Charlotte’s Kitchen

Archive for the ‘Candy’ Category

Here’s an easy recipe for making delicious truffles.   I love to make these year round for those special occasions when you want to make something different. Read the rest of this entry »

Fudge making seems to run in the family because my dad loves to make fudge, and I mean HUGE batches of fudge, several times a year.  Of course, after he makes a batch, he gives it all away.  He’l make 10 or 15 pounds at a time, and then keep at most, a half pound for he and mom.  The rest he gives away.

This isn’t his recipe, but I thought I’d share one of my favorite fudge recipes with you today.
Peanut Butter Fudge

• 3 cups sugar
• 3/4 cup butter
• 2/3 cup evaporated milk
• 10 oz marshmallow creme
• 1t vanilla
• 1 cup crunchy peanut butter

1. Combine sugar, butter and evaportated milk in a large saucepan.
2. Bring it to a rolling boil, stirring constantly.
3. Boil over medium heat for 5 minutes.  Make sure you stir it constantly or it will scorch.
4. Take it off the heat.
5. Add in the peanut butter and stir until it melts.
6. Add the marshmallow cream and vanilla.
7. Beat everything together until it’s well blended.
8. Pour into a 13×9 pan and let it cool at room temperature.
9. After it cools refrigerate until it’s firm.
10. Cut into squares and enjoy!

If you like fudge, you’ll love this one..

Ingredients:

2 sticks margarine, melted

1 lb. powder sugar

1 lb. flaked coconut

1 can of condensed milk

1 t Watkins Vanilla

1/2 c paraphine

3 ounces semi-sweet chocolate

Mix margarine, powder sugar, flaked coconut and condensed milk. Roll in balls and cool (I have to use extra powder sugar).

Melt in double boiler paraphine and semi-sweet chocolate. When balls are cold place round toothpicks in center of mounds and use them to dip them and  place on wax paper and cool.

Ingredients:

3 cups semisweet or milk chocolate chips

1 14 ounce can sweetened condensed milk

1/8 t salt

1 t Watkins Vanilla Extract

assorted sprinkles, sugars and candy decorations

Directions:

Place the chocolate chips in a 2-quart bowl and microwave for 1 minute, then stir them with a wooden spoon. If the chips are not completely melted, microwave them again for 30 seconds, then stir until they’re smooth.

Stir in the condensed milk, salt and vanilla extract

Line a 9-inch square pan with aluminum foil, extending it about 2 inches beyond each side. (This makes it easy to remove the fudge later.) Lightly spray the foil with nonstick cooking spray.

Spread the mixture evenly in the pan.

Chill the candy until firm, about 30 minutes in the freezer or 1 hour in the refrigerator.

Lift the foil from the pan and place it on a flat work area. Use 1 inch cookie cutters to cut out the fudge, then lightly press decorations onto each piece.

Makes about 50 pieces.

Ingredients:

1        cup margarine

2        cup creamy peanut butter

3        cup graham cracker crumbs

3        cup powdered sugar

12      ounce Milk chocolate chips

2        tablespoon peanut butter

Directions:

Cream together all ingredients.  Spread in cake pan.  Melt chocolate chips with peanut butter.  Spread on top.

Did you ever have this as a child?  My cousin, Marcia, and I would make it in the summer time when we spent a week visiting one another.  Funny, but it isn’t as yummy as I remember it being back then.

Ingredients:

1/2         cup mashed potatoes (no milk, butter, or salt)
1/8         teaspoon salt
4             cup 10 X sugar
1/2         teaspoon vanilla
1             cup peanut butter

Directions:

Mix all together and 1/2 of mixture roll to 1/4 inch thick on lightly dusted board.  Spread 1/2 peanut butter  on top.  Roll other 1/2 of mixture and spread with peanut butter.  Put on top of other 1/2 and roll up short side.  Refrigerate and cut when thoroughly chilled.