2 c. white sugar
2 c. heavy cream
1 3/4 c. King syrup
1 c. butter
1 tsp. vanilla
Boil together sugar, syrup, butter, and a little cream.
While boiling, add rest of cream slowly. Don’t allow to stop boiling.
Boil until it forms a soft ball (236-240 degrees).
Then add vanilla. Pour into a buttered pan.
Cut into squares.
Yield: Makes about 2 pounds candy
1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 tablespoon butter
1 tablespoon cream
1/2 cup milk chocolate chips, if desired
Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.)
Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined.
Pour into greased 8″ square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.
You can add just about anything to this easy recipe. Stir in a cup of chopped nuts, add a cup of marshmallows after the cooking time is done, stir in chopped dried fruit or some white chocolate chips. Have fun with the recipe!
2 (8 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted
Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.
Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.
Stir in chopped pecans.
Spread into a buttered 8-inch square baking pan or dish.
Cover and store in refrigerator.
1 can of sweetened condensed milk
2 cups of semi-sweet chocolate chips
1 teaspoon of vanilla extract
How to make it
Butter and line a square pan with parchment paper. Set aside.
Microwave chocolate chips and condensed milk for one minute. Depending, you may need to microwave the mixture for an additional 30 seconds. Stir until chocolate chips are melted and smooth. Let sit for one minute.
Add vanilla extract. Pour fudge into parchment lined pan. Refrigerate the fudge and let cool.
Once the fudge is cooled, cut into squares.
To keep this yummy fudge, put it in an airtight container and place it in the fridge.
2/3 c. evaporated milk
1 1/2 c. sugar
pinch of salt
1/4 c. (1/2 stick) of butter
1 (7 oz.) jar of marshmallow creme
3 c. chocolate chips
1 tsp. vanilla
1/2-1 c. of candy corn
Line a 8×8 baking dish with aluminum foil. Grease aluminum foil with butter, shortening or cooking spray. This will help when removing fudge from baking dish, and easier, cleaner cutting into squares.
In a large saucepan over medium heat whisk together evaporated milk, sugar, salt and butter. Once combined, add in marshmallow creme. Marshmallow creme will dissolve with continued stirring. Bring contents to a boil, all the while constantly stirring. Do not stop stirring as it will burn. Once boiling, cook for an additional 5 minutes.
Remove from heat and stir in chocolate chips, one cup at a time, until completely melted and mixture is smooth. Then stir in vanilla. Pour into prepared baking dish. Let sit for about 5 minutes, to slightly harden. Sprinkle candy corn over the top of the fudge and gently push in candy corn to set. Refrigerate for approximately 2 hours or until firm.
2 1/2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
1/2 cup chopped pecans (optional) or 1/2 cup cherries (optional)
In a 2 quart saucepan combine sugar, corn syrup, water, and salt.
Cook to hardball stage, (260 degrees), stirring only until sugar dissolves.
Meanwhile, as temperature of syrup reaches 250 degrees, beat egg white till stiff peaks form.
When syrup reaches 260 degrees, very gradually add the syrup to egg whites, beating at high speed with electric mixer.
Add vanilla and beat until candy holds its shape, 4-5 minutes.
Stir in the chopped nuts or cherries, if desired.
Quickly drop candy from a teaspoon onto waxed paper, swirling the top of each piece.
2 cups granulated white sugar
1 cup water
1 cup light corn syrup
2 cups raw or roasted & salted peanuts
1/4 teaspoon salt (if you used raw peanuts)
1 teaspoon baking soda
1. Spray a rimmed cookie sheet with nonstick spray.
2. Combine sugar, water and syrup in a medium-large saucepan. Stir to combine. Bring to a boil and cook at medium heat slowly to the soft ball stage (245 degrees F. on a candy thermometer), stirring gently every so often. Add 2 cups of peanuts and salt (if using). Continue to cook until the thermometer registers 300 degrees F. Add baking soda. Stir to blend and continue to cook until golden brown (just a minute or so more). Remove from heat and stir to combine.
3. Pour the hot mixture onto the prepared pan and spread it out as much as you can with a wooden spoon. Cool completely, and then break into pieces.
*Keep your peanut brittle in a tightly covered container until you are ready to serve/eat it. The texture of candy can be greatly affected by the humidity in the air.
*If you are using a candy thermometer that clips to the side, just make sure that the bottom of the thermometer is resting inside the liquid and not pushed all the way to the bottom of the pan (you’ll get a false reading if it’s touching the bottom of the pan where the heat source is strongest).