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Microwave Peanut Brittle
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1 C. raw peanuts
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1 C. sugar
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1 1/2 C. white corn syrup
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1/8 tsp. salt
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1 tsp. butter
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1 tsp. vanilla
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1 tsp Baking soda
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Mix together in a large glass bowl: peanuts, salt, sugar, and corn syrup; cook
on high in microwave 8 minutes, stir well after the first 4 minutes. After the 8 minutes are up add butter and
vanilla, stir well and return to the microwave for 2 minutes on high. The nuts should be lightly browned. Add baking
soda and stir well, pour onto lightly greased tin foil and let cool. After it has cooled score it and break it
into pieces.
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Christmas Divinity
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2 C. sugar
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1/2 C. water
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1/2 C. white corn syrup
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1 stiffly beaten eggwhite
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1 tsp. vanilla
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1/2 C. chopped nut meats
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pinch of salt
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food coloring (optional)
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Beat eggwhite in a large bowl until stiff; set aside. Boil water, sugar and syrup
in a saucepan, stirring constantly (but gently). This mixture is done when it reaches 235° or when it forms
a soft ball when a spoonful is dropped into cold water. Pour the mixture over the beaten eggwhite, beating continually.
Add vanilla, nuts
and a pinch of salt. Red or green food coloring may be added if desired. Beat vigorously until mixture is almost
hard, then drop by teaspoonsful onto waxed paper. Makes approximately 35 to 40 pieces.
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Chocolate-Marbled Bark
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6 squares semi-sweet chocolate
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6 squares white chocolate
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1 C. chopped nuts and/or flaked coconut
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Microwave chocolates in separate bowls on HIGH for 2 minutes or until almost
melted, stirring halfway through heating time. Remove from microwave and stir until completely melted. Stir 1/2
of the nuts and/or coconut into each bowl. Spoon the two colors of chocolate alternately onto a wax paper-lined cookie sheet and swirl them together with a
knife to get a marbled appearance. Refrigerate at least one hour, or until very firm. Break into pieces. Makes
1 pound.
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Golden Caramels
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4 C. heavy cream
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1 C. sweetened condensed milk
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4 C. light corn syrup
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4 C. sugar
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1 tsp. salt
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2 sticks unsalted butter
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1 Tbsp. + 1 tsp. vanilla
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vegetable oil cooking spray
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Spray an 11 3/4" by 16 1/2" baking sheet with cooking spray and set
aside in a place where it won't get moved. Combine cream and condensed milk in a 2-quart sauce pan and set aside.
In a heavy 6 to 8 quart saucepan, combine corn syrup, sugar, salt and water; clip on a candy thermometer. Cook
over high heat, stirring constantly with a wooden spoon, until sugar is dissolved--8 to 12 minutes. Brush down
the sides of the pan with a pastry brush dipped in water or a damp clean rag to remove any sugar crystals. This
is important, because the sugar crystals will cause the entire batch to become grainy if you don't remove them.
Stop stirring, reduce heat to medium, and bring to a boil. Cook without stirring until temperature reaches
250° (hard-ball stage), about 40 to 60 minutes. (Meanwhile, cook cream mixture over low heat until it is just
warm through; do not boil.) When sugar mixture reaches 250° , slowly stir in butter (cut it into pieces
first) and cream mixture, keeping the sugar mixture boiling at all times. Stirring constantly, cook over medium
heat until thermometer reaches 244° (firm-ball stage), 55 to 75 minutes. Stir in vanilla and pour immediately
into prepared pan without scraping the pot. Let stand uncovered at room temperaturefor 24 hours without
moving. To cut, spray a large cutting board generously withcooking oil spray. Unmold the caramel from the pan onto
the sprayed surface and cut into 1" squares or other shapes. Wrap each piece in cellophane or waxed paper
to keep its shape. Best done when the humidity is not too high, so the sugar doesn't crystallize as the caramel
sets.
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Peanut Butter Fudge
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2 C. sugar
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2/3 C. milk
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1/2 of pint jar marshmallow creme
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1 C. chunky peanut butter
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1 C. semi-sweet chocolate pieces
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1 tsp. vanilla
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Butter sides of heavy 2-quart saucpan. In it, combine sugar and milk; heat and
stir over medium heat until sugar dissolves and mixture begins to boil. Cook to soft-ball stage (234°). Remove
from heat; add remaining ingredients and stir until well blended. Pour into 9x9x2 inch pan. Score top in squares
while still warm. When fudge is completely cool and firm, cut in squares.
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Rocky-Road Fudge
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3/4 C. broken walnuts
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2 C. sugar
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1 C. evaporated milk
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1/4 tsp. salt
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2 C. semi-sweet chocolate pieces
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1 tsp. vanilla
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2 C. miniature marshmallows
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Layer walnuts evenly over bottom of buttered 9x9x2 inch pan. Butter sides of
heavy 2-quart saucepan; in it combine sugar, milk and salt. Heat and stir until sugar is dissolved and mixture
comes to a full roiling boil. Boil two minutes or until temperature reaches 222°, stirring often to prevent
sticking. Remove from heat and immediately stir in chocolate and vanilla. Beat until chocolate is completely melted
and blended. Cover walnuts in pan with half of the chocolate mixture; top with marshmallows, pressing gently into
fudge.
Spread with remaining fudge and chill thoroughly. Cut into squares.
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