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from 12 Tomatoes

Eggnog Fudge

Eggnog Fudge:● 12 oz. white chocolate chips● 1 (7 oz.) jar marshmallow creme● 1 3/4cups sugar● 3/4c eggnog ● 1 stick unsalted butter.● 2 tsp vanilla● 1/2tsp nutmeg.Line a square baking dish with foil, spray w/Pam.Combine butter, sugar & eggnog in a large saucepan and bring to a boil.Stirring frequently, bring mixture to 234º F, then remove from heat and stir in chocolate.stir in marshmallow creme, vanilla extract and nutmeg until fully incorporated, then transfer mixture to greased baking…

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6 Everyday Uses for Powdered Milk - You might be saying to your self right now, powdered milk… NEVER! I used to say that, now though, I am so glad I am stockpiling it. I found a great article that goes over 6 ways to use powdered milk, some say dry milk but they are both the same.

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To make: Sprinkle 3 packets of unflavored gelatin over ¾ cup cold water. In saucepan, combine 1½ cup sugar, 1 cup corn syrup, ½ tsp salt & ½ cup water. Cook over medium heat until it reaches 240°F. Pour syrup into dissolved gelatin & whisk on low with an electric mixer. Turn on high speed until thick. Mix in 1 Tbsp vanilla & ½ tsp peppermint extract. Pour into prepared pan. Dust with powdered sugar, let set. Cut into squares & roll sides in crushed peppermint candy. Click for all

To make: Sprinkle 3 packets of unflavored gelatin over ¾ cup cold water. In saucepan, combine 1½ cup sugar, 1 cup corn syrup, ½ tsp salt & ½ cup water. Cook over medium heat until it reaches 240°F. Pour syrup into dissolved gelatin & whisk on low with an electric mixer. Turn on high speed until thick. Mix in 1 Tbsp vanilla & ½ tsp peppermint extract. Pour into prepared pan. Dust with powdered sugar, let set. Cut into squares & roll sides in crushed peppermint candy. Click for all

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from Claire Brody Designs

Peanut Butter Caramel Sauce

Peanut Butter Caramel Sauce : Place the sugar in a medium saucepan over medium heat. It actually is important that the saucepan is medium sized (not small)

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from Cooking Light

Foolproof Cheese Fondue

Any Gruyère works wonderfully here, but the aged kind has a bigger, nuttier flavor and exhibits more complexity all-around. Cave-aged cheese does cost a bit more, but it’s worth the extra penny, especially when it’s the star ingredient. Emmentaler is a milder cheese with a slightly buttery flavor that melts well, making it a perfect complement for Gruyère. Do not try and cook the fondue in a double boiler. In order to activate the cornstarch and thicken the fondue, a heavy saucepan with…

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8 ounces milk, warmed 2 LINDOR White Chocolate Peppermint Truffles 1 LINDOR White Chocolate Truffle 2 tablespoons Whipped Cream Vodka (optional) Garnish: Whipped cream, chopped peppermints Heat milk in saucepan until warm, but not boiling. Drop LINDOR truffles in your favorite mug. Pour hot milk over truffles and whisk until the truffles are completely melted. Add vodka if using and whisk to combine. Garnish with whipped cream and chopped peppermints.

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from Claire Brody Designs

Peanut Butter Caramel Sauce

Peanut Butter Caramel Sauce : Place the sugar in a medium saucepan over medium heat. It actually is important that the saucepan is medium sized (not small)

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