Candy Cane Marshmallow Fudge

I still haven't gotten out my Christmas tree and decorated for Christmas.  My goal was this weekend no matter what.  Still didn't happen.  

Please tell me I'm not the only one?

Truth is . . . I'd rather be making fudge :)

Last year, I made this Super Easy Microwave Rocky Road Fudge and it quickly became a favorite recipe.  I obviously needed some more variations of that easy microwave fudge.  Candy canes were the first thing that came to mind, because peppermint and chocolate is a classic combo.  

This is the kind of fudge that gets you in trouble, because you CAN NOT stop eating it.  It is rich and creamy and melts in your mouth.  

It has the perfect amount of candy canes, just enough to give a light peppermint flavor.  They soften up and have just a slight crunch.

This fudge is so easy even your husband could make it :)  It really is a No-Fail recipe. 

Candy Cane Marshmallow Fudge
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 (11.5 oz.) bag chocolate chips (I like Guittard Milk Chocolate)
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract
3 c. mini marshmallows
1/2 c. crushed candy canes (about 6-7 candy canes)

Line a 9x13-inch dish with parchment paper and spray lightly with cooking spray.  Combine chocolate chips and sweetened condensed milk in a large microwave-safe dish.  Microwave until chips are melted, stirring every 30 seconds.  When completely melted, stir in the vanilla extract.  Add the marshmallows and crushed candy canes and stir together until well combined.  Spread evenly into prepared baking dish.  Refrigerate until set.  Lift from pan and cut into squares and serve.  Store any leftovers in an airtight container in the refrigerator.   

* To crush candy canes: Unwrap, break into a few large pieces and place in a large zip-top bag.  Place bag over a folded kitchen towel.  Pound candy canes with a rolling pin until they reach desired size.

Jenn's Notes: I sprinkled crushed candy canes over half of my batch and the next morning, the candy canes were melted, so I wouldn't recommend doing that.  

Linked up at Weekend Potluck and Linked up at Inspiration Monday!

Camper Crunchies

Note to Self: It is impossible to get anything done with this in the house.

I'm trying to type up this blog post, but I can't stop eating this long enough to even finish a sentence.

These Camper Crunchies are guaranteed to become an instant hit.  My friend Kinzi's family has been making this forever and they take it camping with them every time they go.  She brought it into work one day and it was game over. 

Crunchy Chex cereal is mixed with peanuts and M&M's (or Reese's) and coated in a rich (and easy) caramel sauce.  It's crunchy, it's chewy, it's fast, it's easy and it makes enough to feed a crowd.    

This time around I made half with M&M's and half with Reese's Pieces and I can't decide which one I like better.  Both are AMAZE-BALLS.  I guess it just depends on if you are in the mood for chocolate or peanut butter.  

Make it now, LOVE it forever!

Camper Crunchies

adapted from: Kinzi O.
(Printable Recipe) or (Printable with Picture)

1 c. (2 sticks) unsalted butter
1 c. sugar
1 c. light brown sugar
1 1/2 c. light Karo syrup
1 (14 oz.) box Corn Chex (around 11 cups)
1 c. dry roasted peanuts
1 1/2 - 2 c. M&M's or Reese's Pieces

Add Corn Chex, peanuts and M&M's or Reese's Pieces to a large bowl; set aside.  In a medium saucepan over medium heat, melt the butter.  Add the sugar, brown sugar and Karo syrup.  Stir until sugar is dissolved and bring to a boil; boil for one minute and then pour over cereal mixture.  Fold together until everything is evenly coated in caramel sauce.  Allow to cool.  Stir several times while it is cooling to help prevent the caramel from pooling at the bottom of the bowl and to help it from all sticking together as one big piece.  It will stick together a little once it is completely cooled and you can use the back of a wooden spoon to break it into pieces.  

Jenn's Notes: This also tastes amazing without the peanuts.  Due to adding hot caramel to the bowl, some of the candy will melt.  I don't mind it, but you could always add the candy after you have stirred in the caramel.  

Super Easy Microwave Rocky Road Fudge

Most people are pretty particular with their fudge.  

I didn't even like fudge up until a few years ago.  All I care about is good flavor and that it is smooth and creamy.  I don't care for a grainy fudge or a fudge that gets crusty on the edges. 

Some might think that a difficult fudge recipe that requires slaving over the kitchen stove and cooking the fudge to a particular temperature is going to be a much better fudge than a super easy microwavable version, but I don't think that is true one bit.  I'm sure a lot of it depends on what you grew up eating, but don't think just because this recipe is so easy that it won't be that good.   

In fact, I thought this was DIVINE.  Seriously DIVINE.  This was the first time I added nuts to fudge and I loved it.  I loved the added crunch they gave and I loved that they helped cut through the richness of the fudge itself.  The flavor is outstanding and the texture is exactly what I prefer.  I can see myself making this all year long, whenever I get that chocolate craving.  Afterall, you can have a batch made in less than 5 minutes.  

There is a very good chance this is going to become my new go-to fudge recipe.

P.S.  I used my favorite Guittard Milk Chocolate Chips.

This will be my last holiday recipe for you guys and I will be back after Christmas.  I hope you all have a great holiday and are able to spend it surrounded by family and friends.  

Super Easy Microwave Rocky Road Fudge

adapted from: Very Best Baking
(Printable Recipe) or (Printable with Picture)

2 c. semi-sweet chocolate chips (I used milk chocolate)

1 (14 oz.) can sweetened condensed milk

1 tsp. vanilla extract

3 c. mini marshmallows

1 1/2 c. pecans or walnuts, roughly chopped

Line a 9x13 baking dish with foil or parchment paper and grease lightly; set aside.  Combine chocolate chips and sweetened condensed milk in a large, microwave-safe dish.  Microwave for one minute, then stir.  Continue microwaving for another minute, stirring every 30 seconds just until the chips are completely melted.  Stir in the vanilla and then fold in the mini marshmallows and chopped nuts.  Press mixture evenly into prepared baking dish.  Cover and refrigerate until ready to serve (at least a few hours or until set up).  Lift from pan and cut into pieces.  

Jenn's Notes: I used milk chocolate chips and pecans.  I followed the instructions exactly and my fudge turned out amazing.       

Super Easy Microwave Caramels - The Real Deal!

These caramels are the real thing!  They are not too good to be true!  Homemade caramel is not just for the holidays anymore.  

They are made in the microwave!

They are done in 6 minutes!

No thermometer is needed!

They are rich and creamy and melt in your mouth!

I was so skeptical about this recipe and I thought there was no way possible that these would work, but THEY DID!  I was shocked at how easy they were to make and how delicious they tasted.  You no longer have to be scared about making homemade caramel thanks to this recipe. 

I can't wait to try homemade turtles, caramel pretzels, caramel brownies and so on and so on.  I will never buy store-bought caramels ever again.   

Super Easy Microwave Caramels

adapted from: A Pretty Cool Life
(Printable Recipe)

5 Tbl. butter

1/2 c. light corn syrup

1/2 c. sugar

1/2 c. packed light brown sugar

4 oz. sweetened condensed milk (about 1/4 c. + 2 Tbl.)

*It has been suggested to me to use 1/2 cup of sweetened condensed milk, which is 2 Tablespoons more than I have used.  I am going to try that next time I make these, but until then, you will have to decide which measurement you use.*

**Note: I have learned that the wattage of your microwave will greatly effect the outcome of these caramels.  I used a 950 watt microwave and cooked for 6 minutes and ended up with amazing soft caramels.  If you have a higher wattage microwave, you will want to cook less or you will end up with hard caramels.  Or if you have a lower wattage microwave, you will want to cook a little longer. **

Instructions:

Put all ingredients in a large, microwave safe, bowl.  Microwave for 6 minutes, stirring every 2 minutes.  Spray an 8''x8'' dish with cooking spray and pour mixture in.  Let cool and cut.  Wrap in wax paper.  

Jenn's Notes: Seriously AMAZING!  Since cans of sweetened condensed milk only come in 14 oz., I measured 4 oz. using my kitchen scale and it ended up being about 1/4 cup plus 2 Tablespoons.  I poured my caramel into an 8''x6'' dish and we ate one row out of it the first night, then when I woke up the next day, it was completely filled in again, like I didn't even eat any.  So, eventually it will spread (it takes quite awhile for this to happen).  If you individually wrap them and are planning on taking them somewhere, I would keep them in the fridge and bring to room temperature just before serving.  They will hold their shape for several hours, before they start to flatten.    

BEST EVER White Chocolate Popcorn

If I would have seen this recipe on a blog, I probably would have just passed by it, but lucky for you my Boss makes it for us every year for Christmas, so I know how amazing it is!! 

I was making this a few days ago when Jake comes into the kitchen and says:

"Ewe, why did you use buttered popcorn?"


I said "Don't knock it until you try it."


So . . . he takes a bite . . . takes another bite . . . gets out a bowl and fills it up . . . finishes the bowl and says . . .  


"What is this stuff?  Why is it so good and why can't I stop eating it?"

So, there you have it! This stuff is seriously AMAZING AND ADDICTING!!  Neither of us have been able to stop eating it for the past three days.  I know it sounds strange, but it works.  

STOP whatever you are doing . . . Get up . . . Get dressed . . . go to the store and get some buttered popcorn, white chocolate candy melts and some M&M's and MAKE THIS RIGHT NOW!!  

Look at the M&M's in this picture! They look like a Holly Berry!! 

BEST EVER White Chocolate Popcorn

adapted from: Diana J.

(Printable Recipe)

3 bags Extra Butter Microwave Popcorn

1 bag (14 oz.) Wilton White Candy Melts

    or 1 Lb. White Chocolate Almond Bark

1 bag Holiday M&M's, regular or mini

Pop popcorn in the microwave, DO NOT BURN IT.  Transfer to a really large bowl, making sure to get out all of the un-popped kernels so no one breaks their teeth.  Melt white candy melts according to package directions.  Pour over popped popcorn and add M&M's.  Stir until all of the popcorn is coated with chocolate.  Let set until chocolate has hardened.  When chocolate has hardened, the popcorn will be stuck together in one large ball.  So, use a spoon to break it into chunks.  Store in an air-tight container.  Serve.  

Jenn's Notes: You can find the Wilton White Candy Melts in the craft section at Walmart or at Craft Stores (Hobby Lobby or Michael's).  This popcorn is a great neighbor gift! Add to cute cellophane bags and tie with a ribbon!  If you burn the popcorn, don't think the white chocolate will hide the burnt taste, because it won't.  If you burn it, throw it out and use a different bag.  Today is day three and it still tastes as good as it did the first day.   

English Toffee

English Toffee has been popping up all over blog land the past few weeks.  I'm not sure if I have ever eaten homemade English Toffee.  It looked really good, so I was kind of thinking of trying it, but I wasn't sure.  Then, I read somewhere that it pretty much tastes like a Skor candy bar and that was all I had to hear and I was convinced to make these.

When I was younger, during the Summer, my friends and I would ride our bikes to the local swimming pool.  We pretty much would have lived there if we could.  This pool was the coolest pool around. It had regular diving boards, it had high-dive diving boards and it had a HUGE water slide.  Every day on the way out, without fail, I would buy a stick of peppered beef jerky and a Skor candy bar from the front desk!!  I loved to eat all of the chocolate off the candy bar and then suck on the toffee part. I probably haven't actually eaten a Skor bar for the last 10 years. So, I was pretty excited to try out this recipe. 

I was really surprised with how EASY this toffee was to make.  I have heard horror stories of English Toffee, but I guess I got lucky, because mine turned out really good!  It really does remind me of a Skor bar and it is hard to stop eating it once you start!  

English Toffee

adapted from: here and here
(Printable Recipe)

1 c. butter

1 c. sugar

3 Tbl. water

1/8 tsp. salt (omit if you use salted butter)

1 1/2 Tbl. light corn syrup

1 tsp. vanilla extract   

3/4 c. chocolate chips

chopped nuts, opt.

Melt butter in a heavy-bottom sauce pan, over medium-low heat.  Add the sugar, water and salt; stir well to incorporate. Bring to a boil and add the corn syrup.  While stirring, use a wet pastry brush to wash down the sides of the pan to dissolve any undissolved sugar crystals.  Continue boiling and stirring until mixture reaches 280-285 degrees (this is at high altitude, so if you are not at high altitude, then you will probably need to cook it longer - 290-295 degrees).  Remove from heat and add the vanilla extract.  Stir to combine and pour into a well-buttered cookie sheet or an 8x8 casserole dish.  Do not scrape the sides of the pan.  Use a rubber scraper and spread out to desired thickness.  You can either drop the chocolate chips onto the hot toffee and spread out when melted or you can melt the chocolate in the microwave and spread over the toffee.  Sprinkle with chopped nuts, if adding.  Allow to set up completely, then break into chunks.  Store in an air-tight container.        

**Simple test to know if candy has reached the correct temperature: dip a spoon into the candy.  Run cold tap water over the top of it.  If the candy turns hard and brittle, then it is done** 

Jenn's Notes:  No notes today, I just did what the recipe said and it turned out perfect! 

Orange and Rum Flavored Microwave Fudge - No Fail

This recipe is from my friend Nicole.  She first introduced me to this fudge a few years ago when she was making a ton of it for a wedding.  She was making all kinds of different versions and brought a few for me to try.  I thought it was a genius idea adding different extracts to change things up rather than just adding vanilla all of the time.  So far, the orange flavored one is MY FAVORITE.  Do you like those chocolate oranges you can buy around Christmas time?  If yes, then you will LOVE this fudge.  The rum flavored one is delicious too! It tastes like those yummy butter rum candies.  Next time, I am going to try a mint batch and an almond batch.

I know you can't tell by my pictures, but this fudge is extremely smooth and creamy and melts in your mouth.  It will be a great addition to your Christmas treat plates and it only takes a few minutes to whip up.  A lot of times, when I am craving something chocolatey, I make this fudge.  

Easy Microwave Fudge (No Fail)

adapted from: Nicole W.

(Printable Recipe)

• 2 1/4 c. chocolate chips 
• 1 square (1 oz.) unsweetened chocolate 
• 1 can (14 oz.) sweetened condensed milk
• 2 Tbl. butter
• 1 tsp. vanilla extract
• any other flavorings (orange, rum, peppermint, coconut, almond, raspberry, etc.)
• chopped nuts, opt.
• marshmallows, opt.

In a large microwave-safe dish add chocolate chips, unsweetened chocolate, sweetened condensed milk and butter.  Microwave for about 3-5 minutes, stirring every 30 seconds, until melted.  Stir with a wooden spoon until combined.  Add vanilla and any other flavorings.  Stir until very smooth and creamy.  Add chopped nuts and/or marshmallows, if adding.  Spread into a greased 8x8 casserole dish.  Let set, then cut into squares.  

Jenn's Notes: I use milk chocolate chips and I use semi-sweet chocolate chips instead of unsweetened chocolate.  I usually start with 1 tsp. of the extra flavoring, then I taste and add more as needed.  Sometimes I make the full batch, add the vanilla and then divide it between two bowls and add one flavoring to one and another flavoring to the other.  Next time, I want to try adding marshmallows, because Nicole said it is amazing with them.       

Homemade Snickers Bars

I was going to post a main dish for you today, but these are so stinkin good, I decided to share them with you instead.  I found this recipe the other day, along with a recipe for homemade Twix and homemade Butterfinger's, but the Snickers recipe was the first one I wanted to try (the rest will come shortly), since they are my favorite candy bar!  

Honestly, when I found this recipe, I was already convinced that they would not taste like a real Snickers, because of the butterscotch chips and the peanut butter and I had already planned on calling these "Almost Snickers" or "Snickers Type Candy Bars", but last night after they were set up, I cut a little piece, took a bite and said "OMG - these really do taste like a Snickers."  Yes, I was a little surprised.  I always knew they would be delicious, but I had no idea they would really taste so close to the real deal.  

These are DELICIOUS!  Creamy chocolate, with chewy nougat, chewy caramel and a slight saltiness with a crunch from the peanuts.  

Homemade Snickers Bars

adapted from: Mrs. Bettier Rocker
(Printable Recipe)

1st layer:

1 c. milk chocolate chips

1/4 c. butterscotch chips

1/4 c. creamy peanut butter

Melt together all ingredients in the microwave, stirring every 30 seconds until melted.  Spread into a lightly greased 9x13 inch glass pan.  Put in fridge to cool.

Filling:

1/4 c. butter

1 c. sugar

1/4 c. evaporated milk

1 1/2 c. marshmallow cream

1/4 c. creamy peanut butter

1 tsp. vanilla

1 1/2 c. salted peanuts, chopped

Melt butter in saucepan over medium heat, add sugar and milk, stirring constantly to dissolve the sugar.  Bring to a boil and stir for 5 minutes (I only did 3 min.).  Mixture will start to follow your spoon. Remove from stove and stir in marshmallow cream, peanut butter and vanilla.  Mix until smooth.  Spread over first layer and sprinkle peanuts over top.

Caramel Layer:

1 (14 oz.) bag Kraft caramels

1/4 c. whipping cream (I used evaporated milk)

Unwrap and melt the caramels with the cream in the microwave, stirring every 30 seconds until melted. Carefully spread over filling layer.  

Top Layer:

1 c. milk chocolate chips

1/4 c. butterscotch chips

1/4 c. peanut butter

Melt together in microwave, stirring every 30 seconds until melted.  Spread evenly over caramel layer.  Store in the refrigerator until cooled and hardened.  Cut into small bars. Keep refrigerated.    

Jenn's Notes: This is very easy to make, it just takes a little time to prepare each layer.  I cut this in half and layered it in an 8x6 inch glass dish.  I had to make the nougat/filling recipe twice, because the first time I cooked it the entire 5 minutes like the recipe suggested, but it ended up being too hard and crumbly.  I tried again, but this time only cooked about 3 minutes and it was perfect.  When it slightly thickens and starts to move around with your spoon while you stir it, I would quit cooking.  Remember, it will be thicker when you add the mallow cream and peanut butter.  I also used evaporated milk instead of the whipping cream in the caramel, because I didn't want to spend money on a carton of cream to only use a small amount and I already had a can of evaporated milk open for the filling.  I added slightly less than the recipe called for, so it would still be as thick.  I like these right out of the fridge.  I think they taste most like a Snickers when they are cold and chewy!  When they get to room temperature, the chocolate gets pretty soft and melts all over your fingers (I don't know if that is a bad thing)?  You will LOVE them!