Tag Archives: candy

Butterfinger Banana Pudding!

butterfinger banana pudding 11 3 13
Butterfinger Banana Pudding

Ingredients:

•1 can sweetened condensed milk
•1 cup milk
•2 tablespoons cornstarch
•3 large eggs, beaten
•2 teaspoons vanilla extract
•1 tub Cool Whip
•1 box Nilla Wafers
•4 bananas, peeled, sliced
•1 Butterfinger, crushed

Instructions:
Whisk together sweetened condensed milk, milk and cornstarch in a small saucepan. Cook and whisk over medium heat, until mixture comes to a full boil. Turn off heat and whisk in eggs until combined. Strain pudding into a large bowl, whisk in vanilla until combined. Chill bowl over an ice bath or in the refrigerator/freezer until cold. When cold, fold in Cool Whip until combined.

Layer wafers, bananas in pudding in a glass bowl. I used all of my pudding and bananas, but had leftover wafers. Top pudding with additional Cool Whip, if desired; sprinkle with Butterfinger. Chill until cold.

Makes 8-10 servings
For original recipe visit the link below
http://www.sugarplumblog.net/2013/05/butterfinger-banana-pudding_23.html

Candy Corn Fudge

Candy Corn Fudge 10 25 2013

Creamy chocolate and vanilla fudge team up with fall colors for a fun delicious treat.

My grandma use to make me fudge once every year, I miss that. Start a tradition with your family, maybe this Candy Corn Fudge could be your annual go to recipe.

Ingredients:
•3 cups sugar
•3/4 cup Land O Lakes® Butter
•1 (5-ounce) can evaporated milk
•1 (7-ounce) jar marshmallow crème
•3 teaspoons vanilla
•3/4 cup real semi-sweet chocolate chips
•1 cup white baking chips*
•Orange gel or paste food color
•1/2 teaspoon freshly grated orange zest, if desired
•Orange or yellow decorator sprinkles

Instructions:

Line 8-inch square pan with aluminum foil, extending foil over edges. Butter foil; set aside.

Combine sugar, butter and evaporated milk in 2-quart saucepan. Cook over medium heat, stirring constantly, 6-7 minutes or until butter is melted and mixture comes to a full boil. Continue cooking, stirring often, 5 minutes. Stir in marshmallow crème and 1 teaspoon vanilla. Remove from heat.

Spoon 1 1/2 cups hot mixture into bowl; stir in 3/4 cup chocolate chips until smooth. Spread into prepared pan. Place into freezer 5 minutes or until set.

Add white baking chips and remaining vanilla to remaining marshmallow crème mixture in saucepan; stir until smooth. Spoon 1 cup mixture into another bowl; add enough food color to for desired orange tint. Stir in orange zest, if desired.

Remove chocolate mixture from freezer; spread orange mixture over top. Return to freezer 5 minutes or until set.

Remove fudge from freezer. Microwave remaining marshmallow crème mixture in bowl on 10 seconds or until soften, if necessary. Spread over orange layer. Sprinkle with decorator sprinkles. Refrigerate 1 hour or until set.

Remove fudge from pan using foil ends; place onto cutting surface. Carefully peel off foil. Cut fudge into 36 squares. Cut each square in half diagonally.

*Substitute 2 (4-ounce) white chocolate bars, chopped.

Tips:

Gel or paste food color is concentrated and will give you a deeper color. You can also use red and yellow liquid food color to tint the fudge orange.

Life is good, make fudge
Audrey~
http://www.piarecipes.com/2013/10/candy-corn-fudge.html