Hot Fudge Cake-Dutch Oven

1/2 Cup Cocoa
1 Cup Brown Sugar
2 Cups Warm Water
1 16 oz Bag Mini Marshmallows
1 Devils Food Cake Mix
8 oz Cool Whip
12" Dutch Oven

Combine cocoa, brown sugar and water in dutch oven.  Sprinkle marshmallows over mixture.  Make cake as directed and pour over marshmallows.  Bake with 7 coals on bottom and 16 coals on top.  Bake 30 minutes.  Double for 14" dutch oven

I usually line my dutch oven with foil so I would mix the cocoa, brown sugar and water in a bowl and then pour into the dutch oven.

Skor Bar Cake

1 Chocolate Cake Mix-bake as directed-cool and poke holes in cake with fork or the end of a wooden spoon

1/2 Can Sweetened Condensed Milk
1/2 Jar Caramel Topping

Mix together and pour over cake

8 oz Cool Whip
3 Skor Bars-broken up (I freeze them and then they break better)

Mix Skor Bars in Cool Whip and spread over cake.

You can use additional Skor Bars to break and sprinkle on the top

I think this is Andre's favorite.  He could eat the whole cake!

Fudge in a Bag

1 Pound Powdered Sugar
1/4 Cup Cocoa
1 Cup Butter-soft
1 Teaspoon Vanilla
3 oz Cream Cheese-soft

Place all in a large Ziploc baggie.  Knead until mixed well.

Mint Truffle

1 1/2 Pound Melted Chocolate-2 1/4 Cup Melted
1 Cup Whipping Cream, Scalded
5 Drops Peppermint Oil

Line 8" square pan with glad wrap.  Place  chocolate in a bowl.  Add oil to cream, cool to 120.  With a hand mixer beat chocolate add cream all at once.  Mix till smooth and shinny.  Pour into pan.  Chill 6 hours

Roll into balls or cut into squares and then dip in chocolate

These are Mark's favorite

Fondant (For Chocolates)

3 Cups Sugar
1 Cup Whipping Cream
1/4 Cube Butter (2 Tablespoons)
1/4 Cup Milk

Put all in a heavy pan.  Bring to a boil.  Add 2 Tablespoons Light Corn Syrup.  Cook to a soft ball stage (234).  Pour on marble slab.  Cool to touch and beat till creamy.

Add food color and flavors.

Panoch-2 Cups Brown Sugar, 1 Cup White Sugar, 1 1/4 Cup Whipping Cream

Chocolate-2 Tablespoons cocoa

Caramel Popcorn

1/4 Cup Butter
1 Cup Brown Sugar
1/2 Cup Light Corn Syrup
2/3 Cup Sweetened Condensed Milk (1/2 of a 15 oz can)
1/2 Teaspoon Vanilla
2 batches of popped corn, I use  my air popper

Combine butter, brown sugar, and corn syrup.  Bring to a boil on medium heat.  Stir in milk.  Simmer to a soft ball (234). Remove from heat and add vanilla.  Pour over popped corn.  Stir to mix well.

This is a soft, chewy caramel.

Caramel

1 Cup Sugar
1 Cup Brown Sugar
1 Cup Butter
1 Cup Light Corn Syrup
1 Can Sweetened Condensed Milk

Stir all together.  Stir until boiling.  Cook to firm ball (242).  Pour in buttered dish.