Category Archives: Candy

Red Hot Popcorn

Valentine’s Day is around the corner. Here is a fun homemade treat to make your sweetie. Nothing says I love you like some fresh homemade cinnamon popcorn. This recipes reminds me of my grandma, she always had cinnamon candies on hand in a little glass dish growing up. The original recipe was adapted by a Taste of Home recipe, I modified the recipe since I did not have corn syrup.

Ingredients:

  • 8 quarts of freshly popped popcorn
  • 1 cup unsalted butter, cubed
  • 1/2 cup honey
  • 1 package (9 ounces) red-hot candies

Directions:

Place the prepared popcorn in a large bowl; set aside. In a large saucepan, combine the butter, honey and candies; bring to a boil over medium heat, stirring frequently. Bring ingredients to a rolling boil for 5 minutes. Make sure to stir occasionally. Pour the liquid over popcorn and toss to coat. Transfer to two parchment lined 1/2 sheet baking pans. Bake at 250° for 1 hour to hour & a half, stirring every 15 minutes. Remove from pans and place on waxed paper to cool. Break apart; store in airtight containers or clear baggies. 

Yield: 8 quarts.

Buckeyes

Growing up, I didn’t like peanut butter. Which if you know me now you would not even believe that statement. I was talking with a colleague at work and we were discussing a Ohio tradition of buckeye candies.

Since we both live in PA now, we found it ironic not too many people are aware of the candy buckeye tradition. Our conversation inspired me to make buckeyes with my mom and sister during our holiday baking extravaganza.

My mom and I looked high and low for a recipe that did not contact graham cracker crumbs which many recipes do especially when you are looking through old church cookbooks. Graham cracker crumbs are just a unnecessary filler, and quite honestly we didn’t have any on hand. We came across one that didn’t and added a few secret ingredients to the dough for a special touch.

Ingredients:

1 stick of unsalted butter (1/2 cup)

1 cup of creamy peanut butter (jif)

1 lb of powdered sugar

1 teaspoon of pure vanilla extract

1/4 of a bar paraffin wax

1 cup of semi sweet chocolate chips

5 oz of milk chocolate ( I used Daffins chocolate family local favorite)

Directions:

Combine the first 4 ingredients and roll into small balls using a size 60 scoop. Place the prepared dough balls in a sealable container. Be sure not to stack the candies. Place in the freezer overnight (or longer); however at least overnight. You want the ball firm and nice and cold for when you dip them i the melted chocolate.

When you go to prep the buckeyes. Start to melt the chocolate and wax in a double boiler. Use a toothpick to dip the prepared peanut butter balls into the melted chocolate***. Place the freshly dipped buckeyes on wax paper and allow to cool completely before placing in a sealable container.

***Friendly tip when dipping with the toothpick, make sure to remove excess chocolate and once you remove the toothpick lightly apply pressure where the toothpick whole is present with a spatula or knife to remove the secret of how you dipped the chocolate. 

This Recipe yields 96 delicious buckeyes that melt in your mouth !

A Few of My Favorite Things Fudge

We had a very special birthday in the office this week and her favorite treat is fudge. I was going to purchase some at the local market but I ran out of time before it closed. Turns out it worked in my favor. Afterall homemade is alway better :)

Yields:   63 pieces 

Ingredients:

1 can (14 ounce) sweetened condensed milk 

1 cup of milk chocolate, coarsely chopped ( I used daffins family favorite)

1 package (11 ounces) of peanut chips and chocolate chips combined (Tollhouse)

2/3 cup chopped finely werthers cooking caramels

1 cup roasted salted peanuts,  finely chopped

2 teaspoons pure vanilla extract (penzeys)

Directions:

Prework: Prep a 9 by 9 ban with foil. Spray with nonstick spray. Set aside.

1. Place the first 4 ingredients in a microwavable safe bowl (preferably glass). Microwave for one minute and stir with silicon spatula. Repeat in 30 second intervals until chocolate is melted throughout. 

2. Once all the chocolate is melted add peanuts and vanilla to the mixture. Stir to combind and pull the batter into the prepared pan. Cover the fudge with plastic wrap and refrigerate for 2 hours or until firm. Remove the fudge from the pan and set on cutting board. Cut into desired size pieces and enjoy. I wanted to present them in a fashionable way so I placed them in mini cupcake paper cups. 

For optimal results store in a sealable container and chilled in the refrigerator. 

Eastermallow Popcorn Treat

 

  
 

This year my husband and I tried to make most of our Easter goodies from scratch for our family’s Easter baskets.  Let’s just say these Easter bunnies have been busy! 

Ingredients:

14 cups of freshly popped popcorn

Salt to taste 

14 oz marshmallows fluff

1 TB unsalted butter

Directions:

1. In a very large microwavable safe bowl place marshmallow fluff and butter. 

2. Microwave for 30 seconds and stir. Microwave for an additional 30 seconds & stir. 

3. Slowly add the popcorn and fold the popcorn into the fluff by using a spatula. Caution; the mixture will be very sticky. A helper in the kitchen is ideal for this process. Spread the popcorn onto parchment paper. 

4. Sprinkle with your choice of sprinkles. We used a whole container of large egg sprinkles. 

5. Allow the sticky popcorn to set for two to three hours. Cover with parchment paper. 

6. Place the popcorn mixture into plastic baggies or glass jars. 

Enjoy!

Dark Chocolate Caramel Turtles

Dark Chocolate Caramel Turtles

 

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One of my mom’s favorite sweet treats is Caramel Pecan Turtles. So for Easter my sister and I thought we should try and make her  some homemade turtles. All the recipes we found  used premade processed caramels, we wanted to make our own caramel.  These tasty treats are prepared homemade with no processed caramel.

 

Ingredients:

1 1/2 cups of Pecans toasted (see recipe below for toasting the pecans)

8 ounces of 70% Dark Chocolate (I love Trader Joe’s 72% Belgium Chocolate) ***chop finely***

One recipe of my Salted Caramel Drizzle (see recipe below) fyi there will be some left over but it lasts in the refrigerator for a good while and is perfect on chocolate chips or even ice cream.

 

This recipe makes about 15 to 18 Caramel Chocolate Turtles.

 

Directions:

First toast the pecans by turning your oven at 350. Line a cookie sheet with parchment paper and spread out the pecans so they are not touching each other. Bake for 10 to 15 minutes until the nuts are aromatic.

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Start your double boiler and melt the chocolate.

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Line a half sheet cookie sheet with parchment paper. Spray with Pam or alternative cooking spray. Line 5 pecans in the shape of a turtle.

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Salted Caramel Drizzle:

 

Ingredients:

1 cups granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1 tablespoon kosher salt or sea salt

Additional sea salt for decoration (optional)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy 2 quart saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt.  Just keep whisking and as it continues to cook, they will melt back down. Keep cooking until temperature reaches 350 degree. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined.

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Let caramel mixture set for 10 minutes and use a siphon to pour caramel into squeeze bottle and dispense over center of pecan shaped turtles.

 

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You can use a spoon or you can use a wilton bottle squeeze bottle. Place the turtles in the freezer or refrigerator until the caramel hardens.

One the chocolate has been melted thoroughly and caramel has hardened spoon chocolate over the caramel. Place them in the refrigerator and let cool (about an hour).

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Once cooled….Enjoy them one bite at a time!