Million Dollar Fudge
Submitted by: Brenda
1 1/2 large Hershey bars
1 12-ounce package chocolote chips
2 cups chopped nuts
1 pint marshmallow creme
1 can evaporated milk
4 cups sugar
2 tablespoons butter
Place Hershey bars, chocolate chips, marshmellow creme in a large bowl. Cook sugar, butter and evaporated milk over medium low heat until it forms a soft ball. (234-238 degrees) stirring constantly. Pour mixture over dry ingredients and beat with electric mixer until all chocolate is melted. Add nuts. Pour into buttered pan. Let set for 6-8 hours before cutting into squares.

Bohemian Cream Candy
Submitted by: Brenda
6 cups sugar
1 quart cream
3/4 pound finely chopped pecans
1/4 stick butter
2 tablespoons vinegar
2 teaspoons vanilla
Dissolve sugar well with cream in pan, before heating. Add 1/2 of butter; start cooking and bring to a tumbling boil. Add vinegar, and let boil, stirring occasionally until soft ball (234-238 degrees). Takes about 30 minutes. Remove from heat; add vanilla; DO NOT STIR; Pour into a buttered pan with 1/2 of butter melted in pan. DO NOT SCRAPE PAN. Let cool until you can knead with hands. Add pecans and knead about 15-20 minutes, until it start to set up. Press into pan.
Note: Never use a wooden spoon; use large pan; cook to firm soft ball candy stage.

Peanut Brittle
Submitted by: Brenda
2 cups sugar
1 cup corn syrup
1 cup water
Dash of salt
2 cups raw peanuts
2 1/2 teaspoons baking soda
1 teaspoon vanilla
Cook sugar, corn syrup, water and salt to soft ball. (235 degrees) Add peanuts and continue cooking to hard crack stage. (285 degrees) Stir often to prevent scorching. Remove from heat; add baking soda and vanilla. Very quickly stir and pour onto buttered aluminum foil and spread thin. Break into pieces when cool.

To submit your favorite recipes to be included in the Garden of Friendship Recipe Book, please email them to Barbiel

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