Chocolate Shell Ice Cream Topping
- 7 oz chocolate
- 2 tablespoons virgin coconut oil
- Chop the chocolate
- Melt chocolate over a double boiler.
- Remove from heat.
- Stir in the coconut oil until dissolved. Stir for about a minute.
- Drizzle over ice cream and wait for a few seconds and it will be hardened.
Can store at room temperature and then gently reheat to use again when you realize you didn’t get enough of it the first time.
I got this delicious recipe from Sara.
Peppermint Christmas Bark
10 mini candy canes, crushed (about 1/2 cup)
12 Oreos, chopped (about 1 cup)
1 cup milk chocolate chips (or semi-sweet)
1 1/2 cups white chocolate chips
- Line a cookie sheet with wax paper.
- Add milk chocolate chips to a microwave safe bowl and heat in 30 second increments, stirring after each, until melted and smooth. Pour onto prepared cookie sheet and spread flat. Sprinkle with chopped Oreos. Chill for 10 minutes.
- Add white chocolate chips to a microwave safe bowl and heat on 50% power in 30 second increments, stirring after each, until melted and smooth. (Use 50% power for white chocolate because it’s so temperamental!) Pour over Oreos and spread to the edges of the milk chocolate. Sprinkle with chopped candy canes.
- Put in the fridge and chill it before serving.
Emilie made this for us a few days ago and it was delicious!
- ¾ cup butter
- ⅔ cup evaporated milk
- 12 oz white chocolate chips, chopped
- 7 oz jar marshmallow creme
- 2½ tsp maple extract.
- 2 cups chopped walnuts
- Preheat oven to 350 degrees.
- Spread walnuts in a single layer on a baking sheet.
- Bake for five minutes then stir. Bake an additional 5 minutes. Let cool
- Spray a 9×13 baking dish with cooking spray. Line with parchment paper.
- Combine butter, sugar, and evaporated milk in a heavy bottomed saucepan.
- Bring to a boil over medium heat, stirring frequently.
- Once at a full boil, continue boiling for 5 minutes, stirring continuously.
- Remove from heat and stir in white chocolate chips.
- Stir in marshmallow creme and maple extract.
- Stir in toasted walnuts.
- Pour into prepared dish.
- Let cool completely.
- Cut into squares and serve. Top with additional toasted walnuts if desired.
Nestle’s Marshmallow Cream Fudge
COMBINE and bring to full boil, stirring constantly:
- 1 jar marshmallow cream
- 1 small can evaporated milk
- ¼ c. butter
- 1 ½ c. sugar
- ¼ tsp. salt
BOIL 5 min. over moderate heat, stirring constantly.
REMOVE from heat. STIR IN until melted: one 12-oz. pkg. (2 cups) Nestle’s Semi-Sweet Chocolate Morsels; 1 tsp. vanilla; ½ c. nuts, chopped (optional). POUR in greased 8″x8″x2″ pan. CHILL until firm.
Yield: Approximately 2 ¼ lbs.
My friend April gave me this recipe. This did not quite cover my smaller cookie sheet — may have to double the butter, sugar, water mixture.
- 2 sticks butter
- 1 cup sugar
- 1/4 cup water
- 10 oz nuts
- 12 oz milk choc chips
Melt butter, sugar and water together over med high heat, stirring constantly until mixture starts to turn dark – paper bag brown – and smokes. Pour immediately over nuts laid out on well greased cookie sheet. Cover with choc chips and spread when melted. Let set a few hours and break apart.
Soda Cracker Candy
1 tube of saltines (approximately 40 soda crackers)
1 cup (2 sticks) butter (either salted or unsalted; do not use margarine)
1 cup + 2 Tbsp. firmly packed light brown sugar
1 bag chocolate chips
1/2 to 3/4 cup toasted chopped pecans (or toasted chopped almonds)
Preheat oven to 350 degrees Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary. In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling – then boil for 3 minutes (set timer). Pour over crackers, spread evenly working quickly. Put sheet into oven – bake for 5 minutes. Remove – pour chocolate chips over top – place a sheet of foil over and let melt for ~3 minutes. Spread melted chocolate over the top evenly. Add nuts to top – replace foil and refrigerate until set.
I’ve never tasted better fudge than this recipe. Grandma makes it every Christmas to give to neighbors and friends and family.
- 2 large Hershey Bars with Almonds
- 1 12 ounce package of semi-sweet chocolate chips (Grandma uses milk chocolate)
- 1 7 ounce jar of marshmallow creme
- 2 cups of broken walnuts (or pecan if you don’t like walnuts)
- 2 teaspoons of vanilla pre-measured and sitting in a small bowl ready to pour later
- 1 stick and a quarter of a second stick of butter (When 4 sticks equal a 1-lb package)
Get a large bowl. Break up 2 large Hershey bars with almonds and pour into the bowl. Add one 12 ounce package of semisweet chocolate chips and one 7 ounce jar of marshmallow creme and 2 cups of broken walnuts. If you don’t like walnuts, use pecans.
Have 2 pre-measured teaspoons of vanilla waiting on the side in a small bowl to add to fudge later.
In a large heavy pan bring to a boil for 5 minutes:
1 and 1/4 cubes of butter (not margarine); four and a half cups of sugar and 1 can of evaporated milk. Stir it with a wooden spoon until it starts to boil. Quit stirring and let it boil for EXACTLY five minutes–NO MORE, NO LESS than five minutes. It is extremely important that you time it exactly. After it reaches the 5 minute point, pour it immediately over all the ingredients in the bowl and stir it with a wooden spoon. Melt everything before it starts to set up. When just about there to the setting up stage, pour in your two teaspoons of vanilla and pour the entire thing into a 9×12 pan. Allow to set up overnight so flavors blend. Don’t stir after you pour it into the pan or you will ruin it by making it grainy.
I got this recipe from my friend Rose in Texas.
- 1 16-oz bag Nestle Tollhouse Chips
- 1 large bottle Kraft Marshmallow Creme
- 1 teaspoon vanilla
- Nuts, optional
- Boil the following to a soft ball stage:
- 4 cups sugar
- 2 sticks butter
- 1 12-oz can evaporated milk
Pour hot mixture over the cold mixture. Pour the entire thing over a tin foil covered cookie sheet. Let set.
The secret of getting ahead is getting started. — Mark Twain
Tip: When boiling sugar for candy, you don’t need to stir it constantly. If you stir constantly, it cools the sugar down and doesn’t allow it to get hot and cook. Use a wooden spoon as metal spoons change the temperature. Also, do NOT scrape the sides of the pot above the boiling line because that is where the sugar crystallizes and if you scrape that back into the pot your candy will become gritty.
This makes 2 lbs of candy
- 2 cups of butter
- 2 cups of white sugar
- ¼ teaspoon salt
- 2 cups semisweet chocolate chips (I prefer milk chocolate myself)
- 1 cup finely chopped almonds
Directions: Before making the toffee, cover a large baking sheet with aluminum foil or parchment paper.
In a large heavy bottomed saucepan, combine the butter, sugar and salt. Cook over medium heat, stirring until the butter is melted. Allow to come to a boil, and cook until the mixture becomes a dark amber color, and the temperature has reached 285 degrees F (137 degrees C). Remember, stir occasionally, not constantly.
As soon as the toffee reaches the proper temperature, pour it out onto the prepared baking sheet. Sprinkle the chocolate over the top, and let it set for a minute or two to soften. Spread the chocolate into a thin even layer once it is melted. Sprinkle the nuts over the chocolate, and press in slightly. Putting a plastic bag over your hand will minimize the mess. Place the toffee in the refrigerator to chill until set. Break into pieces, and store in an airtight container.
- 2 pounds salted dry-roasted peanuts
- 4 ounces German’s sweet chocolate (about 4 squares)
- One 12-ounce package semisweet chocolate chips (about 2 cups)
- 2 1/2 pounds white almond bark
Directions: Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.