Tag Archives: candy

Birthday Cake Fudge


16 servings

Ingredients

1 (14-oz.) can sweetened condensed milk
1/2 c. yellow or Funfetti cake mix
2 c. white chocolate chips, melted
1/2 c. confetti rainbow sprinkles, divided

Directions

Line a 8×8 or 9×9-inch pan with parchment paper.

In a large bowl, stir together sweetened condensed milk and cake mix until combined. Fold in melted chocolate. (It may look like chocolate is seizing, but keep stirring until smooth and thick.) Gently fold in cup of sprinkles.

Pour mixture into prepared pan and smooth top with an offset spatula. Top with remaining cup sprinkles and gently press into fudge.

Refrigerate until firm, about 2 hours.

Cut into 16 pieces and serve.

– Delish
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Rice Krispie Snowballs


Super easy to make and filled with mini Reese’s make them extra fun. Just make sure to let the Rice Krispies cool until they are easy enough to handle.
Yield: 30

Ingredients

5 tbsp. butter
1 (10-oz.) bag marshmallows
1/2 c. smooth peanut butter
Pinch kosher salt
6 c. Rice Krispies cereal
30 Reese’s Minis
1 1/2 c. white chocolate chips, melted
Sprinkles

Directions

In a large pot over medium-low heat, melt butter. Stir in marshmallows and peanut butter, and stir until mixture is melted. Remove from heat and stir in Rice Krispies. Let cool slightly.

Line a baking sheet with parchment. Flatten about a tablespoon amount of Rice Krispies [in your hand] and add a mini Reese’s in the middle and roll into a ball.

Dip in melted white chocolate, then place on prepared baking sheet. Sprinkle with sprinkles and repeat with remaining Rice Krispies.

Refrigerate 20 minutes or until chocolate is set.

– Makinze Gore for Delish
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Peppermint Bark

Ingredients

12 oz. semisweet chocolate, chopped
12 oz. white chocolate, chopped
1/2 tsp. peppermint extract
8 candy canes, crushed

Directions

Line a baking sheet with parchment paper. Fill the bottom of a large pot with 3” water and bring to simmer over medium heat. Reduce heat to low, then place a large heatproof bowl on top. Add semi-sweet chocolate and stir occasionally until chocolate has melted. Stir in extract. Pour into prepared baking sheet and spread into an even layer with an offset spatula. Refrigerate until set, about 20 minutes.

Over the same pot of barely simmering water, place another large heatproof bowl. Add white chocolate and stir until melted. Pour over set semi-sweet chocolate then top immediately with candy canes. Refrigerate until set, about 20 minutes.
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Six Minute Caramels


This would be great for making caramel apples

Ingredients

1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk

Directions

Combine all ingredients in heavy sauce pan.

Cook 6 minutes oven medium heat, stirring every two minutes.

Stir and pour into lightly greased dish.

Let cool.

Cut, wrap in wax paper & store in an air tight container
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White Chocolate Peppermint Fudge

Ingredients

For the crust
2 cups chocolate cookie crumbs (about 28 cookies)
5 tablespoons butter, melted
For the filling
3 cups white chocolate chips
2 tablespoons butter
1 can (14 ounces) sweetened condensed milk
1 box (3.56 ounces) white chocolate flavored instant pudding mix
7 ounces marshmallow cream
1 teaspoon peppermint extract

For the topping

Assorted red, white and green sprinkles
2-3 coarsely broken candy canes

Directions

Line an 8×8-inch baking pan with parchment paper and set aside.

In a medium bowl, combine the cookie crumbs and 5 tablespoons melted butter. Firmly press the cookie mixture into the bottom of the prepared pan. Set aside.

Place the white chocolate chips, 2 tablespoons butter and sweetened condensed milk in a large saucepan. Cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth.

Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme and peppermint extract. Stir until combined.

Remove from the heat and immediately pour the mixture over the prepared crust. Top with colored sprinkles and candy cane pieces. Gently push over the top of the fudge to make sure the sprinkles and candy pieces are adhered to the fudge. Refrigerate a few hours or until firm.

Cut into squares to serve. Keep any leftovers sealed in a container at room temperature for a few days.

It’s easy to mix up the toppings as desired – you can even try chopped chocolate Hershey’s kisses if you prefer chocolate through and through
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Nut Fudge


Makes 7-8 dozen

Ingredients

1 pound German chocolate, chopped
6 oz. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (7 oz.) jar marshmallow cream
1 1/2 cups walnuts, roughly chopped
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste

Directions

Line an 8×8 or 9×13-inch baking dish (depending on how thick you like your fudge) with aluminum foil or parchment paper, leaving an overhang on both sides, so it’s easy to extract from pan.

Set up a double-boiler with a heat-proof bowl set over a small saucepan of simmering water and place the chocolates, condensed milk, butter and salt in the top bowl.

Cook until chocolate is fully melted and mixture is smooth, then stir in the marshmallow cream.

Remove from heat and stir in vanilla extract and fold in chopped walnuts until incorporated.

Pour chocolate mixture into lined baking pan and use a rubber spatula to smooth over the top.

Refrigerate at least 2 hours, or until set and firm.

Extract aluminum foil or parchment paper from baking dish and remove block of fudge.

Cut into small squares and serve immediately, or store, refrigerated, in an air-tight container for up to 2 weeks.
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Peanut Butter Chocolate Fudge

Ingredients

For the chocolate layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
6 oz semi-sweet chocolate or chocolate chips
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

For the peanut butter layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
1/2 cup peanut butter
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

Instructions

Line an 8×8 or 9×9 pan with foil, letting the edges extend over the sides. Butter the foil and set aside.

For the chocolate fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in chocolate, marshmallow fluff and vanilla, beating vigorously until combined.

Pour into prepared pan, spreading into an even layer. Set aside and allow to cool at room temperature.

For the peanut butter fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined.

Pour over chocolate layer, spreading into an even layer. Set aside and allow to cool at room temperature. Cut into small squares and serve.

Notes: Use clean, dry pots and utensils for each layer of fudge. For best texture, do not refrigerate fudge.
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