Soft Peanut Brittle

Soft Peanut Brittle

This recipe is for a brittle very similar to the soft “Brittle with a cushioned crunch” that was sold by an Oregon company named “The Brittle Kettle” (they're no longer in business, although I don't know why--their candy was so good!). It's also like the centers in See’s Peanut Crunch, so if you need a chocolate~peanut "fix" you can drizzle the completed brittle pieces with melted chocolate for a real treat!

2 cups creamy peanut butter

1-1/2 cups granulated sugar

1-1/2 cups light corn syrup

1/4 cup water plus 2 tsp water (divided)

2 Tbs butter

2 cups peanuts, raw or toasted

1 tsp baking soda

1 tsp vanilla

In a double boiler over hot water, heat peanut butter while preparing syrup.

In a large saucepan combine sugar, corn syrup and 1/4 cup water.  Cook over high heat to 275° F. on a candy thermometer.  Lower heat to medium and add butter, stirring until melted.  Add peanuts and cook, stirring, for about 5 minutes until candy starts turning brown and reaches 300° F.

Remove from heat, and stir in baking soda that has been dissolved in the remaining 2 tsp water.  Add vanilla.

Working quickly, fold in warm peanut butter, stirring gently.  At once, pour candy mixture onto well-greased marble slab or cookie sheet.  Quickly spread as thin as possible.  The secret of the candy is quick cooling. 

To serve, break into serving-size portions. When cold, drizzle with melted chocolate, if desired.

Cousin Terri & Treeva (with Ginger)

Soft and Chewy Caramels

Soft and Chewy Caramels

This recipe is fairly quick and easy. It can, of course, be varied by the addition of various types of chopped nuts (toasted and very finely chopped Brazil nuts make it truly special!). Also note that this recipe is a good idea to use the remainder of the sweetened condensed milk when making Joyfully Almond Chipper cookies, which require only 1/4 cup--just decrease the remaining ingredients & make about 2/3 of this recipe.

Vegetable cooking spray

1 cup butter

1 16-oz package light brown sugar

1 14-oz can sweetened condensed milk

1 cup light corn syrup

optional: 1 cup finely chopped nuts

Line an 8-inch square baking pan with foil, extending foil over edges of pan. Generously coat foil with cooking spray, set aside.

Melt 1 cup butter in a 3-quart saucepan over low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth. Bring mixture to a boil. Cook over medium heat, stirring often, until a candy thermometer registers 235° F.

Remove mixture from heat (if desired add nuts at this time), stir by hand 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool.

Lift foil and caramels out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.

Sweet (but not chewy!) nieces Treeva & Teena

Cousin Terri's Nut Fudge

Cousin Terri's Nut Fudge

Mix in saucepan:

2-1/4 cups sugar

1/4 cup butter (1/2 stick)

16 marshmallows

        or 1 cup marshmallow creme

1/4 tsp salt

1 cup evaporated milk

Cook and stir over medium heat until mixture boils and is bubbly all over the top. Boil and stir over medium heat 5 more minutes. Remove from heat.

Stir in one teaspoon vanilla and one 6-oz package (1 cup) semi-sweet chocolate chips until melted. Add one cup chopped nuts. Spread in a buttered 8- or 9-inch pan and cool.

Chocolate-Peanut Butter Squares

Sherrie and Rick, ca 1955

If you are craving something sweet and want it in a hurry, these are super quick and easy. They taste exactly like Reese’s™  peanut butter cups! Of course they're fattening as Hell and will give you diabetes, but this recipe makes a lot of candy, so you can share them with family and friends.

Chocolate-Peanut Butter Squares

2 cups graham cracker crumbs

4 cups powdered sugar

2 sticks margarine

2 cups creamy peanut butter

12 oz. Chocolate chips

1 stick margarine

Mix sugar and crumbs together in large bowl.  In a large microwaveable bowl melt 2 sticks margarine, using a low setting on the microwave and checking frequently. Stir in the peanut butter until blended.  Pour over the crumb mixture and stir to combine thoroughly. Press into bottom of 10 x 15 jelly roll pan.

Melt chocolate chips and 1 stick margarine; stir until smooth.  Pour over cracker mixture and spread evenly.  Refrigerate approximately 15 to 30 minutes.  Cut into squares.

Note: you can, of course, melt the ingredients on the stove-top, but the microwave method is just so much quicker!