FUDGE AND CANDY RECIPES
Bugs
Comments or Information: fun, kids.
12 ounces semi-sweet chocolate chips12 ounces butterscotch chips
8 ounces salted peanuts
24 ounces chow mein noodles
Line several cookie sheets with waxed or parchment paper. Melt the chocolate and butterscotch chips over very low heat, stirring constantly until smooth. In a large bowl, mix the chocolate mixture, peanuts, and chow mein noodles. Drop the mixture onto the prepared cookie sheets by the teaspoonful and let sit until firm. Store in plastic containers, wrap individually, or place in large candy/nut cups for serving.
Chocolate Spiders
Comments or Information: fun, kids.
12 oz Twizzlers, chocolate flavor4 oz milk chocolate candy melts
Cut twizzlers into 1 1/2" pieces. Slice each piece in half lengthwise. On waxed paper place 4 legs (pieces) on each side and then drop 1 tsp melted candy in middle for body. Use a toothpick to smooth to uniform circle and connect all candy pieces. Cool completely before removing from waxed paper.
Dark Cherry Chocolate Fudge
Comments or Information: .
2 (12 ounce) packages dark chocolate chips2 (14 ounce) cans sweetened condensed milk
2 teaspoons pure vanilla extract
1 1/2 cups dried cherries
1/2 cup chopped pecans (optional)
Spray a 13 x 9 inch glass baking dish with non-stick butter flavored baking spray and set aside. In a non-stick skillet, melt chocolate chips and condensed milk over low heat until just smooth. Stir in vanilla, cherries and nuts and pour into glass baking dish. Chill until firm, slice and eat.
Fudge
Comments or Information: .
1/4 cup unsalted butter1 cup heavy cream
2 1/4 cups sugar
1/4 pound miniature marshmallows, about 2 1/2 cups
1 ounce bittersweet or unsweetened chocolate, chopped
6 ounces semisweet chocolate chips
6 ounces sweet milk chocolate
1 tablespoon vanilla
2 cups finely chopped pecans
Butter a 9x9 pan or heat-proof dish. In a large, heavy saucepan, stir the butter, cream, and sugar over medium-high heat until the mixture comes to a boil. Lower the heat, cover, and simmer for 5 minutes (without stirring). Stir in the marshmallows and all of the chocolates until melted and smooth. Remove from the heat and stir in the vanilla and pecans. Pour into the pan, let the candy cool on a rack for 30 minutes, then refrigerate for about 2 hours or until firm. Cut into 36 squares.
German Chocolate Fudge
Comments or Information: .
6 ounces semisweet chocolate chips (1 cup)4 ounces sweet cooking chocolate, cut into small pieces
7 ounces marshmallow crème
2 cups sugar
1 5 ounce can evaporated milk
1 tablespoon butter
dash of salt
1 cup flaked or shredded coconut
1 cup coarsely chopped pecans
In a large bowl, combine chocolate chips, sweet chocolate pieces, and marshmallow crème. Set aside. In a heavy 3 quart saucepan, combine sugar, evaporated milk, butter and salt. Heat to boiling over med-high heat, stirring often. Cook, stirring constantly for 5 minutes. Remove from heat and pour over chocolate mixture in bowl. Stir vigorously until chocolate is melted and well mixed. Quickly stir in coconut and pecans. Turn into a buttered 8x8 square baking pan and spread evenly. Cool, then refrigerate until well chilled and firm. Cut into squares.
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