Milk Chocolate Fudge


1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. Can) evaporated milk
2 tablespoons butter or margarine (butter is best)
1/4 teaspoon salt
2 cups miniature marshmallows
1 3/4 cups (11.5 oz) milk chocolate morsels
1/2 cup chopped pecans or walnuts
1 teaspoon vanilla extract

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full-rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, nuts and vanilla extract. Stir vigorously for 1 minute or until marshmallows are completely melted. Pour into prepared pan; refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into pieces.

HINT: For thicker fudge, use a 9 x 5-inch loaf pan; refrigerate for 3 hours.

ALMOND BUTTER TOFFEE


1 cup butter or margarine
1 cup granulated sugar
1/3 cup packed brown sugar
2 tbsp water
1 cup sliced unblanched almonds
1/2 tsp baking soda
1/3 cup semisweet chocolate pieces

Grease 13x9x2-inch baking pan; set aside.

In 3-quart saucepan melt butter. Add sugars and water and mix well. Bring to boil, stirring constantly.

Place candy thermometer in syrup and when it reaches 260 degrees F, stir in almonds. Boil to 300 degrees F (hard-crack stage), stirring occasionally.

Remove from heat; stir in baking soda. Working rapidly, pour candy into greased pan, top with chocolate pieces and let stand a few minutes until melted. Spread chocolate evenly. Cool in pan on rack.

TO SERVE:
Break in pieces. Store airtight with waxed paper between layers in cool, dry place 4 weeks.

Makes about 1 1/4 pounds

Poor Man's Turtles


60 pretzel twists -- mini
60 Rolo candies
60 pecan halves

Preheat oven to 325 degrees while preparing.

Spray cookie sheetor place pretzels on a Silpat. Place pretzels in a single layer on the sheet.

Place one Rolo candy on each pretzel.

Place in oven and bake 4 minutes.

Immediately place one pecan half on each pretzel/candy piece. (Press to spread candy and embed pecan.)

Chill until cool.

Seafoam Candy


2 egg whites
3 cups light brown sugar
1/4 teaspoon salt
3/4 cup water
1 teaspoon vanilla extract

In a large bowl beat the egg whites. In a large saucepan dissolve the
sugar and salt in the water. Cook without stirring, to the hard-ball stage.
Remove from heat and pour slowly over the beaten egg whites, beating
constantly. Add the vanilla extract. Continue beating until the candy cools
and will hold its shape. Drop by spoonfuls on waxed paper, or spread into a
buttered pan and mark in squares. Top with chopped nuts.

Cashew Truffles


1 cup plus 2 tablespoons whipping cream
1/4 cup butter
12 ounces semisweet chocolate, cut into chunks
6 ounces milk chocolate, cut into chunks
1 teaspoon vanilla extract
2 cups finely chopped cashews

In small saucepan, bring cream and butter to a boil. Remove pan from heat. Add chocolates and vanilla and stir until mixture is creamy and smooth. Refrigerate about 3 hours* until firm enough to handle.

Form into 1-inch balls, then roll in cashews.

Store in refrigerator.