Category Archives: Candy

Eggnog Fudge

Hello Everyone,

Here is another yummy fudge recipe.. Enjoy!

Eggnog Fudge:

2 cups granulated sugar

3/4 cup eggnog

2 tbsp. light corn syrup

2 tbsp. unsalted butter

1 tsp. vanilla

Butter an 8-inch square pan; set aside. Combine sugar, eggnog, corn syrup and butter in a medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture comes to a boil. Add candy thermometer. (Bulb of thermometer should not rest on bottom of saucepan). Continue to cook until mixture reaches the soft-ball stage (238 degrees). Pour into large heat-proof mixer bowl. Cool to lukewarm (about 110 degrees). Add vanilla and beat with electric mixer until thick. Spread into prepared pan. Score fudge into squares with knife. Refrigerate until firm. Cut into squares. Store in refrigerator.

Until next time…

Amanda πŸ™‚

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Posted by on November 10, 2011 in Candy


Peanut Butter Fudge

Hello Everyone,

Here is another recipe from a Christmas cookbook that I love. I don’t remember where I bought this book, but it’s the one I use all the time for candy and it has a lot of other great recipes to make and give as gifts. When I was involved with the 25 days a Christmas I used a lot of recipes from this book, so the people we gave gifts to would have something different everyday. Plus there are lots of spots on different pages where I have spilled stuff while baking or cooking from it! LOL! Peanut butter fudge is my favorite, I’ll pick it over chocolate any day!! Enjoy!

Peanut Butter Fudge:

2-1/4 cups light brown sugar, packed

1/2 cup whole milk

2 tbsp. unsalted butter

3/4 cup creamy peanut butter

1 tsp. vanilla

1/2 chopped peanuts

Butter a 9×5-inch loaf pan; set aside. Heat sugar, milk and butter in a heavy 2-quart saucepan. Bring to boil, stirring constantly until the sugar is dissolved. Cool 10 minutes. Add peanut butter, vanilla, and peanuts. Stir until well blended. Pour into prepared pan. Refrigerate at least 3 hours. Makes about 27 candies.

Until next time..

Amanda πŸ™‚

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Posted by on November 9, 2011 in Candy


Apricot Candy

Hello everyone,

Here is a really tasty and different recipe for candy. They are really rich so make them in bite-size pieces. Enjoy!

Apricot Candy:

8 oz. dried apricots

1 cup flaked sweetened dried coconut

1/4 cup sweetened condensed milk

Additional coconut for rolling candy into

Chop apricots in food processor. Add coconut; process until combined. Add condensed milk; process until combined. Pour into pie pan. Refrigerate until firm enough to shape into balls, about 30 minutes. Line baking sheet with buttered waxed paper; set aside. Place additional coconut in shallow bowl. Shape mixture into 1-inch balls. Roll in coconut. Place balls on prepared baking sheet. Refrigerate until firm. Store in refrigerator in airtight container.

On Monday everyone I can write about my news that I have been dying to write about!! I am so excited!!

Until next time….

Amanda πŸ™‚

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Posted by on November 8, 2011 in Candy


Microwave Nut Brittle

Hello Everyone,

Have you ever made nut brittle in the microwave? It can be done and I must say it’s a lot easier, faster and a little softer on your teeth! I won’t make traditional nut brittle ever again! I hate standing over the stove watching a thermometer for 30 minutes or more! Also several years ago I entered this in the state fair and won 1st place! Enjoy!

Microwave Nut Brittle:

Cooking spray

1 cup granulated sugar

1/2 light corn syrup

1/8 tsp. salt

1-1/2 cups roasted peanuts, cashews, or mixed nuts

1 tsp. unsalted butter

1 tsp. vanilla

1 tsp. baking soda

Spray a cookie sheet and metal spatula with cooking spray. In a 2-quart microwavable glass measuring cup or bowl, stir sugar, corn syrup, and salt with a wooden spoon until mixed. Microwave on high at 100% power, for 7-8 minutes or until syrup is pale yellow. Candy syrup is very hot! Handle carefully;do not tough hot mixture. Stir in nuts. Microwave on high 1-2 minutes or until nuts are lightly browned. Immediately stir in butter, vanilla, and baking soda until foamy. Quickly pour onto cookie sheet; spread evenly with spatula. Cool, and break into pieces. Store in a lightly covered container.

Well until next time..

Amanda πŸ™‚

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Posted by on November 7, 2011 in Candy