Tag Archives: candy

Six Minute Caramels


This would be great for making caramel apples

Ingredients

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

Combine all ingredients in heavy sauce pan.

Cook 6 minutes oven medium heat, stirring every two minutes.

Stir and pour into lightly greased dish.

Let cool.

Cut, wrap in wax paper & store in an air tight container
——————————-

Advertisements

White Chocolate Peppermint Fudge

Ingredients

For the crust
2 cups chocolate cookie crumbs (about 28 cookies)
5 tablespoons butter, melted
For the filling
3 cups white chocolate chips
2 tablespoons butter
1 can (14 ounces) sweetened condensed milk
1 box (3.56 ounces) white chocolate flavored instant pudding mix
7 ounces marshmallow cream
1 teaspoon peppermint extract

For the topping

Assorted red, white and green sprinkles
2-3 coarsely broken candy canes

Directions

Line an 8×8-inch baking pan with parchment paper and set aside.

In a medium bowl, combine the cookie crumbs and 5 tablespoons melted butter. Firmly press the cookie mixture into the bottom of the prepared pan. Set aside.

Place the white chocolate chips, 2 tablespoons butter and sweetened condensed milk in a large saucepan. Cook and stir over medium heat until the white chocolate chips are melted and the mixture is smooth.

Add the pudding mix and continue to stir for an additional 1-2 minutes, thoroughly mixing the ingredients. Add the marshmallow creme and peppermint extract. Stir until combined.

Remove from the heat and immediately pour the mixture over the prepared crust. Top with colored sprinkles and candy cane pieces. Gently push over the top of the fudge to make sure the sprinkles and candy pieces are adhered to the fudge. Refrigerate a few hours or until firm.

Cut into squares to serve. Keep any leftovers sealed in a container at room temperature for a few days.

It’s easy to mix up the toppings as desired – you can even try chopped chocolate Hershey’s kisses if you prefer chocolate through and through
——————————-

Nut Fudge


Makes 7-8 dozen

Ingredients

1 pound German chocolate, chopped
6 oz. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (7 oz.) jar marshmallow cream
1 1/2 cups walnuts, roughly chopped
3 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon salt, or to taste

Directions

Line an 8×8 or 9×13-inch baking dish (depending on how thick you like your fudge) with aluminum foil or parchment paper, leaving an overhang on both sides, so it’s easy to extract from pan.

Set up a double-boiler with a heat-proof bowl set over a small saucepan of simmering water and place the chocolates, condensed milk, butter and salt in the top bowl.

Cook until chocolate is fully melted and mixture is smooth, then stir in the marshmallow cream.

Remove from heat and stir in vanilla extract and fold in chopped walnuts until incorporated.

Pour chocolate mixture into lined baking pan and use a rubber spatula to smooth over the top.

Refrigerate at least 2 hours, or until set and firm.

Extract aluminum foil or parchment paper from baking dish and remove block of fudge.

Cut into small squares and serve immediately, or store, refrigerated, in an air-tight container for up to 2 weeks.
—————————————–

Peanut Butter Chocolate Fudge

Ingredients

For the chocolate layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
6 oz semi-sweet chocolate or chocolate chips
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

For the peanut butter layer:

1 1/2 cups sugar
6 tablespoons butter
1/3 cup evaporated milk (not sweetened condensed)
1/2 cup peanut butter
Scant 1/2 cup marshmallow fluff
1/2 teaspoon vanilla

Instructions

Line an 8×8 or 9×9 pan with foil, letting the edges extend over the sides. Butter the foil and set aside.

For the chocolate fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in chocolate, marshmallow fluff and vanilla, beating vigorously until combined.

Pour into prepared pan, spreading into an even layer. Set aside and allow to cool at room temperature.

For the peanut butter fudge:

In a medium saucepan, melt the sugar, butter and milk, stirring constantly. After the mixture begins to boil rapidly, cook for 4 minutes without stirring, or until a candy thermometer reads 234F.

Remove from heat and stir in peanut butter, marshmallow fluff and vanilla, beating vigorously until combined.

Pour over chocolate layer, spreading into an even layer. Set aside and allow to cool at room temperature. Cut into small squares and serve.

Notes: Use clean, dry pots and utensils for each layer of fudge. For best texture, do not refrigerate fudge.
—————————————

Condensed Milk Fudge

Ingredients

400g (14oz) tin condensed milk
450g (2C) brown sugar
150ml (2/3C) milk
115g (1/2C) butter

Directions

Grease and line a 20cm (8in) square baking tin. Heat together the milk, condensed milk, butter and sugar over a low heat in a non-stick saucepan for 10-15 minutes, scraping the bottom of the pan often, until the mixture forms a soft ball when dropped into a glass of cold water. Once the mixture reaches this stage, remove it from the heat and beat it for ten minutes until it becomes thick and grainy. Pour it into the baking tin and leave it to cool completely before serving.

Once the fudge is cooled, either cut it into small squares or break it apart with your hands.

This recipe will yield around 20 portions of fudge
———————————-

Crockpot Christmas Candy

Ingredients

1 – 16 oz jar unsalted peanuts (Planters dry roasted)
1 – 16 oz. jar salted peanuts (Planters Cocktail Peanuts)
1 – 12 oz bag semi-sweet chocolate chips
1 – 12 oz bag milk chocolate chips
2 – 10 oz bag 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.
———————————-

Glazed Pecans

Ingredients

2 tablespoons brown sugar, firmly packed
2 teaspoons butter
2 teaspoons light corn syrup
1/8 teaspoon salt
1 cup pecan halves

Directions

Combine brown sugar, butter, corn syrup and salt in a large skillet.

Stir over medium heat until butter is melted.

Add pecans and cook, stirring constantly, for 5-7 minutes. Make sure pecans are all coated evenly.

Spread pecans in single layer on parchment paper and cool completely.
—————————————