Almond Brittle

Happy Leap Year Day!!

2.29.2020

I don't know a single soul born on a leap day, but just in case some of you were,

Happy Birthday, Leaplings!

And hey, if you'd like to celebrate your very rare and special day with a sweet treat, how about trying some of my yummy Almond Brittle?!

It's crunchy, buttery, and just downright deee-licious!

When I saw Recipe Girl's Almond Brittle made with slivered almonds, I knew I had to make some!

Any time I have a chance to try some good old fashioned homemade candy...count me in!

I made good use my super yummy Peanut Brittle Recipe as the base and just switched out the peanuts for the almonds. Then I went a little nutso and added an extra cup of almonds to use a total of three! 😛

Y'all! This is addicting and I think you're going to like it!

My hunky hubby sure does!

 The ingredients I used: slivered almonds, butter, sugar, corn syrup, water, baking soda (make sure it's fresh), and vanilla.

You will also need a baking sheet lined with parchment paper.

Place pan in a 200 degree F oven to warm while making candy.

 Couldn't you just dive right into this bowl of crunchy almond heaven!?

To make this delicious brittle, in a heavy bottomed 4 quart pot, combine sugar, salt, corn syrup, and water. Set heat to medium and stir mixture constantly.

Attach candy thermometer and continue stirring until it reaches 250 degrees F. Add almonds and butter and continue cooking and stirring until candy reaches 305 degrees F. 

Remove from heat and stir in vanilla and baking soda combining well. Watch out for some fun bubbling!

Pour mixture out onto heated baking sheet. Use a fork to spread candy being careful not to touch this really hot sugar!

Oh my brittle goodness!!

Let candy cool.

Can you stand it?!

I usually let my candy set just enough to harden before I break it up into pieces because nothing beats a still warm piece of sweet brittle!

  One more shot to make you want some! Ok! Now here is the recipe!

Slivered Almond Brittle Recipe

2 cups granulated sugar

1 cup light corn syrup

1/2 cup water

1/2 teaspoon salt 

12 ounces (3 cups) slivered almonds

3 Tablespoons salted butter

1 teaspoon vanilla

1 1/2 teaspoons baking soda (make sure it's fresh)

Place a parchment lined baking sheet into a 200 degree F oven to warm while preparing candy.

In a heavy bottomed 4 quart saucepan, combine sugar, salt, corn syrup, and water. Attach candy thermometer and stir continuously until candy reaches 250 degrees F. Add almonds and butter continuing to stir until candy reaches 305 degrees F.

Remove from heat and stir in baking soda and vanilla to incorporate well.

Pour candy out onto warmed parchment lined baking sheet. Use a fork (or two) to spread the brittle.

Now all you have to do is wait until candy sets so you can break it up into pieces.

I L💗VE it warm!!

Thanks for stopping by!

'til we sweet again, Karen 💗

Marshmallows for Valentine's Day

💗HAPPY VALENTINE'S DAY!💗

It's going to be a sweet one!

My Valentine is taking me on a unique and fun dinner date! We'll leave out early this morning to drive up to North Carolina. We'll be dining in a restaurant that has been converted from a theater and reaches as far back as the 1920s! Although its theater days have long ago passed, diners today enjoy watching old black and white silent movies on the still hanging screen!

I. Can't. Wait. 

But before I go I want to share with you my homemade marshmallows that I've cut into sweet shapes with Valentine cookie cutters.

I mean, who wouldn't want LOVE letters for Valentine's Day?!

I purchased my cutters at Walmart.

My ingredients include, juice from a jar of maraschino cherries, light corn syrup, egg whites, vanilla and almond extract, granulated sugar, water, and unflavored gelatin.

The cherry is not very pronounced in the marshmallows but does add a nice flavor. If you don't care for cherry, just sub out water instead.

1.In a small bowl with the cherry juice, stir in the unflavored gelatin and set aside.

2. In a 4 quart saucepan combine sugar, corn syrup, salt, and water.

3. Cook over medium heat stirring constantly until sugar dissolves. Attach candy thermometer and continue cooking without stirring until temperature reaches soft ball stage. I cooked mine to 238 degrees.

4. Remove from heat and stir in gelatin mixture.

1. In a mixer with wire whisk attached, beat egg whites till stiff peaks form.

2. With mixer on low, slowly pour in hot candy mixture.

3. Turn mixer up to high speed and mix candy for 9 minutes.

4. Pour marshmallow mixture into a sheet pan prepared with non-stick spray.

 Let stand at room temp till set. About 4-5 hours.

With cookie cutters sprayed liberally with non-stick spray, cut out marshmallow shapes. Coat candies completely with powdered sugar.

Now you can share the L-O-V-E!

Cherry and Almond Flavored Marshmallows

2 tbsp plus 1/2 tsp unflavored gelatin

1/2 cup cold maraschino cherry juice

2 cups granulated sugar

1/2 cup light corn syrup

1/2 cup water

1/4 tsp salt

2 large egg whites

1 tsp vanilla extract

1/2 tsp almond extract

Sprinkle gelatin over a small bowl filled with the cold cherry juice. Stir and set aside.

Lightly spray baking sheet with non-stick spray and set aside. 

In a heavy bottomed 4 quart saucepan, stir together sugar, salt, corn syrup, and water. Cook over medium heat stirring constantly until sugar is dissolved. Attach candy thermometer making sure it doesn't touch bottom of pan and continue cooking without stirring until candy reaches soft ball stage. Mine was ready at 238 degrees. Remove from heat, stir in gelatin mixture and set aside.

In mixer with whisk attachment, beat egg whites until stiff peaks form. With mixer on low speed carefully pour in hot sugar mixture, turn mixer on high speed and mix for 9 minutes, adding flavorings about halfway through.

Pour marshmallow candy into prepared baking sheet. Let stand at room temp until set. (about 4-5 hours)

Now you can cut the marshmallows into shapes with your cookie cutters! Just spray each cutter liberally with non-stick spray, dab off excess and press through candy. Drop marshmallows into a bowl filled with powdered sugar to coat completely.

Thanks for stopping by!
'til we sweet again, Karen 💗 

My Homemade Butterfingers Experiment!

Homemade Butterfingers!

As soon as I tasted my Chocolate Dipped Peanut Brittle the flavor reminded me of a Butterfinger candy bar. I knew right away these had to happen!

You've no doubt seen many versions of these on the web. Most of them call for candy corn. Well, to be honest, I've not tried those recipes..but I wanted a crunchy bar, and apparently I'm not the only one. The recipes I found for the crunchy ones are very similar to brittle recipes.

So..I took my peanut brittle recipe and followed it almost exactly by substituting peanut butter for the peanuts. 
Complete and Total Disaster. Oh my.. the terrible smell of burnt peanut butter permeating my sweet kitchen. Fail.

Onto batch number two.
I decided to go with the flow and add the peanut butter at the end of the cooking time. This would have gone smoother had I melted my peanut butter first. It still worked but it took me longer to incorporate it and then get the candy poured and cut before setting up.

It would also have helped if I had warmed the pan in the oven as I did with my brittle. 

When I cut into the candy, the first 3 cuts were easy. I just had to score the rest, which is why my bars ended up uneven. 

Final conclusions to my experiment are:
1. Melt peanut butter and add last.
2. Warm parchment lined pans while cooking candy.
3. Cut candy as soon as you pour it. Sets up fast.

My candy was a hit!
Lots of Butterfingers lovers in my family and this got a big thumbs up. 

We have success!

I'm a happy candy maker.   :o)

Ingredients needed.

 With peanut butter..really..you just can't go wrong!

 Heavy bottomed 4 quart saucepan and non-stick spray.

  Tools needed.

 Combine sugar, water and corn syrup and stir cooking over medium heat.

 Nice and bubbly.

When candy reaches 300 degrees, remove from heat and stir in vanilla, baking soda and peanut butter.

Quickly pour candy onto warm parchment lined pan.

I pressed candy flat with spatula lightly sprayed with non-stick spray.

Cut quickly and let set till cool.

 You can totally forgo dipping these in chocolate and just eat plain. I loved them like this!

 Flakey, crunchy, yummy layers.

Oh yes and yum go right here!

 Dip and set!

Homemade Butterfingers

2 cups sugar (i used Wholesome Sweeteners organic)

1/2 cup water (i used bottled Fiji)

1 cup light corn syrup (i used Karo)

3 tablespoons salted butter (i used Horizon organic)

1 teaspoon vanilla (i used 365 organic)

1 1/2 teaspoons baking soda (i used a new container of Arm & Hammer)

1 1/2 cups creamy peanut butter (i used Skippy natural)

1 12 ounce bag Ghirardelli dark wafer melts

Measure out all your ingredients and have your candy thermometer and all tools in place before you begin making your candy.

Melt peanut butter on low heat in small saucepan keeping warm until ready to add at the end of cooking time. Place your parchment lined pan in a 200 degree oven to warm as you prepare the candy.

Combine sugar, water and corn syrup in a 4 quart saucepan. Cook over medium heat and bring to a boil stirring constantly until sugar is dissolved. Attach candy thermometer and stir frequently. When thermometer reaches 250 degrees, stir in butter. Cook while continuing to stir until temperature reaches 302 (i was shooting for 300, but just missed it) degrees. Remove from heat and immediately stir in baking soda and vanilla and peanut butter mixing well. 

Pour out onto parchment lined pan and use a long metal spatula lightly sprayed with non-stick spray (or something similar) to press mixture evenly. Cut candy immediately. Resist the urge to photograph these steps as your candy sets up..like crazy quick. *wink*

Let candy cool. Melt your dipping chocolate and dip candies. Place on parchment lined pan to set up. Commence to eating and sharing your sweet creation and listen for the Mmmmmms!

Thank You for stopping by

Sugartown Sweets!

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