Cinnamon Fudge

3 cups granulated sugar
¾ cup butter
2/3 cup evaporated milk
10 ounces cinnamon chips
7 ounces marshmallow creme
2 tsp vanilla extract

1 Line a 9x13-inch pan with foil; coat with cooking spray.

2 In a heavy bottom 3 quart sauce pan, combine sugar, butter and milk. Bring to a rolling boil over medium heat, stirring constantly.

3 Boil for 5 minutes, stirring all the time- if using a candy thermometer- let it get up to at least 234 degrees. Remove from heat and stir in the cinnamon chips until melted. Add marshmallow creme and vanilla; beat until blended.

4 Carefully pour mixture into the prepared dish. Let cool to room temperature; gently lift out of the pan and place on a cutting board. Cut into squares.

Yield: About 32 pieces
http://desertculinary.blogspot.com

CHOCOLATE FUDGE

White Chocolate Fudge
Posted by: Kim

Holidays are just around the corner and these little treats will satisfy anyone with a sweet tooth. They make great gifts too.

2 cups sugar
1 cup evaporated milk
1/2 cup butter
8 ounces white chocolate, chopped
1 cup tiny marshmallows
1 tsp vanilla
1/2 cup flaked coconut
1/2 cup chopped unblanched almonds, toasted
1. Line an 8x8x2 inch baking pan with foil. Extend foil over edges of pan. Butter the foil and set aside.

2. Butter sides of a heavy 3 -quart saucepan. Combine the sugar, evaporated milk, and butter in the saucepan. Cook and stir until mixture boils. Clip a candy thermometer to the side of the pan and cook until thermometer registers 234 F ( ~ 15 min). Stir frequently. Remove from heat.

3. Add chopped white chocolate, marshmellows, and vanilla; beat until melted. Quickly stir in coconut and chopped almonds. Pout into prepared pan. Score into squares while warm.

4. When fudge is firm, use foil to lift it out of the pan. Cut into squares. Store tightly covered.

Butterscotch Haystacks

Fun holiday goodies...fun to make and delicious, too!

1 can Chow Mein noodles
1 12-oz. pkg. butterscotch morsels
1 cup salted peanuts
Medium microwave safe bowl
Waxed paper Cookie sheet
Directions

In medium microwave dish, melt butterscotch chips. It is best to heat for 30 seconds, then stir, repeating this process until morsels are completely melted. Stir in peanuts. Gently fold in noodles until coated with butterscotch. Drop by spoonful onto waxed paper cookie sheet. Flash chill in freezer while you prepare the next cookie sheet. Hint: have a cup of water handy to dip "pushing" finger into between spoonfuls.

Chocolate Fudge

4 1/2 cups of sugar
1 large can of canned milk
3 packages (6 oz. each) chocolate chips
1/2 lb. of butter or margarine
2 heaping tablespoons marshmallow cream
2 cups of chopped nuts
2 teaspoons of vanilla
one pinch of salt
In a large pan mix 4 1/2 cups of sugar, 1 large can of canned milk. Bring to a full boil. Boil 6 1/2 minutes, stir to keep from scorching.

Quickly add to above mixture, 3 (6 ounce) packages chocolate chips, 1/2 pound butter or margarine (cut into pieces), 2 heaping tablespoons marshmallow cream.

Mix until all chocolate chips and butter is melted, and the marshmallow cream disappears. Add 2 cups chopped walnuts, 2 teaspoons vanilla and a pinch of salt.

Spread into a 9x13 or 10x14 buttered pan. (If you prefer a thicker piece of fudge use the 9x13 pan.) Cool in refrigerator. Allow to stand at room temperature after cooling for 15 to 20 minutes before cutting into bite size squares.

Nana's Tip: Some folks have reported that their fudge did not fully thicken. I think that today's chocolate chips are not of the same consistency as chips made in 1943 -- when the recipe was created. Try adding an extra six ounces of chips, that should solve the problem. My Motto: More chocolate is always better!

RECIPE FROM: Nana's Kitchen

Rocky Road Candy

2 tablespoons butter
2 packages (6 oz.) chocolate chips
1 can Eagle Brand milk (or equivalent condensed milk)
2 cups chopped nuts
1 package (10 oz.) miniature marshmallows
In a very large bowl or eight quart pan, mix nuts and marshmallows, set aside. In a separate pan melt chocolate chips, butter and milk over low heat. Pour over nuts and marshmallow mixture. Mix thoroughly.

Line a 9x13 pan with waxed paper. Place Rocky Road mixture into pan and press evenly. Allow to cool, cut into bite size pieces.

From the kitchen of Margaret (Perry) Rupnow
NAN'S KITCHEN

Divinity Candy- Cont'd from Shiloh United Meth.Cookbook

2 2/3 cups sugar
2/3 cups light corn syrup
½ cup water
2 egg whites, stiffly beaten
1 tsp. vanilla
2/3 cups chopped nuts.

Mix sugar, corn syrup and water in sauce pan.
Stir over low heat until sugar is dissolved.
Cook without stirring to 260º F. (Hard boil stage)
Remove from heat and pour, while beating constantly
in a fine stream into the beaten egg whites.
Add vanilla and continue beating until mixture becomes
lightly dull and holds it's shape. Fold in nuts. Drop
quickly from tip of buttered spoon in individual peaks
or spread into buttered pan and cut into squares.
Makes 48 pieces.

Recipe by: TOM WILLEY

Recipes from Ms Whit: Microwave Peanut Brittle

Recipes from Ms Whit: Microwave Peanut Brittle
1 1/2 cup raw shelled peanuts (skins off)
1 cup sugar
1/2 cup white corn syrup
1/9 tsp salt
1 tsp butter
1 tsp. vanilla
1 tsp. baking soda

In a 1 1/2 quart casserole stir together peanuts, sugar, syrup and
salt. Cook for 8 minutes on High in microwave oven, stirring well
after 4 minutes. Stir in butter and vanilla. Microwave for 2 minutes
longer on High. Add baking soda and quickly stir until light and foamy.
Immediately pour onto lightly greased baking sheet. Spread out very
thin. When cool break into small pieces. Store in airtight container.
Makes 1 pound.