Chocolate Walnut Fudge

Marshmallows, chocolate chips and evaporated milk are the signature ingredients in this chocolate fudge with walnuts.

Ingredients

• 1/2 cup butter
• 1 cup semisweet chocolate chips
• 1 teaspoon vanilla extract
• 2 cups white sugar
• 1 (5 ounce) can evaporated milk
• 10 large marshmallows
• 1 cup chopped walnuts

Directions

1. Butter an 8x8 inch dish.
2. Place butter, chocolate chips and vanilla in a mixing bowl. Set aside.
3. In a medium saucepan over medium heat, combine sugar, milk and marshmallows. Bring to a boil, stirring frequently. Reduce heat to low and cook 6 minutes more, stirring constantly. Remove from heat.
4. Pour marshmallow mixture over contents of mixing bowl. Beat entire mixture until it thickens and loses its gloss. Quickly fold in nuts and pour into prepared pan. Refrigerate several hours until firm.

Nutrition

per serving

Calories

122

Total Fat

6 g

Saturated Fat

3 g

Cholesterol

8 mg

Sodium

24 mg

Total Carbohydrates

17 g

Dietary Fiber

1 g

Protein

1 g

• Prep Time:
• Cook Time:
• Ready In:

• 10 Minutes
• 15 Minutes
• 25 Minutes
• serves:36

Caramel Peanut Fudge Recipe

Chocolate, peanut butter, marshmallow fluff, and caramel -- all you need is a saucepan and a refrigerator for this multi-layered dessert.

Ingredients

• BOTTOM LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
• FILLING
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
• CARAMEL
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/4 cup heavy cream
• TOP LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

1. Lightly grease a 9x13 inch dish.
2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Nutrition

per serving

Calories

84

Total Fat

5 g

Saturated Fat

2 g

Cholesterol

4 mg

Sodium

49 mg

Total Carbohydrates

10 g

Dietary Fiber

0 g

Protein

1 g

• Prep Time:
• Cook Time:
• Ready In:

• 30 Minutes
• 30 Minutes
• 1 hour             serves 96

Butter Brickle Frozen Delight

A graham cracker crust is topped with layers of sweetened cream cheese and a pecan oat crumble and snaked throughout with caramel sauce. Frozen and served cold.

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/3 cup butter, melted
• 1/4 cup white sugar
• 1 cup all-purpose flour
• 3/4 cup quick cooking oats
• 1/4 cup brown sugar
• 1/2 cup butter, melted
• 3/4 cup chopped pecans
• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 1 (12 ounce) container frozen whipped topping, thawed
• 1 (12 ounce) jar caramel topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, combine graham cracker crumbs, 1/3 cup melted butter and white sugar until well mixed. Press into bottom of a 9 inch springform pan.
3. Bake 6 minutes, until set. Cool completely.
4. Preheat oven to 400 degrees F (200 degrees C).
5. In a large bowl, combine flour, oats, brown sugar, 1/2 cup melted butter and pecans until well mixed. Lightly pat onto a baking sheet.
6. Bake 10 to 15 minutes, until light brown. Crumble while still hot. Cool completely.
7. In large mixing bowl, beat cream cheese until smooth. Beat in condensed milk until well blended. Fold in whipped topping.
8. Spread half of the cheese mixture over the crust in the springform pan. Sprinkle half of the oat crumbles over the cheese mixture, and spread half of the caramel sauce over that. Repeat layers. Freeze until firm, remove pan sides and serve cold.

Nutrition

per serving

Calories

570

Total Fat

31 g

Saturated Fat

20 g

Cholesterol

66 mg

Sodium

347 mg

Total Carbohydrates

70 g

Dietary Fiber

1 g

Protein

7 g

• Prep Time:
• Cook Time:
• Ready In:

• 15 Minutes
• 21 Minutes
• 36 Minutes
• serves 12

Popcorn Balls Recipe

Sweet, crunchy balls of popcorn are a delicious snack and make great holiday gifts

Ingredients

• 3/4 cup light corn syrup
• 1/4 cup margarine
• 2 teaspoons cold water
• 2 5/8 cups confectioners' sugar
• 1 cup marshmallows
• 5 quarts plain popped popcorn

Directions

1. In a saucepan over medium heat, combine the corn syrup, margarine, cold water, confectioners' sugar and marshmallows. Heat and stir until the mixture comes to a boil. Carefully combine the hot mixture with the popcorn, coating each kernel.
2. Grease hands with vegetable shortening and quickly shape the coated popcorn into balls before it cools. Wrap with cellophane or plastic wrap and store at room temperature.

Nutrition

per serving

Calories

191

Total Fat

7 g

Saturated Fat

1 g

Cholesterol

0 mg

Sodium

152 mg

Total Carbohydrates

33 g

Dietary Fiber

1 g

Protein

1 g

• Prep Time:
• Cook Time:
• Ready In:

• 10 Minutes
• 10 Minutes
• 20 Minutes
• serves 20

Almond Buttercrunch Candy

• Prep Time:
• Cook Time:
• Ready In:

• 10 Minutes
• 20 Minutes
• 30 Minutes

serving:56

Slivered almond between two layers of melted chocolate.

Ingredients

• 2 (11.5 ounce) packages milk chocolate chips, divided
• 2 cups butter
• 1 pound brown sugar
• 1 cup blanched slivered almonds, divided

Directions

1. Preheat oven to 200 degrees F (95 degrees C). Grease a 14 x 18 inch cookie sheet.
2. Sprinkle one package of chocolate chips on prepared pan. Place in warm oven until chips melt, about 5 minutes. Remove from oven, and spread melted chocolate over bottom of pan; set aside.
3. In a large heavy saucepan over medium-high heat, combine butter and brown sugar. Stirring constantly, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Immediately remove from heat. Stir in 3/4 cup slivered almonds and pour onto pan with melted chocolate; spread mixture evenly.
4. Sprinkle remaining package of chocolate chips over the almond layer. The heat from the almond layer will melt the chocolate chips; spread melted chocolate evenly. Sprinkle remaining 1/4 cup almonds over chocolate.
5. Cut into squares, or allow to harden in a solid sheet and break it apart like brittle. Cool completely before removing from pan.

Nutrition

per serving

Calories

150

Total Fat

10 g

Saturated Fat

6 g

Cholesterol

21 mg

Sodium

68 mg

Total Carbohydrates

15 g

Dietary Fiber

0 g

Protein

1 g

Angel Food Candy

Sugar and dark corn syrup are cooked with vinegar and tempered with baking soda to make a crunchy candy that gets covered in a chocolate coating.

Ingredients

• 1 cup white sugar
• 1 cup dark corn syrup
• 1 tablespoon vinegar
• 1 tablespoon baking soda
• 1 pound chocolate confectioners' coating

Directions

1. Butter a 9x13 inch baking dish.
2. In a medium saucepan over medium heat, combine sugar, corn syrup and vinegar. Cook, stirring, until sugar dissolves. Heat, without stirring, to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat and stir in baking soda. Pour into prepared pan; do not spread. Mixture will not fill pan. Allow to cool completely.
3. In the microwave or over a double boiler, melt coating chocolate, stirring frequently until smooth. Break cooled candy into bite sized pieces and dip into melted candy coating. Let set on waxed paper. Store tightly covered.

Nutrition

per serving

Calories

129

Total Fat

6 g

Saturated Fat

3 g

Cholesterol

0 mg

Sodium

135 mg

Total Carbohydrates

22 g

Dietary Fiber

0 g

Protein

1 g

• Prep Time:
• Cook Time:
• Ready In:

• 20 Minutes
• 30 Minutes
• 50 Minutes

Chocolate Spoons

These chocolate-covered spoons make delightful holiday gifts. They are so wonderful to have at home, too. Use them to stir a little chocolate into your coffee, or strengthen your hot chocolate. You will need 20 to 24 plastic spoons for this recipe.

Ingredients

• 1 cup semisweet chocolate chips
• 3/4 cup milk chocolate chips

Directions

1. In a microwave safe bowl, melt semisweet chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Dip spoons into chocolate. Put spoons onto wax paper and refrigerate until chocolate hardens.
2. Melt milk chocolate pieces in microwave for 2 to 3 minutes and stir until smooth. Place chocolate into plastic bag and cut off a corner. Drizzle melted chocolate over spoons. Refrigerate until chocolate hardens.
3. Wrap each spoon separately and store in a cool dry place,

Nutrition

per serving

Calories

84

Total Fat

4 g

Saturated Fat

3 g

Cholesterol

2 mg

Sodium

0 mg

Total Carbohydrates

11 g

Dietary Fiber

0 g

Protein

0 g