Fudge and Candy

Peanut Butter Confetti Squares:
1c creamy PB, 1/2 c margarine, 2-300g packages of butterscotch chips, 1 package rainbow mini marshmallows
Over med. heat melt butter, butterscotch, and peanut butter. Stir constantly. Let cool for 15 minutes after it has become melted smooth. Mix in marshmallows. Press into an 8x8 dish. Refrig. Cut into squares to serve.


3 minute fudge:
2 bags 12oz. semisweet chips, 2 cans 14 oz. sweet condensed milk, 1 stick of room temp butter, 1 c walnuts.
Layer in a glass bowl, chips, then butter, then sweet cond. milk. Cover with wax paper. microwave on high 3 mins, stirring every minute until smooth. Stir in walnuts. Pour into 9x13 greased pan. Chill overnight.


Coconut Oil Fudge:
2 c virgin coconut oil softened, 3/4 c finely chopped nuts, 1c cocoa powder, 7 T maple syrup OR honey, 1/2 c dried small chopped fruit.
Cream coconut oil. Whip in nuts, cocoa, and syrup. Add in dried fruit. Spread into 8x8 pan and refrig overnight.


Cadbury Fudge:
1/2 light corn syrup, 1/4 c butter, 3 c powdered sugar, 12 oz. choc. chips.
Mix together corn syrup and butter. Mix in powdered sugar. Place 1/3 of mixture into separate bowl and dye it yellow. Press the white and yellow in the bottom of a pan. Cover with melted choc. chips. Refrig.


Cake Batter Truffles:
2/3 c butter, 1 c sugar, 1 T vanilla, 14 oz. sweet cond. milk, 2.5 c gf flour, 1/2 c sprinkles, melted chocolate.
Beat butter and sugar. Beat in vanilla. Beat in milk. Stir in sprinkles. Form into 1 inch balls and Refrig 1 hour. Dip in chocolate and refrig overnight.


Chocolate Bacon Crunch:
1 12 oz. pk Oscar Meyer center cut thick bacon, 2 squares baker's semi sweet chocolate, 2 T chopped pecans.
Pre heat oven to 400. Place bacon in a single layer on foil lined baking sheet. Bake 15-20 mins until crisp. Drain and place on wax paper. Melt chocolate. Brush one side of bacon with chocolate and sprinkle with nuts. Refrig.


Brown sugar Pecan fudge:
3 c brown sugar, 1 c Heavy Cream, 1 t salt.
Dissolve all 3 ingredients over med heat stirring constantly. Boil until 234 degrees on the candy thermo.
Add:
2 T butter and 1 t vanilla
Let cool until just warm and beat in the nuts. Spread in a pan a chill overnight.


Frosting Fudge:
1 can frosting 1 12 oz. bag white chocolate chips.
Line and spray a 9x9 pan. melt chocolate and stir in frosting. Spread into pan. Chill for 30 mins.


Eggless Cookie Dough Fudge:
1 c butter, 1 1/4 c light brown sugar, 2 T milk, 1 T vanilla, 2 1/4 c gf flour, 1 tsp salt, 1 t baking soda, 6 oz. semi sweet chips. AND 12 oz. semi sweet chips.
Combine butter, sugar, milk and vanilla in one bowl. Combine flour, salt, and soda. Mix into butter mixture until blended. Stir in 6 oz. of chips. Press into 12x8 dish. Place in freezer. Melt 12 oz. chips and spread over dough. Refrig overnight.