White Chocolate Cranberry Fudge

White Chocolate Cranberry Fudge

Ingredients

• 2 cups sugar
• ¾ c sour cream (not light)
• ½ cup unsalted butter
• ½ tsp salt
• 1 cup white chocolate chips
• 1 (7 oz) jar marshmallow cream
• 1 tsp vanilla extract
• 1 (5 oz) bag dried cranberries (Craisins)

Instructions

1.     Line a 9x13 baking dish with foil and lightly spray with cooking spray.

2.     Combine sugar, sour cream, butter and salt in a heavy 2 qt saucepan.

3.     Bring mixture to boil over medium heat, stirring frequently.

4.     Continue cooking, stirring occasionally, to soft ball stage (238 degrees).

5.     Remove from heat and stir in chocolate chips until fully melted. This will take a few minutes :)

6.     Stir in the marshmallow cream and vanilla extract until smooth and blended. Stir in dried cranberries until evenly distributed.

7.     Pour into the baking dish, cool to room temperature.

8.     Chill in refrigerator for several hours before cutting into squares,

9.     Store in an airtight container.

http://www.momontimeout.com/2013/11/white-chocolate-cranberry-fudge/

Butterfinger Fudge

Butterfinger Fudge

Ingredients:

3 c. Candy Corn
1 c. Smooth Peanut Butter
1, 14 oz. Can Sweetened Condensed Milk
2 c. White Chocolate chips
Dark Chocolate for Dipping (like Wilton Dark Chocolate Discs or Ghirardelli Double Chocolate Candy Coating)

Directions:

Line a 9×9 pan with foil and spray with cooking spray.
In a medium saucepan over low heat, combine the candy corn and peanut butter. Stir occasionally. The peanut butter will start to melt and the candy corn will break down. When it gets to the point it looks like cookie dough texture, add in the sweetened condensed milk. Stir vigorously until everything is blended and the candy corn has melted into the mixture completely. It will get thick! Add the white chocolate chips and stir until the are fully melted and blended in with the mixture. Pour into the 9×9 pan and let cool completely. Cut into 1″ squares and drizzle or dip in dark chocolate.

Nutter Butter Truffles

Nutter Butter Truffles

Ingredients:
makes about 32 truffles, depending on size
1 package nutter butters cookies
1 package (8 oz) cream cheese, softened
milk chocolate discs for melting (2-3 cups)
peanut butter for drizzling

Directions:
Crush nutter butters in food processor. Cut up softened cream cheese into chunks and add to food processor.  Pulse until combined into a dough.  Roll into small balls (about 1 inch).  Freeze for 10 minutes on a cookie sheet.  Melt chocolate discs in the microwave on low (50%) power setting, to avoid scorching or burning it.  If your microwave does not have this option, heat the chocolate in shorter intervals and stir between each bout of heat.  Stir until smooth and all chocolate is melted.  Using a toothpick or spoon, dip the nutter butter balls into the chocolate, letting the excess chocolate drip off.   Melt more chocolate, as needed.  Set the truffles on waxed paper to cool.
Microwave some peanut butter (you don’t need too much). Use a spoon or fork to drizzle the peanut butter on top of the truffles. Store in the refrigerator 1 hour or until firm. Keep refrigerated.

Note:  another way to easily coat balls with the melted chocolate, add balls in batches to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl.