4 c. sugar 1 c. margarine 1 can (14 oz.) evaporated milk 12 oz. semi-sweet chocolate bits 7 oz. marshmallow cream 1 tsp. vanilla 1 c. chopped nuts
In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.
1 lb. confectioners' sugar 1/2 c. cocoa 1/4 c. milk 1/2 c. margarine 1 tbsp. vanilla extract 1/2 c. chopped nuts
Blend sugar and cocoa together in a glass bowl. Add milk and margarine, but do not mix. Cook 2 minutes in microwave oven. If margarine is not completely melted, it will melt when mixed. Add vanilla and nuts. Stir until well blended. Pour into greased 6x9 inch container. Place in refrigerator for 20 minutes to 1 hour. Cut and serve.
1 c. sugar 1/2 c. light corn syrup 1 c. raw peanuts 1/8 tsp. salt 1 tbsp. butter 1 tsp. vanilla 1 tsp. baking soda
Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up.
3 c. sugar 1/2 c. light corn syrup 2/3 c. water 1/4 tsp. salt 2 egg whites 1/4 tsp. vanilla 1 c. chopped nuts
In a 3 quart bowl cook sugar, syrup and water on high for 12-13 minutes. Add salt to egg whites and beat on high speed until stiff. Slowly pour mixture into egg whites, beating constantly until mixture loses its shine. Stir in vanilla and nuts. Drop by teaspoon on wax paper.
4 c. sugar 1 c. light corn syrup Dash of salt 3 egg whites 1 tsp. vanilla extract 1/2 c. chopped pecans
Combine sugar, corn syrup, 3/4 cup water and salt in a 2 quart glass dish. Microwave on High for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and pecans. Drop by spoonful onto waxed paper.
In small bowl (microwave): 1 c. brown sugar 1/2 c. white corn syrup 1 stick margarine 1/2 tsp. salt
Boil for 2 minutes, take out and add 1/2 teaspoon soda. Put popped corn in brown grocery bag and pour syrup over it. Shake bag real hard. Microwave for 1 1/2 minutes on high - take out and shake well. Turn bag in opposite direction and microwave 1 1/2 minutes on high. Open carefully (full of steam). Put on waxed paper or cookie sheet to cool. Yields 1 ice cream pail.
1/4 c. butter or margarine 1/2 c. brown sugar 1 tsp. cinnamon 1/4 tsp. ground cloves 2 c. pecan halves
Place butter in a 1 quart casserole dish. Microwave on High for 30-45 seconds or until melted. Stir in sugar, cinnamon, and cloves. Microwave on High for 1-2 minutes or until sugar is dissolved. Stir in nuts until well coated. Microwave on High for 4-5 minutes. Spread out on wax paper until cooled. Makes 1/2 pound.
2/3 c. butter 2/3 c. peanut butter (chunky or smooth) 6 c. powdered sugar 1/3 c. milk 1 tbsp. vanilla
In a large microwave safe bowl place butter and peanut butter. Microwave on high until butter melts (1 1/2 to 2 minutes); stir until well blended. Add remaining ingredients; stir until lumps of sugar disappear. Microwave on high until soft but not bubbly (1 to 1 1/2 minutes); stir. Pour into buttered 9 inch square baking pan. Cover; refrigerate at least 1 hour. Cut into 1 1/2 inch pieces - store in refrigerator. Variation: Spread chocolate frosting after fudge is chilled. Great recipe for kids to make! Yield: 36 (1 1/2 inch) candies.
Post by squaredancer on Sept 24, 2002 12:29:11 GMT -6
2 tablespoons butter 2 1/2 cups white sugar 2/3 cup evaporated milk 6 ounces white chocolate chips 7 ounces marshmallow creme 3/4 cup canned pumpkin puree 1 teaspoon ground cinnamon 1 teaspoon vanilla extract
1 Line a 9x9 inch pan with aluminum foil, and set aside. 2 In a 3 quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. 3 Mix in pumpkin puree and cinnamon; bring back to a boil. Stir in marshmallow creme and butter. Bring to a rolling boil. Cook, stirring occasionally, for 10 minutes. 4 Remove from heat, and add white chocolate chips and vanilla. Stir until creamy and all chips are melted. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place. Makes 1 9x9 inch pan