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 300F 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 265F. Continue cooking, stirring as few times as possible, until mixture reaches 300F. 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.
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.
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 234F. 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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