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Two Layer Fudge


From Kraft Foods

Two-Layer_Fudge

 

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.

Red heart  Beth

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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

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.