Nestle Very Best Fudge

INGREDIENTS

3 cups granulated sugar

1 can (12 fluid ounces) Evaporated Milk

1/4 cup (1/2 stick) butter or margarine

1/2 teaspoon salt

4 cups miniature marshmallows

4 cups (24 ounces) or two 12-ounce packages Semi-Sweet Chocolate Chips

1 cup chopped pecans (optional)

2 teaspoons vanilla extract

Step 1

Line 13 x 9-inch baking pan or two 8-inch-square baking pans with foil or parchment paper.

Step 2

Combine sugar, evaporated milk, butter and salt in 4- to 5-quart heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

Step 3

Stir in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared pan(s). Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces. Store tightly covered in refrigerator. Makes about 4 pounds.

Toll House Famous Fudge

1-1/2 cups granulated sugar

2/3 cup (5-oz. can) Evaporated milk (NOT sweetened condensed)

2 TBS butter or margarine

1/4 tsp salt

2 cups miniature marshmallows

1-1/2 cups semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

1 tsp vanilla

Line an 8" square baking dish with foil.

Combine sugar, evaporated milk, butter, and salt in a medium saucepan.

Over medium heat, bring to a full rolling boil, stirring constantly.

Boil, stirring constantly, for 4-5 minutes.

Remove from heat.

Stir in marshmallows, chocolate chips, nuts (if adding), and vanilla;

Stir vigorously for 1 minute or until or until marshmallows are melted.

Pour into prepared baking dish.

Refrigerate for 2 hours or until firm.

Lift from pan, cut into 48 squares.

Oreo Truffles

1 15-oz package Oreo Cookies
1 8-oz package cream cheese, softened
1 package white chocolate chip candy melts

Finely crush Oreo cookies - frosting and all.
Reserve about 1 1/2 TBS crushed cookies for garnish later - Optonal
Mix cream cheese with crushed cookies until completely combined.
Shape cookie mixture into balls and place on parchment-lined cookie sheet.
Chill 1 hour in refrigerator or 20 minutes in freezer.
Melt white chocolate in microwave, stirring every 30 seconds until melted.
Working quickly, use 2 forks to coat cookie balls - coat well. **
Place balls back on parchment and sprinkle with reserved cookies or other sprinkles.
Return truffles to the refrigerator for 10 minutes to allow chocolate to firm up.
**May insert sucker sticks into truffles

(Recipe from Christine Miller)

Peanut Butter Fudge

3 cups granulated sugar
1/2 cup butter
2/3 cup evaporated milk (not sweetened condensed)
1-2/3 cups creamy peanut butter
1 (7 oz) jar marshmallow creme
1 tsp vanilla

Line a 13 X 9 baking dish with parchment paper or aluminum foil.
Spray with cooking spray.

In a large saucepan, combine sugar, butter, and milk.
Stir constantly over medium heat until mixture comes to a boil.
Reduce heat and simmer 5 minutes, stirring constantly.
Remove from heat.

Add peanut butter and stir until well combined.
Add marshmallow creme and vanilla.
Beat until well blended.
Spread in prepared pan.  Cool.  Cut into pieces.

Hershey's Original Cocoa Fudge

Ingredients
3 cups sugar
2/3 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1/8 teaspoon salt
1-1/2 cups milk
1/4 cup (1/2 stick) butter
1 teaspoon vanilla extract
Directions
1. Line 8-or 9-inch square pan with foil, extending foil over edges of pan. Butter foil.

2. Mix sugar, cocoa and salt in heavy 4-quart saucepan; stir in milk. Cook over medium heat, stirring constantly, until mixture comes to full rolling boil. Boil, without stirring, until mixture reaches 234°F on candy thermometer or until small amount of mixture dropped into very cold water, forms a soft ball which flattens when removed from water. (Bulb of candy thermometer should not rest on bottom of saucepan.)

3. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool at room temperature to 110°F (lukewarm). Beat with wooden spoon until fudge thickens and just begins to lose some of its gloss. Quickly spread in prepared pan; cool completely. Cut into squares. Store in tightly covered container at room temperature. About 64 pieces or 1-3/4 pounds.

NOTE: For best results, do not double this recipe. This is one of our most requested recipes, but also one of our most difficult. The directions must be followed exactly. Beat too little and the fudge is too soft. Beat too long and it becomes hard and sugary.

Gooey Caramel Popcorn

2 1/4 cup Brown Sugar

1 cup Corn Syrup

1 cup Butter

1/2 tsp Salt unless your popcorn is salted (like microwave popcorn)

1 can Sweetened Condensed Milk

1 tsp Vanilla

2 large bowls of Popped Popcorn

Combine first 4 items in medium saucepan and stir over medium/high heat. Stir continuously. Let boil for 2-3 minutes (no longer) and then remove from heat. Add the milk and vanilla. Return to heat and stir until is just barely starts boiling again. Remove and drizzle over popcorn. Stir well, to completely coat the popcorn.

Peanut Butter Balls

1-1/2 cubes butter
1 16-oz jar crunchy peanut butter
3 cups Rice Krispies cereal
1 lb powdered sugar
2 4.4-oz Hershey milk chocolate candy bars
1 inch household paraffin

In a LARGE mixing bowl, toss together the cereal and powdered sugar until well coated.  Set aside.
in a double boiler (or over very low heat), melt together butter and peanut butter.
Pour melted mixture over cereal and stir well to combine.
Use your hands to complete this process, making sure cereal is evenly coated.
While mixture is still warm, shape into walnut-sized balls... may use a small cookie scoop.
Use palms and thumbs to pack each ball firmly into shape.
Allow to cool completely or cool in refrigerator.
When candy is cool:
Melt 2 Hershey bars together with 1 inch of paraffin wax.
Using two dinner forks or a candy dipper, dip each ball into chocolate; tap off excess, and allow to cool on a wire rack.
Makes about 5 dozen pieces

CRUNCHY CARAMEL CORN

(The Father's Day Recipe)
1 cup butter (no substitutes)

2 cups light brown sugar

1/2 cup light corn syrup (like Karo)

1 tsp. salt

1/2 tsp baking soda

1 tsp vanilla extract

1 cup popcorn kernels, popped **

Preheat oven to 250 degrees.

Remove any un-popped kernels, and place popped corn in a LARGE bowl.

In a saucepan over medium heat, melt butter.

Stir in brown sugar, corn syrup, and salt.

Bring to a boil, stirring constantly.

Boil, without stirring, for FOUR minutes.

Remove from heat and stir in baking soda and vanilla.
Stir until mixture appears foamy and lighter in color.

Pour over popcorn and stir until completely coated.

Spread caramel corn evenly onto two baking sheets.

Bake in 250 degree oven for 45 minutes, stirring every 15 minutes.

Allow to cool completely, then break into pieces.

Store in zip top bags or airtight container.

** May use 4 bags microwave popcorn.  If using buttered/salted corn, reduce added salt to 1/2 tsp.
Note:  Each cup of kernals makes about 23 cups of popped corn.
Each batch makes about 12 (2-cup) servings