Fudge Recipes

1 cup finely chopped or ground pecans1 ounce bourbon1 (16-ounce) package powdered sugar
1/2 cup (1 stick) butter, softened
1 (12-ounce) package semisweet chocolate morsels or preferred chocolate1 tablespoon vegetable shortening
Combine chopped pecans with bourbon and set aside for 15 minutes.
Cream sugar and butter. Add pecan/bourbon mixture and mix well. Roll into 1-inch balls and place on a waxed paper-lined baking sheet. Refrigerate for about 30 minutes or until well-chilled.Melt chocolate and shortening in top of a double boiler over simmering water. Using a wooden pick inserted into a ball, dip into melted chocolate, coating well. Place on the waxed paper-lined baking sheet; chill until firm. Store in an airtight container.

13 oz. can skim evaporated milk
3 tbsp. cocoa
1/4 c. butter
1 tbsp. granulated sugar, replacement
Dash salt
1 tsp. vanilla extract
2 1/2 c. unsweetened cereal crumbs
1/4 c. nuts, very finely chopped
Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. Bring to a boil; reduce heat and cook for 2 minutes. Remove from heat; add cereal crumbs and work in with wooden spoon. Cool 15 minutes.Divide in half; roll each half into a tube, 8 inches long. Toll each tube in finely chopped nuts. Wrap in waxed paper; chill overnight. Cut into 1/4 inch slices.
Makes 64 slices.

1 1/2 cups powdered sugar
1 1/2 cups sweetened shredded coconut
2 tablespoons heavy cream
1/2 teaspoon almond extract
1/4 cup butter, melted

1. In large bowl, combine powdered sugar, 1 cup coconut, heavy cream, almond extract and melted butter, until well blended.
2. Shape into 1-inch balls an roll in remaining 1/2 cup coconut. Let stand, loosely covered, overnight to firm. Store in tightly covered container in refrigerator.

Makes 2 dozen confections.

Candy Ingredients:

1/3 cup butter or margarine
2 cups slivered almonds
1/3 cup granulated sugar
2 tablespoons light corn syrup

Topping Ingredients:

1/2 cup one of the following: Semi-sweet real chocolate chips, Butterscotch or vanilla milk chips, Toffee chips, or Chopped red and green candied cherries

1. Line large baking sheet with waxed paper; set aside.
2. Melt butter in 10 or 12-inch skillet until sizzling; add almonds, sugar and corn syrup. Cook over medium heat, stirring constantly with wooden spoon, until sugar and nuts are golden brown (4 to 9 minutes). (Watch closely to prevent burning.) Immediately remove from heat; sprinkle with desired topping above. (DO NOT STIR.)
3. Working quickly, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes). Place individual clusters in paper candy cups or on squares of colored foil. Store in airtight container at room temperature.

Makes 30 candies.

Caramelized Almond Toffee: Omit topping.Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes). Break into small pieces. Store in airtight container. Place in jars or cellophane bags for gift giving.

Chocolate truffles are rolled in a variety of coatings for a sweet treat that is perfect for gift-giving or for serving on a special occasion.

1 (8-squares) package Baker’s Semi-Sweet Baking Chocolate
4-ounces (1/2 of 8-ounce package) Philadelphia Cream Cheese, softened
1 (8-ounce) tub Cool Whip French Vanilla Whipped Topping, thawed
Suggested coatings: powdered sugar, finely chopped Planters Pecans, toasted Baker’s Angel Flake Coconut, grated Baker’s Semi-Sweet Baking Chocolate, cocoa powder, colored sprinkles

1. Microwave chocolate in large microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted. Stir with wire whisk until chocolate is completely melted. Add cream cheese; stir until cream cheese is completely melted and mixture is well blended. Cool to room temperature. Gently stir in whipped topping. Refrigerate 2 hours or until mixture is firm enough to handle.
2. Scoop chocolate mixture into 1-inch balls with melon baller; place on wax paper-covered baking sheets. Refrigerate at least 1 hour.
3. Roll in suggested coatings, working with a few truffles at a time. (Truffles do not need to be perfectly round and smooth–a slightly rough appearance is considered typical.) Store in tightly covered container in refrigerator.

Makes about 6 dozen or 18 servings.

Great Substitute:
Prepare as directed, using regular Cool Whip Whipped Topping.

1 (8-ounce) package dried apricots, finely chopped

2 1/2 cups sweetened flaked coconut

3/4 cup sweetened condensed milk

2/3 cup finely chopped nuts

Powdered sugar for rolling

1. Combine apricots, coconut, sweetened condensed milk and the nuts.
2. Shape mixture into 1-inch balls and roll in powdered sugar. Let stand until firm, about 2 hours.

1. Heat the honey and peanut butter gently.
2. Fold in other ingredients when soft.
3. Pour on to a non-stick baking dish.
4. Spread to 1-2 centimetres thick.
5. Chill, cut into squares.

1. Line a 9×9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
2. Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
3. Bring to a full rolling boil on medium heat; stirring constantly.
4. Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
5. Remove from heat.
6. Stir in cream cheese and white chocolate chips until melted.
7. Add vanilla extract and mix well.
8. Pour into prepared pan.
9. Cool at room temperature.
10. Cut into squares.