Mound bars

Mounds Bars with just 3 ingredients

Melted milk chocolate or dark chocolate 

3 cups coconut flakes

1 cup condensed milk

Mix the shredded coconut with condensed milk,mold into oblong shape, add them to freezer for 20 minutes and then dip them in melted chocolate. 

Stick Almonds in them and have Almond Joys Be creative!!!!

Anything goes Candy! Sweet Tooth Cravings

When I want Chocolate and sweets I can't be stopped so today when I scouted through my pantry and could only find chocolate chips instead of a candy bar I thought "why not make my own"?   Easy peezy recipe..Here goes.

1 cup chocolate morsels or chips (whatever is hanging around)
1 T butter
2 cups mini marshmallows
1 to 1 1/2 cups broken pretzels, chopped nuts, (all to equal 1 1/2 cups total)

Note:  You must add marshmallows to hold the candy together...

Milk and Dark Chocolate (front are with coconut) Back Pretzel sticks broken up.

Combine chocolate, butter and marshmallows.  Microwave until melted(approx. 2 to 3 minutes)..  Fold in broken pretzels,  nuts, cranberries etc. Spoon by teaspoons or tablespoons depending on desired size onto waxed or parchment paper and cool completely.  p.s. I refrigerated mine!  Yum!

8/27/13

11/21/13

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Nate's Chocolate/ Peanut Butter Layer Fudge

We love Fudge!!  This easy recipe has been made cuzillions (new word) of times.  This time Nathan, our middle grandson, took the task really seriously and when visiting made it all by himself.  Proud Grammy had to share his final masterpiece. 

He actually did this for me (I was a little under the weather) for gifts for my mom, his great grandma who also LOVES her sweets.

This fudge is a two step recipe.  First 


Peanut Butter Layer
**2 cups sugar
**1/2  cup milk( I used whole milk)
1-12 oz jar smooth peanut butter
1-7 oz. jar marshmallow creme

**Bring first two ingredients to a rapid (full boil)stirring constantly for **exactly 3 minutes..(you should use a timer)no less!

 Remove from stove add 1- 12 oz. chunky or regular peanut butter (organic works out fine) and 1- 7 oz. jar marshmallow cream.  Stir really well with a large spoon until blended.

Note:   You must do this quickly because it sets very fast and then quickly place in a buttered dish.  (I used a 13x9) glass dish).  Refrigerate.  

 



Second Step

Chocolate Layer

**2 1/2  CUPS SUGAR

**4 TABLESPOONS HERSHEY’S BAKING COCOA

**2 TABLESPOONS BUTTER

**½ CUP MILK
1-7 oz. Marshmallow Creme

MIX  first 4 ingredients TOGETHER AND place ON STOVE ON MEDIUM heat stirring constantly.

 ONCE IT STARTS BUBBLE(Boil) SET TIMER FOR 3 MINUTES.

Note: It must be at a full boil for 3 minutes, no less..... Keep Stirring constantly.

 Remove from stove and add  1 CUP MARSHMALLOW Creme.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...

 INSTRUCTIONS FOR TWO LAYER FUDGE:

Make peanut butter fudge first and allow to set in refrigerator while making chocolate fudge.  When Chocolate Fudge is done slowly pour over first layer. Spread over first layer and allow to cool completely in refrigerator for several hours or overnight  before cutting into pieces. 
***For best results allow to set for 10 minutes before cutting into bite size pieces.

2013 NATE'S ORIGINAL RECIPE

Chocolate/Peanut Butter Layered Fudge! Nate's recipe

Nate's Chocolate/Peanut Butter Layered Fudge

Yield: 8x8 pan

Chocolate Fudge Ingredients:

1 1/2 cups sugar

6 TBSP butter

1/3 cup evaporated milk

1 cup semi-sweet chocolate chips

1 tsp vanilla

1 cup marshmallow crème

Peanut Butter Fudge Ingredients:

2 cups sugar

1/2 cup milk

1 1/2 cups creamy peanut butter

7 oz jar marshmallow crème

First, butter bottom and sides of an 8x8 casserole dish.

Chocolate Fudge:  Prepare the chocolate fudge by combining sugar, butter, and evaporated milk in a medium sauce pan. Bring contents to a full boil stirring constantly over medium heat for five (5) minutes. Remove from heat. Stir in chocolate chips and vanilla until blended. Then stir in marshmallow creme until blended. Poor into buttered 8x8 dish.

Then  prepare the peanut butter fudge, bring sugar and milk to rapid boil stirring constantly. Boil for exactly three (3) minutes. Remove from stove add creamy peanut butter and marshmallow creme. Stir very well until blended. Once blended, pour peanut butter mixture on top of chocolate fudge.

Refrigerate until cool about two (2) hours.

You an easily double recipe if desired.

Caramel Apples!

A first try at making what was to be easy caramel apples.  I bought a kit!  The kit had the caramel and the sticks so it seemed easy enough but "sticky and messy" I wasn't counting on and it was. 

 Not that it was any big deal but inexperienced at this type of candy made me disappointed in the finished product. 

The really good part of this was that the caramel apples were really delicious.  The caramel was sweet and soft and hubby and I shared the first one. We both agreed they were pretty awesome.



 

Follow box instructions.
chopped pecans or nuts of choice

Make sure to wash and dry apples.  I used Granny Smith for they are crisp and tart.  Any crisp apple will do.  Make sure your apples are cold.  I refrigerated mine to make sure before I started the project.. 

Also note:  Make sure the caramel is melted thoroughly and on the thin side.  Mine was very thick and I think I should have microwaved it longer.

Happy Candy Making from my kitchen to yours,

11/13/12

Chocolate Peanut Butter Fudge

Oh my!  Sweet Tooth Cravings this Friday night so it's Chocolate Peanut Fudge.  Easy Peezy!

This recipe is similar to my Peanut Butter Fudge recipe:  http://iliketobakeandcook.blogspot.com/2011/08/satisifing-my-sweet-tooth-easy-peanut.html


but has more sugar and added butter and Hershey's Cocoa.

CHOCOLATE FUDGE

3 CUPS SUGAR

4 TABLESPOONS HERSHEY’S BAKING COCOA

2 TABLESPOONS BUTTER

½ CUP MILK

MIX TOGETHER AND PUT ON STOVE ON MEDIUM. Stir constantly.

 ONCE IT STARTS BUBBLE(see photo)

 SET TIMER FOR 3 MINUTES.Note: It must be at a full bubble for 3 minutes, no less..... Keep Stirring constantly.

 TAKE PAN OFF STOVE THEN ADD 1- 12 OZ JAR PEANUT BUTTER AND 1 CUP MARSHMALLOW CREAM.  BLEND WELL.  POUR INTO BUTTERED DISH AND REFRIGERATE until cooled and completely set...Cut into pieces.

Mom would also add 1 cup mixed nuts to her recipe.  You would add the nuts after all the peanut butter and marshmallow are blended.