¾ cup powdered sugar
¼ cup white Karo syrup
¼ tsp. salt
¼ cup peanut butter
1 pkg. (11 ½ oz.) milk chocolate chips
Mix powdered sugar, Karo and salt well with mixer. Stir in peanut butter and mix. Knead until well blended. Shape in balls and place on wax paper. Melt chocolate chips. Dip peanut butter balls in melted chocolate and put back on wax paper until they set up.
1 jar marshmallow cream*
1 ½ cups sugar
2/3 cup evaporated milk
¼ cup butter
¼ tsp. salt
11 ½ oz. Pkg. (2 cups) Nestle milk chocolate morsels
6 0z. pkg. (1 cup) Nestle semi-sweet chocolate morsels
1 cup chopped pecans**
1 tsp. vanilla extract
In large saucepan, combine the marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil over moderate heat, stirring constantly. Boil for 5 minutes, stirring constantly. Remove from heat. Add all chocolate morsels and stir until they melt and mixture is well-blended. Stir in nuts and vanilla. Pour into aluminum foil-lined 8” square pan. Chill in refrigerator until firm (about 2 hours). Makes 2 ½ lbs. Fudge.
* 7 ½ oz. To 13 oz. Jar
** If a 13 oz. Jar of marshmallow cream is used, pecans may be increased to 2 cups
This is a recipe from a Nestle flyer from the mid 1980’s.
Mix and cook to soft ball stage:
2 cups sugar
1 cup brown sugar
2 Tbsp. white Karo syrup
½ cup whipping cream (measure and then whip until foamy)
½ cup milk
Add:
½ stick butter
1 ½ Tbsp. vanilla
Whip until soupy.
Add:
1 lb. Pecans
Beat until tacky. Drop on wax paper.
This recipe was given to me by Helen Blaine.
3 cups sugar
1 ½ cups milk
1 lb. Dates, chopped
2 Tbsp. butter
1 tsp. Vanilla
1 ½ cups chopped pecans
Cook sugar, milk and dates to a soft ball stage. Add butter and cool to lukewarm. Add nuts and vanilla. Beat until thicken and drop a teaspoon at a time onto wax paper.
This is also one that Mama-T used to make all the time.
2 Tbsp. cocoa
2 cups sugar
½ stick margarine
1 tsp. Vanilla
½ cup milk
1/3 cup white Karo syrup
1 cup chopped pecans
Mix all ingredients except vanilla and nuts. Cool on low heat. When it actually starts to boil, cook for only 5 minutes. Remove from heat and add vanilla and pecans. Beat until it starts to thicken. Pour out on wax paper. Cool. Cut into squares.
This is Mama-T’s fudge recipe.
3 cups brown sugar
¼ tsp. salt
1 cup milk
2 Tbsp. butter
1 tsp. vanilla
1 cup chopped pecans
Combine brown sugar, salt and milk in saucepan. Cook to the soft ball stage (234 to 240 degrees). Remove from heat. Add butter and vanilla, but do not stir. Cool without stirring. When lukewarm (110 degrees), beat until creamy. Add nuts and beat until thick. Pour into buttered pan. Let cool. Cut into squares.
1 cup sugar
½ cup Karo syrup
¼ cup water
Cook until it sprins a thread. Add peanuts. Cook until golden brown. Remove from fire and add 1 ½ tsp. Baking soda and 1 tsp. Salt. Pour into buttered pan. Cool and break into pieces.
2 cups Sugar
½ cup White Corn Syrup (Karo)
½ cup Hot Water
2 Egg Whites
Vanilla
1 cup Chopped Pecans
Mix sugar, syrup and water. Cook to soft ball stage. Beat egg whites until they are very stiff. Pour half of the syrup mixture over the egg whites. Cook remaining syrup mixture until it forms a hard ball when tested in cold water. Add to egg white mixture, beating constantly. Add vanilla and nuts. Beat and fold until mixture is stiff. Drop by teaspoon on waxed paper.
¼ cup margarine
2 cups sugar
½ cup milk
1/3 cup white Karo Syrup
Mix above ingredients in saucepan and cook on medium heat. When mixture comes to a full boil, cook for 5 minutes. Remove from heat and add:
1 tsp. Vanilla
1 cup peanut butter
Beat until mixture starts to thicken and then pour out on wax paper. Let cool and cut into squares.
This is another one of Mama-T’s recipes that we have all always enjoyed.
