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Tiger Butter

----- Original Message -----
From: Patricia
To: phaedrus
Sent: Thursday, December 05, 2002 12:00 PM
Subject: White Chocolate Peanut butter swirl fudge

> I have been searching for a receipe for a fudge called Tiger 
> butter fudge.  I currently buy it at or at their 
> store. It is a vanilla white chocolate fudge with a peanut butter 
> swirl through it, and then they drizzle milk chocolate on top.  
> I can only find receipes that are white chocolate melted and poored 
> in a pan.  To me that is more like a candy not a fudge (fudge is 
> creamier).  I am hoping that you can help me.  Thank you!
> Patty

Hi Patty,

You've probably already seen the below recipes, but they are the only ones that I can find.


Tiger Butter

1    lb white chocolate chips or white chocolate baking squares
1    (12 ounce) jar chunky peanut butter
1    lb semisweet chocolate chips or semisweet baking chocolate
1.  Combine white chocolate and peanut butter in top of double boiler.
2.  Bring water to a boil and then reduce heat to low.
3.  Stir constantly until chocolate is melted (You can use a microwave to do the above steps also).
4.  Spread mixture on a wax paper lined 15 x 10 x 1 inch pan.
5.  Melt semisweet chocolate and pour over peanut butter mixture.
6.  Swirl through with a knife.
7.  Chill until firm.
8.  Cut into 1 1/2 x 1 inch pieces.
9.  Store in refrigerator.
Tiger Butter

1    lb milk chocolate
1    lb white chocolate
1    cup peanut butter
1.  Melt milk chocolate in double boiler.
2.  At the same time, melt white chocolate over double boiler.
3.  Pour melted milk chocolate into lined 11 x 15-inch pan.
4.  Spread to cover pan.
5.  Immediately combine melted white chocolate with peanut butter.
6.  Pour over milk chocolate in pan.
7.  Swirl 2 layers with a fork in such a way as to make"tiger" stripes.
8.  Allow to set.
9.  Cut into small squares with sharp knife
Tiger Butter Fudge

1 lb. almond bark
1/2 c. crunchy peanut butter
3 oz chocolate chips

Melt together. Pour on greased cookie sheet. Melt 3 ounce chocolate chips.
Pour over and ripple with knife. Cut in squares while firm, not hard.
(Double recipe makes a cookie sheet full.)

Homemade Honeycomb

----- Original Message ----- 
From: "slick chick" 
To: phaedrus
Sent: Friday, December 06, 2002 12:58 AM
Subject: how do i make homemade honeycomb
Hello Slick,

The only recipe that I can find is for "honeycomb candy". See below.


Honeycomb  Candy

 Ingredients : 
 1 c. dark corn syrup
 1 c. sugar
 1 tbsp. vinegar
 1 tbsp. baking soda

 Preparation : 
    Cook first 3 ingredients to 300 degrees.  Add soda.  Pour into a
 buttered 9 x 9 inch dish.  Do not spread.  Let cool. 

Hot Buttered Rum

  ----- Original Message ----- 
  From: Sheila 
  To: phaedrus
  Sent: Thursday, December 05, 2002 8:50 PM
  Subject: hot buttered rum

  Years ago I had a reciepe for Hot Buttered Rum , it was a 
  reciepe that I kept refrigerated and added a couple spoonfuls 
  at a time to hot water. I' ve lost it somewhere and would like 
  to find it again. I own a bar and would like to serve it to my 
  cliental during the holidays.The reciepe I' m looking for is 
  also good without the alcohol in it for my non drinkers.

Hi Sheila,

There seems to be quite a variety of hot buttered rum recipes. The ones with vanilla ice cream look especially tasty and would certainly be tasty for non-drinkers as well. The first one is a mix like you describe.


  Hot  Buttered  Rum  Mix

   Ingredients : 
   1 lb. dark brown sugar
   1/4 lb. butter
   2 tsp. cinnamon
   1 tsp. nutmeg
   2 1/2 rum extract

   Preparation : 
     Mix ingredients and store in jars in refrigerator.  To serve: 
   Place 1 heaping tablespoon mixture in mug and 1 1/2 oz. dark rum. 
   Fill with boiling water.  Stir and serve.  
  Frozen  Hot  Buttered  Rum

   Ingredients : 
   1 qt. French vanilla ice cream
   1 lb. butter
   1 lb. powdered sugar
   2 tsp. nutmeg
   2 tsp. cinnamon 

   Preparation : 
     Blend ingredients until smooth.  Freeze mixture.  To serve, put 3
   tablespoons mix in mug.  Add a jigger of rum and 6 ounces boiling
   water.  Makes 30.  
   Hot  Buttered  Rum  (Batter)

   Ingredients : 
   1 lb. brown sugar
   1 lb. powdered sugar
   3/4 lb. butter
   1 qt. vanilla ice cream (best available)
   1 tsp. cinnamon (or more to taste)
   1/2 tsp. nutmeg

   Preparation : 
     Let ice cream become soft.  Mix brown and powdered sugar, warm
   butter and "mix well"!  Can store batter in freezer until needed. 
   For hot buttered rum - preheat cup and put 1 golf ball sized portion
   of mix in cup.  Add 1 to 1 1/2 ounce Bacardi light rum.  Add hot
   water and mix well!  Enjoy!  
   Hot  Buttered  Rum

   Ingredients : 
   1 tsp. powdered sugar
   1 c. boiling water
   1/2 c. rum
   1 tbsp. butter

   Preparation : 
     Spoon sugar into glass, add water, rum and butter; stir well. 
   Sprinkle nutmeg on top, and enjoy a drink the Pilgrims said to have
   made men see double and feel single.  
      Hot  Buttered  Rum

   Ingredients : 
   1 qt. cider of apple juice
   1/4 c. light or dark corn syrup
   2 tbsp. butter
   6-8 oz. dark rum
   Cinnamon or nutmeg

   Preparation : 
     Combine cider, butter and corn syrup in a saucepan.  Heat until
   butter is melted and mixture is hot (not boiling).  Pour 1 ounce of
   rum into each serving mug.  Add cider mixture.  Top with spice.  
    Hot  Buttered  Rum

   Ingredients : 
   1/3 c. light rum
   Whole cloves
   2/3 c. boiling cider
   1 tbsp. butter

   Preparation : 
     Pour rum into a heavy mug or tankard.  Add cinnamon stick, clove
   and cider.  Top with butter.  Serve hot with a twist of lemon.  
   Hot  Buttered  Rum

   Ingredients : 
   4 c. of cold water
   2 cinnamon sticks
   3 cloves
   1/3 skin of sm. orange
   1/4 fruit of orange, squeezed, perk in coffee pot.

   Preparation : 
     Place 1/4 pat of butter in each cup place 1 jigger of rum in each
   cup.  Add mixture to suit.   

Hawaiian Banana Pie

  ----- Original Message ----- 
  From: Khrys
  Sent: Thursday, December 05, 2002 12:44 PM
  Subject: Re: Baked Bananna Pie

  Could you send me the site for the Hawiian Banana pie. Thank 
  you so much for your help. I want to make it for a party on 

Hi Khrys,

Check these sites:

Hawaiian Style Banana Pie 1

Hawaiian Style Banana Pie 2

More Hawaiian recipes


Chocolate Popcorn Balls

  ----- Original Message ----- 
  From: Linda 
  To: phaedrus
  Sent: Monday, December 05, 2005 1:00 PM
  Subject: popcorn balls

  Dear Phaedrus,   
  I hope you can help me find the best popcorn ball recipe ever.  
  My mom made these popcorn balls every Christmas from about 1950 
  to 1970.  She had the recipe written down, but I think it was on 
  the label of a Karo's corn syrup bottle.  They were chocolate 
  popcorn balls with the creamiest, smoothest chocolate, (not sugary 
  or grainy).  I don't remember if she used Hersey's chocolate powder 
  or the block chocolate, or Nestle's semi sweet chocolate chips, but 
  I believe it was one of the three.  Nor do I remember if the Karo's 
  was light or dark.  Is it possible to look back in Karo's archives 
  or Hersey's and Nestle's archives?  Cause maybe the recipe came from 
  the chocolate package.  I know I don't remember much, but I hope you 
  can find it for me.  Thanks for your help.

Hello Linda,

Check the recipes below.


  Chocolate  Popcorn  Balls

   Ingredients : 
   1/2 c. sugar
   1/2 c. light corn syrup (Karo)
   1/4 c. butter or margarine
   2 1/2 tbsp. cocoa
   1/2 tsp. salt
   1/2 tsp. butter flavoring
   8 c. popped corn with hard kernels picked out (about 1/2 c. unpopped)

   Preparation : 
      Heat sugar, corn syrup, butter, cocoa and salt to boil in a
   4-quart kettle or pan, over medium heat.  Boil hard 2 minutes,
   stirring constantly.  Remove from heat, add flavoring.  Stir in corn
   and form into balls. 
   Chocolate  Popcorn  Balls

   Ingredients : 
   1 1/4 c. granulated sugar
   1/2 c. Hershey's cocoa
   3/4 c. light corn syrup (Karo)
   2 tsp. cider vinegar
   1/8 tsp. salt
   2 tbsp. butter
   1/4 c. evaporated milk
   2 qt. popped corn

   Preparation : 
      Mix together the sugar, cocoa, corn syrup, vinegar and salt
   thoroughly in a heavy saucepan.  Add butter; cook slowly, stirring
   constantly, until the sugar dissolves.  Bring the mixture to a boil;
   add evaporated milk slowly so boiling does not stop.  cook mixture
   over low fire, stirring occasionally, until it reaches 265 degrees. 
   Mix into 2 quarts freshly popped corn.  Dip out large spoonfuls and
   make into balls, first wetting the hands in cold water or rubbing
   them lightly with butter.  One must work quickly.  Yield:  20
   (4-inch) balls.  VARIATION:  Add 1/4 cupful chopped nut meats to
   chocolate mixture before mixing into popped corn.
   Chocolate  Popcorn  Balls

   Ingredients : 
   1/2 c. sugar
   1/2 c. light corn syrup (Karo)
   1/4 c. butter or margarine
   2 tbsp. cocoa
   1/2 tsp. salt
   8 c. popped corn (about 1/2 c. unpopped)

   Preparation : 
     Heat sugar, corn syrup, butter, cocoa and salt to boiling in 4
   quart kettle or Dutch oven over medium heat, stirring constantly;
   remove from heat.  Stir in popped corn.  Cook and stir until popcorn
   is coated, about 2 minutes.  Cool to lukewarm.  Shape into 3 inch
   balls.  Place balls on waxed paper.  Cool.  For easy shaping, dip
   hands in cold water from time to time.  For chocolate - peanut
   popcorn balls; stir 1/2 cup salted peanuts into cocoa mixture with
   the popcorn.   


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