Caramel Peanut Fudge

Ingredients

• BOTTOM LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter
•  
• FILLING
• 1/4 cup butter
• 1 cup white sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow creme
• 1/4 cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups chopped salted peanuts
•  
• CARAMEL
• 1 (14 ounce) package individually wrapped caramels, unwrapped
• 1/4 cup heavy cream
•  
• TOP LAYER
• 1 cup milk chocolate chips
• 1/4 cup butterscotch chips
• 1/4 cup creamy peanut butter

Directions

1. Lightly grease a 9x13 inch dish.
2. For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set.
3. For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set.
4. For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set.
5. For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares.

Raspberry Truffle Fudge

Ingredients

• 3 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 teaspoons vanilla extract
• salt to taste
•  
• 1/4 cup heavy cream
• 1/4 cup raspberry flavored liqueur
• 2 cups semi-sweet chocolate chips

Directions

1. Spray a 9x9 inch pan with non-stick cooking spray, and line with wax paper.
2. In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.
3. In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

Million Dollar Fudge

Ingredients

• 4 1/2 cups white sugar
• 1 pinch salt
• 2 tablespoons butter
• 1 (12 fluid ounce) can evaporated milk
• 2 cups chopped nuts
• 1 (12 ounce) package semisweet chocolate chips
• 12 (1 ounce) squares German sweet chocolate
• 2 cups marshmallow creme

Directions

1. Butter two 9x9 inch baking pans and set aside.
2. Place chocolate chips, German chocolate, marshmallow creme, and nuts into a large mixing bowl. Set aside.
3. In a 4 quart saucepan, combine sugar, salt, butter, and evaporated milk. Stir over low heat until the sugar dissolves. Bring to a boil, and cook for 6 minutes.
4. Pour boiling syrup over ingredients in bowl, beat until all chocolate is melted. Pour into prepared pans. Let stand a few hours before cutting.

Boardwalk Quality Maple Walnut Fudge

Ingredients

• 3 cups white chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup butter
• 1 teaspoon maple flavored extract
• 1 1/2 cups broken walnuts

Directions

1. Grease an 8x8-inch glass baking dish, and line with an 8x12-inch sheet of parchment paper. The ends will hang over the side of the dish.
2. Melt the white chocolate, sweetened condensed milk, and butter in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the maple flavored extract until just combined, then add the walnuts. Pour chocolate mixture into the prepared baking dish; refrigerate until set, about 1 hour. Remove fudge by lifting the parchment paper, then cut into squares.

Footnotes

• Cook's Note
• As all microwaves differ, the cooking time may vary. You just want to melt it on a medium power.

Brown Sugar Candy

Ingredients

• 1 pound brown sugar
• 3/4 cup evaporated milk
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts (optional)
• 
  

Directions

1. Butter a 8 or 9 inch square baking dish.
2. In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
3. Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

Peanut Butter Marshmallow Squares

Ingredients

• 1/2 cup butter
• 1 (11 ounce) package butterscotch chips
• 1 cup peanut butter
• 1 cup flaked coconut
• 1 cup chopped walnuts
• 3 1/2 cups miniature marshmallows

Directions

1. In the lower pot of a double boiler, add water halfway to top and bring to a boil. Reduce heat to a simmer. In the top of a double boiler, heat butter, butterscotch chips, and peanut butter until melted. Remove from heat.
2. Stir in coconut, walnuts, and marshmallows.
3. Pour mixture in buttered pan. Refrigerate and cut into squares. Store in the refrigerator.

Angel Food Flag Cake

 

1

package Betty Crocker® white angel food cake mix

1 1/4

cups water

3

cups fresh or frozen unsweetened (thawed and drained) raspberries

3

tablespoons sugar

3

tablespoons seedless red raspberry jam, melted

1

container (8 ounces) frozen whipped topping, thawed (3 cups)

2

cups fresh or frozen (thawed and drained) blueberries

Instruction

• 1Move oven rack to middle position. Heat oven to 350°F.
• 2Beat cake mix and 1 1/4 cups cold water in extra-large glass or metal bowl with electric mixer on low speed 30 seconds; beat on medium speed 1 minute. Pour into 2 ungreased loaf pans, 9x5x3 inches, or 3 ungreased loaf pans, 8 1/2x4 1/2x2 1/2 inches.
• 3Bake 9-inch pans 35 to 45 minutes, 8 1/2-inch pans 28 to 38 minutes, or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn each pan on its side on heatproof surface and let rest until completely cool. Run knife around edges; remove from pans.
• 4Line each same loaf pan with plastic wrap, allowing wrap to extend over edges. Place raspberries, sugar and jam in food processor; cover and process, using 3 quick on-and-off motions, until coarsely chopped. Cut each loaf cake horizontally into 4 slices, using serrated or electric knife. Place 1 slice in bottom of each pan; spread 3 tablespoons of the raspberry mixture over each. Top with another slice cake. Repeat with remaining raspberry mixture and cake slices. Cover with plastic wrap and refrigerate at least 2 hours until chilled.
• 5To remove loaves easily from pans, place serving plate upside down on top of pan; turn pan upside down onto plate. Remove pan and plastic wrap. Cut each loaf crosswise into 8 slices, using serrated or electric knife. Serve with whipped topping and blueberries.

Rainbow Angel Birthday Cake

 

1

box Betty Crocker® white angel food cake mix

1 1/4

cups cold water

1

teaspoon grated lemon or orange peel

Red, yellow and green liquid food colors

1

cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)

12

to 15 square candy fruit chews

Instruction's

• 1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• 2Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• 3Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• 4Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• 5Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

Low-Fat Chocolate Angel Cake with Raspberry-Orange Sauce

 

Cake

2

tablespoons unsweetened baking cocoa

1

box Betty Crocker® white angel food cake mix

1 1/4

cups cold water

Sauce and Topping

1

package (10 oz) frozen raspberries in light syrup, thawed

1/4

cup sugar

2

tablespoons cornstarch

2

tablespoons orange juice

3

cups frozen (thawed) reduced-fat whipped topping

• 1Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, stir cocoa into dry cake mix; add water. Beat with electric mixer on low speed 30 seconds. Beat on medium speed 1 minute. Pour into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.)
• 2Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle, or rest edges on 2 to 4 cans of equal height until cake is completely cooled, about 2 hours. Run knife around edge of cake; remove from pan.
• 3Drain raspberries, reserving liquid. Add enough water to raspberry liquid to measure 2/3 cup. In 1-quart saucepan, mix sugar and cornstarch; stir in liquid mixture. Heat over medium heat, stirring constantly, until mixture thickens and boils; boil and stir 1 minute. Stir in orange juice and raspberries. Cool completely.
• 4Split cake horizontally to make 3 layers. (To split, mark side of cake with toothpicks and cut with long, serrated knife.) Spread 1 cup whipped topping and scant 1/2 cup sauce between each layer (sauce may not completely cover each layer). Spread remaining sauce over top of cake. Drop remaining whipped cream in dollops on top of sauce. Garnish with mint leaves, if desired. Store in refrigerator.