–Sometimes candy IS the only thing to satisfy your sugar craving; these are some of my fixes….
Saltine Toffee Bark
-when you’re in the mood for Butter Crunch but you want it now!
1.5 sleeves of saltine crackers
1 stick (4 oz) butter
1 cup packed light brown sugar
2 cups chocolate chips
Directions: Preheat the oven to 350F degrees. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray. Arrange the crackers in a single layer on the baking sheet so that there are no empty spaces in between them. Place the butter and brown sugar in a small saucepan over medium-high heat. Stir while the butter melts, and bring the mixture to a rolling boil. Once boiling, carefully pour the sugar-butter mixture over the crackers on the baking sheet in an even layer, covering most of the crackers. Bake the toffee crackers at 350F degrees for five minutes, until the toffee is bubbling all over. Carefully remove the pan from the oven and allow to cool for one minute. Sprinkle the chocolate chips on top of the hot toffee, and allow them to sit for one minute to soften and melt. Once softened, use the top edge of a butter knife or cake spatula to spread the melted chocolate over the entire surface of the toffee in an even layer. Refrigerate the pan to set the toffee and chocolate for about 30 minutes. Once set, break into small uneven pieces by hand. Store uneaten (LOL!) saltine toffee in an airtight container in the refrigerator.
-1 jar (7oz) marshmallow cream
-10 TBSP unsalted butter, softened
-1 1/2 tsp vanilla extract
-1 tsp peppermint extract
-5 1/2 cup powdered sugar
-1 pkg (16oz) chocolate candy coating
Directions: In a large mixing bowl, beat cream, butter, and extracts until fully combined. Add in powdered sugar and mix on medium speed until well blended (may take a couple minutes for it to come together).
Line a large baking sheet with parchment paper. Using about one tablespoon of filling, shape into a ball, then flatten it for the traditional shape. Continue until all filling is used. Cover with saran wrap and freeze for about 2 hours (or overnight).
Melt chocolate candy coating chocolate according to package directions. Using a toothpick, dip frozen peppermints into the chocolate. Tap until all the excess has dripped off and place back on the parchment paper. Repeat until all peppermints have been coated. Store at room temperature in a covered container.
Peanut Butter Cup Fudge
-1 bag minis of Reese’s Peanut Butter Cup
-2 cups brown sugar
-2 and 1/2 cups well-sifted confectioners sugar
-1 1/4 cups creamy peanut butter
-1/2 cup butter
-1/2 cup milk (I used 1%)
-1 teaspoon vanilla extract
Line an 8 x 8 pan with saran wrap so that it will be easy to lift the fudge out of the pan.
In a large saucepan, melt butter over medium heat. Stir in brown sugar and milk. Bring to a rolling boil, then cook for exactly 2 minutes, stirring frequently.
Stir in peanut butter and mix to combine. Then add in vanilla extract.
Transfer the mixture to the bowl of your mixer. Add in sifted confectioners sugar, one cup at a time, mixing between adding more. After you’ve added all of the confectioners sugar, mix well! The mixture is going to be really thick.
Press the mixture into the prepared dish. Sprinkle Reese’s Peanut Butter Cup Minis evenly over the fudge and then gently press them down, level with the fudge.
Chill in the refrigerator for about an hour, or until firm, then use the saran wrap as handles to lift the fudge out of the pan and cut into small squares.
William Penn Shop, Philadelphia’s Chocolate Covered Cordial Strawberries
–Sadly, this first week of June tradition of my youth is gone; this is a pretty good copycat version...
Approx. 2 lbs confectioner’s sugar
1/2 cup Light Corn Syrup
1 TBSP Glycerin
1/4 cup cold water
Approx. 2 lbs Milk or Dark melting chocolate
12 Very Large Strawberries
(rinsed & pat dry; leave tops &
Mix & knead fondant ingredients together. Press enough fondant around each entire strawberry, up to a little below the green leafy top.
After all strawberries are covered in fondant, dip in melted chocolate just covering the fondant. Set on wax paper-lined tray. Sit for 24 hours to allow fondant to liquify. Awesomeness!!!!
Brown Sugar Fudge Recipe
2 cups brown sugar
1 cup granulated sugar
1 cup evaporated milk
1/2 cup butter
1 teaspoon vanilla
1 cup chopped pecans or walnuts
Combine sugars, milk, and butter. Cook, stirring occasionally, to soft-ball stage, or 238° on a candy thermometer. Add vanilla and let cool to lukewarm. Beat with wooden spoon until mixture loses its gloss; stir in nuts. Pour into a buttered 8-inch pan or pie plate.
Cool brown sugar fudge until firm and cut into squares.
-1 cup (2 sticks) unsalted butter
-1/2 teaspoon salt
-1 1/2 cups granulated white sugar
-3 tablespoons water
-1 TBSP pure cane syrup (or light corn syrup)
-2 cups chopped pecans, toasted
-2 2/3 cups semisweet chocolate chips
In a large, deep saucepan, melt the butter. Stir in the salt, sugar, water, and syrup, and bring the mixture to a boil. Boil gently over medium heat, without stirring, until the mixture reaches hard-crack stage (300°F on an instant-read or candy thermometer). The syrup will bubble without seeming to change much for awhile, but be patient; all of a sudden it will darken, and at that point you need to take its temperature and see if it’s ready. (If you don’t have a thermometer, test a dollop in ice water; it should immediately harden to a brittleness sufficient that you’ll be able to snap it in two, without any bending or softness). This whole process should take about 10 to 12 minutes. Pay attention; too long on the heat, and the syrup will burn.
While the sugar mixture is gently bubbling, spread half of the nuts, in a fairly closely packed, even single layer, on a lightly greased baking sheet (a half sheet pan works well here). Top with half the chocolate. When the syrup is ready, pour it quickly and evenly over the nuts and chocolate. Immediately top with the remaining chocolate, then the remaining nuts. Wait several minutes, then gently, using the back of a spatula, press down on the chocolate-nut layer to spread the chocolate around evenly. While the candy is still slightly warm, use a spatula to loosen it from the baking sheet. When cool, break it into uneven chunks. Store cooled candy tightly wrapped; it’ll stay fresh for a couple of weeks at room temperature. Freeze for longer storage.