Ingredients:
- 2 cups granulated sugar
- 1 cup light corn syrup
- ½ cup water
- 2 cups raw peanuts
- 2 tablespoons butter
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Grease a baking sheet with butter or line it with parchment paper.
- In a heavy saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring occasionally, until the sugar dissolves.
- Stir in the peanuts and cook, stirring constantly, until the mixture reaches 300°F (hard crack stage) on a candy thermometer.
- Remove from heat and quickly stir in butter, baking soda, vanilla, and salt. The mixture will foam slightly.
- Pour the hot mixture onto the prepared baking sheet and spread evenly.
- Allow it to cool completely before breaking it into pieces.
2. Grandma’s Fudge
Ingredients:
- 3 cups granulated sugar
- ¾ cup unsalted butter
- ⅔ cup evaporated milk
- 2 cups semisweet chocolate chips
- 1 jar (7 oz) marshmallow creme
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Instructions:
- Line an 8×8-inch pan with foil and butter the foil.
- In a heavy saucepan, combine sugar, butter, and evaporated milk. Bring to a rolling boil over medium heat, stirring constantly.
- Boil for 5 minutes, then remove from heat.
- Stir in chocolate chips, marshmallow creme, vanilla, and nuts (if using) until smooth.
- Pour into the prepared pan and let cool completely before cutting into squares.
3. Chocolate-Covered Cherries
Ingredients:
- 1 jar maraschino cherries with stems, drained
- 3 tablespoons butter, softened
- 1 tablespoon light corn syrup
- 1 cup powdered sugar
- 8 oz semisweet or dark chocolate, melted
Instructions:
- In a bowl, mix butter, corn syrup, and powdered sugar to form a dough.
- Wrap a small piece of the dough around each cherry, covering completely.
- Dip each cherry into the melted chocolate and place on wax paper to set.
- Allow the candies to rest for 1-2 days for the flavors to meld.
4. Peppermint Bark
Ingredients:
- 12 oz white chocolate, chopped
- 12 oz dark or semisweet chocolate, chopped
- ½ teaspoon peppermint extract
- ½ cup crushed peppermint candies
Instructions:
- Line a baking sheet with parchment paper.
- Melt the dark chocolate in a double boiler or microwave. Stir in peppermint extract and spread onto the prepared sheet. Chill until firm.
- Melt the white chocolate and spread it evenly over the chilled dark chocolate.
- Sprinkle crushed peppermint candies over the top and press lightly to adhere.
- Chill until completely set, then break into pieces.
5. Divinity
Ingredients:
- 2 ½ cups granulated sugar
- ½ cup light corn syrup
- ½ cup water
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1 cup chopped nuts (optional)
Instructions:
- In a saucepan, combine sugar, corn syrup, and water. Cook over medium heat until it reaches 250°F (hard-ball stage) on a candy thermometer.
- Meanwhile, beat the egg whites in a stand mixer until stiff peaks form.
- Slowly pour the hot syrup into the egg whites while beating continuously. Beat until the mixture thickens and holds its shape.
- Stir in vanilla and nuts (if using). Drop spoonfuls onto wax paper to set.
6. Classic Toffee
Ingredients:
- 1 cup unsalted butter
- 1 cup granulated sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips
- ½ cup chopped nuts (optional)
Instructions:
- Line a baking sheet with parchment paper.
- In a heavy saucepan, combine butter, sugar, and salt. Cook over medium heat, stirring constantly, until the mixture turns a deep amber color (about 300°F).
- Remove from heat and stir in vanilla.
- Pour the mixture onto the prepared baking sheet and spread evenly.
- Sprinkle chocolate chips on top, let them melt, and spread into an even layer. Top with nuts, if desired.
- Cool completely before breaking into pieces.
Enjoy!