Did you know that today is National Candy Cane Day? Yeah, me neither. I found out when I was thinking of something to post for today and looked up a list of holidays. I took one of my favorite candy recipes and added a little peppermint sparkle for a family Christmas party.
I can’t really remember the year that I got the original recipe. I think maybe the first Christmas that we flew home from El Paso, Texas–maybe 1996 or 1997.
Anyway, we were at my mother-in-law’s house and I was trying to find something sweet to eat. There were some holiday cookies and stuff over on top of her chest freezer and so I picked up something chocolate. I thought it tasted pretty good, although it was dry from sitting out all day. I asked Verna where they came from and she said her sister, Gertie Sutton, had brought them over. I contacted Aunt Gertie and she sent me the recipe.
The first time I made them I thought I was in Chocolate Heaven! These have wowed my friends and family for years.
This recipe, from Mary Anne Tyndall of North Carolina, won $50,000 in the 1994 Pillsbury Bake-Off.
WARNING: Side effects of this product include addiction and sheer pleasure!
Fudgy Bonbons with Candy Cane Sprinkles
A delectable combination of semi-sweet and white chocolate, with a touch of peppermint sparkle.
- 60 milk chocolate Hershey’s Hugs, unwrapped
- 1 (12-oz.) pkg. semi-sweet chocolate chips
- 1/4 cup butter or margarine
- 1 (14-oz.) can sweetened condensed milk
- 2 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1/3 cup white chocolate chips
- crushed candy canes (opt.)
- Heat oven to 350 degrees F.
- In medium saucepan combine Hugs and butter. Cook and stir over very low heat until chips are melted and smooth.
- Add sweetened condensed milk to chocolate mixture and mix well. Remove from heat.
- Lightly spoon flour into measuring cup and level off before putting in stand mixer bowl. Add chocolate mixture and vanilla. Mix well on medium speed.
- Shape 1 tablespoon of dough around each Hug, covering completely. Place bonbons 1 inch apart on UNGREASED cookie sheet (I use parchment for ease of release from pan for cooling).
- Bake for 6-8 minutes. DO NOT OVER BAKE. Cookies will be soft and shiny but will become firm as they cool.
- Cool bonbons completely on cooling racks.
- Melt the white chocolate chips in the microwave according to package directions. You can add a little shortening to thin, if necessary.
- Dip the tip of each bonbon into the white chocolate or drizzle over.
- Sprinkle tops with candy cane pieces.
- You can get really creative with the basic bonbon recipe by tinting the color of your white chocolate topping/drizzle or by using a completely different topping.
- The basic recipe was originally published in September, 2011.
Adapted from Mary Anne Tyndall
Adapted from Mary Anne Tyndall
Mormon Mavens https://www.mormonmavens.com/
Originally posted on November 28, 2011.
This recipe comes from Worldwide Ward Cookbook by Deanna Buxton. I’s original title is “Chapel Fudge” but we renamed it in honor of our toddler, King Henry V (well, Henry, but he’s the fifth child and pretty much rules our kingdom).
We named it Budge in honor of Henry for two reasons: (1) when he tries to say “fudge” it comes out “budge”, and (2) while it was cooling on the counter, he proceeded to dig into it with his hands, prompting an emergency bath!
Whatever it’s called, it’s good. I’m not normally much of a fudge eater, but I really do like this recipe and plan to use it often.
4 cups sugar
1 (12 oz) can evaporated milk (1 1/3 cups)
20 large marshmallows
2 tsp. vanilla
1 cup butter
1 (12 oz) package semisweet chocolate chips
1. In a large pot, cook sugar, milk, and marshmallows on medium to medium-high heat, stirring constantly. When mixture comes to a rolling boil, set timer for 10 minutes and continue stirring constantly. (I had to reduce the heat a bit here as it start to burn just a tad.) Remove from heat and add vanilla.
2. Place butter and chocolate in a large mixer bowl. Pour the hot mixture into this bowl, over the butter and chips. Beat for 5 minutes. (I used my Kitchen Aid with the whisk attachment.)
3. Spread into lightly buttered 9×13 pan and let cool. Cut when set. (This took several hours in the fridge.)
Makes 35-40 pieces of fudge
Source: Worldwide Ward Cookbook by Deanna Buxton.
Ever need to make a treat to take to an event but don’t really want to go to the trouble? Or maybe you just want a treat for yourself?
With only three ingredients, this recipe is a winner and you’ll be toting/indulging in this treat in no time!
Chocolates are melted, peanut butter is about to go into the white chocolate, and the pan is ready.
This is the fun part!
Easy recipe…..peanut butter and chocolate….pretty…..WIN!
Tiger Butter Fudge
With only three ingredients, this recipe is one you can whip up in no time.
- 1 (12 oz) bag of white chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup semisweet chocolate chips
- Line a 9x13 pan with aluminum foil so that when you are ready to cut and serve, you can easily lift out the fudge.
- Place the semisweet chips into a microwave-safe bowl and microwave for 1 minute. Remove and stir. Continue to melt in microwave in 30 second increments until the chips are melted. Set aside.
- Repeat this process in a different bowl with the white chocolate chips. Stir peanut butter into the melted white chocolate.
- Pour the white chocolate/peanut butter mixture into the pan. Don't worry about spreading it to the edge, just let it spread as far as it will on its own.
- Use a spoon or spatula to drop the semisweet chocolate onto the white chocolate mixture in rough lines.
- Using a butter knife, run through the fudge in the opposite direction of the semisweet lines, making a marbled pattern. Do this until you get the look you like!
- Allow to set at room temperature, or place it in the fridge to set quickly. Lift out the foil and place on a cutting board; cut in pieces.
By Butter with a Side of Breaad
Mormon Mavens https://www.mormonmavens.com/
I love quick and easy recipes. Especially when they look impressive!
This beautiful, swirly chocolate treat is a fun way to enjoy a little decadence–you could even give this as a gift! Just remember to keep it cold as the chocolate warms easily to the touch and the freeze dried strawberries will have a better texture cold.
(this recipe is also shared in my Thrive Life recipes….hence my Thrive website url)
Strawberry Pretzel Bark
Easy but elegant, sweet and salty.
- 12 ounces semisweet chocolate chips
- 8 ounces white chocolate for baking (could also use vanilla candy melts)
- 1 cup freeze dried strawberry slices (I used Thrive, of course!)
- 1/2 cup salted pretzel sticks
- sprinkles of your choice
- Line a baking sheet with waxed paper or parchment paper.
- Place the chocolate chips in a microwave safe bowl and melt for 30 seconds at a time, stirring after each time, until the chocolate is smooth and melted completely.
- Pour 3/4 of the chocolate onto the paper lined baking sheet. Use an offset spatula to spread the chocolate into a thin, even layer so that it ends up in a rectangle about 9"x 12".
- Melt the white chocolate in the microwave in the same way you did the chocolate chips. Drop by spoonfuls onto the chocolate rectangle. Use the remaining melted chocolate chips to drop spoonfuls over top of the white chocolate spoonfuls. Swirl with a toothpick.
- Immediately place the pretzel sticks and strawberry slices on the surface, pressing down lightly.
- Refrigerate until set. Slide the bark with the paper onto a cutting surface and cut the bark into pieces. Serve right away, or store in the fridge in a covered container.
- You can use different freeze dried fruits--blueberries, raspberries, cranberries. All sorts of combos! And if you like it a little saltier, sprinkle on some sea salt too.
Adapted from Five Heart Home
Adapted from Five Heart Home
Mormon Mavens https://www.mormonmavens.com/
I have a friend who makes THE most amazing toffee.
Seriously. It’s total food crack.
And as much as I’ve always thought I would like to know her secret recipe, I actually kinda wish I hadn’t found this recipe (which is super close to hers, although I will always prefer hers!).
Because I can’t stop eating it when I make it!
I made three batches to test it in different ways and each time I ate until I was sick! I seriously have to watch myself around this stuff.
And I’m so happy that this recipe does NOT involve a candy thermometer. I really hate those things.
from left to right: just starting, all melted and boiling, beginning to thicken, the right color!, after the vanilla and ready to pour
A little salt gives this delicious toffee a beautiful flavor.
- 1 cup butter
- 1 cup sugar
- 5 Tbsp. water
- 1/2 tsp. kosher salt
- 2 tsp. vanilla
- 1 cup milk chocolate chips
- Place a baking sheet on top of several towels or a wooden cutting board.
- In a cast iron skillet, melt the butter with the sugar and water. Once the butter is melted, adjust the heat until there is a consistent boil. Stir CONSTANTLY.
- Continue to adjust heat and stir for 10-15 minutes or until the mixture is caramel colored. Remove from heat.
- Add the salt and vanilla and stir well.
- Immediately pour onto the baking sheet.
- Wait a couple of minutes and then pour the chocolate chips evenly over the top. Allow the chips to melt completely, then spread the chocolate evenly with an offset spatula.
- Allow the chocolate to set completely before cutting/breaking up the toffee.
- You need the towels or wooden cutting board as a protection for your countertop. The toffee will make the baking sheet VERY hot!
- I tried this twice with milk chocolate block and could never get it to melt smoothly. I highly recommend using milk chocolate chips, which are formulated differently from block chocolate. They melt way better!
Mormon Mavens https://www.mormonmavens.com/
Here’s another recipe found while searching for dairy-free dessert solutions. I also have to have vanilla-free, so I subbed another extract for the vanilla in this recipe. But if you’d like to use vanilla, use 2 teaspoons of it instead of the almond extract. You could also try mint, coconut, orange, etc.
Now I’ll be honest with you–I wouldn’t make this if I didn’t have issues with dairy. I’d much rather have regular fudge. But in the absence of said fudge, I’ve learned to make some adjustments. And I love trying new ways to satisfy a sweet tooth in the face of my recent food restrictions.
1 cup coconut oil
1/3 cup coconut milk
1/3 cup unsweetened cocoa
1/3 cup honey
1 tsp. almond extract
pinch of sea salt
1. Use a 4-cup Pyrex glass measure to melt the coconut oil in the microwave (just eyeball a generous cup’s worth). Pour any excess back into the original container until you have exactly one cup melted in your measuring cup.
2. Add the remaining ingredients and whisk well.
3. Place a few cups of ice in a mixing bowl large enough to place the Pyrex measuring cup in; drizzle a little water in with the ice. Set the Pyrex measure in the larger bowl so it is sitting on the ice. Whisk the mixture every few minutes until it begins to thicken. Don’t let it sit there too long or it will begin to hard on the bottom and edges. This thickening is important because if you don’t do this, your coconut oil will separate and float to the top.*
4. Pour fudge into parchment-lined 8×4-inch loaf pan. Place in freezer until set. Cut into pieces and serve.
*When I made this I followed the directions exactly (which say to mix and pour and freeze). When I peeked into the freezer, the coconut oil had all risen to the top and solidified in a white mass. So I took it out, melted the mixture and tried the ice technique just to see if I could save it. It worked! My pic at the top right is the mixture without the ice technique and you can tell it’s very liquidy. Make sure to do the ice thing or you’ve have gross fudge!
Source: slightly adapted ingredients and methods from Seeds of Real Health
Easy, fun, impressive, festive! And they taste pretty good too.
5 ounces white chocolate chips
½ cup pumpkin puree
¾ cup finely ground gingersnaps
¾ cup graham cracker crumbs
2 Tbsp. powdered sugar
¼ tsp. ground cinnamon
Pinch of orange zest
4 oz. cream cheese, softened
white candy melts, about 8 ounces
additional gingersnap crumbs for garnish
1. Melt the white chocolate chips in a microwave-safe bowl in the microwave for 30 seconds at a time until they stir smooth. Add the pumpkin, gingersnap crumbs, graham cracker crumbs, powdered sugar, cinnamon, orange zest, and cream cheese. Mix well until combined. Chill in fridge or freezer until the mixture can be scooped and rolled into balls.
2. Scoop the mixture and form into one-inch balls, placing them on a parchment- or wax paper-lined baking sheet. Place the baking sheet in the freezer and chill about two hours until firm.
3. When it’s time to dip the truffles, melt the candy melts in the microwave for 30 seconds at a time until they stir smooth. Using a fork to gently roll the ball around, coat the ball and lift it out and place it on the lined baking sheet. (I use a cheap fork for this–I bent back the middle two tines and this gives more room for the excess to come off.) Do this one or two balls at a time, making sure to garnish with the remaining gingersnap crumbs as soon as you place the balls on the baking sheet. (If the coating cracks while setting, just use the tines of the fork to “patch” the coating with the melted candy coating.)
4. When all the balls are coated, chill the baking sheet again to make sure the truffle coating is set. Then store in a covered container in the fridge till ready to serve.
Makes about 15 truffles
Source: Annie’s Eats
I didn’t appreciate the wonderful flavor and textures of the Samoas Girl Scout Cookies until I was an adult (I stuck with the boring shortbread to be safe). And yes, I know they are now called Caramel Delites. But to me they will always be Samoas. This fudge recipe was a fun way to recreate some of that yumminess. Hope you like it.
1 cup shredded coconut
2 cups wrapped caramels
1 tsp. heavy cream
¾ cup butter
¾ cup heavy cream
1½ cups sugar
1 pinch kosher salt
1 (3-ounce) package coconut cream Instant JELL-O pudding mix
1 (11-ounce) package white chocolate morsels
1 (7-oz) jar marshmallow creme
¾ cup semi-sweet chocolate morsels
1. Place coconut in an even layer on a baking sheet and toast until golden brown in a 425 degree oven. Set aside.
2. Unwrap caramels and place in a microwave-safe bowl with the 1 tsp. of heavy cream. Microwave this for 30 seconds at a time, stirring after each heating, until smooth. Set aside.
3. Line a 9″x13″ pan with parchment paper, allowing enough length on each end for “handles” later. Set aside.
4. In a large saucepan, heat the butter, the 3/4 up cream, sugar, and salt over medium-high heat. Bring this to a boil for 5 minutes, stirring constantly. Remove from heat.
5. In a large mixing bowl, combine the pudding mix, white chocolate, and marshmallow creme. Pour the mixture from the hot saucepan into the mixing bowl. Mix and stir until smooth. Pour this into the prepared pan.
6. Pour the caramel over the top. It will thick so use a knife to spread it to the edges. Use the knife to then swirl the caramel down into the fudge. Refrigerate for 2-3 hours until the fudge is set.
7. Melt the chocolate morsels in the microwave for 30 seconds at a time until the chocolate stirs smooth. Spread the chocolate over the fudge. Sprinkle with the toasted coconut. Chill until chocolate is set.
8. Lift the fudge by the parchment paper “handles” and cut into squares. Store in the fridge.
Source: Key Ingredient
Last week we had our September Relief Society activity and, since I’m in charge of those activities, I thought it would be fun to have a pumpkin taster’s table for refreshments. One of the perks of planning activities is being able to try out new recipes on
the guinea pigs at church my fellow Relief Society sisters. And, of course, I headed to Pinterest for some inspiration. So glad I did….this fudge is yummy and has great texture.
3 cups granulated white sugar
3/4 cup melted salted butter
2/3 cup evaporated milk
½ cup canned pure pumpkin
2 Tbsp. light corn syrup
1 tsp. pumpkin pie spice
One 12-ounce package white chocolate morsels or vanilla candy melts*
One 7-ounce jar marshmallow crème
1 cup chopped pecans, toasted (optional)
1 teaspoon vanilla extract
1. Line a 9×13-inch square pan with aluminum foil, leaving enough on the ends to allow you to lift the fudge out later. Spray with nonstick cooking spray.
2. Stir together sugar, butter, evaporated milk, pumpkin, corn syrup, and pumpkin pie spice in a large saucepan over medium-high heat. Stir constantly while you cook the mixture until a candy thermometer registers 234° (soft ball stage) or for about 12 minutes.
3. Once mixture reaches this temperature, remove it from heat. Immediately stir in the white chocolate, marshmallow creme, nuts (if using), and vanilla. Stir until smooth.
4. Pour into the prepared pan. Let stand at room temp for 2 hours. Then carefully lift the fudge out by the foil “handles” and cut into squares.
*I prefer the vanilla candy melts. Mine are Guittard brand.
Source: Recipe Girl
16 oz. semi-sweet chocolate, chopped
1/2 c. creamy natural peanut butter
2 T. butter, softened
1.75 oz confectioner’s sugar (1/4 c. plus 2 T.), sifted
- Line a standard 12 cup muffin tin with paper cupcake liners.
- Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
- Distribute the melted chocolate into the 12 muffin tins (I use a cookie scoop to portion the chocolate), only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
- In the meantime, whip the peanut butter, butter, and confectioner’s sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
- Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
- You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!