FUN FOOD

Valen­tine Treats

201 Family - - CONTENTS - STYLED BY ELISE FALVEY

SU­PER-EASY CHO­CO­LATE FUDGE IN­GRE­DI­ENTS

14-ounce can sweet­ened con­densed milk 10-ounce pack­age of milk cho­co­late or dark cho­co­late chips

DI­REC­TIONS

In a 10 x 10 inch pan, line with parch­ment pa­per and set aside. In a heat-proof bowl, melt the cho­co­late in the mi­crowave. Stir in con­densed milk un­til well com­bined. Pour into pan, spread evenly with a spat­ula and chill for an hour. Cut with small cookie cut­ters and dec­o­rate with sea salt or sprin­kles.

CANDY-COATED CRISPY TREATS IN­GRE­DI­ENTS

3 ta­ble­spoons of but­ter or mar­garine 1 pack­age (10 oz.) marsh­mal­lows 6 cups rice ce­real Candy melt cho­co­late (vanilla) Sugar sprin­kles

DI­REC­TIONS

In large saucepan melt but­ter over low heat. Add marsh­mal­lows and stir un­til marsh­mal­lows have melted. Re­move from heat and add ce­real. Stir un­til com­bined com­pletely. Press mix­ture onto but­tered jelly roll pan. Use cookie cut­ters to cut out heart shapes. Melt candy melt by pack­age di­rec­tions. Dip crispy ce­real hearts on one side of heart and place on waxed pa­per. Sprin­kle with sugar.

PHO­TOG­RA­PHY BY ANNE-MARIE CARUSO

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