Grandma Howlett's Peanut Brittle

2 C sugar
1/2 C water
1 C white corn syrup
2 C raw peanuts

Measure & set aside:
1 Tbsp butter
1 tsp salt
2 tsp vanilla
2 level tsp baking soda

Mix together sugar, water and syrup. Bring to boil in heavy aluminum pan (pressure cooker great!) Boil until it threads when dropped from spoon (abt 265 degrees F). Add uncooked or raw peanuts. Let cook until syrup begins to turn light brown (300 degrees F). Remove from stove, and quickly add butter, soda, salt & vanilla. Stir and pour on a large buttered cookie sheet or marble slab. Spread thin and cool. When cooled well, crack with back of knife handle.

My mother made this recipe at Christmastime for most of my Christmases at home. Mmmm! It means Christmas to me!

 

Ultra Easy Fudge

Originally called Frightfully Easy Fudge* 

Ingredients

1 can sweetened condensed milk

12 ounces chocolate chips (use your preference – milk chocolate, bittersweet, semi-sweet, dark – they are all good)

1 tsp vanilla extract

Equipment

A double boiler (or a heat-proof bowl and saucepan)

8″x8″ pan

Parchment paper

Spatula

Knife

Directions

1. Gather your ingredients and tools.

2. In your double boiler, melt the chocolate chips and sweetened condensed milk over medium heat.

3. Remove from the heat and stir in the vanilla extract.

4. Line an 8″x8″ pan with parchment paper, pour the mixture in the pan, and spread evenly. Place the pan in the fridge for 3-4 hours, or until firm.

5. Turn the fudge onto a cutting board. Peel the paper off and cut into squares.

6. Display on a spooky platter and you have quick, easy fudge that everyone will think you worked forever on!

*Find recipe & pics at: http://www.chickabug.com/blog/2011/10/frightfully-easy-fudge-recipe.html

See's Fudge

Combine in a large bowl, but don't mix:

2 large pkg. milk chocolate chips
2 large jars marshmallow cream (9 oz)
2 c chopped nuts (I prefer pecan)
1 tsp vanilla
2 cubes soft, but not melted butter

Cook 4 1/2 cups sugar and a large can of Sego milk, [I think that means evaporated milk?] bringing to a rolling boil.  Reduce heat and boil 11 minutes, stirring constantly,  Pour hot mixture over ingredients in bowl and blend well with wooden spoon.  Pour into well buttered pans.  (May be kept in refrigerator or cool place.) Makes 2 (9X12 inch) pans.

(Recipe by Mary Ann Isaksen, as found in the Salt Lake Wasatch Stake Relief Society Cookbook, p. 156, which we got from a cousin as a wedding gift in 1989).