Memories from Summer of 2018

Thursday, January 21, 2010




8 tbsp. unsalted butter, cut up
1 cup semisweet chocolate chips
1 cup macadamia nuts, coarsely chopped
1 oz. unsweetened chocolate, finely chopped
1 tsp. vanilla extract
2-1/4 cups sugar
1 can (5 oz.) evaporated milk
12 lg. marshmallows

Butter an 8-inch square baking pan. Line the bottom of the pan with foil. In a large bowl, combine the butter, chocolate chips,
macadamia nuts, unsweetened chocolate, and vanilla. Attach a candy thermometer to a medium saucepan. Add the sugar, evaporated milk,
 and marshmallows. Bring to a boil over medium heat, stirring constantly to prevent burning. Cook, stirring constantly, until the
mixture reaches 238°F. Pour the hot mixture into the bowl and let stand for 30 minutes. Stir until the mixture begins to thicken,
about 1 minute. Spread evenly in the prepared pan. Let stand until completely cooled. Cover with foil and let stand overnight to
allow the flavors to mellow. Invert the fudge and remove the foil. Reinvert and cut into squares. Store the fudge at room temperature
 in an airtight container.


1/4 cup diet margarine
1-1/3 cups Non-fat dry milk
2/3 cup cocoa powder
1 cup sugar replacement
1/3 cup evaporated non-fat milk
2 tsp. vanilla
1 cup Rice Krispies cereal
1/4 cup raisins

Mix margarine and milk powder until crumbly. Add cocoa and artificial sweetener. Mix until blended. Add evaporated milk and vanilla.
Mixuntil almost smooth and sticky. Remove from bowl and mix in Rice Krispies with hands. Continue mixing with hands until fudge is
smooth and shiny. Shape into 2 10-inch long rolls. Wrap in clear plastic wrap. Chill until firm. To serve, cut into 1/2-inch thick
slices. Store in refrigerator.


1 jar (7 oz.) marshmallow cream
1-1/2 cups sugar
2/3 cup evaporated milk
1/4 cup butter
1/4 tsp. salt
1-1/2 cups mint chocolate chips
1/2 cup chopped nuts
1 tsp. vanilla extract

In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full rolling boil over medium
 heat, stirring constantly. Remove from heat. Add mint chocolate chips; stir until chips are melted and mixture is smooth. Add nuts
and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares.


This White Fudge recipe makes 16 servings.

 1 1/3 cups sugar
 1/2 cup butter or margarine
 2/3 cup non-dairy liquid coffee cream
 1/8 teaspoon salt
 1/2 pound white chocolate, finely chopped
 2 cups miniature marshmallows
 1/2 teaspoon vanilla

Add first four ingredients to heavy saucepan and heat, without stirring, until mixture reaches 238F on candy thermometer. Remove
from heat; add next three ingredients and blend together thoroughly. Pour into 9-inch square pan. Allow to partially cool, then cut
 into squares. Allow to fully cool in pan before removing squares.

(Maple Variation below)
This is a medium chocolate fudge with creamy texture. It serves as the backbone to dozens of other fudges. Experiment yourself.

1/2 cup Butter
2 1/2 cup Sugar (extra-fine granuled preferred)
5 oz. Evaporated Milk (one small can)
12 oz. Semi-Sweet Chocolate Chips
6-7 oz. Marshmallow Creme/Fluff (1 Jar) - (may subsitute 2 cups mini-marshmallows)
1 cup Walnuts (chopped) -or- 4 oz. bag
1 tsp Vanilla Extract

 Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan
(or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to
 a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes -or- if using a candy
thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove
from heat and add butter. Stir until dissolved (but no more than 30 seconds). Pour hot mixture over chocolates, vanilla, and
 marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired.
Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove
foil, cut into squares.

Using pure maple syrup (not pancake syrup): add 1/2 cups maple syrup, reduce the evaporated milk to 1/2 cup, and increase the sugar
to 3 cups. Substitute white chips for semi-sweet chocolate chips ounce for ounce and reduce the butter by 2 tablespoons. Reduce the
marshmallow creme to 3 oz (half a jar). Add up to 1 cup chopped walnuts. 

Chocoholics unite and rejoice!


2 cups granulated sugar
6 tbsp. unsweetened cocoa powder
2/3 cup evaporated 2% milk
3 tbsp. butter, divided
2 tbsp. light corn syrup
1 tsp. vanilla

Fill sink with 1/2 inch of cool water. Line bottom of a 9x5-inch loaf pan
with a piece of wax paper that sticks up 2 inches at the ends of pan (so
you can lift the fudge out of the pan when it's ready). Set aside.

Combine sugar, cocoa, evaporated milk, 2 tbsp. butter and corn syrup in a
medium saucepan. Place over medium-low heat. Cook slowly, stirring often, until
sugar is completely dissolved and butter is melted. Mixture should be very
smooth. This takes about 10 minutes.

Increase heat to medium-high. Insert candy thermometer at this point, if
you're using one. Bring mixture to a boil. Boil until fudge reaches the
"soft ball stage," stirring occasionally. This stage is usually reached
anywhere between 234 and 240 degrees F. Remove immediately from heat. Place
pot in sink. Make sure water only comes up 1/2 inch on side of pot (you
don't want to cool it too quickly). Add remaining 1 tbsp. butter and
vanilla. DO NOT STIR YET.

Allow fudge to cool for 5 minutes in water. Lift from sink and let fudge
cool at room temperature for another 20 minutes (if you're using a
thermometer, let the fudge cool to 110 degrees F.). When you press down
lightly on the fudge it should indent a little. A "skin" will have formed
on top. This is good.

Using a wooden spoon and a bit of muscle, begin to stir the fudge. Stop
stirring and observe the fudge every once in a while. You're looking for it
to lose its shine, lighten slightly in color, and become thicker. Repeat
stirring and observing until these changes take place.

Spread fudge into prepared pan. Refrigerate until fudge is "set," about 1
hour. Run knife around edge of pan and lift out fudge by holding on to wax
paper. Slice into 16 rectangular chunks. Store covered in fridge.
Makes 16 pieces.



3/4 c. butter
3 c. sugar
2/3 c. evaporated milk
1/2 c. canned pumpkin
1 t. pumpkin pie spice
2 c. butterscotch baking chips
7 oz. jar marshmallow cream
1 c. chopped toasted almonds or desired nuts
1 t. vanilla

In heavy saucepan, combine first 5 ingredients; bring
to boil over medium heat, stirring constantly.
Continue boiling until mixture reaches 234 Degrees on
candy thermometer.
Remove from heat; stir in butter scotch chips and
marshmallow cream until melted and smooth. Stir in
nuts and vanilla. Pour into buttered 9x13 or larger
pan. cool completely, cut into squares.

Makes about 3# candy.


Butter or Margarine
3 cups sugar
1 cup milk
1/2 cup cream
1 Tbsp. light corn syrup
3 Tbsp. Instant coffee
3 Tbsp. butter or margarine
1 tsp. vanilla
1 pkg. (6 oz.) semi-sweet chocolate bits
1 cup pecans, chopped

Butter the bottom and sides of large saucepan. In saucepan, combine
sugar, milk, cream, corn syrup and coffee. Cook over medium heat
until mixture boils and sugar dissolves, stirring constantly. Cook
until small amount forms a soft ball when dropped into cool water.
Add butter and let cool until barely warm. Beat until mixture
thickens. Add vanilla, chocolate and pecans. Spread in shallow,
buttered, 12x12 pan. Cut into squares when firm.


2 c. (12 oz.) semisweet chocolate chips
1 can (14 oz.) sweetened condensed milk
2 T. butter or margarine
3 c. salted dry roasted peanuts
1 pkg. (10-1/2 oz.) miniature marshmallows

In a saucepan, combine the chocolate chips, milk and butter. Cook and stir
over medium heat until chips are melted and the mixture is smooth. Remove
from the heat; stir in peanuts and marshmallows.

Spread into a greased 13-in. x 9-in. x 2-in. baking pan. Refrigerate until
firm. Cut into squares.
Yield: about 3-1/4 pounds

Chocolate and peanut-butter fudge

1 1/2 cups sugar
3/4 cups brown sugar
1/3 cup unsweetened cocoa powder
2/3 cup evaporated 2% milk
1 cup miniature marshmallows
1/4 cup light peanut butter
2 tbsp. butter

In a medium, non-stick saucepan, combine sugar, brown sugar, cocoa and
Slowly bring to a boil over medium-low heat, stirring frequently. Boil
until a few drips of hot syrup form a soft ball when dropped in a cup of
ice water. (This stage of fudge-making is usually reached when a candy
thermometer registers between 234 and 240 degrees F.)
Remove from heat and stir in marshmallows, peanut butter and butter.
 Stir until marshmallows are completely melted. Let fudge stand for 15 minutes without
Meanwhile, line bottom of a 9 x 5-inch loaf pan with a piece of waxed paper
that sticks up 2 inches at both ends of pan (so you can lift out the fudge
when it's ready). Spread fudge in pan. Refrigerate until firm, about 1 to 1
1/2 hours. Cut into 24 pieces and store covered in refrigerator.
Makes 24 pieces.


3-1/3 cups (2 - 10 oz pkgs) Hershey's Raspberry Chips or 3-1/3 cups Hershey's Semi-Sweert Chocolate Chips

1 (14 oz) can sweetened condensed milk (NOT evaporated milk)

1-1/2 tsps pure vanilla extract or raspbery-flavored liqueur

1. Line 8" square pan with foil, extending foil over edges of pan. 
2. In medium microwave-safe bowl, place raspberry chips and sweetened condensed milk. Microwave at HIGH (100%) 1 min; stir. If
necessary, microwave an additonal 30 seconds at a time, stirring after each heating, just until chips are melted & mixture is smooth
 when stirred; stir in vanilla. Spread evenly into prepared pan. 
3. Cover; refrigerate 2 hrs or until firm. Remove from pan; place on cutting 
board. Peel off foil; cut (with pizza cutter) into squares. Store loosely covered at
room temperature.

Yield:  About 4 dozen pieces or 2 lbs.
Note: For best results, do not double this recipe!!

Quick & Easy
2 c. sugar
1/2 c. milk
1 1/3 c. peanut butter
1 jar (7 oz) marshmallow cream

In a pot, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow
cream. Stir til well combined and pour into a buttered square pan. Chill til firm.
Yield: Makes 3 dozen.


1 1/3 cup granulated sugar
1 (7 oz.) jar marshmallow creme
2/3 cup evaporated milk
1/4 cup butter
1/4 cup Kahlua
1/4 tsp. salt
2 cups semi-sweet chocolate pieces
1 cup milk chocolate pieces
2/3 cup chopped nuts
1 tsp. vanilla

Line 8-inch square baking pan with foil.

In 2-quart saucepan, combine sugar, marshmallow creme, milk, butter, Kahlua
and salt. Bring to a rapid boil, stirring constantly for 5 minutes. Remove
from heat; add all chocolate. Stir until melted. Add nuts and vanilla. Turn
into prepared pan. Refrigerate until firm. To serve, cut in squares.
 Yield: about 2 3/4 lbs.

1 pk. 3-oz. cream cheese
1 can (14 oz.) sweetened condensed milk divided
1/2 tsp. vanilla
3 pk. (6-oz. each) semisweet chocolate pieces
1 tblsp. sweet butter or margarine
1/2 cup coarsely chopped pistachio nuts

Place cream cheese in small glass bowl of electric mixer or in a 1 - quart microwave safe bowl. Microwave on
high (100%) 15 to 25 seconds or until cream cheese has softened. Add 2 tablespoons of the sweetened
condensed milk and the vanilla. Beat on low speed just until mixture is smooth; set aside.

Place remaining sweetened condensed milk, semisweet chocolate and butter in a 2 1/2 - quart microwave safe bowl. Microwave on medium (50%) 2 to 3 1/2 minutes or until mixture can be
stirred smooth and is glossy, stirring twice. Stir in pistachio nuts.
Spread chocolate mixture evenly into prepared pan. Drop cream cheese mixture , by spoonfuls, over chocolate;
swirl lightly over chocolate. Let stand until firm or place in the refrigerator. Cut in bite size pieces. Store in
airtight container with wax paper between layers. Keeps best if refrigerated.


2 cups sugar
1 cup light cream or evaporated milk
1/2 cup butter
8 oz. white confectionery coating, chopped
1/2 cup flaked coconut
1/2 cup coarsely chopped pecans
1 tsp. vanilla
1. Place sugar, cream and butter into a heavy 3 quart saucepan.
2. Cook over medium heat to 238 F., stirring constantly.
3. Remove from heat.
4. Allow mixture to stand, without stirring for 10 minutes.
5. Add confectionery coating. Beat until melted.
6. Quickly stir in coconut, pecans, and vanilla.
7. Pour into a buttered 8" square pan. Cool. Cut into squares.

Yield: Makes 64 1-inch squares.



3 cups (18-ounce) semi-sweet chocolate chips
1 (14-ounce) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
Dash salt
1/2 to 1 cup chopped nuts, optional
1 1/2 teaspoons vanilla extract

Line 8- or 9-inch square pan with foil. Butter foil; set aside.
Line medium-sized heavy saucepan, over low heat, melt chips with Eagle Brand and salt. Remove from heat; stir in nuts if desired and
 the vanilla. Spread evenly into prepared pan.
Chill 2 hours or until firm. Turn fudge onto cutting board; peel off foil and cut into squares. Store covered in refrigerator.
Yield:  about 2 pounds.
Peanut Butter Glazed Fudge: Omit nuts. Stir 3/4 cup peanut butter flavored chips in with vanilla. Spread in pan and chill as above.
For glaze, in small saucepan, melt 1/2 cup peanut butter flavored chips with 1/2 cup whipping cream; stir until thick and smooth.
Spread over chilled fudge. Chill. Cut and store as above.
Marshmallow Fudge: Omit nuts. Stir 2 tablespoons butter in with vanilla. Fold in 2 cups miniature marshmallows. Proceed as above.
Prep Time: 10 minutes
Chilling Time: 2 hours


12 oz white chocolate, coarsely chopped
14 oz can sweetened condensed milk
1/4 c coarsely chopped peppermint candies

Butter an 8-inch square baking pan; line bottom and sides
with foil allowing foil to extend over sides of pan by
about 1". Butter foil. Over medium-high heat in top of
double-boiler or heatproof bowl set over pot of hot water
combine white chocolate and condensed milk. Cook, stirring
frequently, until melted and smooth, 5 minutes. Pour
mixture into pan; sprinkle candy over top. Using knife
lightly swirl candy into chocolate mixture. Refrigerate
until firm, about 6 hours or overnight. Cut into 1" squares,
diamond shapes or rectangles. Store in refrigerator.

Yield: 64 pieces



2-1/2 cups sugar
1/4 cup cocoa
1 cup milk
1 tablespoon light corn syrup
1/2 cup butter or margarine -- divided
1/2 cup peanut butter
1 cup chopped pecans
2 teaspoons vanilla extract

Combine first 4 ingredients in a large heavy saucepan; cook over medium
heat, stirring constantly, until sugar dissolves. Add 2 tablespoons butter,
and stir until melted; cover and boil mixture 3 minutes.

Remove cover, and continue to cook, without stirring, until mixture reaches
soft ball stage (232 degrees . Remove from heat, and add remaining
butter, peanut butter, pecans, and vanilla (do not stir). Cool mixture 10

Beat until butter, peanut butter, and pecans are blended into chocolate
mixture. Pour immediately into a buttered 9-inch square pan. Cool and cut
fudge into squares. Yield: 3 dozen pieces (2 pieces per serving).


1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

14 oz pkg caramels
1/4 cup whipping cream 

1 cup milk chocolate chips -- 6 oz.
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat
until melted and smooth. Spread onto the bottom of a lightly greased
13X9X2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add
sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from
heat; stir in the marshmallow creme, peanut butter and vanilla. Add
peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until
melted and smooth. Spread over the filling. Refrigerate until set.

In another saucepan, combine chips and peanut butter; stir over low heat
until melted and smooth. Pour over the caramel layer. Refrigerate for
at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.
Yield 8 dozen.


1 lb powdered sugar (3 cups)
1/2 cup unsweetened cocoa
1/2 tsp ground cinnamon
1/2 cup butter
1/4 cup milk
1 1/2 tsp pure vanilla extract
1 cup chopped nuts

Line a 8"square baking pan with foil, allowing foil to extend over sides. Butter foil.
In a bowl, mix together sugar, cocoa and cinnamon.
In a saucepan, heat butter and milk until butter melts. Add vanilla. Combine with sugar mixture. Stir in nuts. Pour
into prepared pan. Refrigerate at least one hour.
Use foil to lift out of pan. Cut into 2" squares. Diagonally cut each square in half, making triangles. Garnish with
whole nuts if desired.
Makes 1 pound (32 servings).


1  cup chopped walnuts
7  fluid ounces marshmallow creme
1 1/2  cups sugar
2/3  cup Evaporated Milk
1/4  cup butter
1/4  teaspoon salt
16  ounces Butterscotch Flavored Morsels
1  teaspoon orange extract
1  teaspoon orange peel, grated

Spread 1/2 of the chopped walnuts evenly on the bottom of wax paper lined 13"x9" pan.
In a heavy saucepan, combine marshmallow creme with sugar, evaporated milk, butter and salt. Bring to a full rolling boil over
moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from the heat.

Add butterscotch chips the cooked mixture and stir until the chips are melted. Stir in orange extract and grated orange peel.
Pour into the prepared pan and sprinkle with remaining chopped walnuts. Chill until firm.
Servings: 32


Fudge is a holiday favorite throughout the South — some versions are creamy and others are granular. This recipe makes a deliciously
dense, grainy fudge.


2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup finely chopped candied orange peel

Garnish: candied orange peel, cut into small thin slices
Butter an 8-inch square glass baking dish.
In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt and cook over moderate heat, stirring constantly, until sugar
is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F. Remove pan from heat
and add butter and orange peel, swirling pan without stirring. Cool fudge 5 minutes and beat with a wooden spoon until it just begins
to lose its gloss (do not overbeat or fudge will seize). Pour fudge immediately into baking dish and cool 15 minutes, or until it
begins to harden. Cut fudge into 1-inch squares and cool completely. Fudge may be kept, in layers separated by wax paper in an
airtight container lined with wax paper, in a cool dry place 2 weeks.
Garnish fudge with candied orange peel slices.
Makes about 1 pound


This recipe for Double Decker Fudge is a bit more work than other fudges, but it's attractive.  You can achieve the same look as this
 recipe if your going to be making a LOT of fudge, by simply making one batch of Chocolate Fudge, putting it into two pans instead of
 one, then making a batch of Butterscotch, or Peanut Butter Fudge, or whatever other flavor you can imagine, and then layering it on
 top of the chocolate fudge.  Image a fudge with rich, black, semi-sweet fudge underneath, and a more milky chocolate fudge on top..
 YUM--a Chocoholic's delight that would be!!!


4 1/2 C. Sugar
2 cans (6 oz) Evaporated Milk
1 Pkg. (6 oz) Semi-sweet chocolate chips
 1 jar Marshmallow Cream
1 Pkg. (6 oz. or 1 cup) Butterscotch pieces
 Dash of Salt
1/2 c. Butter

In 3 quart saucepan, combine sugar, marshmallow cream, evaporated milk, butter or margarine, and salt.  Cook and stir over medium heat
 until mixture boils.  Boil gently, stirring frequently for 5 minutes.  Divide mixture in half.  To one half (about 3 cups) add
chocolate pieces, stir until melted and blended.  Pour into buttered 13 x 9 x 2 inch pan.
To remaining half of marshmallow mixture, add the butterscotch pieces, beating until smooth.  If necessary (and it usually is) beat
 butterscotch mixture with rotary beater until pieces are melted and mixture is smooth.  Pour over chocolate layer.   Cool, and cut
 in pieces.



  1 1/2 c  Grated carrots
  1/2 ts Lemon flavoring
  3 1/2 c  Sugar
  1/2 c  Sweetened condensed milk>
  1/2 c  Water
   Cook carrots, sugar, milk, and water, to soft ball
   stage (234 - 238 F). Remove from fire, add flavoring,
   and cool to room temperature. Beat until creamy.  Pour
   into buttered pan, pat down to 1 inch depth, and when
   firm cut in squares.  The grain is likely to be a
   little coarse due to the grated carrots.



1 pound butter
1 pound Velveeta processed cheese
4 pounds powdered sugar
1 cup dry cocoa
1 Tablespoon vanilla
1/2 cup chopped nuts

Melt butter and cheese together on medium heat. Add sugar and cocoa and vanilla. Mix well and stir in nuts. Place in buttered 9 x 13
inch pan, cool and cut.
Makes: 6-1/2 pounds.



2 cups brown sugar
1 cup water (or milk, cream, or evaporated milk if desired)
1/4 teaspoon salt
1 Tablespoon butter
1 teaspoon vanilla
1 cup nutmeats

Slowly stir over low heat until sugar is dissolved. Boil brown sugar, water, sugar and salt quickly without stirring to the "soft-
ball stage" (238 degrees). Add butter. Place saucepan containing the candy in cold water. When the bottom of the saucepan is cool,
 begin to beat the candy until smooth and creamy. Add vanilla and nutmeats. Drop candy from spoon on oiled wax paper or into oiled
pan and cut into squares.



1 can Eagle Brand milk
Chopped nuts as desired (or cherries, any added item you desire)
1-1/2 cup graham cracker crumbs
1 package (small) chocolate chip morsels (semi-sweet)
1 package (small) butterscotch morsels
Mix all ingredients and pour into slightly greased 9 x 9-inch square pan and bake in preheated oven at 350 degrees until middle
 still slightly "jelloed". Cool 45 minutes and cut.
If using as the main dessert, cut squares larger and top with ice cream, whipped cream, or yogurt!


This recipe creates a crusty top and yummy soft inside that are sure to please the chocolate lovers among you...


4 eggs
2 cups sugar
1 cup butter, melted
1/2 cup flour
1/2 cup cocoa
2 teaspoons vanilla
Preheat oven to 325 degrees. Cream eggs and sugar. Add melted butter. Sift flour and cocoa together and add to mixture. Pour into a
9 x 12-inch greased pan. Set in a pan of hot water and bake for 45 minutes to an hour or until crusty on top and soft inside. Serve
 warm with a scoop of ice cream.
Serves: 8.



2 cups sugar
2/3 cup sweet milk
2 tablespoons dark corn syrup
1/2 stick butter
2 teaspoons vanilla
pinch of salt
1 cup chopped pecans

Mix all ingredients expect for nuts in heavy pan. Stir until it starts to boil. Boil until reaches the soft ball stage.
Set aside, and let cool When lukewarm, beat by hand until creamy. Add nuts. Drop by teaspoon onto waxed paper.



2 c sugar
5-oz can evaporated milk
1/3 c milk
1/8 ts salt
1/4 c butter
1 ts vanilla extract
broken nuts (optional)

Line an 8x4x2-inch loaf pan with foil, extending foil over edges
of pan.  Butter foil, set aside.

Butter the sides of a heavy 2-quart saucepan.  In saucepan combine
sugar, evaporated milk, milk, and salt.  Cook and stir over
medium-high heat to boiling.  Carefully clip a candy thermometer
to the side of the saucepan.  Cook and stir over medium-low-heat
to 238 degrees, soft-ball stage (this should take 25 to 35 minutes).

Immediately remove saucepan from heat.  Add butter and vanilla,
but do not stir.  Cool mixture, without stirring, to 110 degrees,
lukewarm (about 55 minutes).  Remove candy thermometer from saucepan.
Beat vigorously with a wooden spoon till fudge becomes very thick
and just starts to lose its gloss (about 10 minutes total).  Do
not overbeat.

Immediately spread fudge into the prepared pan.  Score into 1-inch
squares while warm.  Top each square with a piece of nut, if desired.
When candy is firm, use the foil to lift the fudge out of the pan.
Cut into squares.  Store, tightly covered, in the refrigerator.
Makes about 1 lb (32 servings).

2 c Sugar, granulated
    1 c Maple syrup
     1/2 c Light cream     
2 Tbsp. Butter

Combine all ingredients in a medium saucepan. Cook and stir over medium high heat until boiling.
Clip candy thermometer to side of pan, cook and stir over medium heat, til syrup reached temperature 238F (155C) on candy thermometer
 (soft ball stage) 25 to 35 minutes,. Remove from heat and cool without stirring to lukewarm (110F/45C) about 50 to 60 minutes.
Remove candy thermometer and beat mixture with wooden spoon until colour lightens and fudge begins to quickly set.
Quickly press into well greased 8 inch square pan. Make in squares before fudge sets.
When firm, cut into squares. MAKES 20 to 25 PIECES.

2 Tbsp. Butter or margarine
     2/3 c. Undiluted Evaporated Milk
     1 1/2 c. Granulated sugar
     1/4 tsp. Salt
     2 c (4 oz.) mini marshmallows
     2 c (12-oz. package) NESTLE TOLL HOUSE Premier White Morsels
     1/2 c. Chopped walnuts
     1 1/2 tsp. Maple flavoring
      About 50 walnut Halves or pieces

COMBINE butter, evaporated milk, sugar and salt in medium, heavy saucepan. Bring to a boil over medium heat, stirring constantly.
Boil for 4 1/2 to 5 minutes, stirring constantly. Remove from heat. STIR in marshmallows, morsels, nuts and maple flavoring.
Stir vigorously for 1 minute or until marshmallows are melted. Pour into foil-lined 13x9-inch baking pan. Place walnut halves in rows,
 spacing about l/2-inch apart on top of fudge. Press into fudge. Chill until firm. cut into squares with 1 walnut half per square.


3 squares (3 oz) unsweetened chocolate
3 tablespoons butter
1/2 cup unseasoned, mashed potatoes (at room temp)
1 teaspoon vanilla
1/4 teaspoon salt
3-3/4 cups (1 pound) powdered sugar
2 teaspoons milk or soy milk
Almonds, finely chopped

Melt chocolate and butter together in a saucepan over low heat, stirring occasionally. Remove from heat and stir in mashed potatoes,
vanilla, and salt. Sift powdered sugar into large bowl. Add chocolate mixture and mix well. Mixture will be slightly dry and crumbly.
 If necessary, add milk to make a dough that can be kneaded. Turn out on a board and knead until smooth.

Dust board with powdered sugar if necessary. Shape mixture into two rolls, about one inch in diameter. Roll in chopped almonds.
Wrap in wax paper and chill. Cut into 1/2 inch thick slices. Makes 4 dozen.


Yield: 32 Servings

1 14 1/2 oz. evaporated milk
3 tb Cocoa
1/4 c margarine
Liquid Sweetener to equal 1/2 cup of sugar
1/4 ts Salt
1 ts Vanilla
2 1/2 c Graham cracker crumbs
1/4 c Nuts
Combine milk and cocoa in saucepan. Beat well. Add margarine, sweetener, salt. Bring to boil. Remove from heat. Stir in remaining
ingredients except 1/4 cup graham crackers. Cool about 15 minutes. Divide mixture into 32 balls. Roll in remaining cracker crumbs
 and chill.



16 oz Cream cheese, softened
2 ea Unsweetened chocolate squares (1oz each)
1/2 c Sugar substitute
1 t Vanilla extract
1/2 c Chopped pecans or walnuts (optional)
Melt chocolate. In a small mixing bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Pour
into well- greased 8-inch square baking pan. Cover and refrigerate overnight.



1 envelope unflavored gelatin
1/4 C. water
1 (1 oz.) square unsweetened chocolate
1/8 tsp. cinnamon
3/4 tsp. liquid food sweetener
1/4 C. water
1/2 C. evaporated milk
1/2 tsp. vanilla extract
1/4 C. chopped nuts

Soften gelatin in the 1/4 cup water for 5 minutes.  Melt chocolate with cinnamon and sweetener; add milk and water slowly. Add
gelatin. Stir until dissolved. Remove from heat. Add vanilla extract; cool. When mixture begins to thicken, add nuts. Turn into cold
pan. When firm cut into pieces.



1 small box sugar-free instant chocolate pudding
1/3 C. fructose
1/2 C. evaporated milk
2 C. whole milk

In a medium bowl, stir together dry pudding mix and fructose. Pour in both milks and whisk briskly, until well blended. Pour mixture
 into popsicle molds and freeze until firm. Yields 6.


1 square unsweetened chocolate
1/4 cup evaporated milk
1/2 tsp. vanilla
1 tsp. artificial liquid sweetener
1 pkg. vanilla or chocolate artificially sweetened pudding powder or 8 tsp. finely chopped nuts 

Melt chocolate in top of double boiler over boiling water. Add evaporated milk and mix. Cook 2-3 minutes, then add vanilla and
sweetener. Spread on small foil pie pan or plate. Chill. Cut into 8 pieces. Form into egg-shaped balls and then roll lightly in
pudding powder or chopped nuts.

Visit my friend, Peggie.. She is a REAL chocoholic!!!

1 comment:

Barbara said...

Oh Those Diabetic Fudge recipes look so good, thanks for sharing this, it is something I can really use, God bless you sweet lady.
Hugs, Barbara