Old-Fashioned Peanut Brittle
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.