Peanut Butter Fudge Truffles

Today was Valentine's Candy making day for my sweeties.  Billy and Cally were both home this weekend so I wanted to make sure I got their candy done so they could take it home with them today.

Buckeyes ------ Go Bucks beat Ducks!

Are you ready for the big game on Monday?  My family is anxiously awaiting.  My son is a senior this year at Ohio State and will graduate in May.  We are super proud of him.  He will then pursue his career in Turf Management.

Sea Salted Soft Caramels

I hope everyone had a Merry Christmas!  Mine was perfect!  I was blessed to have both of my kids home with me celebrating the birth of Christ.  I am still behind on posting some of my Christmas goodies.  I have still been under the weather.  Whatever I have caught has now been hanging on for over 3 weeks now...ugh!  Hopefully I am seeing light at the end of the tunnel now.

Sweet and Saltines

Trisha Yearwood calls this Crack....It is so addictive!  The butter toffee with the saltiness of the saltines is awesome!  Cally made this last night and we can not quit eating it.  Especially Bill, he loves this stuff.

Cally and I saw Trisha Yearwood make it a few weeks ago on her cooking show.  There are 2 cooking shows that we will DVR they are Trisha Yearwood and Pioneer Women.  We both love watching these gals, they seem to cook a lot like we do so we can relate  :o)

Well tomorrow it is official, Cally will be a High School Graduate.  It is both exciting and sad at the same time.  I have taken off work the whole next week so it is lots of cleaning and cooking for me to get ready for the graduation party.  I will have lots to blog about by the end of next weekend so stay tuned.....

Sweet and Saltines
slightly adapted from Trisha Yearwood

40 saltine crackers
1 C butter
1 C light brown sugar
bag of milk chocolate chips

Preheat oven to 425 degrees.  Line a large jellyroll pan with foil and the saltine crackers.  In a medium saucepan melt the butter and brown sugar together and bring to a boil.  Boil for 5 minutes.  Remove from the heat and pour over the crackers, covering them evenly.  Put the jellyroll pan in the oven and watch it closely.  Bake for 4 to 5 minutes or until just bubbly.  Remove from oven and sprinkle chocolate chips over the crackers.  When the chips melt a bit, spread them over the crackers with a knife.  Transfer the pan to the freezer for 15 to 20 minutes or until completely cold.  Break into pieces and store in an airtight container.

Fudge

This chocolate fudge is good but I think I needed to add more chocolate chips to it.  It just has a hint of chocolate taste and the color is very light.  In my pictures you probably can not tell the chocolate fudge apart from the peanut butter fudge very well.

The peanut butter fudge is the best I have ever had.  It is smooth and just melts in your mouth...mmmmm

I used the same recipe for both fudges but I changed to all white sugar and added a bag of chocolate chips and deleted the peanut butter for the chocolate fudge.

Chocolate Fudge

adapted from Sweet Treats and More peanut butter fudge recipe

5 C sugar
1/2 butter
1 can (12oz) evaporated milk
1 jar (7oz) marshmallow cream
1 bag chocolate chips
1 t vanilla

lightly grease a 9 x 13 pan.

In large sauce pan combine sugar, butter and evaporated milk over medium heat.  Stir consistently until boiling and let boil for 7 minutes

Remove from heat and stir in the marshmallow cream until blended and melted.  Stir in the chocolate chips and vanilla until smooth.

Spread into pan and let cool.   Store in airtight container in refrigerator.

Peanut Butter Fudge
from Sweet Treats and More


4 C sugar
1 C brown sugar
1/2 butter
1 can (12oz) evaporated milk
1 jar (7oz) marshmallow cream
1 jar (16oz) peanut butter
1 t vanilla

lightly grease a 9 x 13 pan.

In large sauce pan combine sugars, butter and evaporated milk over medium heat.  Stir consistently until boiling and let boil for 7 minutes

Remove from heat and stir in the marshmallow cream until blended and melted.  Stir in the peanut butter and vanilla until smooth.

Spread into pan and let cool.   Store in airtight container in refrigerator.