Homemade Caramels

 I am so sorry I haven't posted in awhile.  It takes me awhile to find a new recipe I LOVE....and I LOVE this caramel recipe.  During the Christmas holidays, I came across this yummy recipe and had to try.  Jenna was home and we loved it so much, we made it a second time.  I just made them for Valentines.  They are not hard but you do have to have a candy thermometer.  I ordered this new digital thermometer off of Amazon.  I also had good parchment paper and I ordered a handy tool for cutting the caramels.  As for wrapping the caramels, I tried cute little bright foil wrappers first but those stuck to the caramels so don't get those.  I then ordered some cute wax paper wrappers from Amazon and those worked great.  I got this fabulous recipe from Krista at Stay Fit mom.  I follow Krista on instagram.  She said this was her grandma's Christmas Caramel recipe.  Krista uses a poly-lined floral foils to wrap hers.  It comes in a big roll and you have to cut it. 

This recipe isn't hard.  It just takes a little bit of time and patience.  I cut mine over two days.  I would cut, wrap, cut, wrap... rest for a bit and then cut some more.  It makes a ton of caramels.  I truly cannot tell you how yummy these are.  

I topped mine with sea salt - Krista does not.  ENJOY!!!

                                       new digital thermometer - cook on medium low to 240 degrees F

Homemade Caramels (adapted from Krista at StayFit Mom)

2 sticks butter or 16 Tablespoons

2 14 oz cans condensed milk

1 2 lb bag dark brown sugar 

2 cups light corn syrup

pinch salt

2 tsp vanilla

option - sea salt for topping

Line a large 9 x 13 pan with parchment paper.  Use clips to clip it to the side of the pan to keep it in place and so you can lift the caramels out of the pan. 

In a large, heavy duty pan (not teflon-I use my All-Clad),  start melting butter over medium heat.  Add the rest of the ingredients except the vanilla.  Stirring constantly with a wooden spoon, getting the bottom and sides of the pan, bring the mixture to a constant, gentle boil.  When mixture starts to boil, add in the candy thermometer. Continue to stir until mixture turns golden and reaches a temperature between 240 and 242 degrees.  Remove from heat and stir in vanilla. 

Pour the mixture into the parchment paper lined pan.  If interested, top with sea salt.  Allow mixture to cool before cutting and wrapping. 

Printable Version

Dark Chocolate Sea Salt English Toffee

I LOVE English Toffee!  I have a recipe on the blog that everyone should try.  There is an art to candy making - they key for me is a candy thermometer.  I usually make Milk Chocolate English Toffee with Cashews.  We are having a teacher appreciation day at preschool today and decided to change up my toffee just a little bit.  I made Dark Chocolate Sea Salt English Toffee - WAY yummy too! 

Dark Chocolate Toffee with Sea Salt

1 cup butter
1 cup sugar
pinch salt
cashew pieces
dark chocolate - I used Ghiradelli 60% chocolate chips
sea salt

Butter a glass dish. Sprinkle with cashews... or any nut. In a heavy pan, cook butter, sugar and salt on medium high stirring constantly. Bring to a boil and boil for about 12 minutes or until your candy thermometer reaches hard crack stage - don't give up. The mixture will turn a golden color. When it reaches about 302 degree F, pour evenly over cashews. This hardens immediately so pour it where you want it to go. Top with chocolate chips ....evenly over the top. Allow a minute or so to melt and spread with a knife.  Sprinkle with sea salt. After chocolate has hardened, score with a knife and cut into squares or break apart.

Enjoy this TO DIE FOR treat!

Roasted Almond Bark

I love Baker By Nature - I follow her on Instagram and so enjoy Ashley's recipes.

I have made several of her recipes.  When I spotted her "3 Ingredient Toffee Bark", I knew I had to make it.  Please visit Baker by Nature for all of her helpful hints regarding this chocolate toffee bark. It was so easy and it is so yummy.... I am making it again today!   I love chocolate, roasted almonds and toffee!!!

I used Ghiradelli semi-sweet chocolate bars.  I did cheat and buy roasted almonds - I didn't roast my own. :(..... And.... I topped it with sea salt.  I also broke mine into irregular shaped pieces instead of cutting into neat squares like Ashley

This recipe looks fabulous and tastes even better!!  LOVE IT!!

Reeses fudge

Try this new fun and easy fudge for the holiday - three ingredients :)

Reese's Fudge

22 regular sized Reese's ( or more - I used two bags)

3 cups semi-sweet chocolate chips
1  14 oz can sweetened condensed milk

Line a square pan with foil, spray foil with cooking spray.  Take the wrappers off 16 Reese's and line them on the bottom of the lined square pan.  Pour chocolate chips and condensed milk into a microwave safe bowl - microwave one minute and stir; if needed, microwave 30 more seconds, stir.  When all melted and blended, pour thick fudge mixture over the Reese's in the pan.  Spread the fudge evenly over the entire pan.  Chop the other six Reese's (or more) and sprinkle them over the fudge - pressing them into the mixture.  Refrigerate until firm.  When firm, lift the foil out of the square pan and cut into small squares with a sharp knife.  (I keep mine store in an airtight container in the fridge)

Peanut Butter Balls

I love peanut butter and I especially love peanut butter balls.  I have had several different varieties.  I think my favorite is this one with Rice Krispies.

In past years, I have made the balls, refrigerated or frozen them and dipped them the night before the event.  I decided this year, I wanted to make, refrigerate, dip and freeze and not wait until night before the event.  YAY - they turned out beautifully.  I will never wait and dip again.  The day before the party, I moved the bars from the freezer to the refrigerator.  I served them from the refrigerator. They were fabulous.  I dipped in a nice quality almond bark and they didn't discolor at all.

Peanut Butter Balls

1 cup creamy peanut butter

1 cup crunchy peanut butter

1/2 cup butter

3 cups Rice Krispies

3-4 cups powdered sugar

1 pkg chocolate almond bark

White almond bark/peanut butter for drizzling

Soften peanut butter and butter in microwave.  Add cereal and powdered sugar, mixing well to form a thick mixture.  Using a small cookie scoop, scoop up mixture and roll into a ball.  Place balls on a cookie sheet lined with wax paper.  When all balls are formed, refrigerate balls for at least one hour until firm.  Melt almond bark in microwave according to directions.  When balls are firm, take a ball and roll around in your hands to smooth edges.  Put toothpick in ball and dip into melted almond bark. Using a spoon in your other hand, help take the excess off the bottom of the ball.  I don't like the balls to sit in excess almond bark.  Drain as much off as you can.  Using the spoon, help to slide the ball off the toothpick, using the excess on the spoon to fill in the toothpick hole.  Balls will harden as you dip more balls.  You can decorate the top a variety of ways.  I think drizzling or sprinkling helps to hide any of your dipping flaws.  I chose to melt a couple of squares of white almond bark and about a tablespoon of creamy peanut butter together.  I spooned the mixture into a small ziploc bag.  I squeeze all of the mixture down to the corner of the bag.  I snipped a very small hole in the corner of the bag and squeezed the bag as I drizzled onto the peanut butter balls.  

After all of the balls were dipped and drizzled and hardened, I layer the balls with wax paper, topped with wax paper and froze them until the day before serving.  I moved them to the refrigerator the day before serving.  I served them directly from the refrigerator.  

FABULOUS!!

The Pioneer Woman - Peppermint Fudge - Super Easy and Yummy

I LOVE The Pioneer Woman - Ree Drummond.  If you aren't familiar with her books and her website, please visit The Pioneer Woman.  Ree is this cute fun mom that lives on a ranch in Oklahoma with her family. All of her recipes are fabulous.  She is also on The Food Network.  I feel like I could hang out with her and we would be friends.  She reminds me of someone I would have grown up with!

Anyway, I recently saw this super easy recipe on Facebook.  I don't love fudge - I would usually go for a chocolate chip cookie instead.  This fudge seemed easy so I made it for my Sunday school party this past weekend.  I have to say - I loved it!  2 ingredients - plus the peppermints!  How easy is that!  I served it on a tall pedestel cake platter - very festive!

Peppermint Fudge - adapted from The Pioneer Woman

3 cups semi-sweet chocolate chips
1    14 oz. can sweetened condensed milk
8 peppermints

The Pioneer Woman uses a double boiler.  I used the microwave and it worked beautifully.  Line an 8 x 8 pan with foil and lightly spray with cooking spray.  Put the unwrapped peppermints in a ziploc bag.  Use a rolling pin or mallet to break into small pieces. Pour chocolate chips and milk into a microwavable bowl and microwave for one minute and stir; Microwave another 30 seconds to a minute and stir; Once all is melted and blended, immediately pour into the prepared 8 x 8 pan. Sprinkle with crushed peppermints.  Using the flat side of an off-set spatula, gently press the peppermints into the top of the fudge.  Refrigerate for two hours. Lift the foil from the pan and cut into small bite-sized pieces.

*Visit The Pioneer Woman for wonderful pictures and step by step instructions.

Pretzel Turtles

I LOVE the Pioneer Woman.  Being from Texas, I can totally relate to almost everything she says and does.  I didn't grow up on a farm or a ranch or ever even live on one.  I just love Ree's fun personality and her amazing recipes.  Please visit The Pioneer Woman.  You will love her site!  She has the best pictures with a great description for each recipe.

I saw this one on Facebook the other day.  I have made something similar to this before but Ree always adds a twist or something to make them even better.

This turned out amazing.  They looked professional - and oh so yummy!  I only made 24 like the recipe mentions but I am ready to make more!!

Pretzel Turtles - adapted from The Pioneer Woman

24 whole mini pretzel twists
24 whole individually wrapped caramel squares, unwrapped
8 oz good quality milk chocolate, melted
24 whole pecan halves

Preheat oven to 325,  Place pecan halves in a single layer on a baking sheet and put in oven for 5-6 minutes, shaking the pan halfway through, until lightly toasted.  Remove from pan and allow to cool.  Line the baking sheet with parchment paper or use a silicone baking mat.  Arrange the pretzels neatly on pan.  Top with an unwrapped caramel.  Place the pan in the oven for 4 - 5 minutes - or until the caramels are softened... but definitely not melting.  Remove pan from oven and gently press a pecan half into each caramel - just enough for the caramel to fill the pretzel.  Set them aside to cool.  Meanwhile, melt the chocolate.  When pretzel/caramels are cooled, spoon about a teaspoon of chocolate in 24 spots over the baking sheet.  Lightly place each pretzel in the middle of the dollop, making sure they are centered.  You don't have to press -the weight of the pretzel is enough.  Allow them to cool completely before serving or storing.  (you can hasten them in the fridge)

Variation - you can spoon a little extra chocolate over the tops of the turltes to cover the whole thing in chocolate.  *I did this on a few 

Printable Version

Crunchy Vanilla Clusters

What a great recipe!  You will just love these white chocolate crunchy clusters.  They are easy and so yummy.  We served these at Annie's party - courtesy of my sweet friend, Donna.  I have made these before during the holidays, and we just loved them.  Annie is a huge fan of white chocolate, so I knew these would be a nice addition to our dessert open house.  I highly recommend doubling this recipe as it only makes 3 dozen clusters and these will disappear quickly.  The recipe says to store them at room temperature - we like them at room temperature but we also like them stored in the refrigerator!

Crunchy Vanilla Clusters (adapted from Southern Living)

1 ( 3 ounce) pkg ramen noodles
3/4 cup pecan pieces
1/2 cup sliced almonds
2 Tbsp butter, melted
1 ( 12 ounce) pkg white chocolate chips

Gently crush ramen noodles before open package.  Open package and discard flavoring packet.  Saute crushed noodles, pecans and almonds in butter in a large skillet over medium heat until toasted - avoid crushing noodles too find while sauteing.  Pour noodle mixture into a large bowl to cool.  Melt white chocolate according to package directions.  ( I used the microwave)  Pour melted chocolate over cooled noodle mixture, tossing gently to coat.  Drop candy mixture by rounded tablespoonfuls onto wax paper;  let stand until firm - about 45 minutes.  Store in an airtight container at room temperature.  Makes about 3 dozen  (we also like ours cold - stored in fridge )

Chocolate Chip Cookie Dough Truffles

These are fabulous!  My friend Donna makes something similar all of the time for her son, and I have always loved them.  Recently a preschool mom brought me a few of these and my family devoured them. She shared the recipe with me that she found on Pintrest.  I made them and dipped about half in chocolate and left the other half in the freezer.  I dipped the first ones in dark chocolate but my girls begged me to dip the rest in milk chocolate.  They were yummy either way - you just DIP however - you will want to make your family happy!

Chocolate Chip Cookie Dough Truffles


2 1/2 cups all-purpose flour
1 tsp salt
1/4 tsp baking soda
2 sticks butter, room temperature
3/4 cup sugar
3/4 cup packed brown sugar
1 tsp vanilla
1/3 cup milk
1 cup mini semi-sweet chocolate chips

14 oz dark chocolate candy coating for dipping

Beat butter and sugars in a large bowl using mixer on medium speed til light and fluffy.  Add milk and vanilla. Stir in flour, soda and salt.  Mix on low speed or by hand til mixed and add chocolate chips.  Cover and chill dough for one hour.  Lightly flour your hands after dough is chilled and form/roll dough into 1 inch balls.  Arrange on a baking sheet lined with wax paper and freeze for 30 minutes.  Melt chocolate in microwave or double boiler according to directions. Using a toothpick, dip cookie balls into chocolate using a spoon to help cover them trying to remove excess chocolate from the bottom of the truffle.  Return the cookie dough ball to wax-paper lined baking sheet.  Chill and store in refrigerator in an air-tight container for up to one week.

Printable Version

Pecan & Salted Caramel Candies and Pintrest

If you have not found Pintrest yet, I highly recommend it.  I just love it and I know you will too.  My oldest two girls are also addicted.  What is Pintrest?  I found this definition on their website....

 Pinterest is a viritual pinboard.  Pintrest lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes.


I am constantly on Pintrest and I have already found several recipes.  I made these yummy little treats this past weekend for a Sunday School Party.  They are easy and just delightful!  Please visit King Arthur Flour for this recipe.  I did change it a bit  based on some of the comments I found on the website but still the same general idea. This is a great new holiday candy!

Pecan and Salted Caramel Candies (adapted from King Arthur Flour)


pecan halves
1 bag of Kraft caramels
sea salt
Ghiradelli 60% cacao chocolate chips


Preheat oven to 325.  Lightly grease or line with parchment paper. Flatten caramels using a rolling pin, glass or whatever works for you.  I used the bottom of a glass and then made the edges more pliable with my fingers.  Place 2 pecan halves side by side on cookie sheet - repeating as often as you have room on your cookie sheet.  Top with a flattened caramel and heat in oven for about 5 minutes.  Remove and top with 3 chocolate chips; return to oven for about 1 minutes then sprinkle with sea salt;  Top with another pecan half

English Toffee with Cashews

I teach 3 year old preschool and one of my mom's shared this yummy recipe with me. I tried English Toffee in the past and never got that perfect texture. Gina was encouraging and told me I could do this. I gave it another try and it was AMAZING! I don't think I have had toffee with the nuts in the toffee. Typically, it is plain toffee with chocolate on the top and the some type of nuts sprinkled on the chocolate. I made this toffee both ways…but I really like the cashews in the toffee the best. The key for perfect toffee is a candy thermometer and not giving up until you reach that hard crack stage of about 302 degrees. This is easy - YOU can do it too. Give it a try - your family will love you!

I made this toffee without any nuts-also yummy. Another favorite is chopped, salted almonds on bottom with dark chocolate on top… then finely chopped almonds sprinkled on top with sea salt flakes. 
 

English Toffee 

2 sticks butter 

1 cup sugar 

pinch salt 

Salted  cashew pieces 

Milk chocolate chips 

Butter a glass dish and sprinkle with cashews. In a heavy pan, melt butter, sugar and salt on medium high stirring constantly. Mixture will start to boil and turn amber-colored.   Mixture will be foamy. Boil for about 12 minutes or until your candy thermometer reaches hard crack stage - don't give up.  When it reaches about 302 degree F, pour evenly over cashews. This hardens immediately so pour it where you want it to go. Top with Hershey bars or I just sprinkle milk chocolate chips evenly over the top. Allow a minute or so to melt and spread with a knife. After chocolate has hardened, score with a knife and cut into squares or break apart. Enjoy this TO DIE FOR treat! Printable Version

Easy Peanut Clusters

This is one of the first candies I learned to make. I think I started making these back when I taught high school. There are only 3 ingredients - so easy and so addicting. They are one of my dad's favorites. I take them home with me every Christmas!

Easy Peanut Clusters

6 or 12 oz white almond bark
6 or 12 oz semi sweet chocolate chips
6 or 12 oz cocktail peanuts

Use equal parts of each ingredient. Melt almond bark for about a minute in the microwave. Add chocolate chips and melt about another minute. Stir until all melted - may have to microwave just a bit more. Add cocktail peanuts. Stir to coat. Drop by small spoonfuls on to a cookie sheet lined with wax paper. Refrigerate. I like these best when stored in the refrigerator.

Printable Version

Salted Chocolate Pecan Candy - AMAZING!

My friend Donna made this for me a couple of years ago. The recipe is from Southern Living Home for the Holidays. I have made it numerous times but I tend to want to eat it all - just me. I goofed this year and totally forgot it calls for pecans. I made it with just the two chocolates and the sea salt and it was still amazing! I also couldn't find the white Ghiradelli bars in the local stores I checked. I used the dark bars but used a 12 oz bag of white chocolate chips instead of the bars. It didn't swirl as nicely but still tasted amazing!

Without pecans ( I forgot)



With Pecans :) Yummy both ways!

Salty Chocolate-Pecan Candy - adapted from Southern Living Home for the Holidays

1 cup pecans - coarsely chopped

3 4 oz bars Ghiradelli 60% bittersweet baking bars

3 4 oz bars Ghiradelli white chocolate baking bars

coarse sea salt

Place pecans on a baking sheet and toast at 250 for 8-10 minutes. Line a jelly roll pan with parchment paper. Break each chocolate bar into 8 pieces and arrange them checkerboard style alternating white/dark chocolate - pieces will touch. Bake at 225 for 5 minutes and remove from oven. Swirl chocolate using a toothpick. Sprinkle evenly with toasted pecans and sea salt. Chill one hour or until firm. This is best if stored in the refrigerator.

*remember.... I couldn't find the white baking bars so I used a nice sprinkling of white Ghiradelli chocolate chips in the white checkerboard spots. The chips didn't melt as nicely as the bars but it still turned out great. I also left off the pecans this time but still amazing. I do plan to make it with pecans next time because pecans are my very favorite!

Printable Version