Category Archives: Candy

Valentine’s Day Fudge

I found this super easy recipe on www.familyfun.go.com while searching for Valentine desserts. The conversation hearts in the photo look great, but I used Valentine-colored M&M’s instead. (That’s what happens when you wait until February 14 to buy conversation hearts: they’re all gone.)

Dark Chocolate Layer:

1 1/4 cups semi-sweet chocolate chips

1/2 cup sweetened condensed milk

dash of salt

White Chocolate Layer:

1 1/4 cups white chocolate chips

1/2 cup sweetened condensed milk

dash of salt

1. Line an 8″ square pan with foil. Set aside.

2. Microwave the ingredients for the dark chocolate layer for 30 seconds.  Stir and then microwave for another 30 seconds. Repeat until smooth. Spread over foil-lined pan.

3. In another dish, microwave the white chocolate ingredients in the same way, only stop every 20 seconds instead. (White chocolate tends to scorch.) Spread over dark chocolate layer.

4. While fudge is still warm, carefully score into 1″ pieces with a knife. Press a conversation heart or M&M onto each scored square.

5. Refrigerate at least 2 hours or until firm. 

6. Carefully lift out the block of fudge and peel off the foil. Cut onto the scored lines. Place each square of fudge in a mini muffin cup or wrap in colored cellophane with twist ties or pipe cleaners at the ends.

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Filed under Candy, Chocolate, Christmas, Cooking with Kids, Dessert, Mike's favorite, No oven necessary.

Butterscotch Oatmeal Bars

This is a Paula Deen recipe.

2 cups all-purpose flour

1 1/2 cups packed brown sugar

1 cup quick-cooking oats

1 tsp baking powder

1/2 tsp salt

1 cup butter, melted

1 cup semisweet chocolate chips (6 oz)

1 cup chopped pecans

14 oz can sweetened condensed milk

1. Heat oven to 350. Generously spray 13 x 9 ” pan with Pam.

2. In a large bowl, mix flour, brown sugar, oats, baking powder and salt. Stir in butter. Press 3 cups of mixture evenly in bottom of pan. Bake 10 minutes.

3. Sprinkle chocolate chips, butterscotch chips and pecans evenly over partially baked crust. Pour condensed milk evenly over top. Sprinkle with remaining oat mixture.

4. Bake 30 minutes longer. Cool completely in pan on cooling rack, about 2 hours. Cut into 6 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Comfort Food, Cookies, Dessert, Thanksgiving

Peppermint Chocolate Bars

I couldn't find an image of this recipe, so please enjoy this picture of Peppermint Patty instead.

1 pouch (1 lb, 1.5 oz) double chocolate chunk cookie mix

1/4 cup butter, softened

1 egg

2 T water

1/2 cup crushed peppermint candies (about 20)

1 cup whipped fluffy white frosting (from a 12 oz container)

1. Heat oven to 350. In a large bowl, stir cookie mix, butter, egg and water. Spread half of the batter in ungreased 8″ square pan. Sprinkle evenly with 1/4 cup of the crushed candies. Drop dollops of remaining batter over candies.

2. Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack.

3. In small bowl, stir frosting and remaining 1/4 cup crushed candies. Frost bars. If desired, sprinkle with additional crushed peppermint candies. Cut into 4 rows by 4 rows.

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Filed under Cake, Candy, Chocolate, Christmas, Cookies, Mike's favorite

Gingerbread Marshmallows

Betty Crocker’s tip: Package marshmallows in a plastic bag and tie with curly ribbon. Place bags of marshmallows in oversized mugs with packages of gourmet cocoa.

Butter for greasing

1/3 cup powdered sugar

2 1/2 T unflavored gelatin

1 1/2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground cloves

1/2 cup cold water

1 1/2 cups granulated sugar

1 cup corn syrup

1/4 tsp salt

1/4 cup water

1/4 cup molasses

1. Generously grease the bottom and sides of 11×7″ (2 quart) glass baking dish with butter; sprinkle with 1 T of the powdered sugar. In a bowl of stand mixer, sprinkle gelatin, ginger, cinnamon and cloves over 1/2 cup cold water to soften; set aside.

2. In a 2 quart saucepan, heat granulated sugar, corn syrup, salt, 1/4 cup water and the molasses over low heat, stirring constantly, until sugar is dissolved. Heat to boiling; cook without stirring about 30 minutes to 240 on candy thermometer or until small amount of mixture dropped into a cup of very cold water forms a ball that holds its shape but is pliable; remove from heat.

3. Slowly pour syrup into softened gelatin while beating on low speed. Increase speed to high; beat 8-10 minutes or until mixture is white and has almost tripled in volume. Pour into baking dish, patting lightly with wet hands. Let stand uncovered at least 8 hours or overnight.

4. Sprinkle cutting board with about 1 T powdered sugar. Place remaining powdered sugar in a small bowl. To remove marshmallow mixture, loosen sides from dish and gently lift in one piece onto cutting board. Using a sharp knife greased with butter, cut into 1″ squares (11 rows by 7 rows). Dip bottom and sides of each marshmallow in bowl of powdered sugar; shake off excess sugar but leave a light coating. Store in airtight container at room temperature up to 3 weeks.

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Filed under Candy, Christmas, Dessert, No oven necessary., Thanksgiving