Candy

MICROWAVE PEANUT BRITTLE

1 1/2 cups RAW peanuts (skin on) - make sure you use RAW peanuts (sometimes hard to find)


1 cup sugar


1/2 cup light Karo Syrup


1/8 tsp salt


1 tsp butter
 (use real butter, not margarine)

1 tsp vanilla extract


1 tsp baking soda




***Before you start, make sure you grease your baking sheet and have all of your ingredients ready to go premeasured in individual containers, as this candy will fail easy if you are not quick***




Combine raw nuts, sugar, karo syrup and salt in a large glass microwave container.
Microwave on high for 3 minutes and 45 seconds.



Stir Well.



Microwave on high for another 3 minutes and 15 seconds.



Stir in butter and vanilla.



Microwave on high for 1 minute and 30 seconds.



Stir in baking soda until light and foamy.



Immediately pour onto a lightly greased baking sheet; spread to 1/4" thickness. 



When cool, break into pieces & store in an airtight container.




NOTE:  The original recipe called for longer cooking times, (4 minutes, then another 4 minutes, then 2 minutes).  You may need to adjust the times, depending on the power of your microwave. You want it cooked, not chewy or burnt!  LOL

ALMOND ROCA

1 cup real butter (2 sticks) - DO NOT USE MARGARINE

1 cup sugar

3 Tablespoons Water

1 teaspoon Light KARO Syrup

1/2  cup slivered almonds

1 cup chopped pecans

1 cup chocolate chips 


Melt butter in saucepan (preferably non-stick and heavy duty).


Once melted, add sugar, water and karo syrup.


Cook and stir mixture over medium heat until sugar is no longer grainy - all mixed together.  


Raise heat to medium high and let boil. 


Stir occasionally (DO NOT OVER STIR) until it reaches 290 degrees on the candy thermometer.  It will be light/medium brown in color.  


Remove from heat and quickly stir in the slivered almonds.  


IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like.  


Wait a few minutes and then pour the choc chips over mixture - once melted, spread the choc to cover entire top.  


Sprinkle chopped pecans over entire chocolate and press the nuts into the chocolate. 


Freeze until chocolate is set, approx. 15 minutes.  


Crack and eat.


Store in an airtight container at room temperature.


**NOTE** 

You may choose to use more or less slivered almonds inside  or even use chopped almonds on top instead of pecans on top. Also, you may use any kind of chocolate. like white, milk or semi-sweet (dark), it just depends on what you like. 

TRUFFLES

1/4 C Whipping Cream


6 Tbsp Butter


8 oz Semi-Sweet Baking Chocolate


1 tsp Vanilla or any other flavor (mint, etc) or 2 Tbsp Liqueur


Unsweetened Cocoa Powder




Bring whipping cream & butter to simmer over medium high heat.  Remove from heat & add chocolate.  Stir until smooth.  Stir in extract or liqueur.  Transfer to bowl & refrigerate until firm (usually overnight to be safe). 


Use tsp to form 1 inch balls and roll into cocoa powder or eliminate cocoa powder and use as a center for a candy mold.




***Store in refrigerator, but allow to stand 20 min at room temperature before serving***

FOOLPROOF DARK CHOCOLATE FUDGE

3 Cups Dark Chocolate Chips

1 14 oz. Can Sweetened Condensed Milk

Dash Salt

1 ½ teaspoons Vanilla Extract


Over low heat, melt chocolate, milk and salt until smooth.  Stir in vanilla.  Press into foil lined 8x8 or 9x9 square pan – refrigerate for 2 hours – cut & enjoy!!  Stores up to a week in an airtight container

HONEYCOMB

2 cups sugar
½ cup light corn syrup
⅓ cup water
1 tablespoon baking soda
dark chocolate
sea salt, to taste


Line a 9"x9" baking dish with parchment paper and grease thoroughly.

Set aside a metal whisk and one Tablespoon of baking soda.

In a large saucepan (bigger the better - as this will more than triple in size) over medium/high heat–combine sugar, corn syrup, and water.

Stir to incorporate, then leave to boil. Insert candy thermometer and continue to heat–without stirring–until the mixture reaches 300˚F (150˚C).

Remove from heat and ~working quickly~…add the baking soda and quickly whisk into the sugar syrup (whisking for no more than five seconds–to prevent deflating the toffee). The mixture will begin to expand, quickly pour it into the prepared pan and leave to set DO NOT MOVE for one to two hours.

Once the toffee has cooled and set, remove from pan and using a blunt object, shatter the toffee into bite size pieces.

Melt chocolate in a microwave safe bowl for 75-90 seconds. Make sure to stop and stir after every 30 seconds.

Dip the toffee pieces in chocolate and place on a lined baking tray. Finish with a sprinkle of sea salt and place in the refrigerator to cool for 15 minutes.


CARAMELS

1 (14 oz) can Eagle Brand Sweetened Condensed Milk


1 lb box light brown sugar


2 sticks (1/2 lb) REAL butter + extra to butter pan


1 C light Karo syrup


pinch salt


1 tsp Vanilla

 Extract


Butter 13x9x2 pan BEFORE you begin!




Melt butter over medium heat, add brown sugar, stirring constantly.  Add Karo and keep stirring.  Add milk and salt slowly.  Keep stirring and keep cooking over medium heat.  


Put in candy thermometer and cook to 245 degrees, then remove from heat and stir in vanilla.  


Pour into 13x9x2 buttered pan.  


Once cool, cut into squares (or rectangles) and wrap with wax paper.


AUNT JOAN'S PEANUT BUTTER BALLS

8 oz. Graham Cracker Crumbs

2 sticks Butter - melted

1 box Powdered Sugar

2 tsp Vanilla

1 jar Peter Pan Peanut Butter

2 bags Dark Chocolate Chips


Mix the graham cracker crumbs, melted butter, powdered sugar, vanilla and peanut butter by hand until well combined.


Roll dough into balls the size of a quarter.  Place balls on 2 non-stick cookie sheets (or line it with wax or parchment paper).  Place in the fridge for 1 hour to harden.


Melt chocolate chips.


Dip 1 ball at a time into the melted chocolate, making sure to cover the entire ball.  Place onto a cookie sheet and put into the fridge to harden.


Store in the freezer.  


Makes 50 Balls



ENGLISH TOFFEE

1 cup real butter (2 sticks) - DO NOT USE MARGARINE

1 cup sugar

3 Tablespoons Water

1 teaspoon Light KARO Syrup

1/2  cup slivered almonds

1 cup chocolate chips 


Melt butter in saucepan (preferably non-stick and heavy duty).


Once melted, add sugar, water and karo syrup.


Cook and stir mixture over medium heat until sugar is no longer grainy - all mixed together.  


Raise heat to medium high and let boil. 

Stir occasionally (DO NOT OVER STIR) until it reaches 302 degrees on the candy thermometer.  It will be light/medium brown in color.  


Remove from heat.


IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like.  


Wait a few minutes and then pour the choc chips over mixture - once melted, spread the choc to cover entire top.  


Freeze until chocolate is set, approx. 15 minutes.  


Crack and eat.


Store in an airtight container at room temperature.


OPERA CREAMS

2 lbs. Powdered Sugar 

1/2 lb (2 sticks) butter - softened to room temperature (NOT MELTED) 

1 tsp vanilla (clear works best, but hard to find) 

1 or 2 Tbsp cream (milk will work as well) 


Mix sugar, butter and vanilla in a large bowl by hand, adding cream until dough forms.  


Knead dough until glossy.  


Form into balls and let dry or use immediately as center for chocolate molds.  


If forming balls and letting dry, dip into melted choc AFTER completely dry, best when dipped in UNSWEETENED bakers choc, as center is VERY SWEET!

TIGER BUTTER

2 lbs. white chocolate

1 C smooth peanut butter

1/2 C melted milk or dark chocolate


Line a 13" x 19"pan with wax paper.


Melt white chocolate and then mix in peanut butter, stirring until peanut butter is blended.  


Pour onto wax paper lined pan


Pour milk or dark chocolate over the mixture (in globs) and lightly swirl to give a marbleized effect.


Let sit at room temperature (the colder, the better).  Do not refrigerate or freeze.


Cut into squares and serve.


TURTLES

Nuts - any kind - roughly chopped or whole

Caramel - melted

Chocolate - any kind - melted


Put a layer of nuts in a flat pan.


Melt the caramel.  Spoon circles of melted caramel on the nuts.  Let it set up. 


Spoon melted chocolate over the caramel, turn it onto a piece of wax paper (chocolate side down) and then spoon chocolate on the top side.

MICROWAVE CREAMY PEANUT BUTTER FUDGE

1 1/2 C (3 sticks)  Butter + some for the wax paper

1 1/2 C Creamy Peanut Butter (JIF works best)

1 lb. box Powdered Sugar

 1 1/2 tsp Vanilla Extract

Wax Paper


Prepare a small glass rectangular dish with buttered wax paper.


In a large glass bowl, microwave butter and peanut butter on high for 2 1/2 minutes.  Stir and microwave on high for another 2 1/2 minutes.  


Add sugar and vanilla - stir with a wooden spoon.


Spread into prepared dish.


Press a second sheet of non-buttered wax paper on the surface of the fudge.


Refrigerate approx. 2 hours.


Cut into squares.


Store in an airtight container for up to a week.



OVEN CARAMEL CORN

3 3/4 qt popped popcorn

1 C brown sugar

1/2 C butter

1/4 C light corn syrup

1/2 tsp salt

1/2 tsp baking soda


Preheat oven to 200 degrees.


Divide popcorn between 2 ungreased 13" x 9" x 2" baking pans - DO NOT USE COOKIE SHEETS


In a large pot on medium-high heat, cook sugar, butter, corn syrup and salt, stirring occasionally, until bubbly around the edges.  


Turn heat down to medium and continue cooking for 5 minutes.


Remove from heat and stir in baking soda until foamy.


Pour over popcorn, stirring until it is well coated.


Bake 1 hour, stirring every 15 minutes.

SALT WATER TAFFY

1 C light Karo syrup

3/4 C water

2 C sugar

1 Tbsp cornstarch

1/2 Tbsp corn oil + extra for pan & hands

3/4 tsp desired flavoring extract


Grease a cookie sheet with a small amount of corn oil


In a 4 qt pot, over medium-high heat, combine sugar, cornstarch, salt and corn oil.  Add Karo syrup and water.  Stir until mixture boils rapidly.  


Cook to 252 degrees on your candy thermometer.  


Add extract and stir until combined.


Pour onto prepared cookie sheet and when cool enough to handle, oil your hands with a little corn oil and pull into a rope.  Cut into 1" lengths.  Wrap in wax paper.

GLAZED MIXED NUTS

2 egg whites

1 tsp vanilla extract

1 C sugar

1/2 tsp salt

1 tsp cinnamon

1 C pecan halves

1 C walnuts

1 C almonds


Preheat oven to 250 degrees.


Coat 2 baking sheets with cooking spray.


In a large bowl, beat egg whites and vanilla until frothy.


In another large bowl, combine sugar, salt and cinnamon.


Add nuts to egg whites.  Stir to coat evenly.  


Remove 1/2 the nuts and toss them in the sugar mixture until well coated.


Spread in a single layer on baking sheet.


Repeat with remaining nuts.


Bake 1 hour, stirring every 15 minutes.


Let cool, then store in an airtight container.

MY FAMOUS FUDGE

2 1/2 C sugar

1 1/2 sticks (3/4 C) butter

2/3 C evaporated milk

12 oz package (2 cups) semi-sweet chocolate chips

7 oz jar marshmallow cream (also called marshmallow fluff)

1 teaspoon vanilla


Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.


In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals.


Bring to a full rolling boil, stirring constantly with a long wooden spoon. 


Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.


When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth. 


Add marshmallow creme and beat with a wooden spoon until well blended. 


Add vanilla and mix well.


 Immediately pour into the prepared pan.


Let cool to room temperature


Slice and serve! 


Store on the counter covered.


***This recipe is easy to double, just use a 9x13 pan. 


TIP:  Microwave your marshmallow creme for 10 seconds to make it easier to scrape out. (Be sure to remove all traces of foil from the safety seal.)

MORE RECIPES COMING SOON

MORE RECIPES COMING SOON