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).
(makes about 3 1/3 pounds of fudge)
4 cups sugar
2 5-ounce cans evaporated milk (or 1 1/3 cups)
1 cup butter
1 cup creamy peanut butter
1 7-ounce jar marshmallow creme
1 cup finely chopped peanuts
1 teaspoon vanilla
Line an 8×8-inch baking pan (about two inches deep) with foil and fold the foil over the edges. Butter the foil, then set the baking pan aside.
Butter or lightly grease the sides of a heavy three-quart saucepan, and then add the sugar, evaporated milk, and butter. Using a candy thermometer clipped to the side of the pan as measurement, cook and stir the mixture over medium-high heat until it reaches 236 degrees F (about 12 minutes).
Remove the saucepan from the heat (and remove the thermometer) and add the peanut butter, marshmallow crème, peanuts, and vanilla to the saucepan. Mix well.
Then, spread the fudge mixture into the foil-lined pan. Press into the pan and smooth the top, and let cool. Then, cover tightly with foil or plastic wrap and let the fudge chill in the refrigerator for at least four hours.
Cut into squares.
1½ cups coarsely-chopped almonds
16 oz. light brown sugar
1 lb. butter
24 oz. milk chocolate chips
1 tsp. shortening or oil
Sprinkle ¾ cup coarsely chopped almonds onto the bottom of an 18×13 inch cookie sheet. Set aside.
In a 2 qt. sauce pan, combine sugar and butter over medium high heat while stirring frequently for several minutes unit bubbly and thick. Use a candy thermometer and cook until 290 degrees F. Watch carefully after 280 degrees F to prevent it from burning. Once it has reached 290 degrees F, remove from heat.
Pour candy evenly on top of the almonds in cookie sheet. Let stand for a few minutes.
Melt chocolate chips in microwave with 1 tsp. shortening or oil to help keep it smooth. Microwave in 30 second increments, stirring between each increment, until completely melted and smooth.
Cover candy with layer of chocolate and sprinkle remaining almonds evenly over the top of chocolate layer.
Allow to set up for a few hours. I place mine in the fridge when I need them to cool faster.
Once completely set up and hardened, break into pieces using a knife.
This recipe makes about 2 lbs of candy and is great for gifts!
Yield: 7 to 8 dozen buckeyes
1½ cups creamy peanut butter
1 cup unsalted butter, at room temperature
½ teaspoon vanilla extract
Pinch of salt
4 cups powdered sugar
4 cups semisweet chocolate chips
¼ cup vegetable shortening
1. Line cookie sheet with wax or parchment paper; set aside.
2. In a large bowl, stir together the peanut butter, softened butter, vanilla extract, and salt with a wooden spoon. Add the powdered sugar a little bit at a time, stirring it into the peanut butter mixture until it is completely incorporated.
3. Roll the peanut butter mixture into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into the top of each ball. Chill in freezer until hard, approximately 30 minutes.
4. In a heatproof medium bowl, combine the chocolate chips and shortening. Place the bowl over a small saucepan with 1 inch of water placed over low heat. Stir occasionally, until the chocolate is completely melted and smooth. Keep the bowl over the saucepan of barely simmering water. Using the toothpick as a “handle”, dip the peanut butter balls into the chocolate, leaving a small circle exposed on the top of each ball. Place the balls back on the cookie sheet and refrigerate until the chocolate is set, approximately 2 hours.
5. Once the buckeyes are set, remove the toothpicks and if you’d like, you can use your finger to smudge the peanut butter dough together on the top of the buckeye to cover the hole where the toothpicks were. Store the buckeyes in an airtight container with wax paper between layers in the refrigerator for up to 1 month.