Friday Recipes: Fudge

Everyone has their favorite type of fudge, and very few people don't break into smiles when they are given a gift of this traditional holiday favorite. Try one of these recipes this year! Fudge should be given in tins, boxes or airtight bags. Don't mix fudge with your other homemade gifts such as cookies, it will soften them and "mingle" the flavors slightly of what you have stored together. I keep the fudge in the refrigerator until I give it away. If it's for a long period of time freezing would be good also.


Chocolate Fudge

1 cup butter, or regular margarine(2 sticks)
4 1/2 cups sugar
1 jar (7 ounces) marshmallow creme, about 2 cups
1 14 1/2 ounces evaporated milk (1 2/3 cup)
8 (1 1/2 ounce)milk chocolate bars, broken in pieces
1 12 ounce bag semisweet chocolate pieces
2 cups chopped walnuts, optional

Combine butter, sugar, marshmallow creme and evaporated milk in a 3 quart saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steady over low heat for 7 minutes, stirring occasionally. Keep mixture at a low boil during this time. Remove from heat, add chocolate bars, chocolate pieces, and nuts. Stir until chocolate is melted and blended. Pour quickly into two lightly buttered 9 inch square pans. While warm mark the fudge into the size pieces you desire, then when cool and firm cut. Makes about 5 1/2 pounds.


Butterscotch Peanut Fudge

12 ounce package butterscotch chips
1 14 ounce can sweetened condensed milk
1 1/2 cups miniature marshmallows
2/3 cup chunky peanut butter
1 tsp. vanilla
1 cup chopped peanuts

In a saucepan combine the butterscotch chips, milk and marshmallows. Stir over medium heat until marshmallows melt. Remove from heat; beat in peanut butter, vanilla, and dash of salt. Stir in nuts. Pour into a 9 inch square buttered pan. Chill. Cut in squares, and store in refrigerator.


Easy Peanut Butter Fudge

1 2/3 cup sugar
1 small can (5.33 ounces) evaporated milk
16 large marshmallows, or 2 cups miniature
1 cup peanut butter
1 tsp. vanilla

Mix sugar, milk and marshmallows in a medium pan. Cook and stir over medium heat until mixture boils. Boil and stir 5 minutes. Add peanut butter and vanilla. Stir until smooth. Pour into a buttered 8 inch square pan. Cool. Cut into pieces.


Cocoa Peanut Butter Fudge

2 cups sugar
1/3 cup cocoa
2/3 cup milk
2 tablespoons light corn syrup
dash salt
2 tablespoons butter
1/2 cup peanut butter
1 tsp. vanilla

Mix sugar, cocoa, milk, syrup and salt. Cook to soft ball stage (236 degrees). Add butter, peanut butter and vanilla. Pour into buttered 8 inch square pan.Cool before cutting.


Maple Fudge

2 cup maple syrup
1 tablespoon light corn syrup
3/4 cup chopped pecans
1 tablespoon butter
3/4 cup rich milk or cream

Combine the maple and corn syrup and cream. Place over low heat. Stir constantly until it starts to boil. Continue cooking without stirring until small amounts of syrup form a soft ball in cold water or it reaches 236 degrees. Remove from heat. Add butter. Do not stir. Cool until luke warm. Beat until mixture thickens and loses gloss. Add nuts. Pour into buttered pan. When cool cut into squares.

Halloween Recipes for One and All

A grandmother pretends she doesn't
know who you are on Halloween.
~Erma Bombeck

The entire family can help make these Halloween snacks. Let the little ones help form the popcorn balls in the last recipe!

Autumn Popcorn Mix

Ingredients:
10 cups popped popcorn (plain)
1 cup dry-roasted salted peanuts
1/4 cup honey
2 tablespoons cider
2 tablespoons margarine
1/2 teaspoon ground cinnamon

Preheat the oven to 350 degrees F. Place popcorn and peanuts in a 13x9x2 baking pan. In a pan, stir together the honey, cider, margarine, and cinnamon until well mixed. Bring to boil over medium heat. Drizzle the honey mixture over the popcorn and nut mixture. Toss until well mixed in the pan. Bake for 15 minutes, stirring 2-3 times during baking. When finished, spread the mixture onto a large sheet of foil or a buttered cookie pan. Cool. Store in a covered container.

Caramel Popcorn Clusters

Ingredients:
10 cups popped popcorn
2 cups almonds
1 cup packed light brown sugar
1/2 cup margarine
1/4 cup light corn syrup
2 teaspoons vanilla
1 teaspoon almond extract
1/2 teaspoon baking soda

Preheat oven to 250 degrees. Spray a large baking sheet with cooking spray or lightly grease with margarine. Mix the popcorn and almonds in a large bowl. Combine brown sugar, margarine and corn syrup in a medium pan. Over low heat, stir the mixture until the sugar dissolves. Increase the heat to high and boil for 5 minutes. Remove from heat; stir in the vanilla, almond extract and baking soda. Pour this over the popcorn and almonds, quickly stirring to coat. Spread the mixture onto the baking sheet, spreading evenly. Bake for 1 hour. Cool and break into pieces and store in airtight container. Notes: You can use another kind of nut besides almonds if you wish. Almond extract would also work for flavoring.

Mini Popcorn Balls

Ingredients:
10 cups popped corn
1 (1-lb.) bag miniature marshmallows
1/4 cup margarine
1 cup toffee pieces or mini M&Ms
1 cup butterscotch chips
Orange food coloring

Place popcorn, candy and butterscotch chips in large bowl; set aside. Heat the butter in a large pan until just melted, then add the marshmallows and cook over low heat, stirring until melted and smooth. Stir in several drops of food coloring and stir. Pour over popcorn and candy, tossing to coat evenly. Cool 5 minutes. Butter hands and form into 2 or 3-inch balls. Notes: Use your imagination on the candy. Use anything that strikes your fancy!

Enjoy your weekend! ~Brenda