This recipe is really good and
saves a lot of stirring on the stove.
You will need a large glass Pyrex type measuring bowl as caramel
will boil somewhat high. (Approx. 8 cups/2 Qts)
1 cup (2 sticks) butter, melted first in bowl in microwave
1 cup light corn syrup
2 cups firmly packed brown sugar
1 (14 oz) can sweetened condensed milk
Blend all in bowl. Cook on High 8 minutes (or just until soft
ball stage on candy thermometer), stirring every 3 minutes.
Watch carefully that it doesn't boil over.
Pour into a 9 x 13" pan which has been covered with wax
paper. Let sit until firm enough to cut. Turn out onto cutting board and cut. If giving as gifts, wrap each
individually in waxed paper to fill a jar or box. Keep these
(Very large recipe)
In heavy stockpot, add 4 cups sugar, 2 pinches of salt, and 1
cup water. Do not stir. On med. heat, bring to a boil. Do not
stir, or mixture will turn grainy. Let cook with candy
thermometer until it reaches 248 degrees. Take off heat and add
4 (7 oz) jars of marshmallow crème. Beat very well. Add 2 tsp.
vanilla, beat again. If desired, add nuts, crushed candy canes,
etc. Pour into 2 9x13" buttered pans and let sit until dry
before cutting into squares.
Black Walnut Fudge
2/3 cup butter
3 cups sugar
2/3 cup evaporated milk
1 pkg. (12 oz.) chocolate chips
1 7 oz. carton marshmallow creme
1 tsp. vanilla
Lightly butter a 9 x 13" pan. In a heavy saucepan, combine
butter, sugar, and milk. Bring to a full boil on medium heat,
stirring constantly. Continue boiling over medium heat for 5
minutes or 234 degrees. Remove from heat. Stir in chocolate
until melted. Add remaining ingredients and mix well. Spread
into pan. Cool before cutting. (Adding 1/2 cup black walnut pieces
makes this fudge delicious!)
Store in a cool place.
Orange Chocolate Truffles
These will melt in your mouth. Make these on a cool, dry day
1/2 cup heavy cream
1/4 cup butter or margarine
1 6 oz. pkg. chocolate chips
2 TBSP. grated orange peel
1 tsp. orange extract
Coatings: Ground pistachios, unsweetened cocoa powder,
powdered sugar, or coconut.
Directions: Stir cream, butter, and chocolate in a small pan
over medium heat until chocolate is almost melted. (Or
microwave). Stir until smooth. Stir in orange peel and
extract. Pour mixture into a greased shallow baking pan.
Refrigerate 40 minutes or until firm enough to form.
Prepare coatings in separate bowls.
Divide chocolate into 24 pieces, roll, and coat. Put on
waxed paper or into tiny foil cups. Can be refrigerated up
to 2 weeks. Makes 2 dozen. Store in airtight container in
4 sticks butter
2 1/3 cups brown sugar
2 1/3 cups white sugar (may use all brown sugar)
2 dashes salt
2 cups light corn syrup
2 (15 oz) cans sweetened condensed milk
2 tsp. vanilla
Using a large stockpot, melt butter over med. heat. Add brown
sugar and salt.
Stir until combined. Blend in syrup, add milk. Stir constantly
and cook over
med heat until 245 degrees. (Takes 12-15 minutes) Remove from
add vanilla and chopped pecans if desired. Put in buttered 9x13"
cut, and wrap squares in waxed paper.
*Note: Do not allow thermometer to touch the
bottom of the pan or breakage could result.