Peanut Butter Truffles

Southern Pralines

• 1 cup brown sugar
• 1 cup white sugar
• ½ cup evaporated milk
• 2 TBS. butter
• 1 ¼ cups pecan halves
• ¼ tsp. vanilla

Grease a baking sheet.

In a saucepan over medium heat, combine sugars and milk. Bring to a boil. Stir in butter, pecans and vanilla.

Heat, without stirring, to between 234 and 240 degrees.

Remove from heat and let stand for 5 minutes.

Beat until thickened, the drop onto prepared surface and let rest until completely cooled.

Fudge – tastic!

What better ingredients are there than chocolate, butter, and sugar?

• 1 1/2 Cups Sugar
• 2/3 Cup evaporated milk
• 4 Tablespoons butter 
• 1 1/2 Cups mini marshmallows
• 1(11oz) package milk chocolate chips
• 1 tsp Vanilla

Mix sugar, evaporated milk and butter.
Cook over medium heat, stir constantly to a full rolling boil.
Boil, stirring constantly, for 5 minutes.
Remove from heat, mix in the rest. tip:(Marshmallows first then choc chips works best. Add vanilla after those two are mostly melted.)
Pour fudge into pan and let set in fridge.
You can add nuts at this point or leave plain. If you wait until it has cooled a bit you can add nuts and mini marshmallows for Rocky Road.
Prep: Line an 8x8 or 9x13 pan with Tin Foil depending on how thick you want the fudge (I spray with a little veg oil) . (A double batch works well in a 9x13)
Variations
Add peanut butter chips instead of chocolate chips
Add mint chips instead of chocolate chips
This is a Lowder Family favorite…It appears during our holidays…Christmas, Thanksgiving, Wednesday’s… And any other excuse we can think of.

Divinity

REMINDS ME OF FRESHLY FALLEN SNOW

• 1 JAR (7OZ) OF MARSHMALLOW CRÈME
• 2 CUPS SUGAR
• ½ CUP WATER
• ½ TEASPOON VANILLA + ½ TEASPOON PEPPERMINT
• (CAN DO ALL VANILLA)

BRING SUGAR AND WATER TO A FULL BOIL OVER MEDIUM HEAT. COOK FOR 2 MINUTES. ADD FLAVORING AND POUR OVER MARSHMALLOW CRÈME. (I DO THIS IN MY KITCHEN AID WITH THE BEATER ATTATCHMENT) BEAT UNTIL COOL ENOUGH TO DROP IN SPOONFULS. DROP ONTO WAXED PAPER.

WE JUST PLAIN LOVE DIVINITY!!! IT SHOWS UP DURING THE HOLIDAYS JUST LIKE THE SNOW.

Licorice Caramels

Yield 50 to 60 Caramels

• 1 cup butter or margarine
• ¼ teaspoon salt
• 1 – 14- ounce sweetened condensed milk
• 2 cups sugar
• 1 ½ cups light corn syrup
• ¾ teaspoon black food past coloring
• ¾ teaspoon anise oil or anise flavoring

Slowly melt butter in heavy large pan. Use fork to swirl butter up sides of pan to prevent sugar crystals. When melted, add rest of ingredients, except food paste and flavoring.

Turn heat to medium- medium high, cook and stir constantly with flat bottom wooden spoon. (Do not cook on high, stir the whole time) Cook to 234 degrees. Remove from heat; add food paste and flavoring and mix in. Pour into 9 by 13 inch pan that has been buttered.

Let sit overnight in a cool place, Cut into squares and wrap in waxed paper

Hint
For great caramel apples, omit black food paste and anise oil, and add 2 teaspoon vanilla.