MARSHMALLOW CREAM FUDGE

Yield: Approximately 2 1/4 lbs.

Grease 8” square pan with butter

Combine:

        1/2 cup sugar

        2/3 cup evaporated milk

        1/4 cup butter or margarine (butter is best!)

        1/4 tsp. salt

Bring to a full boil, stirring constantly.

Add: 1 package mini marshmallows

Boil 5 minutes over moderate heat, stirring constantly.

Remove from heat.

Add: 1 12-oz. Package (2 cups) chocolate chips (I prefer Nestle’s.)

Stir until melted.

Add: 1 tsp. Vanilla

        1/2 cup chopped walnuts (optional.)

Pour mixture into greased pan. Chill until firm.

PEANUT BUTTER BARS

My granddaughter, Katie, recently made this recipe when I was visiting.  She learned it in her 4-H cooking class. 

Combine and beat with electric mixer until smooth:
        3/4 cup brown sugar
        1 pound confectioner’s sugar (3 3/4 cups)
        1 stick butter melted
        2 cups peanut butter (natural type optional)*
        1 tsp. Vanilla

*I noticed that when I used chunky peanut butter that I needed to use a little extra.  
Dough should hold together when thoroughly mixed.  If it is too crumbly, add a bit more peanut butter.

Press firmly into a 10 x 15-inch jelly roll pan.
 

Top with a 12 oz. bag of chocolate chips, melted.

Chill. Cut into squares or strips.

OPTION: For Peanut Butter Cups, press mixture into small or mini muffin tins lined with baking cups, then top with chocolate. 

PINTO BEAN FUDGE

A friend gave me this recipe, but I have tweaked it somewhat, so now consider it my own.

Yield about 1 1/4 lb.

Butter 9x13 pan. Real butter makes the fudge taste better.

Place in a pint jar:

        1/2 can rinsed and well drained beans (I use pinto and black beans)

        5 Tbsp. Butter

        2 Tbsp. Milk

Gently warm in microwave oven until butter is melted and beans are warm, but not hot.

Place blender blade and lid on pint jar. (If your blade and lid don't fit, transfer ingredients into your blender.)

Blend on high until ingredients are thoroughly mixed and beans are pureed.

Place above ingredients into mixing bowl.

Add in this order:

        1 1/4 lb. Powdered sugar

        1/4 cup +2 Tbsp. cup baking cocoa 
            (less for lighter chocolate, more for darker)

Mix until ingredients are lightly blended.

Add:

        1 tsp. vanilla

        3/4 cup chopped nuts (optional)

Beat well until mixture becomes fudge consistency.

Adjust consistency by adding a little powdered sugar or milk.

Pour into buttered pan and let cool.

Cut into squares.

EASY CARAMELS

The original recipe is not mine, but the options are.  I think the original came to me from my friend, Jackie Tolman.

Butter a 7x10” pan.

Melt in large heavy saucepan:

        1/2 lb. butter

Add: 2 1/4 cups (1 lb.) brown sugar

Stir constantly from this point on as mixture burns easily.

When mixture boils, add:

        1 cup light corn syrup

        1 can sweetened condensed milk

Cook over medium heat to 200^o F on candy thermometer.

Add: 1 tsp. high quality vanilla

Cook to 238^o F.

Remove from heat and pour into buttered pan. Cool.

Cut into squares and wrap individually in plastic wrap (or wax paper and twist ends.)

Options:

1. Cook to 240^o F for firmer caramel.
2. For Caramel Sauce: after adding vanilla, cook two minutes, then pour into jelly jars.

3. Cut into lengths and cover with dipping chocolate to make candy bars.  Cool in refrigerator or cool place until chocolate is solid, then wrap in plastic wrap.

KATIE'S MICROWAVE FUDGE

As her 4-H project, this recipe won my granddaughter, Katie (age 11,)  a Blue Ribbon and Best of Project at her state's Western Region Fair.

Quick Microwave Fudge

 
3 cups chocolate chips
1/4 cup butter
14 ounces sweetened condensed milk


Combine all ingredients in a microwave safe bowl.  Cook on high for 2 minutes.
Stir well, then cook for another 2 minutes.
Stir well, and spread into a buttered pan.  Let cool, and enjoy!

Options:  Add sprinkles and chocolate chips on top:

MORE OPTIONS
White and mint chips with flower sprinkles (on left, ) or white and chocolate chips with orange and black sprinkles for Halloween (on right.)