Tag Archives: candy

Condensed Milk Fudge


400g (14oz) tin condensed milk
450g (2C) brown sugar
150ml (2/3C) milk
115g (1/2C) butter


Grease and line a 20cm (8in) square baking tin. Heat together the milk, condensed milk, butter and sugar over a low heat in a non-stick saucepan for 10-15 minutes, scraping the bottom of the pan often, until the mixture forms a soft ball when dropped into a glass of cold water. Once the mixture reaches this stage, remove it from the heat and beat it for ten minutes until it becomes thick and grainy. Pour it into the baking tin and leave it to cool completely before serving.

Once the fudge is cooled, either cut it into small squares or break it apart with your hands.

This recipe will yield around 20 portions of fudge


Crockpot Christmas Candy


1 – 16 oz jar unsalted peanuts (Planters dry roasted)
1 – 16 oz. jar salted peanuts (Planters Cocktail Peanuts)
1 – 12 oz bag semi-sweet chocolate chips
1 – 12 oz bag milk chocolate chips
2 – 10 oz bag peanut butter chips
2 – 1 lb pkg white almond bark or vanilla candy coating


Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours.

Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes.

Stir again and then spoon mixture on to wax paper or non-stick aluminum foil.

Allow to harden for at least 1 hour.

Glazed Pecans


2 tablespoons brown sugar, firmly packed
2 teaspoons butter
2 teaspoons light corn syrup
1/8 teaspoon salt
1 cup pecan halves


Combine brown sugar, butter, corn syrup and salt in a large skillet.

Stir over medium heat until butter is melted.

Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.

Spread pecans in single layer on parchment paper and cool completely.

Amish Caramel Candy


2 c. white sugar
2 c. heavy cream
1 3/4 c. King syrup
1 c. butter
1 tsp. vanilla


Boil together sugar, syrup, butter, and a little cream.

While boiling, add rest of cream slowly. Don’t allow to stop boiling.

Boil until it forms a soft ball (236-240 degrees).

Then add vanilla. Pour into a buttered pan.


Cut into squares.


Yield: Makes about 2 pounds candy


1 (12-ounce) package semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1 tablespoon butter
1 tablespoon cream
1/2 cup milk chocolate chips, if desired


Place chips and milk in microwave safe bowl. (You can use just the one package of semisweet chocolate chips, or add the milk chocolate chips for a fudge that is slightly sweeter and creamier.)

Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Stir in butter and cream until combined.

Pour into greased 8″ square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat.

You can add just about anything to this easy recipe. Stir in a cup of chopped nuts, add a cup of marshmallows after the cooking time is done, stir in chopped dried fruit or some white chocolate chips. Have fun with the recipe!

White Chocolate Fudge


2 (8 ounce) packages cream cheese, softened
1 (16 ounce) packages powdered sugar, sifted
1 1/2 teaspoons vanilla extract
1 (12 ounce) white chocolate baking bar, melted
1 cup chopped pecans, toasted


Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

Add vanilla and melted white chocolate to cream cheese mixture, stirring until blended.

Stir in chopped pecans.

Spread into a buttered 8-inch square baking pan or dish.

Cover and store in refrigerator.

Easy Fudge

1 can of sweetened condensed milk
2 cups of semi-sweet chocolate chips
1 teaspoon of vanilla extract

How to make it

Butter and line a square pan with parchment paper. Set aside.

Microwave chocolate chips and condensed milk for one minute. Depending, you may need to microwave the mixture for an additional 30 seconds. Stir until chocolate chips are melted and smooth. Let sit for one minute.

Add vanilla extract. Pour fudge into parchment lined pan. Refrigerate the fudge and let cool.

Once the fudge is cooled, cut into squares.

To keep this yummy fudge, put it in an airtight container and place it in the fridge.