4 C sugar
1 can 14 oz. evaporated milk
1 C butter
1 bag white chocolate chips
1 7 oz. jar marshmallow cream
1 tsp. vanilla
1 bag Andes Peppermint Crunch Baking Chips
Melt butter in a large pan and add the milk and sugar. Cook over medium heat until it reaches 236 degrees, stirring constantly.
Cook over medium heat, stirring constantly, until it reaches 236 degrees. Be sure and use a candy thermometer so your consistency turns out right. You don’t want rock hard fudge or soft runny fudge either!
Remove from heat and add chocolate chips, marshmallow cream and vanilla.
Stir until melted and blended.
Gently fold in about 1/2 the bag of peppermint crunch then pour into a buttered 9 x 13 pan. Sprinkle the remaining crunch on top.
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.
2/3 cup butter or margarine, softened
2/3 cup brown sugar
2 large eggs
1 1/2 cups old-fashioned oats
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 6-ounce package Ocean Spray® Craisins® Original Dried Cranberries
2/3 cup white or semi-sweet chocolate chunks or chips
Preheat oven to 375ºF.
Using an electric mixer, beat butter or margarine and sugar together in a medium mixing bowl until light and fluffy. Add eggs, mixing well. Combine oats, flour, baking soda and salt in a separate mixing bowl. Add to butter mixture in several additions, mixing well after each addition. Stir in dried cranberries and chocolate chunks.
Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 10-12 minutes or until golden brown. Cool on wire rack.
Makes approximately 2 1/2 dozen cookies.
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.