Everyone’s grandmother had a recipe for peanut brittle.   Beth’s turns out pretty darn good! If you need to substitute corn syrup in this peanut brittle recipe, you can substitute cup for cup honey, light molasses, or agave nectar. You could also substitute a combination of these ingredients and please note that with any of these substitutions, the peanut brittle will have a lightly different taste, texture and consistency as well.  For something different, add 2 teaspoons cinnamon or 1/2 teaspoon cinnamon and 1/2 teaspoon cayenne pepper mixed with the peanuts.

Ingredients:

• 3/4 c water
• 3 c sugar
• 1/2 c light corn syrup
• 1/4 tsp cream of tartar
• 3 Tab butter, cubed
• 1 tsp baking soda
• 1 tsp vanilla
• 3 c roasted salted peanuts

Directions:

1. Bring water to a boil in a large, heavy pan.
2. Remove from heat and stir in sugar and cream of tartar until disolved.
3. Then add the corn syrup.
4. Cook to 250°.  Takes about 15 minutes.  Use a candy thermometer.
5. Warm the peanuts on the baking sheet 250° for a few minutes.
6. Then add all the peanuts.
7. Stir occasionally to submerge the nuts.  Cook to 250°.
8. Sprinkle with baking soda and vanilla.  It will foam up – a lot!
9. Stir lightly.
10. Pour onto well buttered warm cookie sheet or slab.  Carefully!  Hot sugar can really burn.
11. Spread rapidly with a rubber spatula until you can see through the brittle coat.
12. Cool.
13. Break into pieces.
14. Store tightly covered.

Serves:  50 – 3 lbs
Source: Beth Kerfoot and Food Network Kitchen

James made this for Christmas – too good, too easy.  To facilitate removing fudge, have wax paper overlap top edge of pan.  Use two sheets of wax paper.

Ingredients:

• 1 bar (4 oz) Ghirardelli Unsweetened Chocolate 100% Cacao Baking Bar
• 1 1/2 c Ghirardelli Semi-Sweet Chocolate Chips
• 1 1/4 c (10 oz) sweetened condensed milk
• 1 1/2 tsp
• Vanilla extract

Directions:

1. Line an 8-inch square pan with waxed paper.
2. Place all chocolate in a double boiler over hot, not boiling, water.
3. Stir occasionally until the chocolate is melted.
4. Stir in the sweetened condensed milk and the vanilla extract.
5. Spread chocolate fudge evenly in prepared baking pan.
6. Refrigerate for 2 hours, or until firm.
7. Cut fudge into 25 squares using a long sharp knife.
8. Store in an air-tight container, at room temperature.

Baker’s Tip: To add a twist on the classic fudge recipe top with: Ghirardelli Peppermint Bark SQUARES, toasted pecans, or drizzle melted white chocolate on top.

Serves:   25 pieces fudge

Source:  Wrapper of Ghirardelli 100% cacao unsweetened chocolate bar.

How many recipes for fudge can you find?  Have a fudge party – everyone bring a different recipe to try.

Ingredients: 

• 4 c sifted powdered sugar
• 1 package (8 ounces) cream cheese, softened
• 4 ounces unsweetened chocolate, melted
• 1⁄2 c chopped walnuts or pecans
• 1 tsp vanilla
• Dash of salt

Directions:

1. Add the sugar to the cream cheese.
2. Mix the warm chocolate thoroughly into the sugar and cream cheese mixture.
3. Stir in the nuts, vanilla and salt.
4. Spread into an 8-inch square greased pan and chill.
5. When firm, cut into bite-size squares.

Serves   Makes about 1 3⁄4 pounds of fudge.

Source: Dear Heloise

There is fudge and there is fudge – how much effort do you want to put into it?  Your grandmother’s (or Gourmet’s) recipe may be wonderful, but, for quick and easy, these can’t be beat.

Heloise’s Fudge

Ingredients: 

• 4 1⁄2 c granulated sugar
• 1 (12-ounce) can evaporated milk
• 3 (6-ounce) packages chocolate chips (3 c)
• 1 (10-ounce) package miniature marshmallows
• 1⁄2 c butter
• 1 tsp vanilla extract
• 2 c chopped nuts

Directions:

1. Mix the sugar and milk in a large, heavy saucepan and slowly bring to a rolling boil.
2. Let this mixture boil for 8 minutes.
3. Remove the saucepan from the heat and add the chocolate chips, marshmallows and butter (or margarine).
4. Mix only until the chips and the marshmallows are melted.
5. Add the vanilla and nuts, and blend.
6. Spread the mixture in a large, 9 x 13 ungreased pan. (cut 8 by 12)
7. Let cool and enjoy.

Serves: 7 dz pieces

Source:  Heloise – Orange County Register 11/21/2018

Five Minute Fudge

Ingredients: 

• 1 14-oz can sweetened condensed milk
• 12 oz semisweet chocolate chips (2 c ) Guess what?  You can use the milk can as a measuring cup – very full it is 1 cup.
• 1⁄2 c chopped walnuts (optional)
• 1 tsp vanilla (almond works too)
• Dash salt

Directions:

1. Line an 8 inch square pan with foil, wrapping it up over the edge. Form it on the outside of the pan,
2. Combine all ingredients except the nuts in a saucepan.
3. Cook over medium heat.
4. Stir constantly until the chocolate chips melt.
5. Remove from the heat and stir in the nuts.
6. Pour into the 8-inch square pan.
7. Allow to cool at room temperature for 30 minutes.
8. Lift out foil.
9. Cut into bite-size pieces,.
10. Refrigerate.

Serves:  How many pieces are you cutting it into??  How much do you eat before serving?

Source:  Dear Heloise, Orange County Register

Microwave fudge

Ingredients:

• 1 lb powdered sugar
• 1⁄2 c cocoa
• 1⁄4 tsp salt
• 6 Tab butter
• 4 Tab milk
• 1 Tab vanilla extract
• 1 c chopped pecans or walnuts

Directions:

1. Combine all ingredients except the nuts in a microwave-safe bowl.
2. Microwave on high until all the ingredients in the mixture are melted and smooth.
3. Remove and stir periodically.
4. When the mixture is smooth, remove from microwave and stir in nuts.
5. Spread into a 9-by-5-inch loaf pan and allow to cool completely.
6. Cut into bite-size pieces.

Serves:  Some for me and some for you …..maybe.

Source:  Heloise – Orange County Register 4/10/2019

The sister-in-law sent these along with Christmas cookies.  Too good!  Make everyone guess what is in them – no one will.

Ingredients:

• 2 1/2 c chocolate chips
• 1/3 c whipping cream
• 1/3 c fresh tarragon, chopped (dried works too, just not quite as strong a flavor)
• 3 Tab Merlot

Directions:

1. In a double boiler, melt the chocolate chips with the cream.
2. Remove from heat and add tarragon and Mirlot.
3. Chill in the refrigerator for three hours.
4. Roll into balls – about 1/2 inch in diameter .
5. Roll balls in cocoa powder.

Serves:  Makes about 40 balls.  They are very rich so go for small.

Source:  Bonnie Babcock Forrest via LaNora Kleerup