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- 2/3 cup Hershey's Cocoa Unsweetened
- 1/8 tsp Salt
- 1 1/2 cup Whole Milk
- 1/4 cup Butter
- 1 tsp Vanilla
- 1 cup Crunchy or Creamy Peanut Butter
- 3 cup Sugar
- Lightly spray or butter an 8-9 inch square pan for thick pieces or a 9 x 13 sheet pan for thinner pieces.
- Combine dry ingredients in a 4 quart heavy saucepan .
- Stir in milk and bring to a bubbly boil over medium heat, stirring constantly.
- Boil without stirring to a soft ball stage (use a candy thermometer) or until small amount of syrup dropped into very cold water forms a soft ball.
- This can take 15-25 minutes to reach soft ball stage.
- Remove from heat. Add butter, peanut butter, and vanilla.
- Beat with a spoon until fudge thickens and loses its gloss.
- Spread quickly into a pan. Cool and cut into squares.
Nanny T's Peanut Butter Fudge
This is my mother-in-law's fudge recipe that is my husband's favorite. It's super creamy but not overwhelmingly sweet. She always makes sure to bring him a batch when she visits. I made these with my family over the holidays this year and for treats to hand out at work. Now they are asking for more!
- 1 Small Jar Marshmallow Cream
- 5 oz. Can Evaporated Milk
- 2 cup Sugar
- 1 1/2 sticks Butter
- 1 1/2 pack Reese's Peanut Butter Morsels
- In a heavy saucepan over medium-high heat, combine sugar, evaporated milk, and butter. Stir to combine well until all is incorporated.
- Bring the mixture to a boil and let it boil until it reaches the softball stage which is 240F or to test, drop a small amount of syrup into a cup of cold water to see if it forms a ball.
- Once it reaches the softball stage, remove from heat.
- Add the peanut butter morsels with a blender and combine into the sugar mixture.
- Add the marshmallow cream and butter to the mixture and blend until creamy.
- Spread the fudge into a sheet pan and use a spatula to evenly smooth it out on all sides.
- Let the fudge cool to room temperature, once it hardens, cut into squares.
- 10 Full Size Honey Graham Crackers
- 2 Sticks Unsalted Butter
- 1 cup Light Brown Sugar packed
- 1/2 tsp Salt
- 2 cup Semi-Sweet Chocolate Chips
- 1/3 cup Toffee Bits
- Preheat oven to 350F. Line a9 x 13 inch pan with aluminum foil and spray with cooking spray.
- Place graham crackers in pan in a single, flat layer so pan is completely covered with them. You will have to break some crackers to fill in the smaller spaces at the edges. It's okay if there are slight gaps; set aside.
- To a medium, heavy-bottomed saucepan with high sides, add the butter, brown sugar, salt and heat over medium-high heat to melt. Stir constantly until butter has melted.
- After butter has melted, allow mixture to boil about 4 1/2 to 5 minutes at a medium fast boil (lots of bubbles0. Stir constantly to prevent burning. As you approach the 4-minute mark, mixture should seem thickened with the consistency of medium-thick caramel sauce.
- Evenly pour mixture over graham crackers.
- Bake for about 7 minutes or until there's bubbling around the edges.
- Remove pan from oven, sprinkle evenly with chocolate chips, return pan to oven, and bake for 2 minutes, or until chocolate chips are glistening and have softened.
- Use spatula to smooth the chocolate chips into an even smooth layer of melted chocolate.
- Evenly sprinkle with toffee bits.
- Allow toffee to cool about 2-3 hours or until chocolate, has set up and dessert is sliceable.
- Toffee will keep airtight at room temperature for up to 2 weeks or in the fridge for up to 1 month. Freezer for up to 3 months.
Super simple haystack recipe that is simply superb! Using almond bark instead of white chocolate, takes this treat over the edge. This is a favorite of some of my co-workers. They love it!
- 24 oz White or Dark Almond Bark
- 5 cups Pretzel Sticks
- Sprinkles (optional)
- Colored Chocolate Drizzle (optional)
- Melt almond bark slowly in a microwave safe bowl, stirring every minute until all the almond bark is melted.
- Pour in pretzel sticks, slightly crunch them up with a spoon. Stir the pretzels and almon bark until all the pretzels are completely covered.
- Drop spoon fulls of the pretzels into stacks on a sheet pan covered with wax paper.
- If you want to get creative, immediately sprinkle on sprinkles before the almond bark cools. You can also drizzle colored melted chocolate on them for extra pizazz!
- 1/2 cup Pecans
- 1/2 cup Unsalted Butter room temperature
- 4 oz Cream Cheese room temperature
- 1 cup All Purpose Flour
- 1 Large Egg
- 2/3 cup Light Brown Sugar
- 2 tbsp Maple Syrup
- 1 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 1 tsp Bourbon (optional)
- 1/2 cup Toasted Chopped Pecans
- Make Dough: Place 1/2 cup pecans ina food processor and blitz until finally ground. Set aside.
- In a bowl beat together butter and cream cheese until fully incorporated.
- Add flour and ground pecans and mix until shaggy dough forms.
- Use your hands to press the dough into a solid mass.
- Cover with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 350F. Grease a 24 cup mini muffin pan with cooking spray.
- Scoop 1 tbsp of dough into each muffin cup. Use your fingers to evenly press into the bottom and sides of each muffin cup.
- Transfer muffin tin to freezer while making the filling.
- Make Filling: Whisk together egg, brown sugar, maple syrup, vanilla, salt, and bourbon until sugar is dissolved and mixture is homogenous.
- Remove muffin tray from freezer .
- Place 1 tsp of chopped pecans in each of the muffin cups.
- Pour the filling over the pecans until it almost completely fills the pastry cups.
- Bake until the filling has puffed and the pastry has lightly browned about 20-24 minutes.
- Allow to cool before removing pecan tassies from the muffin pan with an offset spatula.
Bourbon balls seem like a folk recipe that spontaneously sprang to life whenever people had leftover cookie crumbs and booze. Bourbon Balls function as the ultimate easy dessert for Southern cocktail parties, and they put a sweet, slightly boozy finish on any get-together. Think of them as an edible digestif. Crushed vanilla wafers hold all the chocolatey goodness together!
- 3 cups Vanilla Wafers
- 1 cup Confectioner's Sugar
- 1 1/2 tbsp Cocoa
- 3 tbsp White Karo Syrup
- 1 cup Ground Pecans
- 2 jiggers Bourbon
- With a nut grinder, sift vanilla wafers or roll with a rolling pin until the wafers become mealy.
- Mix wafers, sugar, cocoa, karo and nuts.
- After mixture is well blended, add the bourbon.
- The bourbon saturates the mixture.
- Make the balls about the size of a quarter or bite size.
- Put the balls into a bowl of confectioner's sugar, powder them, but do not pack the sugar around the balls.
- Juggle the balls to remove the excess sugar.
- Put in an airtight container to store.
- Keeps a long time and improves with age.
- 2 tbsp Rum
- 2 tbsp Honey
- 1 tsp Ground Cinnamon
- 4 Medium Firm Unpeeled Bananas
- Vanilla Ice Cream
- In a small bowl, combine rum, honey, and cinnamon, set aside.
- Cut bananas in half lengthwise, leaving the peel on.
- Place bananas cut side down on grill.
- Cover and grill over medium heat for 3 minutes.
- Turn and brush with honey mixture.
- Cover and grill until tender, 5-6 minutes.
- Peel bananas.
- Serve immediately with ice cream.
Kelly's Cinnabon Popcorn
If you’re someone who enjoys an ooey gooey cinnamon bun every once in a while, (Me!), you’re going to love this Cinnabon popcorn recipe. My Mom's close friend, Ms. Kelly makes this to bring to all of their get-together's and I had a chance to try it out and let me tell you, this stuff is addictive! It’s packed with all the delicious flavors of a regular cinnamon bun; except it’s bite sized. This popcorn treat is a new must-have for our holiday family gatherings! Quick, easy, and delicious!
- 12 cups Popped Plain Popcorn, about 1/2 cup un-popped kernels
- 1 cup chopped Pecans optional
- 1 cup Brown Sugar
- 3/4 tsp Cinnamon
- 1/2 cup Butter
- 1/4 cup Light Corn Syrup
- 1 tsp Vanilla
- 1/2 tsp Baking Soda
- 6 oz Almond Bark, about 3 squares
- Preheat oven to 250F.
- Place popcorn and pecans in a large bowl and set aside.
- Combine the brown sugar and cinnamon in a medium microwave safe bowl (at least 2-quart size).
- Mix well. Cut the butter into chunks and place on top pf the sugar mixture.
- Pour corn syrup over it all.
- Microwave on high for 30 seconds, stir, then microwave for another 2 minutes. Stir. Microwave for another 2 minutes more.
- Remove from microwave and add the vanilla and baking soda.
- Pour the caramel mixture over the popcorn and stir well to coat.
- Spread popcorn mixture onto a foil or silicone lined rimmed baking sheet.
- Bake for 30 minutes, stirring every 10 minutes.
- Remove the pan from oven and spread the popcorn out on a large piece of parchment, waxed paper, or greased/sprayed foil.
- Melt the almond bark according to the package directions.
- Drizzle it over the popcorn.
- Let the almond bark cool until it is set and hardened.
- Then break the popcorn apart and enjoy!
Grandma Whatley's Divinity
I have special memories of going to my Mea's house and making her mother's Divinity recipe together. We did this during the holidays and it's one of my favorite memories. Divinity is a classic southern Christmas treat made of egg whites, sugar and corn syrup. It has melt-in-your-mouth soft and fluffy texture, sweet and creamy taste. The name says it all. It’s divine!
- Wait for a dry day to make divinity, because sugar attracts water from humidity. And it takes longer for the mixture to reach proper consistency and candies take longer to set. If it’s a humid day or raining, you better put it off for another day.
- Divinity is ready for shaping once the mixture is thick and no longer glossy, it slowly falls into a ribbon and holds its shape too. It takes a lot of whipping so don't rush!
- 3 cups Sugar
- 1/2 cup Corn Syrup
- 1/2 cup Cold Water
- 2 Egg Whites
- 1 tbsp Vanilla
- 1 cup chopped Pecans optional
- Place sugar, syrup and water in a heavy pot and cook until the "soft ball stage". Use a candy thermometer to determine consistency. (230F)
- When Syrup reaches about 230F start whipping your egg whites until stiff peaks form.
- Pour 1/2 of mixture over egg whites that have been beaten stiff.
- Cook remaining syrup until the "hard ball stage". (250F)
- Pour this over egg whites.
- Beat until it loses it's gloss and add vanilla and pecans.
- Dip out onto waxed paper by tablespoon full.
- Let the candies sit at room temperature for about 2 hours.
- 16 Graham Cracker Rectangles
- 2 sticks Butter
- 1 cup Light Brown Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup chopped Pecans
- Preheat oven to 350 degrees.
- On a large, ungreased cookie sheet, arrange the graham crackers, breaking if necessary.
- Set aside, pan can be lined with parchment paper if you are afraid of sticking.
- Melt butter with brown sugar in a medium saucepan over medium heat.
- Bring to a boil, then allow to boil for 2 minutes, stirring constantly.
- Remove from heat and add the vanilla and salt.
- Pour mixture over graham crackers, spreading it evenly to the edges.
- Sprinkle the chopped pecans evenly over the graham crackers.
- Bake for 12 minutes.
- Remove from oven and allow to cool slightly about 10-15 minutes.
- If you're adding chocolate chips or candy-coated chocolates add them while the pralines are still tacky but not so warm that they melt.
- Cut into squares and cool completely.
Turtle Cookie Bars
This Turtle Cookie Bars recipe is based on the classic Turtle Candies. It’s a traditional sweet often served around the holidays with soft caramel and chocolate layered over the top of salty pecans. This wonderful cookie bar takes the same classic flavors from the homemade candy recipe and turns them into a shareable bar dessert.
- 2 cups All-Purpose Flour
- 1 cup firmly packed Brown Sugar
- 1/2 cup Butter softened
- 1 cup Pecan Halves or chopped Pecans
- 2/3 cup Butter
- 1/2 cup firmly packed brown Sugar
- 1 cup Milk Chocolate Morsels
- Preheat oven to 350 degrees.
- Combine first 3 ingredients in a mixing bowl.
- Beat at medium speed with an electric mixer until blended.
- Pat mixture firmly into an ungreased 13 x 9 pan.
- Arrange pecans over crust.
- Combine 2/3 cup butter and 1/2 cup brown sugar in a saucepan and bring to a boil over medium high heat, stirring constantly.
- Cook 3 minutes stirring constantly.
- Pour mixture over pecans and bake at 350 for 15-17 minutes or until golden and bubbly.
- Remove from oven, sprinkle with chocolate morsels.
- Let stand for 2-3 minutes or until slightly melted.
- Gently swirl chocolate with a knife, leaving some morsels whole (do not spread).
- Let cool on a wire rack at room temp until chocolate is set.
- Cut into squares.
- Marshmallow recipe below
- Chocolate Dipping Sauce recipe below
- Graham Cracker Dust recipe below
- 1-2 tbsp Maldon Smoked Sea Salt
- 2 tsp Powdered Gelatin
- 1 1/2 cups Granulated Sugar
- 1 tsp Corn Syrup
- 2 large Egg Whites room temp
- Nonstick Cooking Spray
Chocolate Dipping Sauce
- 8 oz Unsweetened Chocolate
Graham Cracker Dust
- 1/2 sleeve of Graham Crackers (about 4)
For the marshmallows: In a small bowl, sprinkle powdered gelatin over 4 tablespoons cold water to soften, and set aside.
- Combine granulated sugar, 1 cup water, and corn syrup in a small pot and heat to 240°F, then let cool to 212°F.
- Meanwhile, whip egg whites until frothy. Drizzle cooled syrup into egg-white mixture.
- Heat gelatin mixture for about 15 seconds in the microwave until gelatin dissolves, then add to egg whites. Whisk for 10 minutes or until stiff peaks form using a hand whisk or a standing mixer.
- Line a half-size sheet pan with parchment paper and coat with nonstick cooking spray. Place the marshmallow mixture into a gallon-size ziplock bag and cut one bottom corner out for piping. The hole should be no larger than the size of a nickel. Pipe out marshmallow into silver-dollar-size coins and refrigerate for 3 hours.
For the Chocolate Dipping Sauce: Chop chocolate into small pieces and place into a microwave-safe bowl. Microwave chocolate for 30 seconds, stir, and repeat until smooth. Set aside at room temperature.
For the Graham Cracker Dust: Place graham crackers in food processor and pulse until finely ground, or put them in a ziplock bag and crush with a rolling pin.
To assemble: Using a fork, dip marshmallows one at a time in room-temperature chocolate, draining off excess as much as possible.
- Transfer marshmallows back to lined baking sheet. When chocolate coating is almost set, garnish marshmallows with a line of graham cracker dust and smoked Maldon sea salt on top. Refrigerate until hardened, and serve cold.