Tag Archives: candy

Homemade Peanut Butter Eggs

Ingredients

1 cup creamy peanut butter
1/4 cup unsalted butter
1/4 cup light brown sugar
1 1/4 cups powdered sugar
2 cups milk chocolate chips (or 12 ounces milk chocolate, chopped)
2 tablespoons vegetable shortening

Directions

Line a baking sheet with wax paper or parchment paper; set aside.

In a medium saucepan, combine the peanut butter, butter, and brown sugar over medium heat. Heat until completely melted and starting to simmer, stirring constantly. Remove from the heat.

Add the powdered sugar a 1/4 cup at a time, stirring until completely combined with the peanut butter mixture after each addition. Set aside and let cool to room temperature.

Using a medium cookie scoop or a heaping tablespoon, scoop out peanut butter mixture and shape into eggs. I found it easiest to roll the scoop into a ball, and then roll it into a short cylinder. I placed it on the baking sheet, and then used my fingers to shape the ends into an egg-like oval. Refrigerate to allow the peanut butter eggs to set, about 30 minutes.

Once the peanut butter eggs are set, melt the chocolate chips and shortening together in the microwave on 50% power in 30-second increments, stirring after each, until completely melted.

One at a time, dip a peanut butter egg into the chocolate and, using a fork, flip it over so it is completely covered. Remove it from the bowl, letting any excess chocolate drip off. Return it to the baking sheet, and repeat with all of the peanut butter eggs. Sprinkle with decorations, if desired.

Return the chocolate-covered peanut butter eggs to the refrigerator to allow the chocolate to set, about 30 minutes. The peanut butter eggs can be stored in an airtight container in the refrigerator for up to 1 month. They can be frozen for up to 3 months.

Recipe Notes:

Do not use natural peanut butter in this recipe, as it is too oily and the eggs will not set properly.

You can substitute another nut butter (again, not natural, though!) for the peanut butter in this recipe.

You can also use semisweet or dark chocolate for the coating, if you prefer.

You can substitute refined coconut oil for the vegetable shortening in the coating.
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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
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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
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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.
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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.
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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
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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.
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