Top to bottom: Mocha Marshmallow Fudge and Chocolate Butter Crunch
Ingredients
1
cup butter or margarine
1-1/4
cups sugar
1/4
cup water
2
tablespoons light corn syrup
1
cup ground almonds, divided
1/2
teaspoon vanilla
3/4
cup milk chocolate chips
1. Line 15-1/2×10-1/2×1-inch jelly-roll pan with foil, extending edges over sides of pan. Generously grease foil and a narrow metal spatula with butter.
2. Melt butter in 2-quart saucepan over medium heat. Add sugar, water and corn syrup. Bring to a boil, stirring constantly.
3. Carefully clip candy thermometer to side of pan (do not let bulb touch bottom of pan). Cook until thermometer registers 290°F, stirring frequently. Stir in 2/3 cup almonds and vanilla. Pour into prepared pan. Spread mixture into corners with prepared spatula. Let stand 1 minute. Sprinkle with chocolate chips. Let stand 2 to 3 minutes more until chocolate melts. Spread chocolate over candy. Sprinkle with remaining 1/3 cup almonds. Cool completely.
4. Lift candy out of pan using foil; remove foil. Break candy into pieces. Store in airtight container.
Chocolate Butter Crunch
