Maple Nut Chocolate Candies

Maple Nut Chocolate Candies

Delicious morsels packed full of maple flavor, crunchy nuts, and coated with a rich, chocolate shell.

Ingredients

• 1 stick {1/2 cup} butter, cubed
• 1 can {14 oz} sweetened condensed milk
• 2 lbs confectioners’ sugar
• 2 cups chopped nuts {pecans or walnuts}
• 2 1/2 tsp maple flavoring
• 1 tsp vanilla extract
• 24 oz semi-sweet chocolate chips
• 4 tsp shortening

Directions :

• Combine sweetened condensed milk and butter in a small saucepan. Heat on low until butter is melted. Remove from heat.
• While the butter is melting, put the sugar in a large bowl. Add the milk and butter mixture to the bowl and beat until nice and smooth.
• Stir in the chopped nuts, maple flavoring, and vanilla extract. Stir until well combined.
• Roll into 3/4 in – 1 in balls and place on waxed paper lined baking sheets. Refrigerate until very firm {1-2 hours}.
• Melt chips and shortening in a microwave safe container. Microwave on high in 30 second intervals, stirring in between until chips are melted and chocolate is smooth.
• Dip the balls into the chocolate allowing the excess to drip off.
• Place balls onto waxed paper and let stand until chocolate is set.
• Store in an airtight container.

Notes

I do my chocolate dipping in batches. I heat up half of the chocolate and shortening and dip the balls and then heat up the the other half and dip the remaining. You can also freeze the balls before they are dipped. Just thaw the candy before dipping into the melted chocolate.

Candy Corn Fudge

Candy Corn Fudge {#Recipe}

Ingredients:

• 7 oz jar marshmallow creme
• 1 1/2 c sugar
• 2/3 c evaporated milk
• 2 Tbls unsalted butter
• 2 c or 12 oz Brach’s candy corn plus some for topping
• 1 c semisweet chocolate chips

Directions:

• Line an 8 in square pan with foil and butter foil. You need to do this first because the fudge requires your constant attention and there isn’t time to do this step later.
• Combine marshmallow creme, evaporated milk, butter, and sugar in a large, heavy pan. Bring to a boil over medium-high heat stirring constantly. Continue cooking until mixture reaches 235 degrees on a candy thermometer. This should take around 10-15 minutes. It’s important that you stir constantly so that it doesn’t burn. You will see the color turn caramel and then you’ll know you’re getting close.
• Remove the mixture from heat and stir in the chocolate and candy corn. I added the chocolate first and stirred a few times before adding the candy corn so that the candy corn wouldn’t melt. You don’t want to wait too long though or it will be hard to stir in.
• Transfer to the foil-lined pan and smooth the top. This is when I added the candy corn. I tried to space it about where I would cut the pieces so that each piece of fudge would have a candy corn on it. Chill until set – at least two hours, or overnight.
• Take it out of the pan, remove the foil (it should peel right off), and cut into squares. Enjoy!