Chocolaty Peanut Brittle

Several years ago I made my first Peanut Brittle and everyone loved it! I thought it would be yummy dipped in chocolate..and it was!

So today, I'm incorporating the chocolate into the brittle. I mean, c'mon, chocolate and peanuts are always a good thing!

Y'all! Let's make some!😋

You will need: granulated sugar, whipping cream, corn syrup, unsweetened cocoa, baking soda, peanuts, butter, and vanilla.

I forgot to get a shot of my cookie sheet. I lined it with parchment paper and placed in a 200 degree F oven to warm as I made the candy.

Also needed, a 4 quart heavy-bottomed pot and candy thermometer.

Combine sugar, whipping cream, and corn syrup in 4 quart pot. Over medium heat, stir continuously until mixture reaches 250 degrees F. Add butter and peanuts and continue cooking and stirring until candy reaches 305 degrees F. 

Remove from heat, add in baking soda and cocoa mixture and vanilla. Stir to combine well.

Mmmm...that chocolaty smell

Pour candy onto prepared pan.

I spread mine with an offset spatula.

Chocolaty Peanut Brittle

2 cups granulated sugar

1 cup light corn syrup

1/2 cup heavy whipping cream

2 1/2 cups peanuts 

3 Tablespoons butter

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking soda

(combine cocoa and baking soda in small bowl)

1 teaspoon vanilla 

Place a parchment lined cookie sheet into 200 degrees F oven to warm while making candy.

In a 4 quart heavy-bottomed pot, combine sugar, corn syrup, and whipping cream. Attach candy thermometer and cook, stirring continuously until candy reaches 250 degrees F. Add butter and peanuts. Temperature will drop a good bit. Continue cooking and stirring until candy reaches 305 degrees F. Remove from heat. Add cocoa and baking soda mixture and vanilla stirring well to combine.

Remove cookie sheet from oven, carefully pour hot candy and spread with long handled spatula.

Let cool and break into pieces.

Thanks for hanging out today while we made another batch of delicious candy!

JOHN 3:16

'til we sweet again, Karen💗

Vanilla Fudge

Vanilla Fudge!

Every time I make a batch of homemade candy, I feel so accomplished. I know it's because as a child, I was in awe watching my Mama turn out yet another sweet and perfect confection. She grew up watching her own candy making Mama genius! Now I'm not saying I'm a candy making genius too, but with each and every sweet successful batch, I sure do feel like it! 😜

Memorial Day is just a few days away, and it is with heartfelt gratitude that we honor all of our fallen soldiers. They are the reason we all have the freedoms to enjoy time with our families as theirs mourn the loss of husbands, wives, sons, daughters, Dads, Moms, and more. 

Thank you from the bottom of our hearts! 💗

To make vanilla fudge, you will need a heavy bottomed four quart pot. To this, add butter, sugar, and evaporated milk. Stir to combine. Attach candy thermometer and cook, stirring continuously over medium heat until candy mixture reaches 235  degrees F. It took mine sixteen minutes.

Remove from heat, add in white chocolate chips and marshmallow creme, and stir until smooth. It took mine five minutes to incorporate. Add vanilla extract and stir until combined.

Pour candy into foil lined and buttered, 8 inch pan.

Let set.

Y'all, this is some good candy!

When candy has fully set, lift out of pan using the foil sides and cut into desired sized squares.

Vanilla Fudge Recipe

3 cups white sugar

3/4 cup butter

2/3 cup evaporated milk

1 (7 ounce) jar marshmallow creme

1 (12 ounce) bag white chocolate drops

2 teaspoons vanilla extract

To a heavy bottomed 4 quart pot, add butter, sugar, and evaporated milk. Stir to combine, attach candy thermometer, and cook over medium heat. Stir continuously until thermometer reaches 235 degrees F. This took mine 16 minutes. Remove from heat, add in marshmallow creme and white chocolate drops. Stir until chocolate drops are melted. This took mine about 5 minutes. Stir in vanilla. Pour candy into buttered and foil lined 8 inch pan. Make sure the foil overlaps on sides to make it easier to lift the candy out once completely set.

Once it has, lift out and cut into desired size pieces. 

I decorated mine with melted white chocolate drizzle and patriotic sprinkles. If you're planning a Memorial Day picnic, just place these in an airtight container and pop them in your cooler! 

Your fudge will last about two weeks in an airtight container at room temperature. If you want it to last a little longer, you can store it in the fridge for about 2 to 3 weeks. In the freezer, it will keep for up to 6 months. I've done this many times with my favorite Peanut Butter Fudge!

Thanks for stopping by!

John 3:16

'til we sweet again, Karen 💗

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 💗

Cactus Lollipops

Cactus Lollipops!

Desert Dessert!

So each November for the last several years my awesome hubby and I have made the trek out to Nevada for an auto convention.

Since we had never been to the desert, on that first trip we incorporated a day trip out to the Valley of Fire and Hoover Dam.

To this day I am still in awe of the raw beauty and incredible scenery that is around every bend. 

Our annual trip has included visits to, Death Valley, Grand Canyon, Bryce Canyon, Zion National Park, Sedona, Albuquerque, and more! Plus a cross country drive all the way back to Georgia! 

I can't wait for our trip this year.

One thing I look forward to seeing are all the cactus plants. They are sooo amazing. And yes I had to touch one just to see how sharp those pointy little spines are! Ouch!😄

The sweet thing about my lollipops is that you won't poke your tongue out when you eat one!😛

Two views!

For my lollipops I used I used Lorann's recipe.

It works perfectly.

Sugar, light corn syrup, water, color, and flavoring are all you need to turn out these cute little cactus lollies!

Well, you do also need lollipop molds, ready-made sugar flowers, (or make your own fondant ones like i did), green jimmie sprinkles, lollipop sticks, non-stick spray, parchment paper, and a candy thermometer!

I found these cactus lollipop molds online!

I was going to use ready-made sugar flowers but wasn't happy with the way they looked so I used pink fondant, a tiny flower cutter, and jumbo candy sprinkles for the centers to make my own. Aaand..yikes-Sorry about the blurry photo! 

To begin, cover a sheet pan with parchment paper, attach clips to lollipop molds, spray molds with non-stick spray, and insert lollipop sticks into molds. 

 For maximum use of space I alternated the placement of molds.

Okay, so when I saw the gap between my mold and my pan, I kinda freaked out a little.

Don't freak out. Keep scrolling.

We'll go ahead and get started on our candy first. I always use my heavy-bottomed 4 quart pot and my candy thermometer for every batch of candy I make.

Add sugar, corn syrup, and water to saucepan and stir over medium heat till sugar is dissolved.

Crank up the heat to medium high and continue cooking without stirring.

Add coloring at 260 degrees fahrenheit without stirring. Continue cooking until candy reaches 300 degrees fahrenheit and remove from heat.

When sugar mixture has stopped boiling, add coloring and stir. To get this deep dark green I used 3 drops of mint green soft gel paste.

 One thing I didn't mention earlier is that I heated my glass measuring cup in my 250 degree oven while made my candy.

I think this helped keep the candy mixture hot enough while I poured and decorated my lollipops..Although I still needed to work quickly!

 It can get pretty difficult trying to take photos of each process while working with heavy pans and hot candy. Every photo i have posted on my blog has been shot by yours truly..until today!

My talented grandson, Issac, spent the day with me and I asked him to take a shot of me filling the molds. The photo above was taken by him! Good job, Isaac! 💚

Okay, continuing below you can see where the candy seeped out from under the mold. No problem!

After sprinkling on the green jimmies..

And after the lollipops had set, I used a sharp knife to cut away any excess while the molds were still attached to the lollipops.

It works if there is a little or a lot. Super easy!

Here is a photo of my awesome helper today!

The molds pop off effortlessly as you remove the clips. I think we were both surprised by just how easy they came off!

With just a little dab of corn syrup, I attached the pink flowers.

I used pineapple flavoring and we really loved it! We had enough candy mixture to easily make a dozen pops, but we made six and then played around with the remainder!

Hard Candy Recipe By LORANN

2 cups granulated sugar

2/3 cup light corn syrup
¾ cup water
1 dram (1 teaspoon)* LorAnn super-strength flavoring, any flavor 
LorAnn liquid food coloring or gel food coloring (as desired)
Hard candy molds (optional) 
Powdered sugar (optional)
Sucker bags & twist ties (optional)

Use of a candy thermometer is recommended

*Please note that our Cinnamon, Clove and Peppermint flavors are particularly potent. You may wish to reduce the amount used for these flavors.

DIRECTIONS

Have all ingredients and tools assembled and within easy reach of the stove. The use of metal spoons and measuring utensils is recommended. Line a cookie sheet/jelly roll pan with foil and lightly oil or spray with non-stick cooking spray (such as PAM). If using molds, lightly spray cavities of clean, dry candy molds with non-stick cooking spray. Insert sucker sticks.  If using molds, you may also want to spray a piece of aluminum foil with cooking spray. If after pouring the syrup into the molds you have excess candy, you can pour it onto the foil for break-up candy.

1. In a heavy (good quality) 2-quart saucepan, mix together sugar, corn syrup and water. Stir over medium heat until sugar dissolves. 
2. Insert candy thermometer if using, making certain it does not touch the bottom of the pan. Bring mixture to a boil without stirring. 
3. Early in the cooking process, "wash down" any sugar crystals that form on the sides of the pan with a wet pastry brush. 
4. Continue to cook the syrup, without stirring, until the temperature reaches 260º F; add drops of coloring until desired hue is achieved. Do not stir; boiling action will incorporate color into syrup. 
5. Remove from heat precisely at 300° F (temperature will continue rising), or until drops of syrup form hard, brittle threads in cold water (hard crack stage). After boiling action has ceased, add flavor and stir. USE CAUTION WHEN ADDING FLAVORING TO AVOID RISING STEAM. 
6. Carefully pour syrup into prepared molds or onto the prepared greased and foil lined cookie sheet. (As the sugar mixture begins to set up, you may want to score with a large knife to mark squares.) Do not refrigerate. 
7. Cool completely. Break sheet candy into small pieces and dust with powdered sugar, if desired. Store in airtight containers between waxed paper. If making lollipops, do not dust with powdered sugar, but place in sucker bags and secure with twist ties. Store hard candy in a cool, dry place. Do not refrigerate.

Thank you all for stopping by and

Remember To Eat Sweet!

Karen 😊

Peanut Butter Fudge

I can resist most anything.

 Except Peanut Butter Fudge.

It is my Kryptonite.

Of all the delicious candies my Mom has made through the years, this one remains my absolute favorite. I can still see her standing in front of the stove, stirring that big yellow pot. She would have a coffee cup filled with water sitting close by and at a certain point she would spoon a little candy into it and test it by mushing it between her fingers. When she had it just right she would add peanut butter, vanilla, and marshmallow creme and stir it some more. Then she would pour the candy into a buttered dish to set and I would wait for the candy coated spoon to cool off enough so I could eat it!

To this day, my Mom has never used a candy thermometer and she's never poured fudge into a pan. She's always used a buttered dish or a platter. And it is always amazing.

It's taken me till now to even think about trying to make my Mom's fudge. Mostly because, well, her recipe is only in her head and not on paper. And number two, I'm too scared to try it using her soft-ball test method.

My answer was to just go ahead and use my thermometer and Mom's verbal "in her head recipe" to make some test batches. So five batches later, I've made my Mom's fudge! And let me tell you, it's creamy, dreamy, and peanut buttery awesome!

Thanks, Mom!

Make some and it can be your Kryptonite too!😋

 Just look at these golden squares of deliciousness! 

Are you tempted yet?

If you are, you are only six ingredients and a half hour or so away from peanut butter heaven!

You don't have to use organic sugar. It's just the only sugar we buy anymore. 

I used a 13x9 inch pan. I formed the foil to the outside of the pan first and then lined the pan.

You will need a heavy bottomed 4 quart saucepan, candy stirring spoon, non-stick spray or butter to grease the foil, and a candy thermometer unless you're a candy goddess like my Mom and you don't need one!💗

I prepare my foil lined pan with non-stick spray. 
I also spray my measuring cups for the peanut butter, and a bowl for the marshmallow creme. It just makes them easier to get out.

Go ahead and measure out the peanut butter and spoon the marshmallow creme into the bowl. Set aside.

Over low heat, melt 1/2 cup of butter.
Add 4 cups of sugar and a 12 ounce can of evaporated milk and stir to combine.
Attach candy thermometer and crank up the heat to medium, stirring constantly.

Still stirring constantly, bring candy mixture up to 235 degrees or the soft-ball stage. This takes me about 16 and a half minutes.

Remove from heat, add marshmallow creme, and stir till melted and smooth.

Add peanut butter and vanilla. The peanut butter will melt pretty quickly.

Again, just stir till melted and smooth.

Ahhh! Pour candy into greased, foil lined pan. Ahhh!
Smooth fudge in pan with a spatula.

I let mine sit uncovered till completely cool and then cover with foil.

Let sit several hours or overnight.

I cut mine into pretty small squares. I do this mostly because I give a LOT of candy away and I want to share with everyone. I'm pretty sure if you cut it into big squares, no one will complain!

Peanut Butter Fudge Recipe

4 cups sugar
1/2 cup butter
12 ounce can evaporated milk
1 1/4 cups peanut butter
7 ounce jar marshmallow creme
2 teaspoons vanilla

In a heavy bottomed 4 quart saucepan, melt butter over low heat. Add sugar and milk stirring to combine. Attach candy thermometer, turn heat up to medium, and stir constantly until candy reaches 235 degrees fahrenheit. 
Remove from heat and add marshmallow creme. Stir until melted and smooth. Add peanut butter and vanilla, again stirring till melted and smooth.
Pour candy into greased, foil lined pan. Smooth candy with spatula and leave uncovered until cooled completely. Cover with foil and let sit several hours or overnight. Cut candy into squares.

Now go make some some sweet little goody bags for your family and friends but don't forget to save some candy for yourself!

Have a sweet day, Karen 😊