"Fantasy Fudge" is probably the worlds most popular fudge recipe. The folklore (there are very few reliable historical references for fudge) goes something like this. A candy company named "See's Candy" made a fortune selling a wonderfully rich and fluffy fudge. It contained a "secret" ingredient known only by those who made it. The secret ingredient turned out to be marshmallows. The "Million Dollar Fudge" recipe circulated much like the Neiman Marcus Cookie Recipe does today. The Marshmallow Fluff company had a very similar recipe on the back of each jar of Fluff. When Kraft Foods introduced Marshmallow Creme (not "cream," spelled wrong intentionally) it included an easy "Fantasy Fudge" recipe which was a cleaned up version of the Million Dollar Fudge Recipe and called for Kraft Marshmallow Creme.

Fudge Making was now brought to the literate Masses... with a catch. The "Fantasy Fudge" recipe didn't set (firm up) well due to ambiguous directions. Sure it would set in the climate controlled kitchens of Kraft but didn't always set in the humid real-life kitchens in which we cook. The Fantasy Fudge had to sit in the refrigerator. So the Homemakers (and novice Fudge makers) of America were made to feel inferior. Many abandoned the making of fudge altogether instead preferring to beg their Grandmothers and Aunts every holiday season for another batch.

I must confess that I too used to plead with my Grandmother to send fudge each year. And each year my Grandmother would come through with the goods. Until the early 1980's. when she switched recipes to "No-Fail Fudge." Looks like fudge... smells like fudge... tastes like semi-sweet chocolate chips. The flavor and texture of No-Fail Fudge is all wrong. When I asked, "why the change," she told me that she was tired of making fudge and having to throw every other batch out. I didn't realize that she too suffered from Fudge Failure but she was making batch after batch until one set. Clearly ...something had to be done.

In the Late 1980's I started making Fantasy Fudge to fill in the gap. Sometimes it would set sometimes it wouldn't. Heaven forbid you should substitute Milk Chocolate for Semi-Sweet! It would NEVER set. A few years back I started to consider the Fudge Failure problem seriously. I made batch after batch. Failure after failure. And with each batch I learned a little more about fudge. What works and what's non- sense. The end result was dozens of fudge recipes which worked regardless of atmospheric humidity (important) or flavor of chips (mildly important). Since my recipe was a free variation of Fantasy Fudge I named it skaarup's "Fantasia Fudge."

FANTASIA:

Function: noun (Italian from Latin phantasia )

Date: 1724

defn 1 : a free usually instrumental composition not in strict form

defn 2a : a work {as a poem or play) in which the author's fancy roves unrestricted

2b : something possessing grotesque, bizarre, or unreal qualities

As more and more people asked for my recipes I applied some shortcuts {and there ARE NO shortcuts in fudge making) and simplified the Fantasia Fudge recipe into my Lunatic Fudge recipes. I named them Lunatic Fudges because you'd have to been wildly foolish to make fudge that seemingly violated all the rules of Fudge making.

Function: adjective (Middle English "lunatik " from Latin "Iuna"; from the belief that lunacy fluctuated with the phases of the moon

Date: 14th century

defn 1 : affected with lunacy : insane defn 2 : wildly foolish

These are recipes which I have refined to set every time. I recommend that you print out these recipes and take them to the store. Have all your ingredients already separated, chopped, and ready to go before you turn on a stove burner. Once you start making fudge there's no stopping until it's all done. All Skaarup's Recipes are original, tested, and copyright @ 1997 T. P. Skaarup. If quoted in any other media (electronic, print, audio, video, etc.) the original copyright notice must be included. These recipes may not be sold for -any- purposes whatsoever. Otherwise, enjoy!

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

This is a medium chocolate fudge with creamy texture. It serves as the backbone to dozens of other fudges. Experiment yourself. Follow the rules I've laid down on this web site and you'll do fine.

1/2 c. Butter

2 1/2 c. Sugar (extra-fine granuled preferred)

5 oz. Evaporated Milk (one small can)

12 oz. Semi-Sweet Chocolate Chips (Hershey's or Nestle's)

6-7 oz. Marshmallow Creme/Fluff (1 Jar)

(may substitute 2 cups mini-marshmallows)

1 c. Walnuts (chopped) -or- 4 oz. bag [optional item]

1 tsp. Vanilla Extract

Directions:

Use a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3-quart saucepan ( or Pyrex bowl) and set aside. Chop walnuts and set aside (optional). Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolates, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolates are melted. Add walnuts if desired. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

1/2 c. Butter

2 1/2 c. Sugar (extra-fine granuled preferred)

5 oz. Evaporated Milk (one small can)

12 oz. White Chips (Nestle, Hershey, Guittard, etc.)

6-7 oz. Marshmallow Creme/fluff (1 Jar)

(may substitute 2 cups mini-marshmallows)

1 c. Almonds (chopped) -or- 4 oz. bag [optional item]

1 tsp. Vanilla Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, vanilla, almonds (optional) and marshmallow cream into a 3-quart saucepan (or Pyrex bowl) and set aside. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for [8] full minutes - or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, vanilla, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

(C) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

1/4 c. Butter (half stick)

2 1/2 c. Sugar

1/3 c. Evaporated Milk (half a small can)

1/3 c. Cranberry Juice Concentrate*

11-12 oz. White Chips (1 package)

6-7 oz. Marshmallow Creme/fluff (1 Jar)

(may substitute 2 cups mini-marshmallows)

1 c. Craisins [optional]

1/2 tsp Orange Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside. Place white chips, orange extract, craisins (optional) and marshmallow cream into a 3- quart saucepan (or pyrex bowl) and set aside. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Reduce flame to minimum setting which maintains the boil. Continue to boil for [8] full minutes. At [4] minutes into the boil add the cranberry juice concentrate and STOP THE TIMER. The cool cranberry juice will probably stop the boil. Bring the solution back to a boil and re-start the TIMER for another [4] minutes. You want to boil for a total of [8] minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235° F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over white chips, orange extract, and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chips are melted. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

*NOTE: Cranberry Juice Concentrate can be found in the fruit juice isle, and it comes in a 12 oz can that looks like a soda can and is reconstituted by adding water. If you can't find it, you can use frozen cranberry juice mix --let it thaw and use 1/3 cup. Use the rest of the concentrate to make cranberry juice to drink with the fudge.

*NOTE: Adding the cranberry juice in the middle of the 8 minute boil is an easier way to adjust the boil time without getting complicated. Boil for 4 minutes, add the cranberry juice... and the boil usually stops from 1 to 4 minutes. ..then once boiling again start the clock ticking again.

These variations are the ACTUAL recipes used to produce our world famous fudges. Why give out these secrets? So you can make them at home. The "Mrs. Fields" or "Neiman Marcus" cookie recipes, now infamous on the Internet, only served to INCREASE the amount of home made cookies. If these recipes increase the amount of home made fudge in the world the better of the world will be. So enjoy life. ..and share with others. And if you get tired of making your own fudge, you can always buy some of ours.

FAVORITE CHOCOLATE VARIATIONS

FLAVOR VARIATIONS BY USING DIFFERENT KINDS OF CHIPS AND CHOCOLATES

THESE USE SOMETHING OTHER THAN FLAVORED CHIPS FOR THE MAJOR FLAVOR

THE ADDICTION OF WILD AND CRAZY "HELPERS" (ADDITIVES TO THE FUDGE) OR UNUSUAL FLAVORS CAN MAKE A GOOD FUDGE EVEN GOODER.

LAYERS AND TEXTURES ARE USED TO MAKE VISUALLY APPEALING FUDGES AND APPLY TO ANY OF THE FUDGES LISTED ABOVE

Master this recipe (and it's variations) and you're sure to be invited to any Holiday party you want as long as you promise to bring Fudge! Another example of how Fudge brings the world a little bit closer .

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

A favorite with the kids! Made the same as Skaarup's Fantasia Fudge but with three small difference: (1) Omit the unsweetened chocolate, (2) add 1.5-2 cups of miniature marshmallows, and (3) a different way of mixing of the Helpers just before casting.

1/2 c. Butter

2 1/2 c. Sugar (extra-fine granules)

5 oz. Evaporated Milk (one small can)

12 oz. Semi-Sweet Chocolate Chips (Hershey's or Nestle)

2 c. Miniature Marshmallows (about half a bag)

7 oz. Marshmallow Cream (1 Jar Kraft Marshmallow Creme)

(may substitute 2 c. mini-marshmallows)

1 c. Walnuts (chopped)

1 tsp. Vanilla Extract

Directions :

Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3- quart saucepan and set aside. Chop walnuts and set aside. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 7 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until dissolved (but no more than 30 seconds).

Pour hot mixture over chocolate chips, vanilla and marshmallow cream without scraping the sides of the hot saucepan. Mix until the chocolate is melted. Add walnuts and mix again. Immediately before casting add the mini-marshmallows, fold in 2-3 times (edges of marshmallows will start to melt), then cast into prepared pan. Not all of the mini-marshmallows will be covered with the fudge mix. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan, remove foil, cut into squares.

Any Variation (see above) can be used to create Rocky Road Fudge. White Rocky Road?!? Experiment.

If you're concerned about your mini-marshmallows might melt too fast (they won't) then you can put the marshmallows covered in the refrigerator. Take out of the refrigerator immediately before mixing. You can also cover any exposed marshmallows with your wooden spoon following casting.

All the marshmallow creme and mini-marshmallows make this recipe very sensitive to too much sugar. Be sure to limit your sugar to a maximum of 2.5 cups.

Some prefer a smoother texture marshmallow instead of the mini- marshmallows. If you want a marbled, creamy variation, make as usual but instead of 2 cups of mini-marshmallows, mix in 7 OZ. of marshmallow cream immediately before casting. Fold over 3-5 times then cast. Will need to be cut when cool then refrigerated so that the marshmallow cream won't run (runs at room temperature).

(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved.

This recipe takes into account most of what was presented on my Fudge Failure page and uses a combination of walnuts, raisins, and apricots as helpers. I started chopping the walnuts at the beginning of half-time and was eating cooled (and set!) fudge by the final Green Bay Packer win over New England in Super Bowl XXXI!

This is a milky-chocolate fudge with creamy texture and a fruity-nutty mix of flavors. It requires about 30 minutes to make, uses a candy thermometer (although not required), one 9"x9" glass pan, the two saucepans. I like the apricot taste... some of my friends, especially those from traditional Midwestern upbringing have told me that this fudge was 'excellent' but they didn't understand the apricots. Understand apricots? Fudge making is a science. Ah, but Fudge consumption is pure mindless enjoyment.

1/2 c. Butter (unsalted if you have it)

2 1/2 c. Sugar (extra-fine granules)

5 oz. Evaporated Milk (one small can)

6 oz. Hershey's semi-sweet chocolate chips

6 oz. Hershey's milk chocolate chips

7 oz. Marshmallow Creme

1 c. Walnuts (coarsely chopped)

3/4 c. Raisins

3/4 c. Dried Apricots (diced)

1 tsp. Vanilla Extract

Directions :

Line a 9" x 9" pan with aluminum foil and set aside. Place chocolate chips, vanilla, and marshmallow cream into a 3- quart saucepan and set aside. Place walnuts, raisins, and apricots into a bowl and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High), stirring constantly with a wooden spoon. Continue to boil for 8 full minutes -or- if using a candy thermometer continue boiling until the boiling temperature reaches 235°F but do not exceed 9 minutes rolling boiling total. Remove from heat and add butter. Stir until butter dissolved (but no more than 30 seconds).

Pour hot mixture over chips, vanilla, and marshmallow without scraping the sides of the hot saucepan. Mix until chips melted. Add walnuts, raisins, and apricots. Mix thoroughly and cast into prepared pan. Cool at room temperature. Chill in refrigerator 1 hours prior to cutting. Remove from pan, remove foil, cut into squares.

Prepare the wooden spoon and cooking saucepan with a butter flavor non-stick vegetable spray such as Pam or Crisco. Spraying the sides of the saucepan helps prevent sugar crystallization.

Adding the butter to the sugar mixture after a rolling boil helps keep the sugar from early crystallization.

Adding the butter to the milk-sugar mixture only impedes the milk's ability to dissolve the sugar. Each stick of butter converts to 1/2 cup. Cut the stick up into slabs before adding to the hot sugar slurry.

Don't scrape the sides of the sugar saucepan after transferring the hot sugar slurry .This may promote crystallization of the sugar by seeding it.

Substitutions: May use 12 oz. of Semi-Sweet Chocolate for the 50/50 mix of Milk and Semi-Sweet chips. Walnuts, Raisins, and Apricots are used here. You may substitute any other Optional Helpers you desire as long as the total volume does not exceed 2.5 cups (unpacked).

Cut fudge with a new plastic knife. McDonalds, Wendy's, and Burger King plastic ware do well. You could use a metal knife washed clean rubbed with butter on a paper towel. Plastic is better .

1 c. Walnuts, coarsely chopped

3/4 c. Almonds, halved or sliced

3/4 c. Pecans, coarsely chopped

3/4 c. Pistachios, coarsely chopped

3/4 c. Cashews, coarsely chopped

3/4 c. Macadamias, halved (expensive!)

2 c. Mini-Marshmallows, added just before casting

1 c. Raisins

3/4 c. Dried Cherries (can use maraschino cherries chopped and dried overnight, goes nicely in white fudge with walnuts)

1/2 c. Orange Zest

3/4 c. Dried Pineapple (very sugary!)

3/4 c. Dried Apricot, chopped fine (goes nicely with raisins and nuts)

1 c. Dried Orange

1 c. Dried Dates (will soften fudge, best in brown sugar or white fudge)

1 c. Candied Fruits (available during the holidays)

1 c. Chunky Peanut Butter (reduce butter by 1/2, add with flavor base)

4-5 Butter Fingers, coarsely chopped

2 c. Rice Krispies

1 1/2 c. Trail Mix (avoid coconut varieties)

1 c. Dried Mango

1 c. M&M Minis (add just before casting, save 1/4 of the M&M’s to sprinkle on top of cast fudge, especially festive in white fudge)

11 oz. Nestle Crunch Pieces (only for chocolate fudge)

6-8 oz. Heath Crunchies

Helpers can be used in combinations or solo. However, the total volume of optional helpers should not exceed 2 1/2 to 3 cups. Remember, helpers will expand the volume of your fudge, so you should fill a glass 13”x9” pan easily.

If you have difficulty finding Dried Fruit, look under the Candied Fruit instead. Many dried and candied fruits are available in “bulk foods” isle of your grocery store.

Any of the above variations can be turned into a "Royal" or "Elegant" variation by the addition of Imitation Butter Flavor or Orange Extract.

ROYALS

Add 1 to 1 112 tsp. of imitation Butter Flavor. The additional butter flavor creates a fuller, more rich flavor . Definitely noticeable.

ELEGANTS

Add 1/2 tsp. of Orange Extract. The orange flavor adds a smooth taste. Most women pick up on the taste

immediately, most men don't. Both seem to really like it.

Imitation Butter Flavor is sold next to the Vanilla Extract and adds a very buttery flavor without having to add an excessive amount of butter. It costs about $0.35 per batch and worth every penny.

Once you add the Butter Flavor, you have to add "Royal" before the name. For example, Vanilla Fudge becomes "Royal Vanilla Fudge." Rocky Road becomes “Royal Rocky Road." The addition of Orange extract requires the prefix "Elegant." For example, "Elegant Vanilla Fudge" or “Elegant Rocky Road."

1/4 cup Butter or Margarine (1/2 stick, chilled)

2 1/2 cup Sugar

2/3 cup Evaporated Milk (or Small 5 oz can)

10-12 oz Semi-Sweet Chocolate Chips -or-

Milk Chocolate Chips -or-

Chocolate Mint Chips -or-

White Chips -or-

Peanut Butter Chips -or-

Butterscotch Chips (1 package)

6-7 oz Marshmallow Creme or Marshmallow Fluff

(may substitute 2 cups of mini-marshmallows)

1 cup Walnuts or Pecans (chopped)

1 tsp Vanilla Extract

Directions:

Line a 9" x 9" pan with aluminum foil and set aside.

Place flavor chips, vanilla, and nuts into a 3-quart saucepan or Pyrex glass dish and set aside. Set butter aside to warm. Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High) while stirring constantly with a wooden spoon. Add marshmallow creme. Bring back to a boil for [5] full minutes by the clock (start once the boil resumes). Use the lowest flame possible to keep the rolling boil.

The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.

Remove from heat and add the butter. Mix until butter is melted then pour hot mixture over chips, vanilla, and nuts without scraping the sides of the hot saucepan. Mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

*NOTE: If you want Peanut Butter Fudge but don't want/have peanut butter flavored chips, use 1 cup of real peanut butter (Skippy or Jif and reduce the butter to 1/8 cup (1/4 stick).

((c) 1997 T. Skaarup. Original recipe. May be copied without modification. All rights reserved.)

1/2 c. hot tap water

1/2 c. light corn syrup

2 1/2 c. sugar

2 egg whites

1 tsp. vanilla extract

1 c. finely chopped pecans, walnuts, or hazelnuts

Combine hot water, corn syrup, and sugar in a medium saucepan. Heat to boiling, cover, and boil 2 or 3 minutes. Remove cover and clip on candy thermometer. Boil to hard ball stage (264 degrees).

Meanwhile in a large mixing bowl, beat the egg whites until they form and hold peaks. Pour the syrup slowly in a thin, steady stream over the egg whites, continuing to beat all the while. Mixture will be stiff. Remember, do not scrape the saucepan as this will cause sugar crystals to form! Add vanilla and nuts. beat until satiny and holds stiff, glossy peaks. Drop by heaping teaspoonfuls onto waxed paper or a buttered cookie sheet. Cool and store in a tightly covered container. This recipe will NOT harden in humid weather! Must be made on a dry day!

6 c. Crispix cereal

1/2 c. creamy peanut butter

1/2 c. margarine or butter

12 oz. semi-sweet chocolate chips

2 c. powdered sugar

1 large brown paper grocery bag

Put powdered sugar in paper bag and set aside.

Melt peanut butter, margarine and chocolate chips in microwave or on stovetop. In a large mixing bowl, pour melted mixture over cereal and stir to coat. Once coated with chocolate, put in paper bag and shake until well coated.

Refrigerate one hour.

4 oz. pecan halves (about 72)

24 caramel candies

1 t. shortening

6 oz. semi-sweet chocolate chips

Heat oven to 300 degrees. Cover cookie sheet with aluminum foil, shiny side up. Spray with cooking spray. Place 3 pecan halves in a “Y” shape on the foil. Place one caramel candy in the center of each “Y”. Bake just until the caramel is melted, about 9 to 10 minutes.

Heat shortening and chocolate chips over low heat, just until chocolate is melted. Spread over candies and refrigerate 30 minutes.

Ingredients:

3 tablespoons margarine or butter

1 package. (10 oz., about 40) regular marshmallows

or 4 cups miniature. marshmallows

1 teaspoon green food coloring

6 cups KELLOGG’S RICE KRISPIES cereal

Directions :

1. In large saucepan, melt margarine over low heat. Add marshmallows and stir until completely melted.

Remove from heat. Stir in food coloring.

2. Add KELLOGG'S RICE KRISPIE cereal. Sir until well coated.

3. Using 1/4 cup dry measure coated with cooking spray , evenly portion warm cereal mixture. Using buttered fingers, quickly shape into individual wreaths. Dot with cinnamon candies. Use prepared frosting to hold candies in place.

MICROWAVE:

In large microwave-safe mixing bowl, melt margarine and marshmallows at HIGH 2 minutes. Stir to combine. Microwave at HIGH 1 minute longer. Stir until smooth, then add food coloring. Follow steps 2 and 3 above.

TO MAKE ONE LARGE WREATH:

Press warm cereal mixture in 51/2-cup ring mold coated with cooking spray or shape in ring on serving plate. Remove from mold and dot with red candies. Slice to serve. Green food paste gives the best color for wreaths.

DEFINITION: BRITTLE

A crunchy hard candy with nuts in it often spread into sheets and broken into smaller fragments. (See Hard Candy for more on what constitutes a hard candy.)

DISCUSSION

Brittle, however, is Much more than this simple description. Peanut Brittle must be buttery and... well... brittle. This is where Brittles differ from Hard Candy- Hard candy doesn't necessarily have a buttery flavor but typically doesn't fragment like brittle

Consider the first recipe below~ Peanut Brittle. This is a hard candy which produces a clear & transparent sheet of candy -like a lollipop. If not for the butter added at the very end it would be crystal clear without the butter flavor. But there’s more... the candy sheet it produces fragments like hard candy and produces sharp corners and doesn't "crunch". for this reason I don't use the first recipe in my house.

"Old Fashioned" Peanut Brittle differs from simple Peanut Brittle by the addition of Baking Soda. The soda creates a foam (calcium carbonate in sugar solution creates carbon dioxide but bles) which is stirred in and sets as the candy hardens. These trapped bubbles not only make the candy opaque but creates a texture which fragments nicely and has the classic "crunch."

"Sponge Candy" is basically Old fashioned Peanut Brittle lacking the nuts-

"Microwave" Peanut Brittles are more convenient but there is no guarantee that the proper sugar syrup stage (hard crack) is reached. Microwave ovens differ in the wattage (I wouldn’t use any microwave with less than 900W for these recipes) so cooking times vary. The mixture gets incredibly hot and manipulation of the hot bowl should be taken with extreme care. For these reasons I prefer the slight inconvenience of stovetop and candy thermometer to ensure a consistent, successful product.

2 c. salted peanuts (skinned)

3 T. butter (in 1 T. pieces)

2 c. sugar

1 c. light corn syrup

1 c. water

Spread peanuts in single layer in 9”x13” cake pan or cookie sheet. Coat wooden spoon and the inside of saucepan with Pam or Crisco spray.

Add sugar, corn syrup and water into saucepan and bring to boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another 3 minutes. Remove cover and use a pastry brush dipped in cool water to wash down the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 293 to 295 degrees (hard crack stage).

Remove from heat and add butter, stirring until dissolved. The syrup may become a golden color. Pour over peanuts, spread evenly with spoon, let cool to room temp. Blot with paper towel and fragment into pieces. Store in airtight container. Makes 2 lbs.

2 c. salted peanuts (skinned)

1/4 c. butter (1/2 stick)

2 c. sugar

1 c. light corn syrup

2 T. baking soda

1/4 c. water

1 T. vanilla extract

Coat wooden spoon and the inside of saucepan with Pam or Crisco spray.

Add sugar, corn syrup, vanilla, and water into saucepan and bring to boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another 3 minutes. Remove cover and use a pastry brush dipped in cool water to wash down the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 280 degrees (soft crack stage). Remove from heat and add butter, stirring until melted, then return to stovetop. The syrup may become a golden color.

Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 293 to 295 degrees (hard crack stage). Remove from heat, stir in half the baking soda (careful as the mixture will foam and get HUGE!). When mixed add the second half of the baking soda. Add the peanuts to hot mixture and stir. Pour onto prepared cookie sheet and cool.

When cool enough to handle, lift brittle and begin to pull it making it thin as possible. Return to sheet and let cool to room temp. Break into pieces.

Instead of 2 c. peanuts, try these:

2 c. Walnuts

2 c. Almonds

2 c. Macadamia Nuts

2 c. Pecans

2 c. Cashews

2 c. Pine Nuts

One or two drops of food coloring can be added to the batch to add festive coloring. Be warned! Nobody eats blue peanut brittle!

Store in an air-tight container between layers of waxed paper.

"Hot Brittle" can be created by adding 1/2 tsp. Oil of Cinnamon and a few drops of red food coloring.

Vanilla starts to lose it flavor when cooked over 200 degrees. Artificial Vanilla maintains it's flavor at higher temperatures so substituting artificial vanilla might be justified in this circumstance.

Rubber and Plastic spatulas will melt at these temperatures. Even "High Temperature" spatulas start to melt over 250 degrees. So I wouldn't use a spatula for this recipe.

Dark Corn Syrup can be used for light Corn Syrup but you'll end up with a dark brittle with a flavor more similar to toffee.

Baking Soda is essential for a brittle texture which fragments nicely. Adding to the sugar syrup causes foaming so use caution that it doesn't overflow the saucepan.

Substituting Baking Powder for Baking Soda probably won't work. Baking powder contains other ingredients besides calcium carbonate.

Covering one side of the Peanut Brittle with a dark milk chocolate before fragmenting adds a unique look and flavor. See “dipping" for chocolate coating recipes.

Dusting the peanut brittle with a little powdered sugar before storing helps to prevent the pieces sticking together.

1 1/2 c. peanuts

1 c. sugar

1/2 c. light corn syrup

1 t. baking soda

1 T butter

1 t. vanilla

1/8 t. salt

Place peanuts in microwave bowl and cook for 3 minutes. Mix in sugar, syrup and salt. Cook 7 to 8 minutes. Mixture should be bubbling. Stir in butter and cook 3 to 4 minutes. Add vanilla and baking soda (be careful as vanilla may splatter), stirring quickly until mixture is foamy. Immediately pour in greased baking dish and spread thin. Let cool, break and store in airtight container. Makes 1 lb.

2 c. salted peanuts (skinned)

1 c. butter (2 sticks)

2 c. sugar

1/2 c. dark molasses

1/4 c. water

2 T cider vinegar

Spread peanuts in single layer in 9”x13” cake pan or cookie sheet. Coat wooden spoon and the inside of saucepan with Pam or Crisco spray.

Add sugar, molasses, vinegar, and water into saucepan and bring to boil over medium heat. Stir only enough to dissolve the sugar. Cover and let boil another 3 minutes. Remove cover and use a pastry brush dipped in cool water to wash down the sides of the saucepan. Continue to boil stirring only enough to keep the mixture from scorching until the boiling point reaches 280 degrees (soft crack stage). The syrup may become a dark brown color.

Remove from heat and add butter. Stir until dissolved. Pour over peanuts, spread evenly with spoon, let cool to room temp. Blot with paper towel and fragment into pieces. Store in airtight container. Makes 2 lbs.

1 c. sugar

1 c. dark corn syrup

1 T vinegar

1 T baking soda

Combine sugar, corn syrup, and vinegar in heavy saucepan. Cook over medium heat, stirring until sugar dissolves. Continue to cook without stirring until 300 degrees or until a little dropped in cold water becomes very brittle. Remove form heat, stir in soda. Pour into buttered 9x9x2 inch pan. Do not spread as it will spread itself. Break into pieces.

12 oz jar creamy peanut butter (Jif or Skippy)

2 1/2 c. Rice Crispies

2/3 c. Softened Butter or Margarine

1 t. Vanilla

16 oz Confectioner's sugar

6 oz Package Semi-sweet chocolate Chips

6 oz Package Milk chocolate chips

3 tbs Melted paraffin

Mix together peanut butter, butter, vanilla, and powdered sugar. Squish between your fingers until smooth. Mix in the rice crispies. Make into 1 inch balls. Chill.

Melt chocolates and paraffin over low flame or double boiler (or microwave).

Insert toothpick into the chilled ball, dip all but the very top of balls into melted warm mixture. Drop onto wax paper to harden. Chill.

NOTE: Store between sheets of waxed paper. Can be frozen if wrapped in air-tight plastic.

NOTE: You can substitute 1 package (12 oz) of Candy Chocolate (e.g. Almond Bark, Log Cabin, Wilton's, etc. ) for the chocolate chip.

The Buckeye -Description, Uses and Legend

Botanical Name: The botanical name for the Buckeye is Aesculus which was taken by the Swedish botanist, Carl von Linne from" Aesculapius." the name of the mythological Greek god of medicine. The Ohio variety was named Aesculus glabra. by the German botanist Willdenow in 1809.

Common Name: The common name "Buckeye" was derived from the Native Americans who noticed that the glossy, chestnut-brown seeds with the lighter circular "eye" looked very similar to the eye of a buck (male) deer.

Description of the Ohio Buckeye Seed Nut: The seed nut is glossy and chestnut-brown in color. It is velvety smooth to the touch with a lighter circular "eye." It is contained in a spiny, two-inch hull and is set in five palmate compound, five inch long, deciduous leaflets. The leaffonnation has been described as "praying hands" by poet Albrecht Duerer. The seeds and bark are slightly poisonous and bitter tasting. The properties can be eliminated by nesting and leaching.

Uses by Native Americans and Early Settlers: The Native Americans roasted, peeled and mashed the buckeye nut, which they called "Hetuck," into a nutritional meal. The early settlers found the buckeye wood to be lightweight (28 pounds per cubic foot as compared to 75 pounds per cubic foot for oak), to be readily split, and to be easily carved or whittled. Due to these qualities, the buckeye wood was used by settlers to make utensils. Thin planed strips of the wood were woven into a variety of hats and baskets. The buckeye wood has been found ideal in artificial limbs production due to its lightness and non-splitting characteristics.

Medicinal Properties: Early travelers and explorers carried the rare and curious buckeye to the east with them and reported the Aesculus glabra's highly prized medicinal properties and talismanic attribute of wisdom. The extracts from the inner bark of the nut has been used in cerebra-spinal treatments. Some believe that the buckeye relieves rheumatism pain and provides good fortune when carried in the pockets of their garments or worn as an amulet around the neck. Instantly dubbed "buckeye" in frontier speech, the mysterious nut was used as a general cure-all for generations.

Political Campaign Symbols: As a result of a political remark made by an opposition newspaper, a long cabin decorated with raccoon skins and a string of buckeyes became the symbol of General William Henry Harrison's Presidential campaign.

The following became his campaign song:

"Oh where, tell me where was your buckeye cabin made? Twas built among the merry boys who wield the plough and spade, Where the log cabins stand, in the bonnie buckeye shade.

Oh what, tell me what is to be your cabin's fate? We'll wheel it to the capital and place it there elate, for a token and a sign of the bonnie Buckeye state."

As a result, citizens of Ohio became known as “Buckeyes.” The buckeye tree was officially adopted as the state tree on October 2, 1953.

3 lbs Powdered Sugar

2 lbs Peanut Butter, Chunky

3 tbsp Vanilla

1 lb Butter

24 oz Semisweet Chocolate Chips (or 1 package each of semi-sweet and milk chocolate chips)

1/2 Bar Paraffin

PART ONE

Combine ingredients as in making pie crust -then knead until sugar is completely absorbed. (Best to use hands to accomplish this.) Now form into small balls, place on cookie sheet and refrigerate before dipping.

PART TWO

Melt chocolate and paraffin in top of double boiler. Stir thoroughly -be sure the water stays hot while dipping and stir occasionally.

Cover a cookie sheet with waxed paper -insert toothpick in center of the chilled peanut butter ball and dip into melted chocolate until it resembles a buckeye. Remove from chocolate and let drip off. Place on waxed paper. When sheet is covered, place in refrigerator. The chocolate becomes shiny as it cools. After the buckeyes are cool, rub finger over toothpick hole to make a smooth surface.

HINTS:

LARGE bowl is needed for mixing Part 1. Really large. Experiment with the size of the bolls -remember the chocolate adds to size so keep this in mind.

Better to halve the Part 2 -and do in two operations unless you have two double boilers and friendly helping hands to make the job move right along .

The buckeyes, when cooled and set up, may be boxed -use wax paper between layers. Refrigerated will keep for long periods if they last so long.

Jif chunk style peanut butter is best.

EASIER RECIPE

1 1/2 c. peanut butter

1/2 c. butter

1 tsp vanilla

1 lb confectioner's sugar

1 c. semisweet chocolate chips

2 tbsp solid vegetable shortening (e.g. Crisco)

Line a cookie sheet with wax paper. Mix peanut butter, vanilla, sugar and butter with hands to form a smooth dough. Shape into 1 " balls. Refrigerate. Melt chocolate and shortening together. When smooth pour into a small bowl. Dip 3/4 of ball in chocolate. Return to refrigerator .

2 cups NESTLE(R) QUIK Chocolate Powder

1/2 cup peanut butter

1/2 cup milk

1/4 cup butter

3 cups instant rolled oats

1 tsp vanilla

1/3 cup M&M's or peanuts

In large heavy saucepan, combine Quik, peanut butter, milk and butter. Heat and stir over medium heat until mixture is smooth and comes to a boil. Boil and stir constantly for 2 minutes. Remove from heat. Stir in instant rolled oats and vanilla. Pat into a foil-lined, 6-inch square pan. Scatter M&Ms/peanuts

on top and press in. Chill until firm. Cut into twelve lx2-inch bars.

Per bar approx: 348 Calories, 79 Protein, 129 Fat, 539 Carbohydrate

3 cups quick-cooking oats

1/2 cup finely chopped dried pears

1/2 cup finely chopped dried cranberries

3/4 cup butter or margarine

1 cup packed brown sugar

3/4 tsp salt

1/2 tsp grated lemon rind

1 1/2 T. corn syrup

1 1/2 t. vanilla

In large bowl, combine oats and dried fruit; set aside.

In large heavy saucepan, melt butter over low heat. Stir in sugar, salt, lemon rind, corn syrup and vanilla; bring to a boil over medium heat, stirring frequently. Remove from heat and stir in oat mixture. Turn into 13x9-inch baking pan; press mixture to form an even layer.

Bake at 350 f for 20 minutes. Cut into bars while still warm. Makes about 21 bars.

2 cups Nestles White Chips (or White Chocolate) lloz

2 cups Semi-Sweet Chocolate Chips 12 oz

1 1/2 c. Peanut Butter (Chunky style preferred)

MICROWAVE METHOD: Combine white chips and peanut butter in a microwave safe glass bowl and heat on high at 1 minute intervals until melted. Mix until thoroughly creamy. Remove from the microwave and start melting the chocolate chips by heating at 1 minute intervals while spreading the first mixture onto a cake pan or cookie sheet lined with waxed paper .

Draw a buttered knife through the layers to create a swirled effect. Let cool until firm. Cut into squares.

DOUBLE-BOILER METHOD: Combine white chips and peanut butter in top of a double boiler/ bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15xlOxl-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into l-l/2xl-inch pieces. Store in refrigerator.

2 c. Powdered Sugar

3/4 c. Butter

3 med. Eggs

12 oz. Milk Chocolate Chips (2 cups or 1 package)

12 oz. Semisweet Chocolate Chips (2 cups or 1 package)

2 t. Vanilla

2 t. Peppermint Extract

Melt chocolate chips in double-boiler. Beat together sugar, butter, and eggs until fluffy. Add vanilla and peppermint along with chocolate. Mix well. Pour into small fluted candy papers. Let cool. Will freeze well. (Can also pour into buttered 8" x 8" cake pan and cut into squares. )

1 c. Cream

2 c. Sugar

4 T. Grated unsweetened chocolate

1 T. Butter

1/2 c. Blanched and roasted almonds

2 T. Marshmallow cream

1 t. Vanilla

1/2 c. Chopped pecans

24 Marshmallows

Combine chocolate and sugar. Add cream and butter. Boil to soft ball stage (234 -238 f). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them. Let cool, cut in squares with a sharp knife.

14 oz Hershey's Chocolate Bar (2-7 oz bars)

11 oz Peanut butter chips (1 package)

7 oz Potato chips (crushed, regular, try Pringles)

1 c Chopped Peanuts

Melt chocolate and peanut butter chips in a microwave or on stovetop. Mix in peanuts and potato chips. Spoon or pour into small paper baking cups. Store in the refrigerator. Makes 75.

NOTE: This sweet treat is excellent for Christmas or large buffets anytime you want to serve a special dessert nibble.

4 1/2 c. Mini-Marshmallows

3 1/2 c. Rice Chex

3 1/2 c. Corn Chex

1/2 cup Peanut Butter

1/4 cup Butter

1/2 cup M&M's (plain)

Grease a 13" x 9" x 2" baking pan; set aside.

In large bowl, combine 4 cups marshmallows, peanut butter, and butter . Microwave on high 2 minutes or until melted; stir until smooth. Add, in the following order: remaining marshmallows, Rice Chex, M&M's and Corn Chex. Stir to coat all pieces evenly. Using back of a buttered spoon, or buttered hands, spread cereal mixture evenly into prepared pan. Refrigerate 1 hour .

To serve, pull apart and enjoy. Refrigerate any leftovers in airtight container.

6 Red-licorice whips (approximate)

24 Soft caramel candies (e-g- Brachs)

6 oz. Semi-Sweet or Milk Chocolate chips (1 cup)

FOR DECORATIONS :

Colored sprinkles

Red hots

Sliced almonds

Assorted decors and dragees

Line a cookie sheet with waxed paper .

Cut licorice into small pieces. Use your hands to flatten each caramel into a small oval. Press bits of licorice onto 12 of the flattened caramels to make legs. Top each with a second caramel and press edges to seal. Put on prepared baking sheet.

Put chocolate in a microwave-safe bowl. Microwave on High 1 minute.

Stir and then microwave on High 1 minute longer. Remove from oven and stir until melted. Spoon melted chocolate over each candy. Decorate with nuts and candy.

Makes 12 bugs. Total time: 1 hour, 40 minutes

NOTES:

"Twisters" red licorice pulls apart nicely into small strands for the legs

The caramels can be softened slightly by microwaving at 24 caramels at once for 10-30 seconds

The bugs can be coated by dipping them into the chocolate using a plastic fork with the middle tines removed.

1 cup Butter or Vegetable Shortening

1 cup Sugar

1 cup Milk or Semi-Sweet Chocolate Chips (6 oz.)

Butter a 9x9 pan. Combine butter (or vegetable shortening) and sugar in small pan. Cook over moderate heat, stirring constantly, until candy thermometer registers 310 degrees. Candy should be caramel in color. A small amount of syrup should form a hard ball when dropped in water and should be brittle when removed. Pour candy quickly into buttered pan. Cool to harden. Melt chocolate pieces in top of double boiler over hot water. Spread half of chocolate over surface of hardened candy. Turn hardened candy over and spread chocolate on that side. Cool until chocolate has hardened and break into pieces. To develop flavor, store tightly covered for 2 days. Makes 1 pound.

1 cup Peanut Butter

1/3 cup Light corn syrup

1 cup Sugar

1/3 cup Water

Melted chocolate.

Cook corn syrup, sugar, & water to 310°F, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.