Cream Cheese Mints

  • 2 1/4 lb. powdered or fondant sugar

  • 8 oz. block cream cheese

  • flavoring to taste

  • paste food color of your choice (optional)

Mix all ingredients to form a dough. Roll a portion of the dough into a snake and cut into appropriate sized segments for the mold that you are using. Roll segments into granulated sugar. Gently press dough into molds. When all molds are filled, invert the mold onto parchment paper. Repeat until all dough has been made into mints.

Mints need to dry for 2 to 3 days, covered with a dry cloth only. When dry, store in airtight container. Mints can be frozen for up to 6 months. Thaw in refrigerator overnight before serving.

Cake Stuff Classroom Buttercream Icing

  • 1 1/2 cups Sweetex Gold (12 ounces)

  • ½ cup angel white

  • 2 lbs. (8 cups) pure cane powdered sugar (or 1 1/2 lbs. powdered sugar and ½ lb. drivert fondant sugar)

  • 2 tbsp. meringue powder

  • 1/8 tsp. salt

  • 2 tsp. cream bouquet

  • 2 tsp. butter vanilla emulsion (these are recommended flavors. you may use flavors you like.)

  • water for desired consistency:


4 tbls. for stiff consistency

6 tbls. for medium consistency

8 tbls. for thin consistency


Cream ps99 and angel white until blended. Add remaining ingredients. Beat for 5-7 minutes on low-medium speed. speed 4 on a kitchen aid mixer.

*This is just a guideline for the amount of water to use. These amounts may need to be adjusted depending on weather and humidity in your kitchen.


Peanut Butter Balls

  • 18oz. JIF Creamy Peanut Butter

  • 1# Dry Fondant

  • 1 Stick of Butter (softened)

  • 3# Alpine Milk Chocolate wafers

Combine above ingredients (except wafers) in a bowl and knead well.  Roll mixture into ½”- ¾” balls and dip into dipping chocolate.  Lay out on parchment paper to dry.  

5-Minute White Fudge

  • 1# Alpine White Chocolate wafers

  • 1 can Eagle Brand Milk

Melt chocolate.  Warm the milk slightly, but be careful not to scald it.  Mix the two together and stir until blended.  Pour into a pan greased with cooking spray and place in the fridge to set.

5-Minute Chocolate Fudge

  • 1# Alpine Milk Chocolate Wafers

  • 1 can Eagle Brand Milk

Melt chocolate.  Warm the milk slightly, but be careful not to scald it.  Mix the two together and stir until blended.  Pour into a pan greased with cooking spray and place in the fridge to set.

Feel free to add nuts, sprinkles, or even Peanut Butter.  Be creative.

Cherry Mash

  • 1# Dry Fondant

  • ½ stick Butter

  • 1 t. Vanilla

  • ½ can Eagle Brand Milk

  • 1 c. Cherry flavored chips (grind in food processor)

Mix ingredients together in large bowl, chill.  Scoop into 1” balls, rechill.  Dip into melted Alpine Milk Chocolate wafers combined with finely chopped peanuts or pecans.  Lay out on parchment paper to dry.

Rocky Road Candy

  • 1# Alpine Milk Chocolate wafers

  • 3 c. Mini Marshmallows

  • 1 ½ c. Coarsely Broken Nuts

Melt wafers and combine all ingredients.  Drop by spoonfuls onto parchment paper to dry.

Texas Bon Bons

  • 1# Dry Fondant

  • ½ can Eagle Brand Milk

  • 2T. Butter

  • 1c. Finely chopped pecans

  • ½ c. Desiccated Coconut

  • 4 drops Lorann Coconut Oil

Mix ingredients together and scoop into balls, chill.  Dip in melted Alpine milk chocolate.

Oreo Truffles

  • 1 pkg. (18oz.) Oreo Chocolate Sandwich Cookies

  • 1 pkg. (8oz.) Cream Cheese (softened)

Crush 9 of the cookies to fine crumbs and set aside for later use.  Crush remaining 36 cookies to fine crumbs.  Mix with crème cheese until blended.  Roll into 1” balls, chill.  Dip in melted Alpine milk chocolate, place on parchment paper, and sprinkle with reserved crushed cookies.  Refrigerate.

(These are also very good dipped in Alpine white chocolate!)

Easy Peppermint Brittle

  • 1# Alpine White Chocolate wafers

  • ¼# Crushed Red and Green Peppermint Crunch

Melt white chocolate and fold peppermint pieces into it.  Pour out on parchment paper and let set.  Break apart into bite-size pieces.

Easy Toffee Brittle

  • 1# Alpine Milk Chocolate wafers

  • ¼# Crushed Toffee Crunch

Melt milk chocolate and fold toffee pieces into it.  Pour out on parchment paper and let set. Break apart into bite-size pieces.

Turtle Pretzels

Dip Thick pretzel rods in melted caramel, leaving about 3” uncoated.  After it has set, dip in melted Alpine Milk Chocolate.  Lay on parchment paper to dry and sprinkle with crushed pecans.

Chocolate Covered Cherries

Pour melted Alpine milk chocolate (approx. ½ t.) in each cavity of a bon-bon mold.  With a small brush, smooth chocolate up around sides.  Set in fridge about 5 minutes.  Add just enough cherry juice to dry fondant to make a paste.  Drain cherries on paper towel.  Take the mold out the fridge.  Add cherries and juice mix.  Finish covering with chocolate.  Set in fridge until set.  Pop out of mold.

Peanut Caramel Clusters

  • 1# Alpine Milk Chocolate Wafers

  • 1 10oz. can of Spanish Peanuts

  • ½ bag of Caramel Bits

Melt Alpine chocolate and add peanuts and caramel bits.  Mix well.  Drop by spoonfuls onto parchment paper to set.

Chocolate Truffles

  • 1# Alpine Milk Chocolate

  • 1 c. Whipping Cream

  • Large pinch of salt (optional, but preferred)

Place chocolate in a mixing bowl.  Put your cream in a saucepan and place over medium heat.  Allow cream to heat until simmering and almost boiling. Pour the hot cream over the chocolate and let stand for about 3-5 minutes. Add your salt into the bowl at this point if using. Put your whisk into the center of the chocolate cream mixture and begin whisking in small circles going in one direction and slowly moving outward until the mixture is smooth. Place the ganache in the refrigerator uncovered until the mixture becomes solid, about 1 hour, before scooping and shaping.  Roll into balls, dip in melted Alpine Milk Chocolate, and place on parchment paper to set.

This recipe can be made with White, Milk, or Dark Chocolate.  You could also roll some of these in Dutch Processed Cocoa or Chocolate Jimmies instead of dipping in chocolate.

Coconut Haystacks

  • 1 heaping cup Toasted Coconut

  • 10 oz. Alpine White Chocolate wafers

Melt Alpine White Chocolate and fold in toasted coconut.  Drop by spoonfuls onto parchment paper to set.

What You’ll Need

  • 3 oz. flavored gelatin (do not use sugar-free)

  • 1 envelope (1/4 oz.) unflavored gelatin

  • 1/3 cup cold water

  • 1/4-1/2 tsp. citric acid (optional, for sour gummies)

  • Silicone candy molds

  • Candy dropper

How to Make It

1. Spray a paper towel with nonstick cooking spray, then rub it lightly around the bear cavities in the mold, to coat them with a thin layer of oil.

2. In a small bowl, combine both gelatins and the cold water. Whisk them together, then let them sit at room temperature for 10 minutes to allow the gelatin to soak up the water and soften.

3. Microwave the bowl for 30 seconds, then whisk well. Microwave for another 30 seconds and stir. If the sugar has dissolved and the mixture looks clear, it is time to drop it into the molds. If not, microwave for another 10 to 15 seconds until all of the sugar and gelatin have dissolved into the water.

4. Drop the gelatin into the cavities. You should get about 14 1 1/2-inch bears from this recipe.

5. Place the candy mold in the refrigerator to set the gelatin, for about 20 minutes. To remove the bears, carefully push the sides away from the edges and toward the center, then pull them up and out of the molds. Repeat with other colors and flavors of gelatin, as desired.

6. Gummy Bears can be stored in an airtight container in the refrigerator or at cool room temperature for several weeks.

How to Make Sour Gummies

After the gelatin has been microwaved, and the mixture is fluid and smooth, whisk in 1/4 tsp. citric acid. Taste it, and add up to an additional 1/4 tsp. citric acid if you want a more sour taste.

Homemade Gummies