2 lbs powdered sugar
1 1⁄2 cups cocoa
1 (5 ounce) can evaporated milk (about 2/3 cup)
1 1/2 sticks butter
1 (7 ounce) jar marshmallow creme
1 cup chopped walnuts (optional) or 1 cup other nuts (optional)
1⁄2 cup shortening
2 teaspoons vanilla
Set 2 cups of powdered sugar aside. You can also set aside up to 1 tablespoons to use for dusting the finished fudge, if you like.
Combine remaining powdered sugar, butter, and evaporated milk. Bring to boil over medium heat, stirring constantly.
Continue to stir at boiling for approximately four minutes (until about 230-235 degrees on a candy thermometer).
Add remaining sugar, shortening, and cocao. Stir for another 4 minutes or so, until well blended. Remove from heat.
Add marshmallow creme, nuts, and vanilla, stir until all ingredients are well blended.
Pour into foil-lined 8″x8″ pan. Dust with powdered sugar if you like. Cool at room temperature for four hours. Cut into squares.
1 ½ Tbs packed light brown sugar
Rounded ¼ tsp cayenne
Rounded ¼ tsp freshly ground black pepper
1 lb thick-cut bacon (about 12 slices)
Position an oven rack in the middle position, and preheat the oven to 350 degrees Fahrenheit.
In a small bowl, stir together the brown sugar, cayenne, and black pepper.
Arrange the bacon slices in 1 layer—not overlapping—on a rimmed baking sheet lined with aluminum foil.
Bake the bacon for 20 minutes. Turn the slices over, and sprinkle them evenly with the spiced sugar. Continue baking until the bacon is crisp and deep golden, about 20-35 minutes more, checking every 5 minutes. Transfer to paper towels to drain before serving.
3 cups semisweet chocolate chips
1 (14-ounce) can sweetened condensed milk
2 tablespoons butter
1 cup chopped pecans
30 soft caramel candies, unwrapped
3 tablespoons heavy cream
Line an 8×8 baking pan with aluminum foil, making sure to leave some overhang for easy removal. Lightly grease the sides of the foil in the pan (to prevent the caramel from sticking to the foil) and set aside.
Add the chocolate chips, sweetened condensed milk, and butter to a large saucepan. Heat over medium heat, stirring well until the mixture is completely smooth. Add in the chopped pecans and stir until fully combined. Set aside.
Add the caramel candies and heavy cream to a microwave safe bowl. Microwave in 20-30 second increments, stirring well after each increment, until the mixture is melted and smooth.
Add half of the fudge to the prepared baking pan and smooth it out. Add all of the caramel on top and evenly distribute it on top of the fudge. Add the remaining half of the fudge and spread it out evenly over the caramel.
Transfer fudge to the refrigerator for 3-4 hours (or overnight) or until the fudge is solid enough to cut into squares. Cut into small pieces and enjoy!
1-1/2 teaspoons plus 1/2 cup butter, softened, divided
1-1/2 cups sugar
1 can (5 ounces) evaporated milk
2 cups (12 ounces) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 teaspoons orange extract
1 teaspoon vanilla extract
Line a 9-in. square pan with foil; grease the foil with 1-1/2 teaspoons butter and set aside. In a heavy saucepan, combine the sugar, milk and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes; stirring constantly.
Reduce heat to low; stir in chocolate chips and marshmallow creme until melted and blended. Remove from the heat; stir in extracts. Pour into prepared pan. Refrigerate overnight or until firm.
Using foil, lift fudge out of pan; carefully peel off foil. Cut fudge into 1-in. squares. Store in the refrigerator. Yield: 2-1/4 pounds.