Candy

Instructions

Line a 9 inch square pan with foil; grease foil with 1 1/2 tablespoons butter.

In a large microwave safe bowl, melt chocolate chips and remaining butter, stirring after 1 minute and every 30 seconds thereafter. Stir in milk and vanilla. Spread into prepared pan. Refrigerate until firm.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1 inch squares. Store in an airtight container in the refrigerator.

**Note: Variation on my favorite fudge recipe. On the "sounds good" list but untried.

Instructions

Combine ingredients and cook over low heat, stirring constantly until mixture reaches the soft ball stage. Pour over popcorn.

**Note: This caramel sauce stays soft.

Instructions

Cook until soft ball stage, add vanilla, beat until firm.

Instructions

Melt syrup, sugar and butter in a heavy pan. Bring to a boil stirring constantly with a wooden spoon. Add 1/4 of the milk at 4 intervals, stirring constantly. Cook to soft ball stage. Add vanilla and stir. Pour into buttered dish.

Instructions

Line a 13x9 inch pan with foil, coat with cooking spray.

In a heavy Dutch oven, combine sugar, milk and butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 5 minutes. Remove from heat.

Stir in chocolate chips, marshmallows and chopped chocolate until melted. Fold in walnutes and vanilla. Immediately spread into prepared pan. Drizzle white baking chocolate; cool completely.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 96 squares. Store between layers of waxed paper in airtight containers.

**Note: Variation on my favorite fudge recipe. On the "sounds good" list but untried.

Instructions

In a sauce pan combine sugar and syrup, bring just to boil. Stir in peanut butter. Mix in rice cereal and press into a buttered 9x13 pan. Melt chocolate and butterscotch chips together over hot water (not boiling). Spread over cereal mixture evenly. Chill in refrigerator for about 15 minutes. Cut into bars. Makes 4 dozen 2x1 inch bars.

Instructions

Place butter and chocolate chips in a mixing bowl. Bring sugar and canned milk mixture to a boil and boil for 10 minutes, stirring constantly. Pour boiled mixture into mixing bowl. Cream ingredients together for about 3 minutes until mixture is incorporated and creamy. Add nuts, if desired. Pour into a 9x13 inch pan and let cool.

**Notes: Any types of chips can be used. The recipe calls for milk chocolate I but have used white chocolate, semi sweet and butterscotch chips as well. This fudge freezes well.

Instructions

Bring slowly to a full rolling boil stirring constantly. Cook until mixture reaches the consistency you desire, typically soft ball stage. Take off stove and add vanilla.

**Note: Eat when warm. Topping sets up as it cools.

Instructions

Preheat oven to 375 degrees. Generously grease a jelly-roll pan. Layer bottom of pan with crackers.

Melt brown sugar and butter in saucepan. Bring to a boil, boil 3 minutes. Pour over crackers and spread immediately. Bake 5 minutes.

Remove from oven, pour chocolate chips over sugar and butter mixture. As soon as the chocolate melts, spread chocolate to evenly coat top of candy. Top with nuts. Refrigerate until firm.

Before cutting, let candy return to room temperature. Cut or break into squares. Makes about 50.