Wednesday, December 21, 2011

All The Candy You Need :)


1 1/2 cups sugar
1/2 cup water
1/3 cup corn syrup
1 cup butter (no substitutes)
1/4 teaspoon salt
1/4 teaspoon baking soda
1/4 teaspoon vanilla
1 cup chocolate chips
1/2 cup toasted, ground almonds

In a large, heavy-bottomed saucepan (I used a 3quart one), mix the sugar, salt, water and corn syrup together. Cook over medium heat until boiling, then cover and cook for 2 minutes. Take the lid off and add the 1 cup butter, stirring to combine. Continue to boil over medium heat until a candy thermometer reads 300 degrees (hard rack stage). Take off the heat, add the vanilla and baking soda. Pour onto a greased cookie sheet and let sit for 2-3 minutes. Sprinkle the chocolate chips over the top and let melt. Spread with an offset spatula or the back of a spoon and immediately sprinkle with almonds. Let cool completely and break into pieces.

Chocolate Drop Candy

1 cup butter
2 lbs powdered sugar
1 (12 oz) can sweetened condensed milk
1 teaspoon flavoring of your choice
1-2 cups mix ins (nuts, candy, dried fruit, etc)
Almond bark for dipping

Cream the butter. Alternately add the powdered sugar and condensed milk. Mix well. Add in flavorings and add ins and refrigerate overnight. The next day, roll into small balls and freeze on a wax paper lined sheet. When frozen firm, melt almond bark in a bowl over a pan of simmering water. Dip and place back onto wax paper to set up. This recipe makes approx 150 pieces of candy and can be divided to make multiple flavors from one batch.

Peanut Brittle

1 cup white sugar
1/2 cup corn syrup
1/4 cu water
1/4 teaspoon salt
1 cup raw peanuts
2 tablespoons butter
1 teaspoon vanilla
1 teaspoon baking soda

IN a large, heavy-bottomed saucepan mix the sugar, salt, corn syrup and water together. Cook over medium heat until sugar is dissolved. Add peanuts and continue to cook until a candy thermometer reaches 300 degrees. Remover from heat, add vanilla, butter and baking soda. Stir well. Pour onto a greased cookie sheet and spread out. If you want thinner brittle, you can stretch it out with two forks. Let cool completely and break into pieces.

The fudge I make is the Fantasy Fudge off the back of the Marshmallow fluff jar, except I substitute chocolate chis for the bakers chocolate they call for. It used to be chocolate chips that the recipe on the back listed, but they have changed it in the last couple years.

Any, or all, of these candies make a great gift and aren't too difficult. They look nice and everyone appreciates them! :) Just another small way to make it Homemade for the Holidays!


Amanda. G said...

Yay cant wait gonna at least do the toffee for Christmas. :)

Guy said...

You should use a pic of your toffee or brittle from before it is broken as the background for your blog. I can show/tell you how if you need help.