Fantasy Fudge

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2/3 cup margarine

7 oz. Marshmallow Crème

3 cups sugar

5 oz. evaporated milk

12 oz. pkg. chocolate chips

1 tsp. vanilla

1 cup nuts, chopped

Directions:  Combine sugar, margarine, and milk in heavy saucepan; bring to a full 

boil; stir constantly.  Continue boiling 5 minutes over medium heat or until candy 

thermometer reaches 234 degrees, stirring constantly to avoid scorching.  

Remove from heat; stir in chocolate pieces until melted.  Add marshmallow crème, 

vanilla and nuts, mix until well blended.  Pour into greased 13” x 9” pan.  Cool at 

room temperature.  Cut into squares.  Refrigerate.  Makes 3 pounds.

Comment:  Be sure to check expiration date on marshmallow crème.  Fudge will not 

harden if crème is old.

Churros

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Vegetable oil

1 cup water

½ cup margarine

¼ tsp. salt

1 cup flour

3 eggs

¼ cup sugar

¼ tsp. cinnamon

Directions:  Prepare to fry the churros by heating oil in a pan (1 ½”) to 360 degrees 

(or use deep fryer).  

To make churro dough, heat water, margarine, and salt to rolling boil in 3 quart 

saucepan; stir in flour.  Stir vigorously over low heat until mixture forms a ball, 

about 1 minute.  Remove from heat.  Beat eggs all at once; continue beating until 

smooth and then add to saucepan while stirring mixture.

Spoon mixture into cake decorator tube with large star tip.  Squeeze 4” strips of 

dough into hot oil.  Fry 3 or 4 strips at a time until golden brown, turning once, about 

two minutes per side.  Drain on paper towel.

Mix sugar and optional cinnamon.  Roll churros in sugar.

Comment:

English Toffee

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2 cups sugar

1 tsp. salt

1 cup water

1 cup (2 sticks) butter

3 cups slivered almonds, divided

3 (6 oz.) pkgs. semi-sweet chocolate chips

Directions:  Combine sugar, salt, water, and butter.  Cook to the light crack stage 

(285 degrees on candy thermometer), stirring constantly.  Add 1 cup almonds.  Pour 

on well-greased cookie sheet and cool.

In a separate bowl, melt chocolate chips.  Spread half on top of cooled toffee.  

Sprinkle with 1 cup almonds.  Press almonds onto chocolate and allow to cool.  Turn 

toffee over and spread with remaining chocolate and remaining 1 cup almonds.  

When cool, break into pieces. 

Comment: