How to Make Your Own Old Fashion Butter Caramels and College Fudge

Homemade candies are always a extra treat. And it's always fun to secure the youngsters colse to and show them how to make candy. The keys to making good homemade candy are to follow the instructions carefully. For instance, if the directions say to stir constantly, you must stir permanently or your candy will burn or be grainy. This Butter Caramel recipe says to cook to a firm ball stage. You must be sure to sure to sure cold water for this test and a firm ball is one you don't shape but that forms on its own in the water. If the recipe calls for beating the mixture, it is foremost to give it a good hard beating, not straightforward stirring. Here are old fashion recipes for Butter Caramels and College Fudge which is a rich chocolate. Both recipes are great for sending to the kids away at college, friends or relatives in the military, etc.

Butter Caramels

1 quart heavy cream
1 lb butter
4 cups granulated sugar
3 1/2 cups white corn syrup
1 lb pecan halves
vanilla

In a heavy saucepan, join heavy cream, butter, sugar, and corn syrup. Bring to a polite boil and boil without stirring until a firm ball forms in cold water (this will take an hour or so). Remove pan from the heat and add nuts and some vanilla to taste. Mix well. Pour into a cookie sheet that has sides. Let stand overnight. Cut into pieces and wrap in waxed paper.

College Fudge

1 cup brown sugar
1 cup white sugar
3 tbsps cocoa
1 tbsp butter
1 cup milk
1 cup chopped nutmeats
1 tsp vanilla extract

Put the brown sugar, white sugar, and cocoa in a 2-quart saucepan; mix to blend. Add the butter and gently pour in the milk. Stir together well. Over a low to medium heat bring the blend to a boil. Continue boiling while stirring; cook to the soft ball in cold water stage. Cool slightly then beat until creamy. Add in the vanilla and nuts. Mix well and pour into a buttered pan to cool. Pan size will depend on either you want thin pieces of fudge or thick pieces.

Enjoy!

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delicious Old Fashion Homemade Candy method For Chocolate Fudge

For your own house or to give as gifts, homemade candies are a special treat. I remember how my house would gain in the kitchen on cold winter evenings when I was a child to make candy. My mom's beloved was chocolate fudge, my dad's was peanut butter fudge, and mine was seafoam or divinity. We had a black walnut tree over from our home in Southern Indiana. We used them or hickory nuts in our fudge. For you who don't know what a hickory nut is, it is a lot like pecans and we used them in recipes that called for pecans. Like black walnut trees, we had an plenty of hickory trees. One of our activities every fall was picking up hickory nuts to use in our candies, etc. I later, as a mom living surface Indiana, started using mostly pecans. Since I live in Texas now, we have pecans instead of hickory nuts. And my children never cared much for walnuts. In my opinion, just about any nut would be good in this fudge. This chocolate fudge is made with marshmallow creme, chocolate chips, and evaporated milk. My mom all the time made her fudge with evaporated milk and I still like mine that way today. This method is a composition of how my mom made fudge and my own ideas for it. This fudge makes a great candy for yourself or to put in pretty minuscule boxes and give as gifts. Candy is a great gift but don't limit it to Christmas. It is also a great gift for birthdays, mother's day, father's day, etc.

Grandma'S Chocolate Fudge
4 cups sugar
2 cans (5-oz each) evaporated milk
1 cup (2 sticks) butter
1 pkg (12-oz) semisweet chocolate chips
1 jar (7-oz) marshmallow creme
1 cup chopped walnuts
1 tsp vanilla

Line a 9 x 13-inch baking pan with foil and increase the foil over the edges. Butter the foil and set aside.

Butter the sides of a heavy 3-quart saucepan. Integrate the sugar, evaporated milk, and butter in the saucepan. Cook, stirring, over medium-high heat to boiling. Continue to cook while stirring until the mixter reaches the soft-ball stage or 236 on a candy thermometer. This will take 10 to 15 minutes.

Remove the pan from the heat. Add the chocolate chips, marshmallow creme, walnuts, and vanilla. Stir hard until the chocolate melts. Spread the composition into the ready pan. While still warm, score the candy into squares. When firm, cut all the way through the squares. Store in refrigerator or a cool place.

Yield: almost 3 1/2 lbs

Enjoy!

delicious Old Fashion Homemade Candy method For Chocolate Fudge

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