Marshmallow Fluff Fudge

My Christmas memories growing up, always included my mom making fudge, along with red, white, and green divinity, caramel popcorn balls, and cornflake clusters. She'd make two batches of fudge during Christmas break, one with nuts, one without. I can still see it on the kitchen table, waiting for it to set up, before she'd cut it into little squares to be devoured. So rich, but oh so good!

2 1/2 c. granulated sugar
3/4 c. butter
2/3 c. evaporated milk
12 oz package semi-sweet chocolate chips
7 oz. jar marshmallow cream
1 t. vanilla

1) Line a 9 inch square pan with foil, and spray with nonstick spray. Set aside.
2) In a 3 quart heavy saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan frequently.
3) Bring to a full rolling boil, stirring constantly. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium. Stir constantly.
4) Remove from heat, and add chocolate chips. Stir until mixture is smooth. Add marshmallow creme, and beat with spoon until well blended. Add vanilla an mix well. Immediately pour into the prepared pan.
5) Let cool to room temperature.
6) Slice and serve. Store covered on the counter.

Jello Marshmallow Popcorn Balls

1/2 c. unprepared popping corn (12 cups popped)
1/4 cup butter
1 pkg (10 1/2 oz) mini marshmallows
1 (3 oz.) pkg. sugar-free Jello (any flavor)
(for white ones, omit jello, but add 1 t. vanilla)

Pop corn in an air popper. Set aside.
Melt butter. Add marshmallows and stir until melted. Take off heat, add jello and stir. Pour over popcorn. Coat freshly washed hands :) with butter and mold into tennis sized balls. Let set on waxed paper. Wrap in saran wrap. Makes 18-20 balls.

Arrange 'em in a bowl and watch them disappear!

Caramel Popcorn Balls

My mom's recipe.  She made these every year around Christmas and New Years, so we had yummy treats to snack on all through our holiday break from school. They're the perfect treat for Fall, too! We love 'em around here!!!

2 1/4 c. brown sugar
1 can sweetened condensed milk
1 cube butter
1 c. white karo syrup
1 c. unprepared popping corn

Pop popcorn in air popper. Set aside.
Bring sugar, butter, and syrup to a boil. Take off heat and add milk stirring constantly. Place back on heat and cook to full bubbling boil that can't be stirred down, stirring constantly.
Pour over popcorn. Mix well until all the popcorn is coated.
When cool, form in tennis sized balls and let set on wax paper.

Fantasy Fudge

Bryson missed a day of school to go snowboarding and missed making fudge in his life skills class. So, to get credit, he had to make some fudge and take it to his teacher. We whipped this recipe up and the kids went bonkers over it!

3 c. sugar
2/3 c. evaporated milk
2/3 whipping cream
3/4 c. butter
1 (12 oz.) pkg. semi-sweet chocolate chips
1 small jar marshmallow creme
1 t. vanilla
1 c. chopped nuts

Mix the first four ingredients in a saucepan. Bring to a boil and continue boiling for 5 minutes over medium heat. Stir often. Remove from stove and add last four ingredients. Stir until well combined. Pour into a buttered 13x9 pan. Cool. Cut into squares and serve. Very rich.

Sweet Cereal Munch

I don't even know what this is called, but it's so yummy. A lady I served with in the Relief Society presidency in my ward makes this. She's brought it to me before for my birthday and this year for Christmas.

1 brick of white almond bark, melt in microwave and pour over:
1 sm. box Kix cereal
1 sm. box. Trix cereal
1 sm. box Froot Loops cereal
cashews
Stir until coated well. Cool slightly and then add marshmellows, colored or white.

Trail Mix

My mom makes this all the time. This is a great snack for my kids to snack on, especially with them home for summer vacation. It helps keep them from getting too hungry inbetween meals after playing hard outside. They grab a cup full and chow down. It's also perfect for hikes and day camps, especially this time of year with my boys and scouting.

Mix together:
Rice Chex
Corn Chex
Wheat Chex
Cinnamon Chex or Honey Chex

Then add any or all of the following:
Raisins
Cashews
Almonds
Honey Roasted Peanuts
Plain m&m's
Peanut m&m's
Chocolate or Butterscotch Chips
Dried fruit pieces

Valentine Corn Cookie Bark

14 Oreos, broken up.
1 1/2 c. pretzels, broken into pieces.
1 lb. white almond bark
1 c. Valentine corn {candy corn for Halloween, reindeer corn for Christmas, etc.}
Sprinkles to match whichever holiday

Cover a large cookie sheet with wax paper.  Spread broken cookies, pretzels and 3/4 cup of the candy corn onto waxed paper.

Place almond bark in a microwavable bowl and heat for 1 1/2 minutes.  Stir, then microwave for another 15 seconds until melted and smooth. Drizzle melted bark over cookie mixture, spreading with spatula to coat evenly.  Sprinkle remaining candy corn and colored sprinkles on top while it is still soft. Place cookie sheet in refrigerator until set and firm.  Remove and gently break bark into small pieces. Store in air-tight container.

Pretzel Hugs

Checkers or Snaps
Hershey Hugs
Plain M&M's

Layer snaps or on cookie sheet. Place a hug on each one. Put in a 200 degree oven for 3 minutes. Let cool for just a bit; then decorate with m&m's. Stick in fridge for a bit. These are fun to do with any holiday with different holiday m&m's.

Yummy Trail Mix

1 lg. box rice chex
sunflower seeds
shredded coconut
peanuts
plain and peanut m&m's

Syrup:
2 cubes butter
1 1/2 c. karo syrup
1 1/2 c. sugar
1 1/2 t. vanilla

Combine dry ingredients - all except m&m's. Boil syrup on medium for 3 minutes. Pour over dry ingredients and stir. Cool slightly before adding the m&m's. Unless I'm making this for a crowd, I usually half the recipe because it makes a lot. Use a medium size box of chex, 1 cube butter, 3/4 c. karo, 3/4 c. sugar 3/4 t. vanilla.

Ryan requests this all the time at hunting season to take with him. The first year we were married I sent him with eight Ziploc bags of this and he told me all the guys grabbed a bag and had it eaten before he even got any.

Symphony Fudge

4 cups sugar
1 pint whipping cream
2 lg. Symphony toffee almond bars, broken up
2 sticks butter

Mix the sugar and cream together in a LARGE pan. Stir well and bring to a boil.
While boiling, add butter. Do not touch the sides of bottom of pan while stirring in the butter.
Using a candy thermometer, boil to the soft-ball stage (230 degrees) about 3 minutes.
Take off heat, add Symphony bars and beat with an electric mixer.
Pour into a greased 9x13 pan and chill for 5-6 hours.

ENJOY!