Baggie Fudge* |
|
2-oz (1 T) cream cheese | ¼ c (1 T) butter |
3 c (¾ c) powdered sugar | ¼ c (1 T) cocoa |
Measure ingredients into a gallon (quart) ziploc bag. Push the air out of the bag and seal well. Squish the mixture around until it forms into fudge consistency. Make balls of fudge and roll in chocolate sprinkles. *Amounts in parenthesis make a single serving. |
Campfire Fool-Proof Fudge |
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2 ½ c white sugar | ¾ c chocolate chips |
½ c butter | 3 c small marshmallows |
¾ c evaporated milk | |
In heavy saucepan, combine sugar, butter, and milk. Mix thoroughly and bring to boil over medium heat. Continue boiling for 8 minutes stirring constantly to avoid sticking. Remove from heat and blend in chocolate chips and marshmallows. |
Carb Bars |
|
1 c light corn syrup | ¾ c peanut butter |
1 c sugar | 4 c Grape-Nuts |
Microwave corn syrup, sugar, and peanut butter in large microwaveable bowl on high for 3 minutes or just until mixture boils, stirring every minute. Add cereal; mix to coat well. Press into 13x9 inch pan which has been sprayed with no stick cooking spray. Cool. Cut into bars. Makes 30. |
Chocolate Buttercream Fudge |
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2 ¼ c sugar | 1 ½ c butter* |
6 oz evaporated milk | 1 ½ T vanilla |
12 oz milk chocolate chips | |
*Must be butter. Margarine doesn't substitute well. |
Chocolate Peanut Butter Fudge |
|
3 c white sugar | |
1 c evaporated milk | |
¼ c cocoa | |
½ c peanut butter | |
1 T butter | |
Combine sugar, evaporated milk, and cocoa in saucepan. Stir over high heat to 236°. Remove from heat. Add peanut butter and butter. Beat by hand until creamy. Pour into prepared pan. Allow to cool and cut into squares. |
Circus Popcorn |
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2 c white sugar | 1/8 t cream of tartar |
½ c water | ½ t vanilla |
2 T butter | ½ t food coloring |
Bring to a full rolling boil and boil exactly 4 minutes. Pour over bowl of popcorn. |
Cookies & Cream Fudge |
|
2 ½ c sugar | 7-oz jar marshmallow creme |
½ c butter | 1 c vanilla chocolate chips |
5-oz can evaporated milk | 1 t vanilla |
12 oreos, broken into bite-size pieces | |
Line 8-inch square pan with foil so that the foil extends over sides of pan. In large heavy-duty saucepan, combine sugar, butter, and milk. Bring to a boil over medium heat, stirring constantly. Continue boiling three minutes over medium heat, stirring constantly. Remove from heat. Add marshmallow creme, vanilla chocolate chips, and vanilla; blend until smooth. Save a hand full of oreo pieces, and stir the rest into the fudge. Pour into prepared pan. Top with remaining cookie pieces. Cool to room temperature. Refrigerate 1 to 2 hours or until set. Remove fudge from pan by lifting foil; cut into squares. Store in frig. |
Golden Graham S'mores |
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9 c Golden Graham cereal (12 oz pkg) | |
3/4 c light corn syrup | 1 t vanilla |
3 T butter | |
2 ½ c milk chocolate morsels | |
2 c miniature marshmallows | |
|
Old Fashioned Penuche Fudge |
|
4 T butter | 1 ½ c brown sugar |
2 c heavy cream | 2 T light corn syrup |
1 ½ c granulated sugar | ½ c white chocolate chips |
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Peanut Butter Fudge |
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1 c sugar | 1 T light corn syrup |
½ c peanut butter | 1 t vanilla |
1/3 c milk | 2 to 2 ¼ c powdered sugar |
Heat sugar, peanut butter, milk, corn syrup until boiling. Boil 1 minute, stirring frequently. Allow to cool in pan 45 minutes. Stir in vanilla and powdered sugar until stiff. Press into square pan. Cool in refrigerator until firm. |
Rice Krispie Treats |
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¼ c butter | |
4 c miniature marshmallows | |
5 c Rice Krispies cereal | |
Melt butter in large saucepan over low heat. Add marshmallows and stir until completely melted. Cook over low heat 3 minutes longer, stirring constantly. Remove from heat. Add rice Krispies. Stir until well coated Using clean buttered fingers or spatula, press mixture evenly into buttered glass cake pan into squares. | |
Frosting |
|
chocolate chips: white or chocolate | |
Melt chocolate chips in double boiler and frost when Rice Krispies are cool. |
Tootsie Rolls |
|
2 T softened butter | 1 T oil |
½ c white corn syrup | 1 t vanilla |
¾ c dry milk | 3 c powdered sugar |
3 T cocoa | |
Mix and knead all ingredients and roll into 3/4 inch rolls. Cut into 3/4 inch lengths and let stand for 5-10 minutes. Wrap in plastic wrap. |
White Chocolate Fudge |
|
1 2/3 c (10-oz pkg) white chocolate chips | |
2/3 c sweetened condensed milk (not evaporated milk) | |
½ t vanilla | |
Line 8-inch square pan with foil, extending foil over edges of pan. In medium saucepan over very low heat, melt white chocolate chips and sweetened condensed milk, stirring constantly, until mixture is smooth. Remove from heat. Spread into prepared pan. Cover and refrigerate 2 hours or until firm. Use foil to lift fudge out of pan; peel off foil. Cut fudge into squares. |