My mom used to make THE BEST peanut butter fudge, and I have yet to find a recipe that matches up to hers. Unfortunately she passed away in 96′, and with her, the recipe for that awesome fudge. It’s one of the few recipes of her’s that I never wrote down, and I regret it.
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Don’t you just love those creme filled chocolates you get in those beautifully wrapped boxes during the holidays? Vanilla, maple and pecan just to name a few. Then your going to be amazed at how easy it is to make them at home! My husband said they taste even better than the ones you buy at the store. He’s my best critic, and will let me know if a new recipe is a flop or not. (Thankfully that isn’t to often) But these are a winner. The simple filling is rich, with a delicious buttery undertone that will keep you coming back for more. Make sure you use a good quality chocolate, it really makes a difference in the taste of these beauties.
Creme Filled Chocolate Candy
Cream Centers
1/4 cup of sweetened condensed milk
1/4 stick softened butter
1/2 lb powdered sugar
1 tsp vanilla (or any extract you’d like, mint or maple are great choices)
1/4 cup of ground up pecans or walnuts (If you would like a nut flavored filling)
Place everything into a bowl and blend together with a wooden spoon until smooth.
Chocolate Coating
2 - 12 oz bags of good quality, semi-sweet chocolate chips
Melt the chocolate chips in the microwave in 30-second increments, until completely melted, stirring after each 30 second interval.
Line a mini-muffin tin with paper or foil liners.
Add about 1 tablespoon melted chocolate into the bottom of the paper cups.
Place 1 teaspoon of the cream filling in the center of the chocolate.
Cover everything up with more melted chocolate, then refrigerate over night, or at least several hours.
*If the melted chocolate firms up while your making the candies, just pop it back into the microwave for 30 seconds or so to re-melt it.
Makes about 2 dozen.
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Since I started making my own coffee creamer at home, I’ve been trying to come up with an inexpensive substitute for canned, sweetened condensed milk. After looking through numerous recipes for a homemade version of it, I experimented until I came up with one that uses evaporated milk, and less sugar then some of the other recipes I’ve seen out there. This makes the equivalent of a 14 oz. can.
Homemade Sweetened Condensed Milk
1-14 oz. can evaporated ,ilk
1 1/2 cup powdered sugar
3 teaspoons butter, melted
Add all of the ingredients into a heavy bottomed sauce pan, and bring to a boil over medium-high heat.
Reduce heat to medium-low, and simmer, stirring occasionally for 15 minutes.
Remove from heat and allow to cool. Store in the refrigerator and use within one week.
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This is my husbands favorite frosting recipe. Smooth, creamy and sweet, it’s the perfect cake or cupcake topper.
Cream Cheese Frosting
1/2 cup of butter (1 stick) at room temperature
1 - 8 oz package cream cheese, softened
4 cups of powdered sugar
1 teaspoon of vanilla
With an electric mixer, mix the butter and cream cheese together about 3 minutes on medium speed until very smooth. Scrape down the sides and bottom of the bowl to ensure even mixing.
Add the vanilla extract and mix. Slowly add the powdered sugar and mix until smooth and fluffy.
Use to frost your favorite cake or cupcakes.
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