Christmas Crack

 

Ingredients

1 cup butter (salted or unsalted)

1 cup packed brown sugar (light or dark)

40 salted saltine crackers

1 pkg chocolate chips (milk or semi-sweet)

Toppings such as nuts, M&Ms, sprinkles, crushed candy canes, etc. (optional)

 

Instructions

Preheat oven to 350°F. Line a 11x15 baking sheet with heavy-duty aluminum foil.

Spread the crackers out on the foil (5x8) in a single layer and fold up the edges of the foil to box in the crackers. Set aside.

 

In a small saucepan, melt the butter and brown sugar over medium Hight heat on the stovetop. Bring to a rolling boil. Reduce the heat to medium and continue to boil for 5 minutes exactly, (set a timer), stirring occasionally. Quickly pour over the crackers and spread to cover completely.

 

Bake for 5 minutes in the oven, or until bubbling so the toffee reaches its second boiling point and absorbs into the cracker. Turn off heat. Remove from the oven and immediately sprinkle the chocolate chips on top.

 

Let sate for 1-2 minutes or until the chocolate starts to look shiny and is soft enough to spread evenly over the toffee. If the chocolate is still not warm enough to spread after 4 minutes, place it back in the oven for a minute to help soften it.

 

Top with additional toppings if desired.

 

Chill in the refrigerator for about 2 hours to harden. Peel away the foil and break into pieces.

 

Hints:

If using regular foil, spray with non-stick cooking spray for easy removal.

 

via little sweet baker

Sugared n Spiced Nuts

 

Ingredients

1 pound (about 4 cups) pecan or walnut halves                                               

1 cup sugar 

1/3 cup water

1 tablespoon cinnamon

1/2 teaspoon cloves

1/2 teaspoon salt

1-1/2 teaspoons vanilla
 
Instructions                                                                                                                

Heat oven to 275°F.  Grease cookie sheet. Spread nuts on prepared cookie sheet.  Bake 10 minutes.

In medium saucepan (you can use a larger saucepan because it is easier to stir in the nuts at the end), combine sugar, water, cinnamon, cloves and salt.  Bring to a boil; cook 2 minutes, stirring occasionally.  Remove from heat; stir in vanilla and nuts.  Stir until well-coated (sometimes leaving the pan on the burner you just turned off helps to keep the mixture soft enough to coat all the nuts well). 

Place the nuts on a large piece of foil or waxed paper.  Separate into individual nuts with forks; let dry.  Store in airtight container in cool, dry place.

Don Nimmer's Caramels

Ingredients
2 cups brown sugar
1 can Eagle brand condensed milk
2 cups white corn syrup
1/2 lb. butter
1 cup walnuts, chopped (optional)

Instructions
Melt the butter and add the ingredients, stirring as they are added. Put the walnuts in last. Bring to a boil and keep on a low boil for 30 minutes. (Good time to watch TV or read, said Don.)

Vanilla Walnut Fudge

Ingredients

2½ cups sugar

1¼ cups heavy whipping cream

1/3 cup Karo light corn syrup

½ tsp. salt

1 Tbsp. butter

1 Tbsp. vanilla extract

1 cup chopped walnuts (optional)

Instructions

Butter an 8 x 8-inch square pan or line pan with buttered foil; set aside.

Combine sugar, cream, corn syrup, salt and butter in a heavy 3-quart saucepan. Cook over medium heat, stirring frequently until mixture boils. Continue cooking, stirring occasionally until candy thermometer reaches 235 to 240°F (soft ball stage). Remove from heat; do not remove candy thermometer.

Cool mixture to 100°F. (TIP: To speed cooling, place pan of hot fudge mixture in a cold water bath.) Remove candy thermometer.

Add vanilla. Beat mixture with a wooden spoon until it thickens and begins to lose its gloss (about 4 to 5 minutes). Stir in walnuts.

Pour fudge mixture into prepared pan. Cool completely. When firm, remove from pan; cut into squares.

(Makes 36 pieces) 

Grandma (Maureen Vickers) Loertscher's Christmas Caramels

 

2 cups evaporated milk

1/2 cup (1 square) butter or margarine

Melt on low heat, set aside.

2 cups corn syrup
2 cups white sugar
2 tsp vanilla
2 cups chopped walnuts (can substitute pecans as desired)

In a large saucepan, heat corn syrup and sugar to firm ball stage (244°F on a candy thermometer). Reduce heat to medium, and SLOWLY add the milk/butter mix while stirring continuously to keep the mixture boiling. Continue to stir until firm ball stage is reached again. Remove from stove, and add vanilla and nuts. Stir well. Pour into well buttered 9x13 pan. Cool and wrap in wax paper.

via Darin Loertscher

Christmas Divinity

1. Stir 2 cups sugar into ½ cup corn syrup, ½ cup water, dash salt till dissolved. Boil to medium-ball stage (240 degrees).

Slowly pour 1/3 of sugar mixture over 2 stiff-beaten egg whites, beating constantly while pouring. This is when a stand mixer comes in handy.

2. Cook remaining syrup to very hard-ball stage (265 degrees). Test: Add several drops to water. Mixture will form a firm ribbon that bends when lifted from water. Beat syrup in candy mixture, continue beating until firm.

3. When mixture holds its shape when dropped from a spoon, add 1 teaspoon vanilla. At this point, we added 1/2 cup of chopped pecans.

Drop from teaspoon onto a greased cookie sheet. Swirl each piece to a peak. Daddy could make a swirl, I just make a pile. We use two teaspoons to help spoon the mixture onto the wax paper or cookie sheet.

Double cooking takes longer, but it’s a failure proof way to make fluffy divinity. Let the divinity to dry fully, takes a couple of hours, then it is ready to enjoy!

Homemade Soft Caramels

1 cup light corn syrup
2 cups packed light brown sugar
1 can sweetened condensed milk
1/2 lb butter  

Combine corn syrup, brown sugar, milk and butter in a saucepan. Bring to a boil over medium heat. Cook for 20 minutes, stirring constantly. Pour into buttered oblong pan. Cut into squares when cool.

REAL Easter Eggs

If you have the time and patience,

Martha can show you how to
make solid chocolate eggs...

Oh Fudge

150 ml evaporated milk (use metric markings on measuring cup)

55 grams of butter (1/4 cup)

2 cups of sugar

200 g mini marshmallows (4 cups)

350 g white chocolate chips (about 1½ cups)

Line a loaf pan with foil and using a pastry brush, brush a flavorless  oil (rice bran, grape seed or a mild olive oil) on the base and sides  of the foil. In a large heavy based saucepan on low heat, dissolve  sugar with milk and butter. Clip a candy thermometer to the pan and increase heat to just below medium.

While stirring wait until the  mixture reaches 238ºF/118°C  (soft ball stage. Be patient, it takes  about 10 minutes and the thermometer will sit on 220-230 for what seems  like forever. You may get little caramelized bits floating to the top. Reduce the heat a little if there are too many.

Remove from  heat and immediately stir in chocolate chips and marshmallows. Stir  with wooden spoon to smooth out mixture. Immediately place in prepared pan (it sets relatively quickly)

While still in pan but set, sprinkle some sugar on top and blowtorch. Cut into squares when  completely set using a lightly oiled knife.

via Not Quite Nigella 

Peanut Butter Bon-Bons

1 cup peanut butter (I use Crunchy)
2 cups powdered sugar
½ cup butter (real works the best)
1 cup Rice Krispies
2 cups Semi-sweet chocolate chips + ½ cup dipping chocolate, melted

Microwave the peanut butter and butter for about 1 minute or until the butter is melted and the peanut butter can be stirred into it. Pour in the powdered sugar and the Rice Krispies. Mix together thoroughly (I usually have to use my hands). Shape into 1" balls. Freeze or place in refrigerator until firm (I like to freeze them because then they dip really easily). When the balls are firm, take two teaspoons and roll in melted chocolate until completely covered (unless you live in Ohio where they live a small circle of the ball showing so that it resembles a "buckeye."). Let set. They will melt so they are best in the winter when temperatures are not so hot. Have fun!

via Julie Porter

Pumpkin Fudge

1 cup evaporated milk
3 cups sugar
3 tablespoons light corn syrup
1/2 cup canned pumpkin puree
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
4 tablespoons butter
1 1/2 teaspoons vanilla
1/2 cup chopped walnuts (optional)

In a large pan, combine milk, sugar. corn syrup, pumpkin, and salt. Cook over medium heat until boiling, stirring constantly. When mixture comes to a full boil, reduce heat and simmer until mixture come to the softball stage. Remove from heat. Beat in cinnamon, pumpkin pie spice, butter, and vanilla. Cool and beat until mixture is thick and loses its gloss. Spoon into a 9 x 13-inch dish that is lined with buttered parchment. Cool until firm. Cut into 1-inch squares. Store in an airtight container in a cool area. Makes 4- dozen pieces.

Tis the Season for Caramel Apples

I've always loved caramel apples, especially those at the Rocky Mountain Chocolate Factory. But, they are expensive, so I don't indulge very often. Now, I can have one anytime I want, since I found this easy recipe at Purple Chocolat Home!! Thanks, Jacqueline...

S'more Pops

Remember how it was National S'mores Day last week?
Here's something fun from Sugardoodle
you can do next year (or sooner)...

Graham cracker crumbs
Large marshmallows
Chocolate bark
Sucker sticks

Melt the chocolate bark in a coffee mug in the microwave until melted (30 second intervals). Stick the sucker sticks into the large marshmallows, then dip into the melted bark. Twist the sucker stick between your fingers multiple times to help get all the excess chocolate off the marshmallow. Roll in graham cracker crumbs and stick into floral foam to set.

Hand Dipped Chocolate Peppermint Sticks

Christmas treats that are fun,
easy to make, and are great gifts...


• Peppermint Sticks
[Bob's Soft Peppermint Sticks are good, but any candy sticks work]
• Dipping Chocolate
• Sprinkles, white chocolate, or other decorations

Line cookie sheet with parchment paper. Melt good quality dipping chocolate in microwave or over a double boiler. Swirl peppermint sticks in chocolate, lightly shaking off the excess chocolate. Let them cool slightly, and then roll in crushed peppermint or sprinkles, or swirl melted white chocolate over them. Allow the chocolate to harden. Wrap in cellophane baggies, tie with a pretty festive bow, attach a lovely gift tag, and give them to those you love.

Be sure to save one for yourself
to swirl in a cup of hot cocoa...

Recipe found at Sweet Life in the Valley

O Pioneer

In honor of Utah's State Holiday
Pioneer Day


Make some of this delicious
Pioneer Potato Candy...


1/4 tsp. salt
2 tsp. vanilla
2 lbs. powdered sugar
1 cup mashed potatoes. unsalted

Combine the potato, salt, and vanilla in a mixing bowl. Sift the powdered sugar over the potato, stirring and adding it about one cup at a time. The mixture will liquefy when the first sugar is added, and then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it, even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls.

If you want to get fancy, you can roll the balls in melted chocolate and then in peanut pieces or coconut. You can also just roll the balls in powdered sugar.

Happy Pioneer Day

It's In The Bag

It takes a village to make this Squeeze Fudge...

3 oz. cream cheese, at room temperature
1/2 cup butter, at room temperature
1/2 cup cocoa
1 tsp. vanilla
1 lb. powdered sugar

Place all the ingredients in a gallon-sized, Ziplock, freezer bag and seal it tightly. Squeeze it and squish it until it is blended and looks like fudge. [Chopped nuts are optional, but don't add until the end or they will make holes in the Ziplock bag.] Dump it out on a cutting board and cut it into pieces, or you can just dig in...

This is a great activity when you have a large group. Pass the bag around and let everyone help make the treat.

New To Me

These delightful and easy-to-make treats have probably been around forever, but I never knew it...

Mint Oreo Truffles

1 pkg Oreo cookies [any kind will work]
1 pkg. [8 oz.] cream cheese, softened [any kind will work]
16 oz. chocolate [any kind will work]

Crush Oreo cookies [you can do this in food processor or in a zip lock bag with a rolling pin]. Mix cookie crumbs and the cream cheese until well blended [you can do this with a mixer or by hand]. Shape into 42 [1-inch] balls. [Mine was a bit sticky so i refrigerated it for a while.] Place on baking sheet lined with wax paper, parchment. or Silpat. Put baking sheet in freezer for 10 to 15 minutes until truffles firm up. Melt chocolate in microwave or double boiler. [Two minutes on medium power level in the microwave should do it.] Dip balls in melted chocolate and place back on baking sheet. Sprinkle with cookie crumbs or sprinkles before chocolate hardens. Refrigerate 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.
can also be frozen.

P.S. I found another easy truffles recipe here.

Crockpot Candy

I just made this delicious treat that i found on Brin's blog.
I have always avoided making candy, especially at Christmas, because it always takes so much time and skill. But, this was easy and I got to use a fool-proof cooking tool: my Crockpot...

















Debbie Sue's Crockpot Candy

1 (16 oz.) jar unsalted peanuts
1 (16 oz.) jar salted peanuts
1 (12 oz.) bag semi-sweet chocolate chips
1 (12 oz.) bag milk chocolate chips
2 (12 oz.) bags peanut butter chips
(1 lb.) packages white almond bark, broken in pieces [aka vanilla candy coating]

Layer the ingredients, in the order they are listed, into a 4-quart or larger crockpot. Turn the pot on low, cover it with a lid, and walk away for two hours. After two hours, remove lid and stir to combine. Replace lid and walk away for another 30 minutes. Check to see if almond bark is melted, and if so, stir and spoon mixture onto wax paper. [Decorate. if you wish. with holiday sprinkles or additional chopped peanuts.] Allow to harden 1 hour or so before enjoying. Then, hide it until ready to serve.

Candied Cheetos

1 c. sugar
1 ½ cubes butter
1 tsp. water
1 tsp. vanilla
2 pkg. puff Cheetos

In a medium saucepan bring sugar, butter, water, and vanilla to a hard boil stage, over medium heat. While stirring, pour sauce over Cheetos in a large bowl and stir to evenly distribute. Serve when cooled...if you can wait that long!!


[Note: This recipe originally called for 1½ bags of Cheetos, but the bags are smaller now, so I changed the recipe to 2 bags. Also, if you don't want a full batch you can just cut everything in half...]