One year we decided to make peanut butter balls. It was a disaster. The church cookbook had a small typo in the recipe. All I can say is that there is a huge difference between 1 pound and 1 cup of powdered sugar. By the time I cross referenced the recipe with other cookbooks I realized I needed a ten gallon drum of peanut butter and a small pallet of chocolate chips to even out the fiasco.
The house smelled like a See’s candy store and everything , kids included, needed to be pressure washed after our candy making endeavor. I scooped out half of the mixture and tried to finish my Christmas task. The batch was huge. I made everyone in my family one chocolate covered peanut butter ball using an ice cream scoop and put the finished treat in a decorated Chinese container. My dad still laughs every time he thinks about those huge peanut butter balls, which I have yet to make again.
One family favorite that always makes the list is Amazing Fudge. We often make two batches, some to give to friends and family and some to leave out for Santa.Ho..Ho.. Ho!
We like to add to this creamy confection wonder are dried cranberries and drizzle the top with melted white chocolate. You can add chopped nuts , coconut or anything else you heart and tummy desires.
- 3 small bags of Chocolate chips ( 6 cups)
- 300 mini marshmallows (3 cups)
- 1 cube of butter (cut into pieces)
- 2 teaspoons vanilla
- OPTIONAL- 2 cups chopped walnuts-or- 2 cups Craisins
Mix the above ingredients into a large mixing bowl and set aside.
Butter the bottom of a large baking sheet.
In a sauce pan mix together the following:
- 1 can of evaporated milk
- 4 1/2 cups of granulated sugar
Stir over medium heat until mixture begins to boil. Continue to stir over medium heat for 8 minutes.
Pour sugar mixture over ingredients in bowl and stir until fully melted. Pour into prepared pan and let set for 12 hours. Cut into pieces and store in air tight container.
..**.. ENJOY ..**..