Southern's Chefs Recipes from our kitchens to yours
Candies
 Fudge ..........................................................................B.J.S., Mount Olive, N.C.

Ingredients:
12 oz. (1 large can) evaporated milk
1/2 pound (2 sticks)butter
5 cups sugar
2 cups nuts (pecans or walnuts)
1 teaspoon vanilla extract
6 cups (3 regular packages)chocolate chips (semi-sweet for
dark chocolate or milk chocolate)
7 oz.(large jar) marshmallow cream
Directions:
1) Mix sugar and milk together and bring to a boil.
2) Boil mixture for exactly 9 minutes.
3) Remove from heat.
4) Stir in Chocolate Chips, butter and marshmallow cream.
5) Stir until melted and mixed completely.
6) Add vanilla and nuts.
7) Pour into a buttered pan at least 9X13 - can use one
larger and more shallow if desired.
8) Allow to cool completely.
9) Cut into squares - Store tightly sealed and in
a cool place.

Baby Ruth Candy........................................................Lisa J., Mount Olive, N.C.
.
1 C . sugar
1 C. light karo syrup
2 C. creamy peanut butter
6 1/2 C. Special K cereal
melted chocolate

Combine sugar and syrup. Bring to a boil. Stir in peanut butter. Pour over cereal and mix. roll into finger shapes and dip in chocolate.

Rocky Road Candy ........................................................Amy L. B., Clinton, N.C.
.
1 can sweetened condensed milk (NOT evaporated milk)
12 oz. semisweet chocolate chips
2 tablespoons margarine or butter
10.5 oz miniature marshmallows
2 cups salted dry roasted peanuts

Line a 9x 13 pan with waxed paper. In a large saucepan, over low heat, melt milk, chocolate chips and margarine, stirring frequently. Meanwhile, in a large mixing bowl, mix marshmallows and peanuts thoroughly. After chips are melted, stir chocolate mixture into marshmallow mixture. Spread in waxed paper lined pan. Refrigerate 2 hours or until set. Remove from pan with waxed paper to cutting board. Cut into squares. Store loosely covered at room temperature.

Microwave Fudge ........................................Sherry H., Rocky Mount, N.C..

1 - 12 oz bag of milk choc chips
1 - can of eagle brand milk
1 tsp vanilla
1 1/4 cups of chopped pecans

Microwave on high for 3 minutes the chocolate chips and eagle brand milk then stir until all the chips are melted; pour in vanilla flavoring and pecans and mix well; pour into a lightly buttered 9x12 pan and let set in the refrigerator for 2 1/2 hours then cut into squares

Mr. Mac's Famous Fudge .............................M.J.M., Rocky Mount, N.C..

First ingredients:
Mix in a heavy 2-Qt. saucepan:
2 cups sugar
2/3 cup Pet evaporated milk
12 regular marshmallows
1/2 cup butter or margarine
A few grains of salt.
Cook, stirring constantly, over medium heat to a boil (mixture will be bubbling all over the top).
Boil and stir 5 minutes more.
Take off heat.

Second ingredients:
6 oz. pkg. semi-sweet chocolate morsels (1 cup)
1 tsp. vanilla
1 cup chopped pecans
Stir in the semi-sweet morsels until completely melted.
Stir in vanilla and pecans.
Spread in a buttered 8-inch square pan.
Cool and cut into pieces.
Sea Foam Candy (from Great-Grandma Vergie) .......Lisa W., Gatesville, N.C..

1 cup sugar
1 cup nuts
1 egg
2 tbsp White Corn Syrup
Mix sugar and syrup with enough water to wet good. Put on heat and cook until a spoonful of the mixture will spin a thread or form a hard ball in cold water. Beat until it gets hard enough to drop solidly from a spoon. Add nuts, as much as you like, while beating. Drop in balls on platter to harden.
Candy Coated Peanuts ........................................Tammy E., Ahoskie, N.C..

1c. Sugar
2c Raw Peanuts
1/2 c Water

Cook until it starts looking grainy, then put on a cookie sheet and separate as quick as possible and put in the oven. Bake for 25 to 30 minutes at 300 degrees until brown.