Recipe: Candy and Fudge Recipes (37)

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TALK TKL Kitchen Chat Room Recipes - 12-19-97
Our Holiday Kitchens: Candy and Fudge Recipes
No Sugar Added Fudge
Aunt Ada's Praline Recipe
Old Fashioned Pecan Penuche
Never Fail Penuche
Caramel Fudge
Almond Roca
English Toffee
Vinegar Taffy
Molasses Taffy (Pull Candy)
Molasses Candy (Old-Fashioned Pull Taffy)
Salt Water Taffy
Peanut Butter Fudge
Fantasy Fudge
Creamy Orange Cappuccino Fudge
Quick Fudge From Pudding
Layered Toasted Hazelnut Fudge
Peanut Butter Fudge
Butterscotch Fudge
Bourbon Hotdogs
Christmas Fudge
Creamy Mocha Fudge
Cranberry Fudge
Nutty Chocolate Mint Fudge
Penuche (Brown Sugar Fudge)
Pineapple-Pecan Fudge
Pistachio Swirl Fudge
Santa's White Fudge
Southern Style Pecan Fudge
Golden Fudge With Variations:
...Cherry
...Nut
...Cherry-Nut
...Coconut
...Pineapple-Coconut
...Lemon or Orange
White Lime Fudge
White Chocolate Fudge

LeslieWA (2:03:27 pm) : No Sugar Added Fudge
1 12 oz. bag of Cocolate chips or Carob Chips
1 18 oz jar of crunch peanut butter
Melt in Double Boiler
Add:
1/2 cup chopped nuts (any kind)
1/2 cup you favorite dried fruit
I use raisens & dried cherries
1 med can of chow mein noodles
When everything is coated press in 9x13 pan cool and cut .
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Shelley, LA (6:29:02 pm) : Aunt Ada's Praline Recipe
1 can evaporated milk, large
3 cups sugar
2 cups pecan halves
2 tablespoons butter
2 teaspoons vanilla
Mix all ingredients in a large saucepan and cook over medium high heat. Cook
until mixture reaches a hard ball stage. Drop by spoonfuls onto well greased
cookie sheet.
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SueA, CA (6:40:32 pm) : OLD FASHIONED PECAN PENUCHE
1 cup evaporated milk
2 1/2 cups light brown sugar
2 cups sugar
1/2 cup butter
1/4 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups chopped pecans
In a heavy 3-quart saucepan, combine milk, sugars, butter and salt. Cook,
stirring only until sugar is dissolved. Continue cooking to 238 . Remove
from heat and let stand until lukewarm (110 ). Add vanilla and beat until
mixture begins to thicken. Add pecans and beat until candy loses its gloss.
Pour into buttered 9-inch square pan. When firm, cut into squares. Yield 2
1/2 pounds
From Come Into the Kitchen with Jackie
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SueA, CA (6:41:35 pm) : NEVER FAIL PENUCHE
1 (15-ounce) can evaporated milk
6 cups firmly packed brown sugar
1 teaspoon vanilla
2 tablespoons instant coffee
1/8 pound butter (1/2 stick)
1 (7 or 8-ounce) jar marshmallow creme
2 (12-ounce) packages butterscotch chips
2 to 3 cups toasted almonds
Combine milk and sugar and stir constantly while bringing to a boil; let
this boil 6 minutes. Add rest of ingredients all at once and stir until
combined. Pour into buttered 8 x 10-inch pan. Chill and cut.
From Come Into the Kitchen with Jackie
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SueA, CA (6:56:33 pm) :
CARAMEL FUDGE
5 cups sugar, divided
2 cups half-and-half
1/4 cup butter
1/2 cup milk
2 cups miniature marshmallows
1 teaspoon vanilla extract
1 cup chopped pecans
Combine 4 cups sugar, half-and-half, and butter in a heavy Dutch oven. Cook
over low heat, stirring gently, until sugar dissolves. Cover and cook over
medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan.
Sprinkle remaining 1 cup sugar in a large heavy skillet; cook over medium
heat, stirring constantly, until sugar melts and turns light golden brown.
Pour caramelized sugar and milk into fudge mixture. (Mixture will lump but
will become smooth with further cooking.) Cook over low heat, stirring
constantly, until caramelized sugar dissolves. Continue cooking, without
stirring, until mixture reaches soft ball stage (240 degrees). Cool to 160
degreees. Add marshmallows and vanilla. Beat with a spoon until marshmallows
melt and mixture begins to thicken. Stir in pecans. Pour into a buttered
9-inch square pan, spreading with a spatula. Cool candy, and cut into
squares. Yield: 2 1/2 pounds.
From Southern Living Annual 1991
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Judy/AZ (10:22:59 pm) : Here are a couple I got off the net.
Subject: almond roca
Message:
Almond Roca 2 c (1 pound) butter 2 c Sugar 1/2 c Whole almonds 1 lg Package
chocolate chips 1/2 c Walnuts
ground in a blender Melt butter over high heat. Add sugar, stirring until it
foams up well. Continue over high heat,
adding almonds. Continue to cook, stirring continually until mixture is
color of mahogany and sugar is all melted.
(Take it off the heat for a moment if it starts to smoke.) Stir as you take
it off the heat permanently and pour quickly
onto your biggest flat pan with sides. Tilt to spread evenly. After 5
minutes, pour on chocolate chips. When they
have melted a bit, spread them over the top of the hot mixture with a rubber
scraper. Scatter ground walnuts over
the top, shaking to distribute evenly. Candy is thoroughly cooled when the
chocolate is dull looking. (Cool at least
three hours at room temperature.) Break into pieces and it's ready to eat.
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Judy/AZ (10:23:09 pm) : Subject: English Toffee
Message:
This is very similar to Almand Rocha. English Toffee: 1/4 tsp. salt, 1/2 lb.
butter, 1 c. sugar, 3 tbsp. dark corn
syrup, 1 tbsp. water, 1 tsp. vanilla, 1 c. chopped almonds, 1 lb. Hershey
bar, grated, 2 c. pecans or walnuts,
finely chopped. Grease cookie sheet. Spread half of the pecans (or walnuts)
evenly over the cookie sheet. Sprinkle
half of the grated chocolate over nuts. Place salt, butter, sugar, corn
syrup, water and vanilla in a heavy pan (I use
an old pressure cooker). Cook over medium to medium high heat, stirring
constantly, until candy thermometer
reads 250 degrees, add almonds. Continue cooking until temperature reads 300
degrees. Pour imediately on to
cookie sheet. Spread with the bake of a large spoon covered with butter.
Sprinkle remaining chocolate and then
nuts over the top of the candy. Allow to cool completely. Break into bite
size pieces and store in an air tight
container. Good Luck!
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Betsy at TKL (11:27:08 pm) :
Title: Vinegar Taffy
Categories: Candies
Yield: 6 servings
1 c Sugar
1/2 c Water
1/4 c Light corn syrup
1/2 ts Salt
2 tb Vinegar
1 ts Vanilla or other flavoring
-such as orange or lemon, or
-use:
1/2 ts Peppermint or:
1 oz Bitter chocolate, grated
From Grandma Ruby's recipe file: newspaper clipping
Cook sugar, water, corn syrup, salt and vinegar until
a few drops of the mixture will make a hard ball in
cold water, 260 degrees on a candy thermometer. Pour
onto a greased dish or platter, sprinkle flavoring
over top and turn the outer edges of the candy in
toward the center until cool and firm enough to handle.
Best results are obtained in pulling if the tips of
the thumbs and fingers are dipped in cornstarch or
fat. Use only the fingertips to pull taffy. When
mixture can be handled, take up and pull out with both
hands. Fold over and pull out again.
As the mixture becomes cooler and the longer it is
pulled, it will become stiffer and can be pulled out
in a longer strand. Pull until it is difficult to
pull out and the mixture seems quite firm.
Pull into long thin strips and cut immediately with
greased scissors and roll each piece in powdered sugar
or wrap in wax paper. Store cooled taffy in an air
tight container in a cool dry place.
If the taffy sugars, it can be recooked by putting it
in a pan with 2 Tablespoons corn syrup and 1/4 cup
water. Stir until dissolved and then recook according
to original directions.
Finely chopped nuts or fruit, as well as other
flavorings, are added as the taffy is being pulled.
I wish I had a date for this...I'd say recipe is at
_least_ 30 years old...possibly 40, maybe even more...
This is a lesson to all of you to date your recipes,
including newspaper clippings!
From Florence "Ruby" Williams' files.
Valerie Whittle
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Vicki,La (11:28:43 pm) : Title: MOLASSES TAFFY (PULL CANDY)
Categories: Candies
Yield: 6 servings
2 c Molasses
3 tb Butter
1 c Sugar
1/4 ts Soda
Combine all ingredients and boil until hard ball stage. Wet a shallow pan
and pour in candy. When cool enough to handle, pull until light a color as
desired is reached. Twist and cut into sticks.
Recipe by: Found in: Talk About Good II Shared by: Scott Ward
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Vicki,La (11:29:35 pm) : Title: MOLASSES CANDY (OLD-FASHIONED PULL TAFFY)
Categories: Candies, Penndutch
Yield: 1 Servings
2 c Molasses
2 tb Butter
1 tb Vinegar
1 c Brown sugar
1/3 c Water
1 pn Baking soda
Boil all together until a little tried in cold water becomes brittle. Pour
on a buttered dish and allow to cool. When cool enough to handle, rub
butter on hands and pull the candy (small portions at a time) until light
in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine
Old Recipes, Culinary Arts Press, 1936.
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SueA, CA (11:36:10 pm) :
SALT WATER TAFFY
1 cup sugar
3/4 cup light corn syrup
2/3 cup water
1 tablespoon cornstarch
2 tablespoons butter or margarine
1 teaspoon salt
2 teaspoons vanilla
Butter square pan, 8xSx2 inches. In 2-quart saucepan, combine sugar, corn
syrup, water, cornstarch, butter and salt. Cook over medium heat, stirring
constantly, to 256 degrees on candy thermometer (or until small amount of
mixture dropped into very cold water forms a hard ball). Remove from heat;
stir in vanilla. Pour into pan.
When just cool enough to handle, pull taffy until satiny, light in color and
stiff. If taffy becomes sticky, butter hands lightly. Pull into long strips,
1/2 inch wide. With scissors, cut strips into 1-inch pieces. Wrap pieces
individually in plastic wrap or waxed paper. (Candy must be wrapped to hold
its shape.)
ABOUT 1 POUND.
from Betty Crocker
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Betsy at TKL (00:17:39 am) :
PEANUT BUTTER FUDGE
From: Cookbook USA CD
1 (12 oz.) bag milk chocolate chips
1 (12 oz.) jar crunchy peanut butter
1 (14 oz.) can sweetened condensed milk
Melt chocolate and peanut butter in top of double boiler. Remove from heat
and stir in milk. Pour in an 8"x8" pan lined with waxed paper. Refrigerate
to chill. Cut in 1" pieces.
PEANUT BUTTER FUDGE
1 (12 oz.) pkg. peanut butter flavored chips
1 (14 oz.) can sweetened condensed milk
1 c. miniature marshmallows
1 c. chopped peanuts
In heavy saucepan, over low heat, melt chips with sweetened condensed milk.
Add marshmallows; stir until melted. Stir peanuts into mixture. Spread into
wax paper-lined 8 or 9-inch square pan. Chill 2 hours or until firm. Turn
fudge onto cutting board; peel off paper and cut into squares.
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SueA, CA (00:19:32 am) : Very easy!!
FANTASY FUDGE
3 cups sugar
3/4 cup PARKAY Margarine
2/3 cup evaporated milk
1 12-oz. pkg. semisweet chocolate
pieces
1 7-oz. jar KRAFT Marshmallow Creme
1 cup chopped nuts
1 teaspoon vanilla
Combine sugar, margarine and milk in heavy saucepan; bring to full rolling
boil, stirring constantly. Continue boiling 5 minutes over medium heat,
stirring constantly to prevent scorching. Remove from heat; stir in
chocolate until melted. Add marshmallow creme, nuts and vanilla; beat until
well blended. Pour into greased 13 x 9-inch baking pan. Cool at room
temperature; cut into squares.
3 pounds
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Betsy at TKL (00:32:23 am) :
From: Linda.Magee@salata.com (Linda Magee)
Newsgroups: rec.food.recipes
CREAMY ORANGE CAPPUCCINO FUDGE
(Makes 70 pieces - about 2-1/2 lbs)
-------------------------------------
2-1/2 cups GRANULATED SUGAR
3/4 cup SOUR CREAM
1/2 cup BUTTER
1 TBS INSTANT COFFEE dissolved in
2 TBS WATER (hot)
1 (12 oz) pkg VANILLA BAKING CHIPS (2 cups)
1 (7 oz) jar MARSHMALLOW CREME
1 TBS ORANGE PEEL, finely grated (orange part
only)
Garnish ORANGE PEEL STRIPS (optional)
--------------------------------------------------------------
Line a 13 x 9-inch pan with foil, leaving a 1-inch overhang on
two of the sides (short sides of the pan). Lightly butter the
foil. This will help you to get the fudge out later on--keeps
the pan clean too. OK, so I'm LAZY...sue me! :) Set aside.
Lightly butter a large microwave-safe bowl. Place the sugar,
sour cream, butter and coffee/water mixture into the bowl.
Microwave on HIGH 5-6 minutes, or until the mixture boils.
Stir after 2-1/2 and 5 minutes.
After sugar mixture comes to a FULL rolling boil, microwave on
HIGH 5-6 minutes longer (stir after 3 minutes), or until the
mixture reaches soft-ball stage (234F) on an instant-read or
candy thermometer. If you don't have a thermometer, yell and
I'll tell you how to check it in cold water. DO NOT leave the
thermometer in the bowl while the microwave is on! Take the
bowl out to check it. Keep microwaving until the thermometer
reads 234F.
Remove the bowl from the microwave; add the vanilla chips,
marshmallow creme and orange peel; stir until smooth. Pour
into foil-lined pan. Smooth evenly into the corners with a
narrow metal spatula or a knife.
Let the fudge sit for about 2 minutes, then score (mark) into
70 squares (cut 7 sections lengthwise and 10 sections
crosswise) halfway through the fudge with a sharp knife while
the fudge is still warm.
Let candy sit until firm.
Remove from the pan by lifting on the foil. Place the foil
onto a cutting board; cut along score lines into squares.
Remove the candy from the foil. Garnish with orange peel
strips, if desired.
Store in an airtight container at room temperature.
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Betsy at TKL (00:34:39 am) :
Title: Quick Fudge From Pudding
Keywords: Candy, Holiday, Chocolate
2 packages (3 oz.) Chocolate Fudge Pudding Mix - NOT instant
4 T. Butter
1/2 C. Milk
3 C. SIFTED Powdered sugar
Chopped Nuts, optional
Place pudding mix, butter and milk in a pan. Bring to a boil and
boil one minute, stirring continually.
Remove pan from heat and beat in powdered sugar until fudge
begins to stiffen. Fold in nuts, if using. Pour into a buttered
8 X 8" pan and cool in refrigerator for about 3 hours.
Source: Melinda Lee - Food News Hour - KNX 1070 Radio
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Betsy at TKL (00:36:19 am) :
From: Linda.Magee@salata.com (Linda Magee)
Newsgroups: rec.food.recipes
LAYERED TOASTED HAZELNUT FUDGE
(Makes 36 pieces)
------------------------------
1-1/2 cups HAZELNUTS (8 ozs)
2 cups GRANULATED SUGAR
1 cup BROWN SUGAR, firmly packed
1 (5 oz) can EVAPORATED MILK (NOT sweetened)
1/2 cup BUTTER
1 (7 oz) jar MARSHMALLOW CREME
1-1/2 tsp VANILLA
1/2 tsp SALT
6 ozs SEMISWEET CHOCOLATE, chopped
--------------------------------------------------------------
Preheat oven to 350-degrees.
Spread the hazelnuts out in a single layer on a baking sheet.
Bake 10-12 minutes until toasted and the skins begin to flake
off; cool slightly. Wrap hazelnuts in a heavy kitchen towel;
rub against the towel to remove as much of the skins as
possible. Cool completely.
Line an 8-inch square baking pan with foil, leaving a 1-inch
overhang on the sides (again, this helps to get the candy out
later on). Lightly butter the foil; set aside.
Place the hazelnuts into a food processor. Process using
ON/OFF pulsing action until the nuts are coarsely chopped.
Remove 1/2 cup and set aside. Leave the rest of the nuts in
the food processor. Continue processing until it looks like
smooth peanut butter; set aside.
Spray (or butter) the inside of a heavy 4-quart saucepan with
nonstick cooking spray. Combine the sugars, evaporated milk
and butter in the saucepan; bring to a full rolling boil over
medium heat, stirring frequently to prevent scorching.
Attach a candy thermometer to the side of the pan. Continue
boiling 5 minutes or until sugar mixture reaches soft-ball
stage (238F) on the candy thermometer, stirring constantly.
Reduce the heat to low; stir in marshmallow creme, vanilla and
salt until blended. Remove from the heat.
Transfer 2 cups of the sugar mixture to a bowl; stir in the
reserved hazelnut paste.
To the rest of the mixture add the chocolate (mixture still in
the pan); stir until blended. Stir in the chopped hazelnuts.
Pour chocolate mixture into the prepared pan. Smooth evenly
into the corners with a metal spatula or a knife.
Pour the reserved hazelnut (blonde) mixture on top of the
chocolate mixture. Smooth top evenly with clean metal spatula.
Let the candy sit for a minute or so, then score (mark) into
36 squares by cutting 6 sections lengthwise and 6 sections
crosswise halfway through the fudge with a sharp knife. Cool
completely.
Remove candy from the pan by pulling on the foil. Place on a
cutting board. Cut along score lines into squares. Remove the
foil from the candy.
Store in an airtight container at room temperature.
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SueA, CA (00:39:51 am) :
Peanut Butter Fudge Bryan White
3 cups sugar
1 cup evaporated milk
6 tablespoons butter
1 10-ounce package peanut-butter flavored pieces
1 7-ounce jar marshmallow cream
1-1 1/2 cups chopped peanuts or walnuts
1/4 cup crunchy peanut butter
1 teaspoon vanilla
Line a 13x9x2 inch baking pan with foil; extend foil over the edges of pan.
Butter the foil; set pan aside.
Butter the sides of a heavy, 3-quart saucepan. Combine sugar, milk and
butter in saucepan. Cook over medium-high heat to boiling; stirring
constantly with a wooden spoon to dissolve sugar. Clip a candy thermometer
to the side of the pan.
Cook candy over medium heat, stirring frequently till the thermometer
registers 236 degrees. (soft-ball stage), about 5 to 7 minutes.
Remove saucepan from heat; remove the candy thermometer. Stir in peanut
butter flavored pieces, marshmallow cream, nuts, peanut butter and vanilla.
Stir till well blended and pieces are melted. Pour into prepared pan.
Cool to room temperature. Chill several hours or till firm. When firm, lift
candy out of the pan and cut into squares. Store, tightly covered, in the
refrigerator. Makes about 3 pounds (96 pieces).
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Betsy at TKL (00:40:06 am) :
Date: Thu, 17 Nov 1994 20:10:12 +0100
From: S40391060@SB.HHS.DK
Butterscotch Fudge
Recipe By :
Serving Size : 81 Preparation Time :0:00
Categories : Candy Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Sugar
1/2 Cup Butter
3/4 Teaspoon Salt
7 1/2 Ounces Jar Marshmallow Creme
5 1/3 Ounces Can Evaporated Milk
12 Ounces Butterscotch Chips
1/2 Teaspoon Vanilla
1/2 Cup Pecans -- chopped
Combine the sugar, butter, salt, marshmallow creme, and milk in a heavy
saucepan. Cook to rolling boil over medium low heat. Continue to boil for
5 full minutes, stirring frequently. Remove from heat and add butterscotch
chips, vanilla, and pecans. Stir until chips are melted. Pour into
well-buttered 9x9 inch square pan. Cool and cut into squares.
Classic Holiday Cooking
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Betsy at TKL (00:42:01 am) :
Date: Tue, 16 Aug 1994 11:20:02 EDT
From: Vicki Vail Love2Bake@AOL.COM
BOURBON HOTDOGS
2 pounds all-beef hotdogs
1 cup brown sugar
1 cup catsup
1 cup bourbon
1/4 cup onion, diced
2 t. cornstarch
Combine the last 5 ingredients in a saucepan and simmer. Slice hotdogs into
4 to 6 pieces each and toss into the sauce. Simmer for about 20 minutes
until the hotdogs are done. Serve warm with toothpicks.
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Betsy at TKL (00:44:35 am) :
Date: Thu, 17 Nov 1994 20:10:12 +0100
From: S40391060@SB.HHS.DK
* Exported from MasterCook II *
Christmas Fudge
Recipe By : Jo Anne Merrill
Serving Size : 16 Preparation Time :0:40
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Cups Sugar
1 Cup Light Cream
1/4 Cup Butter
1/4 Cup Light Corn Syrup
1/2 Teaspoon Salt
1 Cup Marshmallows -- miniature
1 Teaspoon Vanilla Extract
1/2 Cup Pecan Halves
1/3 Cup Candied Cherries -- chopped
1/3 Cup Green Candied Cherries -- chopped
1. Combine sugar, cream, butter, syrup and salt in a heavy saucepan. Bring
to
a gentle boil over low heat. Cook, stirring constantly, until sugar melts.
Continue cooking, stirring occasionally, until mixture reaches 240 degrees
on
candy thermometer. This is the soft ball stage. Remove from heat; stir in
marshmallows and vanilla.
2. Stir until marshmallows melt and candy starts to lose its gloss. Stir in
pecan halves and chopped cherries. Continue stirring until candy starts to
set.
3. Pour into buttered 8-inch square pan. Cool, then cut into squares.
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NOTES : This is a very pretty candy; show it off in a holiday candy dish.
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Betsy at TKL (00:45:08 am) :
Date: Thu, 17 Nov 1994 20:10:12 +0100
From: S40391060@SB.HHS.DK
Creamy Mocha Fudge
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Candy Quick And Easy Meals
Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Cocoa
3 1/2 cups Icing sugar
1/4 cup Whipping cream
1/2 cup Butter
2 tablespoons Coffee -- very strong
1/2 cup Pecans -- coarsely chopped
Stir together cocoa and icing sugar in large bowl till well blended.
There should be no lumps. Melt butter over medium heat. Add coffee and beat
with an electric beater till smooth. Fold in pecans. Turn into wax paper
lined
loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set.
When set, turn and cut into squares.
My own recipe, honorable mention 1989 Sherway Gardens Chocolympics posted by
Anne MacLellan
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SueA, CA (00:45:11 am) : I am sorry I don't know who posted this the other
night--I snagged it quickly and put it on my notepad and now can't remember
who put it in chat
CRANBERRY FUDGE
2 c. sugar
1/2 c. cream
1/2 tsp. salt
1 tsp. vanilla
1/2 c. milk
1 Tbsp. light corn syrup
1 Tbsp. butter
1/2 c. chopped cranberries,
drained well
Butter sides of heavy saucepan. Combine
sugar, milk,cream, syrup and salt. Stir over medium heat until boiling.
Cook to soft ball stage. Remove from heat and cool to lukewarm. Add butter
and vanilla. Beat until
mixture is stiff, about 5 minutes. Quickly stir in the
cranberries. Spread into a buttered 9 x 5 x 3-inch pan. Cut into pieces when
cool.
Makes about 2 1/2 dozen pieces.
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Betsy at TKL (00:50:26 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
* Exported from MasterCook II *
Nutty Chocolate Mint Fudge
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Candy Chocolate
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 ounces Marshmallow Cream -- (1 jar)
1 1/2 cups Sugar
2/3 cup Evaporated Milk
1/4 cup Butter
1/4 teaspoon Salt
1 1/2 cups Mint-Chocolate Chips -- Nestles
1/2 cup Chopped Nuts
1 teaspoon Vanilla Extract
In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk,
butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring
constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips
are melted and mixture is smooth. Add nuts and vanilla extract. Pour into
foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into
1-inch squares.
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Betsy at TKL (00:51:13 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
Penuche (Brown Sugar Fudge)
Recipe By : Jo Anne Merrill
Serving Size : 32 Preparation Time :0:30
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups packed brown sugar
3/4 cup milk
1 tablespoon butter
1 1/2 teaspoons vanilla extract
1 cup unsalted peanuts
1. Combine brown sugar, milk and butter in a medium saucepan. Stir
constantly
over medium heat until mixture reaches 235 (soft ball stage) on a candy
thermometer. Remove from heat and let cool to room temperature.
2. Fit steel blade in work bowl of food processor and process until mixture
is
light brown, about 20 seconds.
3. Add vanilla and peanuts, then mix with 3-4 quick on/off motions.
4. Pour into buttered 8-inch square baking dish. Let cool completely, then
cut
into 1 x 2-inch pieces.
Yield: About 32 pieces of fudge.
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Serving Ideas : An easy, delicious fudge to serve anytime.
NOTES : You will need a candy thermometer for this recipe.
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Betsy at TKL (00:51:55 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
* Exported from MasterCook II *
Pineapple-Pecan Fudge
Recipe By : Jo Anne Merrill
Serving Size : 24 Preparation Time :0:35
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup pecans -- chopped
14 ounces crushed pineapple -- drained
4 cups sugar
1 cup heavy cream
2 tablespoons margarine
2 teaspoons vanilla extract
1. Use a 14-ounce can of crushed pineapple. Invert over a sieve placed in
bowl
to drain pineapple thoroughly.
2. Chop the pecans coarsely.
3. Combine the drained pineapple, sugar and cream in a heavy saucepan. Stir
over low heat until sugar is dissolved. Increase heat and bring mixture to
boiling. Cook, stirring occasionally to prevent scorching. Continue until
mixture reaches 234 degrees on a candy thermometer (soft ball stage). This
will stick a little but DO NOT scrape bottom and sides of pan; brushing down
side of pan occasionally will help.
4. Remove from heat and let cool just until cool enough that you can touch
pan
without being burned. DO NOT stir or disturb mixture in any way while this
is
cooling.
5. Add the margarine (or butter) and the vanilla extract. Beat vigorously
until
the candy loses its gloss. Stir in the pecans using as little mixing as
possible.
6. Immediately pour into 8 x 8-inch pan that has been greased with
margarine.
Do not scrape the bottom or sides of pan as you are putting the mixture into
dish.
7. Let cool completely, then cut into small pieces for serving.
Yield: About twenty-four 1-1/2 inch squares.
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Betsy at TKL (00:52:43 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
Pistachio Swirl Fudge
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Candy Microwave
Chocolate Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package (3-oz.) cream cheese
1 can (14-oz.) sweetened condensed -- milk, divided
1/2 teaspoon Vanilla
3 packages (6-oz. each) semisweet -- chocolate pieces
1 tablespoon Sweet butter or margarine
1/2 cup Coarsely chopped pistachio -- nuts
Place cream cheese in small glass bowl of electric mixer or in a 1-quart
microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until
cream
cheese has softened. Add 2 tablespoons of the sweetened condensed milk and
the
vanilla. Beat on low speed just until mixture is smooth; set aside.
Place remaining sweetened condensed milk, semisweet chocolate and butter in
a
2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2
minutes
or until mixture can be stirred smooth and is glossy, stirring twice. Stir
in
pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese
mixture,
by spoonfuls, over chocolate; swirl lightly over chocolate. Let stand until
firm or place in refrigerator. Cut into 25 even squares by making 4
lengthwise
and 4 crosswise cuts equidistant from each other, then cut each square
diagonally in half. Store in airtight container with waxed paper between
layers. Keeps best if refrigerated. Makes 50.
From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]
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Betsy at TKL (00:53:28 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
Santa's White Fudge
Recipe By :
Serving Size : 64 Preparation Time :0:00
Categories : Candy Holidays
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Sugar
1/2 cup Sour cream
1/3 cup White corn syrup
2 tablespoons Margarine
1/4 teaspoon Salt
2 teaspoons Vanilla
1/4 cup Candies cherries -- chopped
1 cup Pecans -- chopped
In large heavy skillet, mix first 5 ingredients; cook to softball stage or
236
F. Remove from heat; let stand 15 minutes. Add vanilla and beat; add
cherries
and nuts. Pour into buttered 8x8 inch pan.
Classic Holiday Cooking
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Betsy at TKL (00:54:32 am) :
Date: Fri, 18 Nov 1994 02:03:40 +0100
From: Lars Larsen S40391060@SB.HHS.DK
Southern Style Pecan Fudge
Recipe By : Domino Confectioners Sugar pkg
Serving Size : 12 Preparation Time :0:00
Categories : Candy
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Confectioner's Sugar
6 Tablespoons Butter Or Margarine
1/2 Cup Unsweetened Cocoa Powder
1/4 Cup Milk
1 Tablespoon Vanilla Extract
1/4 Teaspoon Salt
1 Cup Pecans -- chopped
In medium saucepan, heat sugar, butter, cocoa, milk, vanilla and salt over
low
heat, stirring until smooth. Stir in nuts. Spread mixture quickly in
buttered
9x5-inch loaf pan. Cool; cut into squares. Makes 2 dozen.
Microwave directions: In large microwave-safe bowl, place butter and milk.
Microwave at HIGH 1 1/2 to 2 minutes until butter is melted. Stir in sugar,
cocoa, vanilla and salt until smooth; then stir in nutes. Spread mixture
quickly in buttered 9x5-inch pan. Cool; cut into squares.
From pkg 94/08/30
NOTES : Makes 2 dozen
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Betsy at TKL (00:57:24 am) :
Newsgroups: rec.food.cooking
From: linda.magee@burbank.com
Date: Mon, 27 Jun 94 08:18:23
GOLDEN FUDGE
(Makes 64 (1-inch) pieces)
-------------------------
1 cup EVAPORATED MILK or WHIPPING CREAM
1/2 cup WATER
1/4 cup LIGHT CORN SYRUP
3 TBS BUTTER
3 cups GRANULATED SUGAR
1/2 tsp SALT
1 tsp VANILLA
---------------------------------------------------------
Butter an 8-inch square baking pan; set aside.
In a heavy 4-quart saucepan, combine milk, water, corn
syrup, butter, sugar and salt. Place over medium-high
heat and stir with a wooden spoon until mixture comes
to a boil. If sugar crystals are present, wash down
sides of pan with a wet pastry brush.
Clip on candy thermometer. Stirring constantly, cook to
238F (115C) or soft-ball stage. Remove from heat. Without
stirring, pour vanilla over mixture. Leaving thermometer
in the pan, cool mixture to 110F (45C). Remove thermometer.
Using a wooden spoon, stir mixture for several minutes
until it starts to thicken and lose its gloss. Scrape
into prepared pan.
Refrigerate 4 hours or until firm.
Cut into 1-inch squares.
VARIATIONS
----------
Cherry - Cut 32 candied cherries in half. Mark fudge
into 1-inch pieces. While fudge is still
warm, place 1 cherry half on top of each
piece.
Nut - Stir in 1 cup walnuts, pecans or peanuts
before pouring fudge into pan.
Cherry-Nut - Stir in 1/2 cup chopped candied cherries
and 1/2 cup unsalted nuts before pouring
into pan.
Coconut - Stir in 3/4 cup coconut before pouring
into pan.
Pineapple-Coconut - Stir in 1/3 cup candied pineapple, 1/2
teaspoon pineapple extract and 1/2 cup
coconut before pouring fudge into pan.
Lemon or Orange - Stir in 1 teaspoon lemon or orange
extract and 4 drops food coloring before
pouring fudge into pan.
----------------------------------------------------------------------------
Betsy at TKL (01:01:58 am) :
Title: White Lime Fudge *
Categories: Candies, Fudge
Yield: 1 servings
----------------------PATTI - VDRJ67A----------------------
2 tb Butter or margarine
2 c Sugar
3/4 c Milk
Grated peel of 1 lime
3/4 c Pecans; chopped
Melt butter in medium saucepan; stir in sugar and milk
until sugar dissolves. Bring to boil. Cover; boil 1
minute to dissolve sugar off sides of pan. Set candy
thermometer in pan and cook syrup gently without
stirring to 236~ (soft-ball stage). Cool to 110~- 120~
(warm) about 45 minutes. Stir in lime peel and pecans.
More?
Beat vigorously until mixture just starts to lose its
gloss. Pour immediately into well-greased 8x8x2" pan.
Cool; cut in squares. Store in plastic bags or
airtight container. Will keep about 3 weeks. Makes
about 1 pound.
----------------------------------------------------------------------------
Betsy at TKL (01:02:45 am) :
Title: White Chocolate Fudge
Categories: Candies, Fudge
Yield: 30 servings
2 1/4 c Sugar
1/2 c Margarine
3/4 c Evaporated milk
2 c Miniature marshmellows
1/2 lb White chocolate
1 c Pecan pieces
Combine sugar, margerine, milk and marshmallows in a
2-quart batter bowl. Microwave on high 3 minutes; stir
well. Continue to microwave on high 2-3 minutes more,
or until mixture boils. Then microwave on 50% and boil
for 4 minutes. Grate or chop chocolate into small
pieces and add to hot mixture. Stir until chocolate
melts. Add pecans and pour into an 8-inch square pan.
Let cool before cutting into squares. Makes 2 pounds.
Store in air-tight container.
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END OF FILE
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