Wednesday, December 9, 2009

Homemade BIG HUNK

1 larger bottle Planters Dry Roasted Peanuts (lightly salted)
3 smaller jars Kraft Marshmallow Cream
2 1/4 cups light corn syrup
2 1/4 cups sugar
1 1/2 tsp vanilla
6 Tbsp butter, melted
1/4 tsp salt

Butter a large cookie sheet. Scatter peanuts equally on cookie sheet. Place marshmallow cream in a LARGE bowl, set aside. In a large saucepan, combine corn syrup and sugar. Place over high heat. Stir constantly with a wooden spoon until mixture comes to a boil. Clip on candy thermometer. Cook to 280 degrees F, or to soft crack stage. Remove from heat and let stand 2 minutes undisturbed. Without scraping, pour entire batch into marshmallow cream and stir with a wooden spoon until smooth. Add butter, vanilla, and salt and stir with wooden spoon until butter in incorporated.

Pour into prepared pan and spread evenly across peanuts. Allow to stand at room temperature until firm, about 3 hours. Cut and wrap in wax paper.

Monday, December 7, 2009

Good and Easy Fudge

  • 2 cups (12 oz) chocolate chips
  • 1 1/4 cup (4 oz) sweetened condensed milk
  • 1 cup nuts, chopped (optional)
  • 1 tsp vanilla
1. Combine milk and choc. chips in heavy sauce pan.
2. Warm over lowest possible heat, stirring until smooth
3. Remove from heat, stir in nut and vanilla
4. Spread evenly in foil lined 8" or 9" square pan.
5. Chill for 2 hours or until firm
6. Lift from pan
7. Remove from foil, cut into squares.
8. Store in fridge
This is the only candy I have ever been successful at making. I can't remember where I got the recipe but I think it came off the back of a can of sweetened condensed milk, I've had it since I was 16 so it is tried and true!