Easiest Chocolate Nut Clusters EVER, Crock Pot Candy or Slow Cooker Candy.

There are both mini and regular size candies on my stand.

This has to be the all time easiest candy anyone can make!  I was fascinated when someone told me about it.  The called it Crock Pot Candy.  So so easy on a buy day and it makes quite a lot, a bit over 5 pounds of yummy treats.  The lady at the grocery told me she makes it and uses pecans instead of peanuts and her husband is addicted!  We were going through the chocolate shelf in search of our ingredients and struck up a conversation.

Ingredients for Nut Clusters:

2 pounds of nuts (I used dry roasted peanuts.)
4 ounces German Sweet Chocolate. broken
2 C, semi-sweet chocolate chips
2 packages (1 1/4 pound each= 2 1/2 pounds) almond bark, broken

Filled Crock Pot ready for lid.

Using a large slow cooker 6 -8 quart, layer the nuts in the bottom.  Next break up the bar of German Chocolate atop the nuts.  Scatter the chocolate chips for the next layer and top it with the broken pieces of almond bark.  Do not stir.  Top with the lid and turn the cooker to low.  Set your timer for 3 hours and walk away.  DO NOT OPEN THE LID, DO NOT STIR OR PEEK FOR 3 HOURS.

Meanwhile ready cup cake pans with paper liners.  You can use regular size or the mini size or both.

At the end of 3 hours with a sturdy spoon stir the heck out of the mixture to blend it altogether.  For regular size cupcake papers drop 2 tablespoons of the mixture into each.  If you are using the mini cupcake liners drop 1 tablespoon of the candy into each paper.  Keep filling the liners until all of the candy is used and allow them to cool and set.  After they are cold store in a tightly sealed container.  ENJOY.

Maple Pecan Fudge for Christmas.

Maple Pecan Fudge.

Back a few months ago I came across a recipe for Maple walnut fudge and since I keep granulated maple syrup as well as powdered maple syrup it got me thinking how I might use these things in my version of a Maple pecan fudge.  Here is what I came up with and it is delicious.  I will also give the original recipe from intimateweddings.com for anyone wanting to give this a try but without my ingredients on hand.  You could also use a couple of droplets of maple flavor to help it a bit if desired.

Ingredients for Maple Pecan (or Walnut) Fudge:

3 C. granulated sugar + 1 C. powdered maple sugar   (or 4 C. granulated)
1/2 C. butter
3/4 C. real maple syrup
1 C. half and half   (or milk)
1 1/2 C. miniature marshmallows
1 t. vanilla   (+ 1/8 t. maple extract optional)
pinch of salt

Line an eight inch square pan with parchment paper running it up all 4 sides past the tops  by using 2, 8" wide pieces and crossing them in opposite directions.

In a large pan over medium heat combine the sugars, butter, maple syrup, milk, salt, and marshmallows. 

Cook the mixture, stirring occasionally until a candy thermometer reaches 225-235 degrees F.  ( I took mine off the heat at 232 degrees) or until it forms a soft ball when a little bit of the mixture is dropped into cold water.

Remove from heat.  Let cool to 125 degrees and add the nuts and flavorings.  Mix at medium speed with an electric mixer until the mixture loses it's gloss and starts to harden around the edges of the pan.  KNOWING EXACTLY WHEN TO STOP MIXING IS THE TRICKIEST PART OF THE PROCESS.  IF YOU WAIT TOO LONG THE MIXTURE WILL BE DIFFICULT TO POUR.  It took me maybe 4 minutes to get there.  Pour the mixture into the lined pan and refrigerate for 2 hours.  Lift out of the pan on the paper, cut and store in a tightly lidded container.   Yield about 36 squares or 1 1/4 pounds of fudge.

This is a lovely treat to leave Santa beneath your tree this Christmas.

Maple Walnut Fudge Tutorial

Smooth, Creamy, and Melt in your mouth Maple Walnut Fudge now and for the Holiday's.

This is a recipe that I have more than adapted, it has been significantly modified!! The result is a delectable maple fudge studded with walnuts.  The original recipe was given on intimateweddings.com as a wedding favor.  The recipe is a bit tricky (as are many homemade fudge recipes) so I am going to give a few helpful hints to ease your way and help your success. 

First be aware of the size and intensity of the burners on your range.  I cannot make candy on the big burner on my stove.  It is a 13,000 BTU gas burner and it is plain too hot for candy making, even when I have used it turned down.  I use a mid-range burner on medium heat.  Use a pan with a heavy bottom not a thin bottom.  Use a good candy thermometer. Measure and follow directions exactly.
I prefer pure cane sugar when candy making rather than beet sugar.

Ingredients for Maple Walnut Fudge:

3 C. granulated sugar
1 C. powdered maple sugar (available to order from King Arthur Flour Co.)
pinch of salt
1/2 C. butter
3/4 C. genuine pure maple syrup
1 C. half and half
1 1/2 C. miniature marshmallows
1 t. pure vanilla
1/8 t. maple flavor (optional)
1 1/2 C. chopped walnuts (or nut of your preference)

I prepared two but only needed one.

8" square pan lined with parchment paper
candy thermometer

Line the pan with parchment paper and take the paper up the sides of the pan and fold it over the edges.

Using a large heavy bottomed pan over medium heat combine the sugars, butter,  salt,  maple syrup, half and half, and marshmallows.

Cook the mixture stirring occasionally until a candy thermometer or digital thermometer reaches 230-235 degrees F. or until soft ball stage.

Remove from the heat and let it cool undisturbed until it reaches 130 degrees F.   This took about 40 minutes at my house but can vary.    Add the flavorings and nuts and stir together.   Mix at medium speed with an electric mixer until the mixture begins to loose it's gloss and starts to stiffen and harden around the edges.  THIS IS THE TRICKIEST PART OF THE PROCESS.  IF YOU WAIT TOO LONG TO STOP THE MIXTURE WILL BECOME TO HARD AND IMPOSSIBLE TO POUR FROM THE PAN.  This only took mine maybe 3-5 minutes.  Pour mixture into pan, spread and refrigerate for 2 hours.

Lift the paper and fudge from the pan and cut using your longest knife into 36 squares.  Yield 1 1/4 pounds Maple Walnut Fudge.  Store tightly wrapped and in an airtight container.

Note:  If you do not have the granulated maple sugar you may use an additional 1 C. granulated sugar and increase the maple flavoring to 1/4 t.

Caramel Apples & My Granddaughters

Mike our middle son just called and said they would love to come for candy apples and did I have the stuff to make them?  You cannot imagine how happy it makes me when my children and grandchildren want to come here to make something!  The sense of peace to be able to say with no hesitation, "Sure I have everything we will need, come ahead."

Saturday with no warning became such a day!  Mike offered to go by the store to pick up anything additionally we might need.  Then soon he and Emily, followed shortly by Katie, were here twirling shinny red apples on Popsicle sticks through warm oozing caramel.

Soon a dozen treats stood hoping for a cooler season to welcome fall as the rains of the tired hurricane, whimpered thorough southern Indiana. 

Ingredients for Caramel Apples:

12 small to medium juicy crisp apples washed and dried (Today we used Johnathan's.)
2 pounds of caramel ( I order 5 pound blocks from King Arthur Flour company during the cool months and keep on hand or use Kraft Caramel bits.)
12 sticks
2 C. crushed pretzels
2 C. mini chocolate chips
sprinkles

The most fool proof method I have found for this is to use one of the small 1 quart crock pots commonly used these days for hot dips.  Just chunk up the caramel into uniform pieces, cover and turn on.  Occasionally stir well.  I find it takes 45 minutes or so but the caramel is perfectly melted and is much safer for youngsters to handle than a hot pan at the stove. 

Wash, dry well, and insert the sticks into the stem end securely of each apple.  Set them aside on sheets of waxed paper or parchment paper.  If you have neither butter well a cookie sheet.

Meanwhile place the pretzels in a plastic bag and crush with a rolling pin or a can.  Place the toppings you choose into flat shallow containers like soup bowls or pie dishes.

Now for the fun!!  Twirl the apples in the warm caramel to coat.  You may tip the container a bit when the caramel gets low to coat well.  Using a flat edge scrape the excess from the bottom of each apple before rolling it in a topping.  Then sit the finished treat aside on the paper or buttered pan to cool and harden.

If the caramel slides down from the top of the apple around the stick, simply use a small spoon to ladle a bit more caramel in place.

My but these look good enough to eat!!  Plan to let them sit overnight to harden back up unless you have room to refrigerate them.

Candied Orange Peel

Candied Orange Peel

First thing I need to say that I have "been off my feed" for a few days.  I had a knee injury and had been favoring the other leg and in all my wisdom decided I was making matters worse by doing that so I forced weight on the leg and got EVERYTHING screaming with pain.  Makes me a grouch when I do stupid things.  So anyway I have been taking it easy and the things I have cooked didn't turn out badly but they were not really all that good either....No sense posting things I don't really like,  so I don't.

I LOVE candied orange peel.  Love it just as it is or dunked in chocolate, both milk or even better dark!!  I had never made it, so I did.  It is yummy if you like this kind of thing.  The peel becomes sweet, tart, a bit chewy, just really good.  I have not made up chocolate to dip any yet.  I am enjoying them so much just as they are.  I can promise that come Christmas if not before more dried citrus and the chocolate will flow!!  The French call them Orangettes when they coat one half of the strip of the candied peel with chocolate or serve them with chocolate bark.  An additional plus is that after the treats are finished I have a pint of both orange sugar and orange syrup packed to use in other recipes or maybe to sweeten my tea with??

I first saw a recipe for making candied lemon peel on Martha Stewart one day,  then I saw a post at chefjoshuaalan.com that was beautifully done.   Here is my version:

Candied Orange Peels:

6 navel oranges
4 1/2 C. water,  plus water for boiling
1 1/2 C. sugar, plus sugar for coating
optional,  dark chocolate

Wash wash and thoroughly dry 6 navel oranges.  Peel the oranges by scoring the skins about 1/4" deep with a sharp knife.  First start at the stem and cut all the way around and through the navel and back to the stem end.  Start again 1/3 of the way around repeating as before.  Then once more.  See the picture and it will be clearer to you.  Place you thumb under the peel at the top and gently work your way down to the bottom.  You should end up with 6 sections.

Next slice each section into thirds (about 1/4" thick) and place them in a medium pan with enough water to cover.  Bring the water to a boil.  Immediately drain the pot and repeat 2 more times.  Please just bring to a boil and drain, the object is not to cook them,  just bring to a boil.  Drain after the third time and set aside.

Over medium heat bring the sugar and water to a boil to form a syrup stirring to dissolve the sugar.  Bring to a simmer and reduce the heat.  Add the peels and cook for 45 minutes at a gentle simmer.  Drain the peels well and toss in to sugar and shaking to coat.  Dry on a wire rack.  This time to dry may vary.  Some give a few hours but that would vary depending on time of year and humidity.  I let mine dry overnight and they are fine.  Upon thinking about this it would also vary depending on how thick skinned the oranges were.  Mine were quite thin.

After they have dried you can enjoy them as they are or dip in melted chocolate, or strew across chocolate bark.  I have packed mine in clean jars and will probably have all sorts of wonderful ideas of how to enjoy them.

Chocolate Truffles Flavored with Triple Sec

I have a ton of recipes for fudge and truffles but had never made truffles so last night I started with a conglomeration of about a half dozen recipes and this is what I have come up with.  And,  they are good!!

It goes like this for my ingredients:

8 Oz. bittersweet chocolate ( I used Ghiradelli,)
8 Oz. semisweet chocolate ( I used Ghiradelli.)
1 C. heavy cream
1 T. brewed coffee
1 or 2  T. Triple Sec (optional, orange flavored liqueur)
1/2 t. vanilla
1/2 C. powdered sugar
1/2 C. cocoa

Line the surface of a cutting board with a double thickness of waxed paper for easier clean up.  Then chop the chocolate with a sharp knife. (I used my chefs knife.)   Place the chocolates in a glass heat-proof mixing bowl. 

Heat the cream in a small pan until it just boils then turn off the heat.  Strain the cream into the chocolate through a fine sieve.  Stir the cream and chocolate together until the chocolate is completely melted.  Depending on the temperature of the kitchen this may work perfectly.  If it does not you may heat the bowl IN NO MORE THAN 10-15 SECOND intervals in the microwave oven.  Stirring well after each span in the microwave.  Be very cautious as if it becomes too hot it may seize up.   Add the flavorings and continue to stir until perfectly blended together.

Let set in a cool room (I used my dinning room as the kitchen gets hot with the range on.) for at least an hour or two.  My truffles were still too soft so I let them sit overnight and they were perfect.  This is a judgement call based on your environment.  Some recipes recommend you refrigerate for 30 minutes then form into candies.  Again you have a bit of wiggle room here. 

The bottom line is you will need to be able to roll the mixtures by teaspoons of batter in the palm of your hand to form small balls.  The warmth of the palms of your hand will soften even stiff batter.  Lastly roll the formed candies in powdered sugar, cocoa powder, or a mixture of both.  I used a mixture of both.

Yield 1 pound truffles.  These will keep for weeks in the refrigerator but are best served at room temperature.

Christmas Brittle and Tiger Butter Two New Candies at My House!!

Christmas Brittle

I have become a big fan of a blog called The Iowa Housewife posted by two wonderful sisters Sue and Myrna, in fact it has become one of my favorite sources of inspiration and source of new recipes.  These two gals have collected a library of cookbooks spanning a lifetime of good food and family.  Stop in and visit them!!  I am sure you too will be inspired.

Both of these recipes have come from them.  Back when they were posted I made a mental note to try these two "sweets" for our Christmas this year.  They were easy to make and turned out beautifully.  The Christmas brittle is to die for.  The salty nuts and the caramel coating mmmmm.   It will not be around long I would venture to say.  The Tiger Butter is luscious.  I've never enjoyed licking a spoon more!!  It should be broken into smaller pieces as it is rich.

Here is the recipe for the Christmas Brittle:

8 C. Crispix cereal
1 C. walnuts
1 C. pecans
1 C. slivered almonds
1 C. salted peanuts
1 C. brown sugar
1/2 C. white syrup
1 C. butter
1/2 t. soda
pinch of salt
pinch of cream of tarter

Preheat oven to 300 degrees F and butter a half sheet pan.  Set the pan aside.

Boil the brown sugar, syrup, and butter 4 or 5 minutes.  Add salt, cream of tarter, and soda and stir altogether.  Pour over the cereal and nuts and mix.  Pour into a large sheet pan (I used a half sheet pan lined with heavy duty foil and buttered well.)  and bake in a preheated 300 degree F. oven for 15 minutes.  Cool completely and break up.  Store in an airtight container.  Posted by Myrna.

Tiger Butter

Tiger Butter:

1 lb. Almond Bark baking bar
12 oz. ( 1 1/2 C.) peanut butter
12 oz. Semi Sweet Chocolate Chips
1 T. shortening (NOTE: There can be NO substitutions.  Not butter, margarine, or oil.)

Prepare a glass bowl over simmering water to melt the chocolate chips.  Line a half sheet pan with a silpat mat or parchment paper.  Chop the almond bark into small uniform pieces and put them into a microwave proof bowl.  Add the peanut butter.  Microwave on high for 1 minute, then stir.  Then again microwave for 15 seconds and stir.  Mix well each time.  I microwaved one more time for 15 seconds and stirred until smooth. 

Do not overheat or the mixture will seize up!

Spread out evenly over the prepared pan.  Melt the chocolate chips over the simmering water adding the shortening to reach the desired consistency.  Spread in lines over the bark mixture then drag a two pronged meat fork through the lines first left to right then right to left to form the tiger markings.  Chill then break or cut into small pieces.  Posted by Sue.

I am just delighted with both of these treats and look forward to the smiles on my families faces when they try these new Christmas treats.  Thanks again to the Iowa Housewife.

Homemade Turtle Candy

The men all smile like little angels when they see I have made a tray of homemade candy. Especially pecan and caramel enrobed in semi sweet chocolate. They are really easy to make the way this grandma does it. I use Merken's Caramel that I order from the King Arthur Catalog and pecan halves with melted chocolate chips. 

Just preheat the oven to 200 degrees F. Line your cookie sheets with parchment paper.
Gather together:

1 lb. pecan halves
4 lb. Merken's Caramel* cut into medium dice
1 lb. good semi sweet chocolate chips
1/4 bar of paraffin

Arrange 3 or 4 pieces of nutmeats close together to form a cluster and top with a piece of Carmel. I have used Kraft Caramels and they work just fine too. Place in the preheated oven for 8 minutes until the caramel just melts enough to hold together the nut meats. 

Cool completely and remove to wax paper lined surface. Melt chocolate and paraffin together in a glass bowl over simmering water. 

Stir well to melt, then carefully spoon over each candy. Let sit until cold and store in an airtight
container in a cool place.

* I order from King Arthur in a 5 # block.

Buckeyes

Just dipped!!

Buckeyes around here are a type of candy made at the Holidays.  Years ago I made these when my own children were home.  This year I plan to have them at Thanksgiving and see if anyone remembers them.
I am planning to make an easier on the cook Thanksgiving this year focusing on do ahead dishes and letting go of some of the old classics.  This way I can see more of my family and a bit less of the kitchen.
These (Buckeyes and Pumpkin Delight) are great to do ahead and the recipes come from Diane my oldest, dearest, best friend in the whole world.

1 sleeve of graham crackers finely crushed,  about 2 C.
1 lb. box of powdered sugar,  about 4 C.

Necked Buckeyes Chilling!!

2 C. crunchy peanut butter,  18 oz. jar
2 sticks of soft butter
1 T. vanilla
1/2 bar paraffin
1 lb. chocolate chips

In line for Tasting!!

Mix altogether crushed graham crackers, sugar, peanut butter, butter, and vanilla in a large bowl using an electric mixer.  Using your clean hands roll into balls and refrigerate to firm them up. 

Meanwhile over very low heat melt the paraffin and chocolate chips together.  Using a toothpick or skewer affix the candy and dip into the chocolate swirling to cover and leaving about a a fingernail sized portion not dipped,  thus the name, buckeye!!!

Emmie makes Creme de Menthe Bars

I was pleased to hear the front door Sunday and see Emily's smiling face as she said,  "Hi Grandma."
She came to help with Sunday diner to be enjoyed this evening.  I had these bars in mind for last weekend but had not gotten to them so I turned her loose and they were a great success.  I think they will be wonderful for the Holiday's but wanted to try them now to be sure.  You will need:

1/2 C. butter
1/2 C.  baking cocoa
1/2 C. powdered sugar
1 beaten egg
1 t. vanilla
2 C. Oreo cookie crumbs
********************

1/2 C. soft butter
1/4 C. creme de menthe
3 C. powdered sugar
*****************
1/4 C. butter
1 1/2 C. semi sweet chocolate chips

Heat 1/2 C. butter and the cocoa in a heavy bottomed saucepan stirring until the butter is melted  and  smooth.   Remove from the heat and add 1/2 C. powdered sugar, the egg and the vanilla.  Stir in the cookie crumbs.  Press the mixture onto the bottom of an ungreased 9" x 13" pan and set aside.

Combine 1/2 C. butter and the creme de menthe in a mixing bowl.  Add a drop or two of green food color if desired.   Beat in 3 C. of powdered sugar.   Spread over cookie crust and chill, covered for at least an hour.

Melt  1/4 C. butter and the chocolate in a saucepan over very low heat or in the microwave in an appropriate bowl.  Quickly spread over the top of the bars.  Chill covered until set.  Let stand 10 minutes at room temperature before cutting.  Yield 2 dozen bars.  This recipe is adapted from,  "Once Upon a Time,  Recipes and Recollections From a River City"  by the Junior League of Evansville, Indiana.

Note:  If you have a narrow offset spatula it will be much faster and easier to use when spreading the layers for this treat!!