This is a great recipe I found on the Nestle Toll House website www.verybestbaking.com and decided that it would be perfect for fall.

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
2 cups Nestle Toll House Premier White Morsels
1/2 cup chopped walnuts
1 1/2 tsp maple flavoring
About 50 walnut halves or pieces (optional)

Line a 13×9 baking pan with foil if using walnut halves. If not, use a 8×8 inch baking pan.

Combine sugar, evaporated milk, butter and salt in a medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, walnuts and maple flavoring. Stir vigorously for 1 minute or until marshmallows and morsels are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces

If using walnut halves: On top of fudge, place nut halves in rows spacing about 1/2 inch apart. Press into fudge and refrigerate until firm. Cut into squares with 1 nut half per square.

I’ve received many requests for peanut butter fudge, and my previous attempts have been decent but not quite been the flavor I wanted. Here is an updated version that gave me the taste and texture I was looking for:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/3 cups Reese’s Creamy Peanut Butter
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, peanut butter and vanilla extract. Stir vigorously for 1 minute or until marshmallows and peanut butter are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

This is a recipe from my Nestle Toll House cookbook, just in time for the holidays!

2 cups (12 oz) Nestle Toll House Premier White Morsels
24 hard peppermint candies, unwrapped (I used Branch’s Starbrights)

Line a baking sheet with wax paper.

Microwave morsels in an uncovered, microwave-safe bowl on Medium-High Power (70%) for 1 minute. Stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.

Place peppermint candies in a heavy-duty resealable plastic bag. Crush candies using a rolling pin or other heavy object (meat tenderizers also work well). While holding strainer over melting morsels, pour crushed candy into strainer. Shake to release all small candy pieces; reserve larger candy pieces. Stir morsel-peppermint mixture.

Spread mixture to desired thickness on prepared baking sheet. Sprinkle with reserved candy pieces, press in lightly. Let stand for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature. Makes about 1 pound of candy.

Alternative:

Allow candy to set for 30 minutes. Melt approx. 1 cup of semi-sweet chocolate morsels and drizzle over candy. Allow to set for another 30 minutes (or place in refrigerator to decrease time).

New varieties to try with with this Nestle’s Best Loved Recipe:

1 1/2 cups granulated sugar
2/3 cup (5 fluid oz can) Nestle Carnation Evaporated Milk (2% low-fat can be used)
2 tbsp unsalted butter
1/4 tsp salt
2 cups miniature marshmallows
1 1/2 cups (9 oz) Nestle Toll House Semi-Sweet Chocolate Morsels*
1/2 cup chopped pecans or walnuts (optional)
1 tsp vanilla extract

Line 8-inch square baking pan with foil. TIP: To line a pan with foil, turn over and shape foil using the bottom of the pan. This will give the perfect mold to fit inside the pan (no, I didn’t think of this myself but I can’t remember where I heard it to give credit).

Combine sugar, evaporated milk, butter and salt in medium heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes and remove from heat.

Stir in marshmallows, morsels, nuts (if using) and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan, remove foil and cut into pieces.

*Alternatives:

These have all been tried & tested with good results.

Butterscotch Fudge: Substitute an 11 oz package of Nestle Toll House Butterscotch Morsels.

Chocolate Peanut Butter Fudge: Substitute an 11 oz package of Nestle Toll House Peanut Butter & Milk Chocolate Morsels.

Peanut Butter Fudge: Substitute a 10 oz package of Reese’s Peanut Butter Chips.

Mint Chocolate Fudge: Substitute a 10 oz package of Hershey’s Mint Chocolate Chips.

Dark Chocolate Fudge: Substitute a 10 oz package of Hershey’s Special Dark Chocolate Chips.

From Hershey’s Kitchens:

1 cup (2 sticks) butter, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 large eggs
1 1/2 tsps vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1 2/3 cups (10 oz package) Hershey’s Cinnamon Chips
2 1/2 cups quick-cooking oats
3/4 cup raisins (optional)

Preheat oven to 350F.

Beat butter, brown sugar and granulate sugar. Add eggs and vanilla, beat well. Add flour and baking soda, beating well.

Stir in cinnamon chips, mixing completely with batter. Add quick oats and mix well. Add raisins if using and mix well. Batter will be stiff.

Spread batter into a lightly greased 13×9 inch baking pan. Bake for 25-30 minutes, until golden brown. Cool and cut into bars (makes about 3 dozen).