Find Recipes Instantly! (Type the Recipe name or any Ingredient) Brown Sugar Fudge (Penuche) 1 Cup White Sugar; Granulated 1/2 Cup Heavy (Whipping) Cream 2 Ounce Unsweetened Chocolate; 2 Sqs 1-1/2 Teaspoon Vanilla 1 Cup Light Brown Sugar; Firm Pack 3 Tablespoon Molasses; * 4 Tablespoon Butter; 1/2 stick 1/2 Cup Chopped Nuts; Optional. * This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115.5 degrees C.). Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F.(43.5 degrees C.)). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by hand, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. BLACK FOREST FUDGE 6 oz bittersweet (not unsweetened) chocolate, chopped 1/2 cup marshmallow creme 1 oz unsweetened chocolate, chopped 1 tsp vanilla 1 1/4 cups sugar 1/2 cup sweetened condensed milk 1/2 cup cherry preserves 1/3 cup whipping cream 1/3 cup water 1/4 cup unsalted butter 2/3 cup dried tart cherries 1/4 cup semisweet chocolate chips Line a 9x5x3-inch loaf pan with foil. Place first 4 ingredients in medium metal bowl. Mix sugar, condensed milk, cherry preserves, whipping cream, 1/3 cup water and butter in heavy medium saucepan. Stir over medium-low heat until butter melts and sugar dissolves, occasionally brushing down sides of pan with wet pastry brush to dissolve sugar crystals. Add dried cherries. Attach candy thermometer to side of pan. Increase heat to medium-high. Boil until thermometer registers 230°F, stirring constantly but slowly, about 17 min. Immediately pour hot syrup over chocolate mixture in bowl (do not scrape pan). Using wooden spoon, stir vigorously until chocolate melts and fudge thickens slightly but still remains glossy, about 3 min. Transfer fudge to prepared pan; smooth top. Sprinkle with chocolate chips. Chill until firm, about 3 hours. Lift fudge from pan using foil as aid. Fold down foil. Trim edges of fudge. Cut fudge into 24 pieces. (Can be made 2 weeks ahead. Keep refrigerated.) Optional: Add black walnuts (about 1/2 cup broken). CHOCOLATE BUTTERCREAM FUDGE 4 1/2 cup Sugar 12 oz. Evaporated Milk 12 oz. Milk chocolate chips 12 oz. Semi sweet Chocolate Chips 3 sticks Butter (1 1/2 cups, margarine won't substitute) 3 tbs Vanilla 2 cup Chopped pecans... (or other nuts, optional) Butter sides of large heavy pan. Boil milk and sugar, stirring constantly, until reaches soft ball on candy thermometer (about 234-236 °F). Remove pan from heat and add all chips, butter and vanilla. BEAT WITH WOODEN SPOON AT LEAST FIVE MINUTES..(VERY important). Pour into buttered pan or pans. Store in fridge. (Be sure not to confuse Evaporated Milk for Sweetened Condensed Milk.) Caterpillar Cake 10 Hostess Sno Balls 2 google eyes or gum drops 2 pipe cleaners in any color 5 pipe cleaners in another color peanut butter Place Sno Balls in the shape of an "S" on a tray or a rectangular piece of cardboard. Cut the 5 pipe cleaners in half to make 10 legs. Stick two pipe cleaners into every second Sno Ball. Twist the two remaining pipe cleaners into spirals for the antennae, and insert these on top of the head of the caterpillar. Press eyes onto the head. Use a little peanut butter as adhesive. Cut a medium-sized wedge out of the front of the head for the caterpillar's mouth. Makes 10 servings. Chocolate Chip Cookie Dough Fudge 1/3 cup butter, melted 1/3 cup packed brown sugar 3/4 cup all-purpose flour 1/2 teaspoon salt, divided 1 1/3 cups mini semisweet chocolate chips, divided 1 pound powdered sugar 8 ounces cream cheese, softened 1 teaspoon vanilla Line 8- or 9- inch square pan with foil, leaving 1-inch overhang on sides Lightly butter foil. Combine butter and brown sugar in small bowl. Stir in flour and 1/4 teaspoon salt. Stir in 1/3 cup chips. Form dough into a ball. Place on plastic wrap; flatten into a disc. Wrap disc in plastic wrap; freeze 10 minutes or until firm.Unwrap dough; cut into 1/2-inch pieces; refrigerate. Place powdered sugar, cream cheese, vanilla and remaining 1/4 teaspoon salt in large bowl. Beat with electric mixer at low speed until combined. Scrape down side of bowl; beat at medium speed until smooth. Melt remaining 1 cup chips in heavy small saucepan over very low heat, stirring constantly. Add melted chocolate to cream cheese mixture; beat just until blended. Stir in chilled cookie dough pieces. Spread evenly in prepared pan. Refrigerate until firm. Remove from pan by lifting fudge and foil using foil handles. Cut into squares. Store in airtight container in refrigerator. Makes 3 to 4 dozen pieces. Eggnog Fudge 2 3 ounce packages cream cheese ½ cup dry instant eggnog 4-3/4 cups sifted powdered sugar ½ cup chopped walnuts Stir cream cheese to soften. Add eggnog and ¼ teaspoon salt. Blend in sugar. Add nuts. Press into 8x8x2 inch pan lined with clear plastic wrap. Chill until firm. Turn out. Cut into 1-1/2x1 inch pieces, wrap in clear plastic wrap. Secure with stickers. Refrigerate up to 2 weeks. Make 32 pieces. Irish Cream Fudge What You Need: Large bowl 2 packages ( each package should be 12 ounces each) of milk chocolate chips 1 (12 ounces) package semisweet chocolate chips 2 jars of marshmallow cream, 7 ounces EACH 2 teaspoons of vanilla extract 2/3 cups of Irish Cream 2 cups of chopped nuts - optional 4 1/2 cups of granulated sugar 1 12 ounce can of evaporated milk 1/2 pound of butter What You Do: In a very large bowl, combine the 2 packages of milk chocolate chips, the one package of semisweet chocolate chips, both jars of marshmallow cream, 2 teaspoons of vanilla extract, the Irish Cream, and nuts if you are adding them. Set this mixture aside. Line a 10-x-15-inch pan with foil and spread lightly with butter or margarine. In a medium sized saucepan, combine 4 1/2 cups of granulated sugar, 1 can of evaporated milk, and 1/2 pound of butter. Bring to a gentle boil over medium heat and cook slowly, stirring constantly for about 10 minutes. Pour the milk mixture into the very large bowl holding the chocolate chip mixture. Stir slowly by hand to combine. It is very important to do this by hand and NOT use any kind of mixer. Pour the fudge into the prepared pan and chill until set. Peanut Butter Fudge 2 cups sugar 1/2 cup milk 3/4 cup peanut butter 1 tsp. vanilla Put sugar and milk in pan and bring to a boil. Boil two and a half minutes. Remove from heat and add peanut butter and vanilla. Stir just until mixed well. Pour into greased pan. Cool and cut. Berry Christmas Mocha Fudge 1/4 lb. butter 12 oz. can of evaporated milk 3 1/2 Cups of sugar 1 heaping tablespoon of INSTANT COFFEE 10 oz. Hershey's Raspberry chocolate chips 2 oz. bittersweet chocolate 7 oz. Marshmallow cream 1 tsp. vanilla In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees. Remove from heat and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow crème and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squared when cooled. TOASTED COCONUT TOFFEE COOKIES 1 cup sugar 1 cup brown sugar, packed firmly 1 cup butter, softened 3 eggs 1 teaspoon almond extract 1 teaspoon vanilla extract 3 cups all-purpose flour 1 teaspoon baking soda 1¾ cups coconut, toasted 1 10-ounce package English toffee bits Heat oven to 350 degrees. Combine sugar, brown sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, about 1-2 minutes. Add eggs, almond and vanilla extracts. Continue beating until mixed well, about 1-2 minutes. Add flour and baking soda. Reduce speed to low and beat until mixed well, about 1-2 minutes. Stir in coconut and toffee bits by hand. Drop dough by rounded tablespoons onto ungreased cookie sheet 2 inches apart. Bake in preheated oven 8-11 minutes or until edges are golden brown. Let stand 1 minute, then remove from cookie sheets. Cool completely. Makes about 5 dozen. Note: To toast coconut, place on ungreased cookie sheet. Bake in preheated 350-degree oven, stirring occasionally, until light brown, about 8-10 minutes, being careful not to overly brown. Remove from baking sheet. Cool completely.