1 (12-ounce) can evaporated milk
1/2 cup butter
2 tablespoons light corn syrup
2 cups granulated sugar
2 cups brown sugar, packed
1 teaspoon vanilla extract
2 cups chopped pecans
Line a 13 x 9 x 2-inch pan with lightly buttered waxed paper or aluminum foil. Set aside. In a large, heavy saucepan combine milk, butter, corn syrup, granulated sugar and brown sugar and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly, and cook to the soft ball stage (238*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Remove from heat. Let cool to room temperature, without stirring. Add vanilla and beat with a heavy wooden spoon until it starts to thicken; add the pecans and continue to beat until candy loses some of its gloss. Spread evenly in the prepared pan. When firm, invert pan; peel off waxed paper and cut into small pieces. Store in
an airtight container at room temperature. Makes about 1 1/4 pounds candy.
~Easy Fudge Recipe~
4 tablespoon cocoa
1 (16 ounce) box confectioners' sugar
4 tablespoons peanut butter
1/2 pound (2 sticks) butter or margarine
Mix the cocoa and sugar together well until they are of a single consistency.
In a double boiler melt the butter and peanut butter together. Pour the melted mixture into the bowl with the sugar/cocoa mixture. Mix well (but not with a mixer, but rather with your hands or a wooden spoon).Grease a 9-inch square pan. Place the fudge mixture into the pan and pat down until evenly distributed. Cut the fudge as desired (this is important to do before you go to the next step because it is not easy to cut after this point). Refrigerate the fudge until it is hard.
Before serving, bring fudge to room temperature.
~Black Walnut Fudge~
3 cups granulated sugar
2/3 cup evaporated milk
3/4 cup margarine
1/2 teaspoon black walnut extract
1 1/2 cups Marshmallow Creme
1/2 cup walnuts
12 ounces chocolate chips
Heat sugar, evaporated milk and margarine to boil and cook over medium heat to 238 degrees F.Beat in chocolate chips, Marshmallow Cr?me, walnuts and black walnut extract. Pour into a greased 13 x 9-inch dish