Easy chocolate fudge, Peanut butter fudge, Nut roll (Holidays menus for family)

 

2½ dozens candies

• 1 cup granulated sugar
• ¼ cup cocoa
• ¼ cup margarine or butter
• One-third cup milk
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla
• ½ cup chopped nut, if desired
• 2 to 2½ cups powdered sugar

1. Line loaf pan, 9 x 5 x 3 inches, with aluminium foil, leaving 1 inch of foil overhanging on opposite sides ; grease foil.
2. Mix granulated sugar and cocoa in 2-quart saucepan ; stir in margarine, milk and corn syrup.
3. Heat to boiling over medium heat, stirring frequently.
4. Boil and stir 1 minute ; remove from heat.
5. Cool without stirring about 45 minutes or until bottom of the pan is lukewarm ; stir in vanilla and nuts.
6. Stir in powdered sugar until mixture is very stiff ; press in pan.
7. Refrigerate about 30 minutes until firm ; remove from pan, using foil to lift.
8. Cut into 1-inch squares.

Peanut butter fudge : Omit cocoa and margarine. Stir in ½ cup peanut butter with the milk. Substitute salted peanuts for the nuts.

Nut roll (Picture on top) : Do not use pan. Shape candy into 12-inch roll, and roll ½ cup finely chopped nuts. Wrap and refrigerate until firm. Cut roll into ¼-inch slices. About 4 dozen candies.

Penuche (Picture below) : Substitute 1 cup packed brown sugar for the granulated sugar and omit cocoa. Substitute walnuts for the nuts.

BON APPÉTIT