Old-Fashioned Brown Sugar Fudge Recipe

A creamy homemade fudge made with brown sugar, butter, and evaporated milk, with optional toasted pecans or walnuts.

There is something special about old-fashioned homemade fudge. It brings back memories of family kitchens, holiday treats, and recipes that were passed down and made with love.

I used to make this brown sugar fudge years ago. One thing I remember most is how tired my arm would get from beating the mixture until it reached just the right consistency. I would show my mom what I had done and ask if she thought I had beaten it enough. Her answer was almost always the same: it could use a little more beating! Before long, she would take the pan and finish the job for me.

Looking back, those little moments in the kitchen are some of the sweetest memories. This old-fashioned fudge is worth the effort, with its rich brown sugar flavor, creamy texture, and optional toasted pecans or walnuts for a little crunch.

Unlike quick microwave fudge, this traditional recipe requires a little patience and attention to temperature. But if you enjoy making homemade candy the old-fashioned way, this is a lovely recipe to keep in your collection.

Ingredients:

2 c.​ ​brown sugar, firmly packed
1 c. granulated sugar
1 c. evaporated milk 
1/2 c. butter 
1 tsp. vanilla extract
1 c. toasted pecans or walnuts  (Optional)  

Directions:

Lightly grease an 8-by-8-inch baking pan and line it with parchment paper, leaving a little overhang on the sides to make removing the fudge easier.

Place the butter in a medium, heavy-bottomed saucepan over medium-low heat. Allow it to melt completely.

Stir in the brown sugar, granulated sugar, and evaporated milk. Increase the heat to medium and stir constantly until the sugar dissolves and the mixture comes to a full boil.

Once the mixture reaches a full boil, stop stirring. Continue cooking until a candy thermometer reads 236–238°F, the soft-ball stage. Keep a close eye on the temperature so the mixture does not overcook.

Remove the saucepan from the heat. Gently stir in the vanilla extract.

Set the saucepan aside and let the mixture cool undisturbed until it is lukewarm. Do not put it in the refrigerator or freezer or set it outside to speed up cooling. Gradual cooling helps the fudge develop the right texture.

Using a sturdy wooden spoon, beat the cooled mixture until it thickens, loses its glossy appearance, and begins to look more matte. This step takes patience and some arm strength! Do not stop while the mixture is still thin and shiny, but avoid beating it so long that it becomes too stiff to spread.

If using toasted pecans or walnuts, gently stir them into the thickened fudge.

Quickly spoon the fudge into the prepared pan and spread it evenly. Work promptly because the fudge will continue to thicken as it cools.

Allow the fudge to cool completely at room temperature until firm. Lift it from the pan using the parchment paper, cut it into squares, and serve.

Tips for Best Success:

• Use a candy thermometer. The difference between properly set fudge and fudge that stays too soft can be just a few degrees. Aim for 236–238°F. 
• Check your thermometer. If it is inaccurate, your fudge may not set properly. Remember that altitude can also affect the boiling temperature of candy.
• Choose a heavy-bottomed saucepan. It helps distribute heat more evenly and reduces the risk of scorching the sugar mixture.
• Avoid stirring after the mixture boils. Stirring during cooking can encourage unwanted sugar crystals to form.
• Let the mixture cool before beating. Beating too early can interfere with the fudge's texture. Follow the cooling stage carefully.
• Watch for the change in appearance. The fudge should become thicker and lose its shiny finish. This is more helpful than relying on an exact beating time.
• Have everything ready before you begin. Grease and line your pan, measure your ingredients, and prepare your nuts ahead of time. Once the fudge starts thickening, you will need to work quickly.
• Toast the nuts for extra flavor. Let toasted pecans or walnuts cool before adding them to the fudge.
• Avoid changing the sugar, milk, or butter quantities. Candy recipes are sensitive to ingredient ratios, and substitutions can change how firmly the fudge sets. 

Variations and Substitutions:

• Pecan fudge: Use toasted pecans for a classic nutty flavor that pairs beautifully with brown sugar.
• Walnut fudge: Substitute toasted walnuts for the pecans for a slightly earthier taste.
• Nut-free fudge: Leave out the nuts entirely for a smooth, traditional brown sugar fudge.
• A touch of salt: If you enjoy a sweet-and-salty flavor, add a small pinch of salt, particularly if you use unsalted butter.
• Vanilla and pecan fudge: Keep the vanilla and pecans together for a simple, classic combination.
• Mixed-nut fudge: Try a combination of chopped pecans and walnuts, keeping the total amount to about one cup.
  

Serving Suggestions:

This brown sugar fudge is delicious served in small squares as an afternoon treat or a sweet bite after dinner.

• Arrange the squares on a holiday dessert tray with cookies and other homemade candies.
• Serve alongside a cup of coffee, hot tea, or hot chocolate.
• Package a few pieces in a decorative tin or treat bag for a homemade gift.
• Add it to a Christmas candy platter or Thanksgiving dessert spread. 
• Keep a small plate available when family and friends visit for a nostalgic homemade treat.
• Because the fudge is rich and sweet, small squares are usually the perfect serving size.

How to Store:

• Room temperature: Once completely cool, store the fudge in an airtight container in a cool, dry place. Separate layers with parchment or wax paper to prevent sticking. For the best texture and quality, enjoy it within about 5–7 days.
• Refrigerator: If your kitchen is warm or you need to keep it longer, store the fudge in an airtight container in the refrigerator for up to 2–3 weeks for best quality. Allow it to come closer to room temperature before serving for a softer texture.
• In the freezer: Wrap individual pieces or small portions tightly, then place them in a freezer-safe airtight container. Freeze for up to 2–3 months for best quality. Thaw in the refrigerator or at room temperature while still wrapped to help prevent condensation from forming on the fudge. 
• Storage times can vary with temperature, humidity, and handling. Discard the fudge if it develops mold, an unusual odor, or other signs of spoilage.

Frequently Asked Questions:

Why didn't my brown sugar fudge set?

The most common reasons are that the sugar mixture did not reach the proper temperature or that the fudge was not beaten enough after cooling. Use a reliable candy thermometer and allow the mixture to reach 236–238°F before removing it from the heat.

Why is my fudge too soft or runny?

Fudge that remains very soft may not have been cooked to a high enough temperature, or the mixture may have been beaten before it cooled sufficiently. Humidity and inaccurate thermometer readings can also affect the outcome.

Why did my fudge turn grainy?

Grainy fudge can result from sugar crystals forming during cooking or cooling. Stir constantly before the mixture boils, then stop stirring during the boiling stage. Let the mixture cool undisturbed before beating.

How do I know when the fudge has been beaten enough?

The mixture should lose its glossy shine, thicken noticeably, and become more matte. It should still be workable enough to transfer into the prepared pan. If it becomes too stiff before you can spread it, it has likely been beaten too long.

Can I make this fudge without nuts?

Yes! Simply leave out the pecans or walnuts. The fudge will still have its rich brown sugar flavor, and the texture will be smooth without the added crunch.

Can I use regular milk instead of evaporated milk?

Evaporated milk is recommended because it is more concentrated than regular milk. Substituting regular milk changes the amount of water in the recipe and may affect the final texture and setting.

Do I need a candy thermometer?

A candy thermometer is strongly recommended for this recipe. Reaching the correct temperature is one of the most important steps in getting fudge that firms up properly.

Can I make this fudge ahead of time?

Yes. You can prepare it several days before a holiday, gathering, or gift exchange. Let it cool and set completely, then store it in an airtight container until you are ready to serve it.

Why does making old-fashioned fudge take so much beating?

Beating helps sugar crystals form in a controlled way as the mixture cools. Those tiny crystals contribute to the smooth, creamy texture of traditional fudge. That is also why the timing of the cooling and beating stages matters so much.

Mom's Chocolate Coconut Bars: A Homemade Mounds-Style Treat

A simple old-fashioned homemade candy made with coconut, chocolate, sweetened condensed milk, and a buttery graham cracker crust.

Even though we don't celebrate Halloween, and if you do, that is fine, we still like our one day of binging on candy.  With Halloween and the holidays coming up, I was looking at the price of candy online.  Every year the price continues to climb, and the amount you get continues to get smaller. Not only that, I found that most of the chocolate candy that we prefer was out of stock, or shipping was not an option we could choose.  So my kids and I decided that making our own candy still makes a lot of sense.  Not only will it save us money, but it will make more wonderful memories of our time together.    

Luckily, I found my mother's old recipe for these chocolate coconut bars. They are sometimes called a homemade Mounds candy bar because they have that delicious combination of coconut and chocolate.  What makes these bars different from the original store-bought version is this: these bars have an extra layer, a buttery graham cracker crust, that makes them even better.

I remember going trick-or-treating many years ago when I was young. Halloween was different back then.  We didn't have the darkness that seems to surround it, as it does now, nor did we have all the worries that parents have today about what might be in the candy that their children bring home.  

Since we live in a very small town that is almost a ghost town these days, there aren't many young children here anymore, and the days of lots of children going from house to house for Halloween have pretty much disappeared since the 1980s. Many people have moved to larger cities where there are more jobs and more things to do.  

But that doesn't mean we can't still enjoy some homemade candy.  These Chocolate Coconut Bars are a wonderful treat to make for family and friends anytime you want something sweet. They are easy to make, use simple ingredients that you probably already have in your pantry, and there are no individual candy wrappers to clean up afterward.  Homemade candy always seems to taste just a little better because it was made with love.

Ingredients:

2 c. graham cracker crumbs
1/4 c. white sugar (Optional)
1/2 c. melted butter
2 to 3 c. flaked coconut
1 (14 ounce) can sweetened condensed milk
2 tsp. vanilla
1 (12 ounce) package mini semisweet chocolate chips

Directions: 

Heat the oven to 350°F.

In a medium bowl, combine the graham cracker crumbs, white sugar if using, and melted butter. Mix until the crumbs are evenly moistened.

Press the mixture firmly and evenly into the bottom of an 8 x 12-inch baking pan.

Sprinkle 2 to 3 cups of flaked coconut evenly over the graham cracker crust.

In a small bowl, stir the sweetened condensed milk and vanilla together. Pour the mixture evenly over the coconut layer. Gently spread it with a spatula if necessary so the coconut is covered.

Bake for 15 to 20 minutes, or until the coconut layer is set and the edges are lightly golden.

Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot coconut layer.

Cover the pan with aluminum foil or a lid for 2 to 3 minutes. The heat from the bars will soften the chocolate chips.

Remove the foil or lid and use a spatula to spread the softened chocolate evenly over the top.

Place the pan on a wire rack and allow the bars to cool completely. For firmer chocolate, allow the bars to sit until the chocolate has completely hardened, about 1 hour.

Once completely cool and set, cut into squares or bars and serve.

Tips for Best Success:

• Press the crust firmly. A firmly packed graham cracker crust will hold together better when the bars are cut.
• Don't skip the cooling time. The bars need to cool completely before cutting so the layers have time to set.
• Use the coconut amount you prefer. Two cups will give you a thinner coconut layer, while three cups will give you a thicker, more coconut-filled candy bar.
• Watch the bars near the end of baking. Ovens vary, so start checking around 15 minutes.
• Cover the pan after adding the chocolate chips. This traps the heat and helps the chocolate soften enough to spread easily.
• For cleaner cuts, allow the bars to cool completely before slicing. You can also chill them briefly before cutting.
• Line the pan with parchment paper.  If you want to make the bars especially easy to remove from the pan, line the pan with parchment paper. Be sure to leave some parchment extending over the sides so you can lift the entire slab out before cutting.

Variations and Substitutions:

• Use different chocolate.  Milk chocolate chips can be used instead of semisweet chocolate if you prefer a sweeter candy bar. Dark chocolate chips are another option for a richer chocolate flavor.
• Add chopped nuts.  For a little crunch, sprinkle chopped pecans or almonds over the coconut before adding the condensed milk.
• Try different coconut: Unsweetened coconut works well if you want to reduce the sweetness. Sweetened coconut will give you a more traditional candy-bar flavor.
• Make a thicker crust.  If you really enjoy the graham cracker layer, you can increase the crust slightly by adding a little more graham cracker crumbs and butter while keeping the mixture firmly pressed into the pan.
• Make them extra chocolatey.  A combination of semisweet and milk chocolate chips can be used for the topping.

Serving Suggestions:

These chocolate coconut bars make a delicious Halloween treat, but you certainly don't have to wait for Halloween to make them.

Serve them:

• On a Halloween dessert tray
• Alongside cookies and other homemade candies
• At holiday gatherings
• With coffee or hot chocolate
• As an after-dinner treat
• Packed in a tin for family and friends
• At potlucks, bake sales, or family gatherings

They also make a nice homemade addition to a Christmas cookie and candy platter.

How to Store:

• Room temperature: Allow the bars to cool completely and let the chocolate topping harden before storing. Place the bars in an airtight container. If you need to stack them, place a sheet of parchment or wax paper between the layers to keep the chocolate from sticking.
• Refrigerate:   If your kitchen is warm or you prefer firmer chocolate, refrigerate the bars.
• Freezer:  For longer storage, the bars can be frozen in an airtight, freezer-safe container. Separate layers with parchment or wax paper and thaw before serving.

Frequently Asked Questions:

Are these chocolate coconut bars the same as Mounds candy bars?
They are similar in flavor because they combine coconut and chocolate, but these homemade bars also have a buttery graham cracker crust. The crust gives them a different texture from a traditional Mounds candy bar.

Can I omit the sugar from the graham cracker crust?
Yes. The white sugar is optional. The sweetened condensed milk and chocolate provide plenty of sweetness, so leaving the sugar out will simply make the crust a little less sweet.

Can I use unsweetened coconut?
Yes. Unsweetened coconut can be used if you prefer a less-sweet dessert. Sweetened coconut will produce a sweeter, more candy-like result.

Can I use regular-sized chocolate chips?
Yes. Regular semisweet chocolate chips can be used. Mini chocolate chips simply melt a little more quickly and make it easy to get an even layer of chocolate.

Why do I cover the bars after adding the chocolate chips?
Covering the hot bars for a few minutes traps the heat and helps soften the chocolate chips so they can be spread evenly across the top.

How do I know when the bars are done baking?
The coconut layer should be set and the edges should be lightly golden. Start checking around 15 minutes because oven temperatures can vary.

Why are my bars difficult to cut?
They may not have cooled completely yet. Allow them to cool and let the chocolate harden before cutting. A short time in the refrigerator can also make them easier to slice.

Can I make these ahead of time?
Yes. These bars are a good make-ahead treat because they need time to cool and set. Store them in an airtight container until you're ready to serve them.

Old-Fashioned Chocolate Peanut Butter Eggs

Simple homemade peanut butter eggs coated in rich chocolate

This is a recipe from my Grandmother's recipe box. With today’s candy prices and ingredients, we decided to go back to something simpler—making our own, just like my grandmother used to do.

She made treats like this for her children, using just a handful of pantry staples and a little time. These peanut butter eggs are one of those recipes that remind you homemade is often best.

They’re creamy, sweet, and coated in chocolate—very much like a peanut butter cup, but even better because they’re made right in your own kitchen. Whether you’re filling Easter baskets or just craving something sweet, these are a joy to make and share.

Ingredients:

Peanut Butter Filling

1 stick (1/2 cup) butter, softened
1 c. smooth peanut butter
2 1/2 c. powdered sugar
1 tsp. vanilla

Chocolate Coating

2 cups chocolate chips
1–2 teaspoons coconut oil (optional, for smoother melting)

Directions:

In a large mixing bowl, beat together the butter, peanut butter, powdered sugar, and vanilla until smooth and well combined. The mixture should be thick and hold its shape when formed.

Scoop and shape the mixture into egg shapes using your hands. Place them on a parchment- or wax paper-lined baking sheet.

Transfer the shaped eggs to the freezer and chill for at least 1 hour, or until firm.

In a heavy-bottomed saucepan (or microwave-safe bowl), melt the chocolate chips over very low heat, stirring frequently. If using coconut oil, stir it in to create a smoother coating. Remove from heat when mostly melted and stir until fully smooth.

Working quickly, dip each peanut butter egg into the melted chocolate. Use a fork to lift the egg, allowing excess chocolate to drip off.

Place the coated eggs back onto the lined baking sheet.

If desired, decorate with sprinkles or drizzle with icing.

Refrigerate until the chocolate is fully set.

Serve and enjoy.

Tips for Best Success:

• Chill the eggs well before dipping—they hold their shape better
• Use a fork or dipping tool for easier coating
• Melt chocolate slowly to prevent burning
• Work in small batches so eggs stay cold
• Add coconut oil for smoother, shinier chocolate

Variations and Substitutions:

• Crunchy: Use crunchy peanut butter
• Different chocolate: Use milk, dark, or white chocolate
• Healthier option: Reduce powdered sugar slightly
• Add-ins: Mix in crushed graham crackers or rice cereal
• No coconut oil: Skip it—just melt chocolate carefully

Serving Suggestions:

• Perfect for Easter baskets
• Serve on a dessert tray
• Package for homemade gifts
• Enjoy with coffee or milk

How to Store:

• Refrigerator: Store in an airtight container up to 2 weeks
• Freezer: Freeze up to 2–3 months
• Serve chilled or at room temperature

Frequently Asked Questions:

Why is my mixture too soft?
Add a little more powdered sugar until it firms up.

Can I skip freezing?
Freezing helps them hold shape when dipping—recommended.

Why is my chocolate thick?
Add a little coconut oil or melt more gently.

Can I make these ahead of time?
Yes, they store very well.

Do these taste like peanut butter cups?
Yes—only richer and more homemade. 

Old-Fashioned Homemade Marshmallows

Soft, Fluffy Marshmallows Made with Simple Ingredients 

Making homemade marshmallows may sound complicated, but it’s actually quite simple. This recipe comes from my mother’s recipe box, and she would make these marshmallows as an extra special treat when I was growing up.

Unlike many store-bought marshmallows, this recipe does not use corn syrup. Instead, the marshmallows are made with just a few basic ingredients and whipped into a soft, fluffy texture that melts beautifully in hot chocolate.

They are delicious stirred into a warm mug of cocoa, but they are just as good eaten on their own. Once you try homemade marshmallows, you may find that they taste even better than the ones from the store.

Try making a batch for your family and see if you agree.

Ingredients: 

3 Tbs. unflavored gelatin  (about 3 standard gelatin packets)
1 c. cold water (divided)
2 c. sugar
1/4 tsp. salt
1 Tbs. vanilla extract
Powdered sugar (for dusting) 

Directions: 

Butter or line an 8 x 8-inch square baking pan with parchment paper. Set aside.

Pour 1/2 cup cold water into the bowl of a stand mixer. Sprinkle the gelatin evenly over the water and allow it to sit for about 10 minutes. The mixture will thicken as the gelatin softens.

In a heavy saucepan, combine the remaining 1/2 cup water, sugar, and salt. Cook over medium heat, stirring just until the sugar dissolves and the mixture begins to boil.

Once the mixture starts boiling, stop stirring and allow it to cook until it reaches 240°F (soft-ball stage) on a candy thermometer. This usually takes about 8 to 10 minutes.

Remove the syrup from the heat.

Turn the mixer on low speed and slowly pour the hot sugar syrup into the gelatin mixture.

Once all the syrup has been added, increase the mixer speed to high and beat for 10 to 12 minutes. The mixture will become white, fluffy, and triple in volume.

Add the vanilla extract and mix briefly to combine.

Pour the marshmallow mixture into the prepared pan and smooth the top with a spatula.

Dust the top lightly with powdered sugar.

Allow the marshmallows to sit at room temperature for 6 to 8 hours, or overnight, until fully set.

Dust a cutting board with powdered sugar and turn the marshmallow slab out of the pan. If parchment was used, peel it away.

Using a sharp knife or pizza cutter dusted with powdered sugar, cut the marshmallows into squares.

Toss the pieces in powdered sugar to coat all sides so they do not stick together.

Tips for Best Success:

• Use a candy thermometer to ensure the sugar syrup reaches the correct temperature.
• Grease or line the pan well so the marshmallows release easily.
• Dust your knife or pizza cutter with powdered sugar before cutting.
• If the marshmallow mixture sticks to the spatula, lightly grease it.

Variations and Substitutions:

• Peppermint marshmallows:  Add a few drops of peppermint extract instead of vanilla.
• Chocolate marshmallows:  Add a tablespoon of cocoa powder while mixing.
• Colored marshmallows:  Add a few drops of food coloring during the final mixing stage.
• Flavored marshmallows:  Try almond extract, maple extract, or orange extract.

Serving Suggestions:

Homemade marshmallows are perfect for:

• Hot chocolate or cocoa
• S’mores
• Dessert platters
• Holiday gift boxes
• Snacking straight from the container

They also make a wonderful homemade gift when packaged in a decorative jar or bag.

How to Store:

Store marshmallows in an airtight container at room temperature.

They will keep well for about 1 week.

Avoid storing them in the refrigerator, as moisture can cause them to become sticky.

Frequently Asked Questions:

Can I make marshmallows without a stand mixer?
Yes, but a hand mixer will require more time and effort since the mixture needs to be beaten for several minutes until fluffy.

Do I have to use a candy thermometer?
A thermometer helps ensure the correct sugar temperature, but if you are experienced with candy making you can use the soft-ball stage test.

Why do my marshmallows stick together?
They may need more powdered sugar-coating or additional time to set.

Can I double the recipe?
Yes. Use a larger pan such as a 9 x 13-inch baking dish.  

Chocolate Covered Peanut Butter Eggs

Chocolate Covered Peanut Butter Easter Eggs

Instead of buying Easter candy, or any day candy, why not make it yourself.  These chocolate covered peanut butter eggs are sooth and creamy. It is a recipe that even your kids will enjoy helping you to make. They can create their very own peanut butter eggs.

 Ingredients

1 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar or more
1 Tbs. milk
1 1/2 c. dark chocolate chips
2 Tbs. shortening

Directions

In a large mixing bowl, combine peanut butter, butter, and vanilla.  Mix well until thoroughly combined. 

Gradually mix in the powdered sugar. Mix well. If the mixture is too crumbly, add some whole milk until you get the right consistency.  It should be like play dough.

Shape the mixture into 16 to 32 eggs shapes, depending on how big you want your candy eggs to be. Leave the bottom of the eggs flat. Place them onto a baking sheet lined with waxed paper. Place in the refrigerator for at least 30 minutes, or until firm. If you have a deviled egg holder, you can use that as a mold to shape your eggs. You can also form them into small balls for buckeyes.

In a microwave safe bowl, add the chocolate chips and shortening.  Place in the microwave and heat them for 30 seconds. Remove the bowl with the chocolate chips and stir the chocolate mixture. Repeat this step a second time.  After that, only microwave the chocolate for 10 seconds.  Stir the chocolate. Repeat this step of microwaving the chocolate for 10 second intervals and stirring after each one until the chocolate is smooth.  

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs back on the baking sheet lined with waxed paper.  Repeat this procedure for each egg. 

Refrigerate the eggs for at least 30 minutes, or until the chocolate is set and firm. Store the peanut butter eggs in an airtight container in the refrigerator. 

Peanut Butter Cups

Making your own Peanut Butter Cups is so easy.  With just a few simple ingredients that you probably already have in your pantry, you can make and eat this delicious treat any time.

Ingredients

3 c. semi sweet chocolate chips
1 c. peanut butter, divided
1/2 c. powdered sugar
4 1/2 tsp. butter
1 tsp. vanilla
1/2 tsp. salt

Directions

Line 12 mini muffin cups with mini muffin liners. Set aside.

In a bowl, combine 1/2 c. peanut butter, powdered sugar, butter, vanilla, and salt.  Beat until smooth and creamy.

In a microwave safe dish, combine the chocolate chips, and 1/2 c. peanut butter. Microwave, stirring every 20 seconds, until the mixture is melted and smooth. Or you can melt the chocolate and peanut butter over the stove top in a double boiler, stirring frequently to keep it from burning.

Place a teaspoonful of chocolate mixture into the paper lined cups. Drop a scant teaspoonful of the peanut butter mixture, making sure it is not against the sides of the liner. Spoon another teaspoonfuls of melted chocolate over the top. 

Place in a cool location or in your refrigerator until the chocolate is set. Store in an airtight container. 

Notes:

You can also use regular sized muffin cups, but you will need to add more chocolate and peanut butter mixture to each cup.

Stir in a teaspoon of shortening in the chocolate chip mixture as they melt to give it a glossier finish.

You can substitute about 1 cup of chocolate chips and use 4 (1.55 oz.) milk chocolate candy bars.

Brown Sugar Candy

 This candy literally melts in your mouth. It is creamy, smooth and rich tasting. This candy does not have to be beaten until smooth, and it looses its gloss. This is the easy method, where you don't have to beat it to a certain point before you pour it into the pan. However, it is just as delicious.

Ingredients:

2 c. packed brown sugar
1 (12 oz. can) evaporated milk
1/2 c. butter
1/2 tsp. salt
1 tsp. vanilla
2 c. miniature marshmallows
1 c. chopped walnuts (optional)

Directions:

Butter the bottom of an 8 or 9-inch baking pan. Set aside.

In a large saucepan, mix the evaporated milk, brown sugar, butter and salt.  Cook over medium-high heat, stirring constantly, until the mixture comes to a boil.  Lower the heat to medium. Stirring occasionally, cook until the candy registers 238° or soft ball stage on a candy thermometer.

Remove the candy from the heat. Mix in miniature marshmallows, vanilla and walnuts if desired.  Stir until the marshmallows have completely melted.

Pour the mixture into the prepared pan. 

Cool completely before cutting into squares.  Serve and enjoy! Store in an airtight container.

Flavored Cream Cheese Candies

Making your own mints is easy, and you can make them any flavor or color that you desire.  Some people call them Christmas mints, merriments, bridal or baby shower mints. I just know they melt in your mouth and are delicious.

Ingredients

 4 oz. cream cheese, softened to room temperature
1 Tbs. butter
1/2 to 1 tsp. vanilla extract, raspberry extract, strawberry or Jello powder or 1 or 2 drops of oil
3 c. powdered sugar
food coloring, (optional)

Directions

In a mixing bowl, beat the cream cheese and butter until smooth using an electric mixer. 

Add the extracts, flavoring, jello or oil of your choice. Start out the least amount first. If you are using jello, add 1/4 teaspoon. If you are using oil, only add 1 or 2 drops, as the oil is more potent than the extracts.

Stir in the powdered sugar.  When you get to the last cup, add it in stages, mixing until you get a thick consistency. If you add too much, and it is dry and brittle, then add a little bit of heavy cream until it holds its shape. Taste the mixture. If you think it needs more flavoring, add more until you are satisfied. It is easier to add more flavoring than it is to try and remove it should you get too much.

Add the food coloring if desired. 

Line a cookie sheet with wax paper.  Roll mixture into small balls. Roll the balls in granulated sugar, then place them on waxed paper. Flatten the balls with the bottom of a glass or a with a fork dipped in granulated sugar to keep the candy dough from sticking. 

Allow the candies to dry for about 2 hours on waxed paper, containers.  

Store between layers of waxed paper in an airtight container in the refrigerator or place them in the freezer. 

Notes:

The jello powder needs to be fine. If it is not, then place it in a blender or food processor and process it until it is very fine. Store the leftover powder in a mason jar to use in frosting, or more Cream Cheese Candies

 

Peanut Butter Pinwheels Potato Candy

In spite of the name Peanut Butter Pinwheels Potato Candy, this is surprisingly an excellent treat. It is easy to make, too. No one would ever guess that the secret ingredient in this candy is a potato.  But not just any potato will work. You need to use a Russet potato.  Any other kind of potato will not work, and neither will instant potatoes.

The recipe is almost fool-proof. You don't really need to use measurements, but these are here as a guideline. The recipe can be made smaller or larger, depending on how much you want to make.  

Directions

1/2 c. mashed russet potatoes
2 tsp. vanilla
pinch of salt
6 to 8 c. powdered sugar
1/2 to 2/3 creamy peanut butter

Directions

Fill a medium saucepan with cold water. Wash and peel the potatoes. Cut the potatoes into cubes or quarter them and put them in the pot of water. Bring the water to a boil and cook until the potatoes are soft.  Drain the potatoes.

Mash the potatoes with a fork, potato masher or an electric mixer. Try to get the potatoes as smooth as possible.  

Add the vanilla and salt to the mashed potatoes. Mix well.

Stir in one cup of the powdered sugar.  Mix well. The mixture will turn runny when you do this. Don't worry, as that is what it is supposed to do.   Continue adding and mixing in the powdered sugar until the dough becomes stiff.  Add a layer of powdered sugar to your clean counter or on a sheet of parchment paper or waxed paper. Turn the candy dough out onto the counter. Knead in more powdered sugar until the dough is the consistency of play dough.  Continue to knead or work with the dough until it is smooth and no longer sticks to your hands.

Dust the work surface and your rolling pin with powdered sugar.

Form the dough into a rectangle and dust the top with more powdered sugar.   Roll the dough out into a rectangle. The thickness should be about 1/4 inch thick. However, you can make this as thick or thin as you like, but don't make it too thin, or it will crack, and your candy will not look very pretty.   

Once you have the dough rolled out, spread the peanut butter across the top evenly.  Do not spread the peanut butter out to the edge of the dough. Leave a small amount of space between the peanut butter and the edge. 

Starting with the long side, slowly and carefully begin to roll up the dough into a log shape, working from one side to the other.  You can use a dough blade if the dough sticks to your countertop, or paper.  

Wrap the candy log in the parchment or waxed paper that you were using to roll the dough out on. Or you can use plastic wrap. This helps the peanut butter potato log to hold its shape 

Refrigerate until firm. Slice the candy and serve.

Notes:

If the mixture becomes too dry while kneading, add a bit more of your mashed potato. 

If the mixture is too wet, just add more powdered sugar. 

Easy Candied Pecans

 

This is a wonderful snack.  Pecans, or almost any kind of nut, with a cinnamon syrup coating.  Be warned.  Once you start eating them, it is hard to stop.

Ingredients

1 3/4 c. pecan halves
1 Tbs. butter, softened
1 c. sugar
1/2 c. water
1/2 tsp salt
1/2 tsp. cinnamon
1 tsp vanilla

Directions

Heat oven to 250°.

Place pecan halves in a baking sheet in a single layer.

Bake the pecans for 10 minutes, or until they are nicely warmed.

In a heavy saucepan, combine butter, sugar, water, salt and cinnamon.  Over medium heat, cook, stirring constantly, until the mixture comes to a boil and the sugar is completely dissolved. It is important that the sugar dissolves completely, because if it isn't, sugar crystals will form. This will give the texture of eating grainy pecans.  

Cover the pot with a lid.  Cook for 2 minutes.  This will dissolve the sugar that may be on the sides of the pot. 

Remove the lid.  Cook without stirring until the mixture reaches soft ball stage, 236° on a candy thermometer.  Remove from heat.

Stir in vanilla.  

Add the pecans.  Stir until the pecans are evenly coated in the syrup. 

Spread the pecans on a buttered baking sheet.  Bake for 30 minutes, stirring every 10 minutes. Spread on a cool baking sheet lined with waxed paper.

Cool and enjoy.

Homemade Caramel

Soft, chewy, rich tasting caramel candy. This is so much better than what you can buy at the store. Although it does take a bit of time to make, it is totally worth doing!

 Ingredients

2 c. sugar
1 c. brown sugar
1 c. corn syrup
1 c. evaporated milk
2 c. whipping cream
1 c. butter
1 1/2 tsp. vanilla

Directions

Line a 12 x 15-inch baking sheet with parchment paper.

In a large heavy saucepan, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream and butter.

Stirring constantly, cook over medium heat until the mixture registers 250° on a candy thermometer.  This can take anywhere from 30 minutes to 1 hour. It is important to stir constantly, otherwise the caramel will burn on the bottom of the pan, and you will have black clumps in the candy mixture. Remove from heat.

Stir in vanilla.  

Pour into prepared pan, spreading the mixture out, so it is even. Set aside to cool.  If you live in a cool climate, place the pan outside or in your unheated porch.  

Cut into squares when cool.  Wrap them in wax paper for longer storage if desired.

Notes:

You will want to make sure that your candy thermometer is accurate. To test it, bring a pot of water to a boil. The thermometer should read 212°.  If it does not, adjust the reading by adding or subtracting degrees, so it will be accurate.

Cornflake Candy

This is an old-fashioned candy recipe that has been around for many years.  It is very easy to make and tastes great.

Ingredients

5 c. corn flakes
2 c. crispy rice cereal
2 c. salted peanuts (optional)
1 c. sugar
1 c. whipping cream
1 c. white corn syrup

Directions

Butter a 9 x 13-inch cake pan.

In a large heatproof bowl, combine corn flakes, crispy rice cereal and peanuts. Set aside.

In a large saucepan, combine sugar, whipping cream and corn syrup.  Stirring constantly, bring to a boil and cook until the mixture reaches the hard ball stage or 260° on a candy thermometer.  

Pour the hot mixture over the cereals and nuts.  Mix well.

Spoon into prepared pan.  Carefully pat the mixture evenly in the pan.  Cut into squares before the mixture cools completely.

Cherry Bing Mash Candy

This is our favorite candy to make every Christmas.  This recipe can be easily doubled and spread in a 9 x 13-inch cake pan.

Ingredients

1 c. sugar
4 Tbs. butter
1/4 tsp. salt
1/3 c. evaporated milk
1 c. mini marshmallows or 6 large marshmallows
1 c. cherry chips
1/2 tsp. vanilla
1 c. semi-sweet chocolate chips
1/2 c. creamy peanut butter
1 c. peanuts, chopped

Directions

Line a 8 or 9-inch square pan with waxed paper. 

Combine sugar, butter, salt, and evaporated milk.  Stirring constantly, bring to a boil.  Boil for 5 minutes, stirring constantly. Remove from heat.

Add marshmallows, cherry chips and vanilla.  Stir until the marshmallows and cherry chips are melted. 

Spread in prepared pan.   Place the pan in the refrigerator or if you live in a cool climate, place the pan in the porch to cool down and start to harden.

In the same saucepan that you made the cherry candy in, combine chocolate chips and peanut butter. Turn the heat to low and stir until the chocolate chips are melted. 

Add peanuts if desired.  

Spread the melted chocolate and peanut butter over the cherry layer.

Cool in the refrigerator, or if you live in a cold location, place outside on your porch to harden. Cut into squares.

Old Fashioned Hard Candy or Broken Glass Candy

This is an old recipe that we make during the holidays.  As you cook up a batch of this hard candy, it fills the house with the wonderful, refreshing scent of cinnamon, peppermint, or anise.  Tint the candy with the color of your choice.  Put the candy in a clear jar, and you have a wonderful gift to give someone.

Ingredients

3 3/4 c. sugar
1 1/2 c. light corn syrup
1 c. water
food coloring
1/4 tsp. of your favorite flavoring oil like cinnamon, anise, butterscotch, peppermint,
1/2 c. powdered sugar (optional)

Directions

Butter two 15 x 10-inch heavy baking pans.

In a heavy saucepan, combine sugar, corn syrup, water, and food coloring. Add as much coloring as you desire to get the color you want.

Over medium heat, stir constantly until the sugar dissolves completely. Bring to a boil.  Cook without stirring until the candy reaches the hard crack stage, or 300° on a candy thermometer. 

Remove from heat.  Carefully and quickly stir in the flavoring of your choice. Pour into the prepared pans and allow the candy to cool completely. If the candy is too thick in places, tilt the pan so the candy evens out.

Dust the candy with powdered sugar if you would like a more frosty look. Then break the candy into pieces.  Store the hard candy in an airtight container. 

Notes

To make the candy into nice squares, quickly score the hot candy with a pizza cutter sprayed with cooking spray. You may have to go back and re-cut through the candy,  Then the candy can be easily broken into squares.

Penuche Fudge

This is an old-fashioned recipe that my aunt would make during the holiday seasons.  It is buttery, melt in your mouth fudge that is sure to please. The taste of the fudge is a cross between caramel and butterscotch.  

Ingredients

3/4 c. evaporated milk
2 c. brown sugar
1 c. sugar
1/4 tsp. salt
1 tsp. vanilla
1/4 c. butter
2 Tbs. corn syrup

Directions

Butter the bottom of an 8-inch square pan. Set aside.  

In a heavy saucepan, combine milk, brown sugar, sugar, corn syrup and salt.  Stirring constantly over medium heat, bring to a boil. When the mixture comes to a rapid boil, stop stirring, but continue to cook until  it reaches soft ball stage, or a candy thermometer reads 237° to 242°.  Remove from heat.

Add vanilla and butter, but do not stir.  It is important to not stir the candy at all, otherwise there will be large sugar crystals forming, and your candy will be gritty instead of smooth.

Allow the candy mixture to cool to 110°. This can take between 20 and 40 minutes.  Beat with a wooden spoon until the penuche begins to thicken.  Add the walnuts if desired at this point. Continue beating until the candy begins to lose its sheen.  Stop stirring. Pour the candy into the prepared pan.

If you do not have a candy thermometer, you can drop a small amount of the mixture into a bowl of cold water.  If it forms a ball that can be picked up easily, and flattened between your fingers, then the candy is at the 234° soft ball stage.

Old-Fashioned Martha Washington Candy

This recipe came about in the 1920s, and it has stood the test of time. It is an old-fashioned candy treat that is easy to make. It is perfect for gift giving, but be sure to make extra for you and your family can enjoy them too!

Ingredients

1/2 c. butter, softened
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla
4 c. powdered sugar
2 c. flaked coconut
3 c. pecans, chopped
1 (12 oz. pkg semi-sweet chocolate chips **
2 tsp. shortening

Directions

In a large mixing bowl, combine butter, sweetened condensed milk and vanilla together.  

Slowly add the powdered sugar and mix until well combined. 

Stir in the flaked coconut and pecans. Mix thoroughly with a wooden spoon. If you need to thicken the candy, just add more sugar, one tablespoon at a time.  You want it to be like a cookie dough.

Remove about a tablespoon of the candy dough and roll between your hands into small balls between the palms of your hands. Place the balls on a parchment covered cookie sheet.  Chill for at least an hour in the refrigerator.

When the candy hardens, it is time to melt the chocolate.

In a double boiler, melt the chocolate chips and shortening together over simmering water. Stir often to keep the chocolate from burning.  When the chocolate melts completely and is smooth, remove from the simmering water.  

Dip one coconut ball at a time. Place the coconut ball on top of the tines of a fork and then dip the ball into the melted chocolate.  

Place the chocolate coated candy balls on a pan lined with waxed paper.  Repeat until all the balls have been dipped in chocolate.

Chill for at least 15 minutes, or until the chocolate sets and hardens.

Notes:

You can use 1-pound almond bard in place of the chocolate chips and shortening. Just melt in the same way or as directed on the package.

 

No-Bake Peanut Butter Bites

One of the easiest recipes we have, that brings back fond memories of my kids is this recipe, No-Bake Peanut Butter Bites.  It is one that my kids loved to help make when they were little. Then, when they got older, they would make it on their own. They no longer needed the recipe, they knew it by heart.  They added the ingredients without measuring and would make it taste just right. 

The dough stayed pliable like play dough, and could be shaped.  If you have small kids, they can mix the ingredients with their hands for more fun in cooking.

Go ahead, make some delicious memories with your kids today!

Ingredients

2/3 c. light corn syrup
2/3 c. peanut butter
1 c. dry milk powder
2/3 c. confectioners' sugar

Directions

In a bowl, combine corn syrup and peanut butter together with a wooden spoon.

Gradually stir in dry milk powder. Add the confectioner's sugar. Mix thoroughly.

Sit down and enjoy. You can also roll into a log and cut into 1-inch pieces. Or just grab some out of the bowl and start eating.

 

 

Homemade Peanut Butter Coconut Eggs

Here is another recipe for candy chocolate covered Easter eggs.  And these delicious eggs aren't just for Easter. Instead of making them into egg shapes, you can form them into balls and dip those in the melted chocolate.  These make for a wonderful sweet treat any time of the year. 

Ingredients

1/4 c. butter, softened
3/4 c. peanut butter
1 1/2 to 2 c. powdered sugar
1 c. sweetened coconut, shredded
1/2 c. walnuts, chopped fine (optional)
2 c. semi-sweet chocolate chips
2 Tbs. shortening

Directions

Cream the butter and peanut butter until light and fluffy on high speed.

Turn the mixer to low and mix in 1 cup powdered sugar. Stir in the coconut and chopped walnuts if desired. 

Turn out onto a board or countertop dusted with powdered sugar.  Knead in the rest of the powdered sugar until the mixture is no longer sticky and it will hold its shape. 

Form into egg shapes.  Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for about 4 hours or until they are firm. 

Melt chocolate chips and shortening in the microwave, stirring every 15 to 30 seconds until the chocolate is melted and smooth.  Or you can melt the chocolate chips on the stove top on a very low heat, stirring constantly until the chocolate chips are melted.

Place one egg on the tines of a fork or you can use one of those 2-pronged forks if you have one. Dip the egg into the chocolate, making sure all the exposed areas are covered in chocolate. Allow the excess chocolate to drip off, before placing the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with colorful sprinkles while the chocolate is still soft. Or you can allow the chocolate to harden and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.

 Homemade Peanut Butter Easter Eggs

Make this Easter holiday extra special by making your own candy. These Peanut Butter Eggs are just as good or even better than the name brand ones you buy in the store. And they are a lot cheaper, too! No two eggs will ever be the same. Peanut butter and chocolate; two great tastes in one.

Ingredients

3/4 c. creamy peanut butter
1/2 c. butter, softened
1/2 tsp. vanilla
2 1/3 c. powdered sugar
1 c. graham cracker crumbs
1 1/2 c. semi-sweet chocolate chips
2 Tbs. shortening
powdered sugar for frosting decorations or sprinkles See below.

Directions

Beat peanut butter, butter and vanilla on medium high speed until thoroughly combined.  Turn the mixer on low as you gradually add the powdered sugar and graham cracker crumbs. 

Form into 16 egg shapes. Place on a tray or cookie sheet lined with waxed paper.  Cover and chill the eggs for 4 hours, or until firm.

In a microwave safe container, melt the chocolate chips and shortening. Stir the mixture every 30 seconds until the chocolate is melted and smooth. You can also melt the chocolate chips using the stove top, over very low heat. Stir the chocolate and shortening constantly, so the chocolate does not burn. 

Place an egg on the tines of a fork, or you can use one of those long handled 2-tined forks as well. Dip the eggs into the chocolate, making sure the surface is covered with chocolate.  Allow the excess chocolate to drip off.  Place the eggs on the waxed paper.  Repeat this procedure for each egg. 

Decorate with sprinkles, or place the eggs in the refrigerator and chill until the chocolate is firm. Or you can decorate the eggs with powdered sugar icing.

Frosting 

To make the frosting, combine 2 cups powdered sugar, 4 teaspoons corn syrup, 1 teaspoon vanilla and 1 to 2 tablespoons milk. Beat until smooth and the right consistency for piping the frosting through a decorator bag or tube.  You may want to divide the frosting into separate containers and tint each one with a different color if desired.

Magic Easter Eggs

These Easter eggs will be one of a kind as each one is hand-made by you. No two eggs will be exactly alike. 

Ingredients

1/2 c. butter
1 tsp. vanilla
1 tsp. salt
few drops of yellow food coloring, optional
1 can sweetened condensed milk
6 c. powdered sugar
1 1/2 lbs. semi-sweet chocolate, melted

Directions

Cream butter, vanilla, salt and yellow food coloring in a mixing bowl.  

Blend in sweetened condensed milk, mixing until the mixture is smooth. 

Gradually add the powdered sugar, blending well after each addition. When the mixture becomes too stiff to mix anymore, turn out onto a board or countertop dusted with powdered sugar. 

Knead in the remaining powdered sugar until you have a dough that is smooth and no longer sticky. 

Form mixture into egg shapes. Place on a tray or cookie sheet lined with waxed paper. Cover and chill the eggs for 4 hours or until firm. 

Melt the semi-sweet chocolate.  Place an egg on the tines of a fork or one of those 2-pronged forks if you have one. Dip the egg into the chocolate, allowing the excess chocolate to drip of. Place the chocolate egg on the waxed paper. Do this to each egg until they are all coated in chocolate. 

You can decorate the eggs with sprinkles while the chocolate is still soft. Or you can allow the chocolate to stand until firm and then decorate with icing. 

Store the chocolate Easter eggs in a covered container at room temperature. You can also place them in the refrigerator if it is hot where you are to keep the chocolate from melting.