I love peanut brittle, which inspired me to create a Mixed Nut Brittle. It’s really not difficult to make, but resist the urge to stop cooking the sugar too soon. If you do, your brittle will still be too sticky. Your finished product should be a deep amber color.
Dark Chocolate Dipped Orange Peel
Make these delicious treats for Mother’s Day or any day! Although time consuming, this recipe isn’t hard to make and is well worth the effort.
6 Large Oranges
2 Cups Sugar
1 1/2 Cups Melted Dark Chocolate
Wash oranges. Using an orange peeler or knife, score orange into quarters. Remove orange peel, keeping peel intact. Save oranges for another use. Slice peel diagonally into thin strips. Place sliced peels in large-size saucepan or Dutch oven. Fill pan 3/4 full with cold water. Bring to a boil, and boil for 1 minute. Drain orange peels. Return to pan, and repeat procedure 4 more times. Doing this removes the bitterness from the peel. Have baking sheets lined with paper towels.
Bring 2 cups sugar and 1 cup water to a boil. Stir until sugar dissolves. Add drained orange peel to syrup. Cook orange peel in syrup for 10 minutes. Stir constantly. The peel will absorb most of the syrup. Drain off any remaining syrup. Using tongs, transfer candied orange peel to prepared baking sheets. Arrange in single layers. Allow a bit of space between each piece. Dry at room temperature for 5 hours.
In small-size saucepan or in microwave melt dark chocolate. Dip each pieces in melted chocolate. Place on parchment paper lined baking sheet to fully harden. Store in an airtight container at room temperature for up to 1 month.
Makes about 6 cups.
© Victoria Hart Glavin
Homemade Classic Truffles
Skip the candy shop and make your Valentine amazing Homemade Classic Truffles. To vary the truffles simply change the coating that you roll them in. Use cocoa powder, powdered sugar, or any kind of chopped nuts such as pistachios, cashews, macadamia nuts or pecans.
12 Ounces Semisweet Chocolate Pieces
1/3 Cup Whipping Cream
4 Teaspoons Cherry Brandy, Hazelnut or Orange Liqueur
3 Tablespoons Finely Chopped Candied Cherries or Candied Orange Peel
Unsweetened Cocoa Powder; finely Chopped Toasted Nuts; And/Or Powdered Sugar
In a medium-size heavy saucepan combine chocolate pieces and whipping cream. Cook and stir constantly over low heat until chocolate melts. Remove saucepan from heat. Cool slightly. Stir in cherry brandy (or whichever liqueur you’ve chosen). Beat truffle mixture with an electric mixer on a low speed until smooth. Stir in candied cherries. Place in fridge for 1 1/2 to 2 hours or until mixture is firm. Line baking sheet with parchment paper. Shape chilled chocolate mixture into 1 inch balls. Roll balls in cocoa powder (or finely chopped toasted nuts, and/or powdered sugar) and place on the prepared tray. Let rest for 5 minutes. Store in a single layer in an airtight container in the refrigerator for up to 2 weeks. When ready to serve remove from fridge and let stand at room temperature for 30 minutes before serving. Makes about 25 truffles.
© Victoria Hart Glavin
Super Duper Peanut Butter Fudge
I have always been a big peanut butter fan so I created Super Duper Peanut Butter Fudge. This fudge is creamy and absolutely delicious. If you have someone in your life that is big on peanut butter then you may want to whip up this fudge for a holiday treat.
1 1/2 Cups Sugar
2/3 Cup Evaporated Milk
1/2 Cup Creamy Peanut Butter
10 Ounces Marshmallows
1 Cup Peanut Butter Chips (Found In Grocery Baking Isle)
1/2 Teaspoon Vanilla Extract
Line an 8x8x2 inch-baking pan with parchment paper, extending the paper over the edges of the pan. Set aside. In a medium-size heavy saucepan combine sugar, evaporated milk and peanut butter. Cook and stir over a medium-high heat for 10 minutes until mixture boils. Remove saucepan from heat. Add marshmallows, peanut butter pieces, and vanilla extract. Stir until marshmallows and peanut butter pieces melt and mixture is combined. Pour fudge evenly in prepared pan. Cover, chill for at least 3 hours until nice and firm. When fudge is firm, use parchment paper to lift out of pan. Cut fudge and store in a tightly covered container in fridge. Makes about 2 pounds.
Sea Salt Caramels
I don’t know one person who doesn’t love caramels. They time a bit of time to make, but make great holiday gifts. You will definitely need a candy thermometer for this recipe.
2 Cups Sugar
1/2 Cup Light Corn Syrup
1/4 Cup Water
14 Ounces Sweetened Condensed Milk
1/2 Cup Unsalted Butter (Cut Into Small Pieces)
2 Tablespoons Bourbon
1/2 Teaspoon Kosher Salt
Sea Salt (For Garnish)
Spray an 8×8 inch baking pan with nonstick spray and then line with parchment paper. Leave a 2 inch overhang on 2 sides. Spray parchment paper with the nonstick spray. In a medium-size saucepan over a medium-high heat combine sugar, corn syrup, and water to a boil. Stir to dissolve sugar. Cook for 8 to 10 minutes, stirring occasionally, until mixture turns a deep amber color. Remove pan from heat and whisk in sweetened condensed milk and butter. Mixture will bubble. Whisk until smooth. Return pan to a medium-low heat and fit pan with candy thermometer. Cook and whisk constantly, until thermometer reaches 240 degrees. Remove from heat and whisk in bourbon and kosher salt. Pour into prepared pan. Let cool. Sprinkle caramel with sea salt. Cut into 3/4 inch pieces and wrap individually in parchment paper. Caramels can be made 2 weeks ahead. Store in airtight container and at room temperature. Makes about 100 caramels.
Chocolate Peanut Clusters
I’m amazed at how simple these chocolate nut clusters are to make. They are great to give as gifts or to bring out after holiday meals. If you don’t have a double boiler then use a metal bowl over hot water.
1 Pound Chopped White Candy Coating
12 Ounces Semisweet Chocolate Chips
16 Ounces Dry Roasted Peanuts (Salted or Unsalted)
Line baking sheets with parchment paper. In a double boiler or metal bowl over hot water, melt the candy coating and chocolate chips. Stir until nice and smooth. Remove from the heat and stir in the peanuts. Drop by rounded teaspoonfuls onto parchment paper lined baking sheets. If you don’t have parchment paper then waxed paper will work fine for this recipe. Place into the fridge for 20 minutes until set. Store in airtight containers. Makes about 2 1/2 pounds.
White candy coating is a vanilla flavored product that melts easily and then sets firmly and quickly creating a glossy finish. It comes in either a solid block or a package of small thin wafers or discs. White candy coating is NOT the same as white chocolate.
Make your own Valentine’s Day Truffles and serve them to your sweetheart. Even better for you if you don’t have a sweetheart so that you get to eat them all yourself!
2 Pounds Good Quality Chocolate
1 Quart Heavy Cream
1/4 Pound Butter
1/3 Cup Grand Marnier (or liqueur of choice)
Melt chocolate and cream over a double boiler and whisk in butter & liqueur. Continue to whisk as the mixture cools and thickens. Pour into a storage container and refrigerate. To serve, scoop with a melon baller and roll in powdered cocoa. Truffles are soft and are not suitable for packaging as gifts. These truffles are easy to make and melt in your mouth good. Makes approximately 32
The blizzard is on its way and time to make fudge. If you love peanut butter then you will LOVE my Peanut Butter Fudge. Make lots of extra and give this fudge away for Valentine’s Day. Stay safe and warm this weekend.
1 Pound Confectioners’ Sugar
1/2 Cup Milk
13 Ounces Peanut Butter
7 Ounces Marshmallow Cream
In a large saucepan add the milk and sugar. Bring to a boil and let boil for 4 minutes. Remove from the heat and add the peanut butter and marshmallow cream. Pour into a greased 8×8 inch pan. Place in the fridge for at least 4 hours. Slice into fudge size pieces. Makes 16 to 20 pieces.
Here is a delicious alternative to chocolate fudge!
1 Cup Butter
2 Cups Brown Sugar
5 Ounces Evaporated Milk
1 Teaspoon Rum
1 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
Line an 8 inch square pan with parchment paper. In a large pot combine the butter, brown sugar and evaporated milk. Turn the heat to medium and bring to a full boil. Make sure to stir constantly. Cook for 10 minutes. Continue to stir constantly. Remove from the heat. Stir in the vanilla and rum. Add the powdered sugar and with a hand mixer beat on medium for 3 minutes. Pour into the pan and place in the fridge for 3 hours or more. When you are ready to serve remove from the fridge and lift the fudge out of the pan by using the parchment paper sides. Cut into 1 inch squares. Store in an airtight container. Makes 60 pieces.