Category Archives: candy

Super Easy Chocolate Fudge

Source: Real Mom Kitchen, Laura

This fudge recipe is by far the best one I have ever found. It is smooth and creamy, and would be super easy to customize. I think next time I try it I’m going to add a little orange extract, or maybe peppermint. You could also stir in some nuts, or even coconut. The possibilities are endless. I brought it to a few holiday gatherings and everyone loved it, they couldn’t get enough! I’ll definitely be making a double batch next time!



1 (14 oz) can Sweetened Condensed Milk
1 1/2 cups Semi Sweet Chocolate Chips
1 cup Milk Chocolate Chips
1/4 cup Butter
1 tsp Vanilla

1. Line a 9 x 9 inch pan with aluminum foil and grease with butter. Set aside.
2. In a large sauce pan, add the condensed milk, chocolate chips, and butter. Cook over low heat, stirring often to avoid burning. Cook until mixture is melted and well combined.
3. Remove from heat and add vanilla; stir until combined.
4. Pour mixture into the prepared pan. Tap few times to remove air bubbles.
5. Place in the refrigerator to set for at least 2 hours.
6. When set, remove from pan using the foil and cut into pieces.
7. Store fudge in fridge for long storage. Just remove from fridge an hour or so before serving to soften.



Peanut Butter Cups

Source: Design*Sponge, Ashley English

Now I’ve been wanting to try making Peanut Butter Cups from scratch for a while. I’ve had this recipe saved on my computer for about 10 months, and I figured it would be the perfect thing to make my sister for her birthday.
Well after having made them I can say, with confidence, I will never buy Peanut Butter Cups again! These are so easy to make, only 5 ingredients and they take about 1 1/2 hours total. The original recipe yields 12 cups,  but I made 24 mini cups. They are perfect to give as a gift, have at a holiday party, or of course keep for yourself!

3 cups Chocolate, I used milk chocolate, but you could use which ever kind you prefer.
1 cup Peanut Butter
1/2 cup Powdered Sugar, sifted
1/4 cup Graham Cracker Crumbs
1 teaspoon Sea Salt

1. Line a muffin pan with 12 paper or silicone liners. Or a mini muffin pan with 24 liners. Set aside.
2. Melt 1 1/2 cups of the chocolate in a double boiler. Alternately, you could do this using a microwave, melting the chocolate in short bursts. Remove the bowl of melted chocolate from the stove and turn off the heat.
3. Using the back of a spoon or a pastry brush, paint a layer of melted chocolate onto the bottoms and sides of the liners. Don’t skimp on chocolate here; coat the liners generously. Set the bowl aside with any remaining melted chocolate left in it.
4. Put the muffin pan in the refrigerator for 20 minutes while you make the peanut-butter filling.
5. In a mixing bowl, combine the peanut butter, crushed graham crackers, powdered sugar and salt. Stir with a spoon until well combined.
6. Return the bowl used to melt the chocolate to the top of the double boiler. Turn the heat to medium-high. Add the remaining 1 1/2 cups of chocolate and melt.
7. Meanwhile, divide peanut-butter mixture into 12/24 even amounts.
8. Remove the muffin pan from the refrigerator. Put one mound into each liner. Tap down each mound with your fingertips to “nest” it into the chocolate bottom.
9. By now, the chocolate added to the double boiler should all be melted. Using a spoon, dollop the top of each peanut butter mixture mound with a generous portion of chocolate.
10. Place the muffin pan in the refrigerator. Within one hour, your cups should be set, depending how cold your fridge runs.
11. Remove the pan from the refrigerator. Enjoy!