1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
1(14-ounce) package flaked coconut
1 (6-ounce) package strawberry flavored gelatin
1 cup ground blanched almonds
1 teaspoon almond extract
Red food coloring
2 cups confectioners’ sugar
1/2 cup heavy whipping cream
Green food coloring
In a large bowl, combine EAGLE BRAND®, coconut, 1/3 cup gelatin, almonds, almond extract and enough red food coloring to tint mixture a strawberry red shade. Transfer mixture to food processor and pulse several times to form paste. Chill until firm to handle. Shape spoonfuls of coconut mixture (about 3/4 tablespoon) into strawberry shapes.
Sprinkle remaining gelatin on flat dish; roll each strawberry into gelatin to coat. Place on waxed paper-lined baking sheet; refrigerate.
To make frosting “hulls”, combine confectioners’ sugar, whipping cream, and green food coloring until well blended. Fill pastry bag fitted with open star tip with frosting; pipe small amount on top of each strawberry to form hull. Store tightly covered in refrigerator.
6 cups Cinnamon Chex Cereal
2 cups white chocolate chips
2 1/2 cups powdered sugar
2 teaspoons pumpkin spice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Pour 6 cups of Cinnamon Chex Cereal into a bowl and set aside.
Melt white chocolate chips in a a microwave safe bowl, stirring every 30 seconds until smooth.
In a separate bowl, combine powdered sugar, pumpkin spice, cinnamon, and nutmeg until fully incorporated.
Pour the melted white chocolate over the Cinnamon Chex, and fold until evenly spread.
Pour and fold the powdered sugar mixture over the wet white chocolate chex mix.
Garnish with extra pumpkin seasoning or cinnamon.
1/2 cup granulated sugar
1/2 cup brown sugar, light or dark, (I use light)
1 stick real butter
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 cups powdered sugar
1 cup coarsely chopped toasted pecans
Line a 8 x 8 or 9 x 9 dish with aluminum foil and lightly butter the bottom of the foil.
Mix together the sugars, butter, whipping cream and salt in a heavy pan. Bring to a boil over medium heat, stirring slowly but constantly.
Once mixture boils, cook for exactly 5 minutes, while stirring constantly. Remove from heat.
Add the vanilla and blend in. Add the powdered sugar and beat with a spoon until the fudge is creamy and there are no sugar lumps remaining.
Fold in the pecans. Spread the candy in the prepared dish and let cool completely.
Cut into small squares and store in an airtight container.
1 1/2 cups sugar
2/3 cups whole milk or cream
1/2 stick of butter
2-3 drops yellow food coloring (if desired)
10 oz. white chocolate chips
1 tbsp. lemon extract
1 tsp. lemon zest (optional)
Grease a small plate or pan with butter or cooking spray, and set aside.
Mix together sugar, milk, butter, and food coloring in medium-sized pan. Bring mixture to a boil over medium-high heat.
Boil for 5 minutes without stirring. Actually I boiled it for 6 minutes the first time and it set up right away but it was a little riskier. If you want to be safe just do 5 minutes and then expect it to take longer to completely set.
Remove from heat and stir until smooth. Stir in white chocolate chips until melted. Stir in lemon flavoring (you might have to do this to taste, because if your fudge is still hot some of the flavoring will burn off). Stir in lemon zest if desired.
Spread in prepared dish.
Let cool, then cut into pieces.