Crockpot Christmas Crack
Ingredients:
1 - 16 oz jar(s) unsalted peanuts
1 - 16 oz. jar(s) salted peanuts
1 - 12 oz bag(s) semi-sweet chocolate chips
1 - 12 oz bag(s) milk chocolate chips
2 - 10 oz bag(s) peanut butter chips
2 - 1 lb pkg white almond bark or vanilla candy coating
Directions:
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours.
Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.
Enjoy!
http://www.justapinch.com
Ingredients:
1 - 16 oz jar(s) unsalted peanuts
1 - 16 oz. jar(s) salted peanuts
1 - 12 oz bag(s) semi-sweet chocolate chips
1 - 12 oz bag(s) milk chocolate chips
2 - 10 oz bag(s) peanut butter chips
2 - 1 lb pkg white almond bark or vanilla candy coating
Directions:
Layer all ingredients in a large crockpot (starting with peanuts). Turn the pot on low, cover with lid, and leave sitting for 2 hours.
Then, remove lid and stir to combine. Replace lid and leave sitting for another 30 minutes.
Stir again and then spoon mixture on to wax paper or non-stick aluminum foil. Allow to harden for at least 1 hour.
Enjoy!
http://www.justapinch.com
English Toffee
Ingredients:
1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans
Directions:
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
Immediately pour into ungreased 13"x9" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
http://"http://www.food.com/recipe/english-toffee
Ingredients:
1 cup butter (only real butter can be used in this recipe)
1 cup sugar
1/4 cup water
1/2 teaspoon salt
3 semi-sweet chocolate baking squares or 1/2 cup chocolate chips
1 cup coarsely broken pecans
Directions:
In heavy saucepan, combine butter, sugar, water, and salt.
Cook to hard-crack stage (300°F) stirring constantly and watching carefully.
Immediately pour into ungreased 13"x9" pan.
Cool until hard.
Melt chocolate over hot, but not boiling water.
Spread over toffee; sprinkle with nuts, pressing them into chocolate.
Let stand 2-3 hours or chill 30 minutes.
Break into bite-size pieces.
http://"http://www.food.com/recipe/english-toffee
Peanut Butter Toffee With Saltines
1/4 lb (one sleeve) saltines (the salted ones)
1 cup brown sugar
1 cup butter
2 1/2 cups semi-sweet chips
1/3 cup peanut butter
Chopped M&M’s
Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee with encase the entire cracker when done. ****
Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it.
Pour boiling mixture over crackers. Place in oven for 5 minutes.
Put dollops of peanut butter on top and return to the oven for 1 minute.
Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then, put back into the oven for 1 minute.
Use spatula to spread the chocolate chips (which have melted). Top with M&M pieces (or whatever you come up with). Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.
http://grinandbakeit.com/peanut-butter-chocolate-holiday-bark
1/4 lb (one sleeve) saltines (the salted ones)
1 cup brown sugar
1 cup butter
2 1/2 cups semi-sweet chips
1/3 cup peanut butter
Chopped M&M’s
Preheat oven to 400-degrees. Line a jelly roll pan with parchment paper (the pan needs to have a lip to it or these things will leak all over your oven.) Place saltines in pan, salted side up. Leave just a bit of space between crackers so the toffee with encase the entire cracker when done. ****
Bring sugar and butter to a boil in a saucepan. Boil for 3 minutes (time the boiling after the whole thing starts boiling, not just the edges). And, resist the urge to stir it.
Pour boiling mixture over crackers. Place in oven for 5 minutes.
Put dollops of peanut butter on top and return to the oven for 1 minute.
Spread melted peanut butter over mixture with spatula and top with chocolate chips. Then, put back into the oven for 1 minute.
Use spatula to spread the chocolate chips (which have melted). Top with M&M pieces (or whatever you come up with). Place in freezer for at least 1 hour. Once these are set, crack them into individual pieces.
http://grinandbakeit.com/peanut-butter-chocolate-holiday-bark
Homemade Peppermint Patties (Makes 8)
Ingredients:
1 pound confectioners sugar (powdered sugar)
4 ounces, cream cheese, softened
¼ teaspoon peppermint extract
6 ounces semi-sweet chocolate chips
Directions:
Using a mixer, gradually add the sugar to the cream cheese, beat well until incorporated.
Add peppermint extract and combine well.
Roll dough into teaspoon size balls and place on baking sheet(s) lined with wax paper or parchment. Create a small “bowl” or indention in each ball using a ¼ teaspoon or your finger. Cover with plastic wrap and let firm up in refrigerator for a few hours.
When peppermints have firmed, melt chocolate according to package directions (microwave is fine). Fill a piping bag or freezer bag with the corner snipped with the melted chocolate. Fill each mini peppermint bowl/indention with chocolate and let cool.
Refrigerate in airtight container until ready to serve.
Helpful Tips:
When making the cream cheese/powdered sugar mixture, gradually add the powdered sugar until the right texture is achieved. You may end up needing to add a bit more than listed in the recipe, or less. It should hold together, but not sticky.
If working by yourself, only make a few balls at a time before pressing the bowls/indention’s to avoid them drying and cracking. The best thing is to work with someone else and have one person roll the balls, while the other follows behind making the bowls/indentations.
Be sure to keep main peppermint mixture lightly covered with plastic or a damp paper towel while making the balls to avoid it drying out.
Saltine Cracker English Toffee
Ingredients:
40 salted saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
2 cups milk chocolate chips
1 cup chopped nuts (I used peanuts, you can use whatever kind you like) *** optional
Directions:
Preheat oven to 400 degrees.
Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
http://www.sixsistersstuff.com/2012/12/saltine-cracker-english-toffee.html
Ingredients:
40 salted saltine crackers
1 cup (2 sticks) butter
1 cup brown sugar
2 cups milk chocolate chips
1 cup chopped nuts (I used peanuts, you can use whatever kind you like) *** optional
Directions:
Preheat oven to 400 degrees.
Line a large jelly roll pan (mine was 15x10") with aluminum foil and spray with non-stick cooking spray. Lay the saltine crackers evenly on the pan (I put mine really close together so that they were touching).
In a saucepan, melt the butter and brown sugar over medium heat. Bring it to a boil and let it boil for three minutes without stirring. After three minutes, pour the hot brown sugar mixture evenly over the saltine crackers.
Bake in the preheated oven for 5-7 minutes. Remove the pan from the oven and sprinkle the chocolate chips across the toffee. Let them melt for a couple of minutes and then use a spatula to spread the melted chocolate evenly across the toffee (like frosting).
Sprinkle chopped nuts on top of the melted chocolate. Let the toffee and chocolate cool completely (I put mine in the fridge to help it set up quickly). Break the toffee into bite-size pieces.
To store, keep in an air-tight container for 1-2 weeks or in the freezer for a couple of months.
http://www.sixsistersstuff.com/2012/12/saltine-cracker-english-toffee.html
Caramels
Ingredients:
2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
http://allrecipes.com/recipe/caramels-i/detail.aspx
Ingredients:
2 cups white sugar
1 1/2 cups corn syrup
2 cups heavy cream
1 cup butter
1 teaspoon vanilla extract
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
http://allrecipes.com/recipe/caramels-i/detail.aspx
Orange Slice Candy
Ingredients:
1 box (6 oz) fruit pectin
3/4 cup water
1/2 tsp.baking soda
1-1/4 cups sugar, divided
1 cup light corn syrup
2 tsp. orange extract
5 drops each: red and yellow liquid food coloring
How to make it
Spray 9x5-inch loaf pan with cooking spray; set aside.
Mix pectin, water and baking soda in medium saucepan (mixture will be foamy).
Combine 1 cup of the sugar and the corn syrup in large saucepan.
Cook both mixtures on high heat 4 minutes, or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring mixtures in both saucepans frequently.
Gradually add pectin mixture to boiling sugar mixture, stirring constantly.
Boil 1 min., stirring constantly.
Remove from heat.
Stir in extract and food coloring.
Pour immediately into prepared pan.
Let stand at room temperature 3 hours or overnight until candy is cool and firm.
SPRINKLE remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper.
Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water.
Roll candy in sugar until evenly coated.
Place in single layer on wire racks.
Let stand, uncovered, at room temperature overnight.
Store in airtight container at room temperature.
www.grouprecipes.com
Ingredients:
1 box (6 oz) fruit pectin
3/4 cup water
1/2 tsp.baking soda
1-1/4 cups sugar, divided
1 cup light corn syrup
2 tsp. orange extract
5 drops each: red and yellow liquid food coloring
How to make it
Spray 9x5-inch loaf pan with cooking spray; set aside.
Mix pectin, water and baking soda in medium saucepan (mixture will be foamy).
Combine 1 cup of the sugar and the corn syrup in large saucepan.
Cook both mixtures on high heat 4 minutes, or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn't stop bubbling when stirred), stirring mixtures in both saucepans frequently.
Gradually add pectin mixture to boiling sugar mixture, stirring constantly.
Boil 1 min., stirring constantly.
Remove from heat.
Stir in extract and food coloring.
Pour immediately into prepared pan.
Let stand at room temperature 3 hours or overnight until candy is cool and firm.
SPRINKLE remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper.
Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water.
Roll candy in sugar until evenly coated.
Place in single layer on wire racks.
Let stand, uncovered, at room temperature overnight.
Store in airtight container at room temperature.
www.grouprecipes.com
Slow Cooker Chocolate Candy
Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions:
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
http://www.foodnetwork.com/recipes/trisha-yearwood
Ingredients:
2 pounds salted dry-roasted peanuts
4 ounces German's sweet chocolate (about 4 squares)
One 12-ounce package semisweet chocolate chips (about 2 cups)
2 1/2 pounds white almond bark
Directions:
Put the peanuts in the bottom of a 4-quart slow cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners.
http://www.foodnetwork.com/recipes/trisha-yearwood
Healthy Chocolate Peanut Butter Swirl Fudge
Ingredients:
1/2 cup coconut oil
1/2 cup honey
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl
Directions:
Line a loaf pan with parchment paper
Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form. Stir in the honey. Next, stir in the cocoa powder and peanut butter until well combined. Pour into the prepared loaf pan.
Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes. Serve cold or re-freeze to store for a later time.
http://www.foodiefriendsfridaydailydish.com/recipe-for-healthy-chocolate-peanut-butter-fudge/
Ingredients:
1/2 cup coconut oil
1/2 cup honey
1/2 cup + 2 tbsp cocoa powder
2 tbsp peanut butter, plus more for the swirl
Directions:
Line a loaf pan with parchment paper
Warm up the coconut oil in the microwave for 15 seconds to make sure it is in liquid form. Stir in the honey. Next, stir in the cocoa powder and peanut butter until well combined. Pour into the prepared loaf pan.
Drop a few spoonfuls of peanut butter on top of the fudge and, using a knife, swirl it into the fudge. Place in the freeze for 15-20 minutes. Serve cold or re-freeze to store for a later time.
http://www.foodiefriendsfridaydailydish.com/recipe-for-healthy-chocolate-peanut-butter-fudge/
Creamy Lemon Fudge
1-1/2 teaspoons plus 1/2 cup butter, divided
1 package (4.3 ounces) cook-and-serve lemon pudding mix
1/2 cup cold milk
3-3/4 cups confectioners' sugar
1 teaspoon lemon extract
Line a 9-in. square pan with foil.
Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened.
Remove from the heat. Beat in confectioners' sugar and extract. Pour into prepared pan; refrigerate until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Yield: about 1-1/2 pounds.
Nutritional Facts 2 pieces equals 78 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 41 mg sodium, 14 g carbohydrate, 0 fiber, trace protein.
1-1/2 teaspoons plus 1/2 cup butter, divided
1 package (4.3 ounces) cook-and-serve lemon pudding mix
1/2 cup cold milk
3-3/4 cups confectioners' sugar
1 teaspoon lemon extract
Line a 9-in. square pan with foil.
Grease the foil with 1-1/2 teaspoons butter; set aside.
In a large heavy saucepan, combine the pudding mix, milk and remaining butter. Cook and stir over medium heat until thickened.
Remove from the heat. Beat in confectioners' sugar and extract. Pour into prepared pan; refrigerate until set.
Using foil, lift fudge out of pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Yield: about 1-1/2 pounds.
Nutritional Facts 2 pieces equals 78 calories, 3 g fat (2 g saturated fat), 7 mg cholesterol, 41 mg sodium, 14 g carbohydrate, 0 fiber, trace protein.
Chocolate, Caramel, Coconut Fudge (aka Samoa Fudge)
Ingredients:
3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
1 pinch kosher salt
1 pkg (11oz) white chocolate morsels
1 pkg (3oz) coconut cream JELL-O pudding mix
1 jar (7oz) marshmallow fluff
2 cup Kraft caramel bits
1 tsp heavy cream
3/4 cup semi sweet chocolate morsels
1 cup toasted coconut
Instructions:
Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
Immediately pour into a parchment paper lined 13x9 baking dish.
Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
Refrigerate fudge for 2-3 hours until set.
Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.
Ingredients:
3/4 cup unsalted butter
3/4 cup heavy cream
1 1/2 cup granulated sugar
1 pinch kosher salt
1 pkg (11oz) white chocolate morsels
1 pkg (3oz) coconut cream JELL-O pudding mix
1 jar (7oz) marshmallow fluff
2 cup Kraft caramel bits
1 tsp heavy cream
3/4 cup semi sweet chocolate morsels
1 cup toasted coconut
Instructions:
Toast coconut according to package directions. I use sweetened coconut flakes. Set aside to cool.
Melt caramel bits with 1 tsp heavy cream in microwave, stirring every 30 seconds until smooth. Set aside.
In a large saucepan, heat butter, cream, sugar ans alt on medium high heat. Bring to a boil, stirring contantly. When it begins to boil, set timer for about 5 minutes, stirring continuously.
Remove from heat. Pour into a mixing bowl and using a stand mixer whisk together the pudding mix, white chocolate and marshmallow fluff until combined (and chocolate is smooth).
Immediately pour into a parchment paper lined 13x9 baking dish.
Pour caramel over top of fudge (it will be thick). Use a knife to spread and swirl it into the fudge (don't worry if the top of the fudge looks bumpy).
Refrigerate fudge for 2-3 hours until set.
Melt semi sweet morsels. Spread over set fudge and sprinkle generously with toasted coconut. Cut into bites and enjoy. Store in covered container in refrigerator.
Peanut Brittle
2 cups raw peanuts
1/4 cup water
1 tsp. baking soda
1tsp. butter
1 cup sugar
1/2 cup Karo syrup
Directions:
Butter a cookie sheet and set aside. Mix water, sugar, peanuts, and syrup in a 2 quart pan. Bring to a boil.
Cook until candy thermometer reaches hard crack stage (310 F) Remove from heat.
Quickly stir in baking soda and butter. Will harden rapidly.
Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.
http://www.cooks.com/rec//view/0,177,133179-255199,00html
2 cups raw peanuts
1/4 cup water
1 tsp. baking soda
1tsp. butter
1 cup sugar
1/2 cup Karo syrup
Directions:
Butter a cookie sheet and set aside. Mix water, sugar, peanuts, and syrup in a 2 quart pan. Bring to a boil.
Cook until candy thermometer reaches hard crack stage (310 F) Remove from heat.
Quickly stir in baking soda and butter. Will harden rapidly.
Pour quickly onto a buttered cookie sheet and let stand for about an hour to cool. Break up into pieces.
http://www.cooks.com/rec//view/0,177,133179-255199,00html
Almond Toffee Bites
Yield: 24 bites or one 11x7 pan
Ingredients:
1 cup unsalted butter
1 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
12oz milk chocolate, melted
1 cup unblanched whole almonds
1 cup finely ground walnuts
Instructions:
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Yield: 24 bites or one 11x7 pan
Ingredients:
1 cup unsalted butter
1 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp kosher salt
12oz milk chocolate, melted
1 cup unblanched whole almonds
1 cup finely ground walnuts
Instructions:
On a foil lined baking dish (11x7)- or in a silicone brownie bite pan (with 24 bites)- arrange almonds in a single layer. Set aside.
In a heavy pan, combine butter, sugar, vanilla and salt. Cook over medium-high heat with a wooden spoon until butter melts, stirring constantly. (REALLY STIRRING CONSTANTLY)! Bring mixture to a rolling boil. Continue boiling (AND STIRRING) an additional 5-7 minutes until candy turns the color of almonds (about 300 degrees). Pour over almonds. If using the brownie bite pan, I use a small metal scoop to get toffee into each bite, working quickly!
Cool completely.
When candy is cooled and set (about 2 hours), spread chocolate over top of toffee. Sprinkle generously with ground walnuts. If doing both sides, use only half of the chocolate and walnuts. Allow top to set before flipping over and doing bottom. When set, pop out of silicone pan and store in a airtight containers. OR cut into pieces. ENJOY!
Peanut Butter Fudge
Ingredients:
12 oz. pkg. milk chocolate chips
12 oz. Peanut Butter
14 oz. sweetened condensed milk
Directions:
Melt chocolate chips and peanut butter in a doubler boiler over medium heat.
Remove the peanut butter mixture from heat and slowly stir milk into the mixture.
Line a pan with wax paper and pour mixture into pan.
Refrigerate to chill.
Cut into 1" pieces.
Ingredients:
12 oz. pkg. milk chocolate chips
12 oz. Peanut Butter
14 oz. sweetened condensed milk
Directions:
Melt chocolate chips and peanut butter in a doubler boiler over medium heat.
Remove the peanut butter mixture from heat and slowly stir milk into the mixture.
Line a pan with wax paper and pour mixture into pan.
Refrigerate to chill.
Cut into 1" pieces.
Peanut Butter Fudge
1 (16 ounce) can vanilla frosting
1 (18 ounce) jar peanut butter
Directions:
Empty entire jar of peanut butter in a mixing bowl.
Heat vanilla frosting in its container (make sure you pull off all the foil lining) in microwave for about 60 seconds or until completely melted.
Pour the melted frosting in the bowl with the peanut butter and mix well.
Quickly pour the mixture into a 9x13 pan, allow fudge to set, cut into small squares
Penuche
Ingredients:
1 1/2 cups granulated sugar
1 cup brown sugar, firmly packed
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Instructions:
Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.
Makes 1-1/4 pounds (32 pieces).
Nutritional facts per serving
calories: 80, total fat: 2g, saturated fat: 1g, cholesterol: 3mg, sodium: 11mg, carbohydrate: 15g, fiber: 0g, protein: 0g, vitamin A: 1%, vitamin C: 0%, calcium: 0%, iron: 1%
http://dianasdesserts.com
Ingredients:
1 1/2 cups granulated sugar
1 cup brown sugar, firmly packed
1/3 cup half-and-half or light cream
1/3 cup milk
2 tablespoons butter
1 teaspoon vanilla extract
1/2 cup chopped pecans or walnuts
Instructions:
Line a 8 x 4 x 2-inch or a 9 x 5 x 3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
Butter sides of a heavy 2-quart saucepan. In saucepan combine sugars, half-and-half or cream, and milk. Cook and stir over medium-high heat till mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate, steady rate, stirring frequently, till thermometer registers 236 degree F, soft-ball stage (15 to 20 minutes).
Remove saucepan from heat. Add butter and vanilla, but do not stir. Cool, without stirring, to 110 degree F (about 50 minutes).
Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon till penuche just begins to thicken. Add nuts. Continue beating till penuche becomes very thick and just starts to lose its gloss (about 10 minutes total).
Immediately spread penuche in the prepared pan. Score into squares while warm. When penuche is firm, use foil to lift it out of pan. Cut penuche into squares. Store tightly covered.
Makes 1-1/4 pounds (32 pieces).
Nutritional facts per serving
calories: 80, total fat: 2g, saturated fat: 1g, cholesterol: 3mg, sodium: 11mg, carbohydrate: 15g, fiber: 0g, protein: 0g, vitamin A: 1%, vitamin C: 0%, calcium: 0%, iron: 1%
http://dianasdesserts.com
Pistachio Fudge
Ingredients:
1 pound white baking chocolate
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon McCormick® pure vanilla extract
1/4 teaspoon McCormick® Pure almond extract
1/8 teaspoon McCormick® green food color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired
Directions:
Line an 8-inch square pan with foil, allowing foil to extend over sides
of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch) squares.
Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
Ingredients:
1 pound white baking chocolate
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
1/2 teaspoon McCormick® pure vanilla extract
1/4 teaspoon McCormick® Pure almond extract
1/8 teaspoon McCormick® green food color
1/2 cup chopped pistachios
Additional pistachios for garnish, if desired
Directions:
Line an 8-inch square pan with foil, allowing foil to extend over sides
of pan.
Spray with no stick cooking spray.
Melt chocolate as directed on package.
Beat cream cheese in large bowl with electric mixer until smooth. Gradually beat in sugar on low speed until well blended.
Add melted chocolate, extracts and food color; mix well.
Stir in chopped pistachios.
Spread evenly in prepared pan.
Garnish with additional pistachios, if desired.
Refrigerate at least 1 hour or until firm.
Use foil to lift out of pan onto cutting board.
Cut into 25 (1 1/2-inch) squares.
Store in refrigerator.
Substitute: One bag (12 ounces) white chocolate chips can be substituted for the white chocolate squares.
Pumpkin Fudge
Ingredients:
1 cup chopped walnuts, divided
1 1/2 cups granulated sugar
1 1/2 cups packed light brown sugar
3/4 cup (1 1/2 sticks) unsalted butter, cut in
o small pieces
23 cup evaporated milk
2/3 cup pureed pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1/8 teaspoon allspice
2 cups white chocolate chips
1 jar (7 oz.) marshmallow crème1
1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350 degrees F. Spread the nuts onto a baking sheet and place in preheated oven 5-7 minutes until fragrant. Shake the baking sheet halfway through baking so the nuts will toast evenly. Remove nuts from oven and set
aside to cool completely.
Line a 13 x 9-inch baking pan with foil letting the foil extend up the two short sides of the pan and overhang slightly on both ends.
In a heavy saucepan, combine sugar, brown sugar, evaporated milk, pumpkin, butter and spice. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 10 to 12 minutes or until candy thermometer reaches 234° to 240º F (soft-ball stage).
Quickly stir in white chocolate chips, marshmallow crème, 3/4 cup walnuts and vanilla extract. Stir vigorously for 1 minute or until morsels are melted. Immediately pour into prepared pan and top with remaining 1/4 cup walnuts. Let stand on wire rack for 2 hours or until completely cooled. Refrigerate tightly covered. To cut, lift from pan; remove foil. Cut into 1-inch pieces.
Red Velvet Fudge
Ingredients:
2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring
*Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk… I think it could handle a little more sweetness!
Directions:
Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
Allow fudge to cool to 110 degrees and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
Place in prepared pan and allow to cool, usually 1-2 hours.
This recipe yielded 25 small squares.
http://iambaker.net
Ingredients:
2 cups white sugar
1/4 cup cocoa
1 cup buttermilk
3 tablespoons butter
1 tsp vanilla
1 tsp red gel food coloring
*Next time I make this I am going to try 1/2 cup buttermilk and 1/2 cup sweet condensed milk… I think it could handle a little more sweetness!
Directions:
Using a 5×9 pan (typically same size as banana bread pan, if you want thinner pieces, use 8×8) line pan with wax parchment paper or wax paper. Make sure you have some extra on all four sides.
Combine sugar, cocoa, buttermilk, sweet condensed milk (if you choose to add it), and food coloring in a non stick pan. (I used a big pot) Stir to combine. Bring to a boil, stirring constantly, but do not scrape down the sides. (to avoid getting crystallized sugar in fudge)
Using a well calibrated thermometer, make sure the fudge gets up to 238 degrees.
Reduce heat and allow fudge to simmer. DO NOT STIR. At all. Like seriously dont even touch the pan.
Allow fudge to cool to 110 degrees and add butter and vanilla.
Beat by hand or use electric mixer until fudge loses its sheen. (I used an electric mixer for 20 minutes. Not kidding. Some folks say this stage takes 3-5 minutes.)
Place in prepared pan and allow to cool, usually 1-2 hours.
This recipe yielded 25 small squares.
http://iambaker.net
Birthday Cake Fudge
Ingredients:
1 tin of Condensed Milk (I used Carnation Condensed Milk)
450g / 2 1/2 Cups White Chocolate (chopped)
3 Tsp Vanilla Extract
1 Tsp Almond Extract
50g / 1.8 OZ Marshmallow Creme
Red Food Dye (Optional)
Method:
Line a 9 by 9 brownie tin with tin foil.
In a saucepan place your condensed milk, vanilla, almond and chocolate.
Over a medium to low melt the chocolate. Continually stirring until all the chocolate has melted and you are left with a smooth mixture.
Then stir in the marshmallow cream.
Once fully combined pour just over 3/4 of the fudge mixture into your prepared tin and quickly smooth it out.
Then, still over the heat, add the food dye to your remaining mixture.
Beat the colour in very quickly and once the colour is evenly distributed and you are left with a pink mixture,pour dollops of the pink mixture on top of the white fudge.
Using a knife quickly swirl the 2 colours together.
Then pop into the fridge and chill for at least 4 hours.
Then slice and serve.
Ingredients:
1 tin of Condensed Milk (I used Carnation Condensed Milk)
450g / 2 1/2 Cups White Chocolate (chopped)
3 Tsp Vanilla Extract
1 Tsp Almond Extract
50g / 1.8 OZ Marshmallow Creme
Red Food Dye (Optional)
Method:
Line a 9 by 9 brownie tin with tin foil.
In a saucepan place your condensed milk, vanilla, almond and chocolate.
Over a medium to low melt the chocolate. Continually stirring until all the chocolate has melted and you are left with a smooth mixture.
Then stir in the marshmallow cream.
Once fully combined pour just over 3/4 of the fudge mixture into your prepared tin and quickly smooth it out.
Then, still over the heat, add the food dye to your remaining mixture.
Beat the colour in very quickly and once the colour is evenly distributed and you are left with a pink mixture,pour dollops of the pink mixture on top of the white fudge.
Using a knife quickly swirl the 2 colours together.
Then pop into the fridge and chill for at least 4 hours.
Then slice and serve.
“Reese’s” Peanut Butter Cups
Ingredients:
1 16-oz jar if creamy Natural Jif peanut butter (or use whatever you have)
1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)
1 1/2 cups powdered sugar
4-6 Tablespoons melted butter
Cooking Spray
Mini Cupcake Papers
Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)
Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.
Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!
When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.
www.onegoodthingbyjillie.com
Ingredients:
1 16-oz jar if creamy Natural Jif peanut butter (or use whatever you have)
1 2-lb bag (or 2 1-lb bags) of high quality chocolate chips, milk or dark (we’re a MILK chocolate sorta family)
1 1/2 cups powdered sugar
4-6 Tablespoons melted butter
Cooking Spray
Mini Cupcake Papers
Melt butter in microwave. Empty the peanut butter into a bowl and stir in the powdered sugar. Mix in 4 Tablespoons of melted butter. If it seems a little dry and crumbly, add another 1 to 2 Tablespoons of melted butter. Just enough to make into a thick, smooth filling. Set aside.
Melt the chocolate in a double boiler (or the microwave), stirring often until it becomes smooth and velvety.
Arrange your cupcake papers onto a baking sheet and lightly mist with cooking spray. (I used my mini muffin pans.)
Spoon the melted chocolate into the cupcake papers, coating the bottoms and sides entirely. I had to use one finger to “coax” the chocolate up the sides of the cupcake wrapper. Set the extra chocolate aside.
Once all cupcake papers are coated, place the tray in the refrigerator to cool for about five to ten minutes.
Pipe or spoon the peanut butter mixture into the cooled chocolate cups. I used a Ziploc bag to pipe the mixture into the cups…SO fast and easy that way!
When all the chocolate cups are filled, dip one finger into some water and then press down on each glob of filling to flatten a bit. Then spoon the remaining melted chocolate over the top of the peanut butter and place the tray back in the refrigerator for another 30-minutes to set completely. Recipe should yield about 55 mini peanut butter cups.
www.onegoodthingbyjillie.com
Homemade Peanut Butter Cups
Yield: Makes 12-18 peanut butter cups (depends on how thick you make the layers)
Ingredients:
16 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted
Directions:
Line a standard 12 cup muffin tin with paper cupcake liners.
Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!
http://fifteenspatulas.com
Yield: Makes 12-18 peanut butter cups (depends on how thick you make the layers)
Ingredients:
16 oz semisweet chocolate, chopped
1/2 cup creamy natural peanut butter
2 tbsp butter, softened
1.75 oz confectioner's sugar (1/4 cup+2 tbsp), sifted
Directions:
Line a standard 12 cup muffin tin with paper cupcake liners.
Melt half the chocolate either in a double boiler (the safer method) or in the microwave (the more dangerous, but easier/lazier method). I opt for the latter.
Distribute the melted chocolate into the 12 muffin tins, only barely filling the bottom of each cup. If the chocolate does not lie flat, drop the pan repeatedly on the counter, and it will flatten and smooth itself out. Place the pan in the freezer for 15 minutes.
In the meantime, whip the peanut butter, butter, and confectioner's sugar together with a hand mixer until mixed and light. Taste it and make sure the sweetness is to your liking. Place small tablespoons of peanut butter into each cup, then drop the pan repeatedly on the counter again, so the peanut butter layer is flattened out. Place in the freezer for 15 minutes.
Melt the last 1/2lb of chocolate, and portion small spoonfuls of chocolate into the cups, one cup at a time, immediately dropping the pan repeatedly on the counter to flatten each cup. In my experience of making these, the chill from the peanut butter (because it was just in the freezer) will harden up that top layer of chocolate very quickly, so you must flatten out the tops immediately after you pour the chocolate into each cup. Place the peanut butter cups in the freezer for 15 minutes to set the top layer of chocolate.
You can either refrigerate them for a peanut butter cup with more bite, or leave them at room temperature for a softer, creamier bite. Just peel the wrapper off, and enjoy!
http://fifteenspatulas.com
Crunchy Peanut Butter Cups
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt
Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.
www.blueeyedbakers.com
1/4 cup butter
3/4 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup sugar
1 cup semisweet or milk chocolate chips
1/4 cup milk
Sea salt
Line a muffin tin with papers (you could also use a mini muffin tin if you prefer).
In a microwave safe bowl, melt the butter & peanut butter together for 45 seconds. Stir until smooth. Add graham cracker crumbs and sugar and mix to combine. Distribute mixture evenly between the prepared muffin cups. Refrigerate for 15 minutes to set peanut butter layer.
After the peanut butter has chilled, combine chocolate and milk in a microwave safe bowl and heat in 25 second intervals until chocolate is just melted. Stir until smooth. Distribute chocolate evenly over the top of the peanut butter layer. Sprinkle with sea salt and chill until firm, at least 30 minutes. Store covered in the fridge.
www.blueeyedbakers.com
Primal Fudge
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator. Mmm-mm!
http://www.practicalpaleo.blogspot.com
1/2 cup coconut oil
1/2 cup high quality cocoa powder
1/2 cup smooth almond butter
1/4 cup raw honey or maple syrup
1/2 teaspoon vanilla
Melt coconut oil. Blend all ingredients together in a food processor or blender. Pour into paper-lined muffin tin cups or silicon muffin cups and fill half-inch full. Makes 10. Chill for 30 minutes or freeze for 10 minutes. When firm, remove. Store in a sealed container in the refrigerator. Mmm-mm!
http://www.practicalpaleo.blogspot.com
CREAMY NEW ORLEANS PRALINES
3 cups sugar...
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans
Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), and bring to a nice rolling boil. Add soda, stir and cook until soft-ball is formed when dropped in cold water. Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons onto greased cookie sheet. (DO IT FAST before the candy hardens).
3 cups sugar...
1 cup buttermilk
1/4 cup light corn syrup
1 pinch salt
1 tsp baking soda
1 tsp vanilla extract
1 quart pecans
Combine sugar, buttermilk, corn syrup and salt in a very large pan (it will foam considerably when soda is added), and bring to a nice rolling boil. Add soda, stir and cook until soft-ball is formed when dropped in cold water. Then remove from heat and add vanilla. Beat until color changes and candy thickens. Stir in pecans. Drop by teaspoons onto greased cookie sheet. (DO IT FAST before the candy hardens).
New Orleans Pralines II
Ingredients:
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup sugar
1 1/4 cups packed light brown sugar
2 cups pecan pieces
Directions:
Line two baking sheets with parchment paper; set aside.
In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.
Ingredients:
4 tablespoons unsalted butter
1/2 cup heavy cream
1 cup sugar
1 1/4 cups packed light brown sugar
2 cups pecan pieces
Directions:
Line two baking sheets with parchment paper; set aside.
In a medium saucepan over medium-low heat, melt butter. Add the cream and both sugars and continue cooking until the sugars are dissolved. Increase the heat to medium and simmer until the mixture reaches 240-250 degrees F, stirring occasionally. (If the mixture begins to crystallize you can add 2 more tablespoons of the cream and continue cooking until it loosens up)
Add the pecans, remove from heat and give the mixture a final gentle stir. Use a wooden spoon, portion about 2 tablespoons of the praline mixture onto the prepared baking sheet, spacing at least 1 inch between them. (If the mixture begins to crystallize and set up before you finish portioning all of the pralines, add an additional 2 tablespoons of cream to the saucepan and set the pan over medium heat until the mixture is creamy, then continue portioning the candies.) Cool for at least 30 minutes before transferring to an airtight container.
New Orleans Pralines I
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup evaporated milk
4 tbsp butter, cubed
2 tsp. vanilla extract
1/2 cups toasted pecans, coarsely chopped
Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
In a medium saucepan combine the brown sugar, granulated sugar, and evaporated milk over medium heat. Stir until the sugar dissolves, then insert a candy thermometer.
Cook the candy, stirring occasionally, until the candy reaches 240 degrees on the thermometer.
Once the proper temperature is reached, remove the pan from the heat and drop the chunks of butter on top, but do not stir. Allow the pan to sit for one minute.
After a minute, add the vanilla extract and the pecans, and begin to stir smoothly and constantly with a wooden spoon. Soon the candy will begin to get thicker and lighter in color.
Continue to stir until the candy starts to hold its shape. It should still be easy to stir, however. It is important not to stir too much, as pralines quickly go from fluid to rock-solid. Once it is a lighter, opaque brown and holds its shape, quickly begin to drop small spoonfuls of the candy onto the prepared baking sheet.
Work quickly to form the candies, as the pralines will start to set in the saucepan. If the candy stiffens before you’re done scooping, add a spoonful of very hot water and stir until it loosens, then continue scooping until you have formed all the pralines.
Allow the candy to fully set at room temperature, for about 30 minutes. Store New Orleans Pralines in an airtight container at room temperature.
Homemade Pralines
Recipe by The New Orleans School of Cooking
1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 1/2 cups pecans
1 teaspoon vanilla
Combine all ingredients and bring to a “softball stage” (238-240 degrees F), stirring constantly. Remove from heat.
Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
Options: Praline sauce (add 1/2 cup corn syrup to mixture). Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)
Makes 1-50 pralines depending on size
Recipe by The New Orleans School of Cooking
1 1/2 cups granulated sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 1/2 cups pecans
1 teaspoon vanilla
Combine all ingredients and bring to a “softball stage” (238-240 degrees F), stirring constantly. Remove from heat.
Stir until mixture thickens (again stirring constantly), becomes creamy and cloudy, and pecans stay suspended in mixture. Spoon out on buttered waxed paper, aluminum foil or parchment paper. When using waxed paper, be sure to buffer with newspaper underneath, as hot wax will transfer to whatever is beneath.
Note: To roast pecans, bake them on a sheet pan at 275 degrees for 20 to 25 minutes, until slightly browned and fragrant.
Options: Praline sauce (add 1/2 cup corn syrup to mixture). Chocolate covered praline candy. Flavored pralines (chocolate, coffee, brandy, etc.)
Makes 1-50 pralines depending on size
The South's Finest Pralines
1 1/2 c sugar
1 1/2 c packed light brown sugar
1/8 tsp salt
3 Tbsp dark corn syrup
1 c evaporated milk
2 Tbsp butter
1 tsp pure vanilla extract
1 1/2 c pecan halves
Directions:
Butter the sides of a heavy 2-quart saucepan
Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.)
Remove from heat and allow it to cool for 8 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
1 1/2 c sugar
1 1/2 c packed light brown sugar
1/8 tsp salt
3 Tbsp dark corn syrup
1 c evaporated milk
2 Tbsp butter
1 tsp pure vanilla extract
1 1/2 c pecan halves
Directions:
Butter the sides of a heavy 2-quart saucepan
Put the sugars, salt, corn syrup, milk, and butter in saucepan. Over medium heat, stir mixture constantly with a wooden spoon until sugars have dissolved and mixture comes to a boil.
Continue to cook to a soft ball stage, approximately 236 degrees F on a candy thermometer. (If you do a cold water test, drizzle a drop of candy into a glass of cold water, the ball of candy will flatten between your fingers when you take it out of the water.)
Remove from heat and allow it to cool for 8 minutes.
Add the vanilla and nuts, and beat with a spoon by hand for approximately 2 minutes or until candy is slightly thick and begins to lose its gloss.
Quickly drop heaping tablespoons onto waxed paper. If the candy becomes stiff, add a few drops of hot water.
Georgia Pralines
Preheat oven to 350F
Chop pecans and place on baking sheet or shallow pan.
Bake pecans for 8-10 minutes or until pecans are toasted and fragrant.
In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Gently stir in toasted pecans allowing mixture to thicken and cool slightly.
Line baking sheet with parchment paper.
Drop heaping spoonfuls of mixture onto paper and allow to harden/cool for at least 30 minutes.
Ingredients:
1 cup Chopped Pecans
1 cup Brown Sugar
⅓ cups Whipping Cream
¼ cups Butter
1 cup Powdered Sugar
1 teaspoon Vanilla
http://tastykitchen.com/recipes/desserts/georgia-pralines/
Preheat oven to 350F
Chop pecans and place on baking sheet or shallow pan.
Bake pecans for 8-10 minutes or until pecans are toasted and fragrant.
In a medium saucepan, bring brown sugar, whipping cream and butter to a boil over medium heat, stirring constantly. Boil for about 1 minute. Remove from heat, and whisk in powdered sugar and vanilla until smooth.
Gently stir in toasted pecans allowing mixture to thicken and cool slightly.
Line baking sheet with parchment paper.
Drop heaping spoonfuls of mixture onto paper and allow to harden/cool for at least 30 minutes.
Ingredients:
1 cup Chopped Pecans
1 cup Brown Sugar
⅓ cups Whipping Cream
¼ cups Butter
1 cup Powdered Sugar
1 teaspoon Vanilla
http://tastykitchen.com/recipes/desserts/georgia-pralines/
Peanut Brittle
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Directions:
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Ingredients:
1 cup white sugar
1/2 cup light corn syrup
1/4 teaspoon salt
1/4 cup water
1 cup peanuts
2 tablespoons butter, softened
1 teaspoon baking soda
Directions:
Grease a large cookie sheet. Set aside.
In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water. Stir until sugar is dissolved. Stir in peanuts. Set candy thermometer in place, and continue cooking. Stir frequently until temperature reaches 300 degrees F (150 degrees C), or until a small amount of mixture dropped into very cold water separates into hard and brittle threads.
Remove from heat; immediately stir in butter and baking soda; pour at once onto cookie sheet. With 2 forks, lift and pull peanut mixture into rectangle about 14x12 inches; cool. Snap candy into pieces.
Homemade Almond Joy
14 oz - sweetened condensed milk
1 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar
2 14 oz bag sweetened flaked coconut
1-2 24 oz pkg. chocolate almond bark or dark chocolate chips
1-1 1/2 cup whole almonds
Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.
In the bowl of a mixer with the paddle attachment, on medium speed, blend the sweetened condensed milk, butter and vanilla. Add the powdered sugar a little at a time, mixing until smooth. On low speed add the coconut a little at a time and mix until thoroughly combined with the powdered sugar mixture. The mixture will be thick. Place mixture in the refrigerator for 30 minutes.
Line a baking sheet with parchment paper. Remove the coconut mixture from the refrigerator. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the coconut mixture together very well so they don’t crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That’s ok. Place the baking sheet in the freezer to chill while you melt the chocolate.
In a medium microwave safe bowl, melt chocolate in the microwave 2-4 minutes at 30 SECOND intervals until chocolate is melted. Remove the coconut candies from the freezer. Place one coconut almond log on a fork (I use my meat fork to my silverware). Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate get thick, just return to the microwave and heat for another 30 seconds.
Let dipped candy harden for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.
Note: If you do not want to dip all the candy at one time, you can put the sheet pan of the coconut logs in the freezer. When they are frozen, gather them up and put them in a Ziplock freezer bag to be dipped at a later time.
14 oz - sweetened condensed milk
1 cup butter, softened
2 teaspoons vanilla
4 cups powdered sugar
2 14 oz bag sweetened flaked coconut
1-2 24 oz pkg. chocolate almond bark or dark chocolate chips
1-1 1/2 cup whole almonds
Preheat the oven to 350 degrees F, spread raw almonds onto a baking sheet and toast for about 10 minutes. Remove from the oven and allow to cool.
In the bowl of a mixer with the paddle attachment, on medium speed, blend the sweetened condensed milk, butter and vanilla. Add the powdered sugar a little at a time, mixing until smooth. On low speed add the coconut a little at a time and mix until thoroughly combined with the powdered sugar mixture. The mixture will be thick. Place mixture in the refrigerator for 30 minutes.
Line a baking sheet with parchment paper. Remove the coconut mixture from the refrigerator. With clean hands shape one tablespoon of coconut into a little log about 2 inches long and 3/4-inch thick. Press the coconut mixture together very well so they don’t crack when dipped. Place the log on the lined baking sheet and continue until all of the coconut mixture is gone. Rinse hands occasionally if they get too sticky. Press an almond on top of each coconut log. It might not completely stick. That’s ok. Place the baking sheet in the freezer to chill while you melt the chocolate.
In a medium microwave safe bowl, melt chocolate in the microwave 2-4 minutes at 30 SECOND intervals until chocolate is melted. Remove the coconut candies from the freezer. Place one coconut almond log on a fork (I use my meat fork to my silverware). Use a spoon to scoop a bit of chocolate over the almond. This will help the almond stick to the candy and not fall off during dipping. Lower fork into chocolate and spoon chocolate over candy to coat. Lift fork and gently shake to release some of the chocolate. Scrape the bottom of the fork along the side of the bowl and place on the lined baking sheet. You might need a toothpick to help get the candy off the fork. Repeat until all candy is coated in chocolate. If chocolate get thick, just return to the microwave and heat for another 30 seconds.
Let dipped candy harden for 45 minutes. Store in an airtight container at room temperature. If you need to layer the candy in a container, use waxed paper to separate the layers.
Note: If you do not want to dip all the candy at one time, you can put the sheet pan of the coconut logs in the freezer. When they are frozen, gather them up and put them in a Ziplock freezer bag to be dipped at a later time.
Crock-Pot Chocolate Candy
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German's sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.
www.homecookingwithtrishayearwood
2 lbs (36 oz) salted dry-roasted peanuts
4 oz (4 squares) German's sweet chocolate
1 12-oz package semisweet chocolate chips (about 2 cups)
2½ lbs white almond bark
Put the peanuts in the bottom of a 4-quart slow-cooker. Layer the chocolate over the peanuts, beginning with the sweet chocolate, followed by the chocolate chips, and then the almond bark. Set the temperature on low and cook for 3 hours. Do not stir the mixture.
After 3 hours, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners, using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cupcake liners. Makes 30 to 40 pieces.
www.homecookingwithtrishayearwood
Caramels! Rich and Buttery
Time: 40 minutes plus about 1 hour to wrap
Yield: 1 jelly roll pan (about 130 caramels)
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
Directions:
Melt the butter in a large sauce pan.
Add your brown sugar. Stir it all around until it dissolves.
Add the sweetened condensed milk.
And the corn syrup.
Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. There is a little trick I will show you. Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
Remove your caramel from the heat and add some vanilla. Stir until well combined.
Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
I like to cut them with a pizza wheel. Scissors also work well.
Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
www.jamiecooksitup.blogspot.com
Time: 40 minutes plus about 1 hour to wrap
Yield: 1 jelly roll pan (about 130 caramels)
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
Directions:
Melt the butter in a large sauce pan.
Add your brown sugar. Stir it all around until it dissolves.
Add the sweetened condensed milk.
And the corn syrup.
Now bring the mixture to a boil, while stirring. Stirring is key here. Don't stop stirring.
The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. There is a little trick I will show you. Ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation....you are good to go! If not, cook for a bit longer.
Remove your caramel from the heat and add some vanilla. Stir until well combined.
Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
I like to cut them with a pizza wheel. Scissors also work well.
Cut yourself up some wax paper and you are set to wrap your fabulous caramels...rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
www.jamiecooksitup.blogspot.com
Microwave Caramels
Ingredients:
Yield: 12-24 Caramels
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:
1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in air tight container.
http://www.food.com/recipe/microwave-caramels-367414?oc=linkback
Ingredients:
Yield: 12-24 Caramels
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:
1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in air tight container.
http://www.food.com/recipe/microwave-caramels-367414?oc=linkback