A Year-Round Guide to Franklin and Nantahala

2 cups sugar ½ teaspoon salt ½ stick butter 1 (5-ounce) can evaporated milk 1 (12-ounce) package semisweet chocolate chips 1 (7.5-ounce) Hershey’s Almond Toffee Symphony candy bar 1 (7-ounce)

Madison County Championship Rodeo

2 cups sugar ½ teaspoon salt ½ stick butter 1 (5-ounce) can evaporated milk 1 (12-ounce) package semisweet chocolate chips 1 (7.5-ounce) Hershey’s Almond Toffee Symphony candy bar 1 (7-ounce)

Rosemary and Goat Cheese Strata

2 cups sugar ½ teaspoon salt ½ stick butter 1 (5-ounce) can evaporated milk 1 (12-ounce) package semisweet chocolate chips 1 (7.5-ounce) Hershey’s Almond Toffee Symphony candy bar 1 (7-ounce)

Christmas Fudge

2 cups sugar
½ teaspoon salt
½ stick butter
1 (5-ounce) can evaporated milk
1 (12-ounce) package semisweet chocolate chips
1 (7.5-ounce) Hershey’s Almond Toffee Symphony candy bar
1 (7-ounce) jar marshmallow creme
2 teaspoons vanilla extract
2 cups walnuts or pecans, coarsely chopped

Heavily butter a 9 x 13-inch baking pan and set aside. Place the sugar, salt, butter, and evaporated milk in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring constantly.

When the mixture comes to a boil, reduce heat to medium. Boil gently for 8 to 9 minutes, stirring frequently to make sure the bottom does not scorch.

Stir in the chocolate chips, chocolate bar, and marshmallow creme until the mixture is well-blended. Stir in the vanilla extract and nuts. Pour the mixture into the prepared pan.

Cool at room temperature for several hours, or until set. Cut into 1-inch squares.

Store in an airtight container for up to 2 weeks, if they aren’t consumed long before that.

 

— Recipe by Erica Derr, Greensboro. Our State, December 2000.

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This story was published on Dec 03, 2000