Two Layer Fudge

From Kraft Foods

 

1 pkg. (8 squares) BAKER’S Semi-Sweet Chocolate

1 can  (14 oz.) sweetened condensed milk, divided

1/2 cup chopped PLANTERS Walnuts

1 tsp.  vanilla

1 pkg. (6 squares) BAKER’S White Chocolate

Make It

 

MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted.

ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan.

MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer. Refrigerate 2 hours.

  Beth

Candy Turtles

I know I said I was through making goodies for the season.  I do have the ingredients and I think I will make these on Tuesday.

 

CANDY TURTLES

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1/2 lb. caramels
2 tbsp. cream
1 1/4 c. pecans, sm. pieces
1/2 c. semi-sweet chocolate chips

Melt caramels in top of double boiler. Add 2 tbsp. cream. Stir until smooth. Add pecans. Drop by teaspoon onto a greased cookie sheet. Let stand until firm and not sticky to touch.

Melt chocolate chips over hot water. Remove from heat. Spread one teaspoon of chocolate over each caramel piece. Let stand until chocolate is firm. Keep in a cool place.

Toffee

• 1 cup chopped pecans
• 3/4 cup packed brown sugar
• 1/2 cup butter
• 1/2 cup chocolate chips

Butter a 9 inch square pan.  Spread pecans in pan.  Heat brown sugar and butter to boiling over medium heat, stirring constantly. Boil 7 minutes.  Immediately spread over pecans.  Sprinkle with chocolate chips and cover pan with cookie sheet.  Let stand a minute or so until chips soften.  Spread softened chocolate over candy.  While hot cut into 1 1/2 inch squares.  Refrigerate until firm.  Makes about 3 dozen candies.

Pecan Rolls

 

• 1 (7 & 1/2 oz) jar marshmallow creme
• 1 lb. powdered sugar (sifted)
• 1 tsp vanilla extract
• 1 lb caramels
• As many chopped nuts as needed

Mix marshmallow creme, powdered sugar and vanilla.  Knead in the sugar.  Divide into 8 parts.  Shape into rolls, 1 inch in diameter.  Wrap in wax paper and refrigerate or freeze until candy is very firm.  Melt the caramels over hot water, remove from heat but keep the caramel over the hot water.  Roll each cold candy roll in caramel, then press in nuts with hands.  Wrap in waxed paper and store in a cool dry place.

Coconut Haystacks

•  2 (12 oz) packages of butterscotch chips
• 1 cup dry roasted peanuts
• 1 (3 oz ) can of Chow Mein noodles
• 1 cup of angel flake coconut

Melt chips in large glass bowl in microwave until melted.  Stir in peanuts, noodles and coconut.  Drop by teaspoonfuls onto wax paper until set. 

Honey Nut Fudge

This recipe is from my cousin Audrey. It was one of her mother’s recipes.  Thanks Audrey.

HONEY FUDGE

3 cups sugar
2/3 cup milk
1/3 cup honey
4 Tbsp. butter
2 tsp. vanilla
1 1/2 cups chopped nuts

Combine sugar, milk. honey, and salt.  Cook and stir until the sugar dissolves.  Let cook to soft ball stage.  Add butter and vanilla but DO NOT STIR.  Remove from heat.  Let cool to luke warm.  Add nuts and beat until thick and the shine is gone.  Pour into a buttered platter.  Place in the refrigerator until firm  Slice into serving pieces and enjoy.

Mom’s White Fudge

 

My mother used to start making candy about a month before Christmas.  She would store the candy in a large can and keep it in a cool place.  This was one of my favorites.

 

• 3 cups sugar
• 1 cup evaporated milk
• 1 (7 ounce) jar marshmallow creme
• 3/4 stick margarine
• 1 (12 ounce) can angel flake coconut
• 1 cup chopped nuts

Mix sugar, milk and margarine together and cook until mixture comes to a boil, stirring frequently.  Boil for 5 minutes over medium heat stirring constantly.  Remove from heat and stir in coconut and marshmallow creme, then add nuts.  Stir until mixture starts to thicken.  Pour into buttered pan.  Cool before cutting.  Makes about 2 pounds.

Toffee

 

• 1 cup chopped pecans
• 3/4 cup brown sugar
• 1/2 cup (1 stick) margarine or butter
• 1/2 cup semi-sweet chocolate chips

Butter square 9X9 pan.  Spread pecans in pan.  Heat brown sugar and margarine to boiling over medium heat, stirring constantly.  Boil 7 minutes stirring constantly.  Immediately spread evenly over pecans.  Sprinkle with chocolate chips.  Cover pan with cookie sheet.  Let stand about 1 minute or until chips soften.  Spread softened chips over candy.  While hot, cut into 1 & 1/2 inch squares.  Refrigerate until firm.  About 3 dozen candies. 

Walnut Caramels

• 1 can (14 ounces) sweetened condensed milk
• 1 cup light corn syrup
• 1/8 teaspoon salt
• 2 tablespoons butter or margarine
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts (black walnuts are really good)

Line a square 8X8X2  pan with foil, leaving 1 inch of foil overhanging on opposite sides.  Butter foil that lines bottom of pan.

Heat milk, corn syrup and salt to boiling in heavy 1 and 1/2 quart saucepan over medium heat stirring constantly.  Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or until a small amount dropped in cold water forms a firm ball.  Stir in margarine, vanilla and walnuts until margarine is melted.  Immediately spread in pan; cool  Remove from pan, using foil to lift.  Cut into 1X1/2 inch pieces.  Wrap pieces individually in plastic wrap or waxed paper if desired.  About 10 dozen candies.

Peanut Brittle

 

Christmas in July

 

• 1 & 1/2 cups sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 2 cups raw peanuts
• 1 & 1/2 teaspoons soda
• 1/4 teaspoon salt

Combine sugar, syrup and water; bring to a boil.  Stir in peanuts gradually so as not to lose the boil.  Keep at a rolling boil until peanuts pop and turn brown.  Remove from heat and add soda stirring well.  Add salt.  Pour on a well greased cookie sheet.  When cool break into pieces.  About 20 – 25 pieces. 

**My dad loved peanut brittle.  I would always make it for him at Christmastime.