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*~ Candy ~*

Posted by on Mar. 25, 2011 at 12:17 AM
  • 4 Replies


          A place for our sweet tooth!  CANDY share them here ~


                                

by on Mar. 25, 2011 at 12:17 AM
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Replies (1-4):
dntbgmeb4cofe
by on May. 3, 2011 at 11:31 PM

If you like cookies and cream, you’ll have to try this rich, decadent fudge made with cream-filled chocolate sandwich cookies, NESTLÉ® TOLL HOUSE® Premier White Morsels, marshmallow crème and CARNATION® Evaporated Milk. Vicki Fretwell and son Jacob created this 1st Prize winning recipe in their kitchen in Naples, TX.

 

Cookies & Cream Fudge

 

3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 ounce can) NESTLÉ® CARNATION® Evaporated Milk
2 cups (12 ounce package) NESTLÉ® TOLL HOUSE® Premier White Morsels
1 (7-ounce) jar marshmallow crème
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
  1. Line 9-inch-square baking pan with foil.
  2. Combine sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
  3. Stir in morsels, marshmallow crème, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.

Makes 48 pieces.

Estimated Times: Preparation - 5 min | Cooking - 6 min | Cooling Time - 1 hr refrigerating |

dntbgmeb4cofe
by on Jun. 6, 2011 at 10:17 PM

  • frndlyfn
  • by   Group Mod - Heather on May. 22, 2011 at 9:25 PM
  • JET-PUFFED Marshmallow "Truffles"

     
    JET-PUFFED Marshmallow "Truffles" recipe 
     total time
    2 hr 10 min
    prep
    10 min
    servings
    10 servings
    photo by:
    kraft
     

    What You Need

    1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
    20   JET-PUFFED Marshmallows
    1/4 cup multi-colored sprinkles

    Make It

     

    MICROWAVE chocolate as directed on package.

    DIP marshmallows, 1 at a time, in chocolate, turning to evenly coat each marshmallow. Gently shake off excess chocolate.

    PLACE in single layer on sheet of waxed paper; top with sprinkles Refrigerate 20 min. or until chocolate is firm.

    Kraft Kitchens Tips

    Substitute
    Substitute finely chopped PLANTERS COCKTAIL Peanuts or Pecans for the sprinkles.
dntbgmeb4cofe
by on Jul. 10, 2011 at 9:50 PM

fineyouguyswin
Posted by 
 on Jun. 27, 2011 at 11:56 AM 
Group Mod
Rocky Road Tasty Team Treats 

Ingredients: 
1-1/2 cups finely crushed thin pretzels or pretzel sticks 
3/4 cup (1-1/2 sticks) butter or margarine, melted 
1 can (14 oz.) sweetened condensed milk (not evaporated milk) 
1-3/4 cups (10-oz. pkg.) HERSHEY'S MINI KISSES Brand Milk Chocolates 
3 cups miniature marshmallows 
1-1/3 cups coarsely chopped pecans or pecan pieces 

Directions:

1. Heat oven to 350°F. Grease bottom and sides of 13x9x2-inch baking pan.

2. Combine pretzels and melted butter in small bowl; press evenly onto bottom of prepared pan. Spread sweetened condensed milk evenly over pretzel layer; layer evenly with chocolates, marshmallows and pecans, in order. Press down firmly on pecans.

3. Bake 20 to 25 minutes or until lightly browned; cool completely in pan on wire rack. Cut into bars. About 36 bars.
dntbgmeb4cofe
by on Oct. 14, 2011 at 11:01 PM

10 Minute Fudge Recipe

pootersmomi
Posted by  on Aug. 8, 2011 at 3:58 PM
  •  

10 Minute Fudge Recipe

3 oz. baking chocolate, unsweetened (3 squares)
4 Tbsp. butter
4 1/2 cups powdered sugar
1/3 cup instant nonfat dry milk
1/2 cup light corn syrup
1 Tbsp. water 
1 tsp.  vanilla extract 
1/2 cup chopped nuts (optional)

Directions:

1. Melt chocolate and butter in top of 2-quart double boiler. Sift together powdered sugar and dry milk.

2. Stir corn syrup, water, and vanilla into chocolate mixture. Stir in sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth.

3. Remove from heat; stir in nuts.

4. Turn into greased 8-inch square pan. Cool until firm. Cut into squares.

 

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