1 cup butter, softened
4 cups confectioners' sugar
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
3 cups sweetened shredded coconut
2 cups chopped pecans, toasted
6 cups (36 ounces) semisweet chocolate chips
1/4 cup shortening
In a large bowl, beat butter, confectioners' sugar, milk and vanilla until blended. Stir in coconut and pecans. Divide dough in half; refrigerate, covered, 1 hour.
Working with half the dough at a time, shape mixture into 1-in. balls; place on waxed paper-lined baking sheets. Refrigerate 30 minutes longer.
In top of a double boiler or a metal bowl over barely simmering water, melt chocolate chips and shortening; stir until smooth. Dip balls in melted chocolate; allow excess to drip off. Return to waxed paper. Refrigerate until set.
To Make Ahead: Store in an airtight container in the refrigerator.
Freeze option: Freeze candy, layered between pieces of waxed paper, in freezer containers. To use, thaw in refrigerator 2 hours before serving.Yield: about 8-1/2 dozen.
3 Tbsp butter, cubed and at room temperature
14 oz can sweetened condensed milk
1 tsp vanilla extract
2 tsp cinnamon
1 bag (or about 2 cups) dark chocolate bittersweet morsels, preferably 62% cocao
Heat the first five ingredients in a medium sized glass bowl over a steaming sauce pan.
Use a heavy spatula to continually mix the fudge until smooth.
Pour the fudge into a 9x9 glass pan lined with parchment paper and sprayed with cooking spray.
Spread fudge evenly in the pan, pushing into the corners.
Sprinkle with Kosher salt.
Cool in the fridge for at least 2 hours.
Use parchment paper to pull out the cooled fudge block and cut into bite-sized pieces.
Old Fashioned Banana Pudding
1 box vanilla wafers (12 oz box)
2 ½ cups sugar
6 cups whole milk
6 sliced bananas
1 cup self-rising flour
6 eggs, separated
1 teaspoon real vanilla
Preheat oven to 350°
Crumble enough wafers to cover the bottom of a 9″ x 13″ glass dish and set aside remaining wafers to use for decoration after it’s done.
Combine all dry ingredients (except for ½ cup of sugar to use later for meringue) in a large pot.
Then, in a different bowl, combine all wet ingredients (to include the 6 egg yolks only and set aside egg whites for meringue).
Slowly add wet into dry mixture and stir until completely dissolved and cook over low heat until thickened to pudding consistency. The trick is to stir continuously and not to get too hot so you don’t burn the pudding. Once ready, remove from heat and let cool to room temperature.
Place sliced bananas over wafers and pour mixture over them.
In a separate bowl, beat the 6 egg whites and slowly add in the remaining ½ cup sugar until a stiff meringue forms and then pour over pudding.
Put in the oven for 8-10 minutes or until golden brown on top.