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

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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

Maple Nut Fudge

3

Maple Nut Fudge

Yield: 9″ x 13″

INGREDIENTS:

¾ cup butter

3 cups granulated sugar

⅔ cup evaporated milk

12 oz white chocolate chips, chopped

7 oz jar marshmallow creme

2½ tsp maple extract.

2 cups chopped walnuts

DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Spread walnuts in a single layer on a baking sheet.
  3. Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
  4. Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
  5. Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
  6. Bring to a boil over medium heat, stirring frequently.
  7. Once at a full boil, continue boiling for 5 minutes, stirring continuously.
  8. Remove from heat and stir in white chocolate chips. (I use a whisk to get out all the lumps.)
  9. Stir in marshmallow creme and maple extract.
  10. Stir in toasted walnuts.
  11. Pour into prepared dish.
  12. Let cool completely.
  13. Cut into squares and serve. Top with additional toasted walnuts if desired.

source:  momontimeout

Paleo Gluten Free Brownies

8

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

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

Gluten-Free Chocolate Tea Cake

 Yields:  8.5″x4.5″

Prep Time : 15 mins
Total time: 1 hrs, 45mins

INGREDIENTS:

Nonstick vegetable oil spray

¼ cup unsweetened cocoa powder

1 cup unsalted, roasted almonds, plus 2 tablespoons chopped

7 ounces bittersweet or semisweet chocolate (61%–72% cacao), coarsely chopped

½ cup olive oil

1 teaspoon kosher salt

¾ cup granulated sugar, divided

4 large eggs, separated

¼ teaspoon cream of tartar

1 tablespoon raw sugar

DIRECTIONS:

  • Preheat oven to 325°. Lightly coat a 8½x4½” loaf pan with nonstick spray. Pulse cocoa powder and 1 cup almonds in a food processor until very finely ground, about 1 minute.
  • Microwave chocolate and ¼ cup water in a microwave-safe bowl in 15-second intervals (or heat in a heatproof bowl set over a saucepan of simmering water), stirring occasionally, until melted. Whisk in oil and salt, then almond mixture and half of granulated sugar, then egg yolks.
  • Using an electric mixer on high speed, beat egg whites and cream of tartar until frothy. With motor running, gradually add remaining granulated sugar; beat egg whites to firm peaks.
  • Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated each time. Scrape batter into prepared pan; top with chopped almonds and raw sugar. Bake cake until top is firm when gently pressed and a toothpick inserted into the center comes out with a few moist crumbs attached, 50–60 minutes. Transfer to a wire rack and let cake cool in pan 15 minutes. Turn out onto rack and let cool completely.
  • Do Ahead: Cake can be baked 4 days ahead. Store tightly wrapped at room temperature.

source:  Chris Morocco @ bonappetit

Gluten-Free Pumpkin Pie Streusel Bars

41

Gluten-Free Pumpkin Pie Streusel Bars

Yield: 8×8 or 9×9 pan

INGREDIENTS:

For the crust and topping:
1 1/4 cups certified gluten-free oat flour*
2 cups certified gluten-free rolled oats
1 tablespoon cinnamon
1 cup brown sugar
1/4 teaspoon salt
3/4 cup + 2 tablespoons unsalted butter, melted and cooled slightly

For the filling:
1 15-ounce can pumpkin puree
2 large eggs
1/3 cup granulated sugar
1/3 cup brown sugar
2 1/2 teaspoons pumpkin pie spice**
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup evaporated milk

41a

Directions:

1. Preheat the oven to 350∞F. Line an 8″ x 8″ pan with parchment paper and set aside.

2. Prepare the crust and topping. In a large mixing bowl, stir together the oat flour, oats, cinnamon, sugar and salt. Stir in the butter until well combined.

3. Pat half of the mixture firmly onto the bottom of the prepared pan.

4. Bake for 18-22 minutes or until lightly golden brown. The crust will bubble a little during baking.

5. Let the crust cool for 5-10 minutes while preparing the filling.

6. In a large mixing bowl, stir together all the filling ingredients. Pour evenly over the crust and bake for 12 minutes.

7. Remove from the oven and add walnut-sized pieces of the remaining oat mixture over the filling. It will be a very thick layer and some of it will sink a little into the filling. Bake for another 30 minutes or until the filling is golden brown and firm and the middle is set.

8. Let cool for 1 hour and serve with whipped cream or maple caramel sauce.

Cool completely before covering. Store at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Notes:

* To make oat flour, pulse quick or rolled oats in a food processor or coffee grinder until finely ground.
** If you don’t have pumpkin pie spice on hand, make your own using 1 teaspoon cinnamon, 3/4 teaspoon ginger, 1/2 teaspoon allspice, and 1/4 teaspoon nutmeg.

 

source: mybakingaddiction

Gluten-free Chewy Pumpkin Cookies

55

Gluten-free Chewy Pumpkin Cookies

Yield : 30 pcs (1″cookies)

INGREDIENTS:

  • 1 1/4 cup (133 grams) almond flour or almond meal
  • 1 cup (93 grams) oats (gluten-free oats for gluten-free)
  • 1 tablespoon cinnamon
  • 1 1/2 teaspoons nutmeg
  • 1/2 teaspoon allspice
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1.18dl) drained pumpkin (from 1 cup pumpkin)1
  • 1/4 cup (56 grams) coconut oil
  • 2 tablespoons canola oil
  • 1 egg
  • 6 tablespoons (120 grams) honey
  • 2 tablespoons maple syrup
  • 2 tablespoons milk
  • 2 teaspoons vanilla

Directions

  1. Preheat your oven to 325°F / 162°C and line two cookie sheets with Silpats or pieces of parchment paper.
  2. In a medium bowl, stir together the dry ingredients. Set aside.
  3. In another medium bowl, mix together the wet ingredients. The drained pumpkin won’t combine easily at first, but just keep stirring and it’ll come together nicely.
  4. Add the dry ingredients to the wet and mix just until combined.
  5. Shape little balls, about 1″ each. Flatten them to the exact size you want them because they don’t spread while baking.
  6. Bake for 17 minutes. The cookies will still appear soft and they will not brown around the edges. Let cool and then drizzle with melted white chocolate if desired.

 

Notes : 

Use a clean kitchen towel to drain the pumpkin. Measure out 1 cup of pumpkin, put it in the middle of the towel, and then squeeze it dry. Keep squeezing until it looks like it’s about 1/2 cup. If you want to be exact, weigh the one cup of pumpkin. After draining it, it should be half of what it was originally. If you drain too much, just add a little water or more pumpkin puree.

I used refined coconut oil because that’s all I have access to. Unrefined coconut oil might have a coconutty taste, but refined does not.

source:  texanerin

Creamy Vegan Chocolate Ice Cream

3a

Creamy Vegan Chocolate Ice Cream

Yield : 8 servings

Creamiest Vegan Chocolate Ice Cream – homemade, ultra creamy and scoopable chocolate ice cream made with cashews and coconut milk. Vegan and Gluten Free

INGREDIENTS:

¾ cup Cashews

1½ cups Water

¼ teaspoon Xanthan Gum

½ teaspoon Instant Espresso

2 Tablespoons Cocoa Powder

¼ teaspoon Salt

1 teaspoon Vanilla Extract

1 cup Coconut Cream

½ cup Coconut Milk

½ cup Cane Sugar

6 oz Dark Chocolate (Vegan)

2 Tablespoons Cornstarch

3

DIRECTIONS:
  1. In a blender, combine Cashews, Water, Xanthan Gum, Instant Espresso, Ccocoa Powder, Salt, Vanilla Extract, Coconut Cream and Coconut Milk. Blend on high till everything is nice and smooth.
  2. Pour out all of this mixture into a saucepan, leaving 1 cup of it behind.
  3. To the filled saucepan, add Sugar and Dark Chocolate. Stir over low heat until chocolate and sugar have fully melted and mixture is warm.
  4. To the remaining 1 cup of liquid, whisk in Cornstarch till dissolved. Gradually stream this mixture into the saucepan whilst whisking non stop. Once everything has been incorporated, whisk away until the mixture comes to a soft boil. This is to cook out the cornstarch and thicken the mix. But, remember to whisk whisk whisk so no lumps form!
  5. Once it has come to a soft boil, turn heat off and transfer mixture into a bowl or measuring cup. Cover with cling film and make sure to press it against the surface of the mixture so a skin does not form.
  6. Cool to room temperature and then churn in ice cream maker. Alternatively, if you do not have an ice cream maker, follow steps for manual churning mentioned in my post.
  7. Once out of the ice cream maker, place in an airtight ice cream or tupperware box, cover, and freeze to allow it to further firm up.
Notes
* Before churning, the mixture will be very thick – this is normal. It is just the cornstarch thickening up. Whisk to loosen up first if you think it is too solid to chuck into the ice cream maker.

* Try to not cut down the amount of sugar in the recipe – ice cream needs a certain amount of sugar to inhibit it from freezing rock solid.

*If your freezer is really really cold, your ice cream may need to sit out for 10 minutes on the counter to soften up so that it is scoopable. My freezer is set to a higher temperature, so I do not need to do that

source:  crazyvegankitchen

 

Pumpkin Spice Caramels

2

Pumpkin Spice Caramels

Yield: 8″ X 8″ (64 pcs)

Soft, chewy, buttery, and perfectly spiced, these Pumpkin Spice Caramels are impossible to resist.

INGREDIENTS:

1 stick unsalted butter (8 Tbls)

2 cups heavy whipping cream

1 cup light corn syrup

2 cups granulated sugar

¾ tsp salt

1 Tbls pumpkin pie spice

DIRECTIONS:
  1. Lightly spray 8×8 baking dish with cooking spray and line with parchment paper. Leave an overhang so you can pull the caramel out easily. Set aside.
  2. Combine first four ingredients in a large heavy bottomed pot. Go bigger than you think you need.
  3. Bring to a boil over medium-high heat, stirring occasionally to dissolve the sugar. It’s super important to scrape off all the sugar from the sides of the pot – all of it.
  4. Reduce heat to medium and continue cooking WITHOUT stirring until it reaches 248 °F. This can take anywhere for 20 minutes to an hour, just be patient. (Make sure you check the accuracy of your candy thermometer beforehand.)
  5. Remove from heat and stir in salt and pumpkin pie spice.
  6. Pour mixture into prepared baking dish. Let it rest for 12-24 hours before cutting into pieces.
  7. Wrap caramels in waxed paper to store. Can be stored in the fridge or at room temperature.

source:  momontimeout

Frozen Strawberry Cheesecake Pops

5

Frozen Strawberry Cheesecake Pops

Yield: 6-12 pops

INGREDIENTS:

  • 1 and ½ cups (300g) strawberries
  • 1 and ½ cups (340g) cream cheese, softened
  • ¼ cup (50g) granulated sugar
  • ½ cup (115g) whipping cream
DIRECTIONS:
  1. Slice each of 3 strawberries into 4 slices, and place a piece into 12 8cl paper cups (or 6 25cl cups).
  2. Place the remaining strawberries in a food processor, with the cream cheese, and sugar. Blend until smooth.
  3. In a medium bowl, beat the whipping cream with a hand mixer on high speed until soft peaks form. Gently stir the cream into the strawberry mixture.
  4. Spoon into the prepared cups, then gently tap them on the counter to remove any air bubbles. Insert a wooden pop stick into the centre of each cup.
  5. Place in the freezer for 4 hours, or until firm. Remove the frozen pops from cups just before serving.

 

source :  marshasbakingaddiction