Candy
This candy recipe was an all time favorite food gift for everyone we shared them with over the holidays. I made several batches of the candy trying to get the proper pan size and the amounts just right. I also made two versions one with whiskey and one without. The candies were shared on holiday gift plates, with friends, family, fire department friends, military friends even a group of Military Generals! Each and every one came back to tell us how much they enjoyed them including the Generals!
This is a make ahead candy that needs to be in the freezer for 2 hours so plan ahead!
Makes 32 squares
INGREDIENTS
11 Oz. Bags of caramel bits (I buy them at Walmart, Kraft brand)
2 Tablespoons water
1/2 cup chopped pecans
1/2 cup chopped up pretzels
1 1/2 Tablespoons whiskey(can omit)
10 ounce package of chocolate flavored melting wafers such as ghirardelli
Course sea salt
I used a disposable tin pan that I found at the grocery store size 7 15/16 x 6 7/16 x 1 13/16 or
a 5 1/2 x 9 baking dish also works.
I also used 5×5 squares of wax wrapping papers. You can easily cut wax paper to the proper size.
I also used Non stick aluminum foil and non stick spray
DIRECTIONS
Line your baking dish or aluminum tin with non stick foil, be sure to have the aluminum foil go up two of the sides of the dish. Spray with non stick spray. Set aside.
In a microwave safe bowl add the caramel bits and the 2 Tablespoons of water. Microwave for 2 minutes stirring occasionally. Once melted remove from the microwave and add the chopped pecans, chopped pretzels and whiskey. Stir to combine. Pour the mixture into the prepared pan. Place your baking dish into the freezer for 2 hours.
Remove from the freezer taking the caramel out of the baking dish using the aluminum foil wings. Remove the caramel from the aluminum foil and using a sharp knife cut the caramel into 32 equal pieces.
Line a baking sheet with non stick foil and set aside.
Melt your baking chips in a microwave safe dish. Microwave for 2 minutes stirring occasionally until completely melted. Remove from the microwave and dip your caramel pieces into the chocolate a couple at a time and place them on the foil lined baking sheet. Add a small pinch of sea salt directly after dipping them and continue this until all of your candy is coated in chocolate.
Let the chocolate firm in the refrigerator. Once firm remove from fridge and wrap in wax paper.
Enjoy!
Valentine’s Day is just around the corner so I have a couple of sweet treats coming up for you including these simple chocolate truffles. These make enough to share with many of your loved ones! You can decorate them any way you want and use different colored sprinkles for different holidays. I hope your loved ones enjoy them as much as mine!
INGREDIENTS
- 3 cups semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 Tablespoon vanilla extract
- optional coatings- chocolate sprinkles, colored sprinkles, cocoa powder or espresso powder
DIRECTIONS
In a microwave-safe bowl melt the chocolate chips and sweetened condensed milk for 30-second intervals until the chocolate is smooth. Stir in the vanilla. Remove from microwave and place the bowl in the refrigerator (covered) until firm enough to roll. About 2 hours.
When firm enough to roll into balls, shape them into about 1 inch balls and roll into your desired topping. Store in the refrigerator until ready to give to your favorite people!
Enjoy!
Where has this year gone? It’s crazy how fast time seems to be going by, Christmas is just around the corner. I’m always looking for new recipes to bring to holiday gatherings or to give as a gift to friends and neighbors. This fudge is a simple and delicious treat for your holiday parties or to give to your friends.
INGREDIENTS
22
3 cups chocolate chips
1 can (14 ounces) of sweetened condensed milk
DIRECTIONS
Line an 8 x 8 pan with foil and spray with cooking spray. Place as many full-sized peanut butter cups as you can in the bottom of your pan. Place the chocolate chips and sweetened condensed milk in a medium saucepan over low heat. Stir until chips and milk are melted together. Once everything is melted and smooth pour on top of the peanut butter cups in your prepared pan. Chop the remaining peanut butter cups and sprinkle them over the top pressing into the fudge just a little. Cool until firm. I cooled mine in the fridge. Cut into small squares and serve.
Enjoy!
This recipe can be found at www.sixsisterstuff.com
This is a great recipe for any holiday! I made them obviously for Halloween, but you can change the candies for whatever holiday you are celebrating. These are super simple to make and because they are sweet you can cut them just a little smaller than normal. This makes a sheet pan full so it certainly will feed a lot of hungry friends and family!
INGREDIENTS
1 cup of packed brown sugar
1 cup of margarine (I used butter)
1 whole egg
2 cups of flour
1/2 teaspoon salt
1 teaspoon vanilla
6-8 ounces chocolate chips
Candies to top, I used M & M’s and candy corn
DIRECTIONS
Preheat oven to 350 degrees. Mix together brown sugar and margarine or butter. Add egg and mix well. Add flour, salt and vanilla mixing well. The dough will be thick. Spread the dough onto a cookie sheet spreading it to a thickness of 1/4 to 1/2 inch. Bake for 15-20 minutes or until the edges are lightly browned. When slightly brown take then out of the oven add the chocolate chips evenly over the top and put back in the oven for one more minute. Remove from the oven and spread the chocolate I’ve the entire top of the cookie layer and sprinkle evenly with the candies. Place in the fridge to chill and let the chocolate cool completely. When cool remove from the fridge and cut into pieces.
Enjoy!
We have all seen the original cracker candy that has been around for awhile. This is a slightly different version, but also just as tasty and will be a great gift to give over the holidays! I shared this with a number of people and everyone said the same thing. DELICIOUS! This is simple and delicious!
INGREDIENTS
1 package of honey graham crackers
3 almond Hershey bars, broken into pieces
2 sticks of butter
1 cup sugar of brown sugar
1 cup chopped pecans
DIRECTIONS
Preheat oven to 350 degrees. Lightly grease a 9 x 13 baking dish and place the graham cracker sheets in a single layer covering the bottom of the pan. Add the butter to a saucepan and cook over medium heat melting the butter. Add the brown sugar and pecans mixing until brown sugar is completely dissolved, bring the mixture to a boil and continue to boil and stir for five minutes. Pour mixture over the graham crackers covering all the the crackers.
Bake 7 – 8 minutes or until the edges are bubbling. While the bars are baking unwrap and break the candy bars into pieces. Remove the bars from oven, turn oven OFF. Layer the chocolate pieces on top,of the bars and place back into the oven (still turned off) for one to two minutes. Remove bars from oven and spread the melted chocolate in an even layer over the bars. Place in fridge to cool and firm, about an hour. Remove from fridge and cut into pieces.
Enjoy!
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