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Archive for the ‘Candy’ Category

Fudge

Serving size unknown

  • 3 cups chocolate chips
  • 1 can sweetened condensed milk
  • 1 tsp vanilla
  • pinch of salt
  1. Combine all ingredients in a microwave safe bowl, loosely cover, microwave for 2 minutes. 
  2. Pour into container, refrigerate. 
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Makes 4 1/2 dozen

  • 1 1/2 cups packed brown sugar
  • 1 cup margarine, softened
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp vanilla
  • 1/2 tsp salt
  • 1 egg
  • 1 1/2 cups M&M’s
  • 2 1/2 cups quick-cooking oats
  • 3/4 cup chopped nuts
  • 1/2 cup raisins
  • 1/4 cup flaked coconut
  1. Heat oven to 350°F.  Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. 
  2. Stir in remaining ingredients.  Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. 
  3. Bake 8-10 minutes or until brown. 

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Makes 9 servings

  • 1 pkg (19.8 oz) brownie mix
  • 1 box (16 oz) confectioners’ sugar, sifted
  • 5-6 tbsp milk
  • 1/2 tsp almond extract
  • red food coloring (optional)
  • 9 chocolate hearts (from an 11 oz pkg)
  1. Preheat oven to 350°F.  Line a 13×9″ baking pan with aluminum foil, allowing foil to extend over ends.  Prepare brownies according to package directions.  Spread in prepared pan.  Bake brownies until set, 25-30 minutes.  Cool brownies in pan on wire rack. 
  2. Remove brownies from pan by lifting foil at ends.  Cut 9 hearts from brownies using 2 1/2″ heart-shaped cookie cutter.  Place a wire rack over waxed paper.  Place brownie hearts on wire rack. 
  3. For glaze, combine confectioners’ sugar, milk and almond extract in a medium bowl.  Stir until smooth.  If desired, divide glaze in half; tin half of the glaze pink with 1-2 drops red food coloring. 
  4. Spoon glaze over brownie hearts, allowing glaze to run down sides.  (Do no spread, or crumbs will get into glaze).  Place chocolate heart on each brownie heart.  Let stand until glaze is dry, about 30 minutes. 

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