What's happenin' this crisp Sunday?
Yes, yes. You said easy creamy. I have some that are those things but not chocolate. Here are some of what I have, this should keep you busy for awhile:
From my Grandma:
Penuche Fudge:
3 c. brown sugar, 1/4 c. light corn syrup, 3/4 c. milk, 1/4 tsp salt.
2 TBS. butter, 1 tsp. vanilla
Combine Sugar, corn syrup, milk, salt and butter in a saucepan. cook over med heat, stirring constantly, until mixture boils. Continue cooking, stirring occasionally, until candy thermometer reads 236 degrees. remove from heat, let cool to 110 degrees. Add vanilla and beat until candy thickens enough to hold it's shape when a small amount is dropped from a spoon onto wax paper, or until it losses it's gloss. Quickly pour into a buttered 8" square pan. Chill until firm. Store at room temp.
Mints
1 c. sugar, 5 TBS. milk, peppermint or wintergreen extract to taste (1/8 to 1/4 tsp)
Combine sugar and milk in a saucepan. Boil for 3 minutes. Remove from heat, add extract and beat until white. Pour into a buttered 8" square pan. Store at room temp.
From my aunt:
Peanut Butter Fudge
2 c. sugar, 1/2 c. milk, 1 1/3 c peanut butter, 7 OZ marshmallow fluff
In a saucepan, bring sugar and milk to a boil. Boil 3 minutes. Add peanut butter and marshmallow fluff. Mix well. Quickly pour into a buttered 8" square pan. Store at room temp.
Not sure where I got the rest of these.
Cookies and Cream Fudge
16 oreos, broken and divided, 2 TBS butter, 1 can condensed milk, 2 2/3 c. vanilla chips, 1 tsp. vanilla
Put 1/2 of the broken cookies in the bottom of a buttered 8" square pan. In a saucepan, combine milk, butter and chips, melt over low heat, stirring constantly. (I do this in the microwave in 30 second intervals). Remove from heat and stir in vanilla. Pour over cookies in prepared pan. Sprinkle with remaining broken cookies. Press down slightly. Cool completely. Store at room temp.
Chocolate Fudge
1 1/2 c. sugar, 5 oz. can evaporated milk, 2 TBS butter, 1 tsp. vanilla, 1 1/2 c. choc chips, 1/2 c. chopped nuts (optional), 1/4 tsp salt, 2 c. mini marshmallows
Combine sugar, milk, butter and salt in a med saucepan. Bring to a full rolling boil, over med heat, stirring constantly. Continue boiling, stirring occasionally, for 4 or 5 min. Remove from heat. Stir in marshmallows, chips, nuts and vanilla. Stir vigorously for 1 min, or until marshmallows are melted. Pour into a buttered 8" square pan. Refrigerate until firm. Store at room temp.
Cream Cheese Fudge
4 oz unsweetened chocolate, 8 oz. cream cheese, softened, 4 c. powdered sugar, 1 TBS. vanilla, 2 c. chopped nuts, pinch of salt.
In a saucepan melt chocolate and cream cheese over med heat, stirring constantly. Remove from heat and stir in sugar, vanilla, nuts and salt. Stir vigorously until well mixed and smooth. Pour into a buttered 8" square pan. Refrigerate until firm. Store at room temp.
Cashew Caramel Fudge
1/2 c. butter. 5 oz. can evaporated milk, 2 1/2 c sugar, 2 c. chocolate chips, 1 jar marshmallow creme, 24 caramels, quartered, 3/4 c. salted cashew halves, 1 tsp. vanilla
In a large heavy saucepan combine milk, sugar, and butter. Cook and stir over med heat until sugar is dissolved. Bring to a rapid boil, boil for 5 min, stirring constantly. Remove from heat, stir in chips and marshmallows until melted. Fold in caramels, cashews and vanilla. Mix well. Pour into a buttered 8" pan. Store at room temp.
If you need/want more let me know. I have marbled orange fudge, rainbow mints, Old Time Choc fudge, 15 minute fudge wreath (from rachel ray), pecan candy clusters. and many 'dipped' candies. You know, a flavored fondant type fillinf, balled and then dipped in chocolate. I also have microwave caramels, and microwave caramel popcorn. Cheerio candy, peppermint bark. Snowflake popcorn. Basically I have 11 pages of candy recipes in the cookbook I made for my kids about 10 years ago.
Sorry it took me so long to get back to you. Happy candy making.
Grammylew in Jax
