Reeses Peanut Butter Chips Fudge

This is a minimally cooked fudge. The sweetened condensed milk makes this easy to put together.

Method

Add all the ingredients to a sauce pot and melt together. Then place into an 8 x 8 inch baking dish. Cool for a few hours and serve.

White Chocolate - Dark Chocolate

There is a texture difference using different types of chocolate. The white chocolate fudge was much lighter in texture as well as color. The dark chocolate, which was a good quality chocolate was thicker and richer. Both were very good, it depends on which type of chocolate you prefer.

Salt caramels are easy to make and have a very unique taste since sea salt goes so well with caramel.

Method

Add sugar, cream, corn syrup and butter to a heavy candy pot and slowly bring to a boil on medium-medium low heat. It takes a while to heat up but if you rush this you are likely to burn your pot.

Lower the heat and put a lid on for a few minutes, this is to clean up the sides of the pot of sugar, which can ruin the candy.

Take the lid off and put a candy thermometer on the pot and bring to 248 degrees F.

Firm Ball (244-248° F) (118-120° C)

This gives you around an 87% sugar concentration

It takes a while to bring the mixture up to 248 degrees F, so go slowly.

Once you hit the correct temperature remove the thermometer and add the sea salt and vanilla. Stir slowly and becareful since this is a very hot mixture.

Pour the mix into an 8 x 8 inch, or smaller silicon form. We like silicon since you do not need to butter the dish and it is flexible when you remove them.

While hot put about 1/2 teaspoon of sea salt on top. Let stand, uncovered for about 24 hours. Cut into pieces and wrap in wax paper to store.

Update: This year we made a double batch so we used a larger 3 quart sauce pot. We adjusted the temperature down a little to avoid burning anything.

Ingredients

• 10 ounces bittersweet chocolate, chopped fine
• 3 tablespoons unsalted butter
• 1/2 cup heavy cream
• 1 tablespoon light corn syrup
• 1/4 cup brandy
• 1/2 cup Dutch process cocoa powder, finely chopped nuts, and/or toasted coconut, for coating truffles
• 8 ounces semisweet or bittersweet chocolate, chopped fine

Method

Place the 10 ounces of chocolate and butter in a medium size glass mixing bowl. Microwave for 30 seconds. Remove and stir, and repeat this process 1 more time. Set aside.

Heat the heavy cream and corn syrup in a small saucepan over medium heat until simmering. Remove from the heat and pour the mixture over the melted chocolate mixture; let stand for 2 minutes. Using a rubber spatula, stir gently, starting in the middle of bowl and working in concentric circles until all chocolate is melted and mixture is smooth and creamy. Gently stir in the brandy.

Pour the mixture into an 8 by 8-inch glass baking dish and place in the refrigerator for 1 hour. Using a melon baller, scoop chocolate onto a sheet pan lined with parchment paper and return to the refrigerator for 30 minutes. Place the cocoa powder, nuts, and/or toasted coconut each in its own in pie pan and set aside.

Stirring the chocolate occasionally, test the temperature of the chocolate and continue heating until it reaches 90 to 92 degrees F; do not allow the chocolate to go above 94 degrees F. If you do, the coating will not have a nice snap to it when you bite into the chocolate. Once you have reached the optimal temperature, adjust the heat to maintain it.

Remove the truffles from the refrigerator and shape into balls by rolling between the palms of your hands. Use powder-free vinyl or latex gloves if desired.

Place truffles 1 at time into the scoop and roll around until coated. Then place the truffle into the dish with either the cocoa powder, nuts or coconut. Move the truffle around to coat; leave truffle in the coating for 10 to 15 seconds before removing.

In the meantime, continue placing the chocolate-coated truffles in the cocoa or other coating. After 10 to 15 seconds, remove the truffle to a parchment lined sheet pan. Repeat until all truffles are coated. Allow to set in a cool dry place for at least 1 hour.

Truffles are best when served at room temperature.

Ingredients

• 2 3/4 cups sugar
• 4 ounces unsweetened chocolate
• 3 tablespoons butter, plus more for greasing pan
• 1 cup half-and-half
• 1 tablespoon corn syrup
• 1 tablespoon vanilla extract
• 1 cup chopped, roasted nuts, optional

Method

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot.

Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.

Peanut Brittle is basically made with peanuts and a simple syrup that you let simmer until golden. There are very few ingredients to this recipe, and it is quite simple to make, you just have to keep attention as the sugar is boiling. If you want the brittle to take on an “easier bite” texture, then add the baking soda to the mixture at the very end.

If you don't have peanuts on hand, you could replace them with most nuts. Harder nuts such as hazelnuts, macadamia nuts and cashews are especially nice.

Makes about 4 cups of candy.

• Vegetable oil
• 3 cups sugar
• 1 ½ cups water
• 1 ½ cups roasted peanuts
• ½ teaspoon cinnamon
• ½ teaspoon cayenne
• ¼ teaspoon salt (if the peanuts aren’t salted)
• 2 teaspoons baking soda (optional)

Method:

Make sure to use a heavy bottom pot with high sides and plenty of room – the sugar will splatter a lot. Brush the insides of the pot with vegetable oil. Next, combine sugar and water in the pot and bring up to a boil. Cover with a tight-fitting lid and let boil for 3 minutes. At that point, remove the lid and lower the heat, let the mixture cook until amber-golden. If you are using a thermometer, you want to make sure the temperature reaches 300 degree F.

While the mixture is cooking, combine peanuts with cinnamon, cayenne and salt in a bowl. When the sugar syrup has reached an amber color, add the peanuts to the mixture as well as the baking soda if you so choose (it is not necessary).

Immediately after you have mixed in the peanuts, pour the brittle out on a sheet pan covered with a silpat or buttered parchment paper. Work quickly and distribute the peanuts and the sugar evenly on the pan with an oiled silicon spatula.

If you want to cool down the candy faster, then top the brittle mixture with a second sheet pan whose underside has been oiled. Either leave out on the counter, or place both sheet pans on cold ground (if it is cold outside the candy will cool much faster.)

When completely cool break the brittle into smaller pieces.

Holidays are the best time to make candy, and they make great presents. Caramels keep for a few months so if you wrap them in wax paper you can always have them fresh.

When making candy caramels there are a few important things to note.

The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

Caramel Ingredients

• 1 cup butter
• 2 ¼ cups brown sugar
• 1/8 teaspoon salt
• 1 cup light corn syrup
• 14 ounces sweeted condensed milk
• 2 - 1 ounce pieces unsweetened chocolate
• 1 teaspoon vanilla extract

Method

Butter a 9” x 9” pan, we use a silicon pan since you do not really need too much butter.

Melt butter in a 3 quart sauce pan, then add the sugar and salt.

Stir together, then add the corn syrup. A little at a time, add the sweetened condensed milk, then the chocolate.

Add your candy thermometer. You should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C).

Remove from the heat, then stir in the vanilla extract.

Then pour into your 9” x 9” pan.

Cut into 1 inch pieces once cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.

Caramels are pretty easy to make. As long as you have a good pot and a thermometer you can make all sorts of candy.

When making candy caramels there are a few important things to note.

The volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

Caramel Ingredients

• ½ cup nuts, chopped, optional
• 2 cups granulated sugar
• ¼ cup light corn syrup
• ½ cup butter
• 2 cups half & half

Method

Butter a 8” x 8” pan, we use a silicon pan since you do not really need too much butter.

In a 2 quart sauce pan combine the sugar, corn syrup, butter and 1 cup of the half & half.

Note: We usually like to use All-Clad's 2 quart sauce pan, although if you are making caramels for the first time you might want to use a 3 quart heavy bottomed pot instead to avoid boil-over.

Over medium heat stir together until the butter is melted and the sugar is completely dissolved. Once your ingredients are dissolved add the remaining 1 cup of half & half.

You should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Then pour into your 8” x 8” pan immediately.

Cut into 1 inch pieces once cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.

This was an easy fudge to make, not really any different than most cooked versions. There was an interesting taste difference though. It is not as sweet as most other recipes we have made and the sour cream certainly adds a unique flavor. Although there is plenty of sugar to make it sweet it did not comes across as the primary component. And aside from the cocoa powder there is no chocolate or butter, as in many other fudge recipes.

The process takes about an hour between preparing the ingredients, cooking and stiring.

Method

Add all ingredients except for the vanilla to a heavy sauce pot. We usually use an All Clad 2 quart candy pot with a digital thermometer. Place on medium heat and bring to a boil while stirring to incorporate all the ingredients.

Once the mixture has come to a boil lower the heat slightly and add the thermometer until it comes to 238° F.

This will take a while. Give it at least 30 minutes. If you put the heat up higher it might burn.

As soon as it hits 238° F take it off the heat and stir with a wood spoon and add the vanilla. It will take a while to stir and as the fudge cools it will become thicker.

After a few minutes (5-7) pour into an 8 x 8 inch buttered pan and cool for a few hours. You can score the fudge as soon as you pour it into the pan to make it easier for cutting later.

Place some plastic wrap over the fudge. Lasts about a week.

1 cup butter
1-1/2 cups light brown sugar, firmly packed
2 cups slivered almonds
12 oz. semi-sweet chocolate chips

1. Cook butter and light brown sugar in a skillet over medium heat, stirring constantly for 2-3 minutes or until sugar has completely melted.
2. Add almonds and continue cooking and stirring for another 2-3 minutes, until almonds just begin to brown on the edges. 
3. Pour mixture into a well greased 13x9 pan.
4. Sprinkle chocolate chips over the hot mixture.
5. As chocolate melts spread evenly over the top of the brickle.
6. Chill for twenty minutes or until chocolate is firm, then break into pieces.

Rich Homemade Chocolate Fudge

Ingredients

2 3/4 cups sugar
4 ounces unsweetened chocolate
3 tablespoons butter, plus more for greasing pan
1 cup half-and-half
1 tablespoon corn syrup
1 tablespoon vanilla extract
1 cup chopped, roasted nuts, optional

Method

Grease an 8 by 8-inch pan with butter. In a heavy-bottomed saucepan, combine the sugar, chocolate, 1 1/2 tablespoons of the butter, half-and-half, and corn syrup. Over medium heat, stir with a wooden spoon until sugar is dissolved and chocolate is melted. Increase heat and bring to a boil. Reduce heat to medium-low, cover, and boil for 3 minutes. Remove the cover and attach a candy thermometer to the pot.

Cook until the thermometer reads 234 degrees F. Remove from the heat and add the remaining butter. Do not stir. Let the mixture cool for 10 minutes or until it drops to 130 degrees F. Add vanilla and nuts, if desired, and mix until well-blended and the shiny texture becomes matte. Pour into the prepared pan. Let sit in cool dry area until firm. Cut into 1-inch pieces and store in an airtight container for up to a week.