Saltine Crackers in Candy??

I made the most incredibly yummy decadent candy last night using Saltine crackers. I know, sounds wierd, but oh so yummy! I just had to share the recipe with you.


EASY TOFFEE CANDY


1 1/4 cups (2 1/2 sticks) butter,

divided 35 to 40 soda crackers

1 cup packed dark brown sugar

1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk

1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

3/4 cup finely chopped walnuts


PREHEAT oven to 425° F. Line 15 x 10-inch jelly-roll pan with heavy-duty foil. MELT 1/4 cup (1/2 stick) butter in medium saucepan. Pour into prepared jelly-roll pan. Arrange crackers over butter, breaking crackers to fit empty spaces. MELT remaining butter in same saucepan; add sugar. Bring to a boil over medium heat. Reduce heat to low; cook, stirring occasionally, for 2 minutes. Remove from heat; stir in sweetened condensed milk. Pour over crackers. BAKE for 10 to 12 minutes or until mixture is bubbly and slightly darkened. Remove from oven; cool for 1 minute. SPRINKLE with morsels. Let stand for 5 minutes or until morsels are shiny; spread evenly. Sprinkle with nuts; press into chocolate. Cool in pan on wire rack for 30 minutes. Refrigerate for about 30 minutes or until chocolate is set. Remove foil; cut into pieces.

Enjoy! (I know I am!)

Another Homemade Gift

Need another inexpensive gift made with love?

If so, consider making this fudge. It's not the traditional fudge...it's Gumdrop Fudge!

Doesn't it look so festive?! And it only takes 20 minutes, but makes you look like you are a gourmet candy maker!

Ingredients
1-1/2 pounds white candy coating, coarsely chopped
1 can (14 ounces) sweetened condensed milk
1/8 teaspoon salt
1-1/2 teaspoons vanilla extract
1-1/2 cups chopped gumdrops
Directions
Line a 9-in. square pan with foil; set aside. In a large saucepan, heat the candy coating, milk and salt over low heat until coating is melted. Remove from the heat; stir in vanilla and gumdrops.
Spread into prepared pan. Cover and refrigerate until firm. Using foil, remove fudge from the pan; cut into 1-in. squares. Store at room temperature. Yield: about 3 pounds.

Have a Blessed Day!
Darlene