Chocolate Covered Peanut Butter Eggs –Tricia N, Wausau

1 (16 ounce) package confectioners' sugar
1 cup creamy peanut butter
1/4 cup butter
1 tablespoon milk
8 (1 ounce) squares semi-sweet chocolate
1 tablespoon shortening

In a mixing bowl, combine confectioners' sugar, peanut butter, butter and milk (if needed for moisture) until blended. Shape mixture into two 1/2 pound eggs or make several smaller eggs. Freeze eggs for 1 hour.

While the eggs are freezing, cut semi-sweet chocolate into small pieces and place in top of double boiler with shortening. Melt over medium heat, stirring frequently until smooth. Stick a long-tined fork in top of each peanut butter egg, dip it in melted chocolate to cover then drain on waxed paper. If you wish, you can decorate the eggs once they have cooled and set.

 

Two-Sugar Fudge - Tricia N, Wausau

1 can evaporated milk 1/2 cup butter or margarine
3-2/3 cup granulated sugar 1 cup Brown sugar
13 oz. milk chocolate candy bars 2 oz unsweetened chocolate
1 tbsp vanilla extract 32 large marshmallows
1/2 to 1 cup chopped nuts to taste (optional)

Combine butter, sugar and milk in a large pan and stir until dissolved.
Stir only a few times until it comes to a boil.
Cover and let boil for five minutes without stirring again.
Remove from heat.
Add marshmallows and stir until dissolved.
Add chocolates, one at a time, until melted.
Add vanilla extract.
Add nuts if desired.
Pour into 9x13 pan and cool completely (refrigerate if desired)
When entirely cooled, cut into squares.
 

Christmas Fudge - Tricia N, Wausau

1/2 Cup Butter 12oz evaporated milk
4 cups granulated sugar 10oz large marshmallows
2oz unsweetened Chocolate 12oz semi-sweet chocolate chips
12oz milk chocolate 1tbsp vanilla
2 cups chopped walnuts or pecans (optional)

Makes about 5 pounds
In a heavy metal pan cook butter, evaporated milk and sugar over medium-high heat until sugar is dissolved.
Heat to boiling
Turn heat to low, cover and continue to boil for 5 minutes without stirring.
Turn heat to warm and stir in marshmallows until dissolved.
Chop unsweetened and milk chocolate and add in to above mixture, stirring until melted.
Stir in vanilla and add nuts if desired.
Pour into lightly buttered 9x13 inch pan and let stand until firm--about 8-10 hours before cutting (can be cooled in refrigerator).
 
 
 
 
 
 
 
 
 
 
 
 

 

 

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