Dan and I both posted under desserts....I'm going to start a new thread. Hope none of you mind. It might be easier to find.


BigPapa Post subject: Re: DessertsPosted: Mon Dec 10, 2012 10:00 am


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Joined: Sat Jan 29, 2005 5:12 pm
Posts: 14169
Location: In Country BigPapa Fudge:

4 cups of sugar
1 cup of whole milk
1 tsp. imitation vanilla
25 lg. marshmallows-(cut in ½)
1 cup of real butter-that is 3 lb. sticks
13oz. semi sweet chocolate chips
13oz. milk chocolate chips
2oz. Bakers unsweetened chocolate
1 cup pecans(optional)

Mix sugar,milk,butter,vanilla. Bring to boil..( from this point on you will be stirring)
Boil 2 minutes exactly. Turn off heat and add marshmallows. Stir till completely melted.

Add chocolate one type at a time….stirring all the while. Pour into 12x16x1 cake pan.

I cut butter sticks into 3rds..to stir easier. I break up 2oz. Bakers to melt easier.

Takes 20 minutes..start to finish.

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Take the high road...my friend..Its less traveled ..
and you can stretch out!





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getaway Post subject: Re: DessertsPosted: Tue Dec 11, 2012 8:00 pm


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Joined: Mon Jul 10, 2006 8:35 am
Posts: 18183 Fannie Mae Fudge (Mom's recipe)

1 cup butter
4 cups sugar
1 cup milk
2 tsp. pure vanilla
1/4 tsp. baking soda
Combine and melt butter. Bring to boil and boil 8 minutes, stirring constantly.
Then remove from heat and add 25 regular size marshmellows and stir them until dissolved....I really stir them quickly...you can cut them up beforehand to help with the disolving.

Then add 1-4 oz. bar German sweet chocolate
and 3-8 oz. Hershey bars...I could only find 7 oz. bars this year so I bought two 1.55 oz. Hershey bars and used them.
Once the marshmellows are dissolved stir in the chocolate. I break the bars up to help the melting...keep stirring briskly.
I then add 1 cup chopped walnuts and stir them in.
Pour into buttered 9X13 cookie sheet.
Cool and cut.

_________________
Tom & Nancy

_________________
Nancy & Tom

This 'n That Sweet Treats

I made these today and thought I would share. So easy to make and tastes sooo good! Enjoy!

1 (6-ounce) bag macadamia baking pieces
1 (24-ounce) block vanilla almond bark
1 (24-ounce) block chocolate almond bark
2 Cups chips of choice (chocolate, butterscotch, white chocolate, etc.)
1 (4-ounce) block German's Sweet Chocolate
1 Cup crushed pretzels
1/2 Cup shredded coconut
1 Tablespoon sea salt (optional)

Directions

Step One

Place first 5 ingredients into (6 quart or larger) slow cooker and cook on LOW for 3 hours.


Step Two

Stir and then mix in the pretzels, coconut and salt (if desired).


Step Three

Dollop out onto foil and let cool until hard. Makes about 50-75 candies depending on size

Fudge Candy

4 1/2 Cup Sugar
3 Packages Chocolate chips (12 Ounces each)
1/2 Pound Margarine
1 Teaspoon Vanilla
1 can Evaporated milk
7 Ounces Marshmallow cream
2 cups Nuts

Mix 4 1/2 cups sugar with one (1) can evaporated milk.
Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well.
Pour into buttered pans and chill in refrigerator.
Cut into squares before firm.

This recipe makes about 5 lbs of fudge.

_________________
Linda



LIVE LIFE TO THE FULLEST.

TOFFEE

MAKES ABOUT 2 ½ POUNDS
2 cups butter
2 cups sugar
2 tablespoons light corn syrup
1 11 1/2 oz. package (about 1 ¾ cups) milk chocolate pieces
1 cup finely chopped, toasted nuts (almonds, pecans, walnuts and/or cashews)

Line a 15” x 10” x 1” baking pan with foil, extending over edges.

In a 3-quart saucepan melt butter. Stir in sugar, corn syrup and 1/3 cup water. Cook over medium-high heat to boiling, stirring until sugar is dissolved. Avoid splashing onto sides of pan. Clip candy thermometer to pan. Be sure bulb is well covered and not touching bottom of pan. Cook over medium heat, stirring frequently until thermometer registers 290° (soft-crack stage), about 25 minutes. It should boil at a moderate, steady rate over entire surface. The mixture will turn golden brown. Remove thermometer. Pour into prepared pan and spread evenly. Cool 5 minutes or til top is just set. Sprinkle chocolate on top and let stand 2 minutes. Spread chocolate onto toffee. Top with nuts and press them into chocolate. Cool several hours or til set. If necessary, put in refrigerator. Holding foil, lift candy out of the pan. Break into pieces. To store, layer candy in an airtight container between sheets of waxed paper.

_________________
Kristin

"Live in the sunshine, swim in the sea, drink the wild air." - Ralph Waldo Emerson