar on a for (and using your fingers if needed), dip
each bar into the chocolate to coat completely and tap the fork against the side fo the bowl to knock off the excess chocolate. Place on waxed paper and let cool at room temperature until the chocolate is firm, 1 to 2 hours. Makes 14 candy bars.
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M&M/Mars Caramel Twix Bars

35 unwrapped Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread cookie -- (40)
2 bags milk-chocolate chips -- (12 ounce)

Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased cookie sheet. Spoon a dab of caramel onto each cookie. Then place all the cookies in the refrigerator until the caramel firms up. In the meantime, in a double boiler over low heat, melt the chocolate chips. You may also use the microwave for melting the chocolate. Just zap the chips for 1 minute on high, stir, then zap 'em for another minute. Remove the cookies from the refrigerator. rest each one on a fork and dip it into the chocolate. Tap the fork on the side of the pan or bowl to knock off any excess chocoloate. Then place each one on a sheet of waxed paper and let them cool at room temperature (65-70F). This could take several hours, but the bars will set best this way. If you want to speed up the process, put the candy in the refrigerator for 30 minutes. Makes 40 bars.
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M&M/Mars Peanut Butter Twix Bars

Substitute 1 cup of peanut butter sweetened with 1/2 cup powdered sugar = for the caramels. The peanut-butter mixture will be of a consistency that allows you to spread it on the shortbread = cookies with your fingers. Follow the rest of the directions exactly.
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M&M/Mars Milky Way

2 cups granulated sugar
1/2 cup light corn syrup
1/2 cup water
2 tablespoons water
1 pinch salt
2 egg whites
35 unwrapped Kraft caramels
1/4 cup semisweet chocolate chips
2 bags milk chocolate chips (12-ounce bags)

In a large saucepan over medium heat, combine the sugar, corn syrup, 1/2 cup of the water, and the salt. Stir often until the mixture begins to boil, then continue to cook, using a candy thermometer to monitor the temperature. While the candy boils, beat the egg whites until they are stiff and form peaks. Don't use a plastic bowl for this. When the sugar mixture reaches 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending with a mixer set on low speed. Continue to mix for 20 minutes or so. The mixture will thicken as you mix, until it reaches the consistency of cookie dough. At this point, add the semisweet chocolate chips.
Be warned; the mixture wil not get any thicker after the chocolate is added, so be sure the candy is very thick and fluffy before adding the chips. When the chocolate chips are completely blended into the candy, press the mixture into a greased 9x9-inch pan and refrigerate until cool, about 30 minutes. Heat the caramels with the remaining 2
tablespoons water in a small saucepan until thoroughly melted. Pour the caramel over the refrigerated candy. While the candy cools, melt the milk chocolate chips in the microwave for 2 minutes on medium power. Stir halfway through the heating time.
Melt completely, but be careful not to overheat. When the caramel is set, use a sharp knife to cut down the center of the pan. Then cut the candy across into 7 segments, making a total of 14 bars. Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely, then tap the fork against the side of the bowl to knock off the excess chocolate. Place each bar on waxed paper and cool until firm at room temperature, 1
to 2 hours. Makes 14 candy bars.
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M&M/Mars Snickers Bar

1/4 cup light corn syrup
2 tablespoons butter
1 tablespoon vanilla extract
1/8 cup peanut butter
1 dash salt
3 cups powdered sugar
35 unwrapped Kraft caramels
1 cup dry-roasted unsalted peanuts
1 bag milk-chocolate chips -- (12-ounce)

With the mixer on high speed, combine the corn syrup, butter, vanilla, peanut butter, and salt until creamy. Slowly add the powdered sugar. When the mixture has the consistency of dough, remove it from the bowl with your hands and press it into alightly greased 9x9-inch pan. Set in the refrigerator. Melt the caramels in a small pan over low heat. When the caramel is soft, mix in the peanuts. Pour the mixture over the refrigerated nougat in the pan. let this cool in the refrigerator. When the refrigereated mixture is firm, melt the chocolate over low heat in a double boiler or in a microwave oven set on high for 2 minutes. Stir halfway through cooking time. When the mixture in the pan has hardened, cut it into 2x1-inch sections. Set each chunk onto a fork and dip into the melted chocolate. Tap the fork against the side of the bowl or pan to knock off any excess chocolate. Then place the chunks on waxed paper
to cool at room temperature (less than 70 degrees F). This could take several hours, but the bars will set best this way. You can speed up the process by placing the bars in the refrigerator for 30 minutes. Makes about 2 dozen bars.
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White Chocolate Fudge

6 ounces premium white Chocolate, chopped
8 ounces cream cheese, softened
3 cups sifted powdered sugar
1/2 teaspoon vanilla extract
1 cup chopped pecans
25 pecan halves

Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts, stirring occasionally. Remove from heat. Beat cream cheese at high speed of an electric mixer until creamy. Gradually add sugar; beat at medium speed until smooth. Stir in chocolate and vanilla; beat well. Stir in chopped pecans. Press mixture into a lightly buttered 8-inch square pan. Cover and chill. Cut into 25 squares. Gently press a pecan half on each square of fudge. Store in airtight container in the refrigerator. Yield about 1-1/2 pounds.
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Peanut Butter Fudge

3 cups sugar
3/4 cup milk
Pinch salt
3 tablespoons light corn syrup
1 teaspoon vanilla extract
2 1/2 tablespoons margarine
1/2 cup peanut butter

Put sugar milk and salt in a heavy pot and bring to a boil. Stir occasionally; add corn syrup, and reduce heat to low. Cook to hard ball stage. Add vanilla and margarine and stir well. Remove from heat and add peanut butter. beat by hand until creamy. Pour onto a platter greased with butter. Yield: 2-1/2 pounds of candy.
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Texas Millionaire Fudge

2 (6-oz.) pkgs semisweet chocolate chips
1 pint marshmallow cream
1 teaspoon vanilla extract
4 1/2 cups sugar
1 large can evaporated milk
1/4 pound margarine
1 pound chopped pecans

Place first 3 ingredients in a large mixing bowl. In heavy saucepan put sugar, milk, and margarine. Bring to a boil and let boil 7 minutes, stirring constantly. Add this mixture to first part. Add pecans and mix until chocolate chips are melted. Pour mixture into a 14 x 8 x 2-inch buttered pan. Let cool. Put in the refrigerator to firm. Yield 2 to 3
dozen pieces.
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White Chocolate Pistachio Fudge

2 cups sugar
1/4 cup sweetened condensed milk
2 tablespoons fresh lemon juice
1/4 teaspoon salt
10 ounces white chocolate
1 teaspoon vanilla
1 cup shelled, roasted pistachios

In 2-quart pot bring sugar, sweetened condensed milk, lemon juice and salt to a boil over medium heat. Cook on low for 20 to 30 minutes; until mixture reads (236*F.) Remove from heat. Wipe crystals from sides with wooden spoon. Add chocolate; do not stir. Cool to lukewarm (110*F) When thickened and smooth, add vanilla. Fold in Pistachios. Pour into an 8 x 8-in. buttered pan. Cool. Cut into 36 (1-1/2") squares. Makes 3 dozen.

NOTE: To roast pistachios, spread in 8 x 8" pan bake in low temperature oven (250*F.) for 1-1/2 hours. This fudge will keep in airtight container for some time.
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White Diamond Fudge

2 cups sugar
1/2 cup dairy sour cream
1/3 cup light corn syrup
2 tablespoons butter
1/4 teaspoon salt
2 teaspoons clear vanilla
1/4 teaspoon rum extract
1 cup quartered candied cherries, divided
1 cup coarsely chopped walnuts or pecans -- divided

Combine sugar, sour cream, corn syrup, butter and salt in saucepan. Bring to a boil. Stir until sugar is dissolves. Boil without stirring to 236 degrees (soft ball stage) on candy thermometer. Remove from heat. Cool for 15 minutes. Do not stir. Add vanilla and rum extract. Beat until mixture looses its shine. Stir in 1/2 cup cherries and 1/2 cup
walnuts. Pour into a buttered shallow pan. Spread remaining 1/2 cup cherries and remaining 1/2 cup walnuts across the top. Cool. Cut into diamond shapes. MAkes 1-1/2 pounds.
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Butterscotch Nut Fudge

1/4 cup butter
1 cup brown sugar
1 cup sugar
3/4 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts
walnut halves
Melted semisweet chocolate (optional)

Melt butter in heavy saucepan. Add brown sugar and heat to boiling. Add sugar and sour cream. Cook over medium heat until dissolves, then on slightly higher heat to 236 degrees on candy thermometer. Without stirring cool to room temperature to lukewarm. Beat until mixture holds its shape and loses its gloss. Quickly stir in vanilla and chopped walnuts. Spreaad immediately in buttered 8 x 8" pan. Cool and cut into squares. Garnish with walnut halves. Drizzle melted chocolate over top. Makes 48 pieces.
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Banana-Chocolate Fudge

1 medium ripe banana, mashed
2 ounces unsweetened chocolate, broken in pieces
1/2 cup brown sugar
1 1/2 cups granulated sugar
3/4 cup milk
1/8 teaspoon salt
2 tablespoons light corn syrup
3 tablespoons butter
1/2 teaspoon vanilla
1/2 cup chopped walnuts

In a saucepan combine the bananas, chocolate, brown and granulated sugars, milk, ssalt and corn syrup. Stirring constantly, Cook mixture over medium until sugars dissolve. If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water. Cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft ball stage 236 degrees. Remove pan from heat. Add butter, without stirring cool the mixture until it reaches the lukewarm stage 110-degrees. Add vanilla extract; beat fudge until it loses its gloss and starts to thicken. Pour into buttered loaf pan measuring 4-1/2 x 8-1/2" . Sprinkle the fudge with the chopped walnuts, gently press them into the fudge with back of a spoon. When cool and firm cut fudge into 32 pieces.
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Smith College Fudge

1 cup granulated sugar
1 cup brown sugar
1/4 cup molasses
1/2 cup light cream
2 ounces unsweetened chocolate, coarsely chopped
4 tablespoons butter
1 1/2 teaspoons vanilla

In a sauce combine the two sugars, molasses, cream and chocolate. Cook over medium heat, stirring until sugar and chocolate have melted. Continue cooking without stirring until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove pan from heat and stir in butter and vanilla and cool slightly, until mixture is tepid. Then beat it until fudge begins to harden. Pour it out onto a buttered dish and cut into squares before it is completely hard.
Note: This is an old recipe it dates back to 1905 when the recipe made an appearence in a booklet distributed by a chocolate manufacturer.
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Milk Fudge

1 1/2 cups milk
3 1/2 cups sugar
8 tablespoons butter
2 tablespoons vanilla

Put milk in heavy saucepan. Stirring all the time add the sugar and butter, And heat mixture slowly until sugar dissolves and butter melts. Bring mixture to a boil and cover pan with a lid. Boil it for two minutes then remove lid. Without stirring, boil the mixture steadily for 10 to 15 minutes or until it reaches the soft ball stage (238 degrees)
Remove the mixture from heat, dip the base of the pan briefly in cold water, stir in vanilla and let fudge cool until it is lukewarm. Beat fudge until it loses its glossy appearance and is thick and creamy. Pour it into a buttered 8 inch square pan. let fudge cool completely before marking it into 1-inch squares with a sharp knife.
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Orange Caramel Fudge

2 cups dark brown sugar
1/2 cup heavy cream
1/2 teaspoon baking soda
1 teaspoon butter
2 tablespoons grated orange peel
1/4 pound mixed nuts coarsely chopped (abt. 1 cup)
salt

In a saucepan dissolve the sugar with the cream and baking soda over medium heat, stirring constantly. Bring mixture to a boil and stop stirring. Continue to boil the mixture until it makes a thick syrup that forms a ball when dropped into cold water (firm ball stage). Remove the pan from the heat and add the butter, orange peel, nuts and a pinch of salt.. Beat the mixture well until it becomes quite thick. Pour fudge onto a buttered plate and when cold cut it into 1-inch squares. or drop teaspoons of the fudge on to a large buttered platter.
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2-Minute Fudge

1 pound confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup butter -- or margarine
1 cup nuts -- chopped
 

In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together until partially blended (mixture is too stiff to thoroughly blend in all of dry ingredients). Put butter over top in center of dish. Microwave at High (10) 2 minutes. Stir vigorously until smooth. If all butter has not melted incooking, it will as mixture is stirred. Blend in
nuts. Pour into wax paper lined 8 x 8 x 2-inch dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.
PEANUT BUTTER FUDGE: Follow directions above except substitute 1/2 cup crunchy peanut butter for cocoa. Add peanut butter after microwaving (I like chopped peanuts for this one.)
COFFEE FONDANT: Prepare 2-Minute Fudge as above, except omit cocoa and substitute 1 tablespoon instant coffee granules dissolved in 2 tablespoons milk. Before fondant sets, press "chocolate shot" decors into top
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Coffee Rum Fudge

3 cups Sugar
1 cup Milk
1/2 cup Light cream
1 tablespoon Light corn syrup
2 teaspoons Instant coffee powder
ds Salt
3 tb Butter or margarine
1 ts Vanilla
1/4 ts Rum flavoring Walnut halves

Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan, combine sugar, milk, light cream, corn syrup, coffee powder, and salt. Bring to boiling, stirring constantly. Cook, without stirring, to soft-ball stage (236~), about 12 to 15 minutes. Remove from heat. Add butter or margarine, vanilla, and rum flavoring. Do not stir. Cool in
saucepan to lukewarm (110~). Beat vigorously with wooden spoon till candy begins to hold its shape and lose its glossy appearance, about 10 minutes. Turn candy mixture into buttered 8x8x2" dish. With a small knife, score the surface in squares; top each square with a walnut half. Cover candy with clear plastic wrap; chill thoroughly. Cut through candy completely along scored lines to serve. Makes about 1 1/2 pounds.
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Cookies 'n Cream Fudge

2 1/2 c Sugar
1/2 c Margarine or butter
2/3 c (5 oz) Evaporated milk
2 c (7 oz) jar Marshmallow creme
8 oz Almond bark or vanilla
- flavored candy coating
- cut into pieces
1 t Vanilla
12 Oreo cookies, broken into
Bite-size pieces

Line 8-inch-square pan with foil so that foil extends over sides of pan; butter foil. In large heavy duty saucepan, combine sugar, margarine, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling 3 minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, candy coating and vanilla; blend until smooth. Pour half of mixture into foil-lined pan. Sprinkle cookie pieces over entire surface. Top with remaining mixture. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from
pan by lifting foil; remove foil from fudge. Using large knife, cut into squares. Store in refrigerator. Makes 36 squares (about 1-1/2 pounds).
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Java Fudge

3 cups Sugar
1 1/2 cups Light cream
3 tablespoons Light corn syrup
2 tablespoons Instant coffee crystals
1 Dash Salt
2 tablespoons Butter or margarine
1 teaspoon Vanilla

In buttered 3-quart saucepan, bring first five ingredients to boil, stir constatnly. Boil without stirring to thread stage or until candy thermometer registers 234~F. Remove from heat. Add butter and vanilla.

DO NOT STIR. Cool to 110~F. Beat until fudge starts to loose its gloss, 10 minutes. Pour into buttered 8" square pan. Cool. cut into squares. Makes 1-3/4 lbs.
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Velveeta Cheese Fudge

1/2 pound Velveeta cheese -- pinch pcs
1/2 pound Butter or margarine
1/2 cup Unsweetened cocoa powder
2 pounds Powdered sugar
2 teaspoons Vanilla extract

In top of double boiler combine cheese, butter, cocoa, stirring occasionally until completely melted and smooth. With portable mixer, while still over hot water, beat in a cup of the powdered sugar, then the vanilla, and finally the remaining powdered sugar in small portions until smooth and thickened. Pour fudge squares - or into buttered or Pam-sprayed 9x9x2 pan for thick. Chill several hours before cutting into squares.
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Chocolate butterscotch fudge

1 c Sugar
15 oz Sweetened condensed milk
1/2 c Water
6 oz Semisweet chocolate pieces
6 oz Butterscotch flavored pieces
1/4 c Butter or regular margarine
1 t Vanilla
1 c Chopped walnuts

An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration.

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 (234F) 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. Origin: Farm Journal's Choice Chocolate Recipes
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Chocolate popcorn fudge

2 c Sugar
2 Squares unsweetened-chocolate
1/4 c Sweetened condensed milk
3/4 c Water
1 1/2 c Popped corn, chopped
1 tb Butter or butter substitute
1 t Vanilla
1/8 ts Salt

Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares.
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Chocolate walnut fudge

2 c Icing sugar
1 c Cocoa
1 1/2 Butter or margarine
1 1/2 Chopped walnuts
Walnut halves

Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator.
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Frontier fudge

1/2 c Butter
12 oz Evaporated milk
4 c Sugar
10 oz Large marshmallows
2 oz Unsweetened chocolate,-chopped
12 oz Semisweet chocolate chips
12 oz Milk chocolate, chopped
1 tb Vanilla
2 c Chopped walnuts or pecans

Makes 5 pounds

In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9x13-inch pan. Let stand until firm, about 8-10 hours, before cutting.
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Honey peanut butter fudge

4 c Sugar
2 Egg whites
1 c Chopped nuts
1 c Water
1 c Honey
1/2 c Peanut butter
1 t Vanilla

Boil 1 cup sugar and 1/2 cup water to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites, beating constantly until stiff. Boil together 3 cups sugar, honey, peanut butter, and 1/2 cup water to soft ball stage (234 - 238 F). Slowly add to first mixture. Beat constantly until the mixture will hold its shape when dropped from
a teaspoon. Add nuts and flavoring. Drop by teaspoonfuls onto waxed paper.
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$500.00 Fudge

4 1/2 cups Sugar
1 lg Can evaporated milk
1 cup Butter
18 ounces Chocolate chips
3 tablespoons Vanilla
1 Dash salt

Cook sugar and canned milk to rolling boil for 6 minutes; Stirring constantly. Use large stainless steel pot; remove from heat. Add butter, chocolate chips, vanilla, and dash of salt Stit until mixed. Pour into buttered pan. Let stand 6 hours before cutting. Will keep a long time in cookie tin or a sealed container in a cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter "pools" on top of the finished fudge. I only use 12 T of butter and my fudge turns out fine!
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Chocolate Caramel Truffles

YIELD: About 20 large truffles
DIFFICULTY:
PREPARATION: 1 1/2 hours plus cooling, chilling and freezing times.

Caramel:

1/2 cup plus 2 tablespoons granulated sugar
1/4 cup water
1/4 cup heavy cream

Ganache:

8 ounces bittersweet chocolate, coarsely chopped
3/4 cup heavy cream
1 tablespoon unsalted butter, softened
2 tablespoons vanilla extract
Confectioners' sugar
Unsweetened cocoa powder

Make the caramel:

In a small heavy saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar dissolves. Then continue to boil, without stirring, 4 to 5 minutes longer, or until the syrup caramelizes and turns a deep amber in color.
Immediately remove the syrup from the heat and add the cream. (The mixture will bubble up). Using a wooden spoon, stir until completely smooth; if necessary, briefly return the caramel to low heat and stir until smooth. Scrape into a small bowl and let cool to room temperature. Refrigerate until well chilled, at least 2 hours.

Make the ganache:

Place the chocolate in a food processor fitted with the metal blade and process until finely chopped.
In a small saucepan, over medium heat, bring the cream to a gentle boil. With the motor of the food processor running, pour the cream through the feed tube. Process for 10 to 15 seconds, until the chocolate is completely melted. Using a spatula, scrape down the side of the work bowl. Add the butter and vanilla and process for about 5 seconds, or until the mixture is smooth and creamy. Scrape the ganache into a medium bowl. Cover with plastic wrap and refrigerate until firm enough to pipe, about 1 hour.

Make the caramel centers:

Line a small baking sheet with waxed paper. Using a 1/4-teaspoon measuring spoon dipped in cold water, scoop out level spoonfuls of the caramel and place about 1 inch apart on the baking sheet. Freeze until firm, at least 30 minutes.

Form the truffles:

Transfer the chilled ganache to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #6). Pipe 1 1/4-inch mounds with pointed peaks onto a clean baking sheet. Refrigerate or freeze the truffles for 10 to 20 minutes, or until just firm enough to roll.
Sift a light dusting of confectioners' sugar over the chilled truffles. Lightly coat the palms and fingertips of your hands with confectioners' sugar. With your fingertips, pinch a truffle into a round, then roll it gently between your palms into a slightly irregularly shaped 1 1/4 inch ball. Place the rolled truffle on the baking sheet, and form the remaining truffles into rounds. Refrigerate the truffles for about 10 minutes, just until firm.
Remove the rolled truffles from the refrigerator. Remove 5 or 6 of the caramel centers from the freezer and place on a cold plate. Working quickly, with your fingertips, pinch a caramel center into a small ball. With the tip of your index finger, make an indentation about 2/3 of the way through the center of a chocolate truffle. Insert the caramel center in the truffle and, with your fingertips, mold the chocolate over the caramel, covering it completely. Place on a baking sheet and repeat the procedure with the remaining chocolate truffles and caramel centers. Refrigerate until firm, at least 30 minutes.
Roll half the chocolate truffles in sifted confectioners' sugar to coat. Roll the remaining truffles in sifted cocoa powder to coat. Store the truffles for up to 5 days in an airtight container in the refrigerator. Remove from the refrigerator 30 minutes before serving.
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Hit The Men Candy

16 ounce marshmallows
3/4 cup chopped pecans
5 tablespoons peanut butter
powder sugar

Melt marshmallows in microwave or double boiler.Add peanut butter, mix pecans in powder sugar on waxed paper pour mixture over pecans and sugar,and mix well add more pecans and powdered sugar to keep from sticking on the wax paper make into a roll.When candy is cool cut in slices and eat
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