Fantasy Fudge


3 cups sugar
3/4 cup butter/margarine
1 can (5 1/3 oz) evaporated milk
1 tsp vanilla
1/2 teaspoon salt
1 pkg (12 oz) semi-sweet chocolate chips
1 jar (7 oz) marshmallow cream
1 cup pecans/peanuts (optional)


Combine sugar, butter, milk, vanilla and salt. Bring to a full boil, stirring constantly. Boil for 5 minutes over medium heat.

Remove from heat and stir in chocolate pieces until melted. Add marshmallow cream and beat until well-blended.

Stir in nuts, if you're using them.

Pour into a greased 9x13 pan.

Cut and serve when cooled.

Yummy Candy Bars


1 (24-ounce) bag chocolate chips
5 tablespoons vegetable oil
1 (24-ounce) bag pretzel sticks
1/2 cups skinless hazelnuts
3 tablespoons powdered sugar
1 teaspoon vanilla extract


Put the chocolate chips in a bowl and place the bowl over a pot of simmering water. Stir until the chips are melted. (Alternately, put the chips in a microwave safe bowl and microwave on medium for 30 seconds. Stir and microwave in 30 second intervals until the chocolate has melted. It should take 2 to 3 minutes.) Add 3 tablespoons of the vegetable oil and stir well.

To form the base, dip two pretzel sticks in the chocolate and lay them side by side on a waxed paper-lined baking sheet. Repeat until you have 24 bases made. Put the baking sheet into the refrigerator to harden the chocolate. Pour the remaining chocolate into a squeeze bottle.

Meanwhile, add the hazelnuts, sugar, and vanilla to the bowl of a food processor. With the machine running, pour in the remaining 2 tablespoons vegetable oil. Continue processing until the nuts form a smooth spread. Scoop the spread into a plastic bag and snip off a corner to make a piping bag.

Remove the bases from the refrigerator and pipe a strip of hazelnut spread between each pair of chocolate covered pretzels.

Squeeze chocolate over the top of each one to cover and return the baking sheet to the refrigerator for at least 1 hour. Trim off any excess chocolate with a knife and wrap each bar individually. Keep refrigerated.

Faux Henry Candy Bars


1 cup sugar
1 cup corn syrup
1/2 teaspoon salt
1 teaspoon vanilla
1 cup peanut butter
1 cup light corn syrup
1/2 cup brown sugar
2 pounds peanuts, chopped fine
8 oz. milk chocolate


Combine first 4 ingredients over heat, stirring until sugar is dissolved. Cook until it reaches the hard boil stage (265 degrees). Let cool, then add peanut butter. Stir, then shape into rolls 3/4 inch thick and 1 inch long. Set aside.

Cook corn syrup and sugar together until it reaches the hard boil stage (265 degrees). Dip candy from first step into this mixture, then roll in peanuts while still hot.

Melt dipping chocolate and dip the rolls into the melted chocolate, then drop on waxed paper.

Faux Henry Bars


1 cup brown sugar
1 cup corn syrup
1 cup peanut butter (or soy-based substitute)
1 teaspoon vanilla
1/2 teaspoon salt
5 cups rice krispies
1 cup peanuts (optional)
1 cup chocolate chips


In a pot over low to medium heat and stirring constantly, combine brown sugar, corn syrup, peanut butter, vanilla and salt until smooth.

In a large bowl, pour in rice krispies (and nuts if you're using them). Add sugar mixture and mix well.

Put into a greased 9x13 pan. Use your hands to press it down.

Melt chocolate chips and spread over the rice krispies.

Allow chocolate to harden before cutting and serving.

NOTE: I usually make this on the same day I'm baking, so I'll put the cold chocolate chips on the rice krispies and put it in the oven when I turn it off at the end of the day. By the time I've cleaned up part of the kitchen, the chips are melted and I can spread them around.

NOTE: This recipe goes back a long time - we used it in Pioneer Girls for one of our badges when I was a girl.

This recipe is also linked to...

Food on Friday: Snacks and Treats
This Week's Cravings: After-School Snacks