Cinnamon Sugar Pecans

Christmas is the time of year to celebrate the birth of our Lord and Saviour, Jesus Christ.

It's also a time for giving, and gifts given from the heart truly are the best. That is what I'm trying to do this year. 

This will be my first Christmas without my precious Mama, and I'm going way back to my childhood memories when Mama and Daddy would fill our stockings-which happened to be tube socks-with oranges, apples, tangerines, nuts, and candies. This will be the tradition that I will carry on with my family for every Christmas going forward.

My first-born grandson will be reading from Luke:2 on Christmas eve, which he began doing as soon as he learned to read.

There will be Christmas dinner and my goodness, there will be sweets. My Mama was the queen of sweets and whatever she made, it was delicious. These Cinnamon Sugar Pecans will be gracing the table along with many other goodies for the wonderful family which God has blessed me with. They are simple to make, taste yummy, and just make the house smell like Christmas! Let's make some!                                                      

You will need: pecan halves, granulated sugar, cream of tartar, cinnamon, corn syrup, and water.

Combine all ingredients except pecans in saucepan.

Cook over medium heat stirring until sugar dissolves. Continue cooking without stirring to firm ball stage (246 degrees F.)

Once the candy reaches 246 degrees, remove from heat, add pecans, and stir well to combine.

Pour candy onto parchment lined pan using two forks to separate coated pecans.

I was so busy trying to get photos that I didn't get my nuts separated as quickly as I should have. But, still good!

Cinnamon Sugar Pecans

2 cups granulated sugar

1 1/2 teaspoons cinnamon

1/4 teaspoon cream of tartar

2 teaspoons light corn syrup

1/2 cup water

3 cups pecan halves

Combine all ingredients except pecans in a heavy bottomed saucepan. Cook over medium heat, stirring until sugar dissolves. Continue cooking without stirring until candy mixture reaches 246 degrees F. Remove from heat, add pecans and stir until well combined.

Pour onto parchment lined pan and using two forks, separate nuts. Let cool and enjoy!

Store in airtight container for two weeks, in the fridge for three weeks or up to two months in the freezer.

Wishing you all a very Merry Christmas!

Luke 2:1-20

'til we sweet again, Karen 💗

Caramel Filled Chocolate Clam Shells With Candy Pearls

School may have already begun, but it is still Summer and I'm not ready to let it go!!

We have just recently returned from a trip to St. Augustine. It is such a pretty and unique beach town and of course we visited the Fountain of Youth. I got one hilarious video of my hubby drinking from that famous fountain! Does it really make you look younger? Well, let's just say, the jury is still out on that one!😛

We made another couple of beach trips earlier this year..one with the kiddos and grandkiddos to Destin, and our anniversary trip to Cape Cod and Nantucket. That's where the idea for these chocolate clam shell candies came from.

I found the cutest little trinket bracelet in Destin with a clam shell and pearl! I thought, how sweet would it be in sugar form?!

Then, upon check-in to Union Street Inn, they had an adorable box of anniversary candies waiting for us!
There were these teeny little adorable chocolate whales. Well, I had to check out the candy shop that they came from, so we took a walk over and found all kinds of delightful and yummy candies. I fell in love with their chocolate and caramel oyster shells with candy pearls! 

So here we go..making them with the clam shell molds!

A candy pearl surprise! 

Here are the items needed to make the clam shells. I haven't bought ready-made caramels in a while since I like homemade better. But I wanted these to be super easy. If you'd like to try my homemade caramels recipe, you can click on the link.

I used these chocolate molds with six 3 inch shells that I found on Amazon.

After melting the chocolate candy wafers on the stove-top over low heat, I used a food only paintbrush to fill in the chocolate molds. 

Add a little more melted chocolate into each mold and refrigerate till candy is set.

Gently turn candies out onto parchment paper.

I dusted my candy shells with gold pearl dust. I think I went a little overboard.
Less is more!

Caramel! Oh this is gettin' good!

I used about one caramel for each shell. I placed six caramels in a small microwave-safe dish, added a dash of heavy cream, and melted in 30 second increments on defrost power. It took about 45 seconds total.

Spoon a little dollop of melted caramel into chocolate shell.

Mmm...this combo!

Spoon a little more melted chocolate over the caramel, add a sprinkling of sea salt and plop on the candy pearl!

Oh yeah, baby!😋

My sweet inspiration..which just so happens to be the name of the candy shop on Nantucket!

I shouldn't have used the first shell i made..it looks kinda rough. But you get the idea!

We so enjoyed our time here in Nantucket. Biking to the beach, sailboating into the sunset, and of course eating! Here we are celebrating our anniversary at Galley Beach. They had a lovely table set up for us inside, but then I saw these set up on the beach!
It was so cold, but they gave me a blanket and I sure used it!

Let's just keep on celebrating this sweet summer, 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 😊 

Marshmallow Stuffed Nutella Caramels

I have been charmed for quite some time with the Modjeskas candies.

So I go and google the definition of the word and find the name comes from a famed, Polish actress; Madame Helena Modjeska. You can read the story here!

 I had this jar of Nutella in my pantry as my middle grandson does not care for peanut butter..what!? So I wanted to make a Nutella candy for him. I chose caramels and then decided to "stuff" them with marshmallows to make my own version of the classic Modjeskas candies. Yum!

Ingredients needed:

 I am basing this recipe off my Peanut Butter Caramels, swapping the pb with Nutella and adding my favorite marshmallows to the mix!

My two go-tos for candy making. A four-quart heavy bottomed saucepan and digital candy thermometer.

 Spray an 8x8 pan lightly with cooking spray, line with parchment paper and then spray this lightly as well.

Oh..look at that beautiful butter. This is my first time using Kerrygold butter, gold for sure!

Melt butter over low heat, add brown sugar, corn syrup and condensed milk.

Stir in Nutella.

Crank up the heat to medium and attach candy thermometer.

Stir continuously until candy reaches 246 degrees fahrenheit or firm-ball stage. Remove from heat and stir in vanilla.

My plan was to have the marshmallows set in between the layers of caramel.

So as I was stirring the caramels, it struck me that the marshmallows just might float to the top of the candy. New plan. Instead of pouring half the candy into the pan, I poured just enough to cover the bottom of pan and then placed the marshmallows.

I then poured the remaining caramel into the pan and watched the marshmallows rise ever so defiantly to the top. So..I decided to just roll with it. *wink* 

I had to laugh. This looks like just like gravy covered rolls to me. Happy Thanksgiving.

Now how will they taste..?

I just had to wait and see.

I covered my candy simply by laying a sheet of wax paper over pan and let it sit overnight before cutting.

Gently cut through marshmallow stuffed caramels with a long, sharp and lightly oiled knife. I say gently due to the marshmallow on top. 

Now to taste...so yum!!

Mister Zack loved these!

Makes a grandma's heart happy.   :o)

Nutella Caramels

1 1/2 sticks butter (i use salted)
2 1/4 cups light brown sugar
1 14 oz. can sweetened condensed milk
1 cup light corn syrup
1/2 cup Nutella
1 teaspoon vanilla extract
12 SmoreMallow marshmallows

Melt butter over low heat. Stir in brown sugar, condensed milk, corn syrup and Nutella. Bump the heat up to medium and attach candy thermometer to pan. Cook candy stirring constantly until thermometer reaches firm ball stage or 246 degrees fahrenheit. Remove from heat and stir in vanilla.

Pour just enough cooked candy to cover the bottom of pan. Add marshmallows and pour remaining candy.

Cover pan loosely-i lay a sheet of wax paper on top-and let caramels sit on countertop until firm. I let mine sit overnight.

Remove candy from pan. Lightly oil a long sharp knife and cut candy. Wrap in wax paper squares.

Makes 36 pieces if you cut 3 candies from each marshmallow as I did.

Proverbs 16:24 Pleasant words are as an honeycomb, sweet to the soul, and health to the bones.

Have a sweet day, Karen