Recipes For Fudge and Divinity....These Are Christmas Traditions At Our Home!!

  • 3 cups sugar
  • 3/4 c. butter or margarine
  • 2/3 c. evaporated milk
  • 1 jar 7 oz marshmallow cream
  • 1 pkg. 12 oz semi-sweet morsels
  • 1/2 c. chopped nuts
  • 1 teaspoon vanilla flavoring
Stir together butter, sugar, and milk in a medium size heavy pot, bring to a boil, stir constantly. Boil 5 minutes, (be sure to set a timer) and cook over medium heat. Remember to stir constantly. Remove from heat, gradually stir in remaining ingredients. Pour into a 13 by 9 inch pan that has been foil lined all the way over the sides and sprayed lightly with cooking spray. Cool at room temp. When cooled lift from the pan and cut into bite size pieces. This recipe makes 3 pounds, plenty to share.


  • 2 cups sugar
  • 1/3 c. white karo syrup
  • 1/2 c. hot water
  • pinch of salt
  • 2 egg whites, well beaten
  • 1/2 c. chopped pecans
Beat the egg whites in a large bowl until they are foamy, set aside, leaving the mixer handy. In a small saucepan Mix and boil sugar, syrup, hot water and salt on about medium to medium high heat. Hold a candy thermometer in the pot while you stir with a spoon...there are candy thermometers with hooks to hook on the side of your pot, but I don't hang mine on the pot, I hold on to mine and keep it lifted in the liquid, making sure that it doesn't touch the bottom of the pot. If you hang it on the side of the pot and it touches the bottom of the pot and that is not good. You don't want to be taking the temp of the bottom of the pot, you want to take the temp of the liquid itself. Just thought I'd throw that little tip in there for you. Trial and error, learned tip from experience. Cook this mixture until it reaches the hard ball stage on a candy thermometer. This is very important. Stir it the whole time that it boils. This will take quite a while, I'd say longer than 15 minutes usually, it will start to feel like it's taking forever, but keep watching the thermometer while you stir and just keep stirring. When it reaches the hard ball stage quickly but carefully remove it from the heat, and carefully pour it slowly into the beaten eggs as you mix it with the mixer. This mixture is extremely hot, so be very careful. You will now mix it with the mixer on medium for a while, it will seem like it's not going to hold it's shape, but just keep mixing it until it holds it's shape . When it begins to hold shape, then quickly drop by teaspoon onto wax paper and let them cool.
Extra Tip: I've heard people say not to make divinity on rainy days, but I have made at in all kinds of weather and it turns out beautifully as long as your candy thermometer is working right.

Sour Cream and Chives Bite Sized Baked Chicken....Wonderful Party Appetizer

You will need:
  • Boneless chicken breasts or strips ( I buy 1 and 1/2 pounds of boneless chicken breast to feed our family of 4, we eat this chicken served as a meal, and I serve 2 veggies and bread with it.) You can adjust the amount of chicken and other ingredients based on the size of people you are feeding. I'd say for appetizers this amount here would feed probably 6-8 people if you are serving other goodies to go with them.
  • Bag of sour cream and chives potatoes chips and a gallon size zipoc bag for crushing the chips
  • 2 eggs
  • 2 Tablespoons Milk
  • 1/2 stick of butter
  • nonstick cooking spray
  1. Line a cookie sheet with foil and spray it with nonstick cooking spray.
  2. Rinse chicken breast and cut them into bite size pieces, (if you'd like to save yourself the trouble of doing this step, you can buy boneless breasts that have been sliced into chicken strips.
  3. Mix the egg and milk in a bowl, and add chicken and stir
  4. Open bag of chips and put them inside of a ziploc bag and crush them with your hands until they are in tiny pieces. This is your breading for your chicken.
  5. Now add your chicken to the bag to coat the chiken well, then them on the prepared pan one by one.
  6. Melt butter and drizzle over the top of the chicken
  7. Cook in a 350 degree preheated oven for about 35 -45 min. until golden brown. The size that you cut your chicken into will determine the cooking time. Be sure the inside is no longer pink.
Enjoy with your favorite dipping sauce, honey mustard tastes great!
Tips: You can use whatever kind of chips you like, for a different variation on this recipe, I also love to use crushed cornflake crumbs sometimes too.