Post your favorite recipes.
This is my absolute favorite Christmas favorite.
CLOUD
TOPPED PEANUT BUTTER
FUDGE
1 cup evaporated milk
2 cups sugar
1 measuring teaspoon salt
1/4cup butter
One 12-oz. pkg. (2 cups) Nestle peanut butter morsels
1/2 cup firmly packed brown sugar
6 measuring tablespoons butter
1/2cup corn syrup
2 cups sifted confectioners' sugar
1 cup Diamond® walnuts, chopped
In heavy gauge saucepan, combine evaporated milk,
sugar, salt and butter. Bring to a boil over moderate
heat. Boil 8 minutes, stirring constantly. Remove
from heat; add Nestle peanut butter morsels.
Stir until morsels melt and mixture is smooth.
Spread into foil-lined 9" square pan. Chill 30
minutes. In heavy gauge saucepan, combine brown
sugar, butter and corn syrup; stir until smooth.
Bring to a boil; remove from heat. Add confectioners
sugar and Diamond walnuts; stir until well blended.
Spread over peanut butter fudge layer. Chill until
firm (about 2 hours).
Makes: about 3 ¼ lbs. fudge
This one runs a very close second. It's really easy and tastes divine.
Rice Krispy Bars
12 oz. butterscotch chips
1 c. peanut butter
8 c. Rice Krispies
2 tbsp. water
12 oz. semi-sweet chocolate chips
1 c. confectioners' sugar
4 tbsp. soft margarine
Melt butterscotch chips and peanut butter in heavy saucepan over low heat. Stir constantly
and remove from heat. Add Rice Krispies. Stir well to mix. Pat 1/2 cereal mixture into buttered 9 X 13 inch pan. Chill. Melt chocolate morsels, sugar, butter, and water in double boiler. Spread over the first
layer of cereal mixture, then put the rest of the butterscotch/cereal mix on top and spread evenly and chill.
Also this divinity is out of this world but takes just the right kind of weather to make it.
Never Fail
Divinity
4 cups sugar
1 cup light corn syrup
3/4 c water
3 egg whites; stiffly beaten
1 tsp vanilla
1 cup nuts; broken
Place the sugar, corn syrup and water in a saucepan over low heat. Stir until sugar is dissolved. Cook without stirring until it reaches 255 degrees, or when a
little dropped from a spoon into cold water forms a hard ball. Remove from heat and pour, beating constantly, in a fine stream into the
egg whites which have been stiffly beaten. Continue beating until mixture holds its shape and loses its gloss. Now add vanilla and nuts. Drop quickly from
spoon onto waxed paper in individual peaks---or spread in a buttered pan and cut into 1" squares when firm.
Now all you folks, post your favorites.





