Serve all things for the sweet tooth at your Candyland Shower. Fill tables with cakes, cookies, and everything bad for you at this fun, indulgent sugar-fest!

Insane White Chocolate Brownies with Macadamias

Yield: 28-32 brownies

Ingredients
1 cup (16 Tbsp.) unsalted butter
10 oz. white chocolate, broken into 1-in. pieces
1 cup sugar
4 tsp. vanilla
4 eggs
2 cups flour
1 cup Macademia nuts, coarsely chopped

Directions

After preheating oven to 325 degrees, line bottom and sides of a 13"x 9"x 2" pan with aluminum foil, and lightly grease.

Coarsely chop the butter into Tablespoon-size chunks and place along with white chocolate pieces in double boiler. Cook slowly over low heat, stirring often, until mixture is smooth and without any chocolate lumps. Once you've removed from the heat, stir in the sugar and vanilla; blend.

Beat eggs with a fork and add to chocolate mix and blend completely. Add flour and nuts, stir until just combined. Do not overmix. Place batter in the greased pan and bake 30-35 minutes or until toothpick stuck in the center comes out clean.

Rum Coffee Fudge

Yield: 3 pounds

Ingredients
6 cups sugar
2 cups whole milk
1 cup half and half or light cream
2 Tbsp. light corn syrup
4 tsp. instant coffee granules
2 pinches salt
6 Tbsp. butter
2 tsp. vanilla
1/2 tsp. rum flavoring or light rum
walnut halves

Directions

Butter 8" square cake pan or candy dish.

Butter the bottom and sides of a large, heavy saucepan. Combine sugar, milk, light cream, corn syrup, coffee powder, and salt. Stirring constantly over low heat, bring to a boil. Without stirring, heat to soft-ball candy stage (236 degrees, using candy thermometer). It will take about 15 minutes. Remove from heat.

Add butter, vanilla, and rum without stirring. Cool in the saucepan until 110 degrees. Beat vigorously with a wooden spoon for 8-10 minutes until candy becomes stiff and loses its glossiness. Turn into buttered pan. Score fudge squares with a knife, and place walnut half on top of each square. Cover pan tightly with plastic wrap and chill for at least 2 hours, or overnight. When ready to serve, cut candy completely along scores.

Maple Brazil Nut Brittle

Yield: serves 16

Ingredients
3 cups maple sugar
1 cup cold water
1 cup molasses
1 Tbsp maple syrup
1 pinch cream of tartar
1/2 cup butter
2 tsp. baking soda
1 Tbsp. boiling water
1 tsp. lemon extract
1 cup Brazil nuts, coarsely chopped

Directions

In a heavy-bottomed sauce pan, cook the sugar, water, molasses, mapley syrup and cream of tartar until it reaches 300 degrees (determined by a candy thermometer), or to the hard crack candy stage. Once it reaches 300, add the butter and cook at a boil for 3-4 minutes. Remove from heat.

Dissolve baking soda in the Tablespoon of boiling water. Add to sugar/molasses mixture. Add lemon extract. As soon as mixture begins to foam, poar into greased shallow pans and spread very thin (like a jelly roll pan). Sprinkle with the chopped nuts, then let harden. Break into pieces for serving.