Peanut Brittle

Here's a very good easy to make peanut brittle. Just like grandma made : )
Measure everything out ahead of time because once it starts going there's no going back : )


Peanut Brittle

2 cups granulated sugar
1 cup light corn syrup
1/2 cup water
1/4 tsp salt
3 cups raw shelled spanish peanuts, skins on
2 Tbsp unsalted butter
1 tsp vanilla extract
2 tsp baking soda

Heat sugar, syrup, water and salt to a rolling boil in a large, heavy saucepan (3 quarts or larger). Add peanuts. Reduce heat to medium and stir constantly. Cook to hard crack stage. (300- 310 degrees F. I went to 310) Stir in butter and vanilla. Add baking soda and stir rapidly. The baking soda will cause contents to quickly increase in size. Pour onto a very lightly greased or sprayed baking sheet. Spread to approximately 1/4 inch thickness. When cool, break into pieces. Store in an airtight container.

Peanut Butter Bon Bons

Easy to make and always a hit!

Peanut Butter Bon Bons

2 cups peanut butter
1/2 cup butter or margarine
4-1/2 cups sifted powdered sugar
3 cups crisp rice cereal, crushed
1 (12 oz.) pkg. semi sweet chocolate chips

To crush cereal place in a zip lock bag and go over it with a rolling pin.
Mix powdered sugar and rice cereal in a large bowl.
Melt peanut butter and butter in a medium sauce pan over low heat. Pour over cereal mixture. Blend together with hands. Dough will take some kneading so be patient! Form into 1 inch balls. Chill until firm.
Melt chocolate chips in top of a double boiler over hot water. Don't let water boil or chocolate will burn. Dip balls in chocolate coating; swirl tops remove with tongs. Place on waxed paper lined baking sheet.
Chill till firm. Makes about 100 balls.

* Can easily half recipe.

Chocolate Fudge

Really Good Chocolate Fudge

18 ounces of semi-sweet or bittersweet chocolate chips (1 1/2 bags)
3 cups chopped walnuts or pecans
1 cup of regular butter (2 sticks) Do not use margarine!
1 can (13 ounces) evaporated milk
4 cups of mini marshmallows or 20 large marshmallows, cut up
4 cups granulated sugar

2 teas. vanilla extract

Butter and line a 9x13 pan with parchment paper. (Foil works too. No need to butter)

Put your marshmallows, chips, butter and vanilla in a large bowl.

In a heavy pot, add the sugar and milk and bring to a boil over a medium flame.

Bring this to a rolling boil and cook for exactly eight (8) minutes. (240 degrees F.)
Pour the milk and sugar over the marshmallows, chips, butter and vanilla and let it all sit for a minute.
Start stirring with a wooden spoon until the marshmallows have melted and add the nuts and stir until the fudge is smooth.
Pour into a 9x13 pan or a 15x13 sheet pan. (I use a 9x13 disposable aluminium pan.)
Cover your pan with aluminum foil. Let fudge rest and cure overnight or for at least several hours until firm to the touch.

The fudge without the nuts is excellent as well!