Most Recent Recipes Below

The last few recipes I have added show up below, but you can use the categories or the search bar to find all the recipes on this site.


Posted On December 26, 2010

Filed under Fudge

Comments Dropped 66 responses


2/3 cup (1 small can) Carnation Evaporated milk

1 2/3 cups sugar

1 tsp. vanilla

½ cup chopped nuts

1 ½ cups semi-sweet choc. Chips

1½ cups(about 16) med. sized marshamallows, diced

Combine Carnation and sugar in saucepan. Cook over medium heat for 5 min., stirring constantly. Remove from heat, add remaining ingredients. Stir until choc. . chips and marshmallows melt, and blend with mixture(about 1 min.) Pour into buttered 8 or 9 inch pan. Cool, cut into 1 inch squares.


Posted On December 24, 2010

Filed under Fudge, no bake

Comments Dropped 449 responses


2 oz. Stork marg.

¼ lb. Plain choc. Broken into pieces (melted tog.)

1 tsp. Vanilla

1 lb. Icing sugar, sieved

3 tbsp. Single cream

4 oz. Melted choc. To decorate if liked.

Grease a 8 inch square tin. Place all ingredients into a bowl and mix well until thoroughly blended. Press into prepared tin. Leave in a cool place until firm. Cut into squares.

Decorate with melted chocolate.

Makes 50-60 squares of fudge.


Posted On December 24, 2010

Filed under Fudge

Comments Dropped 310 responses

this recipe is the first fudge recipe that Rosemary made in Ireland.

4 oz.Stork marg.

½ tsp. vanilla

¼ pint evaporated milk

pinch cream of tartar

1 lb. granulated sugar

1 oz. walnuts, chopped

Grease a 7 inch square tin.

Place all ingred. into a thick bottomed saucepan and stir over a low heat until sugar has dissolved.

Bring to a boil and boil rapidly until the mixture reaches 240deg. or until a little of the mixture dropped into a cup of cold water forms a soft ball.

Remove from heat and beat until thick (3-4- Min.) Pour into prepared tin and leave to cool, dividing into squares when nearly set.

Makes about 49 squares of fudge.


Posted On December 23, 2010

Filed under Fudge

Comments Dropped 422 responses

from Mom


2 ½ cups gran.  sugar

½ cup white corn syrup

½ cup water

2 egg whites

pinch salt

1 tsp. Vanilla

Combine sugar, corn syrup and water. Mix well.

Cook over low heat, stirring with a wooden spoon until sugar dissolves. Brush down crystals with dampened pastry brush. Boil to 260deg. on candy thermometer.

Beat egg whites with salt until stiff but not dry.

Take syrup from stove and let stand until bubbling ceases. Pour in slow steady stream over egg whites, beating all the time. Beat with electric mixer until fairly stiff.

Take off beater stand and beat by hand, using a wooden spoon, until mixture loses its gloss. Beat in vanilla. Pour into square pan and mark off into squares, or drop by tsp. On waxed paper, or push through cookie press.


Posted On December 23, 2010

Filed under Fudge

Comments Dropped 679 responses


2 1/3 cups sugar

1/2 cup maple syrup

2/3 cup corn syrup

1/4 cup water

1/4 tsp. Salt

Stir until dissolved and cook without stirring to 265 deg. Or hard ball.

Pour over 2 beaten egg whites that have been beaten until they hold their shape.

Mix and place in greased pan.

Spread with 2 squares melted choc. when cool.

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