Microwave Peanut Brittle

*This is one of my most requested recipes

Ingredients:

  • 1-1/2 C RAW peanuts (skin on) – make sure you use RAW peanuts (sometimes hard to find)
  • 1 C sugar
  • 1/2 C light karo corn syrup
  • 1/8 tsp salt
  • 1 tsp butter (use real butter, not margarine)
  • 1 tsp vanilla extract
  • 1 tsp baking soda

Directions:

***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 easily if you are not quick***

  1. Combine raw nuts, sugar, karo syrup and salt in a large glass microwave container
  2. Microwave on high for 3 minutes and 45 seconds
  3. Stir well
  4. Microwave on high for another 3 minutes and 15 seconds
  5. Stir in butter and vanilla
  6. Microwave on high for 1 minute and 30 seconds
  7. Stir in baking soda until light and foamy
  8. Immediately pour onto a lightly greased baking sheet; spread to 1/4″ thickness
  9. 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

Ingredients:

  • 1 C real butter (2 sticks) – DO NOT USE MARGARINE
  • 1 C sugar
  • 3 Tbsp water
  • 1 tsp light karo corn syrup
  • 1/2 C slivered almonds
  • 1 C chopped pecans
  • 1 C chocolate chips

Directions:

  1. Melt butter in saucepan (preferably non-stick and heavy duty)
  2. Once melted, add sugar, water and karo syrup
  3. Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
  4. Raise heat to medium high and let boil
  5. Stir occasionally (DO NOT OVER STIR) until it reaches 290 degrees on the candy thermometer – it will be light/medium brown in color
  6. Remove from heat and quickly stir in the slivered almonds
  7. IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
  8. Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
  9. Sprinkle chopped pecans over entire chocolate and press the nuts into the chocolate
  10. Freeze until chocolate is set, approx. 15 minutes
  11. 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.


English Toffee

*This is basically Almond Roca with no nuts

Ingredients:

  • 1 C real butter (2 sticks) – DO NOT USE MARGARINE
  • 1 C sugar
  • 3 Tbsp Water
  • 1 tsp light karo corn syrup
  • 1 C chocolate chips

Directions:

  1. Melt butter in saucepan (preferably non-stick and heavy duty)
  2. Once melted, add sugar, water and karo syrup
  3. Cook and stir mixture over medium heat until sugar is no longer grainy – all mixed together
  4. Raise heat to medium high and let boil
  5. Stir occasionally (DO NOT OVER STIR) until it reaches 302 degrees on the candy thermometer – it will be light/medium brown in color
  6. Remove from heat
  7. IMMEDIATELY pour into ungreased cookie sheet and spread as thin as you like
  8. Wait a few minutes and then pour the choc chips over mixture – once melted, spread the choc to cover entire top
  9. Freeze until chocolate is set, approx. 15 minutes
  10. Crack and eat

*Store in an airtight container at room temperature.


Truffles

*This is one of my most requested recipes

Ingredients:

  • 1/4 C whipping cream – not heavy whipping cream
  • 6 Tbsp butter
  • 8 oz semi-sweet baking chocolate
  • 1 tsp vanilla extract or any other flavor (peppermint, etc) or 2 Tbsp liqueur
  • unsweetened cocoa powder

Directions:

  1. Bring whipping cream & butter to simmer over medium high heat  
  2. Remove from heat & add chocolate  
  3. Stir until smooth  
  4. Stir in extract or liqueur. 
  5. Transfer to bowl & refrigerate until firm (usually overnight to be safe)
  6. 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

Ingredients:

  • 3 C dark chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • dash salt
  • 1-1/2 tsp vanilla extract

Directions:

  1. Line an 8″ or 9″ square baking pan with foil
  2. Over low heat, melt chocolate, milk and salt until smooth
  3. Stir in vanilla  
  4. Press into foil lined 8×8 or 9×9 square pan
  5. Refrigerate for 2 hours
  6. Cut & enjoy!

*Stores up to a week in an airtight container


Chocolate Covered Honeycomb

Ingredients:

  • 1/4 C honey
  • 1/2 C light karo corn syrup
  • 2 C sugar
  • 3 Tbsp water
  • 1 Tbsp baking soda
  • 12 oz bag chocolate chips
  • sea salt – to taste

Directions:

  1. Line a 9″ square baking dish with parchment paper and grease thoroughly
  2. Combine honey, corn syrup, sugar and water in a deep pan on the stove
  3. Stir together quickly and then turn the stovetop to medium high and do not stir again – watch closely to keep from bubbling over
  4. Cook until mixture reaches 300 degrees on a candy thermometer, about 12-13 minutes and a light amber color
  5. When mixture is at 300 degrees or a light amber brown, remove from heat and quickly stir in 1 Tbsp baking soda – mixture will expand rapidly
  6. Pour into prepared pan and let cool and harden for 30 minutes
  7. When the candy is hard, cut into smaller pieces over a sheet of parchment paper
  8. Melt chocolate in microwave in 30 second intervals (stirring after each interval) until melted
  9. Coat candy in chocolate and set aside on parchment paper to harden

Caramels

Ingredients:

  • 1 (14 oz) can sweetened condensed milk
  • 1 lb box light brown sugar
  • 2 sticks (1 C) REAL butter + extra to butter pan
  • 1 C light karo corn syrup
  • pinch salt
  • 1 tsp vanilla extract

Directions:

  1. Butter a 13″ x 9″ x 2″ baking pan BEFORE you begin!
  2. Melt butter over medium heat, add brown sugar, stirring constantly
  3. Add karo syrup and keep stirring
  4. Add sweetened condensed milk and salt slowly  
  5. Keep stirring and keep cooking over medium heat
  6. Put in candy thermometer and cook to 245 degrees
  7. Remove from heat
  8. Stir in vanilla
  9. Pour into buttered pan
  10. Once cool, cut into squares (or rectangles) and wrap with wax paper

Aunt Joan’s Peanut Butter Balls

Ingredients:

  • 8 oz graham cracker crumbs
  • 1 C (2 sticks) butter – melted
  • 1 lb box powdered sugar
  • 2 tsp vanilla extract
  • 1 (16.3 oz) jar Peter Pan Brand peanut butter 
  • 2 bags semi-sweet chocolate chips

Directions:

  1. Mix the graham cracker crumbs, melted butter, powdered sugar, vanilla and peanut butter by hand until well combined
  2. Roll dough into balls the size of a quarter – you should end up with 50 balls
  3. Place balls on 2 non-stick cookie sheets lined with wax or parchment paper
  4. Place in the fridge for 1 hour to harden
  5. Melt chocolate chips in the microwave oh high for 1 minute – then in 30 second intervals until smooth – stir well after each interval
  6. Remove 1 cookie sheet – leave the other one in the fridge
  7. Dip 1 ball at a time into the melted chocolate – making sure to cover the entire ball
  8. Place ball back onto cookie sheet and put into the fridge to harden
  9. Remove the other cookie sheet and repeat steps 7 & 8

*I store them in the freezer – I bet you can’t eat just one!


Opera Creams

Ingredients:

  • 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)

Directions:

  1. Mix sugar, butter and vanilla in a large bowl by hand
  2. Add 1 Tbsp cream until dough forms – if dough is not sticking together well, add the other Tbsp of cream
  3. Knead dough until glossy
  4. Form into balls and let dry or use immediately as a candy center for chocolate molds
  5. If forming balls and letting dry, dip into melted chocolate after completely dry – best when dipped in unsweetened bakers chocolate, as they are very sweet!

Tiger Butter

Ingredients:

  • 2 lbs white chocolate
  • 1 C smooth peanut butter
  • 1/2 C melted milk or dark chocolate

Directions:

  1. Line a 13″ x 9″ x 2″ pan with wax paper – do not grease the pan – make sure you use enough wax paper to hang over the edges or the candy will stick to the pan
  2. Melt white chocolate in a double broiler, or in the microwave on high for 1 minute, then in additional 30 second intervals, stirring after each interval, until smooth
  3. Mix in peanut butter, stirring until peanut butter is blended
  4. Pour onto wax paper lined pan
  5. Using a tablespoon, glob medium-sized blobs (about 3″ apart) of milk or dark chocolate over the mixture
  6. Using a fork, lightly swirl to give a marbleized (“Tiger”) effect
  7. Let sit at room temperature (the colder, the better)
  8. Do not refrigerate or freeze
  9. Once set, cut into squares and enjoy the candy as it melts in your mouth!

*This candy is best made on a cold day, or in a cold house, which is never a factor for me!  My brother says “you could hang meat” in my house!  LOL


Turtles

Ingredients:

  • nuts – any kind – roughly chopped or whole
  • caramel – melted
  • chocolate – any kind – melted

Directions:

  1. Put a layer of nuts in a flat pan
  2. Melt the caramel 
  3. Spoon circles of melted caramel on the nuts – let it set up for a bit
  4. Spoon melted chocolate over the caramel
  5. Once chocolate is completely set up, turn it over (so the chocolate side is down)
  6. Spoon chocolate on the top side

Microwave Creamy Peanut Butter Fudge

Ingredients:

  • 36 oz (3 bags, about 6 C) white chocolate chips
  • 24 oz (2 bags, about 4 C) peanut butter chips – I use Reese’s Brand for this recipe
  • 40 oz creamy peanut butter – again, I use Reese’s Brand for this recipe
  • 1/4 tsp salt

Directions:

  1. Line a 13″ x 9″ x 2″ baking pan with non-stick foil or parchment paper 
  2. Combine white and peanut butter chips in a large (12 C or more) microwave safe mixing bowl
  3. Heat on high power in the microwave for 1 minute – stir
  4. Heat on high power in 30 second intervals, stirring after each interval, until smooth
  5. Add peanut butter and salt – stir until well combined
  6. Pour into the lined baking pan
  7. Cover with foil and set aside at room temperature for about 6 hours
  8. To speed up this process you may refrigerate for about 2 hours
  9. Remove the fudge from pan and peel off parchment paper or foil
  10. Cut into 96 squares – store in an airtight container for up to a week (if it lasts that long – LOL)

Salt Water Taffy

Ingredients:

  • 1 C light karo corn syrup
  • 3/4 C water
  • 2 C sugar
  • 1 Tbsp cornstarch
  • 1/2 Tbsp corn oil + extra for pan & hands (use corn oil, or it will change the flavor of the taffy)
  • 3/4 tsp desired flavoring extract – try use vanilla or peppermint or cinnamon

Directions:

  1. Grease a cookie sheet with a small amount of corn oil
  2. In a 4 qt pot, over medium-high heat, combine sugar, cornstarch, salt and corn oil  
  3. Add karo syrup and water
  4. Stir until mixture boils rapidly
  5. Cook to 252 degrees on your candy thermometer
  6. Add extract and stir until combined
  7. Pour onto prepared cookie sheet and when cool enough to handle, oil your hands with a little corn oil and pull into a rope
  8. Cut into 1″ lengths
  9. Wrap in wax paper – twisting both ends

Fudge

Ingredients:

  • 2 C sugar
  • 2/3 C milk
  • 2 oz unsweetened chocolate squares
  • 5 Tbsp unsweetened cocoa powder
  • 2 Tbsp light karo corn syrup
  • 1/4 tsp salt
  • 2 Tbsp butter
  • 1 tsp vanilla

Directions:

  1. Butter an 8″ or 9″ square pan – set aside
  2. Combine sugar, milk, chocolate, cocoa, corn syrup and salt into a heavy saucepan
  3. Stir over medium heat until chocolate melts and sugar dissolves
  4. Cook (stirring occasionally) until your candy thermometer reaches 234 degrees
  5. Remove from heat
  6. Add 2 Tbsp butter and cool to lukewarm without stirring
  7. Add 1 tsp vanilla
  8. Beat until thick and no longer glossy
  9. Pour into buttered 8″ or 9″ square pan
  10. When set, cut into squares

Rock Candy

Ingredients:

  • 2 C water
  • 1 C light karo corn syrup
  • 3-1/2 C sugar
  • 1/4 tsp cream of tartar
  • 1/4 tsp vanilla extract
  • 3 drops of gel food coloring – optional

Directions:

  1. In a heavy duty pot, mix all of the ingredients together
  2. Boil and stir continuously until it reaches 300 degrees on your candy thermometer
  3. Pour into a cookie sheet to cool
  4. After cooled (about an hour or so) break into pieces

Rainbow Cake Batter Fudge 

Ingredients:

  • 1 (14 oz) can sweetened condensed milk
  • 1/2 C boxed yellow cake mix
  • 2 C white chocolate chips
  • 1/2 C sprinkles + more for sprinkling on top

Directions:

  1. Pour cake mix and sweetened condensed milk into a large bowl and stir to combine
  2. Add white chocolate chips, then microwave for 1 minute and stir
  3. Place back in microwave for 30 seconds and stir again
  4. Place back in for 30 more seconds and gently stir, making sure chips are fully melted
  5. Fold in sprinkles, being careful not to stir too much – you don’t want the sprinkles to melt and for the color to bleed
  6. Scoop mixture into an aluminum foil-lined 8″ square baking dish (the foil will make it easier to pull out later)
  7. Top with additional sprinkles
  8. Refrigerate for at least 2 hours, or until set
  9. Cut into 1” bars and serve

*You can use the rest of the box of cake mix to bake a cake, just add 1/2 flour to make up for the 1/2 C you removed


Peppermint Cream Cheese Candies

Ingredients:

  • 1 (3 oz) package cream cheese – softened
  • 1/4 tsp peppermint extract
  • 3 C powdered sugar

Directions:

  1. In a small mixing bowl, beat cream cheese with peppermint extract
  2. Beat in half the confectioners’ sugar until smooth
  3. Knead in remaining confectioners’ sugar until fully incorporated
  4. Shape dough into 1/2 inch balls, place on baking sheets, flatten with a fork, and allow to stand 1 hour to harden
  5. Store in airtight containers in refrigerator

White Chocolate Fudge

Ingredients:

  • 1 (8 oz) package cream cheese
  • 4 C powdered sugar
  • 1-1/2 tsp vanilla extract
  • 12 oz white chocolate chips

Directions:

  1. Grease an 8″ square baking dish – set aside
  2. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth
  3. In a microwave safe bowl, melt white chocolate chips on high, for 30 seconds at a time, stirring after each 30 second intervals, until melted and smooth
  4. Fold melted white chocolate into cream cheese mixture
  5. Spread into prepared baking dish
  6. Chill for 1 hour, then cut into 1 inch squares

Peppermint Patties

Ingredients:

  • 1 jar (7oz) marshmallow cream (Fluff)
  • 10 Tbsp unsalted butter – softened (it is important to use unsalted butter)
  • 1-1/2 tsp real vanilla extract
  • 1 -1/2 tsp pure peppermint extract
  • 6 C powdered sugar
  • 4C (24 oz) dark chocolate chips 

Directions:

  1. In a large mixing bowl, beat cream, butter, and extracts until fully combined
  2. Add in powdered sugar and mix on medium speed until well blended (this will take a couple minutes for it to come together)
  3. If it seems sticky, add 1/4 C to 1/2 C powdered sugar and blend until fully combined
  4. Line 2 large baking sheets with parchment paper
  5. Using about 2 Tbsp of filling, shape into a ball, then flatten it for the traditional shape
  6. Continue until all filling is used
  7. Cover with saran wrap and freeze for about 2 hours (or overnight)
  8. Melt chocolate in the microwave on high in 30 second intervals, stirring after each interval – until smooth & melted
  9. Using a toothpick, dip frozen peppermints into the chocolate
  10. Tap until all the excess has dripped off and place back on the parchment paper
  11. Work fast and repeat until all peppermints have been coated – (these should be set within minutes, because you are doing them while still frozen/cold)

*Store at room temperature in a covered container & enjoy!   (I like them frozen!)


Fizzy Candy

Ingredients:

  • 1 C + 3 Tbsp sugar
  • 2 Tbsp light corn syrup
  • 2-1/2 Tbsp water
  • 1-1/2 tsp baking soda
  • 3/4 tsp flavored drink mix (like Kool Aid Brand or Jolly Rancher Brand)
  • 1/2 tsp powdered citric acid

Directions:

  1. Line a baking sheet with a Silpat or a sheet of foil sprayed very lightly with non-stick cooking spray
  2. Measure out all of your ingredients in individual bowls and have them handy by the stove
  3. In a small saucepan, combine the sugar, corn syrup, and 2-1/2 Tbsp water
  4. Attach a candy thermometer to the side of the pan, and bring to a boil over medium heat
  5. Cook the syrup, without stirring, until the thermometer reads 300 degrees, approx. 8 – 10 minutes 
  6. Remove the pan from the heat and carefully stir in the baking soda, flavored drink mix and citric acid – it will foam up quite a bit
  7. QUICKLY pour the syrup onto the prepared baking sheet in one move
  8. Let stand to cool completely
  9. Smash the candy into bite-size pieces
  10. Store in an airtight container for up to 2 weeks

Pecan Pie Brittle

Ingredients:

  • 2 C sugar
  • 2-1/2 C pecans – broken up a bit (but not crushed – you do not want dust)
  • 6 Tbsp unsalted butter – cubed  (+ a little for the baking sheet)
  • 1 Tbsp vanilla extract
  • 1/4 tsp baking soda
  • 1 tsp salt

Directions:

  1. Prepare a large baking sheet with a little butter or a silicone baking mat
  2. Heat sugar in a 4 qt saucepan over medium-high heat
  3. Cook, swirling pan often, until golden amber (302 degrees [Hard Crack Stage] on a candy thermometer)
  4. Add pecans and butter and cook, stirring, until caramel is liquid again and butter is absorbed, about 2 minutes – be careful not to burn the candy
  5. Combine vanilla extract and baking soda in a bowl and then add to pan along with salt
  6. Stir to combine
  7. Pour onto a baking sheet and spread into an even layer with a small rubber spatula
  8. Let cool completely
  9. Break into bite-size pieces and store in an airtight container between sheets of wax paper

*When stirring the candy, make sure you GENTLY STIR and don’t forget to stir the bottom, or the candy will burn and taste nasty!  LOL


Salted Caramel Peanut Roll
Ingredients:

For the Filling:

  • 1/2 C unsalted butter
  • 7 oz jar marshmallow cream
  • 5 C powdered sugar
  • 1 tsp vanilla extract

For the Coating:

  • 2 bags (11 oz each) caramel bits
  • 2 Tbsp unsalted butter
  • 2 C salted, skinless peanuts – chopped

Directions:

Make the Filling:

  1. Melt the butter and marshmallow cream in the microwave on high for about 45 seconds, until butter is fully melted
  2. In a large mixing bowl, combine melted butter and marshmallow to the powdered sugar and vanilla
  3. Cream together until just blended
  4. Drop onto a silpat or large piece of parchment paper
  5. Use your hands to knead the “dough” into a large ball
  6. Divide the ball into 6 equal portions
  7. Use your hands to roll each portion into a 7″ – 8″ log – the key is to keep it 1″ thick around
  8. Wrap each log in parchment paper and freeze 2 hours until firm

Make the Coating:

  1. Melt caramel bits and butter in an 11″ x 7″ x 2″ baking dish in the microwave on high for about 90 seconds, until smooth – the mixture will be thick, and the butter will separate from the caramel – that’s OK!
  2. Allow caramel to cool slightly
  3. Using your hands, combine the butter into the caramel
  4. Press the mixture into the bottom of the baking dish
  5. Score it into 6 equal portions
  6. To coat the marshmallow centers: unwrap the frozen log
  7. Using your hands, take one section of caramel and spread it over the center completely – it will feel like you’re working with play-doh
  8. Once the entire log is covered, press the chopped peanuts into the caramel
  9. Re-wrap in parchment paper and refrigerate
  10. Repeat for each log
  11. When ready to enjoy, slice each log into 1″ pieces