Grandma’s Million Dollar Fudge

million dollar fudge LD

Grandma’s Million Dollar Fudge 

Yield: 8″×8″

INGREDIENTS:

4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1 Tbsp. butter

Mix ingredients. Then boil 5 minutes.

Add:

2 1/2 large Hershey’s candy bars, crushed (about 12-13 oz. total)
1 (12 oz.) bag semi sweet chips
1 (7 oz.) jar marshmallow cream
1 tsp. vanilla
nuts

DIRECTIONS:

Beat until well blended. Pour into 2 greased 9×13 pans for thicker pieces and add another 8×8 pan for thinner pieces.

Speedy White Fudge

1 1/2 lbs. white candy coating
1 can (14 oz.) sweetened condensed milk
Pinch of salt
1tsp. vanilla
1 1/2 cups gum drops, chopped*

DIRECTIONS:

Line a 9×9 inch pan with foil. In a sauce pan, melt candy coating, milk and salt over low heat (or use a double boiler). Remove from heat and add the vanilla and gum drops. Spread into the 9 inch pan, cover and chill. Use the foil to lift the fudge from the pan and cut.

You can experiment with this recipe by using different kinds of candies or substituting chocolate candy for the white and 2 Tbsp. peanut butter or peanut butter chips instead of the gum drops.

*To make chopping easier, use a pair of kitchen shears dipped in warm water. This works great for cutting anything sticky like marshmallows and candy.

You can use just red and green gum drops or multi colored.

Helpful Fudge Tips:

  • Before you start, be sure to have your pans all ready, your candy bars crushed, nuts chopped and every package opened and ready to dump in as soon as it is done boiling.
  • I use milk chocolate candy bars, but my son-in-law and grandson love dark chocolate so I sometimes use dark chocolate and milk chocolate together. You can even substitute milk chocolate for the semi sweet chips. You can easily tailor it to your own personal preferences.
  • Last year after Halloween, my daughter found a good deal on Hershey’s Kisses for 50 cents a bag, so I used those in place of my candy bars. That is why I say stock up after Halloween! The main thing is to have about 24 oz. of some kind of chocolate in the recipe.
  • To make my life easier, I line the pan with plastic wrap, parchment paper or something like that and butter it well. Then I lift it out out the pan after it has cooled and use my metal pastry cutter (that has been buttered) to slice it. It works so well! I don’t cut it. I just press straight down with the cutter. There’s no gummy mess like I used to get when I would drag my knife through it.
  • Sometimes I allow it to thicken, pour it onto plastic wrap and wrap and roll into logs, then slice.

source:  livingonadime

Copycat Twix Bars

homemade snicker bar RHB

Copycat Twix Bars

Yields:  20-24 bars

Prep time: 1 hr 30 mins
Cooking time: 20 mins

A thin layer of buttery cookie topped with gooey caramel and rich chocolate ganache, this homemade version of the well known Twix® bars makes enough to feed a crowd

INGREDIENTS:

3/4 cup (170 g) unsalted butter, room temperature

1/2 cup (100 g)  Confectioners Powdered Sugar

2 1/3 cups (280 g) all-purpose flour*

Pinch salt

2 cans (14 oz each) Eagle brand sweetened condensed milk

1/2 cup (100 g) Extra Fine Granulated Sugar

1 cup (226 g) unsalted butter, diced

3/4 cup (120 g) dark chocolate chips

1/3 cup heavy cream

DIRECTIONS:

 

  • Preheat oven to 350°F. Line a 13X9″ baking pan with parchment paper, leaving about 1 inch of paper hanging over sides.
  • In a mixing bowl, beat softened butter on low speed until fluffy.
  • Stir in powder sugar and beat until just combined.
  • Gently, fold in flour and salt until flour is incorporated. The dough should be still crumbly. Do not overmix!
  • With the back of a spoon (or your fingers) spread cookie base in prepared ban. Prick it all over with a fork and bake in preheated oven for 20 minutes or until firm to touch and lightly golden brown. Don’t overcook it or it will be very crumbly!
  • Remove from oven and set aside to cool completely.
  • Make caramel layer: In a medium saucepan, add condensed milk, sugar and butter. Cook caramel over low heat until it reaches the boiling point (approximately 9-10 minutes). Once the mixture is bubbly, cook for an additional 15-16 minutes constantly stirring as mixture will burn and stick to the pan easily. When caramel is done, it will pull itself from the sides of the bowl, it has thickened, and changed color. Depending on heat source it could take 30-45 minutes of continuous stirring and cooking. The mixture needs to have the consistency/thickness of mayonnaise or dulce de leche.
  • Pour caramel layer over cookie base, making sure it covers entire pan.
  • Make chocolate ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream until it reaches boiling point and pour over chocolate chips. Let sit for 30 seconds and stir to create a smooth chocolate mixture. If chocolate is not melted all the way through, place it in microwave for 20-30 seconds or on top of a pan with boiling water making sure chocolate bowl does not touch water.
  • Pour chocolate over caramel layer and spread evenly.
  • Refrigerate entire pan for 1-2 hours until chocolate is set.
  • With a sharp knife, cut into bars. Store in the refrigerator

NOTES:

  1. Use the best quality chocolate (60-70% cocoa) that you can find. The higher the cocoa percentage, the lower the overall sugar content. It is cocoa mass that gives firmness to sauces, ganache etc., while sugar makes it thinner.
  2. To make dessert in same style as Twix®, once caramel layer is poured over cookie base let it cool completely before cutting into thin, finger-width bars.
  3. Using two forks or dipping tools, dip each bar into melted chocolate, covering completely.
  4. Place chocolate covered bars onto a baking sheet lined with wax paper or aluminum foil and refrigerate until chocolate is set.
  5. If choosing this option, double the amount of chocolate and heavy cream listed in ingredients.

source :imperialsugar

Starbucks Double Chocolate Brownie Copycat

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Starbucks Double Chocolate Brownie Copycat

Yield: 9×13 pans

INGREDIENTS:

 

1 cup butter, room temperature

1 ½ cup granulated sugar

½ cup brown sugar

2 tsp vanilla extract

4 eggs

1 1/3 cup all-purpose flour

1 cup cocoa powder

½ teaspoon baking soda

½ teaspoon salt, don’t add if you used salted butter

2 3.5 oz Ghirardelli Intense Dark 72% Cacao, Twilight Delight bar

 

 

Directions

Preheat oven to 350 degrees F. Lightly spray a 9×13 baking pan then line with parchment paper, spraying it first helps the parchment paper to stick.

In a large mixing bowl or stand mixer beat together the butter, sugar, brown sugar and vanilla.

Once the mixtures has combined add the eggs in one at a time, beating in between each addition.

In a small mixing bowl sift together the flour, cocoa powder, baking soda and salt.

Slowly mix in the dry ingredients to the butter mixture.

Coarsely chop 1 of the chocolate bars into chunks. Then with a wooden spoon or spatula mix in the one (1) bar of chocolate that is chopped or 1 cup of the chocolate chips.

Note: The brownie batter is thick, remember this isn’t a boxed recipe. Trust me it will turn out great.

Spread the batter into the 9×13 prepared pan.

Coarsely chop 1 the reamining chocolate bars into chunks, sprinkle over the brownie batter in the pan and gently press into the batter.

Bake for 30-35 minutes, until brownies begin to pull away from the side of the pan.

 

source:  adashofsanity

Homemade Toffee

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Homemade Toffee

An unbelievably easy, no-fuss, homemade toffee recipe. So addictive, you won’t want to share!

INGREDIENTS:

1 cup raw almonds

1 cup unsalted butter, cubed

1 cup sugar

1/2 teaspoon vanilla extract

1/4 teaspoon salt

1 1/2 cups semi-sweet chocolate chips

1/3 cup pecans, chopped

DIRECTIONS:

  • Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
  • Spread almonds in an even layer on the prepared baking sheet. Place into oven and bake until toasted, about 10 minutes; set aside.
  • In a medium saucepan, combine butter, sugar vanilla and salt over medium heat. Cook, whisking constantly, until butter has melted and mixture is almond brown in color, about 10-15 minutes.
  • Immediately spread the hot caramel mixture evenly over the almonds. Sprinkle with chocolate chips. After 1-2 minutes, spread the chocolate chips in an even layer until smooth. Sprinkle with pecans.
  • Let cool completely, about 2 hours. Break into pieces.

source:  damndelicious

Paleo Gluten Free Brownies

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Paleo Gluten Free Brownies

INGREDIENTS:

125g (1 cup) blanched almond flour (also called almond powder in international supermarkets)

¼ teaspoon salt

¼ teaspoon baking soda (called natron in Norwegian)

115g (4 ounces) baking chocolate (70+% cacao), roughly chopped or in disks

7 Medjool dates, pits removed

3 large eggs

125ml (½ cup) coconut oil, melted

Seeds from 1 vanilla pod

½ teaspoon vanilla stevia

DIRECTIONS:
  1. Spray your baking pan with non-stick spray and set aside. Preheat your oven to 175C/350F.
  2. Add the almond flour, salt and baking soda to the bowl of food processor and pulse together. Add in the chocolate pieces and pulse again until the mixture resembles sand, before adding in the dates. Pulse the mix again until the dates are finely chopped and well incorporated into the mixture. Be sure to pulse in the ingredients in the right order as this helps them incorporate better into the mixture.
  3. Next, add your eggs into the mix all at once, and pulse the machine until they are fully incorporated. Finally, add in the coconut oil, vanilla seeds, and stevia then pulse until the mixture is smooth. It should look like dark brown silly putty, and be very pliable.
  4. Add the mixture to the baking pan and smooth the top with a spoon, rubber or offset spatula. Bake for 20 minutes, then remove from the oven and allow to cool for 2 hours, before serving.

source: thanksforthefood

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles2

RASPBERRY CHEESECAKE TRUFFLES

Yields:  22 pcs
Prep time: 15 mins
Chilling Time: 2 hrs

INGREDIENTS:

8 oz. cream cheese-softened

½ cup powdered sugar

1 teaspoon vanilla

¾ cup cool whip

¾ fresh raspberries-washed and well dried

¾ cup graham crackers crumbs

15 oz semi-sweet baking chocolate-coarsely chopped

Raspberry Cheesecake Truffles

Raspberry Cheesecake Truffles3

DIRECTIONS:

  1. With a mixer beat the cream cheese, powdered sugar and vanilla until light and fluffy. Mix in raspberries to incorporate into cream cheese.
  2. Add cool whip and stir with a spatula.
  3. Add graham cracker crumbs and stir to combine. Set in the freezer for 2 hours.
  4. Line a tray with parchment paper and set aside.(Make sure you have enough room in your freezer for tray because the truffles must chill after being rolled).
  5. With a tablespoon or small ice cream scoop drop dollops of the cheesecake mixture onto parchment paper. Shape each dollop with your hand into a nice round balls.(if it’s too soft to work with, place the dollops in the freezer for a while).
  6. Set the truffles in the freezer until completely frozen (it might take couple hours).
  7. Melt the chocolate and let it sit for 5 minutes to slightly cool so the truffles won’t melt while dipping.
  8. Remove truffles from the freezer and begin dipping into the chocolate using a fork or a spoon. Work in small batches (take a few truffles from the freezer at the time because they soften really quickly).Place chocolate covered truffles onto parchment paper. Truffles must be completely sealed with chocolate!!! If you missed some spots you can add few drops of melted chocolate with a spoon to cover the whole truffle.
  9. When finish dipping process transfer leftover of melted chocolate into a zip lock bag, cut of the corner and drizzle over the truffles.
  10. Store in the freezer or refrigerator and take out when ready to serve. They soften quickly at the room temperature.

source: omgchocolatedesserts

Carmelitas

carmelitas RHB2

Carmelitas – caramel chocolate oatmeal bars

Yields:  9″ x 13″ (24 bars)

Prep time: 15 mins
Baking time: 23 mins

INGREDIENTS:

1 3/4 cups (210 grams)  all-purpose flour

2 cups quick-cooking oats (if using rolled oats, pulse them for few seconds in the food processor)

1 1/2 cups (300 grams) Imperial Sugar® brown sugar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup butter, melted

14 ounces vanilla caramels, unwrapped

1/3 cup heavy cream

2 cups (12 ounces) semisweet chocolate pieces

1 cup (6 ounces) unsweetened baking chocolate , chopped

1 cup chopped pecans

Optional

5-6 caramels

1/3 cup chocolate chips

 

DIRECTIONS: 

 

  • Heat the oven to 350F. Line a 13×9 inch baking pan with parchment paper, leaving about 1 inch of paper hanging on the sides. Set aside.
  • In a mixing bowl, combine flour, oats, brown sugar, soda, and salt. Stir in the melted butter and mix until crumbly.
  • Press 2/3 of the mixture on the bottom of the prepared pan. Sprinkle with the chopped pecans and chocolate (both the chips and chopped one) over the crust.
  • In a small saucepan, combine caramels and heavy cream. Cook over low heat, stirring constantly until melted and smooth.
  • Pour the caramel in the pan, over the chocolate and pecans.
  • Crumble the reserved oatmeal cookie dough over the caramel layer.
  • Bake for 23 minutes or until light golden brown.
  • Cool completely in pan on a wire rack.
  • Once cooled cut into bars.
  • Optional, melt both the remaining caramels and chocolate chips and drizzle over the bars

 

source:  roxanashomebaking