Butter Pecan Fudge

The last treat shared at work - and my favorite of the day - Butter Pecan Fudge.  The original recipe came from mrfood.com

1/2 c  Butter
1/2 c  Heavy Cream
1/2 c  Sugar
1/2 c  Light Brown Sugar
1 c  Pecan Halves
1 t  Vanilla
2 c  Confectioners Sugar

Line an 8 inch baking dish with non stick foil.  Set aside.

Toast pecan halves (heat a heavy skillet, add pecans, stir constantly until toasted - 1 to 2 minutes)

In a large saucepan (at least 4 quart), add butter, cream and sugars.

Bring to a rolling boil over medium heat, stirring constantly.

Allow to boil 4 minutes and remove from heat.  Stir in pecans and vanilla.  

Add confectioners sugar and stir until smooth and well combined (will take some muscle).  

Spread into a baking dish.

Cool to room temperature, cut and serve.  Store in the refrigerator.

Orange Creamsicle Fudge

Option number three for my coworkers, Option number 1 on Hubby's list of favorite fudge.

1 1/2 t  Butter
3/4 c  butter
3 c  sugar
3/4 c  heavy whipping cream
12 ounces White candy wafers
7 ounces marshmallow creme
3 tsp  orange extract
8 drops yellow food coloring
4 drops red food coloring

Grease a 13-in. x 9-in. x 2-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugar, cream and remaining butter. 

Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. 

Remove from the heat; stir in wafers and marshmallow creme until smooth.

Remove 1 cup and set aside. 

Add orange extract and food coloring to the remaining mixture; stir until blended. 

Pour into prepared pan. 

Drop reserved marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. 

Cover and refrigerate until set. Cut into squares. 

Turtle Fudge

Choice #2 that I provided my coworker was this turtle fudge.

2 1/2 c  Granulated Sugar

1/2 c  Butter

5 oz Evaporated Milk

2 c  Miniature Marshmallows

12 oz Milk Chocolate Chips

1 c  Pecans

2 t  Vanilla

25    Caramels

Line a 9 x 13 inch baking dish with non stick foil, set aside.

Toast pecans, chop, set aside.  Cut caramels into quarters, add to pecans, set aside.

In a large saucepan (at least 4 quart), combine sugar, butter and evaporated milk over medium heat.  

Bring to a rolling boil, stirring constantly.  Continue boiling (reducing heat as necessary to keep a boil and not boil over) for 4 minutes.  

Remove from heat, stir in marshmallows and chocolate, stirring until melted.  

Stir in pecans and caramels.  

Pour into pan, smooth to edges.

Cool to room temperature and cut.  Store in refrigerator.

Fudge - Dorothy Thomas

Hubby was very excited when I told him I was making his grandmother's fudge.  I even had permission to add the pecans.  He usually doesn't like them, but he would eat them for his grandmother, so he said to use them.  The pecans are optional.  If you like, you can also substitute other nuts or coconut for the pecans.

  18 Ounce Semi Sweet Chocolate Bits                                      13 Ounce Evaporated Milk

  1/4 Tsp Salt                                                                              4 Cups Sugar

  1 Cup Butter                                                                            1 Cups Pecans

  7 Ounce Marshmallow Cream                                                 1 Tsp Vanilla

Grease a 13 x 9 pan, set aside.

Combine chocolate, salt, butter and marshmallow in a large bowl.  Set aside.

Combine milk and sugar in a sauce pan over moderate heat.   

Bring to a full rolling boil, stirring constantly.  Boil until it forms a soft ball in water - 232 degrees on a thermometer.  Pour hot mixture over chocolate mixture and blend well, beating slightly.   

Fold in vanilla and chopped nuts.   

Pour into pan and refrigerate until set.

Olive's Fudge - From Mom

This chocolate fudge is quite good but the directions are a bit obtuse at the ending.  I kept the thermometer in and cooked the fudge until it read about 238.  When mom made this, she used regular cocoa.  I used Hershey's Special Dark to make a darker chocolate fudge.

  1/2 C Cocoa                                                                             1 Tsp Corn Syrup

  3 C Sugar                                                                                 3 Tbl Butter

  1/2 Tsp Salt                                                                              1 Tsp Vanilla

  1 C Evaporated Milk                                                               

Combine cocoa, sugar and salt.  Add milk, corn syrup and butter and cook on high until mixture boils, stirring occasionally.  Continue boiling without stirring until mixture is 232 degrees.  Add vanilla and continue to boil until vanilla loses its gloss.  Pour into a buttered pan and cool.

Pumpkin Week - Day 6 - Fudge, Angel Food Cake, Whoopie Pies, Soups and Stews

For other receipes, click on the names below to be taken to the page.

• Angel Food Cake

• Bacon Cheeseburger Meatloaf

• Bundt Cake

• Creamberry Pumpkin Bread

• Dog Biscuits

• Fruit and Oatmeal Bars

• Fudge

• Vegetarian Chili

• Whoopie Pies