Johnson's Mountain Fudge

Makes 5#

4 1/2 c sugar
1 c evaporated milk
1 3/4 squares of butter

Stir together and cook.  Let boil 7 minutes. Stir constantly.

Pour over 18 oz chocolate chips.  (1 part milk chocolate to 2 parts semi-sweet)
20 oz marshmallow cream
3/4 lb pecans

Mix well.  Pour into buttered 9x13 pan and set.  Store in fridge.

Famous Fudge!

Peppermint White Chocolate Fudge

• 1-1/2 teaspoons plus 1/4 cup butter, softened, divided
• 2 cups sugar
• 1/2 cup sour cream
• 12 squares (1 ounce each) white baking chocolate, chopped
• 1 jar (7 ounces) marshmallow cream
• 1/2 cup crushed peppermint candy
• 1/2 teaspoon peppermint extract

Directions

1. Line a 9-in. square pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside.
2. In a large heavy saucepan, combine the sugar, sour cream and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 5 minutes.
3. Remove from the heat; stir in white chocolate and marshmallow creme until melted. Fold in peppermint candy and extract. Pour into prepared pan. Chill until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil; cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2 pounds.

Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Caramels-Allrecipes

• 2 cups white sugar 
• 1 cup packed brown sugar 
  
  
• 1 cup corn syrup
• 1 cup evaporated milk

• 1 pint heavy whipping cream
• 1 cup butter
• 1 1/4 teaspoons vanilla extract
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Directions

Print 

1. Grease a 12x15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 260 degrees F (120 degrees C) remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Caramel into small squares and wrap them in wax paper for storage.
4. Cut 6x6 inch papers of wax paper to wrap them in.  Cut caramels 2 7/8x1 inch to make 72 per cookie sheet. 12 caramels by 6 caramels.

English Toffee--Kiersten Davis

1 c finely chopped walnuts
1 pound grated chocolate
1 pound butter
2 1/2 c sugar
1/2 c light corn syrup
1/2 c water
1 1/2 c slivered almonds

Layer half the walnuts and chocolate in the bottom of a cookie sheet.  Nuts then chocolate.

Melt the butter.  Then add sugar, corn syrup and water and continue to cook on meduim heat.  Stir frequently.

Add the slivered almonds when the mixture reaches 286 degrees on the candy thermometer.  Remove from stove and immediately pour onto the cookie sheet.  Once the toffee starts to solidify, spread around the rest of the chocolate and walnuts.  The chocolate adheres to the candy best if it cools overnight at room temperature.

Break into shards and eat.

So good!

Caramel Corn

1 c brown sugar
1/4 cup corn syrup
1/2 c butter


Heat over medium heat stirring well. Heat about 1 minute stirring and let sit about 1 minute.

Add:

1 t baking soda
dash  of salt
Whip until frothy.

Pour over a big bowl of popped popcorn.  Maybe like a gallon or 1 1/2 gallons popcorn. Stir and toss.

Puppy Chow

from Becky Facer at Activity Days

1 box Chex mix
1 c chocolate chips
1 c peanut butter
1 16 oz package of peanut butter

Melt the chocolate chips in the microwave.  Add the peanut butter and mix thoroughly.  Pour the mixture over the cereal and coat.  Put the powdered sugar in a ziploc bag and add cereal mixture and shake thoroughly until the cereal is covered with powdered sugar.

Caramels

from Geneal Cahoon

1 c butter
2 c sugar
1 c white corn syrup
1 can sweetened condensed milk
1 t vanilla

Melt butter and then add everything except vanilla.  Cook to 240* or firm ball stage.  Add 2 c chopped pecans, if desired.  Pour into greased pan.

Caramel-Pecan Roll Caramel

4 c sugar
2 t vanilla
1 c butter
2 c dark corn syrup
1 quart heavy whipping cream, warmed

Butter sides of heavy saucepan.
In it combine sugar, dark syrup, butter, and 1/3 of the cream.  Bring to a boil over low heat.  Stirring constantly, cook to 235 degrees. Add second third of cream and cook to 235.  Add last third of cream and cook to 235.  Add vanilla and pour into pan.

From Virginia Johnson, my mother-in-law