Posts Tagged ‘candy recipe’

Pumpkin Pie Fudge Recipe

Tuesday, October 3rd, 2017

We’re breaking away from the traditional chocolate and peanut butter for October to bring you a seasonal fudge you’ll want to make all year long. Make this recipe a little more decorative by using autumn-themed cookie cutters or just stick to the classic squares when serving.

Li'l Pumpkin Gourd Candy Dish | Meadowbrook Gourds | Sturbridge Yankee Workshop

What You’ll Need:

  • 9×9 inch pan; cooking spray; 3-quart saucepan; candy thermometer
  • 2/3 cup evaporated milk
  • 2½ cups granulated sugar
  • 3/4 cup canned pumpkin puree
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1 cup white chocolate chips
  • 7 ounces marshmallow creme
  • 2 tablespoons butter, room temperature
  • 1 teaspoon vanilla extract

Directions:

  1. Spray or butter a 9×9 inch pan and set aside.
  2. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon.
  3. Mix in pumpkin puree, cinnamon and pumpkin pie spice and bring back to a boil.
  4. Cook while stirring constantly for about 18 minutes, or until the temperature reaches 230°F. Remove saucepan from the heat and allow to cool slightly, for about 2 to 3 minutes.
  5. Pour the white chocolate chips into a large bowl and pour the fudge mixture over the white chocolate chips. Let stand for about 5 minutes to allow the white chocolate to soften; stir until smooth.
  6. Mix in marshmallow creme, butter and vanilla until butter is melted and mixture is smooth. Pour into prepared 9×9 inch pan.
  7. Cool completely before removing from pan; cut into squares and store in a cool, dry place.

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Peppermint Bark

Tuesday, December 20th, 2011

My neighbor’s 10-year-old daughter has gone wild with the baking this year. She brought a bag of peppermint bark for her teacher this morning and I’d thought I’d share her tasty success.

You Will Need:
8 oz semisweet chocolate, broken into pieces
8 oz white chocolate, broken into pieces
1/2 tsp peppermint extract
25 peppermint candies, crushed

Instructions:

  1. Lightly grease pan and line with waxed paper, smoothing out wrinkles; set aside.
  2. Place the semisweet chocolate in a double boiler over just barely simmering water.
  3. Stir frequently and scrape down the sides with a rubber spatula to avoid scorching.
  4. When chocolate is melted, stir in 1/4 tsp peppermint extract.
  5. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom.
  6. Sprinkle half of the crushed peppermints over the chocolate layer.
  7. Refrigerate until completely hardened.
  8. Repeat steps 2-4 with white chocolate.
  9. Pour the white chocolate over the semisweet chocolate layer; spread evenly.
  10. Sprinkle the remaining crushed candy over the top and gently press in.
  11. Refrigerate until completely hardened.
  12. Remove from pan; break into small pieces to serve.

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Tasteful Tuesday: Peanut Brittle Recipe

Tuesday, March 1st, 2011

March is National Peanut Month, so here’s a sweet and salty recipe to treat yourself with all month long.

recipe card holder

You’ll Need:

  • 1 cup sugar
  • 1/2 cup light corn syrup
  • 1/8 tsp. salt
  • 1/4 cup water
  • 1/2 cup dry roasted peanuts
    (if using salted peanuts, omit the salt above)
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • candy thermometer
  • greased cookie sheet

Directions:

  1. In a thick 2 quart saucepan over medium heat, bring sugar, corn syrup, salt and water to a boil.
  2. Stir until sugar is dissolved, then stir in peanuts. Put candy thermometer into place and continue stirring, watching for the thermometer to reach 300°F (150°C).
  3. Remove from heat and immediately stir in butter, baking soda and vanilla. Once combined, pour onto prepared cookie sheet and spread over the entire surface.
  4. Cool completely, then snap into pieces. Store in a cookie jar or sealed container and enjoy.

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