Cookies & Candy

My Grandma's Chocolate Caramels

Summary

Yield
30 Servings
SourceEdie Cole (1990)
Prep time
30 minutes
Cooking time
20 minutes
Total time
50 minutes

Ingredients

2 c
brown sugar
1 c
molasses (syrup)
1 c
milk
1⁄2 c
butter
1⁄2 lb
chocolate
2 T
flour
1 t
vanilla (or a little more)
 
walnuts

Instructions

Boil sugar, molasses, butter and flour 15 minutes. Stir chocolate in milk and put in the boiling syrup. Boil until it hardens in cold water. Add vanilla (about 1 teaspoon or a little more) before pouring onto a sheet of waxed paper on a large tray. Spread, then cool and roll in round drops. Place a walnut on top of each. 

Caramels & Chocolate Caramels

Summary

Yield
3 Pounds
SourceWayne Hay (1977)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1 c
butter
2 1⁄4 c
brown sugar
1 ds
salt
1 c
light corn syrup
1 cn
sweetened condensed milk (15 oz. can)
1 t
vanilla
2 oz
unsweetened chocolate (2 squares, opt.)

Instructions

Melt butter in heavy 3-quart saucepan. Add brown sugar and salt; stir until thoroughly combined. Stir in light corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm ball stage (245°), about 12 to 15 minutes. Remove from heat; stir in vanilla. Pour into buttered 9 x 9 x 2-inch pan. Cool and cut into squares. Makes about 2 1/2 pounds.

Variation for Chocolate Caramels: Add 2 (1-ounce) squares of unsweetened chocolate after adding the condensed milk. 

Reese Cup Squares

Summary

Yield
1 pan
SourceSue Wamsley (1986)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

1 c
butter or margarine
1 lb
powdered sugar
1 c
peanut butter
10 oz
semi-sweet chocolate chips

Instructions

Cream together the above ingredients and press into a 9 x 13-inch pan. Melt 10 ounces of semi-sweet chocolate chips in double boiler and spread over creamed mixture. When partially chilled, cut into squares. (Chill thoroughly before eating.) 

Buckeye Candy

Summary

Yield
1 Servings
SourceAnne Weaver (1973)
Prep time
30 minutes
Cooking time
5 minutes
Total time
35 minutes

Ingredients

2 lb
peanut butter
2 lb
confectioners' sugar
1 lb
margarine
1 pk
chocolate chips (large)
2⁄3
slab paraffin

Instructions

Mix peanut butter, confectioners’ sugar and margarine well. Roll in small balls. Chill.

Melt chocolate chips in double boiler. Put toothpicks in balls and dip in chocolate, leaving a small light circle to make it look like a buckeye. 

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. 

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