Peanut Butter Crunch

Peanut Butter Crunch

   1 cup sugar

   3/4 cup light corn syrup

   2 tablespoons water

   1 tablespoon unsalted butter

Line a 9-inch-square pan with foil. In a medium saucepan, stir the sugar with the corn syrup and water. Add the butter and bring to a boil over high heat, stirring to dissolve the sugar. Attach a candy thermometer to the pan and cook over moderately high heat until the caramel reaches 285°, about 10 minutes.

   1 1/2 cups natural peanut butter, such as CB’s Nuts

   1 cup coarsely chopped roasted peanuts, such as CB’s Nuts

   3/4 teaspoon kosher salt

Meanwhile, in a large heatproof, microwave-safe bowl, combine the peanut butter with the peanuts and salt. Heat the peanut butter mixture in the microwave at high power for about 1 1/2 minutes, until melted and hot. Stir well.

   3/4 teaspoon pure vanilla extract

   1/2 teaspoon baking soda

In a small bowl, whisk the vanilla with the baking soda. As soon as the caramel reaches 285°, carefully stir in the baking soda mixture; the caramel will foam and bubble up.

Immediately pour the caramel into the melted peanut butter mixture and, using a heatproof spatula, fold together as quickly as possible. You want the mixtures to be combined but not homogenized; the candy will come together very fast.

Immediately scrape the hot candy into the prepared pan and press into a flat, even layer.

Let cool completely. Peel off the foil and cut the candy into squares.

Saltine Toffee Candy

Saltine Toffee Candy

Ingredients

Ingredient Checklist

• 40-80 saltine crackers
• 1 cup butter
• 1 cup dark brown sugar
• 1 1/3 cups semisweet chocolate chips
• ¾ cup chopped pecans

Directions

Instructions Checklist

• Step 1

  Preheat oven to 400 degrees F (205 degrees C).

• Step 2

  Line cookie sheet with saltine crackers in single layer.

• Step 3

  In a saucepan combine the sugar and the butter. Bring to a boil and boil for 3 minutes. Immediately pour over saltines and spread t cover crackers completely.

• Step 4

  Bake at 400 degrees F (205 degrees C) for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over the top. Let sit for 5 minutes. Spread melted chocolate and top with chopped nuts. Cool completely and break into pieces.

Buttermints

Buttermints

1/3 c. butter
1/3 c corn syrup
1 pound powdered sugar
1 t peppermint extract
dash salt

Mix well, form into small pieces.
Dry.

Fudge

My Mom has been making this ever since I can remember. She says someone who worked at See’s Candies gave it to her. All I know is that it’s pretty easy and always gets compliments. Don’t buy cheap ingredients. 

 Fudge 

 ‘Pam’ or butter a large casserole dish, or assorted pans you want to put the finished product into. 

 In large bowl put: 

18 oz. chocolate chips 

1 pint marshmallow cream  10 oz

1 t. vanilla 

2 cubes of butter (1/2 lb.) -------------------------------

In saucepan, mix and bring to boil: 

 4 ½ c. sugar 

1 can evaporated milk  14.5 oz

 Boil 9 minutes and keep stirring. Add the boiled mixture to the bowl. Stir to blend – sometimes this takes a while because the butter and chips have to melt. Just keep stirring – don’t leave it. Pour into pans. Cool. Yummmmm. Give to all your friends so you don’t eat it all.