Can’t Fail 5-Minute Fudge

If you can’t fail, there’s absolutely no excuse for not giving it a try, right? It’s a quick & easy recipe. Here we go:

Mix in a saucepan over medium heat:

  • 2/3 cup (one small can) undiluted Carnation Evaporated Milk
  • 1-2/3 cups sugar
  • 1/2 TSP. salt

Bring to a boil; cook 5 minutes, stirring constantly, until mixture starts to ‘bubble’ around edges of pan. Remove from heat. Add:

  • 1-1/2 cups (16 medium) diced marshmallows
  • 1-1/2 cups semi-sweet chocolate pieces
  • 1 TSP. vanilla

Stir vigorously for 1 minute or until marshmallows melt. Pour into 8″ square buttered pan. Garnish with nuts. Let cool. Cut into squares. Makes about 2 pounds.

FOR PEPPERMINT FUDGE: Sprinkle 1/4 cup coarsely broken peppermint stick candy over top of fudge in pan.

FOR UPSIDE DOWN COCONUT FUDGE: Spread 1 cup flaked coconut on bottom of buttered 8″ square pan. Top with fudge.

FOR NUT FUDGE: Add 1/2 cup chopped nuts to fudge mixture before pouring in pan.

posted by Mountain Republic           recipe from old newspaper clipping

Toffee Crunch

When you buy toffee crunch at a candy store, it tends to be a bit expensive. But you can make a big batch of this candy at home for a few dollars.

Toffee crunch is one of the more popular sweets today. I personally received 3 different kinds of homemade toffee crunch as gifts this past Christmas and they were all delicious! Take some to a party, give it as a gift or make a panful just to have on hand for enjoyment at home.


The first step in the candy’s preparation takes time. Low heat is necessary while the sugar dissolves. So when you’re ready, pull up a chair near the range and prop up a good book in front of you. Stir and read and stir some more.


  • 1-1/2 cups margarine
  • 1-3/4 cups sugar
  • 1/3 cup light corn syrup
  • 1-1/2 cups chopped walnuts
  • 4 ounces semi-sweet chocolate
  • 1/2 cup finely chopped walnuts (if desired)


Melt margarine in a 2 quart saucepan. Add sugar and cook over low heat, stirring constantly, until sugar is completely dissolved. This will take about half an hour.

Stir in corn syrup. Cook over low heat, without stirring, until mixture reaches 290° on a candy thermometer or until 1 teaspoon of mixture is brittle when dropped into 1 cup of very cold water.

Remove from heat. Stir in 1-1/2 cups walnuts just until mixed – do not over mix. Pour immediately into 13 x 9 x 2 inch baking pan. Let cool.

Place chocolate over hot water (not boiling) until soft, stir to blend. Pour over cool toffee, then sprinkle with finely chopped nuts.

Break candy into irregular pieces. Makes about 2 pounds.

STORAGE: Do not refrigerate. This toffee crunch stands up nicely at room temperature. Refrigeration will eventually change the candy’s texture.
posted by Mountain Republic                                 recipe origin unknown

Fruit Fondant Candies

“Fondant” candy is made from a thick, creamy sugar paste. Fondant is also one of several kinds of icing-like substances that are used to decorate cakes and sculpt pastries. In French, the word fondant means “melting”. These candies will definitely melt in your mouth!

Ingredients and Preparation:

  • 1/4 cup mashed potatoes
  • 1 TSP. butter
  • few grains of salt
  • 2 cups sifted powdered sugar
  • 1/2 cup coconut
  • 1/2 cup nuts
  • 1/2 cup candied fruit
  • food coloring* (optional)

Mix the mashed potatoes, butter and salt. Stir in the powdered sugar and beat well.

Fold in the coconut, nuts and candied fruit. Drop by spoonfuls onto waxed paper.

*Tip from DF: A few drops of food coloring can be added so the candies match a theme or holiday.

posted by Mountain Republic                                    recipe by Vida Slater