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Creamy Peanut Butter Fudge
Prep Time: 5 mins Cook Time: 4 hrs Total Time: 4 hrs 5 mins Servings: 48 1-inch squares

1 cup butter
1 cup creamy peanut butter
1 teaspoon vanilla
3½ cups powdered sugar

Instructions

Microwave Directions

Combine the peanut butter, butter, and vanilla in a glass bowl and melt in the microwave for 90 seconds. Stir to combine, it should come together very quickly and be smooth and creamy. Slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

Stovetop Directions

Combine the peanut butter, butter, and vanilla in a medium-size saucepan over medium-low heat. Stir to combine, it should come together very quickly and be smooth and creamy. Remove the pan from the heat and slowly add the powdered sugar a cup or so at a time. Stir to combine thoroughly.
Grease an 8-9" pan with butter or line with parchment. Transfer the fudge mixture to the pan and press into the pan. Chill for at least 4 hours before cutting. Store in an airtight container in the refrigerator.

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Cream Cheese Mints
Prep Time 10 minutes Total Time 10 minutes Servings 8 dozen

Ingredients

8 oz package cream cheese, full fat, softened
1/4 cup Challenge butter, softened
2 lbs powdered sugar
1 - 2 tsp mint extract
gel food coloring
1/2 cup powdered sugar for rolling mints

Instructions

Combine cream cheese and butter in a large mixing bowl and mix until smooth.
Add 1 cup of powdered sugar and mix until smooth.
Add the mint extract and mix until combined.
Gradually, add the remaining powdered sugar until smooth and consistent. You can do this with a stand mixer, food processor, or by hand.
Separate the mixture into four separate bowls, or however many different colors you want.
Add a small amount of food color to each bowl and stir in until the color is uniform.
Cover and refrigerate for 2 hours or until firm enough to handle. You don't want it sticking to your hands.
Line 2 quarter sheet pans with parchment paper and liberally dust with powdered sugar. Set aside.
Pinch off small amounts of the dough and form into a 1-inch balls.
Roll each ball in powdered sugar and place on prepared sheet pans.
Gently press the tines of a fork into the top of each ball. (You can also use the bottom of a shot glass if you don't want the lines. Just dip the bottom of the glass into powdered sugar to keep it from sticking.)
Let stand, uncovered, for at least 4 hours or until the mints are firm. If the bottoms have any moisture, flip over and let stand again until the bottoms of the mints are also firm.
Store in an airtight container, separating layers with parchment or waxed paper, for up to 2 weeks at room temperature.
Mints can be refrigerated or frozen if desired.

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White Chocolate Caramel Pecan Fudge
Yield: approximately (36) 1-inch pieces

3 cups white chocolate chips
14 ounces sweetened condensed milk
4 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans
1/2 cup room temperature caramel sauce

Combine the chocolate chips, the milk, and the butter in a medium size glass bowl and heat in the microwave for 90 seconds. Stir to combine and heat another 15 seconds. Stir and heat an additional 15 seconds, only if needed. There will still be a few pieces of unmelted chocolate in the bowl.

Stir until mostly smooth with just a few flecks of unmelted chocolate. Add the extract and pecans and stir to combine. Scoop onto a parchment lined tray. Spread with a spatula to approximately 1-inch thickness. Drizzle with caramel sauce. Lightly swirl the caramel into the fudge with a knife or the end of the spatula. Chill until ready to serve. Slice into 1-inch squares and store in an airtight container in the refrigerator for up to a week.

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Velveeta Fudge
PREP TIME 15 mins COOK TIME 20 mins TOTAL TIME 35 mins Serves: 5½ pounds

INGREDIENTS

1 pound butter, melted
1 pound Velveeta cheese
4 pounds confectioners’ sugar
¾ cup cocoa powder (regular or dark, your choice)
2 teaspoons vanilla extract (or almond)
Optional: 2 cups finely chopped nuts (walnuts or pecans are nice)

INSTRUCTIONS

Lightly spray two large jelly roll pans or baking sheets with sides with cooking spray. Wipe out excess.
In a large stockpot, melt butter and Velveeta cheese together on medium-low heat. Stir until smooth with a sturdy spoon.
Gradually stir in confectioners’ sugar, stirring constantly, until smooth.
Stir in cocoa and vanilla extract until well combined and smooth.
Stir in chopped nuts to incorporate.
Carefully pour fudge into prepared pans and spread evenly. Cover with plastic wrap and refrigerate until firm, at least 6 hours.
Slice and store in an air-tight container.

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Saltine Cracker Toffee
Prep Time: 10 mins Cook Time: 15 mins Additional Time: 30 mins Total Time: 55 mins Servings: 35

Ingredients

4 ounces saltine crackers
1 cup butter
1 cup dark brown sugar
2 cups semisweet chocolate chips
¾ cup chopped pecans

Directions

Gather all ingredients, and preheat the oven to 400 degrees F (200 degrees C).
Line a rimmed baking sheet with saltine crackers in single layer.
Combine butter and sugar in a saucepan. Bring to a boil; boil for 3 minutes.
Immediately pour over saltines and spread to cover crackers completely. Bake in the preheated oven for 5 to 6 minutes.
Remove from the oven and sprinkle chocolate chips over top. Let sit 5 minutes.
Spread softened chocolate evenly. Sprinkle with pecans. Allow to cool completely, about 25 minutes.
Break toffee into pieces. Enjoy!

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Bourbon Balls
Total: 45 min (includes chilling time) Active: 30 min Yield: 25 bourbon balls

Ingredients

Bourbon Balls:
3 1/2 cups vanilla wafer cookies (about 8 ounces), such as Nilla Wafers
1 1/4 cups pecan halves
1/3 cup unsweetened cocoa powder
1/3 cup confectioners' sugar
1/4 cup bourbon
1/4 cup dark corn syrup
1 teaspoon pure vanilla extract
Pinch kosher salt

Coating:
6 ounces bittersweet chocolate, chopped
1 tablespoon coconut oil or vegetable shortening
25 pecan halves

Directions

Bourbon Balls
For the bourbon balls: Pulse the vanilla wafer cookies and pecan halves in a food processor until the mixture turns to fine crumbs. Add the cocoa powder, confectioners’ sugar, bourbon, corn syrup, vanilla and salt, then pulse until the mixture is thoroughly combined and holds together when squeezed.
Scoop the mixture into 1-inch balls (each about 1 tablespoon; about 25 total) on a parchment-lined baking sheet. Roll each ball between the palms of your hands so they’re smooth and compact. Transfer to the refrigerator to chill and firm up slightly, about 10 minutes.
For the coating: Meanwhile, put the chocolate and oil in a medium microwave-safe bowl. Microwave on high, stirring halfway through, until completely melted and smooth, about 1 1/2 minutes.
Working one a time, use 2 forks to gently lower each bourbon ball into the chocolate mixture, turning to make sure the entire ball is coated. Let any excess chocolate drip off, then return to the baking sheet. Top with a pecan half. Return to the refrigerator until the chocolate is just set, about 5 minutes.

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APRICOT & COCONUT BLISS BALLS

Ingredients

1 cup macadamia nuts
1.5 cups dried apricots
1 cup desiccated coconut
¼ cup almond meal

Directions

Add macadamia nuts and apricots to a food processer and blend until broken down into small pieces
Add coconut and almond meal and blend until well combined.
Put mixture in fridge for at least 30 minutes
Roll into tablespoon sized balls. Add desiccated coconut to a bowl and dip balls into coconut.
Store bliss balls in the freezer in an airtight container.

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CARAMEL APPLE FUDGE
Prep time 25 minutes chilling time 4 hours total time 4 hours 25 minutes servings 36 small pieces
Equipment - 8x8 inch pan (Note 1) Parchment paper and binder clips

INGREDIENTS

25 Werther's SOFT Caramels, unwrapped (Note 2)
3 tablespoons heavy whipping cream, separated
2 tablespoons unsalted butter, cut into 2 pieces
3 packets Apple Cider drink mix (Note 3)
3 cups white chocolate chips (highest quality possible -- Note 4)
1 can (14 oz) full-fat sweetened condensed milk
Tiny pinch fine sea salt

( Read more... )

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HALLOWEEN DARK CHOCOLATE FUDGE
Prep Time 20 mins Chilling time 8 hrs.

INGREDIENTS

14 ounces (300ml) condensed milk
16 ounces (450g) dark chocolate bars, broken into pieces or chocolate chips
1/4 cup butter
1/4 cup brown sugar
2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup yellow and orange m&m candies

INSTRUCTIONS

Line an 8×8 inch square pan with parchment paper.
In a saucepan, combine condensed milk, dark chocolate pieces, brown sugar, vanilla, and salt. Cook over medium heat, mixing frequently until the chocolate is fully melted.
Pour the mixture into the pan. Leave to cool for about 10 minutes.
Top with yellow and orange candies by pressing slightly into the fudge with your fingers.
Put in the fridge to harden for at least 3 hours, or place inside the freezer for 1 hour.
Remove fudge from pan, slice, and serve.

RECIPE TIPS

Watch closely and stir frequently when combining the chocolate and other ingredients so it doesn’t burn.
Don’t forget to line the pan with parchment paper. This will help make it easy to remove from the pan before cutting.
Use a warm, serrated knife to cut the fudge into bite-sized pieces.
Make sure the fudge has hardened well before cutting to get neatly cut pieces.
Feel free to use a 9x9inch square pan. Fudge will have slightly less height but will work just as well.

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Pop Rocks Firecracker Truffles

Ingredients:

4 ounces milk chocolate, chopped
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream
1/2 teaspoon vanilla extract
10 packets of pop rocks! (aka, a lot)

Directions:

Add the chocolate to a large bowl. Heat the heavy cream in a saucepan over medium-low heat until it is bubbly around the edges. As soon as it begins to bubble, pour the cream over the chocolate and allow it to sit for 30 seconds. Add in the vanilla extract and stir constantly until a thick and smooth chocolate ganache forms. Place the ganache in the fridge for 1 to 2 hours, until set.

To roll the truffles, it helps if your hands are a bit wet. Use a spoon and roll the chocolate into nickel-sized balls, placing them on parchment paper after rolling. Once all of the chocolate is rolled, set out a few plates for the different flavors of pop rocks. Pour the pop rocks 2 to 3 bags at a time onto the plates, make sure your hands are completely dry and roll the truffles into the pop rocks, pressing gently to adhere. Place the truffles back on a sheet of parchment paper (on a plate or a baking sheet) and stick them in the fridge until ready to use. These are best when made as close to serving size as possible.

No Fail Jell-O Divinity
Prep Time 25 minutes Cook Time 10 minutes Total Time 35 minutes Servings 36

Ingredients

3 cups granulated sugar
3/4 cup light corn syrup
3/4 cup water
1/8 tsp salt
2 egg whites room temperature
3 tbsp Jello powder flavor of your choice
1 tsp vanilla extract or other flavor I use clear vanilla extract
1 cup chopped nuts optional (I almost always use pecans)

Instructions

Line 2 large baking sheets with waxed paper. Butter two large spoons and set aside.
In a 3 quart saucepan, bring the sugar, corn syrup, water, and salt to a boil, stirring frequently to dissolve the sugar.
Once at a boil, stop stirring and cook to 250F - hard ball stage. To do this, clip a candy thermometer to the side of the pot. This candy thermometer will beep when the correct temperature is reached. No fail 🙂
While the mixture is coming up to temperature, whisk egg whites on high speed in a heavy duty mixer until very stiff peaks form.
Whisk in the Jell-O until well blended.
Once the syrup has reached 250F, remove from heat.
Turn the mixer to medium-high and carefully and slowly pour the syrup into the egg white and Jell-O mixture. Like, so slowly, that this should take a good 2 minutes to pour it all in.
Add the vanilla extract.
Now it's time to let the mixer go to work. Continue beating until the mixture loses it's shine and holds it's shape when dropped from a spoon. You'll notice that it starts to look more and more sticky. This takes between 4 and 6 minutes usually.
It's absolutely okay to stop the mixer and test the mixture. If you drop the candy and it looks like a puddle on your waxed paper, continue beating for another minute or two and try again. When it holds it shape you are good to go.
At this time, mix in the nuts.
Spoon out a heaping teaspoon or tablespoon of the mixture out a time and use the other spoon to scrape the candy off the spoon. MAKE SURE that your spoons are buttered or the candy will stick. You do NOT need to butter them more than once.
Once all the candies have been dropped, let cool on the waxed paper.
Let the candies set out for at least 4 hours, preferable overnight before storing in an airtight container. These candies also do quite well sitting out in the open - no stickiness 🙂

BAILEY'S IRISH CREAM FUDGE

24 oz milk chocolate chips (2 - 12 oz. pkgs.)
12 oz semi-sweet chocolate chips
14 oz marshmallow cream
2 tsp vanilla extract
2/3 c Bailey's Irish cream
4-1/2 c granulated sugar
12 oz evaporated milk
1/2 lb butter or margarine

Directions Step-By-Step

1 In a very large bowl, combine the milk chocolate chips, semi-sweet chips, marshmallow cream, vanilla, and Bailey's Irish Cream. Set aside.
2 Line a 10x15" baking pan with foil. Lightly spray with cooking spray.
3 In a medium saucepan, combine granulated sugar, evaporated milk, and butter. Bring to a gentle boil over medium heat. Cook slowly and stir constantly for 10 minutes.
4 Pour the hot mixture into the bowl with the chips. Stir slowly by hand to combine. It is important to do this step by hand NOT with a mixer. Stir for approx. 2-3 minutes.
5 Pour fudge into greased pan and chill to set.

Rock Candy
Prep Time 30 minutes

Tools & Materials

Clothespin or long clip
String & pencil, wooden skewers, or swizzle sticks
Wooden spoon
Small saucepan
Wax Paper
Paperclip or washer (if using string)
4 – 6 clean, narrow glasses (must be glass)
2 cups water
4 cups granulated sugar + extra for dipping string or sticks
Food coloring
Natural flavoring (this is optional, but you can try peppermint, strawberry, cherry, orange or any flavor you like)

( Read more... )

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CHOCOLATE ALMOND BUTTER EASTER EGGS
YIELD: 28 PREP TIME: 30 TOTAL TIME: 30

INGREDIENTS:

1 cup almond butter
6 tablespoons butter, softened
1 1/2 cup powdered sugar
2 teaspoons vanilla extract
8 ounces semi-sweet chocolate for melting (chips or chopped)
Melted white chocolate for decorating

DIRECTIONS:

Using an electric mixer combine almond butter and butter until smooth.
Continue to mix, gradually adding in powdered sugar and vanilla extract until fully incorporated.
Using 1 tablespoonfuls, form egg-shaped balls and place on lined baking sheet. Cover and refrigerate for at least 20 minutes to allow to firm up.
Melt chocolate according to package instructions.
Dip almond butter Easter eggs one at a time into melted chocolate, allowing excess to drip off. Place on waxed paper lined baking sheet. Allow chocolate to firm up. To quicken process, place in refrigerate.
Optional: decorate with melted white chocolate.
Store firm Easter eggs in airtight containers in cool place or refrigerator until ready to serve.
For this recipe I used Justin’s Almond Butter. Almond butters differ slightly in texture. Adjust the amount of powdered sugar as needed to achieve the correct consistency needed to hold shape of Easter eggs.
Finished almond butter dough should be firm enough to make a ball that holds together. Additional powdered sugar (confectioners’ sugar) may be needed. Just add a tablespoon or so until the correct consistency is reached. If almond butter dough seems too soft, tightly wrap dough in plastic and refrigerate to firm up before forming Easter eggs.
Before measuring the almond butter make sure to mix it thoroughly.
The almond butter dough can be made ahead, tightly wrapped in plastic and refrigerated for a couple of days until ready to form the balls. Once almond butter Easter eggs are shaped, they can also be covered in plastic wrap and refrigerated for a day or two until ready to dip in chocolate.
Warm hands will make the dough soften. If dough begins to soften, return the dough to refrigerator to firm back up. The same can be said for working in a warm space. Depending on the room temperature, you may need to keep returning the dough to the refrigerator to avoid it softening while forming Easter eggs and dipping in chocolate.

Chocolate Cheesecake Truffles
Prep Time 45 minutes Total Time 45 minutes

Ingredients

8 ounces cream cheese
4 cups powdered sugar
5 ounces bittersweet dark chocolate, melted
1 teaspoon vanilla

Optional coatings for truffles:

toasted pecans, chopped (or other nuts)
flaked coconut (try it toasted)
cocoa powder

Instructions

Using a mixer, slowly add powdered sugar to cream cheese mixing well after each addition.
Add melted chocolate and vanilla and mix until smooth.
Cover with plastic wrap and chill mixture in refrigerator for at least 4 hours.
Shape into 1-inch balls. Return to refrigerator to chill more if mixture gets too soft to form balls.
Roll in coatings.
Cover and refrigerate until ready to serve.

Easy Truffles
Total Time Prep: 25 min. + chilling Cook: 5 min. Makes about 6 dozen

Ingredients

3 cups semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Toasted finely chopped nuts or assorted jimmies

Directions

Place chocolate chips and milk in a microwave-safe bowl; microwave on high for 3 minutes, stirring halfway through. Stir in vanilla. Refrigerate, covered, until firm enough to shape, about 3 hours.
Shape into 1-in. balls; roll in nuts or jimmies. Place in a 15x10x1-in. pan; refrigerate until firm, about 1 hour.

Eggnog Fudge
Yield 1 1/2 pounds

Ingredients

2 cups sugar
1 cup refrigerated eggnog
2 tablespoons butter
2 tablespoons light corn syrup
1/4 cup chopped pecans, toasted
1/4 cup slivered almonds, toasted and chopped
1/2 cup chopped red candied cherries
1 teaspoon vanilla extract

How to Make It

Step 1
Line an 8"X4" loaf pan with aluminum foil; butter foil, and set aside.

Step 2
Combine first 4 ingredients in a 4-quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Wash down crystals from sides of pan, using a pastry brush dipped in hot water. Insert a candy thermometer into eggnog mixture. Cook, stirring occasionally, until thermometer registers 238°. Remove from heat and cool, undisturbed, until temperature drops to 190° (15 to 18 minutes).

Step 3
Stir in pecans and remaining 3 ingredients; beat with a wooden spoon until fudge thickens and just begins to lose its gloss (5 to 8 minutes). Pour candy into prepared pan. Cool completely; cut into squares.

Easy White Chocolate Cranberry Fudge
Prep Time: 10 minutes Total Time: 10 minutes Yield: 49-64 pieces

Ingredients

3 3/4 cups (24oz) white chocolate chips
14 oz can sweetened condensed milk
1 tsp vanilla extract
6 oz (1 1/4 cups) dried cranberries
Pinch of salt
Sparkling sugar sprinkles

Instructions

1. Line a 9×9 square pan with parchment paper that covers the sides of the pan.
2. Place the white chocolate chips and sweetened condensed milk in a large bowl and microwave for one minute. Stir well to combine and allow the heat to melt the chocolate chips. If needed, microwave for another 30 seconds or so, until the chocolate is completely smooth.
3. Stir in the vanilla extract, dried cranberries and salt, then quickly transfer the mixture to the lined pan and spread evenly.
4. Top the fudge with some sparkling sugar sprinkles, if you’d like to include them, and press them down into the top of the fudge.
5. Let the fudge cool completely to room temperature before cutting into squares. You could also refrigerate it until it’s cool.
6. Cut the fudge and store in an air tight container. Fudge can be stored at either room temperature or the fridge.

Gingerbread Fudge
Active Time 15 Mins Total Time 2 Hours 15 Mins Yield Makes 16 pieces

Ingredients

1 cup packed light brown sugar
3/4 cup granulated sugar
3/4 cup unsulphured molasses
3/4 cup (6 oz.) unsalted butter
2/3 cup evaporated milk
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon table salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1 Dash ground nutmeg
11 ounces white chocolate baking chips (such as Ghirardelli)
1 (7-oz.) jar marshmallow creme
1 1/2 teaspoons vanilla extract
1/2 cup finely crushed gingersnap cookies (about 2 oz.)
2 tablespoons finely chopped crystallized ginger

How to Make It

Step 1
Line a 13- x 9-inch baking dish with aluminum foil, allowing 1 to 2 inches to hang over side of dish.

Step 2
Combine brown sugar, granulated sugar, molasses, butter, evaporated milk, ginger, cinnamon, salt, allspice, cardamom, cloves, and nutmeg in a medium, heavy-bottom saucepan over medium. Bring to a boil, stirring constantly, until a candy thermometer reaches soft-ball stage (between 234°F and 237°F), about 11 to 12 minutes.

Step 3
Add white chocolate, marshmallow creme, and vanilla; cook, stirring rapidly completely melted and all ingredients are evenly incorporated. Remove from heat, and immediately pour mixture into prepared dish. Sprinkle with gingersnap crumbs and crystallized ginger.

Step 4
Cool completely on a wire rack, about 2 hours. Cover tightly with aluminum foil, and store in refrigerator. To serve, cut fudge into 1-inch pieces.

Festive Holiday Fruitcake Bark
Total Time Prep: 25 min. + standing Makes 2 pounds

Ingredients

2/3 cup chopped mixed candied fruit
2 tablespoons brandy
1/2 cup walnut pieces, toasted, divided
20 ounces white candy coating, coarsely chopped
2/3 cup miniature marshmallows
10 shortbread cookies, coarsely chopped

Directions

In a small bowl, combine candied fruit and brandy. Refrigerate, covered, 2 hours, stirring occasionally.
Line a 15x10x1-in. baking pan with waxed paper. Reserve 2 tablespoons candied fruit and 2 tablespoons walnuts for topping. In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in marshmallows, cookie pieces and remaining fruit and walnuts.
Spread into prepared pan (pan will not be full). Sprinkle with reserved fruit and walnuts; press into candy coating. Let stand until set. Break or cut bark into pieces. Store in an airtight container.

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