GRANDMA RHONDA'S TOFFEE RECIPE:
• 4 T. Karo Syrup
• 1 lb. Butter
• 2 ½ C. Sugar
• ½ C. Water
In heavy saucepan, cook sugar, water, syrup, and butter.
Stir constantly until candy thermometer reads 285 degrees or until hard crack stage (about 30 minutes).
Pour into well buttered cake pans. Let stand 5 minutes and remove from pan while still pliable.
Spread melted chocolate over it and chopped nuts (optional).
My little secret: Don’t buy those expensive Carnation Famous Fudge kits from the grocery store. It is so easy (and cheaper) to make it from scratch!
CARNATION FAMOUS FUDGE RECIPE:
-Combine in a heavy saucepan:
• 2 TB. Butter
• 2/3 C. Evaporated Milk
• 1 ½ C. Sugar
• ¼ tsp. Salt
-Bring to a rolling boil over medium heat. Stir constantly for 4 – 5 minutes. Remove from heat.
-Stir in:
• 2 C. Mini Marshmallows
• 1 ½ C. Semisweet Chocolate Chips
• ½ C. Chopped Pecans/Walnuts (optional)
• 1 tsp. Vanilla Extract
-Stir vigorously for 1 minute or until marshmallows are melted. Pour into a foiled 8 x 8 pan. Chill for 2 hours.
MILK CHOCOLATE FUDGE: Substitute 2 C. milk chocolate chips for the semisweet (my fave!).
BUTTERSCOTCH FUDGE: Substitute 1 2/3 C. butterscotch chips for the semisweet.
MINT CHOCOLATE FUDGE: Substitute 1 ½ C. mint-chocolate chips.
Every year my mom would make these cookies at Christmas time. It was
something we all looked forward to. So today I’m sharing another of
Grandma Rhonda’s popular recipes called Jubilee Jumbles.
JUBILEE JUMBLE COOKIE RECIPE:
-Beat until creamy:
• ½ C. Shortening
• 1 C. Brown Sugar
• ½ C. White Sugar
• 2 Eggs
-Add and beat into bowl:
• 1 C. Evaporated Milk
• 1 tsp. Vanilla
-Stir in:
• ½ tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 2 C. Chocolate Chips
• 2 ¾ C. Flour
-Bake on greased cookie sheet at 350 degrees for 9 minutes. Once cookies are cool, add frosting!
JUBILEE JUMBLE FROSTING RECIPE:
• 4 TB. Butter (Melt until golden brown in sauce pan. Then stir in other frosting ingredients and cook on medium heat until smooth.)
• 4 C. Powdered Sugar
• ½ C. Evaporated Milk (Add more to thin)
*Frosting may get thick as it cools and get difficult to spread. Just warm it up again on the stove to make it soft again!
Stir constantly until candy thermometer reads 285 degrees or until hard crack stage (about 30 minutes).
Pour into well buttered cake pans. Let stand 5 minutes and remove from pan while still pliable.
Spread melted chocolate over it and chopped nuts (optional).
My little secret: Don’t buy those expensive Carnation Famous Fudge kits from the grocery store. It is so easy (and cheaper) to make it from scratch!
CARNATION FAMOUS FUDGE RECIPE:
-Combine in a heavy saucepan:
• 2 TB. Butter
• 2/3 C. Evaporated Milk
• 1 ½ C. Sugar
• ¼ tsp. Salt
-Bring to a rolling boil over medium heat. Stir constantly for 4 – 5 minutes. Remove from heat.
-Stir in:
• 2 C. Mini Marshmallows
• 1 ½ C. Semisweet Chocolate Chips
• ½ C. Chopped Pecans/Walnuts (optional)
• 1 tsp. Vanilla Extract
-Stir vigorously for 1 minute or until marshmallows are melted. Pour into a foiled 8 x 8 pan. Chill for 2 hours.
MILK CHOCOLATE FUDGE: Substitute 2 C. milk chocolate chips for the semisweet (my fave!).
BUTTERSCOTCH FUDGE: Substitute 1 2/3 C. butterscotch chips for the semisweet.
MINT CHOCOLATE FUDGE: Substitute 1 ½ C. mint-chocolate chips.
JUBILEE JUMBLE COOKIE RECIPE:
-Beat until creamy:
• ½ C. Shortening
• 1 C. Brown Sugar
• ½ C. White Sugar
• 2 Eggs
-Add and beat into bowl:
• 1 C. Evaporated Milk
• 1 tsp. Vanilla
-Stir in:
• ½ tsp. Baking Soda
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 2 C. Chocolate Chips
• 2 ¾ C. Flour
-Bake on greased cookie sheet at 350 degrees for 9 minutes. Once cookies are cool, add frosting!
JUBILEE JUMBLE FROSTING RECIPE:
• 4 TB. Butter (Melt until golden brown in sauce pan. Then stir in other frosting ingredients and cook on medium heat until smooth.)
• 4 C. Powdered Sugar
• ½ C. Evaporated Milk (Add more to thin)
*Frosting may get thick as it cools and get difficult to spread. Just warm it up again on the stove to make it soft again!
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