CANDY
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FOOL'S TOFFEE
36 2" x 2" saltine crackers
1 cup butter
1 cup brown sugar
11 ½ oz. Chocolate chips (semi-sweet or milk)
½ cup chopped pecans or walnuts
1. Place crackers in a foil lined jelly-roll pan. Grease the foil.
2. Blend and heat the butter and brown sugar to boiling. Boil 4 ½
minutes.
3. Pour mixture over the crackers and bake at 375 degrees for 5 minutes.
4. Then sprinkle the chips over the hot crackers when they come out of
the oven. Spread the chips when melted.
5. Sprinkle with nuts.
6. Cool in the refrigerator.
7. Break into pieces and store in the refrigerator in an airtight container.
Unless you eat it all in one sitting, then storage is not a problem.
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5 MINUTE FUDGE
2 Tbsp. Butter
2/3 cup Evaporated Milk (small can)
1-2/3 cup white sugar
1/2 tsp salt
Cook above over medium heat until mixture comes to full boil.
Boil and stir constantly for another 4 or 5 minutes.
Remove from heat and stir in:
2 cups miniature marshmallows
1-1/2 cups real chocolate chips
1 tsp vanilla
1/2 cup nuts (optional)
Stir until chips and marshmallows are melted and blended. Put in buttered 8 inch pan.
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BUTTER CRUNCH
1 cup butter (no substitutes)
1 cup sugar
2 Tbsp Water
1 Tbsp. Corn syrup
3/4 cup finely chopped walnuts
1 12 oz. package chocolate chips
Melt butter in sauce pan
Add everything else BUT the nuts and Chocolate Chips.
Cook over medium heat until the mixture reaches 290 degrees on the candy thermometer. Stir constantly as this scorches easily.
Remove from heat, add nuts, Pour onto a 9 x 13 pan or buttered cookie sheet.
Cover immediately with chocolate chips and spread over candy as they melt.
Let cool and break into pieces.
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Marian's MAXIMUM PEANUT BUTTER FUDGE
4 cups sugar
1 cup milk
1/3 cup white syrup[Karo]
1 stick butter
1 cup peanut butter
1 teaspoon vanilla
May add 1/2 cup nuts if you wish [walnuts are great!]
Mix first 4 ingredients. Cook on medium heat until soft ball
forms.
Remove from heat and add peanut butter and vanilla. Beat with
mixer or wooden spoon until thick enough to pour.
Pour into 8x8 cake
pan or other container. Allow to cool thoughly before cutting.
Hint:
put in refrigerator, does lessen hardening time, ready to eat sooner!
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PEANUT BRITTLE
1 cup white corn syrup
2 cups sugar
1/2 cup water
12 oz raw peanuts
2 tablespoons butter
2 teaspoons vanilla
2 teaspoons baking soda
1/2 teaspoon salt
Combine syrup, sugar and water in saucepan. Bring slowly to 280* F or until
syrup spins a thread from spoon. Add peanuts and continue to cook to 300*.
Remove from heat. Add butter, vanilla, soda & salt. Stir just until
blended...Don't over stir...the soda will make your brittle light & melt in
your mouth. Pour into a well buttered jelly roll pan (15 x 10 x 1).
Makes
about 1 1/2 lb. Break into pieces when cool.
Note: I have made this with peanuts that are not raw (when I was desperate
for a brittle fix) but you can't add them at 280* as they will overcook and
have a burnt taste. Add them at about 295* and cook to 300* Your may also
have to leave out the salt if your nuts are roasted and salted already.
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TURTLES
1 pkg almond bark
1 pkg caramels
1/2 pks small whole pecans
5 Oz. evaprated milk
Melt Almond Bark in a double boiler, stirring occasionally, (Fill large pan 1/2 full of water, put bark in a heat resistant bowl or small pan and set down in large pan. Bring water to boil. This is a double boiler)
When chocolate is completely smooth, remove from heat and let sit for about 2 mintues to thicken slightly.
Then dip large spoonfuls onto a nonstick cookie sheet ( or use non stick spray )
Using the spoon, form a shallow hole across the top of each chocolate piece. Once done, put in freezer.
Take the caramels and 5 oz. of evap. milk and place in a pan over med. heat. Let caramels melt completely stirring CONSTANTLY.
Add pecan pieces, stirring well. Fill each depression in chocolate with caramel and nuts.
Freeze for about 20 minutes or until completely set. The bigger the depression in the chocolate, the more caramel and nuts there will be and etc.......
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ROCKY ROAD DELIGHTS
1 pkg Almond bark
1/2 pkg Minature Marshmallows
1 /2 pkg Pecans (whole, small)
Melt Almond Bark in a double boiler, stirring occasionally, (Fill large pan 1/2 full of water, put bark in a heat resistant bowl or small pan and set down in large pan. Bring water to boil. This is a double boiler)
When bark is completely melted, add marshmallows, stirring until just mixed, not completely melted.
Then add pecans, stirring until mixed. Drop on a non-stick cookie sheet (or spray with non-stick spray) and put in freezer for about 20 minutes or until chocolate is completely set.
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