June 20th, 2016
Archive for Cookies & Candy
I love to eat fudge at Christmas time. For many years, my stepmother made us her version of See’s Fudge, but this year I decided to try this recipe for Peanut Butter Fudge, and I’m glad I did because it’s every bit as good. The ingredients are similar except that you use peanut butter instead of chocolate chips and pecans instead of walnuts.
The recipe makes about five pounds of fudge, so there will be plenty to share with friends, and when you do, you will surely bring smiles to their faces!
Recipe Courtesy of Gayle Carter/Adapted by Winner Dinners
Makes about 5 pounds
1/2 cup butter
1 (12-ounce) can of evaporated milk
5 cups sugar
1 (13-ounce) jar of marshmallow cream
1 (1-pound) jar of peanut butter
1 cup chopped pecans
Butter a 9×13 pan and set aside. Combine the butter, evaporated milk and sugar in a large saucepan. Bring to a hard boil over medium high heat, stirring constantly. Boil for exactly 5 minutes without stirring much. Remove from heat. Immediately stir in marshmallow cream and peanut butter. Add the pecans. Pour into the 9×13 pan. Let cool and cut into squares. Store in the refrigerator.
In my opinion, this recipe for Gingersnaps is perfect.
The cookies are slightly crisp on the outside, but the insides are still soft. And can you see the sugar crystals on them? You roll the dough balls in sugar before baking them which gives them a little bit of sugar coating on the outside.
They’re delicious, and I hope you enjoy them!
Recipe by Totally Cookies Cookbook/Adapted by Winner Dinners
Makes about 40 cookies
3/4 cup butter, softened
1 cup brown sugar, packed
1/4 cup molasses
2 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/4 teaspoon ground cloves
granulated sugar for rolling
Preheat oven to 350. Lightly grease cookie sheets. Cream together the butter and brown sugar. Beat in molasses and egg. In another bowl, combine flour, salt, baking soda, cinnamon, ginger, and cloves. Add to creamed mixture and slowly beat until well combined. Roll the dough into 1-inch balls and then roll each in sugar to coat. Place on prepared cookie sheets, leaving space for spreading. Bake for about 8-9 minutes or until the cookies are flat, light brown and cracked on top. Allow cookies to cool on baking sheets for about 1 minute and then transfer to paper towels to cool completely.
This is a fantastic copycat recipe for See’s fudge. My step-mother has been making it for us at Christmas every year since I was a kid. She is now 84 years old, and I recently asked her where she got the recipe. Apparently someone she worked with many years ago had previously worked at See’s, and this recipe was based on the ingredients that See’s uses to make its own fudge. I don’t think I will ever be able to find a fudge recipe better than this one, and I hope you enjoy it as much as I have for the past 40 years!
Recipe Courtesy of JoAnn Lowe
Makes about 30 pieces.
4 cups sugar
1 (13-ounce) can of evaporated milk
3 (6-ounce) packages of chocolate chips
1/2 cup of butter
1 teaspoon vanilla
1 (7-ounce) jar of marshmallow cream
2 cups chopped walnuts
Butter a 9×13 pan and set aside. Put the sugar and evaporated milk into a large pot over medium heat and stir until the sugar is dissolved. Continue cooking over medium heat at a rolling boil, without stirring too much, for about 15-25 minutes or until it reaches the softball stage on a candy thermometer. If you don’t have a thermometer, you can do a test by placing a small amount of the mixture on a plate. If it makes a smacking noise when it’s quickly rubbed back and forth with a spoon, it’s ready. It should be as firm as jelly, not hard. Remove from heat and add chocolate chips and butter. Beat with a large spoon for several minutes until thick and slightly cooler. Add the vanilla and mix again. Stir in marshmallow cream and then stir in nuts. Pour into the buttered pan and spread out. Cover and cool in the refrigerator. Cut into squares.