Peppermint Fudge Recipe

Ingredients:
1 1/2 cup crushed peppermint candies
1 cup marshmallow creme
4 cups sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt

Directions:

In a medium saucepan, combine 1 cup crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120°F. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 cup crushed peppermint candies. Pour into a buttered 8 x 11 inch baking pan. Cool completely and cut into 1-inch squares. Store in an airtight container in the refrigerator.

Peppermint Cream Fudge Recipe

Ingredients:
2 1/2 cups sugar
2/3 cup evaporated milk
1/2 cup butter or margarine
8 ounces vanilla milk morsels
1 jar (7 oz size) marshmallow creme
1/2 cup chopped pecans
1/4 cup crushed peppermint hard candies
1 teaspoon vanilla
1/4 teaspoon peppermint extract
1 tablespoon crushed peppermint candy

Directions:

Bring first 3 ingredients to a boil in a heavy sauce pan; stirring constantly.

Boil stirring constantly until mixture reaches 238 Degrees; about 5 minutes. Remove from heat.

Stir in all remaining ingredients except the 2 tablespoons crushed candy. Stir until blended.

Pour in to greased 9 inch square pan. Sprinkle with remaining crushed candy. Cool and cut.

Mint 'n Chocolate Fudge Recipe

Ingredients:
1/2 cup butter or margarine
3/4 cup cocoa
4 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 cup evaporated milk
***Pastel Mint Topping***
3 tablespoons softened butter or margarine
1 tablespoon water
1/4 teaspoon mint extract
1 1/2 cup confectioners' sugar
2 drops green or red food color

Directions:

Line 8-inch square pan with foil. In medium microwave-safe bowl place butter. Microwave at HIGH (100%) 1 to 1 1/2 minutes or until melted. Add cocoa; stir until smooth. Stir in confectioners' sugar and vanilla; blend well (mixture will be dry and crumbly). Stir in evaporated milk. Microwave at HIGH 1 to 2 minutes or until mixture is hot. Beat with whisk until smooth. Immediately pour into prepared pan. Cover; chill until firm. Spread Pastel Mint Topping evenly over fudge; chill until firm. Cut into 1-inch squares. Cover; store in refrigerator.

Pastel Mint Topping In small mixer bowl beat 3 tablespoons softened butter or margarine, 1 tablespoon water and 1/8 to 1/4 teaspoon mint extract until blended. Gradually add 1 1/2 cups confectioners' sugar and 2 drops green or red food color. Beat until smooth.

Apples and Sweet Potatoes

Peeled, sliced apples, and sweet potatoes (the potatoes are previously boiled, peeled and sliced), arranged in alternate rows, are very good served with roast loin of pork or chops. Butter a shallow casserole, and lay enough butter over the potatoes and apples to moisten the whole. Serve in the dish in which they were baked. Add sugar if the apples are very tart.

Browned Sweet Potatoes

Select potatoes of uniform size, and pare; place in a frying-pan, and add water to a depth of about one-half inch. Add one tablespoonful of butter or other shortening, and one tablespoonful of brown or white sugar. Cover and let boil furiously. The water will soon disappear as steam, and the potatoes will brown in the syrup that remains, which forms a delicious crust, keeping in the steam and flavor.

A Dixie Potato Pie

To half a pint of fresh milk, add one cupful of sweet potatoes, well mashed, with one tablespoonful of butter, and one-eighth cupful of cream, or milk. Beat until this is light and creamy. Into this mixture beat very lightly the yolks of four eggs; add nutmeg and sugar to taste and the grated rind of one lemon or one small orange. A white meringue may be added to the top if desired.

Scalloped Sweet Potatoes

Boil the potatoes, without peeling, until half done. Scrape off the skins while they are hot and leave them to get cold. Then cut into slices almost half an inch thick, and arrange in a buttered baking-dish, scattering bits of butter and a little sugar (a teaspoonful to the layer) between them. When the dish is filled in this order, pour in a cupful of boiling water in which a tablespoonful of butter has been melted. Cover with bread crumbs—dry and fine—dot these with butter, and sprinkle with salt and pepper. Cook, closely covered, for half an hour until brown. This is a Southern recipe and the product is delicious.