Millionaire's Fudge

This fudge is similiar to Fantasy Fudge but is richer and makes thicker pieces.

4 1/2 c sugar
Pinch of salt
1 2/3 c evaporated milk
12 oz chocolate chips
12 oz milk chocolate chips
1 pint marshmallow creme
2 c chopped pecans

Butter a 13 x 9 inch baking dish and set aside.
Combine sugar, salt, butter and milk in 3 quart saucepan. Bring to a boil and boil for 6 minutes, stiring occasionally. Place chocolate chips in a large bowl and pour boiling syrup over them. Beat until chocolate is melted. Stir in marshmallow creme and pecans. Pour into a 13 x 9-inch, buttered baking dish. Cool completely, then cut in pieces.

Divinity

Divinity is tricky to make, but this recipe is very yummy.

2 1/2 c granulated sugar
1/2 c water
1/2 c light corn syrup
2 egg whites
1 t vanilla extract
1 c shopped pecans

In a 3 quart saucepan, combine sugar, water, and corn syrup. Cook and stir over low heat until sugar is dissolved. Cover and cook over medium heat 2 to 3 minutes to wash down sugar crystals from sides of pan. Uncover and cook over medium heat, without stirring, to hard ball stage (260 degrees). Remove from heat.

Beat egg whites in a large mixing bowl until stiff peaks from. Pour hot sugar misture in a very thin stream over egg whites while beating constantly at high speed of an electric mixer. Add vanilla, and continue beating just until mixture holds its shape (3 to 4 minutes). Stir in pecans.

Crop by rounded teaspoonfuls onto wax paper. Let cool. Makes about 6 dozen pieces.

Penuche

Penuche is a brown sugar fudge.

1 1/2 c granulated sugar
3/4 c firmly packed brown sugar
3/4 c milk
1 T light corn syrup
1 T butter or margarine
pinch of salt
1 t vanilla extract
1 c chopped pecans

Butter an 8-inch square pan. In 3 quart saucepan, combine granulated sugar, brown sugar, milk, light corn syrup,butter and pinch of salt. Cook over low heat, stirring gently, until sugar dissolves. Cover and cook over medium heat for 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook to soft ball stage (234 degrees) without stirring.

Remove from heat; do not stir. Cool to lukewarm (110 degrees). Add vanilla and pecans. Beat with a wooden spoon 2 to 3 minutes or until mixture thickens and begins to lose its gloss.

Quickly spread mixture into a prepared pan. Mark top of warm candy into squares using a sharp knife. Cool completely, then cut. Makes 1 1/2 pounds of candy.

Pecan Pralines

I found this recipe for Pecan Pralines inside an Adam's Extract bottle when I was a kid. It is still my favorite praline recipe.

2 c granulated sugar 1 tsp butter flavoring
1 c buttermilk 2 c chopped pecans
1 t soda 1 t butter
1 t vanilla

Mix soda and buttermilk in a large saucepan on medium heat. Add sugar and dissolve, stirring the whole time. Boil slowly to soft ball stage (234 degrees). Mixture turns brown as it cooks. Stir constantly. Remove from heat and add flavors, butter and pecans. Stir until it begins to sugar or cream. Drop into small cakes on wax paper and cool. Makes 30 pralines.