Quick and Easy Homemade Holiday Candies

Ingredients
3 bags Hershey’s Special Dark chips
4 cans Eagle Brand sweetened condensed milk
1 bag Diamond crushed walnuts
1 jar Kraft Jet-Puffed Marshmallow Creme
1 cup C&H granulated sugar
1/2 cup white Karo syrup
1 tsp pure vanilla extract
1 box Honey Maid graham crackers

CARAMEL RECIPE
Put 1 cup sugar, 1 can sweetened condensed milk, 1/2 cup Karo syrup, and 1 tsp vanilla extract into a saucepan and cook over medium-low heat, stirring constantly until mixture forms a stiff ball when a small amount is dropped into cold water. Cover and keep warm.

DARK FUDGE RECIPE
Put 3 bags of chocolate chips and 3 cans of sweetened condensed milk into a large microwave-safe bowl. Stir. Microwave on High until chocolate chips are melted. Stir. Set aside.

Regular S’mores
Split graham crackers into halves or fourths. Smear fudge mixture on one side of each section. Smear marshmallow creme on top of fudge. Stick both halves together.

Deluxe Caramel S’mores
Split graham crackers into halves or fourths. Smear caramel on one side of each section. Smear fudge mixture on top of caramel. Smear marshmallow creme on top of fudge. Stick both halves together.

Caramel Creme Cups
Put muffin cups into a muffin tin. Spoon a tablespoon of molten fudge into each cup. Spoon a teaspoon of molten caramel on top of fudge. Spoon a teaspoon of marshmallow creme on top of the caramel. Drizzle molten fudge on top. Cool in refrigerator for one hour.

Marble Fudge
Cover a cookie sheet with wax paper. Pour molten fudge mixture on it. Spoon marshmallow creme into fudge on cookie sheet and swirl around. Cool in refrigerator for a half hour. Remove cookie sheet and cut fudge into squares. Refrigerate another half hour.

Regular Nutty Fudge
Mix crushed walnuts into molten fudge mixture to taste. Pour fudge/nut mixture onto wax-paper-covered cookie sheet. Cool in refrigerator for a half hour. Remove cookie sheet and cut fudge into squares. Refrigerate another half hour.

Deluxe Caramel Nutty Fudge
Mix crushed walnuts into molten fudge mixture to taste. Pour fudge/nut mixture onto wax-paper-covered cookie sheet. Drizzle strings of caramel by the teaspoonful on top. Refrigerate for a half hour. Remove cookie sheet and cut fudge into squares. Refrigerate another half hour.

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