Old School Fudge

4 cups Granulated sugar
1 can (14 1/2 oz.) Evaporated milk
1 cup (2 Sticks) Unsalted butter + a little extra
12 oz. Bag of chocolate chips, semisweet
1 pint Marshmallow creme
1 tsp Vanilla
1 cup Walnuts, coarsely chopped (optional)



Butter sides of a heavy 3 quart or larger saucepan.

Combine sugar, evaporated milk, and 2 sticks of butter in the saucepan.

Cook over medium heat, stirring frequently, to you reach soft ball stage (236 Fahrenheit) on a candy thermometer.

Remove from heat and quickly add the chocolate chips, marshmallow creme, vanilla, and nuts if desired.

Beat by hand until chocolate and marshmallow are melted and blended well.

Pour into a buttered 13x6x2 inch pan.

Cool in refrigerator until completely cooled and firm (2 to 4 hours)

Tips - You can score the fudge into the desried sizes while still warm in the pan.
You can lay buttered parchment paper across the bottom and up both long sides of the pan to help remove the whole piece of fudge in order to cut it on a cutting board.

Enjoy!

Chocolate Covered Toffee!

1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)

Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.

(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.

This is an easy recipe and it gets lots of compliments.

Enjoy

Pumpkin Chocolate Chip Cookies

I am reposting these from last year because everyone liked them, also I have altered the amounts on the spices because originally they were not spicy enough. Enjoy everyone, let me know if you make some.

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips



Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Chocolate Covered Toffee

1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)

Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.

(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.

This is an easy recipe and it gets lots of compliments.

Enjoy

Pumpkin Chocolate Chip Cookies

I am so making these this weekend!

Pumpkin Chocolate Chip Cookies

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
2 eggs
1 cup sugar
1/2 cup canola or corn oil
1 cup canned pumpkin
1 teaspoon vanilla extract
1 cup chocolate chips



Position a rack in the middle of the oven. Preheat the oven to 325 degrees F. Line two baking sheets with parchment paper and butter the paper. Stir the flour, baking powder, baking soda, salt and spices together in a medium bowl and set aside. In a large bowl, using an electric mixer on medium speed beat the eggs and sugar until smooth and lightened in color, about 1 minute. Stop the mixer and scrape the sides of the bowl as needed during mixing. On low speed, mix the oil, pumpkin, and vanilla until blended. Mix in the flour mixture to incorporate it. Mix in the chips.

Using an ice cream scoop with a 1/4-cup capacity, scoop mounds of the dough onto the prepared baking sheets, spacing the cookies at least 2 1/2-inches apart. You could also simply use a 1/4-cup measuring cup if you don’t have a scoop. Use a thin metal spatula to smooth and flatten the rounds.

Bake the cookies one sheet at a time until the tops feel firm and a toothpick inserted in the center comes out dry, about 16 minutes. Cool them on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

Yummo

Delicious microwave smores! Note to self; 30 seconds is way to long to nuke a marshmallow.