Marshmallow fudge (large recipe)

Ingredients:

6 cups sugar
3 sticks (1 1/2 cups) butter
1 1/3 cups evaporated milk
2  packages (12 ounce each) semi sweet chocolate chips (5 cups)
1 (13 ounce) jar marshmallow crème
2 teaspoons vanilla
2 cups chopped nuts (optional)

Grease a 9 x 13 inch pan.

Rub inside of saucepan with butter to keep crystals from forming.
Mix sugar, butter, and evaporated milk in a large heavy saucepan. (I use an old aluminum pressure cooker bottom). Cook over medium heat, stirring constantly to dissolve sugar. Bring mixture to a full boil for 5 minutes.
Remove from heat and stir in chocolate chips until melted and combined. Beat in marshmallow cream, nuts,  and vanilla. Pour into prepared pan and let cool before cutting into squares.

Note it may take 1 large bag, and one regular sized as chocolate chips come in 10 ounce bags now. Total: 5 cups per recipe.

1. 
   
2. 
   
3. 
   

Pecan logs

One 7 ounce jar marshmallow creme
1 1/2 teaspoon vanilla
1 pound confectioner's sugar
1 1/2 pounds caramels
2 tablespoons water
1 pound pecans, coarsely chopped
Mix together marshmallow creme, and vanilla in a large bowl. Add 1/2 pound confectioner's sugar,
stir with wooden spoon until crumbly. Work in remaining confectioner's sugar with hands, kneading
and folding until mixture is smooth and not sticky. Rinse hands several times but do not dry.
Form into 6 log centers. Wrap loosely  in waxed paper and freeze at lest 24 hours. Melt caramels in water in top of double boiler, stirring well. Remove from heat. Dip frozen log centers, one at a time, with tongs into hot caramel. Coat well. Place on waxed paper until cooled. Wrap each in plastic wrap.
Store in freezer or refrigerator. Slice into 1/2 inch pieces to serve. Yields 6 six inch logs.

Bourban Whiskey Balls

 Bourbon Balls

1 (11-ounce box) vanilla wafers

1⁄3 cup granulated sugar (for rolling)

2⁄3 cup finely chopped walnuts

2⁄3 cup confectioners’ sugar

1 tablespoon, plus 1 teaspoon, unsweetened cocoa powder

2⁄3 cup bourbon or whiskey

Finely grind the vanilla wafers in a blender or food processors. Place the sugar in a bowl and set aside. Place remaining ingredients in a large bowl and mix by hand until all bourbon is absorbed. Roll mixture between palms of your hands to form a ball about the diameter of a quarter. Roll in granulated sugar.

Makes about 3 dozen quarter-sized balls

Peanut Butter Bon Bons

Ingredients:

1 1/2 cups powdered sugar
1 cup graham cracker crumbs
1/2 cup butter
1/2 cup creamy peanut butter
6 ounces semi-sweet chocolate chips
1 tablespoon shortening

Directions:

1
Mix powdered sugar and graham cracker crumbs.
2
Heat butter and peanut butter over low heat until melted. Stir into crumb mixture. Refrigerate 30 minutes.
3
Shape into 1" balls.
4
Heat chocolate chips and shortening until melted. Dip balls into chocolate to coat.
5
Cool on wax paper, then refrigerate until firm.

Servings:

36

Pralines

Ingredients :
3 cups sugar
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 quart pecans

Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added) and bring to a nice rolling boil. Add soda, stir and cook until soft ball is formed when dropped in cold water.Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons on greased cookie sheet. (DO IT FAST before the candy hardens)

Almond Joy Brownie Bites

Ingredients:
1 box of family size Chocolate Fudge brownie mix
1 (14 oz.) can sweetened condensed milk
1 (14 oz.) bag coconut
1/4 C milk
1 C chocolate chips, melted
1/4 C almonds (or nuts), crushed

Directions:
Preheat oven to 350 degrees. Line (regular size, not mini) cupcake pan with paper liners. (Don't skip the paper liners as they make stick).

Make brownies according to package directions and pour batter only half way up the liners.

Bake in preheated oven for 12 minutes. While they are baking, mix the coconut, sweetened condensed milk and milk together.

Remove brownies from oven and spoon on some sweetened coconut.

Place bake in oven and continue to bake an additional 14-16 minutes.

Remove from oven and allow to cool completely before removing the paper liners. Drizzle on the chocolate then sprinkle on the almonds.

Thanks Lyn!

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.

Chocolate caramels

Ingredients 1 teaspoon butter, softened 1 cup sugar 3/4 cup light corn syrup 2 ounces unsweetened chocolate, chopped 1-1/2 cups heavy whipping cream, divided Directions Line a 9-in. x 5-in. loaf pan with foil and grease the foil with butter; set aside. In a large heavy saucepan, bring the sugar, corn syrup and chocolate to a boil over medium heat; stir until smooth. Add 1/2 cup cream; cook, stirring constantly, until a candy thermometer reads 234° (soft-ball stage). Add another 1/2 cup cream; return mixture to 234° (soft-ball stage). Add the remaining cream; cook to 248° (firm-ball stage). Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares using a buttered knife. Wrap individually in waxed paper; twist ends. Yield: 1-1/4 pounds.

Home made Baby Ruth

1/4 cup milk or cream 25 caramels - or make your own! 1 tablespoon light corn syrup 1 teaspoon butter 1/4 teaspoon vanilla 1/8 teaspoon salt 1 1/4 cups powdered sugar 1 1/2 teaspoons water 2 cups cocktail peanuts 12 ounces milk chocolate chips 2 ounces butterscotch chips In a small saucepan, combine the milk, 5 of the caramels, the corn syrup, butter, vanilla, and salt over low heat. Stir continuously until the caramel is completely melted. When the mixture is smooth, add 3/4 cup of the powdered sugar and stir. Bring the mixture up to 230F, stirring often. Use a candy thermometer to check your progress. When mixture has reached 230F, remove from the heat. Whisk in the remaining 1/2 cup powdered sugar, and stir vigorously until mixture begins to thicken.Melt the remaining 20 caramels with 1 1/2 teaspoons of water in a small saucepan over low heat. Stir until the caramels are completely melted.Pour the caramel layer over the nougat layer. Mash as much of the peanuts into the caramel layer as you can before it sets up.Melt the chocolate and butterscotch chips together, either in a double boiler or microwave on medium power in 20-second bursts. Pour a layer over the peanuts. You'll use the rest of the chocolate to dip the sides and bottom of the bars later.Place in refrigerator to chill until completely set.Cut the bars into whatever size pieces you want. This pan made 6 regular sized candy bars.Re-heat remaining chocolate and dip sides and bottoms of candy bars.

Stained glass window candy

Ingredients: 2 cups graham cracker crumbs 2 cups semi-sweet chocolate chips 4 tbsp. butter 2 cups confectioners' sugar 2 eggs 1 tsp. vanilla extract 1 1⁄2 cups chopped walnuts 1 10 1⁄2-oz. package colored miniature marshmallows 1. Put graham cracker crumbs on a large plate and set aside. 2. Put chocolate chips and butter into a small pot and cook over medium-low heat, stirring constantly, until completely smooth, 3–4 minutes; set aside. Whisk together the sugar and eggs in a large bowl. Add vanilla and chocolate–butter mixture and stir well to combine. Fold in walnuts and marshmallows.

Home made gumdrops

Ingredients Step 1 - Gelatin Mixture 3 envelopes plain gelatin (about 2 Tbsp gelatin powder) 1/2 cup cold water Step 2 - Sugar Syrup 3/4 cup water 2 cups sugar food coloring extracts (I used peppermint, orange, lemon, cinnamon, vanilla and rum) additional sugar for finishing the gumdrops Directions 1Prepare the gelatin mixture. Pour the 1/2 cup cold water into a large bowl. Sprinkle evenly with the gelatin and allow to soak while you prepare the sugar syrup. 2Prepare the sugar syrup by bringing the 3/4 cup water and 2 cups sugar in a saucepan. Bring to a boil. Simmer for 5 minutes. 3Add the hot sugar syrup to the gelatin mixture. (Careful, it's hot!) Stir until the gelatin is completely dissolved. 4Split the mixture into bowls and color and flavor as desired. I split my batch up into 6 parts. Each used about 4 drops of food coloring and an 1/4 to 1/2 tsp of extract - but extracts vary, so add a little at a time until the desired flavor is achieved. 5Pour into pans or molds. Chill for several hours or overnight. 6Remove gumdrops from molds. You will have to really pry them out, but for the most part they will come out whole. (Don't worry, the sugar covers up any little dings. Tablespoon.com

Snow white fudge

3 cups sugar 1 1/2 cups milk 3/4 tsp. salt 3 Tbsp. butter or margarine 2 tsp. vanilla 1/2 cup marshmallow creme 1/3 cup chopped walnuts Butter sides of 3 quart saucepan. Mix sugar, milk & salt in saucepan. Stir & heat until sugar dissolves and mixture boils. Cook without stirring, to soft ball stage (238°). Stir in butter & vanilla. Place in pan of cold water & cool to lukewarm without stirring. Beat until mixture holds its shape. Stir in marshmallow creme & walnuts; beat until glossy. Spread fudge in buttered 9" square pan. When fudge sets, cut into 32 bars. Decorate as desired, if you add sprinkles do it after you put candy in pan, otherwise it won't stay on.

Christmas strawberries (candy)

2 (6 ounce) packages strawberry flavored gelatin 1 (14 ounce) can sweetened condensed milk 2 cups flaked coconut 2 teaspoons vanilla extract 1/2 cup red decorator sugar 1/4 cup green decorator sugar 2 ounces slivered almonds Blend together the gelatin and condensed milk. Add coconut and vanilla; mix well and refrigerate until chilled. Roll into small balls and shape into strawberries; roll in red sugar crystals. Dip fat end into green sugar crystals. Place an almond sliver into the fat end for a stem. To prevent hardening, store in an air tight container until ready to serve. Makes 2 dozen

Peppermint patties

This is the cutest candy you can make and sure to bring on the holiday spirit! 2 1/2 cups confectioners sugar 1 1/2 tablespoons light corn syrup 2 tablespoons water 1 teaspoon peppermint extract 1 tablespoon vegetable shortening 8 ounces 70% cacao bittersweet chocolate, chopped 1/4 cup peppermint candies, crushed In the bowl of an electric mixer fitted with the paddle attachment, beat 2 1/4 cups of confectioners sugar together with corn syrup, water, peppermint extract and vegetable shortening until just combined. The mixture will be very crumbly. Dust a work surface with remaining 1/4 cup of confectioners sugar. Empty contents of bowl onto work surface and knead until smooth (this will take a few minutes). Shape dough into a log, about 2 inches by 8 inches long. Wrap tightly in parchment paper and freeze until very firm, about 20 minutes. Remove dough and slice into rounds using a sharp knife. Place rounds onto a parchment lined cookie sheet and freeze again until firm, for at least 15 minutes. While dough is chilling, melt chocolate in a microwave safe bowl in 30 second intervals. Cool slightly. Chocolate should be warm but not so hot that you cannot put your finger into it. Cover another baking sheet with parchment paper. Remove patties from freezer one at a time and submerge into melted chocolate (we just used our hands). Coat quickly and allow excess chocolate to drip off. Place on parchment paper lined pan and sprinkle with crushed candies. Repeat, covering all patties with chocolate and candy. Let patties stand until chocolate is set, about 1 hour. Store in fridge, between wax paper in an airtight container. Bring to room temperature before serving.

White Christmas jewel fudge

3 (6-oz each) pkgs white chocolate (18 oz total) 1 (14-oz) can sweet condensed milk 1-1/2 tsp vanilla 1/8 tsp salt 1/2 cup chopped green candied cherries 1/2 cup chopped red candied cherries Over low heat, melt chocolate with sweetened condensed milk, vanilla and salt. Remove from heat, stir in cherries. Spread into foil-lined 8-9" square pan. Chill 2 hours or until firm. Turn fudge out onto cutting board, peel off foil, cut in squares. Store covered in refrigerator. Variations: Rum Raisin White Fudge: Omit vanilla and cherries. Add 1-1/2 tsp white vinegar, tsp rum flavoring and 3/4 cup raisins. Proceed as above. Toasted Nutty White Fudge: Omit cherries. Add 1 cup chopped toasted nuts. Proceed as above.

Holiday peppermint candy

 Ingredients:
4 ozs. cream cheese, softened
1 tablespoon margarine
1 tablespoon light corn syrup
1/4 teaspoon peppermint extract or few drops peppermint oil
4 cups powdered sugar
Green and red food coloring
Sifted powdered sugar Green, red and white decorating icing (optional) Beat cream cheese, margarine, corn syrup and extract. In large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar; mix well. Divide mixture into 1/3's. Knead few drops green food coloring into one third. Repeat with red food coloring and second third. Wrap each third in plastic wrap. Working with one color mixture at a time, shape into 3/4-inch balls. Place on waxed paper-lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixtures. Decorate with icing. Chill. Makes 5 dozen

Chocolate pecan turtles

2 C. pecan halves 1 1/3 C. whipping cream 1 C. sugar 1/2 C. light corn syrup 1/3 C. milk 1/4 C. butter 1 t. vanilla 12 oz. chocolate chips Line 2 baking sheets with wax paper that has been buttered. Arrange pecan halves in clusters. Combine cream, sugar, corn syrup, milk and butter in a heavy medium saucepan. Stir over low heat until sugar is dissolved. Cook until caramel reaches a temperature of 234°F. (use a candy thermometer), about 15 minutes. Remove mixture from heat. Stir in vanilla. Immediately drop 1 tablespoon caramel onto the center of the pecan cluster. Cool. Microwave chocolate for about 1 minute, stir. If not melted add another 10 seconds at a time until chocolate is smooth. Spread about 1 tablespoon chocolate over each candy. Chill for 30 minutes.

Christmas toffee

1/2 cup slivered almonds 1 cup butter 1 1/4 cup sugar 5 Tblsp. water 2 0r 3 Hershey Bars 1/4 to 1/2 cup walnuts, very finely chopped Melt butter. Add sugar and water; boil for 3 minutes, stirring constantly. Add almonds; boil until it's a real rich caramel color. (You want it nice and rich and kind of dark to give it the right flavor, just be careful not to burn it). Again, stir constantly. Pour into foil lined pan. When set, place Hershey bars on top to melt; spread. Then cover with chopped walnuts. Press nuts firmly into chocolate with spoon. Cool. Store covered in refrigerator to keep chocolate from melting, or just put in a cool place. If you put it in the refrigerator take out an hour or so before eating so it's not too hard.