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Candies, Fudge & Popcorn
Treats Recipes |
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GWEN'S
BUTTERSCOTCH MAPLE FUDGE
2 cups white sugar
1/2 cup butter or margarine
1/2 cup can evaporated milk
2 cups butterscotch chips
2 heaping tbs peanut butter
1 & 1/2 cups miniature marshmallows
1 tsp vanilla flavoring
Butter the sides of a saucepan and add the
sugar, margarine & evaporated milk. Heat slowly until the
sugar has dissolved & there is no trace of sugar crystals.
Bring to a boil on medium heat for 10 minutes. Remove from heat
& add the next four ingredients. Stir well. Lightly
grease and line a 9 x 9 inch cake pan with wax paper,
Spread the fudge in pan. Cut into squares when cool.
GWEN'S CHERRY FUDGE
2 cups white sugar
1/2 cup butter or margarine
1/2 cup can evaporated milk
2 cups white chocolate chips
1 & 1/2 cup miniature marshmallows
1 tsp vanilla flavoring
1 cup chopped maraschino cherries (optional)
Butter the side of a saucepan and add the
sugar, margarine & evaporated milk. Heat slowly until the
sugar has dissolved & there is no trace of sugar crystals.
Bring to a boil on medium heat for 10 minutes. Remove from heat
& add the next four ingredients. Stir well and pour into
lightly greased cake 9 x 9 inch cake pan. Cut into squares when cool.
GWEN'S CHOCOLATE
FUDGE
2 cups white sugar
1/2 cup butter or margarine
1/2 cup can evaporated milk
2 cups chocolate chips
2 heaping tbs peanut butter
1 & 1/2 cups miniature marshmallows
1 tsp vanilla flavoring
Butter the sides of a saucepan and add the
sugar, margarine & evaporated milk. Heat slowly until the
sugar has dissolved & there is no trace of sugar crystals.
Bring to a boil on medium heat for 10 minutes. Remove from heat
& add the next four ingredients. Stir well. Lightly
grease and line a 9 x 9 inch cake pan with wax paper,
Spread the fudge in pan. Cut into squares when cool.
PEANUT BUTTER
BUTTERSCOTCH FUDGE
3 (6 oz) pkgs butterscotch chips
2 tbs margarine
1 cup peanut butter
1 tsp vanilla
1/2 cup walnuts, chopped
Melt the butterscotch chips, peanut butter
& margarine in the microwave, remove & stir until all is
melted & smooth.
Stir in the nuts. Spread in a wax paper
lined 8 x 8 inch pan. Smooth the top. Refrigerate
for about 2 hours then cut into small squares. Makes about 36
small squares.
POOR MAN'S COCOA FUDGE
2 cups white sugar
1/2 cup butter or margarine
1/2 cup can evaporated milk
1/4 cup cocoa
1 cup flour
1 tsp vanilla
chopped walnuts (optional)
Butter the side of a saucepan and add the
sugar, margarine & evaporated milk & cocoa. Heat slowly
until the sugar has dissolved & there is no trace of sugar
crystals. Bring to a boil on medium heat for 10 minutes.
Remove from heat & add the next three ingredients. Stir
well and pour into lightly greased cake 9 x 9 inch cake pan.
Cut into squares while warm.
CHOCOLATE
MARSHMALLOW FUDGE
2 cups white sugar
1/2 cup butter or margarine
3/4 cup evaporated milk
2 cups chocolate chips
1 & 1/2 cups miniature marshmallows
2 heaping tbs peanut butter
1 tsp vanilla flavoring
Butter the sides of a saucepan and add the
sugar, margarine & evaporated milk. Heat slowly until the
sugar has dissolved & there is no trace of sugar crystals.
Bring to a boil on medium heat for 10 minutes. Remove from heat
& add the next four ingredients. Stir well and pour into
lightly greased cake 9 x 9 inch cake pan. Cut into squares when cool.
BEST EVER
CHOCOLATE FUDGE
(EAGLE BRAND)
3 (6 oz) pkgs semi sweet chocolate chips
1 can Borden's Eagle Brand Condensed Milk (Do
not substitute for evaporated milk)
1 tsp vanilla
1/2 cups walnuts, chopped
Melt the chocolate in the microwave, remove
& stir until the chips are all melted & smooth.
Stir in the condensed milk & vanilla until
smooth, then stir in nuts. Spread in a wax paper lined 8 x 8
inch pan. Smooth the top. Refrigerate for about 2 hours
then cut into small squares.
Makes about 36 small squares. (A
delicious, rich creamy fudge)
POOR
MANS MAPLE CREAM FUDGE
2 & 1/2 cups brown sugar
1/2 cup butter or margarine
1/2 cup milk
1 cup flour
1 tsp mapeline (maple flavoring)
chopped walnuts (optional)
Butter the side of a saucepan and add the
first three ingredients, stir to mix.
Heat slowly to dissolve sugar crystals.
Bring to a boil & boil on medium heat for 10 minutes.
Remove from heat & add the mapeline flour & nuts. Beat
until creamy. Pour into a lightly buttered 9 x 9 " pan.
Mark into small squares while warm. Makes 30
to 36 small squares.
(This is a very good inexpensive fudge &
not overly sweet)
MARBLE FUDGE
1/2 cup light or dark corn syrup
1/3 cup evaporated milk
2 pkg (8 oz each) semi sweet chocolate cubes
2 tsp vanilla
1/4 cup icing sugar
1/3 cup peanut butter
Grease & line a 8 x 8 inch cake pan with
wax paper. Butter side of a saucepan & add corn syrup &
milk. Add chocolate & stir constantly, cook over a medium
low heat until chocolate is melted. Remove from heat, stir in
vanilla, add icing sugar. Beat until smooth. Spread in prepared
pan. Drop dobs of the peanut butter on top and swirl through
the fudge to make a marble effect.
Chill for a few hours, until firm, then cut
into squares. Makes about 25 squares.
CHOCOLATE
AMORETTO BALLS
3 pkg semi sweet chocolate chips
1 can condensed milk
1/4 cup amoretto liqueur
1/2 tsp almond extract
finely chopped almonds
Put chocolate chips & condensed milk in
microwave and heat on 50% power until the chocolate is melted. Remove
from microwave and stir in the amoretto and almond extract.
Chill for about 2 hours, then shape the mixture into balls and roll
in the finely chopped almonds. Chill until firm and store at
room temperature in a tightly covered container. Better after they
have set for a day or two. Makes about 6 dozen balls. To
make rum balls just add rum instead of amoretto.
These balls may be dipped in chocolate instead
of almonds.
CARAMEL CORN
Chinook Charity Bazaar (Calgary, Alberta)
STEP 1:
6 quarts of pop corn, popped (perhaps a bit more)
(Enough to fill a large turkey roaster about
3/4 full)
Hint: As pop corn pops, pour it into a
temporary container, use your hands to lift out the popped corn &
then put it in the large roaster (this way you will not have any
unpopped kernels in your caramel corn)
STEP 2:
1 cup white lily clear Karo (corn) syrup
2 cups margarine
4 cups brown sugar
Butter the bottom & sides of a large pot.
Put in the above three ingredients & heat slowly until sugar
crystals are completely dissolved. Stir thoroughly to mix the
margarine completely into the caramel, no evidence of margarine
should remain. Boil for 5 minutes. Remove from heat & add
the following immediately.
1/2 tsp baking soda (DO NOT OMIT)
sprinkle of salt
1/4 tsp cream of tartar (DO NOT OMIT)
The syrup will become very foamy &
swell in volume, stir well. Pour the syrup over the
popped corn & mix well, until all the
popped corn is covered with the syrup, (if necessary
divide the popped corn into two roasters &
add 1/2 of syrup to each one, mix well, then add
all together in the one roaster & mix
again. Put the roaster in a preheated 200 degree oven for 1
hour, stirring after 1/2 hour.
Pour the popcorn onto wax paper & break
up. Keep separating the Caramel corn so that
it does not stick in lumps. Let
cool. Freezes well
Delicious, the best Caramel Corn recipe I have found.
POPPYCOCK
STEP 1:
6 quarts of pop corn (popped) or a bit more
(Enough to fill the bottom half of a
large turkey roaster)
2 cups of your favorite assorted nuts (pecans,
almonds, peanuts, walnuts, cashews, etc.
STEP 2:
1 cup white lily clear Karo (corn) syrup
2 cups margarine
4 cups brown sugar
Put the above three ingredients in a large pot
& bring to a boil and boil for 5 minutes.
Remove from heat & add the following immediately.
1/2 tsp baking soda (DO NOT OMIT)
sprinkle of salt
1/4 tsp cream of tartar (DO NOT OMIT)
The syrup will become very foamy &
swell in volume, stir well. Pour the syrup over the
popped corn & nuts & mix well, until
all the popped corn & nuts are covered with the syrup, (if
necessary divide the popped corn into two roasters & add 1/2 of
syrup to each one, mix well, then add all together in the one roaster
& mix again. Put the roaster in a preheated 200 degree oven
for 1 hour, stirring after 1/2 hour.
Pour the popcorn mixture onto wax paper &
break up. Keep separating the Caramel corn so that it does not
stick in lumps. Let cool. Freezes well
This is the same recipe as the caramel corn
but with nuts added.
PEANUT BRITTLE
1 cup sugar
1/2 cup corn syrup
1/4 cup water
pinch salt
1 cup raw peanuts, pecans or cashews
1 tbs butter
1 tsp vanilla
1 tsp baking soda
Put first 5 ingredients together in a large
heavy pot and boil to hard crack stage; about 20 minutes.
Remove from heat & add butter, vanilla & baking soda.
Add the baking soda and gently stir until
light & foamy. Spread mixture on a lightly
greased cookie sheet, spreading out over the
cookie sheet with 2 forks. Cool for 1/2 hour.
Break into pieces.
ALMOND ROCA
1 lb. butter
2 & 1/4 cups white sugar
1 lb. almonds, toasted (reserve 1 cup for topping)
1 tbs corn syrup
1 pkg Chocolate chips
Butter the sides & bottom of a saucepan.
Place butter, sugar & syrup in the saucepan & gently heat
until no sugar crystals exist. Bring to a boil, until temperature
reaches 310 degree F. stirs constantly. When the correct
temperature has been reached, add all but 1 cup of the almonds to the
syrup and stir quickly. Pour syrup mixture onto a cookie sheet which
has been sprayed very lightly with a vegetable spray. Spread the
mixture over the cookie sheet.
Spread with the chocolate chips & sprinkle
with the remaining 1 cup of toasted almonds. Score for slicing
while warm. Let cool.
CHRISTMAS PARTY MINTS
1 lb icing sugar
1/2 cup margarine, softened
2 tsp evaporated milk
4 to 5 drops of peppermint flavoring
Few drops of desired food coloring
Combine all ingredients in a large mixing
bowl. Beat at high speed until well blended; then knead until smooth.
Shape mints in rubber candy moulds, and place on baking sheets.
Cover with a paper towel, and let stand
overnight to harden.
Makes 8 to 9 dozen mints.
RECESS TRUFFLES
1 package (6oz.) semi-sweet chocolate chips
1/2 cup peanut butter
1/2 cup evaporated milk
1. Place chocolate chips in a microwave
safe bowl. Microwave on medium or 1/2 power for 1 minute. Stir
the chips with a spoon, microwave again for another 30 - 45 seconds
until smooth and creamy & no lumps exist.
2. Add peanut butter to melted chocolate
and stir. Add evaporated milk and
blend well. Chill mixture one hour in
the refrigerator.
3. Using a tablespoon, scoop mixture and
form into balls. Roll in desired coatings.
Refrigerate until serving.
Makes About 3 Dozen Truffles
Suggested coatings:
Melted dark chocolate
Melted white chocolate
cocoa powder
chopped nuts
icing sugar
flaked coconut
chocolate sprinkles
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