Butter Toffee
Submitted by: SueW
1 cup sugar
1 cup butter
1 cup semi-sweet chocolate chips
1/4 cup finely chopped pecans
Combine sugar and butter in heavy 2-quart saucepan. Cook over low-medium heat, stirring occasionally with a wooden spoon, until candy thermometer reaches 300°F or small amount of mixture dropped into ice water forms brittle strands, about 25-30 minutes. Quickly spread into 15x10x1-inch jelly-roll pan. Sprinkle chocolate chips over hot candy; let stand 5 minutes. Spread melted chocolate evenly over candy; sprinkle with pecans. Cool completely. Break into pieces.
Tips: Stir occasionally and gently with a wooden spoon until mixture reaches 260 to 265°F. Continue cooking, stirring as few times as possible, until mixture reaches 300°F. Stirring too much makes toffee separate. Store butter toffee in an airtight container in a cool, dry place. Do not refrigerate.

Snicker's Fudge
Submitted by: SueW
Bottom Layer (below)
Filling (below)
Caramel Layer (below)
Icing (below)
Bottom Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13X9X2 inch pan. Refrigerate until set. Then add the Filling.
Filling
:
1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups Marshmallow creme
1/4 cup peanut butter
1 teaspoon Vanilla
1 1/2 cups chopped salted peanuts
Melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil. Boil and stir for 5 minutes. Remove from heat. Stir in the Marshmallow creme, peanut butter and Vanilla. Add peanuts. Spread over first layer. Refrigerate until set. Add Caramel Layer.
Caramel Layer:
1 14 ooune package caramels
1/4 cup whipping cream
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set. Add Icing.
Icing:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.

Spiced Pumpkin Fudge
Submitted by: SueW
1/2 cup butter
3 cups sugar
2/3 cup evaporated milk
1/2 cup solid pack pumpkin
1  12 ounce package Butterscotch morsels
1 7-ounce jar Marshmallow creme
1 cup chopped, toasted almonds
1 teaspoon Vanilla
1 teaspoon pumpkin pie spice
In a heavy saucepan, combine butter, milk, pumpkin, and spice. Bring to a boil stirring constantly. Continue boiling over medium heat, stirring constantly, until mixture reaches 234°F. Remove from heat and stir in morsels. Add Marshmallow creme, nuts and Vanilla, mixing until well blended. Quickly pour into a greased 15 x 10" jelly-roll pan, spreading until even. Cool at room temperature and cut into squares. Makes about 2 1/2 pounds.

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