Feeds:
Posts
Comments

Posts Tagged ‘candy’

Peanut Butter Snowballs

Peanut Butter Snowballs

Ingredients
1 cup confectioners’ sugar
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 pound white candy coating, coarsely chopped

Directions
In a bowl, combine the sugar, peanut butter and butter. Shape into 1-in. balls and place on waxed paper-lined baking sheet. Chill for 30 minutes or until firm.

Meanwhile, melt the candy coating in a microwave-safe bowl. Dip balls and place on waxed paper to harden. Yield: 2 dozen.

Editor’s Note: Dark, white or milk chocolate confectionery coating is found in the baking section of most grocery stores. It is sometime labeled “almond bark” or “candy coating” and is often sold in bulk packages (1 to 1-1/2 pounds). It is the product used for dipping chocolate. A substitute for 6 ounces chocolate coating would be 1 cup (6 ounces) semisweet, dark or white chocolate chips and 1 tablespoon shortening melted together.

Recipe found here:Peanut Butter Snowballs

Read Full Post »

Chunky Peanut Brittle

Chunky Peanut Brittle

Ingredients
1-1/2 teaspoons plus 1-1/2 cups butter, divided
2 cups peanut butter chips, divided
1-3/4 cups sugar
3 tablespoons light corn syrup
3 tablespoons water
1-1/2 cups salted peanuts, coarsely chopped
1/2 cup semisweet chocolate chips

Directions
Butter the bottom and sides of a 15-in. x 10-in. x 1-in. pan with 1-1/2 teaspoons of butter. Sprinkle with 1 cup peanut butter chips; set aside.

In a heavy saucepan, bring sugar, corn syrup, water and remaining butter to a boil over medium heat, stirring constantly. Cook and stir until butter is melted. Cook, without stirring, until a candy thermometer reads 300° (hard-cracked stage).

Remove from the heat; stir in peanuts. Quickly pour onto prepared pan; sprinkle with chocolate chips and remaining peanut butter chips. With a knife, gently swirl softened chips over top of brittle. Cool before breaking into pieces. Store in an airtight container. Yield: 2-1/2 pounds.

Editor’s Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

Recipe found here: Chunky Peanut Brittle

Read Full Post »

Quick and Easy Peanut Butter Fudge

Quick and Easy Peanut Butter Fudge

Ingredients
1 cup packed brown sugar
1 cup sugar
1/2 cup milk
5 large marshmallows
1 jar (12 ounces) creamy peanut butter

Directions
In a heavy 2-qt. saucepan, combine the sugars, milk and marshmallows. Bring to a boil over medium heat, stirring until the sugar dissolves and marshmallows melt. Remove from the heat; stir in peanut butter. Pour into a buttered 8-in. square dish. Cool. When firm, cut into squares. Yield: 3 dozen.

If Cooking for Two: Fudge will keep for several weeks wrapped or store in an airtight container in the refrigerator

Recipe found here: Quick and Easy Peanut Butter Fudge

Read Full Post »

Nutty White Fudge

Nutty White Fudge

Ingredients
1 package (3 ounces) cream cheese, softened
1 tablespoon whole milk
2 cups confectioners’ sugar
2 ounces white baking chocolate
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 cup chopped walnuts

Directions
In a large bowl, beat cream cheese and milk until smooth. Gradually add sugar. Beat in melted chocolate. Add vanilla and salt; mix well. Stir in walnuts. Spread into a buttered 8-in. square pan. Chill for 4-5 hours before cutting. Store in the refrigerator. Yield: about 1 pound.

Recipe found here: Nutty White Fudge

Read Full Post »

Nutty Chocolate Fudge

Nutty Chocolate Fudge

Ingredients
1 jar (7 ounces) marshmallow creme
2/3 cup fat-free evaporated milk
1/2 cup butter, cubed
2 teaspoons vanilla extract
3 cups (18 ounces) semisweet chocolate chips
2 cups chopped pecans or walnuts, toasted

Directions
Line a 9-in. square pan with foil and coat foil with cooking spray; set aside.

In a large saucepan, combine the marshmallow creme, evaporated milk and butter. Cook and stir over medium heat until smooth. Bring to a boil; boil for 5 minutes, stirring constantly. Remove from the heat; add vanilla. Stir in chocolate chips until melted. Add pecans. Pour into prepared pan. Refrigerate for 2 hours or until firm.

Using foil, remove fudge from pan; carefully remove foil. Cut into 1-in. squares. Store in the refrigerator. Yield: 2-2/3 pounds (81 pieces).

Recipe found here: Nutty Chocolate Fudge

Read Full Post »

Peanut Clusters

Peanut Clusters

Ingredients
4 ounces milk chocolate candy coating
4 ounces white candy coating
1 can (16 ounces) salted peanuts (about 2-1/2 cups)

Directions
In a microwave, melt candy coatings, stirring often until blended. Stir in the peanuts until coated. Drop by tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate until serving. Yield: about 3 dozen.

Recipe found here: Peanut Clusters

Read Full Post »

Homemade Gumdrops

Homemade Gumdrops

Ingredients
3 envelopes unflavored gelatin
1/2 cup cold water
3/4 cup water
2 cups sugar
Food color
Flavored extract
Additional sugar

Directions
1 Lightly spray candy molds or miniature muffin cups with cooking spray.

2 In large bowl, sprinkle gelatin on 1/2 cup cold water; set aside.

3 In small saucepan, heat 3/4 cup water and 2 cups sugar to boiling over high heat. Reduce heat; simmer uncovered 5 minutes until sugar is dissolved and mixture thickens slightly. Remove from heat; carefully add to gelatin mixture, stirring until gelatin is dissolved.

4 Divide mixture into 4 small bowls (or more, depending on how many colors/flavors you want). Tint each bowl with 4 to 5 drops food color, then stir in 1/2 teaspoon extract. Carefully spoon mixture into molds. Refrigerate 8 hours or overnight until set.

5 Carefully remove gumdrops from molds, using a butter knife as needed to coax gumdrops from molds. Roll gumdrops in sugar; place on waxed paper. Let stand at room temperature 24 hours to crystallize slightly. Store tightly covered at room temperature.

Expert Tips
Combine flavored extracts for unique flavors, like vanilla-orange and lemon-lime. Don’t have candy molds or a mini muffin tin? Use mini loaf pans and cut the gelatin into squares to remove.

Read Full Post »

Older Posts »

Follow

Get every new post delivered to your Inbox.

Join 4,971 other followers

%d bloggers like this: