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1
Buttercream Fondant
2 ½ c. sugar 2 Tbsp. butter 1 c. milk 1/4 tsp. cream of tartar Combine ingredients in a heavy 3-quart saucepan. Cook on medium heat, stirring untilsugar is completely dissolved. It will foam up as it heats. Wash down sides of pan with wet pastry brush. Continue cooking without stirring, washing down sides of pan twice more. Cook to 236 degrees Fahrenheit; remove from heat immediately. Cooking takes about 15 minutes.Pour onto clean marble slab, cookie sheet, or countertop. Let cool to approximately bodytemperate, then work with a scraper or strong spatula, scraping around edges, underneath, andfolding into the center. Continue working until very stiff and can be formed into a firm ball.This takes about 10 minutes. Knead (see below).ALTERNATE METHOD: After cooking, pour into a clean Bosch bowl. Let cool until about body temperature, then beat using the cookie paddles. (Not the wire whisks!) Beat until it firmsup, around 3 minutes, scrape out of bowl onto countertop.Knead on counter or in hands until smooth. Place in an airtight container and let it‘ripen’, or smooth out, overnight. To store for 3-4 months, place in a container, cover with adamp cloth or paper towel, and seal with an airtight lid. Keep refrigerated. Makes about 55centers for dipping, or about 12 3/4-1"x 3-4" logs for pecan logs.
Fondant centers
- bring fondant to room temperature and knead in desired flavor and color.Shape into 3/4" balls (flatten for mints), and dip in chocolate.For methods of tempering chocolate, go to candylandcrafts.com
Pecan logs
- coarsely chop 3/4- 1 pound of pecans. Either make a batch of caramels, dippingfondant logs in while the caramel mixture is still in the pan, or melt commercial caramel, using itstraight or adding 2 Tbsp. water or milk per pound of caramel. (Any leftover caramel can be poured into a pan lined with buttered foil, chilled and cut into squares, or made into ‘turtles’.)Using a fork or tongs, dip logs in caramel then place on waxed paper covered with the nuts. Liftone side of the waxed paper to roll the log to coat. Chill about an hour to set up. Store and sliceat room temperature.
English Toffee
1 lb. butter 2 c. sugar 6 Tbsp. water 1 c. almonds, chopped3/4 lb. chocolate½ c. finely chopped toasted almondsMelt butter in a heavy saucepan, stir in water, sugar, and 1 c. chopped almonds. Cook onmedium, stirring constantly, until it reaches a full boil, then cook on medium-high, stirringconstantly to prevent scorching, until it reaches 290 degrees Fahrenheit. Pour on foil- or  parchment-lined cookie sheet. Chill, then chop up chocolate, melt, and spread on top, sprinklingfinely chopped nuts on top, pressing them in gently. Put in refrigerator 10 minutes to firmchocolate. Break into chunks. OR, have chocolate chopped before the toffee is cooked, sprinklethe chocolate on top while it’s still hot, spread when melted, then top with nuts and chill.
 
2
Fudge
Fudge can be made in advance, kept airtight in the refrigerator for a month, or wrapped well andfrozen for 2-3 months. When making a batch of traditional fudge if it goes grainy, all is not lost!You can choose any of these: (1) break it up and melt it with 1/4 cup milk, cream, or evaporatedmilk to make a great hot fudge sauce for yourself or the neighbors. (2) break it up with your hands and knead it until it becomes soft and smooth. Press back into the pan. (3)break it up, adda couple tablespoons of water, bring it back up to softball, cool, and beat again. It will be a littlefirmer, but still good. (4) break it up, add 2 Tbsp. water or milk, heat it, then beat in 3 ½ oz.marshmallow creme (or 3 ½ oz. marshmallows and ½ Tbsp. water), 10 oz. chocolate (1 and 2/3c. chips), and one stick of butter. This is assuming a 2 lb. batch of fudge is what you started with.Beat, using electric beaters if needed, until smooth and glossy. Turn into pan and chill.
 Two-Minute Fudgesemisweet $1.25/lb. 5g fat/oz. milk $1.60/lb. 6g fat/oz
.3 cups semisweet chocolate chips1 (14 oz.) can sweetened condensed milk 1 tsp. vanilla pinch of salt, optional1 c. chopped nuts, opt.Stir together chips and milk, melt in microwave, stirring every minute. Stir in vanilla and salt.Pour into lined and buttered 8x8 pan, chill until firm- 2 hours in refrigerator or 20 minutes in thefreezer. Makes 2 lbs. without the nuts. To cut the recipe in half, just over 1 1/4 c. is 7 oz.sweetened condensed milk.
Milk chocolate fudge
- increase chocolate to 4 cups (2 12-oz. bags). Makes almost 2 ½ lbs.,without nuts.
Peanut Butter or Butterscotch Fudge
- use 4 c. peanut butter chips or butterscotch chips.
Vanilla fudge
- use white chocolate chips, increasing to 4 cups.
Cherry Vanilla fudge-
stir in 1 c. quartered candied cherries, replace half the vanilla withalmond extract, use almonds for the nuts.
Cookies and Creme fudge
- break 16 Oreo cookies into small chunks, stir into Vanilla fudge.
Orange Creme fudge
(Creamsicle)- Make a batch of vanilla fudge, pour 3/4 of it into prepared pan. To remaining fudge, add 3 drops yellow food color, 2 drops red, and 1 tsp. orange extract.Drop by spoonfuls onto top, swirl in.
Caramel Swirl fudge
- melt 4 oz (about 18 squares) of caramel with 1-2 tsp. of water, drop byspoonfuls onto top, then swirl.
Candy Bar fudge
- melt 4 oz caramel with 1-2 tsp. water, stir in 3/4 c. peanuts. Drop on top andeither swirl in or cover the top with 1 c. chocolate chips, melted.
Chocolate-Peanut Butter fudge
- Add 2 Tbsp. peanut butter to hot mixture, before powderedsugar is added. Top with chopped peanuts if you like, pressing them in slightly.
 Mint Layer Fudge
- Make chocolate fudge; spread in pan. Melt together 1 c. white chips, 2Tbsp. milk, 1/4-1/2 tsp. mint extract, and 1/8 tsp. green food color. Mix well, spread on top.
Orange-Pecan-
Make vanilla fudge, stir in 1 Tbsp. orange zest, finely chopped, and 1 c. pecans.
Peanut Butter Swirl
- Make chocolate fudge, melt ½ c. peanut butter, drop on top of fudge;swirl.
 
3
Rocky Road fudge
- Stir 2 c. mini marshmallows into fudge before spreading into the pan.
S’mores fudge
- leave out nuts, stir in 1 c. mini marshmallows and 4 whole grahams, broken.
Strawberry fudge
- replace half the condensed milk with 1 1/4 c. strawberry jam. Swirl about 2Tbsp. jam on top. Especially good with pecans or walnuts.
Strawberry Truffle Layer fudge-
spread regular fudge in pan, melt together 1 c. (6 oz.)semisweet chips with 2 Tbsp. butter. Stir in 1/4 c. strawberry jam. Spread on top.
Toasted Coconut Fudge-
for either chocolate or white fudge, toast 1 c. coconut, stir in 3/4 c,along with 1 c. chopped toasted pecans. Sprinkle remaining 1/4 c. coconut on top, press in. If using a fudge recipe that calls for milk or evaporated milk, you may also substitute an equalamount of coconut milk.
Wonka Bar fudge-
substitute 4 whole graham crackers, broken into small chunks, for the nuts.
Five Minute Fudge$1.11/lb m.creme $ .81/lb. mallows2.5g fat/oz.
2 c. sugar ½ c. milk 7 oz. jar marshmallow creme or 7 oz. marshmallows (see note) + 1 Tbsp. water 1 1/3 c. peanut butter or 1 (11-12 oz.) chocolate chipsBoil milk and sugar over medium-high heat for three minutes. Immediately stir in themarshmallow creme and peanut butter or chocolate chips (or use half of each). Pour and spreadinto a foil-lined and sprayed 8x8 pan. Cool completely before serving. Makes about 2 pounds. NOTE: marshmallows weigh about 1 ½ oz. per cup, but this varies with how old they are or whether your child sat on the bag. If in doubt, divide a 10-oz. bag in three parts and use two of them, or divide a 16-oz bag in two parts and use a little less than half. If using largemarshmallows, snip them small so they melt quickly enough. Makes about 2 1/3 lbs.
Easy Fudge
 
$1.23/lb.4g fat/oz.
 1/4-1/2 cup unsweetened cocoa powder ½ c. dry milk powder ½ c. butter 1/4 c. water 1/8 tsp. salt½ tsp. vanilla1 lb. (4 c. unsifted) powdered sugar, sifted½-1 c. chopped nuts, opt.Mix together cocoa and milk powder. Melt butter , stir in cocoa/milk powder, water, andsalt. Bring to a boil. Add vanilla, beat in powdered sugar, stir in nuts. Spread in lined andsprayed 8x8 pan. Chill. Makes about 1 ½ lbs. without nuts
Old-Time Fudge$ .65/lb. 2.7g fat/oz.
4 c. sugar 
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