Choc Fudge

1 1/2 cup sugar
2/3 can milk
2 Tbsp butter
-place in heavy pot and bring to medium boil for 5 minutes

-remove from heat & add…
1 1/2 c choc chips
3cups marshmallows
-stir til chips are melted and spread into pan, cool.

Easy Fudge (light)

3 cups b sugar
1 cup butter
3/4 cup carnation milk
-boil in heavy pot 4-5 minutes

-then add…

1 tsp vanilla
2 cups icing sugar
-and beat smooth & place in greased pan.

Caramel Corn

1 cup b sugar

½ cup corn syrup

½ cup butter

½ tsp salt

½ tsp soda

1 tsp vanilla


boil 5 min add 1 ½ bag popped corn


cooked too much, caramel hardened on popcorn fast and didn’t spread evenly. No need to put in oven because of this. Need to cook less perhaps ans separate pop corn onto two trays quickly.

Christmas Crack

30 to 40 saltine crackers

1 c butter

1 c brown sugar, packed

1/2 tsp vanilla extract

1.5 to 2 c chocolate chips

Preheat the oven to 350F.  Line a 9 x 11 pan or similar with aluminum foil and spray it very well with cooking spray.  (Do not try to make this without using foil; you will hate yourself).  Place saltine crackers in a single layer on the bottom of the pan.  (Some recipes suggest using a jelly roll pan which may allow for a slightly bigger batch, i.e. 40 crackers, but it’s a bit too shallow for my comfort zone and didn’t want any bubble-overs)

In a saucepan on the stove top, combine butter and sugar and bring to a boil while stirring constantly.  Once a boil is reached, reduce the heat and simmer, uncovered, for 3 to 5 minutes or until mixture has thickened some.  Take care not that your simmer is not too fast/too high because it will be prone to bubbling over or scorching.  Stir mixture frequently while it simmers to avoid bubbling over or scorching (The taste of burnt butter and sugar is awful so do not burn it)

After mixture has thickened a bit, remove it from the heat, wait 30 seconds, add the vanilla extract and stir.

Pour mixture over the prepared pan with the saltine crackers.  Bake this in the preheated 350F oven for 5- 7 minutes, or until toffee/liquid becomes bubbly.

After removing the pan from the oven, let it sit for 3-5 minutes.

Sprinkle on the chocolate chips and wait for 3-5 minutes, letting them soften and melt a bit, and then spread and smooth them into an even layer with a spatula.

After smoothing the chocolate, add nuts, seeds, graham cracker crumbs, toffee bits, dried fruit, candy bits, or swirl in some peanut butter or other nut butter.

Use other types of chips, such as butterscotch, white, peanut butter, etc. either in addition to or in a half-and-half  combination with the dark chocolate chips for your top layer.

Let cool very well and if desired for expediting purposes, refrigerate or freeze until hardened.  Break into pieces the size of your choice.

Store in an airtight container on the countertop.  Or, for longer term storage, freeze it.


6 Tbsp coffee                               2 cups icing sugar
4 Tbsp butter                                6 Tbsp cocoa

pound cake cubed

chopped nuts or coconut


½ cup butter                               1 ½ cups coconut
1 ¾ cup icing sugar                  2 doz cherries
1 tsp almond                                1 cup graham crumbs


1 cup chopped dates               pinch salt
1 cup white sugar                      1 tsp vanilla
1 egg                                                2 cups rice krispies
coconut to roll