Candy

Salted Peanut Caramel

INGREDIENTS

  • 1 cup heavy cream
  • 1/2 cup water
  • 1 cup granulated sugar
  • 1 tablespoon light corn syrup
  • 1/8 teaspoon coarse salt
  • 3/4 cup finely chopped roasted salted peanuts

DIRECTIONS

Warm the cream in a saucepan or microwave, and set it aside. Cook the water, 1 cup sugar, corn syrup, and salt to a caramel, gently swirling the pan only if necessary (to ensure it melt and cooks evenly) until it turns a nice golden brown. (How to make the perfect caramel – David Lebovitz)

Remove from heat and immediately whisk in the hot cream in a slow, steady stream.

Cool until warm and pourable, then add the chopped peanuts. Store in a tightly lidded mason jar.

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5 Ingredients or less, Candy

Scottish Butter Tablet

If you find fudge too soft and toffee too hard, then tablets are probably your sweets of choice.o0e6sjz853hnxpb2ttdu

Ingredients

  • 1 (14 ounce) can sweetened condensed milk
  • 1 cup cream or milk
  • 4 1/2 cups white sugar
  • 1/2 cup chilled unsalted butter, cut into cubes
  • 1 dash salt
  • 1 teaspoon vanilla extract (optional)

Directions

  1. Generously butter a 13×18-inch sheet pan or two 8×8-inch square pans, and set aside.
  2. Stir together condensed milk, cream, sugar, salt, and butter in a large (4-quart), heavy-bottomed saucepan. Place over medium heat, and bring to a boil, stirring constantly. When the mixture has reached a boil, turn heat to low, and continue cooking and stirring, until a candy thermometer reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This should take about 20 minutes.
  3. Once the mixture has attained a light tan color, remove from heat, and beat vigorously (but carefully!) with a wooden spoon until the mixture cools and thickens. Stop beating when you can feel the mixture turn from smooth to grainy.
  4. Pour into the prepared pan. Don’t scrape any crystallized bits from the bottom of the pan, or it may cause the whole batch to crystallize. While still warm, score the tablet into 2-inch squares with the tip of a paring knife. Allow to cool 6 hours to overnight until set. Cut into squares with a serrated knife. Store at room temperature in an airtight container.
Candy

Peanut Butter Chocolate Fudge

INGREDIENTS

Chocolate Layer

  • 2 c. sugar
  • 1 can evaporated milk (2/3 c.)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ t. vanilla
  • 2 c chocolate chips

Peanut Butter Layer

  • 2 c sugar
  • 1 can evaporated mils (2/3 c)
  • 5 T butter, cubed
  • ½ t salt
  • 1 jar marshmallow crème
  • ½ c peanut butter
  • ½ t. vanilla

DIRECTIONS

Line a 13×9-in. pan with foil; grease foil with 2 teaspoons butter.

For chocolate layer, in a large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème and vanilla until blended. Stir in chocolate chips until melted. Immediately spread into prepared pan.

For peanut butter layer, in another large heavy saucepan, combine sugar, milk, butter and salt. Bring to a rapid boil over medium heat, stirring constantly; cook and stir until a candy thermometer reads 234° (soft-ball stage), about 4 minutes. Remove from heat; stir in marshmallow crème, peanut butter and vanilla until blended. Immediately spread over chocolate layer. If desired, sprinkle with peanuts. Refrigerate 3 hours or until firm, covering when cooled.

Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container.

Candy

Peanut Butter and Pretzel Truffles

INGREDIENTS

  • ½ cup creamy peanut butter
  • ¼ cup confectioners’ sugar
  • 1 Tbsp unsalted butter
  • ½ tsp salt
  • ¼ cup crushed pretzels
  • ½ cup bittersweet chocolate chips
  • flaky salt, optional

 DIRECTIONS

In a large bowl, mix together ½ cup creamy peanut butter, ¼ cup confectioners’ sugar, 1 Tbsp unsalted butter (at room temperature) and ½ tsp salt until smooth; fold in ¼ cup crushed pretzels. Form the peanut butter mixture into 20 balls, about 1 tsp each, and place on a parchment-lined baking sheet. Freeze until firm, about 10 minutes. With wet hands, smooth balls, if desired. Dip the peanut butter balls in ½ cup bittersweet chocolate chips (melted), tapping off any extra, then transfer back to the plate. While the chocolate is still wet, sprinkle with flaky salt, if desired. Let sit until they are firm, about 10 minutes.

5 Ingredients or less, Candy, Holiday

Jellybean Bark

Ingredients

  • 1 pound white confectioners’ coating
  • 1 pound jellybeans

Directions

Line a jelly roll pan with waxed paper and set aside. Melt the white confectioners’ coating in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the melted white confectioners’ coating onto the prepared pan. Sprinkle the jellybeans over the top. Refrigerate at least 1 hour or until firm. Break into pieces to serve.

5 Ingredients or less, Candy

Easy Toffee

Ingredients

  • 1 (10 ounce) package saltine crackers
  • 1 cup butter
  • 1 cup light brown sugar
  • 1 (12 ounce) package semisweet chocolate chips
  • 1 cup slivered almonds

Directions

Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet. Line baking sheet with saltine crackers, edges touching. In a medium saucepan, combine butter and brown sugar and cook until mixture reaches 235 degrees F (112 degrees C) or a small amount of mixture dropped into cold water forms a small ball that flattens when placed on a flat surface. Pour mixture over crackers and spread evenly. Bake in preheated oven 15 minutes. Sprinkle chocolate chips over hot toffee. When chips turn glossy, spread evenly with spatula. Sprinkle with almonds. Freeze 20 minutes before serving.

 

5 Ingredients or less, Candy

No Bake Reese’s Peanut Butter Squares

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Ingredients
  • 2 sticks margarine, melted
  • 1 c. peanut butter, smooth or chunky
  • 1-1/2 c. powdered sugar
  • 1-1/2 c. fine graham cracker crumbs
  • 1 – 12 ozs. pkg. milk chocolate chips
 Directions
In large bowl, mix together margarine and peanut butter until smooth. Stir in powdered sugar, then cracker crumbs.  Blend well.  Pat into a 9″ x 13″ x 2″ pan sprayed with cooking spray.  Refrigerate for 1/2 hour.  Melt chocolate chips and spread over top.
5 Ingredients or less, Candy

Perfect No Bake Peanut Butter Balls

Image
Ingredients
  • 1 cup peanut butter
  • 1 cup powdered milk
  • 1/2 cup honey
  • shredded sweetened coconut for coating, optional
  • cocoa powder for coating, optional
Instructions
  1. Blend all ingredients together (preferrably with hands).
  2. Roll into balls the size of large marbles, place on wax paper covered trays and refrigerate.

Optional but highly recommended:

  1. Roll balls into one or both powdered cocoa and coconut before refrigerating
Candy

Dark Red Candy Apples

 

 

Matt Armendariz

Ingredients

  • 6  (or up to 8) Red Delicious Apples
  • 3 cup(s) Sugar
  • 1 cup(s) Water
  • 1/2 cup(s) Light Corn Syrup
  • 1/2 teaspoon(s) Cinnamon-Flavored Oil
  • 1/4 tablespoon(s) Red Food Coloring

Directions

  1. Remove stems and skewer apples
  2. In a saucepan over high heat, with a candy thermometer attached, heat sugar, water, and light corn syrup, stirring until sugar dissolves.
  3. Bring to a boil until mixture reaches 300 degrees F. Remove from heat, and stir in 1/2 teaspoon cinnamon-flavored oil and 1/4 tablespoon red food coloring.
  4. To make red apples: Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.
  5. To make black apples: Add 1/4 tablespoon black food coloring to your red syrup. (If the syrup has thickened, reheat briefly.) Dip apples, one at a time, then transfer to a greased baking sheet. Let cool, about 10 minutes.