Homemade Candy and Fudge Recipes

FUDGE
4 1/2 c. sugar
1 can evaporated milk
1 lg. pkg. semi-sweet chocolate chips
1-1/2 sticks of margarine
1-1/2 tbsp. vanilla
1 c. nuts (optional)

Stir together in pot and boil 10 minutes the 4 1/2 cups of sugar and evaporated milk. Then remove from heat and add large package of semi-sweet chocolate chips, 1-1/2 sticks of margarine, 1-1/2 tablespoons of vanilla and nuts; mix well. Let stand in square pan or dish for 24 hours for best results.


VELVEETA CHEESE FUDGE
1 lb. oleo or butter
1 lb. Velveeta cheese
4 lbs. sugar
1 c. cocoa
1 tbsp. vanilla
Chopped nuts

In a saucepan, melt these 2 ingredients oleo and cheese. Sift together the sugar and cocoa, then add the cheese and oleo mixture and add the vanilla and nuts. Mix well and spread evenly into a greased, 9 x 13 inch pan. Cool and cut in pieces. Makes about 6 1/2 pounds of creamy, inexpensive fudge.

MAMIE EISENHOWER CHOCOLATE FUDGE
4-1/2 c. granulated sugar
2 tbsp. butter
1 can evaporated milk
Pinch of salt
12 oz. semi-sweet chocolate or
chocolate bits
12 oz. German sweet chocolate
1 pt. marshmallow cream
2 c. nutmeats, chopped

After boiling first ingredients 6 minutes, or soft ball forms, 232 degrees, pour boiling syrup over ingredients in bowl, beat until chocolate melts. Pour into buttered pan. Let stand a few hours before cutting into squares.


ROCKY ROAD FUDGE
2 tbsp. margarine
1 (12 oz.) pkg. semi-sweet chocolate
chips
1 (14 oz.) can Eagle Brand milk
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. miniature
marshmallows

In saucepan melt morsels with Eagle Brand and 2 tablespoons margarine. Remove from heat and add peanuts and marshmallows. Stir thoroughly and spread into waxed paper-lined 13 x 9 inch pan. Chill 2 hours.

MICROWAVE FUDGE
4 c. sugar
1 c. margarine
1 can (14 oz.) evaporated milk
12 oz. semi-sweet chocolate bits
7 oz. marshmallow cream
1 tsp. vanilla
1 c. chopped nuts

In 4 quart bowl mix sugar, milk and butter. Cook on high 20 to 22 minutes or until soft ball stage or 234 degrees on candy thermometer. Stir well every 5 minutes during cooking. Stir in chocolate bits and marshmallow cream until well blended. Add vanilla and nuts and mix. Pour into buttered 9 inch square dish for thick pieces or 7 1/2 x 12 inch for thinner pieces. Cool and cut.


MARSHMALLOW FUDGE
2 1/4 c. sugar
3/4 c. evaporated milk
1/4 c. margarine
1/4 tsp. salt
1 c. marshmallow cream (or 16 lg.
marshmallows)
6 oz. pkg. of semi-sweet chocolate
chips
1 tsp. vanilla
Chopped nuts (optional)

Mix together sugar, evaporated milk, margarine and salt. Then bring to a boil over medium heat, stirring constantly. Remove mixture from heat and add remaining ingredients. Pour into buttered pan and chill.


CHOCOLATE PECAN FUDGE
1 envelope unflavored gelatin
1/4 c. water
1 sq. unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. sweet & Low liquid
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans

Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.


PEANUT BUTTER FUDGE
2 c. sugar
1/2 c. milk
2 tbsp. peanut butter

Bring to a boil and boil for 5 minutes. Beat until stiff and place in small buttered pan.


NEVER FAIL PEANUT BUTTER FUDGE
2 c. sugar
1 c. milk
Pinch of salt
2 tbsp. butter
1 tsp. vanilla
3/4 c. crunchy peanut butter or
smooth peanut butter

Boil sugar, milk and salt for 10 minutes. Add butter. Continue boiling until mixture forms a soft ball in cold water. Remove from heat. Add vanilla and peanut butter. Beat until mixture starts to set. Pour quickly into buttered pan. Once it starts to set, it hardens fast.


DIVINITY
2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water (1 tbsp. if weather is
real humid)
2 egg whites
1 tsp. vanilla
2/3 c. cut-up nuts

Heat sugar, corn syrup and water in a 2-quart pan on low heat until sugar is dissolved, stirring constantly, then cook without stirring to 260 degrees on candy thermometer or until small amount dropped in very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff. Continue beating while slowly pouring hot syrup in egg whites. Add vanilla. Beat until mixture holds its shape and loses its shine. May be too stiff for electric mixer, so beat by hand. Fold in nuts. Drop on wax paper by spoonfuls. Yield: about 4 dozen.


STRAWBERRY DIVINITY
3 c. sugar
3/4 c. light corn syrup
3/4 c. water
2 egg whites, stiffly beaten
1 (3 oz.) pkg. strawberry Jell-O
1 c. chopped nuts (optional)
1/2 c. flaked coconut (optional)

Combine sugar, syrup and water. Bring to a boil, stirring constantly. Then cook without stirring to 260 degrees on candy thermometer. Combine beaten egg whites and Jell-O. Beat until mixture forms peaks. Pour hot syrup in a thin stream into egg whites, beating constantly. Beat until candy loses its gloss and holds its shape. Fold in nuts and coconut. Drop by spoonful onto wax paper.


DIVINITY PUFFS
2 egg whites, beaten until stiff
2 1/2 c. sugar
1/3 c. light corn syrup
1/3 c. water

Combine and cook until temperature 235 degrees. Pour 1/2 mixture over beaten egg whites, beating constantly while pouring. Cook remaining syrup to temperature 260 degrees. Pour over egg whites and continue beating add 3/4 cup nuts, chopped, 1/2 teaspoon vanilla, 1/2 teaspoon salt. Beat until stiff. Drop on waxed paper by teaspoonsful.


NEVER FAIL DIVINITY (Microwave)
4 c. sugar
1 c. light corn syrup
3/4 c. water
Dash of salt
3 egg whites
1 tsp. vanilla extract
1/2 c. chopped pecans (optional)

Combine sugar, corn syrup, water and salt in a 2-quart glass casserole. Microwave on HIGH for 19 minutes, stirring every 5 minutes or to 260 degrees on candy thermometer. Beat egg whites until very stiff. Pour hot syrup gradually over the egg whites, beating at high speed for about 12 minutes or until thick and candy begins to lose gloss. Fold in vanilla and nuts. Drop by spoonfuls onto waxed paper.


CRACKER BRITTLE
20 graham crackers
2 sticks margarine
1/2 c. sugar
1 tsp. vanilla
1 c. chopped pecans

Place crackers (single) on buttered cookie sheet close together. Boil sugar and butter together 2 minutes. Remove from heat. Add nuts and vanilla. Pour over crackers. Bake at 350 degrees for 10 minutes. Cool and break apart.


PEANUT BRITTLE
2 c. sugar
2 tbsp. butter
1 c. light corn syrup
2 tsp. vanilla
1/2 c. hot water
2 tsp. baking soda
1/2 tsp. salt
2 c. raw Spanish peanuts

Combine sugar, syrup, water in heavy pan. Boil to 230-240 degrees; add peanuts. Cook until amber colored and continue cooking slowly to 300 degrees, stirring occasionally. Remove from heat and add butter, salt, vanilla and baking soda, stirring well. Pour immediately onto buttered cookie sheet. Cool and pull out until very thin (if desired). Break into pieces.


NEVER FAIL MICROWAVE PEANUT BRITTLE (Microwave)
1 c. sugar
1/2 c. light corn syrup
1 c. raw peanuts
1/8 tsp. salt
1 tbsp. butter
1 tsp. vanilla
1 tsp. baking soda

Combine first 4 ingredients in 2-quart microwave mixing bowl. Microwave on HIGH for 8 minutes, stirring after 4 minutes. Add butter. Microwave on HIGH 2 minutes. Brittle should not get too brown. Stir in vanilla and soda until light and foamy. Spread on buttered baking sheet as thinly as possible. Cool. Break into pieces. Soak mixing bowl in warm sudsy water immediately for easier clean-up.


PEANUT BUTTER BON BONS
1 1/2 c. graham cracker crumbs
1 c. peanut butter
1 c. melted oleo or butter
1 lb. powdered sugar
12 oz. milk chocolate chips
1/2 bar paraffin

Form crumbs, peanut butter, oleo and sugar into balls and freeze. Melt chips and paraffin in double boiler. Dip balls into chocolate mixture.


BON BONS
1 1/2 lbs. powdered sugar
1 can sweetened condensed milk
1/2 stick oleo
2 c. nut meats, chopped
1 can angel flake coconut
3 tsp. vanilla


CHOCOLATE DIP
1/8 lb. (or a little more) paraffin
2 c. chocolate chips

Mix all candy ingredients together. Chill 3 hours. Roll in balls and set aside until a thin crust forms. Overnight on a cookie sheet is fine. Melt paraffin and chocolate in a double boiler. Keep dipping mixture very hot, as the chocolate sets fast. Use toothpicks to dip balls in chocolate.