CANDY Marshmallow Creme Fudge
(Aunt Frances Recipe)4 c. sugar
1 pt. jar Marshmallow Creme
1 tall can evaporated milk or
1 1/2 c. sweet cream
2 pkgs. choc. chips
1 tsp. vanilla
1/4 lb. of butter
pinch saltCook sugar, milk, butter, and salt to soft ball stage, stirring constantly. Remove from heat and stir in: Marshmallow creme, choc. chips, and vanilla. Pour into buttered pan. (9 x 13 is fine). Do NOT beat.
Never-Fail Chocolate Fudge
4 cups sugar
1/4 lb butter
1 can Evaporated milk
1 jar Marshmallow Creme
3/4 tsp. salt
3/4 tsp. vanilla
12 oz. Pkg. semi-sweet chocolate chips nuts (if desired)1) Combine first 5 ingredients. Stir over low heat until blended. 2) Bring to a boil over moderate heat. Being careful not to mistake air bubbles for boiling. Then boil slowly, stirring constantly for 5 minutes. 3) Remove from heat. Stir in vanilla and chocolate until chocolate is melted. (Add nuts if desired). Then pour into buttered 9 x 13 inch pan and cool.
Chocolate Creamy Fudge
2 c. sugar
1/2 tsp. salt
2 tsp. cornstarch (heaping)
2 Tbsp. cocoa or 2 sq. chocolate
1/2 c. milk
piece butter size of nutmegPut the ingredients in a saucepan and stir all together and let dissolve slowly; boil hard two minutes, counting from the time it begins to bubble all over, beating steadily, then remove from the stove, add a teaspoonful of vanilla, and beat until thick. Pour into a buttered pan, and mark off in squares when nearly cold.
If desired, add broken or coarsely chopped nut meats.
Butterscotch Marshmallows
1 c. brown sugar
1/2 lb. marshmallows
1/3 c. cream
3/4 c. nuts finely cut
1/4 tsp salt
1/2 tsp. vanillaPut sugar, cream, and salt in saucepan. Cook slowly to soft ball stage. Stir in vanilla. Remove from flames and place over warm water to keep soft. Roll marshmallows in cooked syrup and then in nuts. If mixture gets too hard, add a little cream and put it back on stove and bring it to a boil and put back in hot water and continue dipping marshmallows.
Date Candy
3 c. sugar
1 c. milk
1 Tbsp. butter
Pinch saltCook milk and sugar to almost softball stage then add 1 c. dates and cook again to firm soft ball. Add the butter. Cool and beat and add 1 c. nuts, and 1 tsp. vanilla. Pour in pan. Cool and cut.
Taffy
2 c. sorghum
1 c. sugar
butter size of a walnut.Boil to hard ball stage. Stir in 1 tsp. soda. Beat. Pour out and cool until can be handled. Pull. Chill.
Louisiana Creme Fudge
To Prepare: 30 min. Butter 13 x 9 pan. Set aside
3 c. sugar
1 c. white corn syrup
2 c. cream
1/4 c. butter
1/2 c. flour
2 c. pecansBring to boil over medium heat, stirring until sugar is dissolved. Put in candy thermometer. Cook to 234o soft ball stage. Remove from heat. Cool 5 min. Stir in and beat until begins to thicken. Then add flour and beat until thick and creamy about 15 min. Stir in pecans, turn into pan. When firm, cut in squares.
Pineapple candy
2 c. white sugar
1 c. brown sugar
1/2 c. light cream
1 #2 can (2 1/2 c.) Crushed pineapple, drained
2 Tbsp. butter
1 c. walnuts
2 tsp. ginger
2 tsp. vanillaCombine sugar, cream, pineapple. Cook to soft ball stage. Add butter, ginger or vanilla. Beat. Add nuts.
Mother's Best Fudge
3 c. sugar
1 c. milk
1 c. white corn syrupCook until firm ball forms in cold water. Add 1 c. ground nutmeats. Beat until real stiff almost like bread dough. Melt butter on hands and make little balls. Press nut in top.
Peanut Brittle #1
2 c. sugar
1 c. corn syrup
2 Tbsp. butter
1/2 c. waterBring slowly to 230o . Add 1 c. raw peanuts and cook to 300oF. Remove from heat and add 1/2 tsp. salt and 2 tsp. soda. Pour out on buttered cookie sheet. Break in pieces when cool.
Peanut Brittle #2
2 c. sugar
1 Tbsp. butter
1/4 tsp. soda
1 c. Spanish peanutsCooking instructions same as above.
Cornflake Bars
Combine:
1/2 c. sugar
1/2 c. light corn syrup
1/2 c. creamCook to softball stage or 236oF on candy thermometer. Work fast from here on. Add to sugar mixture:
3 c. cornflakes
1/2 c. salted Spanish Peanuts
1/2 c. coconutSpread on greased sheet. Cut in bars.