S’mores Cupcakes From PILLSBURY BAKING Makes 24 cupcakes These S’mores Cupcakes will give you all the feels of summer or a crisp fall night…no campfire…
From Hershey’s
Makes 2-1/2 lbs. (64 1-in. pieces)
This easy caramel pecan fudge recipe delivers the perfect combination of sweet and salty. Reward yourself and your family with fudge made with HERSHEY’S Sea Salt Caramel Flavored Baking Chips.
INGREDIENTS
1 3/4 cups sugar
1 jar marshmallow creme (7 oz)
3/4 cup evaporated milk
1/4 cup butter (1/2 stick)
1 2/3 cups HERSHEY’S Sea Salt Caramel Flavored Baking Chips (10 oz pkg.)
2 cups salted mixed nuts
1 tsp vanilla extract
DIRECTIONS
1.Line 8-inch square pan with foil, extending foil over edges of pan.
2.Combine sugar, marshmallow crème, evaporated milk and butter in heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to a full boil; boil and stir 5 minutes.
3.Remove from heat; gradually add caramel chips, stirring until chips are melted. Stir in nuts and vanilla. Pour into prepared pan; cool.
4.Refrigerate or allow to firm at room temperature. Remove from pan; place on cutting board. Peel off foil. Cut into squares. Store, covered, in cool, dry place.
Find this recipe and more at hersheyland.com
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