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
 
Background graphics made especially for the
Recipes Committee of the Garden of Friendship by Valatine
|