Snickers Cake

Linda Dougherty

SNICKERS CAKE

1 box devils food cake mix, plus ingredients to make the cake
1 can sweetened condensed milk
1 jar Smucker's hot caramel ice cream topping
1/2 cup chocolate chips
2 cups heavy whipping cream
1/2 cup powdered sugar
1 tsp vanilla
3 snickers candy bars, chopped
1/3 cup peanuts, chopped
caramel sauce
chocolate sauce

Bake cake in a 9x13-inch pan according to direction on the package.

While cake is baking, mix condensed milk and hot caramel topping until well blended. When the cake is done and while it's still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely. Sprinkle chocolate chips over cake.

In a chilled bowl, whip together heavy cream, powdered sugar and vanilla. Whip on high speed of an electric mixer for 1-2 minutes. Stir in chopped snickers. Spread over cake. Sprinkle chopped peanuts over cake. Drizzle caramel and chocolate sauce on top. Chill.

Salt Water Taffy

Karen's Kreative Cooking

SALT WATER TAFFY

1 c. sugar
2/3 c. water
2 tbsp. butter
1 tsp. flavoring-Vanilla extract
3/4 c. light corn syrup
1 tbsp. cornstarch
1 tsp. salt
Food coloring of your choice

Grease a square 8x8x2 inch pan with butter. Mix together in a saucepan the sugar, water, corn syrup, and cornstarch. Cook over medium heat, stirring occasionally until candy thermometer reads 256 degrees. Remove from heat at once. Stir in desired flavoring and salt; pour into a well-buttered pan. Allow candy to cool. When candy is just cool enough so that you are able to hold it in your hands, pull taffy until it is light in color and stiff. Add food coloring if you like, now. Continue pulling until the candy is cool and is difficult to stretch. Pull into 2-inch strips, cut and wrap in strips of waxed paper, twisting ends in different directions. Makes 1 pound candy.