1. TRIPLE CHOCOLATE FUDGE
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows (halved)
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each), broken
2 squares (1 oz each) semisweet baking chocolate (chopped)
1 tsp. vanilla extract
2 C chopped pecans
Quantity - 5 1/2 pounds
Take a large saucepan, combine first four ingredients in it. Now cook and stir over medium heat until sugar gets dissolved. Bring to a rapid boil and boil it for 5 minutes, stirring continuously. Remove the mixture from the heat and stir in marshmallows until melted.
Now stir in chocolate chips until they melt. Add chocolate bars and baking chocolate to it and stir until melted. Fold in vanilla and pecans and pour into a greased 15" x 10" x 1" baking pan. Chill the ready material until it gets firm. And finally, cut it into squares.
2. PERFECT PEPPERMINT PATTIES
1 lb. confectioners' sugar
3 T butter or margarine, softened
2 to 3 tsp. peppermint extract
1/2 tsp. vanilla extract
1/4 C evaporated milk
2 C (12 oz) semisweet chocolate chips
2 T shortening
Quantity- 5 dozen
Combine the first four ingredients in a bowl. Add milk to the mixture and mix well. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet and chill them for 20 minutes.
Now flatten with a glass to 1/4" and chill for 30 minutes. Take a double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties and place on waxed paper to harden.
3. MARSHMALLOW PUFFS
36 large marshmallows
1-1/2 C semisweet chocolate chips
1/2 C chunky peanut butter
2 T butter or margarine
Quantity - 3 dozen
Line a 9 inch square pan with foil and butter the foil evenly. Now arrange marshmallows in pan. Melt chocolate chips, peanut butter and butter in a double boiler or microwave-safe bowl. Pour the chocolate sauce over the marshmallows. Chill completely and cut between marshmallows.
4. EASY TRUFFLES
8 oz Semi-sweet chocolate
1/3 c Milk
1/3 c Unsalted butter
2 ea Egg yolks, slightly beaten
1/4 t Vanilla extract
1 x Unsweetened cocoa
Quantity - 1 pound (about 2 dozen). About 75 calories each.
Take a saucepan, melt chocolate with milk and butter in it over low heat. Stir continuously until smooth. Now remove from heat.
Stir 1/4 cup hot mixture into egg yolks, the whisk yolks into chocolate mixture in saucepan. Add vanilla to it and beat well. Pour the ready mixture into small bowl; cover and refrigerate until firm. (or you can also store it in refrigerator at least for 2 days at this point.)
Form teaspoonfuls into balls; roll in cocoa and shake off the excess.