Marshmallow Candy Pops

I've done marshmallow pops with chocolate many times before, but never with candy.  A friend was planning to use the pink Candy Melts for something else, but was busy decorating for the baby shower and didn't have the time to make what she planned. I had bought a LOT of big marshmallows for another event and had enough to use for this quick little treat for the baby shower.  I had never actually used the candy melts, so it was fun trying something new!

Melt the candy as directed on the package.  Insert a lollipop stick into a marshmallow, then dip the marshmallow into the melted candy.  Dip into sprinkles, if desired, and allow to harden on waxed or parchment paper.  I used clear crystal sugar sprinkles.  They turned out so cute!  Of course, that pink color may very well be my favorite color, so that helped :).  Baby girl pink is so sweet!  

And, by the way....I have a new great niece, so I got to see baby girl pink just a few days ago!  

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Defrosty the Snowman

One of my blog readers sent me this recipe for "Defrosty the Snowman", originally from Family Fun Magazine.  It's such a 

CUTE and FUN recipe!  Thanks, Marsha!

This wistful snowman appears to be going the way of winter, and we have a feeling he'll soon disappear altogether. He's made from a puddle of white candy melts.

What you'll need

• Meltable candy wafers (one 14-ounce package makes 16 snowmen)
• Mini chocolate chips
• Light cocoa candy melts
• Rolos
• Candy corn

How to make it

1. For each snowman, you'll need 6 mini chocolate chips, a light cocoa meltable candy wafer, and a Rolo. To make the nose, cut the orange section from a candy corn, then slice it in half lengthwise. Roll the piece between your fingers to form a carrot shape.
2. To assemble your snowman, melt the white candy in a bowl according to the package instructions, then scoop a rounded tablespoon onto a sheet of wax paper. With the back of a spoon, smear the candy into a puddle. Working quickly, stick on the light cocoa meltable candy wafer, add a dot of white melted candy, then place the Rolo on top. Finally, add the candy corn nose and mini chocolate chip eyes and mouth.

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Snickers Fudge

I can't wait to try this recipe for Snickers Fudge! I saw it on Facebook yesterday, and it just sounds great!  I forgot to copy who it was by, but I'm not sure that would have been the creator of the recipe, anyway. So, to whomever made this up: Thank you!

SNICKERS FUDGE

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

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Peanut Butter Balls

If you like chocolate and peanut butter together, you'll want to make these delicious candies.  I remember making "gobs" of them for gifts and parties for several years.

1 pound (4 sticks) butter (real butter)
3 pounds powdered sugar
4 cups peanut butter
2 - 12 ounce packages chocolate chips
1/4 pound parrafin or 2 tablespoons shortening

Melt butter.  Stir in peanut butter and powdered sugar.  Mix well.  Roll into 1-inch balls.  Melt chocolate chips and parrafin or shortening in microwave safe bowl. Be careful not to burn the chocolate.  Cook at quick intervals, stirring well between cooking times.  Dip balls in the melted chocolate using toothpicks.  Allow to harden on waxed paper.  Store in airtight container.  May be refrigerated, if desired.
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Caramel Corn Mix

Do you like caramel?  Have you tried the new candy corn that is caramel flavored?  I don't like the regular candy corn, myself, but the new caramel flavored corn is YUMMY!  Not that I needed something else to like and eat.......

Isn't the mixture pretty and "fall" looking?

This weekend at the ladies' retreat, a friend brought a mixture of the caramel candy corn and peanuts.  It was delicious and enjoyed by everyone.  You could always add chocolate to the mix, too.  The fall colored M & M's would be just perfect!

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Fall Candy Bark Recipe

I saw a picture of a Fall Candy Bark a few weeks ago, but couldn't remember where I saw it.  After searching online for a recipe, I found several that looked good and combined them to make this bark.  I served it to our teachers at last nights' parent-teacher conference and also at my daughter's Senior class get together.  Many commented on how much they liked it and couldn't stop eating it!

Layer a large baking pan with waxed paper.  Using your chosen ingredients, sprinkle them across the pan.  I used mini pretzel knots, candy corn, and fall colored M & M's.

My baking pan was large so I used 2 packages of vanilla flavored almond bark and one package of white chocolate chips.  Melt it (watch it carefully and stir often - it burns easily!) and pour over the candy and pretzels.  

\

 Sprinkle some more candy on top of the melted candy.

Add sprinkles, if desired.  Adds some fun to the bark!! :)

Allow bark to cool in refrigerator or just at room temperature.  Break apart into pieces as shown in top picture. 

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Strawberry Fudge

Posted by Lori: 

A friend told me about a quick and easy recipe she found on Pinterest. (Here is the link for the original recipe.) She's going to make this recipe for our Parent/Teacher Conferences this Thursday afternoon/evening, and cut the fudge into heart shapes. How neat!


Strawberry Fudge

1 bag white chocolate chips
1 can strawberry frosting

In medium sized bowl, melt white chocolate chips in microwave (watch carefully so the chocolate doesn't burn!).  Stir in the strawberry frosting.  Spread into 9 x 9 inch pan.  Make designs in the fudge, if desired. Freeze until fudge is hardened.  Cut into desired shapes.
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Peppermint Candy Tray

Posted by Lori:

I saw this photo on a Facebook friends' page and asked to share it and the recipe with you as a final before Christmas post.  She saw this idea on a blog.  Isn't it neat? 

Directions:

Preheat oven to 350 degrees.  Unwrap peppermint candies.  Put parchment paper on a baking sheet.  Make your design and leave a little bit of space between candies.  Bake for 7-10 minutes.  Cool completely on a wire rack - peel off paper!  It will be glossy and not sticky!  You can only put cool or room temperature items on the candy tray.

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Hugs Pretzels

Posted by Lori:
These look yummy!  Can't wait to try them!  I first saw these on Pinterest, then found them at the website below.

Photo and recipe from cookiesandcups.com

2 bags of Hershey’s Hugs

1 “Pounder” bag of Pretzel SnapsBig baking sheet

Waxed paper – for easy removal

Preheat oven to 300 degrees.  Unwrap hugs. Line baking sheet with waxed paper – if you don’t have waxed, use parchment. If you don’t have either, just use a non-stickbaking sheet. Lay one pretzel down for every Hug and top each pretzel with a Hug. Pop in the oven for 2 minutes, just until they are glossy and softish. Remove from oven and let sit for 1 more minute, to continue the softening process. **This is the only step you can make a mistake on – by laving them in the oven too long they will completely melt and run through the pretzel and all over your sheet and you won’t have a sandwich, just a mess.  Now top each hug with another pretzel pushing down gently, so it sticks together. Pop the baking sheet in the fridge for 20-30 min. to cool them off or leave them at room temperature (it will just take longer).  Store in airtight container.

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Cracker Candy

Posted by Lori:

Note: I made this recipe today and it was great, but mine didn't set up - although it still tastes great. It could be my stove (ancient!) and not cooking hot enough. One tip I found online said to cook the mixture to soft boil stage...other things said 3 minutes of boiling. (I'll do 3 minutes next time and test to soft ball stage.)

Yesterday while shopping in Oklahoma City, my daughter and I went into one of my favorite stores - Williams Sonoma. For some reason, as soon as we walked in there, I thought of a recipe I had made when my husband and I first married. It was a praline type of saltine cracker. I really liked them and have had them a few times since, but haven't made them except for that one time.

Last night when we got home I got a Facebook message from a friend with a recipe she wanted me to try. It was for a praline-type cracker, but also had chocolate - YUM! I'm going to make these this week.

Cracker Candy
Saltine crackers (enough to lay flat in a 9 x 13)
1 cup butter
1 cup brown sugar
1 regular size bag of chocolate chips

Line baking dish with foil and spray with non stíck cooking spray. Place saltines flat in bottom of pan making sure they don't overlap. Break some in half to fill edges if needed. Place butter and brown sugar in saucepan and bring to a boil. Boil mixture for 2 mintues. Pour on top of saltine crackers and spread if necessary making sure all crackers are covered. Bake at 350 for 5 minutes. Remove from oven and sprinkle entire bag of choclate chips on top. Let them sit and melt for a little while. Once mostly melted spread chocolate so that it covers the top. Let cool until entirely cool or place in freezer to speed the process. Once cooled, break into pieces and enjoy:-)

Thanks for the recipe, Renee!
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Rolo Turtle Candy

You may have heard of these easy candies, but maybe not. I sure didn't want you to miss out on another caramel-chocolate treat. :)

1 bag of mini pretzel knots
1 bag Rolo candy
1 bag halved pecans

Preheat oven to 250°F. Place pretzels on a baking sheet. Unwrap Rolos and place one on each pretzel.

Bake in oven for no more than 5 minutes. Candies should be slightly soft, but not melted. Remove from oven and push a pecan into the center of each candy.

Refrigerate until firm.

These are always gone quickly when taken to any event...or when we make them here at home. So many candy recipes are really quick and easy - plus there's no candy thermometer involved, which I especially like!

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Popcorn Cake

Posted by Lori:
Last week our son, Zachary, needed two take desserts for the Student Council Cake Walk carnival game. He made Peanut Blossom cookies, which I'll post later on, and I made this Popcorn Cake. It's like a great big popcorn ball! Different candies could be added, but Zachary wanted M & M's.

12 cups popped popcorn
2 20-ounce packages marshmallows
6 tablespoons butter or margarine
1 medium (12.6 ounce) package plain M & M's

Put popcorn in very large bowl or container (I used the lid of an angel food cake carrier because it's the biggest thing I have!) In medium sauce pan, melt butter or margarine and marshmallows over medium heat. Pour melted mixture over popcorn and stir until popcorn is coated. Stir in M & M's. Spoon into buttered Bundt pan. Allow to cool for a few minutes, then turn out onto platter. Cut in slices to serve.
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Tiger Butter

Posted by Lori:
This is one of the easiest candies that can be made. It's simple and quick, but tastes great, too!

Tiger Butter
1 package vanilla almond bark
1/2 cup peanut butter
1/2 cup chocolate chips

Break almond bark in pieces and place in medium glass bowl. Add peanut butter. Microwave in 15 - 30 second intervals - stirring often to help with melting. In seperate microwavable bowl, melt chocolate chips. Spread almond bark/peanut butter mixture onto greased cookie sheet (one with sides). Pour chocolate on top and lightly spread mixture in swirled design with a fork. Refrigerate for 15 minutes or longer and then break into pieces. Store in airtight container.
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Peanut Butter Bon-Bons

These bon-bons were the first candy I ever made after my husband and I got married. A church friend made them and I asked her to share the recipe. It appealed to me because of the peanut butter and chocolate combination - two favorites of mine, for sure!

1 pound margarine (4 sticks)
3 pounds powdered sugar
4 cups peanut butter
2 pkgs. chocolate chips
2 T. shortening

Melt butter in large saucepan. Stir in peanut butter until smooth. Leave in the saucepan or transfer to large bowl, then add powdered sugar, mixing well in between additions. Roll mixture into balls. Melt chocolate chips with shortening either over low heat on the stove top or in the microwave. Be careful not to burn the chocolate. Dip balls into chocolate using toothpicks and place on waxed paper to cool. (To cover hole from toothpick, swirl chocolate after removing the toothpick.) After the chocolate hardens, store bon-bons in refrigerator in airtight container.

This makes A LOT. You may want to half the recipe....or send the extras to friends (or to me!).
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Chocolate Chip Cookie Dough Balls

Posted by Lori:

Just the thought of a candy tasting like chocolate chip cookie dough is enough to make a lot of people like this candy. I shouldn't even admit this, but as a teenager, my best friend and I would mix up a half-batch of cookie dough, but NONE of it would ever make it to the oven! Yep. We would eat the whole half batch...without the fear of Salmonella.

Chocolate Chip Cookie Dough Balls

1/2 cup butter
3/4 cup brown sugar
2 cups flour
1 can (14 oz.) condensed milk
1 tsp. vanilla
1/2 cup mini chocolate chips
1/2 cups walnuts (optional)
1 1/2 pound chocolate candy coating

Cream butter and brown sugar until light and fluffy. Add flour, milk, and vanilla; mix well. Stir in chocolate chips and nuts. Shape into 1 inch balls. Put in the refrigerator 1 - 2 hours. Melt coating per package directions. Dip balls in melted coating. Store in refrigerator in airtight container.

I rarely let my kids eat homemade raw dough now, because of the Salmonella threat, but we do sometimes buy the refrigerated dough at the store, and just like some of the cookie dough in my past never made it to the oven, some of the bought doesn't, either!
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MIllionaire Fudge

Posted by Donna:

As the fall season is quickly approaching, I think we all begin to think of certain recipes we use more often during those months. For instance, I tend to think more on the line of soup, chili, casseroles, and special desserts---in particular--- fudge. My mother always made this recipe for the holidays. She also made this for daddy every year on his birthday. After she passed away in 1991, I continued to make it for him on his birthday until he passed away three years ago. Many of you may already have this recipe; but, just in case you don't, please add it to your "to do" list.

4 1/2 cups sugar
1 large can carnation evaporated milk/pet milk
2 sticks margarine

Put the sugar, milk, and margarine in a large saucepan and cook until it begins to boil. Boil for 7 minutes. I don't deviate from the 7 minutes. Turn the burner off and add 15 oz. of semi-sweet real chocolate chips. Stir until smooth. Then add 1 jar (16 oz.) of marshmallow creme. Stir until it is well mixed. Add 1 large pkg. of chopped pecans. Pour into a 9 x 13 pan.

This makes five pounds of fudge. It's so rich--- the serving sizes need to be cut into small squares. It stores well in the refrigerator. It's so nice to have it already made and cut into individual pieces, and then pull it out when needed during the holidays. When Mother originally wrote down the recipe, she said to put 3 small pkgs. of chocolate chips in it. Then, when I started making it, I realized the packaging had changed for the chips; so, I had to figure out exactly how many ounces her three pkgs. had in them.

Have a great weekend!

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Crock Pot Candy

Posted by Lori:
Several years ago a friend made this candy for a Christmas party. We asked for the recipe and ever since then it has become my daughter's signature recipe. Lauren has entered the candy in our local fair, the county fair, and even used it as a 4-H demonstration. After that she was asked to present a program showing the demonstration to our local Garden Club.

CROCK POT CANDY
16 oz. jar unsalted dry roasted peanuts
16 oz. jar salted dry roasted peanuts
4 oz. bar German chocolate
12 oz. bag chocolate chips, (semi-sweet or milk chocolate)
24 oz. white almond bark (or one almond and one chocolate)

Pour ingredients into crock pot in the order as written. Cook on low for 2 hours. Stir mixture and dip out by spoonfuls onto waxed paper. Allow to cool and harden. Store in airtight container.

Crock Pot Candy is such a simple and easy recipe to make. It makes a lot - so it is perfect for gift giving at Christmas or anytime. Just place pieces in a cute container and you have an easy homemade gift! Of course, since it makes so much, there's still plenty to keep around the house for you to nibble on!
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