Never Fail Fudge


5 cups sugar
1 stick butter or margarine
1 large can of cream

1 bag of chocolate chips
7 oz. marshmallow cream

1 cup of pecans or walnuts if desired

Mix sugar, cream and butter in cooker. Boil 7 minutes after it comes to a full boil. Remove from heat, pour in marshmallow creme and chocolate chips. Beat as still as possible, add nuts, if desired. Pour in plate. Cut when cool. Makes 5 pounds of candy.


Peanut Butter Fudge 2



No-Stick Cooking Spray

3 cups sugar

1/2 cup butter

2/3 cup PET® Evaporated Milk

1 2/3 cups Jif® Creamy Peanut Butter

1 (7 oz.) jar marshmallow creme

1 teaspoon vanilla extract



LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray.

COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.





4 quarts popped popcorn

1 cup Spanish peanuts

4 tbsp butter

1 cup brown sugar

½ cup light corn syrup

2 tbsp molasses

¼ tsp salt


Preheat oven to 250 degrees

Combine popped popcorn and peanuts in a metal bowl or on a cookie sheet and place in preheated oven.  Combine all remaining ingredients in a saucepan.  Stirring over medium heat, bring the mixture to a boil.

Using a cooking thermometer, bring the mixture to the hard-ball stage (260-275 degrees).  This will take 20-25 minutes.

Remove the popcorn and peanuts from the oven and, working very quickly, pour the caramel mixture in a fine stream over them.  Then place them back into the oven for 15 minutes.

Mix well every five minutes, so that all of the popcorn is coated.  Remove from oven and pour popcorn out onto wax paper and allow to cool.  Break up the chunks.

Cool and store in a covered container to preserve freshness.  Enjoy!

Chocolate Caramels

Chocolate Caramels



4cups heavy cream, divided

2 1/2cups light corn syrup

4 1/2cups granulated sugar

1teaspoon salt, plus more for sprinkling as desired

10ounces high quality bittersweet chocolate (30 to 40%)

8ounces high quality very dark chocolate (70 to 80%)

8ounces (2 sticks) unsalted butter, cut into cubes

2teaspoons vanilla extract


Line a 12 x 16-inch baking pan with a Silpat or parchment paper and spray generously with nonstick spray. Place the pan in a spot that is easily accessible, but where it will not be moved (the caramel will wrinkle if you move it before it has cooled completely).

In a large pot, combine 2 cups of the cream with the corn syrup, sugar, and salt (be sure to use a large pot — cream has a tendency to boil over!). Clip a candy thermometer to the side of the pot (an infrared laser thermometer is pretty great, too), and bring it to a boil — stirring occasionally — over medium heat. Wash down the sides of the pot as needed with a pastry brush dipped into tepid water.

Cook, stirring constantly, until the temperature reads 220° F on the thermometer. Continue stirring, and add the chocolate and butter (you may need to adjust the temperature to keep it at a rolling boil). Once the mixture has returned to a boil, gradually add the remaining 2 cups cream.

Continue to boil, stirring constantly, until the temperature reads 240 to 245° F on the thermometer. Stir in the vanilla.

Pour the caramel into the prepared pan (garnish with a sprinkling of additional salt, if using) and let sit — undisturbed and uncovered — for at least 12 hours and up to 24 hours.

When the caramel has cooled completely, spray a cutting board and knife with nonstick spray. Unmold the caramels onto the cutting board, and peel away the Silpat or parchment paper. Cut into rectangles or squares. Wrap in wax paper or parchment and store in a cool, dry place.

Candy Bar Fudge

Candy Bar Fudge



1 tsp butter

1 cup semisweet chocolate chips

1 cup butterscotch chips

1 can (16 ounces) chocolate fudge frosting

2 snickers candy bars (2.07 ounces each) cut into ¼ inch chunks, divided


Line a 9-in. square pan with foil and grease the foil with butter; set aside.

In a large microwave-safe bowl, melt the chocolate and butterscotch chips; stir until smooth. Stir in frosting and half of the candy bar pieces. Spread into prepared pan. Sprinkle with remaining candy bar pieces. Refrigerate for 1 hour or until set.

Cut fudge into squares

Store in an airtight container in the refrigerator.

Turtle Candy

Turtle Candy


1 pound pecan halves, toasted 

1 can (14 ounces) sweetened condensed milk

3/4 cup light corn syrup

1/2 cup sugar

1/3 cup packed brown sugar

1/4 cup butter, cubed

1-1/2 teaspoons vanilla extract

1 pound milk chocolate candy coating, chopped


On waxed paper-lined baking sheets, arrange pecans in small clusters of four to five pecans each. 

 For caramel, in a small saucepan, combine the milk, corn syrup and sugars. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Remove from the heat. Stir in butter and vanilla. Working quickly, spoon caramel onto pecan clusters. Let stand until set. 

 In a microwave, melt candy coating; stir until smooth. Spoon over caramel. Chill for 10 minutes or until set. Store in an airtight container. Yield: 4 dozen.

Homemade Marshmallow Fluff

Marshmallow Fluff Homemade


3 egg whites

2 cups light corn syrup

1/2 teaspoon salt

2 – 3 cups powdered sugar, to taste

1 – 1 1/2 Tablespoons vanilla extract, to taste, or other flavoring


In a large mixer, combine egg whites, corn syrup, and salt.

Beat on high speed for at least 10 minutes until the mixture gets large and fluffy.

Add 2 cups of powdered sugar and beat on low until just blended. Taste the mixture and decide how much powdered sugar, if any, to add.

Add vanilla extract or other flavoring to taste.

Store in an airtight container in the refrigerator.




2 (8 ounce) cans Almond Paste

2 Large Egg Whites

2 to 4 tbsp Amaretto Almond Extract

4 to 6 cups Powdered Sugar

1 to 2 tbsp Cornstarch

2 (8 ounce) bars Hershey’s Special Dark Chocolate

5 squares Unsweetened Chocolate

Edible Decorations


In a large bowl, cut almond paste into chunks, add egg whites, 2 tablespoons amaretto, and 4 teaspoons almond extract.  Mix well.  Gradually add 4 cups powdered sugar (small amount at a time) to stiffen.  Add almond extract, amaretto, sugar and cornstarch until dough is stiff and tastes the way you like it.  Chill overnight, and then roll into balls.  Melt chocolates together over double boiler (or melt in microwave).  Dip balls in chocolate, place decoration on top and chill in refrigerator.


Caramel Pretzel Turtles


14 ounce bag soft caramels (about 48)

10 ounce bag pretzel nuggets

12 ounces dark chocolate, finely chopped

2 cups toasted almonds, finely chopped


Line a baking sheet with parchment paper, set aside.

Unwrap the caramels.  One at a time, place a caramel between two sheets of parchment paper (not the paper from the baking sheet), then, use a rolling pin to roll it into an oval about 1/8 inch thick.

Wrap the flattened caramel around a pretzel nugget, pinching the ends to seal.  Set aside on another sheet of parchment paper.  Repeat with remaining caramels and pretzel nuggets.

In a double boiler over simmering water or in the microwave, melt half the chocolate, stirring occasionally, until smooth.  If using a double boiler, remove the pan from the heat.  Add the remaining chocolate and stir until smooth.

Place the almonds in a shallow bowl.  One at a time, use a fork to dip each pretzel nugget in the chocolate to coat, tapping off any excess, and then dip it in the almonds to coat.  Set on the prepared baking sheet and repeat with remaining pretzels.

Let stand until set, about 3 hours, before packaging.