Cookies & Candy

Pumpkin Fudge

Summary

Yield
24 Servings
SourceFlorence Grummer (1994)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
granulated sugar
2 T
mashed pumpkin
1⁄4 t
cornstarch
1⁄2 c
Carnation milk
1⁄4 t
pumpkin pie spice (or mix cinnamon, ginger and allspice)
1⁄2 t
vanilla

Instructions

Cook together the sugar, spice, pumpkin, cornstarch and Carnation milk until the mixture forms a soft ball in cold water or reaches 235°. Do not stir while cooking. Add vanilla; stir lightly and cool in ice water to 110°. Beat until creamy and fudge loses its gloss. Pour onto a buttered plate or waxed paper and cut into small squares when nearly cool. Can be “worked” in hands (instead of beating) and shaped into rolls for slicing. Work in a few nuts, if desired. 1/2 again of this recipe will use one small can of Carnation. 

Notes

Taken from The Wonderful World of Ohio, October, 1969. 

Peanut Butter Fudge

Summary

Yield
24 Servings
SourceJane Vollrath (1988)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

2 c
brown sugar
2 T
butter
1⁄2 c
milk
1⁄2 c
peanut butter (smooth or chunky)
1 c
miniature marshmallows
1 t
vanilla
1⁄4 t
salt

Instructions

Cook brown sugar, butter, milk and salt to soft ball stage. Add peanut butter and marshmallows. Cool mixture without stirring. Add vanilla. Beat until smooth and creamy and mixture holds its shape when beaters are raised. Pour into buttered dish. Cut when cool. 

Peanut Butter Choc-Mallow Fudge

Summary

Yield
24 Servings
SourceAnn Marie D'Andrea (1993)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
semi-sweet chocolate chips
1 c
milk chocolate chips
1 c
smooth peanut butter
4 c
miniature marshmallows
1 c
raisins (optional)

Instructions

Spray cooking spray into a 9 x 13-inch pan and wipe with paper towel. In medium saucepan over low heat, melt chips and peanut butter until smooth. Quickly stir marshmallows. Remove from heat and pour into pan. Cool in refrigerator. Cut into squares and wrap individually in waxed paper pieces. One cup raisins may be added with marshmallows, if desired. 

Notes

Variations: For thicker fudge, use 8 x 8-inch pan. 

Microwave Fudge

Summary

Yield
1 Platter
SourceShera Lee Thomas (1981)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 lb
powdered sugar
1⁄4 c
milk
1
stick margarine
2⁄3 c
chunky peanut butter
2 t
vanilla

Instructions

Place first 4 ingredients in glass mixing bowl. Do not mix. Microwave on high for 4 minutes. Remove and stir in vanilla. Mix thoroughly. Spoon into buttered 8 x 8-inch dish or platter. Refrigerate for 5 minutes. 

Easy Fudge

Summary

Yield
1 Pan
SourceToni Tessman (1981)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1
stick butter
2 pk
instant chocolate pudding (small package)
1⁄2 c
milk
2 t
vanilla
1 lb
powdered sugar
1⁄2 c
chopped nuts

Instructions

Melt butter. Add pudding, milk and vanilla. Bring to boil and boil 1 minute. Remove from heat, stir in powdered sugar and nuts. Pour into pan and let set. 

Sugar Plums

Summary

Yield
24 Servings
SourceMargery Smith
Prep time
30 minutes
Cooking time
Total time
30 minutes

Ingredients

2 pk
pitted ready-to-eat prunes (12 oz. package size)
3⁄4 c
almond paste
2 T
sherry (up to 3 tablespoons)
 
slivered almonds
 
granulated sugar

Instructions

Soften almond paste with sherry. Fill each prune with 1/2 teaspoonful. Press a sliver of almond in the center and roll in sugar. 

Nuclear Fudge

Summary

Yield
24 Servings
SourceLinda Stoops (1993)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

3
Hershey bars, broken up into Sm. squares (8 oz. size-bars)
18 oz
semi-sweet chocolate bits
4 1⁄2 c
granulated sugar
8 oz
marshmallow creme
1 cn
evaporated milk
1⁄2 c
butter or margarine (do not use vegetable spread!)
1 t
salt
2 t
vanilla
1⁄2 c
chopped nuts (opt.)

Instructions

Cook sugar, milk, butter and salt over medium heat, stirring constantly until it melts, then occasionally until it starts to boil. Let bubble for 4 minutes, turning down heat to prevent boil-over, if necessary. Add vanilla, then pour over remaining ingredients. Stir until thoroughly mixed, then spread onto greased 10 x 15 x 1-inch cookie sheet. Score and chill, then finish cutting into squares. 

Fannie Farmer's Million Dollar Fudge

Summary

Yield
24 Servings
SourceBetty Sheridan (1991)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

12 oz
semi-sweet chocolate chips
1 c
marshmallow creme
2 T
butter
3⁄4 c
evaporated milk
2 c
sugar
1⁄4 c
cold water
1⁄8 t
salt
1 t
vanilla
1 c
chopped nuts

Instructions

Mix chocolate chips and marshmallow creme in separate bowl. Mix butter, evaporated milk and sugar in heavy 3-quart saucepan. Cook over low heat until mixture comes to a low boil. Boil for 5 minutes. Occasionally wash down sides of pan with pastry brush dipped in cold water to return sugar crystals to mixture. Add chocolate mixture to saucepan with hot sugar mixture. Add salt, vanilla and nuts. Pour into 9 x 9 inch pan or cookie tin, then let cool. Yields 1 (9 x 9-inch) pan.

Graham Goodies

Summary

Yield
24 Servings
SourceDottie Aumiller (1975)
Prep time
10 minutes
Cooking time
30 minutes
Total time
40 minutes

Ingredients

 
graham wafers
1⁄2 lb
butter (2 sticks)
1 c
brown sugar
1 c
chopped pecans

Instructions

Put graham wafers on bottom of ungreased cookie sheet (one with sides). Bring butter and brown sugar to boil, stirring constantly. Boil 2 minutes. Add chopped pecans to this mixture when you remove it from heat. Spoon over graham wafers. Put into 350° oven for 10 minutes. Cut while warm. 

Snowballs

Summary

Yield
24 Servings
SourceMrs. Huddy (1970)
Prep time
4 hours, 30 minutes
Cooking time
Total time
4 hours, 30 minutes

Ingredients

1 cn
crushed pineapple (no. 2)
1⁄4 lb
marshmallows (or less)
34
vanilla wafers
1⁄2 c
nuts, chopped fine
 
whipped cream
 
coconut

Instructions

Drain pineapple. Add marshmallows (which have been cut into bits with scissors which have been dipped in water). Add nuts. Add 12 wafers which have been crushed fine. Spread mixture on 3 wafers, stacks, on top too. Let stand 3 to 4 hours. Spread with whipped cream and coconut which has been finely cut. Refrigerate overnight. A sprig of holly may be placed on the plate and a small red candle placed in the snowball. 

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