Taffy Pan Fudge Recipes

Steps:

• Grease square pan, 8x8x2 inches, with butter. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, butter and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 265°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in vanilla. Pour into pan.
• When taffy is just cool enough to handle, pull it with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2 inch wide. Cut strips into 1 1/2-inch pieces, using scissors. (For easier cutting, wipe scissors with vegetable oil.) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape).

Steps:

• Combine milk, sugar, molasses and salt in large pan.
• Bring to a boil; boil 5 minutes, stirring occasionally.
• Remove from heat; stir in marshmallows, chocolate pieces and vanilla.
• Stir until smooth and ingredients melted.
• Pour into buttered 13x9x2 inch pan.
• Let stand until top becomes set.
• Sprinkle crushed candy over surface of fudge.
• Chill until firm.
• To serve, cut into squares.
• Keep fudge chilled or fudge will become soft.

Steps:

• In a 2 qt saucepan, combine sugar, margarine, and milk; stir on low heat until sugar is completely dissolved. Bring to a rolling boil and cook, stirring constantly. With a wooden spoon, keep bottom scraped to keep from sticking. Cook about ten minutes. Remove from heat; add marshmallow creme, vanilla, and peanut butter. Stir until well mixed; pour into a buttered dish. Can be frozen; keeps a long time (if no ones around to eat it that is).