Category: Recipes

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Milk Chocolate Fudge

Dec 22, 2008 003

Warning…If you are a dark chocolate lover, or even a semi-sweet fiend, then I must tell you…keep moving on. This is not the recipe for you. However–if you love milk chocolate, soft, smooth delicate fudge…you have arrived. Clap if you’d like.

Now you may think to yourself, “Heyyy…this recipe looks a lot like Fantasy Fudge.” And you would be a little bit right. But you would also be a whole lot wrong. Many of the ingredients are the same, but a couple of things are different…vitally different. And for the milk chocolate lovers out there it makes all the difference. You must trust me on this…

Note: Don’t substitute any of the ingredients for something…not as good, unless of course, you want something…not as good.

In that case, any fudge recipe will do.

Milk Chocolate Fudge

Ingredients

3 cups sugar

3/4 cup butter (NOT margarine)

2/3 cup evaporated milk

13 oz. Symphony bar milk chocolate

7 oz Kraft Marshmallow creme

1 Tbsp vanilla

Combine sugar and milk in a 2-1/2 quart non-stick saucepan. Add butter and heat to a rolling boil. Reduce heat to medium and continue boiling for exactly 5 minutes.

While the mixture is boiling, combine marshmallow cream and vanilla in a mixing bowl. Mix on low for 30 seconds.

Remove sugar mixture from heat and add broken chocolate pieces one or two at a time–stirring until completely melted. Add to marshmallow and mix on medium for 2 minutes scraping the side and bottom as needed.

Pour into lightly buttered 9 x 13 pan. Keep tightly covered with foil.

Milk Chocolate Fudge
 
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Ingredients
  • 3 cups sugar
  • ¾ cup butter (NOT margarine)
  • ⅔ cup evaporated milk
  • 13 oz. Symphony bar milk chocolate
  • 7 oz Kraft Marshmallow creme
  • 1 Tbsp vanilla
Instructions
  1. Combine sugar and milk in a 2-1/2 quart non-stick saucepan.
  2. Add butter and heat to a rolling boil.
  3. Reduce heat to medium and continue boiling for exactly 5 minutes.
  4. While the mixture is boiling, combine marshmallow cream and vanilla in a mixing bowl.
  5. Mix on low for 30 seconds.
  6. Remove sugar mixture from heat and add broken chocolate pieces one or two at a time--stirring until completely melted.
  7. Add to marshmallow and mix on medium for 2 minutes scraping the side and bottom as needed.
  8. Pour into lightly buttered 9 x 13 pan.
  9. Keep tightly covered with foil.

If fudge starts to get dry around the edges in a few days–gather it into a large ziploc bag. It will moisten back up. It is also nice to store in the refrigerator. Tastes like a whole new treat when it’s cold.

 

 

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Honey Cake or Lebkuchen

For everyone looking for “Grampa’s” gingerbread house recipe–this is as close as we’ve been able to come and it works beautifully. The minced fruit and candied peel aren’t in here–but it was nasty anyway. So, your honey cake will probably NOT last until the Millennium…sorry. But dad also added things like powdered ammonia to some of his stuff and who even KNOWS what that was about? I can just hear him laughing his head off at us right now.

“Now, dear…it’s not gingerbread—it’s HONEYCAKE!”

I miss you, daddy. And all the secrets you took with you.  😀

Lebkuchen–Honey Cake

Ingredients:

3 cups sifted flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp ground allspice
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1 cup corn syrup
1/3 cup sugar
1 egg
2 tablespoons lemon juice
2 tsp grated lemon rind (optional)
1/2 cup confectioners’ sugar
1 tablespoon water

Stir together first 6 ingredients. In 1-quart saucepan, bring corn syrup and sugar to a boil. Cool.

In a large bowl stir together corn syrup mixture, egg, and lemon juice. Gradually stir in flour mixture until well blended. Cover; chill 1 hour or until easy to handle.

Roll out dough 1/4 at a time to 1/4″ thickness onto a well greased cookie sheet.  Bake in 400°F oven 6-10 minutes or until lightly browned. Remove from cookie sheet immediately and place on rack. Cut into cookies or house pieces while it’s still warm.

If cutting into cookies, mix confectioners’ sugar and water. While still warm, brush with glaze.  Cool.

May be stored in tightly covered container for a dang long time.

Makes about 4 dozen.

Lebkuchen
 
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Ingredients
  • 3 cups sifted flour
  • 1 tsp ground cinnamon
  • ½ tsp baking soda
  • ½ tsp ground allspice
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • 1 cup corn syrup
  • ⅓ cup sugar
  • 1 egg
  • 2 tablespoons lemon juice
  • 2 tsp grated lemon rind (optional)
  • ½ cup confectioners' sugar
  • 1 tablespoon water
Instructions
  1. Stir together first 6 ingredients.
  2. In 1-quart saucepan, bring corn syrup and sugar to a boil. Cool.
  3. In a large bowl stir together corn syrup mixture, egg, and lemon juice.
  4. Gradually stir in flour mixture until well blended.
  5. Cover; chill 1 hour or until easy to handle.
  6. Roll out dough ¼ at a time to ¼" thickness onto a well greased cookie sheet.
  7. Bake in 400°F oven 6-10 minutes or until lightly browned.
  8. Remove from cookie sheet immediately and place on rack.
  9. Cut into cookies or house pieces while it's still warm.
  10. If cutting into cookies, mix confectioners' sugar and water.
  11. While still warm, brush with glaze. Cool.
  12. May be stored in tightly covered container for a dang long time.

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Chex Candy

Whips up quick–and makes a ton…

December 13, 2009 024

Chex Candy

Ingredients:

1-1/2 cups corn syrup

1-1/2 cups sugar

1 cup butter

1-1/2 tsp vanilla

1 box Chex cereal–Rice or Corn or both (1lb. 7 oz)

Cook first three ingredients together to full boil. Boil 2 minutes. Remove from heat and add vanilla. Pour over Chex and mix to coat all pieces. Spread on wax paper to cool.

I’ve heard of people adding dry roasted peanuts, or M&M’s, but we like it in it’s plain, unadulterated form. Call us purists.

December 13, 2009 028

Serves a million and makes them very happy.


Chex Candy
 
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Ingredients
  • 1-1/2 cups corn syrup
  • 1-1/2 cups sugar
  • 1 cup butter
  • 1-1/2 tsp vanilla
  • 1 box Chex cereal (1lb. 7 oz)
Instructions
  1. Cook first three ingredients together to full boil.
  2. Boil 2 minutes.
  3. Remove from heat and add vanilla.
  4. Pour over Chex and mix to coat all pieces.
  5. Spread on wax paper to cool.

 

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Mock Turtles

Go ahead–spend all day making elaborate neighbor treats this Christmas. Yeah, yeah…knock yourself out. Or…

…you could spend just a few minutes–less than ten, in fact and give these tasty treats a whirl. You won’t be sorry.

Mock Turtles

Ingredients:

Rolos (caramel chocolate candy)

Pretzels (grid shaped work best)

Pecan halves

Directions:

Heat oven to about 250 degrees.  Set pretzels on cookie sheet.

Place 1 Rolo candy on each pretzel.

Set in oven only until the chocolate is soft–about 2 minutes. Remove from heat. Press 1 pecan half onto each Rolo. Remove from warm pan to cool.

Now, promptly give them all away to your neighbors or you’ll be sorry…or full of pretzels…and pecans…and chocolate…and caramel… There will be no end.

You will love them…

5.0 from 1 reviews
Mock Turtles
 
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Ingredients
  • Rolos (caramel chocolate candy)
  • Pretzels (grid shaped work best)
  • Pecan halves
Instructions
  1. Heat oven to about 250 degrees.
  2. Set pretzels on cookie sheet.
  3. Place 1 Rolo candy on each pretzel.
  4. Set in oven only until the chocolate is soft--about 2 minutes.
  5. Remove from heat.
  6. Press 1 pecan half onto each Rolo.
  7. Remove from warm pan to cool.

 

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Egg-less Nog

Get this–

You can make your own luscious egg nog without coming anywhere near drinking a raw egg (sorry Rocky). The difference between Vanilla pudding and French Vanilla pudding is that–one has eggs already in the mix–the other doesn’t. Simply perfect.

Ingredients:

8-9 cups milk
1 3 oz package of French Vanilla Instant pudding
1/2 cup sugar
2 tsp vanilla
1/2 tsp of nutmeg

In a large bowl, mix the pudding with 2 cups of the milk. When pudding is set, add in the rest of the ingredients. Mix very well. Chill.

Drink it up.


Egg-less Nog
 
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Ingredients
  • 8-9 cups milk
  • 1 3 oz package of French Vanilla Instant pudding
  • ½ cup sugar
  • 2 tsp vanilla
  • ½ tsp of nutmeg
Instructions
  1. In a large bowl, mix the pudding with 2 cups of the milk.
  2. When pudding is set, add in the rest of the ingredients.
  3. Mix very well.
  4. Chill.