This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat and stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in the refrigerator. Makes 1-1/4 pounds.
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Sunday, December 21, 2008
Double Chocolate Fudge
This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the amount of nuts in half and only add them to half the mixture so I have with and without nuts.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans
Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.
Sunday, December 16, 2007
Cookie Dough Truffles
This is a TOH recipe. They really taste like cookie dough! So good!
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.
Butter Pecan Fudge
This is from Taste of Home. I first made it maybe 2 or 3 years ago and now we make it every year - it's very rich but absolutely delicious!
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
1/2 cup butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup heavy whipping cream
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups confectioners' sugar
1 cup pecan halves, toasted and coarsely chopped
In a large heavy saucepan, combine the butter, sugars, cream and salt. Bring to a boil over medium heat, stirring occasionally. Boil for 5 minutes, stirring constantly. Remove from the heat; stir in vanilla. Stir in confectioners' sugar until smooth. Fold in pecans. Spread into a buttered 8-in. square dish. Cool to room temperature. Cut into 1-in. squares. Store in an airtight container in the refrigerator. Yield: 1-1/4 pounds.
Sunday, December 9, 2007
Caramels
Another of Micah's recipes! Wonderfully good! I've included her tips!
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Cut little rectangles of waxed paper ahead of time, so when you're ready to wrap, you're ready to go! Here's another secret - cutting the caramels with scissors is quicker and easier than using a knife.
2C Sugar
1/2C Butter
2C Heavy Whipping Cream
3/4C Light Corn Syrup1.
1. Grease bottom and sides of square baking dish, 8x8 or 9x9, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 1" squares. Wrap individually in waxed paper or plastic wrap; store in airtight container.
Peanut Clusters
This is from my friend, Micah...super easy and really, really delicious!
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
12oz can of salted peanuts
6oz Nestle's chocolate chips
6oz Butterscotch chips
Melt chips in microwave. Stir in peanuts. Drop on waxed paper.
English Toffee
My good friend, Micah gave me toffee for Christmas and it didn't last long so I asked for the recipe! :) I can't wait to make it!
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
1C Sugar
1C Butter
3T Water
1/2 t Salt
1 t Vanilla
1/2C Chopped Pecans
1 Large Hershey Bar or 4 regular size
Bring sugar, butter, water, and salt to boil, and boil until it reaches 300 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. Remove from heat, but keep stirring. Immediately pour into ungreased 9x13 pan. Spread Hershey bar(s) over the top and sprinkle with nuts. Cool before breaking into bite sized pieces.
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