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.

Turtles Candy

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 pecans 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 a teaspoon full 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.

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 lukewarm. Add nuts and beat until thick and the shine is gone. Pour onto 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.

Walnut Caramels

•1 can (14 ounces) sweetened condensed milk
•1 cup light corn syrup
•1/8 teaspoon salt
•2 tablespoons butter or margarine
•1 teaspoon vanilla
•1/2 cup chopped walnuts (black walnuts are really good)

Line a square 8X8X2 pan with foil, leaving 1 inch of foil overhanging on opposite sides. Butter foil that lines bottom of pan.

Heat milk, corn syrup and salt to boiling in heavy 1 and 1/2 quart saucepan over medium heat stirring constantly. Cook over medium heat, stirring frequently, to 245 degrees on candy thermometer or until a small amount dropped in cold water forms a firm ball. Stir in margarine, vanilla and walnuts until margarine is melted. Immediately spread in pan; cool Remove from pan, using foil to lift. Cut into 1X1/2 inch pieces. Wrap pieces individually in plastic wrap or waxed paper if desired. About 10 dozen candies.

Peanut Brittle

•1 & 1/2 cups sugar
•1/2 cup light corn syrup
•1/4 cup water
•2 cups raw peanuts
•1 & 1/2 teaspoons soda
•1/4 teaspoon salt

Combine sugar, syrup and water; bring to a boil. Stir in peanuts gradually so as not to lose the boil. Keep at a rolling boil until peanuts pop and turn brown. Remove from heat and add soda stirring well. Add salt. Pour on a well greased cookie sheet. When cool break into pieces. About 20 – 25 pieces.

**My dad loved peanut brittle. I would always make it for him at Christmastime.

Easy Fudge

•3 cups of chocolate chips
•2 cups of miniature marshmallows or 16 large marshmallows cut in half
•1 (14 ounce) can of sweetened condensed milk
•1 teaspoon vanilla
•1 cup chopped walnuts

Butter square 9X9 pan. Place chocolate chips, marshmallows and condensed milk in large microwaveable bowl. Microwave uncovered 3 to 5 minutes, stirring every minute, until marshmallows and chips are melted and can be stirred smooth. Stir in vanilla and nuts. Immediately pour into prepared pan. Refrigerate about 2 hours until firm.

Apricot Candy Sticks

•1 (12 oz) package of dried apricots
•1 cup golden raisins
•1 can angel flake coconut
•1 can sweetened condensed milk
•1 can finely chopped coconut

Chop apricots and raisins into small pieces. (may use food chopper) Add flaked coconut and sweetened condensed milk. Mix well. Butter hands and shape mixture into sticks about 1 & 1/2 X 1/2 inch. Roll in chopped coconut. Let stand about 20 minutes before putting in container. Store in refrigerator.

These freeze well.

White Peanut Butter Fudge

I have an old candy cookbook that I have used for many years. The recipes that I really like I have penciled in ‘very good’ by them. This is one of my favorites.

•3 cups sugar
•1 cup milk
•1 stick butter
•1/2 teaspoon salt
•1 teaspoon vanilla
•3 tablespoons peanut butter

Put sugar, milk, butter and salt into a saucepan. Cook over medium heat until a soft ball forms when dropped in cold water. Remove from heat. Add vanilla; add peanut butter. Use your mixer on medium speed until mixture starts to harden. Pour into buttered pan; cool.

Delicious!

White Marshmallow Candy

Every year at Christmas time I take a tray of goodies to my dentist’s office. Would you believe this is their favorite goody I take. Marcia gave me this recipe a long time ago.

•2 lbs white bark (I never have white bark so I use Nestle’s white chocolate chips)
•1 cup crunchy peanut butter
•2 cups dry roasted peanuts
•3 cups crisp rice cereal
•2 cups miniature marshmallows (the colored ones make this candy look festive)

Melt bark and peanut butter together in microwave in a large bowl. Stir every minute until melted. Add nuts and cereal to the melted mixture. Stir in marshmallows. Drop by teaspoonsful on wax paper and let cool. Freezes well so you can make this way ahead.