Easy Butterscotch Fudge

Don't be afraid to make these just because there is no candy thermometer or strict candy-making guidelines.  That is why these are called EASY.  The only thing you need to be cautious of in this recipe is stirring faithfully.  As with all fudge recipes I make or caramels, I line the pan with foil so that I can easily lift out of the pan and cut/serve/store from there.  Enjoy!

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
12 ounces butterscotch chips
7 ounces marshmallow creme
1 tablespoon vanilla extract

Directions:

1. Combine sugar, butter (or margarine) and milk in a 2 1/2 quart saucepan.


2. Bring to a full rolling boil, stirring constantly.


3. Continue boiling 5 minutes over medium/medium-high heat, stirring.


4. Remove from heat, stir in butterscotch chips until melted.


5. Add marshmallow creme and vanilla; beat until blended.


6. Pour into greased 13×9 inch pan.


7. Let cool and serve.

Chocolate Coconut Candies

• 1-3/4 cups confectioners' sugar


• 1-3/4 cups flaked coconut


• 1 cup chopped almonds


• 1/2 cup sweetened condensed milk


• 2 cups (12 ounces) semisweet chocolate chips


• 2 tablespoons shortening

In a large bowl, combine the confectioners' sugar, coconut, almonds and milk. Shape into 1-in. balls. Refrigerate until firm, about 20 minutes.

In a microwave, melt semisweet chips and shortening on high for about 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.

Dip balls in chocolate; allow excess to drip off. Place on waxed paper; let stand until set. Store in an airtight container. 

 

Yield: 2-1/2 dozen.

Walnut Chocolate Chewies

1 cup chopped walnuts    1 cup slivered almonds    1/2 cup liquid honey    2 tablespoons strong black coffee    Sweet cocoa to taste

Place walnuts and almonds in small bowl and toss together. Transfer to food processor and blend several minutes. Replace nuts in small bowl and add honey, mix together. Transfer nuts back to food processor and add coffee, blend about 1 minute. Spread mixture on large plate and cover with sheet waxed paper, pressed against surface. Refrigerate 2-3 hours. Remove and shape into small balls with hands. Roll in cocoa and continue to chill another hour before serving.

Pecan Pralines

2 cups sugar    2/3 cup milk    1/3 cup dark corn syrup    1/4 teaspoon salt    1/2 teaspoon vanilla    1 cup pecan pieces

Combine sugar, milk, corn syrup and salt in a medium size heavy saucepan. Heat to boiling over medium heat, stirring constantly. Continue cooking, without stirring, until candy thermometer registers 238 degrees. Remove pan from heat. Let stand on wire rack until temperature cools to 110 degrees. Add vanilla. Beat with a clean wooden spoon until mixtures begins to thicken. Stir in pecans. Drop by teaspoonfuls onto wax paper to 2-inch flat patties. Let set; remove and store in airtight container with waxed paper between layers.

Oatmeal Chews

1/2 cup margarine    2 cups quick oats    1/2 cup brown sugar    1/4 cup dark corn syrup    1/4 teaspoon salt    6 ounces chocolate chips    1/4 cup chopped nuts

Melt butter in large glass bowl in microwave on high for 45 seconds stir in oats, sugar, syrup and salt. Press evenly into bottom of 8 x 8 x 2 inch baking pan. Microwave on high for 3 to 4 minutes, until bubbly. Spread the surface even and sprinkle the chips over all. Microwave on medium for 4 to 6 minutes, until chips are melted. Spread out evenly and sprinkle the nuts all over top. Chill for 1 hour and cut into bars.

Mosiac Caramels

2 cups sugar 2 cups cream 1 3/4 cups corn syrup 1 cup butter or butter substitute 1 cup chopped nuts Few grains salt

Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 f). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares

German Chocolate Fudge

I know, I know.  I have multiple fudge recipes listed, but hey, you can NEVER have too much fudge! 2.00 cups semi-sweet chocolate chips 12.00 ounce sweet chocolate 1.00 jar (7 ounces) marshmallow creme 4.50 cups sugar 2.00 tablespoons butter 1.00 can (12 ounces) evaporated milk 0.13 teaspoon salt 2.00 cups pecans (chopped)

Combine chocolate chips, sweet chocolate and marshmallow creme in large bowl. Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly. Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans. Spread into buttered 10 x 15-inch pan. Let stand until firm.

Almond Crunch Candy

Margarine or butter for the pan 1/3 cup margarine or butter 1/4 cup honey 3/4 cup slivered blanched almonds

Grease an 8 x 8 inch baking pan with margarine or butter. Melt the margarine in a small heavy skillet over medium heat. Stir in the honey and the almonds. Cook over medium heat, stirring frequently, until the mixture turns a golden brown (approx. 5 minutes) working quickly, spread the mixture into the prepared pan and cut into squares with a greased sharp knife. Store covered in the refrigerator. Yields 16 2-inch squares.

Fake Almond Roca

1-cup butter 1-cup sugar 3 tablespoons water 1-teaspoon light corn syrup 1-cup finely chopped toasted almonds 1-cup milk-chocolate chips

Melt the butter in a saucepan. Add the sugar, water, and corn syrup. Cook the mixture over med. Heat, stirring. When the sugar dissolves and the mixture begins to boil, raise the heat and bring the mixture to 290~f degrees on a cooking thermometer. This is called the soft-crack stage. It will be light brown in color, and syrup will separate into threads that are not brittle when dribbled into cold water. Quickly stir in 1/2 cup chopped almonds. Immediately pour the mixture onto an ungreased baking sheet. Wait 2 or 3 minutes for the candy surface to firm, then sprinkle on the chocolate chips. In a few minutes, when the chips have softened, spread the chocolate evenly over the surface. Sprinkle the remaining almonds over the melted chocolate. When the chocolate hardens, crack the candy into pieces. Store covered.

Irish Cream Chocolates

12-ounce semisweet chocolate chips
1/2-cup irish cream liqueur, such as bailey's
1/4-cup whipping cream
2-cups pecan pieces

Conventional method: Stirring constantly, heat chocolate, irish cream liqueur and whipping cream in a double boiler over medium heat until chocolate is melted and mixture is smooth. Remove from heat and stir in pecans. Drop by teaspoonfuls onto wax paper, cool until set, about 1 hour. Remove from wax paper and store in airtight container. Microwave method: Place chocolate, irish cream liqueur and whipping cream in microwave-safe dish, cover with paper towel or wax paper. Cook on medium (50 percent power), turning bowl 1/2 turn and stirring 2 times until chocolate is melted and mixture is smooth, about 2 to 2-1/2 minutes. Stir in pecans. Drop by teaspoonfuls onto wax paper, cool until set, about 1 hour. Remove from wax paper and store in airtight container.

Crunchy Peanut Butter Fudge

2 pounds sugar, powdered
0.25 pound butter
1 can evaporated milk
1 jar of marshmallow cream
1 jar of crunchy peanut butter, small jar

Combine sugar, butter and milk in a large, heavy pot. Bring to a boil stirring constantly. Be very careful not to burn! Cook until mixture forms a firm ball when tested in cold water. About 15 minutes of boiling. Remove from heat and add the marshmallow cream and the peanut butter and mix thoroughly. Turn into a 9x12 buttered pan and allow to partially set. Cut into serving size pieces and allow to fully set. This is the original recipe. Adding an extra jar of peanut butter still makes excellent fudge, which is more peanut buttery and less sweet.

Crunchy Peanut Butter Chip Fudge

You can never have too many fudge recipes!


2 cups packed brown sugar
2/3 cup evaporated milk
1/2 teaspoons salt
1 1/2 cup chocolate chips
1 cup crunchy peanut butter
1 cup peanut butter flavor chips
1 teaspoon vanilla extract
Butter to grease pan

Butter one 8 inch pan and set aside. In a saucepan mix brown sugar, evaporated milk and salt. Cook over low heat and stir until boiling. Boil for 3 minutes . Remove from heat and stir in chocolate chips, peanut butter, peanut butter flavor chips, and vanilla. Mix until smooth. Pour fudge into pan. Refrigerate 4 hours or until firm.

French Mints

something to take your entertaining to the next level! ;)

4-square bitter chocolate
1-cup butter or margarine
4 eggs
2-cups sugar
1/2-teaspoon peppermint
1-cup flour
1-cup chopped nuts, (optional)
4-tablespoons margarine
2-cups confectioner's sugar
2-tablespoons milk
1-1/2-teaspoons peppermint extract
2-squares bitter chocolate
2-tablespoons butter

Melt chocolate and butter. Beat eggs until fluffy. Add sugar to eggs. Then peppermint and chocolate mixture. Add flour. Pour into greased 9 x 13 inch pan. Bake 20 to 25-minutes at 350-degrees. Cool totally. 2nd layer: Beat and spread smoothly, refrigerate until hard. Add 1 to 2 drops green coloring if you want prior to spreading. 3rd layer: Melt and blend. Spread on mint frosting. Let set out and then cut 1-inch squares and freeze.

Mexican Chocolate Balls

2 circular tablets (3 ounces) mexican chocolate, finely-ground
3 cups powdered sugar
1 cup sweetened condensed milk
1/4 teaspoon salt
1 teaspoon vanilla extract
1/2 cup almonds, finely-chopped

Combine chocolate, powdered sugar, milk, salt and vanilla. Mix thoroughly. Shape into one-inch balls. Roll in nuts.

Double Chocolate Chews

4 tablespoons butter, softened
4 tablespoons cream cheese, nonfat
1/3 cup sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 cup flour
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup mini chocolate chips

Preheat oven to 350 degrees fahrenheit. Spray 2 sheet pans with nonstick spray. In a medium mixing bowl, cream together the butter, cream cheese, sugar and brown sugar. Beat in the vanilla. Into a small bowl, sift the flour, cocoa and salt through a mesh strainer and stir to combine. Blend the dry ingredients into the butter mixture. Stir in the chocolate chips. Divide the dough into quarters and taking one-eight of a quarter roll it between the palms of two hands to form a ball and place it on a sheet pan. Repeat to form 32 dough nuggets. Using the bottom of a glass, press the nuggets into 2 inch rounds. Bake for 8 minutes until slightly puffed and very soft to the touch.

Jello Pudding Fudge

This is one recipe I haven't tried yet, but it sounds fool proof, so it is definitely on my list to try real soon!


1-packet jell-o chocolate pudding and pie filling, not instant
2-tablespoons butter
1/4-cup milk
1 1/2-cups confectioners' sugar, sifted
1/4-cup nuts, chopped

Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute, stirring constantly. Remove from heat. Quickly blend in sugar, add nuts. Pour into greased 8x4-inch pan. Cool, cut into squares.

Nutty Chocolate Balls

1 pound powdered sugar
1 cup graham cracker crumbs
1 cup nuts
1 cup angel flake coconut
1 cup butter
1 cup peanut butter

Mix well and chill until firm. Roll into balls and put into freezer until frozen (20 minutes). Over double boiler melt 12 ounces chocolate chips and pound parowax. Dip balls into chocolate mixture and put on wax paper to harden. Makes about 100 balls. **to avoid the wax, you may use a dipping chocolate with shortening added to soften it.

Caramels

1 cup sugar
3/4 cup dark corn syrup
1 cup light cream
1/2 cup butter
1/2 cup chopped walnuts
1/2 teaspoon vanilla

In a heavy saucepan, combine sugar, corn syrup, 1/2 cup cream and butter. Bring to a boil, stirring constantly. Add remaining cream and cook slowly to a soft ball stage (245). Remove from heat. Add nuts and vanilla. Pour mixture into a greased 8-inches square pan. Cut when cool, wrap in waxed paper and store in an airtight container.

Easy 15 minute Peanut Butter Fudge

1 cup sugar
1 cup light brown sugar
1/4 teaspoon salt
1/2 cup milk
1 cup miniature marshmallows
1/2 cup peanut butter
1 teaspoon vanilla

In a saucepan, combine sugars, salt and milk. Cook until temperature reaches 240 on a candy thermometer. Remove from heat and add marshmallows, peanut butter and vanilla. Beat with a wooden spoon several minutes until thick and creamy and gloss disappears. Spread in a buttered 8-inch square pan. Cut into squares.

Easy to Make Fudge

4 cups sugar
1 1/3 cup evaporated milk
1-cup butter
2 cups semi sweet chocolate chips, 12 ounce bag
1 jar marshmallow cream, 7-ounces
1-teaspoon vanilla
1 cup chopped pecans or walnuts, optional

Line a 13x9" pan with foil. Butter the pan and set aside. Butter the sides of a heavy 3-quarters saucepan. Combine the sugar, butter and milk. Cook over medium-high heat to boiling stirring constantly with a wooden spoon. Dissolving the sugar should take about 7 minutes. Carefully clip thermometer onto inside of pan. Cook over medium heat, stirring frequently till thermometer reaches 236 degrees, softball stage. Mixture should be boiling at a moderate steady rate over the entire surface. Reaching softball should take 12-13 minutes at this boil rate. Remove saucepan from heat and unclip thermometer. Add chocolate and marshmallow crème, then vanilla and nuts. Stir quickly until well blended and then turn out into pan. While fudge is still warm score the surface into individual pieces if desired. Store in fridge.