PEGGY'S FUDGE WREATH

PEGGY'S FUDGE WREATH

• 1 - 12 OZ Package Milk Chocolate Chips
• 1 Cup Butterscotch Chips
• 1 Can Eagle Brand Milk
• 1 Cup Raisins
• 1 Cup Nuts - Chopped Coarsely

Melt first 3 ingredients in a sauce pan over low heat stirring constantly - be very careful not to let it stick. Remove from heat and add the raisins and nuts. You can then roughly mold this into a "wreath" or whatever you'd like onto a decorative plate or platter. Great for gift giving or holidays!

Cooks notes: Lemme tell you another secret...Peggy's not really family, no, but she's like family and isn't that what really counts? Plus, Peg's one of the best "cookers" 'round!

JOE'S FAVORITE PEANUT BRITTLE

JOE'S FAVORITE PEANUT BRITTLE

• 2 Cups Sugar


• 1 Cup White Karo Syrup


• 1/2 Cup Water


• 2 Cups Raw Peanuts


• 1 teaspoon pure vanilla extract


• 1 teaspoon Baking Soda


• 1/2 teaspoon Salt

Combine sugar, syrup, and water in a large pan or kettle (this will all for frothing when the baking soda is added later). Cook over a medium to high heat, depending on your stove, until it spins a thread or 238 degrees. Add peanuts and cook until mixture turns golden brown or 290 degrees, this will take about 15 to 20 minutes. Quickly remove from heat and add the salt, soda, and vanilla. Stir, working fast, spread the candy into buttered cookie sheets to cool. In approx. 1 hour when cool...just turn over and hit on the backside with the butt end of a butter knife to break into desired sizes...this is Yumm-O!

Cooks notes: I always use my thick bottomed stainless steel pans for this. I also have everything measured before I take the mixture off the stove and usually have help for this part as you'll find out it can get pretty tricky!