These recipes begin on p. 175 of the Better Homes and Gardens New Cookbook. All look delicious and will be tried soon!
Simple Fudge (p.175)
- 1.5 cups sugar
- 1 5-ounce can (2/3 cup) evaporated milk
- 1/2 cup butter
- 2 cups tiny marshmallows
- 1 cup semisweet chocolate pieces or chopped bittersweet chocolate
- 1/2 cup chopped walnuts
- 1/2 tsp vanilla
Line an 8x8x2 baking pan with foil, extending the foil over the sides of the pan. Butter the foil and set aside.
Butter the sides of a 2-quart heavy saucepan and combine sugar, evaporated milk, and butter. Cook over medium high heat, stirring about 10 minutes until it boils. Reduce heat to medium and stir for another 6 minutes. Remove from heat. Add marshmallows, chocolate pieces, walnuts, and vanilla and stir until the marshmallows and chocolate melt. Beat by hand for 1 minute. Spread evenly in pan and cut into squares while still warm. Cover and chill 2-3 hours or until firm. Store in the fridge for 1 month.
If you want to use the microwave: In a 2.5-quart safe bowl, microwave the butter on high for 45 to 60 seconds or until melted. Stir in the sugar and evaporated milk. Microwave on high 7 minutes, stirring every 3 minutes. Remove bowl and add the rest. Stir and wait for it to melt. Do the same thing.
If you want to make it with peanut butter: Use 1/2 cup peanut butter instead of butter, and use peanuts instead of walnuts.
Calorie count: 59
- 1/5 cups granulated sugar
- 1.5 cups packed brown sugar
- 1 cup half and half or light cream
- 3 tbsp butter
- 2 cups pecan halves
Butter the sides of a 2-quart heavy sauepan. Combine granulated sugar, brown sugar, and half and half in saucepan. Cook and stir over medium high heat until it boils. Clip a candy thermometer to side of pan. Reduce heat to medium low. Continue boiling moderately until thermometer registers 234F, which is soft ball stage (16-18 minutes). Remove saucepan from heat. Add butter. Do NOT stir. Cool without stirring to 150F (30 minutes). Remove thermometer from saucepan. Stir in pecans. Beat with a clear wooden spoon until mixture thickens but is still glossy (3 minutes). Drop candy by spoonfuls onto waxed paper and let stand until firm. Store up to 1 week covered.
Chocolate pralines: Add 2 ounces unsweetened chocolate, finely chopped, with the butter.
Calorie count: 125 cal
Caramel Corn (p.179)
- 7 to 8 cups popped popcorn
- 3/4 cup packed brown sugar
- 6 tbsp butter
- 3 tbsp light colored corn syrup
- 1/4 tsp baking soda
- 1/4 tsp vanilla
Remove all unpopped kernels from popcorn and put popcorn into a 17x12x2 baking or roasting pan. Keep the mixture warm in a 300F oven.
For caramel mixture, in a medium saucepan combine brown sugar, butter and corn syrup. Cook and stir over medium heat until it boils. Continue boiling steadily without stirring for another 5 minutes. Remove from heat and add the baking soda and vanilla. Stir. Pour mixture over popcorn and stir to coat. Bake at 300F for 15 minutes. Stir it again and bake another 5 minutes. Spread caramel corn on buttered foil to cool. Store for up to 1 week.
Calorie count: 236 per 1 cup serving
Servings: 7-8 cups