Category: candies


Old Fashioned Chewy Caramels

Author: Mama Bear Email  | Filed under: candies with 68 words and 1450 views

Bring to a rolling boil:
2 c granulated sugar
1/2 c butter
3/4 c light corn syrup
1 c cream
Slowly add so boiling does not stop:
1 c cream

Reduce heat as the temperature increases.
Cook to 250 degrees fro a very firm caramel, or a few degrees less for a softer caramel. Pour into a buttered 8" square pan. When cool, cut into 3/4" square, and wrap in "kiss" paper or dip in chocolate.


Cocoa Fudge

Author: Mama Bear Email  | Filed under: candies with 129 words and 940 views

This is my favorite fudge recipe. It's creamy and just melts in your mouth. I made the mistake of trying a fudge sample at Costco the other day. I've been too spoiled by this recipe. It's easy and Oh soooo goooooood...

Combine in a large heavy sacuepan:
1 c cocoa
4 c granulated sugar
dash salt
2 c whipping cream

Bring to a rolling boil on high heat, then reduce the heat to medium and cook to 234 F (remember to first calibrate the thermometer) without stirring. Remove from heat, add:

1/4 c butter
1 t vanilla.


Cool to lukewarm (about 110 F).

Beat by hand until fudge thickens and loses some of its gloss. Quickly pour and spread fudge in a lightly buttered pan. Let cool. Cut into squares of desired size.


Peanut Brittle

Author: Mama Bear Email  | Filed under: candies with 218 words and 820 views

My dad loves these peanut brittles. I sent him some for Christmas and he promised that he'll only eat two pieces a day and have been picking off the big ones first. Maybe next time I'll just send the whole piece without breaking it so he can eat the whole batch at once :D. I saw the rest of the raw peanuts today and just had to make a batch.

1 c sugar
1/2 c light corn syrup
1/4 water
1 c raw spanish peanuts
1 T butter
1 t baking soda
1 t vanilla
In a heavy pan cook sugar, corn syrup, and water over high heat until all the sugar has dissolved then continue cooking until the mixture reaches 300 degrees (make sure you calibrate the thermometer first but I've made this so many times that I no longer use a thermometer but instead just wait until it begins to turn slightly amber color). Stir in the peanuts and continue cooking until the mixture turns medium brown (or I just wait until I can smell the nice roasted peanut smell). Remove from heat and stir in the remaining ingredients and pour onto a well buttered pan. Spread the mixture so you have a single layer of peanuts. When it's cooled, break into pieces, place in airtight container and hide them from the kids. Enjoy!


Glazed Macadamia Nuts

Author: Mama Bear Email  | Filed under: candies with 171 words and 633 views

Okay, just found this recipe gotta try it:


* 1 5-ounce can roasted macadamia nuts
* 1/2 cup sugar
* 2 tablespoons butter or margarine
* 1/2 teaspoon vanilla


1. Combine nuts, sugar and butter in a saucepan.
2. Cook over medium heat 15 minutes, stirring constantly, until nuts are well-coated and sugar is caramelized.
3. Quickly stir in vanilla.
4. Spread on a sheet of heavy foil and, using two forks, quickly separate nuts.
5. Cool and store in an airtight container.
6. Makes about 1/2 pound.
7. From the Honolulu Star-Bulletin 7/01

Quick update, I just tried this and it's a major flop. I think it's suppose to be like macadamia brittle and if anyone has made peanut brittles you know this is NOT how you make it. Melt the sugar and butter first and heat until the color starts to change. Take it off the heat and then stir in the nuts and vanilla. Also probably could put in a lot more macadamia nuts for the amount of sugar and butter. Then you won't end up with burnt nuts. Should have followed my instinct.

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