Halloween Food & Recipes

Link: http://www.lulu.com/content/1279084

I have tried many a fudge recipe over my years of cooking, but I’ve never found one that matches the traditional ‘Million Dollar Fudge’ recipe that has become a tradition in my family. I have made two new variations on it for this two-part recipe; the first, What is it?, is a penuche (brown sugar) based variation. Everyone in my family seems to love this variation, so here it is:

What is it?
Checkerboard Fudge Part 1
based on an old Taylor family recipe, Millon Dollar Fudge, and altered by M. Ryan Taylor
makes one 8x8 or 9x9 pan of penuche fudge

Ingredients

• 20 large Marshmallows
• 2 T Butter
• 2 C White Chocolate Chips
• 1 C chopped Pecans
• 1 tsp Vanilla
• 1 2/3 C Dark Brown Sugar
• 1 C Evaporated Milk
• Dash of Salt

Directions

1. Place Marshmallows, Butter, White Chocolate Chips, Pecans and Vanilla in a large bowl.
2. In a medium sauce pan over medium heat, bring Brown Sugar, Milk and Salt to a boil, stirring constantly. Boil at least 7 minutes, maybe 8.
3. Pour over ingredients in bowl and stir until Marshmallows are melted.
4. Pour into a buttered baking dish and cool.
5. After you make part one here, you’ll need to make part 2 to get this look. Cut into uniform 1-inch squares and place on a serving dish in a checkerboard pattern with “Rocky Road.”

Suggestions

• Fudge is a great thing to experiment with. Try this recipe with white sugar and add the zest of two oranges for an orange variation. Cut boiling time down to 5-6 minutes. Let me know how it turns out (it should work!).
• Play fun Halloween music while you eat.

Featured in Thirteen Halloween Recipes from ThirteenforHalloween.com

Link: http://www.lulu.com/content/1279084

This is great stuff, and such an eyecatching thing on an Halloween spread. Of course you’ll need to make both this and part one to capture the effect.

Something I hadn’t thought of until now is that you could place little plastic favors, like spider rings on top of the checkerboard tiles to make your playing pieces. 

Rocky Road
Checkerboard Fudge Part 2
based on an old Taylor family recipe, altered slightly by M. Ryan Taylor
makes one 8x8 or 9x9 pan of fudge

Ingredients

• 20 large Marshmallows
• 2 T Butter
• 2 C semi-sweet Chocolate Chips
• 1 C Walnuts or chopped Almonds
• 1 tsp Vanilla
• 1 2/3 C Sugar
• 1 C Evaporated Milk
• Dash of Salt

Directions

1. Place Marshmallows, Butter, Chocolate Chips, Nuts and Vanilla in a large bowl.
2. In a medium sauce pan over medium heat, bring Sugar, Milk and Salt to a boil, stirring constantly. Boil until color begins to change to a light toffee color, at least 5 minutes.
3. Pour over ingredients in bowl and stir until Marshmallows are mostly melted, but not all the way.
4. Pour into a buttered baking dish and cool.
5. Cut into uniform squares and place on a serving dish in a checkerboard pattern with “What is it?” Checkerboard Fudge Part 1

Suggestions

• Try adding different kinds of nuts: cashews are an ever-popular nut and are under-used in baking; they should taste great in this fudge.
• Play fun Halloween music while you eat.

Featured in Thirteen Halloween Recipes from ThirteenforHalloween.com