The Candy Shoppe

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Irish Creme Fudge -Alice/Recipe of the Day

Ingredients:

Directions:

2 pkgs. (12 oz. each) milk chocolate chips
2 jars marshmallow cream, 7 oz. each
1 (12 oz.)pkg. semisweet chocolate chips
1 teas. vanilla
2/3 cup Bailey's Irish Creme
2 cup chopped nuts--optional
4 1/2 cups sugar
1 (12 oz) can evaporated milk
1/2 lb. butter

Combine first 5 or 6 (opt. item)
ingredients in a very large bowl.
Set this aside.
Line a 10x15 inch pan with foil and
spread lightly with butter.
In a saucepan, combine sugar,
evaporated milk, and butter.
Bring to a boil over medium heat.
Cook slowly, stirring constantly for 11 minutes.
Pour milk mixture over the chocolate chip mixture.
Stir slowly by hand to blend.
(Do not use a mixer)
Pour into prepared pan.
Chill until set.
Makes about 5 lb. of fudge.

CONNIE'S PEANUT BUTTER FUDGE -Connie/Recipe of the Day
Ingredients:	Directions:
3 cups sugar 4 Tbsp. Hershey's cocoa (must be Hershey's) 1 cup milk 1 Tbsp. butter 1 tsp. vanilla Approx. 1/2 large size jar Jif Peanut Butter (From trial and error, 2/3 cup is about right)	Mix together sugar and cocoa till well blended Add milk and butter. Heat till boiling (stirring frequently) until mixture reaches "soft ball stage". Remove from heat --add vanilla--then peanut butter. Stir till mixture thickens. Pour into greased 9x9 pan. Put into refrigerator until time for cutting.

PEANUT BUTTER FUDGE -Recipe of the Day

Ingredients:

Directions:

2 squares unsweetened chocolate (2 oz.)
2 cups granulated sugar
1/8 tsp. salt
1 cup evaporated milk
2 Tbl. butter
1/2 tsp. vanilla extract
1 cup nuts, if desired
1/3 cup peanut butter

Grate or chop chocolate fine.
Cook sugar, salt, chocolate and milk over
low heat until sugar dissolves, stirring constantly.
Then, cook over medium heat to soft ball stage
(235*), stirring all the while.
Add peanut butter.
Cool.
Add butter and vanilla.
Beat until fudge begins to stiffen.
Add nuts and continue to beat until crystalline.
Turn into buttered pan.
Or knead until soft and plastic, and press into buttered pan to 1/2-inch thickness.
Mark and cut in squares.
Makes 1 1/4 pounds.

PANOCHA - a creamy brown sugary tasting candy -Recipe of the Day
Ingredients:	Directions:
1 pound brown sugar Few grains salt 1 T. light corn syrup 1 T. butter 3/4 cup evaporated milk 1 t. Vanilla extract 2/3 cup chopped nuts, if desired	Mix sugar, salt, syrup, butter and milk thoroughly. Cook over medium heat to soft ball stage (237 degrees), stirring constantly. Cool. Stir in vanilla and nuts*. Beat until crystalline. Turn into buttered pan. Mark and cut in squares. Makes 1 1/8 pounds.

*Variation ~Cantonese Fudge~ After candy is cooled, add 1/4 cup finely cut candied ginger instead of nuts, then proceed as above.