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Posts Tagged ‘candy’

Nutty White Fudge

Nutty White Fudge

Ingredients
1 package (3 ounces) cream cheese, softened
1 tablespoon whole milk
2 cups confectioners’ sugar
2 ounces white baking chocolate
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped walnuts

Directions
In a large bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill for 4-5 hours before cutting. Store in the refrigerator. Yield: about 1 pound.

Recipe found here: Nutty White Fudge

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Nutty Chocolate Fudge

Nutty Chocolate Fudge

Ingredients
1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Directions
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

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Peanut Clusters

Peanut Clusters

Ingredients
4 ounces milk chocolate candy coating
4 ounces white candy coating
1 can (16 ounces) salted peanuts (about 2-1/2 cups)

Directions
In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving. Yield: about 3 dozen.

Recipe found here: Peanut Clusters

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Homemade Gumdrops

Homemade Gumdrops

Ingredients
3 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup water
2 cups sugar
Food color
Flavored extract
Additional sugar

Directions
1 Lightly spray candy molds or miniature muffin cups with cooking spray.

2 In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.

3 In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.

4 Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.

5 Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

Expert Tips
Combine flavored extracts for unique flavors, like vanilla-orange and lemon-lime. Don’t have candy molds or a mini muffin tin? Use mini loaf pans and cut the gelatin into squares to remove.

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Gumdrop Fudge

Gumdrop Fudge

Ingredients
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops

Directions
Line a 9-in. square pan with foil; set aside. In a heavy saucepan, combine the candy coating, milk and salt. Cook and stir over low heat until candy coating is melted. Remove from the heat; stir in vanilla and gumdrops.

Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store in an airtight container at room temperature. Yield: about 3 pounds.

Recipe found here: Gumdrop Fudge

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Cashew Caramel Fudge

Cashew Caramel Fudge

Ingredients
2 teaspoons plus 1/2 cup butter, softened, divided
1 can (5 ounces) evaporated milk
2-1/2 cups sugar
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
24 caramels, quartered
3/4 cup salted cashew halves
1 teaspoon vanilla extract

Directions
Line a 9-in. square pan with foil; butter the foil with 2 teaspoons butter. Set aside.

In a large heavy saucepan, combine the milk, sugar and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Remove from the heat; stir in chocolate chips and marshmallow creme until melted. Fold in the caramels, cashews and vanilla.

Pour into prepared pan. Cool. Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in an airtight container. Yield: about 3 pounds

Recipe found here: Cashew Caramel Fudge

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Cranberry Orange Truffles

Cranberry Orange Truffles

Ingredients
12 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cubed
4 egg yolks, beaten
1 cup dried cranberries, chopped
3 tablespoons thawed orange juice concentrate
1 teaspoon almond extract

COATING:
12 ounces white candy coating, chopped
1/3 cup finely chopped almonds
1 ounce bittersweet chocolate, melted
1/4 cup dried cranberries

Directions
In a double boiler or metal bowl over simmering water, heat chocolate and butter until melted, stirring frequently. Whisk a small amount of mixture into egg yolks. Return all to the heat, whisking constantly. Cook and stir until mixture reaches at least 160° and coats the back of a metal spoon.

Remove from the heat; stir in the cranberries, orange juice concentrate and extract. Cool to room temperature, stirring occasionally. Refrigerate for 1 hour or until easy to handle. Shape into 1-in. balls.

In a microwave, melt candy coating. Dip truffles in coating; allow excess to drip off. Place on waxed paper-lined baking sheets; immediately sprinkle with almonds. Drizzle with bittersweet chocolate and garnish with dried cranberries. Refrigerate for 2 hours or until firm. Store in an airtight container in the refrigerator. Yield: about 3 dozen.

Recipe found here: Cranberry Orange Truffles

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