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.