Creamy Caramel Fudge

There’s not an ounce of chocolate in this fudge so if you’re looking for chocolate move along. If you’re a caramel lover, you’ve come to the right place! Kids love this fudge and so do the grown ups! Its super rich but oh so wickedly delicious.

I started experimenting with this recipe when I was a ‘poor’ graduate student and buying extras like chocolate cocoa powder were just not in the plan.

I’ve heard this called Russian Fudge (guess Chocolate was an issue for them too) but the recipe calls for corn syrup, which I cannot stand. And I think this is probably similar to what some call RedHead Fudge (sorry Vicki)(though I’m not sure). What I do know, is that this is incredibly rich and delicious. Caramel lovers will gobble it up! My recipe here is a little extended from my original version, which included melting the brown sugar with the white sugar milk mixture. The candy came out a little grainy, which I think was the sugar never being melted enough. So, I did the simple syrup and it worked! I use real butter, real vanilla and half and half. I’ve not tested this with margarine or skim milk so I couldn’t tell you the results. But you’re making candy, not diet food, so go ahead and make the full on recipe!

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Fruit Cake Cookies Recipe

These yummie goodies have been a Christmas standard since I was a child. My Aunt Betty, who loved to cook, discovered this recipe in a Southern Living magazine (I haven’t a clue what issue) But she made them and they were such a hit, they began making an annual appearance. We all looked foraward to the beautiful boxes of cookies from Aunt Betty! They’re rich, but oh so good and even the fruitcake haters in your house will love these Fruit Cake Cookies!



Fruit Cake Cookies
Prep time
Cook time
Total time
Even the fruit cake haters in your house will love these
Recipe type: Dessert
  • ¼ cup butter or margarine, softened
  • ½ cup firmly packed dark brown sugar
  • 2 large eggs, separated
  • 1½ teaspoons baking soda
  • 1½ tablespoons milk
  • 2 tablespoons orange juice
  • 1½ cups all-purpose flour
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 1 (8-ounce) package chopped dates
  • ½ pound red candied cherries, quartered
  • ½ pound candied pineapple,chopped
  • 1 (15-ounce) package golden raisins
  • 3 cups chopped pecans
  1. Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add egg yolks, beating just until blended.
  2. Combine baking soda and milk, stirring until soda dissolves; add orange juice.
  3. Combine flour and next 4 ingredients. Combine ½ cup flour mixture, dates, and next 4 ingredients, tossing gently to coat.
  4. Add remaining flour mixture to butter mixture, alternately with milk mixture, beginning and ending with flour mixture. Gradually stir fruit mixture into batter.
  5. Beat egg whites at high speed with an electric mixer until stiff peaks form; fold into batter.
  6. Drop dough by level tablespoonfuls onto lightly greased baking sheets.
  7. Bake at 300° for 15 to 18 minutes or until lightly browned.
Cookies may be stored in an airtight container up to 1 week or frozen up to 3 months.