Home made Milky Way

Ingredients:
* 1 bag milk chocolate chips
* 3 Tbls. evaporated milk
* 1 container Marshmallow Cream
* 1 (14 oz.) bag of caramels, unwrapped
* 3 Tbls. evaporated milk
* milk chocolate for dipping (about a pound)

Place the chocolate chips in a microwave safe bowl.. Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until chocolate is melted and smooth. Stir in the marshmallow cream and 3 Tbls. milk.

Pour into a lined and greased 8 x 8 pan. Place in the fridge to harden while you make the caramel layer.


Put the caramels and the rest of the milk into a microwave safe bowl. (Have a helper unwrap the caramels for you but watch carefully - they might eat them all!)


Microwave for about 45 seconds. Stir. Continue to microwave in short bursts (about 30 seconds) until melted and smooth. pour over chocolate mixture. Refrigerate for at least 4 hours.


Once firm, remove from pan and cut into squares. Melt the milk chocolate over a double boiler (or in the microwave) and start dipping.

Home made 3 Musketeers Bars

Ingredients:

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 teaspoon salt
3 egg whites
1/3 cup semi-sweet chocolate chips
2 (12 ounce) bags milk chocolate chips

Directions:

In a large saucepan over medium heat, combine the sugar, corn syrup, water, and salt.

Heat, stirring, to boiling, then continue to cook, using a candy thermometer to monitor the temperature.

Beat the egg whites until they are stiff and form peaks.

When the sugar solution comes to 270 degrees F, or the soft-crack stage, remove from the heat and pour the mixture in thin streams into the egg whites, blending completely with a mixer set on low speed.

Continue to mix until the candy begins to harden to the consistency of dough.

Add the semisweet chocolate chips.

Once thoroughly blended and the nougat has thickened, press it into a greased 9x9-inch pan.

Refrigerate until firm.

With a sharp knife, cut the candy in half down the middle of the pan. Then cut across into 7 segments to create a total of 14 bars.

Melt the milk chocolate chips in the microwave for 2 minutes on half power, stirring halfway through the heating time.

Resting a bar on a fork (and using your fingers if needed), dip each bar into the chocolate to coat completely and place on wax paper.

Cool till firm at room temperature, 1 to 2 hours.

Strawberry Shortcake Fudge

What a pretty pink fudge! As soon as I  saw this I knew I had to add it to this blog. It's not only pretty but super easy and perfect for so many occasions.

Prep Time: 2 hours, 15 minutes

Yield: 42 squares

Easy strawberry fudge with a shortbread crust and a white chocolate topping.

Ingredients
2 cups shortbread cookie crumbs
5 Tablespoons butter, melted
3 1/4 cups white chocolate chips, divided
2 Tablespoons butter
1/8 teaspoon salt
1 can sweetened condensed milk (14 oz.)
1 jar marshmallow cream (7 oz.)
2 packets Duncan Hines Strawberry Shortcake Frosting Creations (.10 oz each)
1/2 teaspoon shortening

Instructions

    Combine the cookie crumbs and melted butter. Stir until well mixed. Press firmly into the bottom of an 8x8 pan that has been lined with parchment paper.
    In a large sauce combine 3 cups white chocolate chips, butter, salt, and sweetened condensed milk. Stir until melted and smooth. Add the marshmallow cream and frosting creations packets. Stir until melted and smooth again.
    Pour the hot fudge on top of the crust. Let set completely in the refrigerator for a few hours. Bring to room temperature before cutting. Cut into 49 squares.
    Place 1/4 cup white chocolate chips and shortening in microwave safe bowl. Heat for 30 seconds. Stir and repeat until melted and smooth. Place in plastic bag and cut off one tip. Drizzle over fudge squares. Top with sprinkles if desired.
    Store on the counter in a sealed container for up to 5 days.