EASY-TO-MAKE, PERFECT-EVERY-TIME, MICROWAVE PECAN FUDGE

12 September, 2015rodster385Comments (0)

EASY-TO-MAKE, PERFECT-EVERY-TIME, MICROWAVE PECAN FUDGE

Directions
INGREDIENTS
3/4 cup (one and one-half sticks) margarine or butter
3 cups of sugar
1 can (5 ounce) evaporated milk (2/3 cup)
1 package (12 ounce) semi-sweet chocolate chips
1 jar (7 ounces) Jet-Puffed Marshmallow Creme
1 cup of chopped Pecans
1 teaspoon of vanilla


METHOD
MICROWAVE:
Lightly grease 13 x 9-inch or 9-inch square pan. Microwave margarine (butter) in 4-quart microwavable bowl or casserole on HIGH for one minute or until melted. Add sugar and milk; mix well. Microwave on HIGH for 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Microwave on HIGH for 5 and one-half minutes, stirring after 3 minutes.
Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares. Makes 3 pounds.


NOTE
PREPARATION TIME: 10 minutes plus cooling.
MICROWAVE COOKING TIME: 11 and one-half minutes


I WON'T BUDGE PECAN FUDGE

12 September, 2015rodster385Comments (0)

I WON'T BUDGE PECAN FUDGE

Directions
INGREDIENTS
2 cups pecan pieces, toasted
3 cups granulated sugar
1 1/2 sticks butter
5 1/3 ounces evaporated milk
12 ounces semi-sweet chocolate chips
7 ounce jar marshmallow creme
1 teaspoon vanilla
22 peppermints, cracked.


METHOD
Combine sugar, butter, milk and melt in a heavy saucepan. Bring to a rolling boil, stirring constantly. Stop stirring and cook over medium heat until mixture reaches the soft ball stage. Remove from heat and stir in chocolate chips, marshmallow creme and vanilla. Blend well. Pour fudge into a pan that has been covered with buttered foil (pan size: 13x9 inches). Press pecans and peppermints into fudge. Cool. Cut into pieces and chill.


Mexican Fudge

12 September, 2015rodster385Comments (0)

Mexican Fudge

Directions
INGREDIENTS
2 cups sugar
1/2 cup evaporated milk
1 cup pecans
1/2 cup margarine
1/2 cup white corn syrup
1 teaspoon vanilla


METHOD
Cook sugar, evaporated milk, pecans, margarine and corn syrup in saucepan over medium heat until mixture reaches soft ball stage. Add vanilla. Beat until cool and creamy. Drop by teaspoon on wax paper.


Old-Fashioned Chocolate Fudge

12 September, 2015rodster385Comments (0)

Old-Fashioned Chocolate Fudge

Directions
INGREDIENTS
2 cups sugar
2/3 cup milk
1/3 cup cocoa
2 tablespoons corn syrup
1/4 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/2 to 1 cup chopped pecans


METHOD
Butter a 9x5x3-inch loaf pan. Combine sugar, milk, cocoa, corn syrup and salt in two-quart saucepan. Cook over medium heat, stirring constantly until chocolate and sugar are dissolved. Cook, stirring occasionally to 234 degrees on candy thermometer (or until small amount of mixture dropped into very cold water forms a soft ball which flattens when removed from water).
Remove from heat, add butter. Cool mixture without stirring (bottom of pan will be lukewarm). Add vanilla, beat vigorously and continuously 5 to 10 minutes with wooden spoon until candy is thick and no longer glossy. Mixture will hold its shape when dropped from spoon.
Quickly stir in nuts, spread mixture evenly in buttered pan. Cool until firm. Cut into 1-inch squares. Makes 1 pound.


BEST FUDGEY PECAN BROWNIES

12 September, 2015rodster385Comments (0)

BEST FUDGEY PECAN BROWNIES

Directions
INGREDIENTS
1/2 cup butter or margarine melted 1 cup sugar 1 teaspoon vanilla extract 2 eggs 1/2 cup all-purpose flour 1/3 cup unsweetened cocoa 1/4 teaspoon baking powder 1/2 cup chopped pecans Chocolate Pecan Frosting (recipe follows) Pecan halves

METHOD
Heat oven to 350 degrees. Grease square pan, 8x8x2 or 9x9x2. In large mixing bowl, blend melted butter, sugar and vanilla. Add eggs; using spoon, beat well. Combine flour, cocoa, baking powder and salt; gradually blend into egg mixture. Stir in chopped pecans. Spread in prepared pan. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Meanwhile, prepare Chocolate Pecan Frosting. Spread warm frosting over warm brownies. Garnish with pecan halves. Cool completely, cut into squares. Makes 16 brownies. CHOCOLATE PECAN FROSTING 1 1/3 cup confectioners sugar 3 tablespoons butter or margarine 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon vanilla extract 1/4 cup chopped pecans In small mixing bowl place confectioners sugar; set aside. In small saucepan, melt butter; stir in cocoa, blend until smooth. Add milk; stir constantly over low heat until mixture is thickened. Pour hot mixture over confectioners sugar; beat until smooth. Stir in vanilla and pecans. CHOCOLATE PECAN FROSTING 1 1/3 cup confectioners sugar 3 tablespoons butter or margarine 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon vanilla extract 1/4 cup chopped pecans In small mixing bowl place confectioners sugar; set aside. In small saucepan, melt butter; stir in cocoa, blend until smooth. Add milk; stir constantly over low heat until mixture is thickened. Pour hot mixture over confectioners sugar; beat until smooth. Stir in vanilla and pecans. CHOCOLATE PECAN FROSTING 1 1/3 cup confectioners sugar 3 tablespoons butter or margarine 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon vanilla extract 1/4 cup chopped pecans In small mixing bowl place confectioners sugar; set aside. In small saucepan, melt butter; stir in cocoa, blend until smooth. Add milk; stir constantly over low heat until mixture is thickened. Pour hot mixture over confectioners sugar; beat until smooth. Stir in vanilla and pecans. CHOCOLATE PECAN FROSTING 1 1/3 cup confectioners sugar 3 tablespoons butter or margarine 2 tablespoons unsweetened cocoa 2 tablespoons milk 1/4 teaspoon vanilla extract 1/4 cup chopped pecans In small mixing bowl place confectioners sugar; set aside. In small saucepan, melt butter; stir in cocoa, blend until smooth. Add milk; stir constantly over low heat until mixture is thickened. Pour hot mixture over confectioners sugar; beat until smooth. Stir in vanilla and pecans.


NOTE
Servings: 16


QUICK ROCKY ROAD BROWNIES

12 September, 2015rodster385Comments (0)

QUICK ROCKY ROAD BROWNIES

Directions
INGREDIENTS
1 (20-23 oz.) packaged brownie mix 2 cups miniature marshmallows 1 cup chocolate chips 1/4 cup milk 1/2 cup chopped pecans

METHOD
Prepare brownie mix and bake as directed on package for cake-type brownies. Immediately sprinkle marshmallows over brownies; continue baking until marshmallows begin to melt. Melt chips with milk over low heat, stirring until smooth. Drizzle over marshmallows; sprinkle with pecans. Cool, cut into bars. Makes about 2 dozen brownies

NOTE
Servings: 2 dozen


CHERRY PECAN CHOCOLATE BROWNIES

12 September, 2015rodster385Comments (0)

CHERRY PECAN CHOCOLATE BROWNIES

Directions
INGREDIENTS
21.2 oz. fudge brownie mix 2 eggs 21-oz. cherry pie filling (chop the cherries) 2 cups chopped pecans 1 cup candied or salad cherries (chopped)

METHOD
Preheat oven to 350 degrees F. Grease bottom only of 13x9x2-inch pan. Mix brownie mix as directed except omit the water. Add the cherry pie filling and 1 cup chopped pecans. Pour into pan. Cover brownie batter with 1 cup chopped pecans and 1 cup diced cherries. Bake 22-26 minutes. Cool completely. Cut with plastic knife (makes smooth edges). Store in covered container.


CHOCOLATE CARAMEL BROWNIES

12 September, 2015rodster385Comments (0)

CHOCOLATE CARAMEL BROWNIES

Directions
INGREDIENTS
1/2 cup evaporated milk 1 package chocolate cake mix 3/4 cup melted margarine 1 cup chopped pecans 1 cup semisweet chocolate chips 1/3 cup milk

METHOD
Combine caramels and evaporated milk. Melt in microwave about 2 minutes or until melted. Set aside. In large bowl, combine cake mix, margarine, 1/3 cup milk and pecans. Press half of dough in 13x9x2-inch baking pan sprayed with Pam. Bake at 350 degrees for 8 minutes. Sprinkle chocolate chips over crust. Pour melted caramel next. Crumble rest of dough over this mixture. Bake 18 to 20 minutes more at 350 degrees F. Cool. Cut into bars.


NOTE
Servings: 48 Caramels


German Chocolate Fudge

12 September, 2015rodster385Comments (0)

German Chocolate Fudge

Directions
INGREDIENTS
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans


METHOD
Combine chocolate chips, German sweet chocolate and marshmallow creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet. Bring to a boil over medium heat. Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture. Stir with wooden spoon until smooth. Stir in pecans.
Spread into buttered 10x15 inch pan. Let stand until firm; cut into squares.