English Toffee

1 lb. butter (1/2 margarine works fine)

Melt in 2 quart pan.

Add 2 cups sugar and stir constantly with a wooden spoon until mixture turns brown.

Add 1 cup nuts; stir well and pour into shallow pan.

Sprinkle with 1 pkg. chocolate chips.  Spread evenly and add chopped nuts.  When cool break into pieces.

Submitted by Elaine Miles

Mabel’s Peanut Butter Fudge

2 T. margarine

1½ c. sugar

½ c. sweetened condensed milk

¾ cup of smooth peanut butter

1 t. pure vanilla

It is best to use a heavy, two qt. saucepan.  If you use an electric range, set burner on medium low.  Have a 9X9” glass container ready to pour fudge, when ready.  Rub dish with margarine before filling.  Melt margarine in saucepan.  Add sugar and sweetened condensed milk to the melted margarine and begin to stir contents together, stirring off and on for about 20 to 25 minutes, or until mixture comes to a soft ball stage.  When it reaches the soft ball stage, before removing from burner, add peanut butter, and set in cool area of stove for one hour, or until about room temperature.  When candy is ready, add pure vanilla and beat mixture into a smooth condition and pour into the 9X9 glass dish and let set for about ten minutes.  Cut the candy in any size squares your desire.  Over cooking makes the candy dry, and under cooking makes it moist and hard to set up.  Trial and error is about all you can do.

Submitted by Elaine Miles