Recipes: Then and Now

Recipes from the past updated for today


Post #20 Candy

December 15, 2014

I love candy. Doesn’t everyone? These two are my all time favorites.

Fudge has been around for a long time in many different variations. I like the peanut butter best. So smooth, creamy and packed with fresh peanut taste. The raves I have gotten for this recipe are uncounted. Several people have said ‘Don’t change a thing.’ I won’t. And by the way, the Skippy brand peanut butter makes a big difference. I’ve tried it with other brands and they were lacking something. It’s worth the few pennies extra to make this fudge come into its own.

Really Good Peanut Butter Fudge

1 ¼ cups milk

¼ cup light corn syrup

¼ cup butter

Pinch baking soda

3 cups granulated sugar

1 cup brown sugar, packed

1 cup Skippy® creamy peanut butter

1 teaspoon vanilla extract

In a heavy 4-quart saucepan, combine milk, corn syrup, margarine, baking soda and sugars. Place over medium-high heat and stir occasionally until mixture comes to a boil. If sugar crystals are present, wash down sides of pan with a wet pastry brush or put the lid on for a minute or two. Clip on candy thermometer. Stirring constantly, cook to 234° F or softball stage. Remove from the heat, and stir in the peanut butter and vanilla. Continue stirring until mixture becomes creamy and begins to lose its gloss. Scrape fudge into a lightly greased 9 inch square pan. Allow to cool. When firm, cut into 1-inch squares. Keep refrigerated.


I wish I could remember who it was I got this Toffee recipe from. She and I were taking the same night school ceramics class at Broad Ripple High School. It’s been many years ago now. She brought some in to share during the holidays and just about everyone in the class asked her for the recipe. I have been enjoying it, making and eating, ever since. My thanks to her, wherever she may be. Anyway, toffee, like fudge, has been around for many years. Ask Grandma and she will surely tell you of the wonderful toffee she enjoyed in her youth. Try toffee crumbles added to a cookie recipe too.

English Toffee

1 tablespoon light corn syrup

1 cup sugar

3 tablespoons water

1 cup butter, no substitutes

1 cup nuts, chopped almonds or pecans, divided

1 teaspoon double strength vanilla extract

1 6 ounce package chocolate chips

Combine sugar, corn syrup, butter and water in a heavy 4 quart saucepan. Stirring constantly to prevent burning, cook to hard crack stage (300° F.). Remove from heat and add about ¾ of the nuts. Keep enough to sprinkle on top later. Add vanilla and pour into greased 9x9 inch pan for thick toffee or a 9x13 pan for thinner toffee. Let cool till just warm enough to melt the chocolate chips. Sprinkle with chocolate chips. When chips are melted spread evenly over top. Sprinkle reserved nuts on top, cool completely and break into pieces.