Symphony Candy Bar Fudge~

This is our FHE treat tonight! Really yummy and quick~

2 giant (8 oz.) Symphony Almond and Toffee Candy Bars
1 can Sweetened Condensed Milk

Crumble chocolate in a bowl and pour 1 can sweetened condensed milk over it.

Microwave 1 minute. Stir a little and microwave another minute. Stir again, it will be creamy.

Pour into greased 8x 10 pan or a similar size (I used a 9x7x2) If it is too runny, set in fridge for a few minutes!

Fudge!

Today I made Christmas goodies! I am going to attach a picture with a plateful of goodies because I took the picture really quick before I ran out the door to deliver them! :) I am only posting one recipe per post, with the exception of the oreo truffles which I posted previously, so that are easier to find in the future! And I think I double posted this fudge recipe! Oh, well!

Fudge
4 cups granulated sugar
1/2 lb. butter
1 large can evaporated milk
pinch salt

Mix and boil to soft ball stage(3 minutes) and pour over:
2 -12 oz. pkg. milk chocolate chips (I used Nestle Morsels this time and it was great!) You can also just do one bag of choc chips and 1 LARGE hershey bar in pieces! Either is good!
1 pt. marshmallow creme
1 cup chopped nuts
1 tsp. vanilla

When melted mix together and pour into greased pan. Score when cool. Makes about 5 pounds and stays fresh for weeks!

Pumpkin Fudge

This is excellent! I made it yesterday! I found the recipe on The Real Mom's Kitchen! I just realized I didn't give credit to her! I posted so many recipes the other day and spaced it! I will try and remember better! I will try and take a picture of the fudge I have in the fridge! I am not good at taking picture of food, but I will attempt, because I like to see pictures!

Pumpkin Fudge

3 cups granulated sugar
¾ cup melted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbs corn syrup
1 tsp pumpkin pie spice
12 oz package white chocolate morsels
7 oz jar marshmallow crème
1 cup chopped pecans, toasted (optional, but I highly recommend))
1 tsp vanilla extract
1. Line 9″ square pan with aluminum foil. Spray with nonstick spray.
2. Stir together first 6 ingredients in a 3½ quart saucepan over medium-high heat, and cook, stirring constantly, until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches 234°, remove from heat and quickly stir in remaining ingredients until well blended.4. Pour into prepared pan. Let stand 2 hours or until completely cool; cut fudge into squares.

Yield: About 3 pounds