The Big Book of Homemade Candy Recipes by Max Diamond - HTML preview

Carnation Famous Fudge

"This famous fudge will make you a star. Don't skip the nuts with their crunchy touch." Original recipe yield: 49 pieces

INGREDIENTS:

1 1/2 cups granulated sugar

2/3 cup Evaporated Milk

2 tablespoons butter or margarine

1/4 teaspoon salt

2 cups miniature marshmallows

1 1/2 cups Semi-Sweet Chocolate Morsels

1/2 cup chopped pecans

1 teaspoon vanilla extract

DIRECTIONS:

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan; refrigerate for 2 hours or until firm. Lift from pan; re move foil. Cut into pieces.

Chocolate Snow Swirl Fudge

"Melted marshmallows add a decorative swirl to chocolate fudge." Original recipe yield: 2 pounds.

INGREDIENTS:

3 cups semi-sweet chocolate chips

1 (14 ounce) can Sweetened Condensed Milk (NOT evaporated milk)

4 tablespoons butter or margarine, divided

1 1/2 teaspoons vanilla extract

Dash salt

1 cup chopped nuts

2 cups miniature marshmallows

DIRECTIONS:

Melt chips with Sweetened Condensed Milk, 2 Tbsp, butter, vanilla and salt. Remove from heat; stir in nuts. Spread evenly into wax paper-lined 8- or 9-inch square pan.

In medium saucepan, over low heat, melt marshmallows with remaining 2 Tbsp butter. Spread on top of fudge. With table knife or metal spatula, swirl through top of fudge.

Chill at least 2 hours or until firm. Turn fudge onto cutting board; peel off wax paper and cut into square