ENGLISH TOFFEE

Mr. Dick is in the kitchen......He made this candy with a little supervision.  He doesn't do much cooking so I had to direct him to where everything is kept.  The pin on Pinterest was from living on a dime  she listed 25 of the best easy Christmas Candy's.   Another keeper 

recipe from living on a dime

English Toffee Recipe 

1 cup chopped walnuts or pecans   Dick used pecans
3/4 cup packed light brown sugar
1/2 cup butter
1/2 cup of chocolate chips next time I will use about 3/4 cups 

Butter a 8x8 in baking dish.    Spread the nuts evenly over the bottom of the dish.  In a small saucepan melt the butter and the brown sugar over medium heat.  Bring to a boil and boil for 7 minutes.  Work fast and spread this over the chopped nuts in the baking dish.  Sprinkle 1/2 cup of chocolate chips and spread the chips over the top of the toffee.   Allow to cool in the pan then break in bigger pieces.  

Gingerbread Cupcakes 

Enjoy   Andi the Wednesday Baker 
1

PEANUT BUTTER FUDGE

I love pinterest, I love looking at other blogs and making recipes from them

but for this recipe I went to my own cookbook and made Peanut Butter Fudge just like my mother always did.  She followed Marjorie Standish.....A Maine cook "Cooking Down East"

HAVE EVERYTHING READY

grease your 9x13 pan with butter and measure out all the ingredients,  You have to work quickly for this hardens fast. You may want some help to hold that pot and scraping when it is ready to pour into your pan.  


1 pound (2 cups) granulated sugar 
1 pound (2 cups) light brown sugar
3/4 cup milk
1/2 tsp salt

18 ounces of peanut butter plain or chunk-sytle
1 jar (7 1/2 ounce) of marshmallow creme
1 cup of chopped nuts   (I didn't use them) 

-I used a heavy 3 quart saucepan, I added the sugars, milk and mixed this.

-I buttered my 9x13 pan with butter and set aside.  You could also you use 2 8x8 pans buttered 

-I sprayed with "Pam" the measuring cup that held the peanut butter (I used my scale)
-I sprayed with "Pam" the measuring cup that has the marshmallow creme (I used my scale)
-I measured out the vanilla

I put a cutting board on my island so after the cooking of the fudge was done I would put my hot saucepan on to add the remaining ingredients.  

-I used my phone timer/and put the candy thermometer on the side of the saucepan

- So here goes, everything is ready

-bring slowly to a boil, stirring so it will not burn on. 

-Start the timer for 5 minutes as soon as the mixture starts with those little boils.   don't answer the phone, stay with the pot and stir and stir.   I did read my book as I was stirring!  I really did

-when the timer went off I looked at the thermometer and it said "soft ball stage"

-remove the saucepan from the stove, put on the cutting board and add the vanilla.........Be careful its hot and the vanilla will sizzle, and the fluff (marshmallow) and the peanut butter and nuts if using. Keep stirring until its mixed.  Then pour into the prepared pan or pans. Spread the top with a fat knife and allow to cool.    Cut and enjoy            

Reminds me of Christmas, Mother Goose always made Peanut Butter Fudge..............

CHOCOLATE COVERED PEANUTS

MERRY CHRISTMAS TO ALL

I have a great recipe to share today. I think Santa would love to see these candies waiting for him. So easy to make.   I pinned this from
Pinterest and made these yesterday.  Get ready they make a lot and I mean alot. I got 56 small cupcake papers and 10 "Mansize" candies.  And they are made in the crockpot, so just open a few of bags of chocolate, couple jars of peanuts, put them in order of the recipe, place the cover on the crockpot and wait.  That is the hard part. I cooked them for about 2 1/2 hrs. Check out the comments section and read the reviews.  The candies are from a collection of recipes from Trisha Yearwood. They were in Redbook magazine and Trisha got this from her cousin Donna.   

RECIPE

sharing with
4you-withlove

HOMEMADE GUM DROPS

These little gems were seen on cook with sara.  I had to try making them.  They are cute, sweet and tasty.  Favorite daughter Morgan made these for christmas gifts. How about for Easter, in pastel colors.  So cute.  Thanks Sara for sharing. Go check out Sara's post.   





Homemade gum drops

PRINT RECIPE

2 cups sugar   super fine sugar (optional) or use regular sugar to roll 1 1/3 cups applesauce 2 packages's (3 ounce) any flavor gelatin jello 2 envelopes of unflavored gelatin 1 tsp lemon juice Prepare a 9x13 inch cake pan with  non-stick Reynolds wrap allowing a over hang on each end.  In a large saucepan add the 2 cups of sugar, applesauce, 2 packages of any flavor jello, and 2 envelopes of unflavored gelatin and 1 tsp of lemon juice.  Let this set for a minute.  Then mix together and cook over medium high heat stirring constantly and bring this to a boil.  Allow to boil for one minute.  Remove from stove top and pour into the prepared baking pan.  Place on a level surface in the refrigerator for about 3 hours. Or until firm.  Remove from the refrigerator and using the overhang of the foil lift this out and place on a flat surface.   Pull the sides of the foil down all around the gelatin.  You will have about a 1/2 inch high gelatin. I layed another piece of non-stick foil on the work surface and then flipped the gum drops unside down and peeled off the foil then I  dipped a pizza cutter in hot water and made my cuts. Try to keep your rows even. Keep dipping in hot water to keep the blade warm and that helps to cut the gum drops.   Then start pulling the cut pieces apart.  You will have red fingers. Layed them onto the orginal piece of non stick foil to allow them to dry .  They need to dry for about 8 hours or until slightly sticky.  Then roll them in super fine granduated sugar.  Store in air tight containers you will get about 1 3/4 pounds of gum drops.      Have fun Sharing with bunnyjeansdecorandmore somethingswanky mrsfoxssweets simply sweet home countrymommacooks  A Well-Seasoned Life Featured at Simply Sweet Home

CRAZY COOKING CHALLENGE "2 FUDGE RECIPES FOR CHRISTMAS"

The time has come again for the Crazy Cooking Challenge with Tina from Mom's Crazy Cooking. The month of December the cooking was to be "Fudge." So off we all go into blog land and look for a fudge to make. I found two, one for peppermint fudge at Mele Cotte and another for chocolate pecan fudge at angel foods kitchen. Both of these were made by me, tasted and shipped off with hubby to his work. I liked them both, but for all the calories in fudge I want peanut butter. So, you ask why didn't I make peanut butter, I would of eaten it all!    So I share two wonderful blogs with you.    Happy Baking,  Andi

Peppermint Fudge

melecotte


18 ounces white chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tbsp heavy cream
1 tsp vanilla extract
1/2 tsp baking soda
1 tsp peppermint extract
3/4 - 1 cup peppermint candy crunch*
( I crushed candy canes in the small food processor)

In a heatproof bowl set over simmering water, or in a double boiler melt the chips, condensed milk, cream and baking soda. Stir frequently, til the chips have melted. Remove from heat and stir in the extract and 1/2 cup of the crushed candy.

Prepare your 8x8 inch pan with parchment paper, allow the parchment to hang over the sides to give you the handle to lift the fudge out of the pan. Pour the fudge in the parchment paper lined pan then sprinkle the top with the remaining crushed peppermint. Refrigerate for at least 3 hours. Lift the parchment and fudge from the pan. Cut into 1 inch cubes. About 64 pieces.
* crushed candy canes or peppermint candies work as well

Chocolate Pecan Fudge
angelfoodskitchen


1/2 cup butter, softened to room temperature
1 cup semisweet chocolate chips
1 tsp vanilla
2 cups white sugar
1 (5 ounce) can evaporated milk
10 large marshmallows
1 cup chopped walnuts or pecans

1. Prepare your 8x8 inch pan by lining with foil. Lightly butter the foil. Set aside.
2. In a medium size bowl combine the butter, chocolate chips and vanilla and set aside.
3. Combine the sugar, milk and marshmallows in a medium size saucepan. Bring this mixture to a boil. Stir frequently and then reduce the heat to low and cook 6 minutes more, stirring constantly. Remove from the heat and pour over the butter and chocolate chips. Using your hand mixer, mix this until it thickens and loses its gloss. (About 3 minutes) Add the nuts.
4. Pour into the prepared pan. Refrigerate overnight. Lift the fudge out of the pan, peel off the foil, and cut into small squares. Keep stored in refrigerator.