Peanut Butter Fudge

½ cup butter

2 cups brown sugar

½ cup milk

1 cup peanut butter

1 teaspoon vanilla extract

3 cups confectioners' sugar

Melt butter in a medium saucepan over medium heat. Stir in brown sugar and milk. Bring to a hard boil and boil for 2 minutes, stirring frequently.

Remove the pot from heat & stir in peanut butter & vanilla.

Place confectioners' sugar in a large mixing bowl. Pour in peanut butter mixture and beat with an electric mixer until smooth.

Pour peanut butter mixture into a parchment lined 8x8-inch dish.

Chill until firm before slicing, about 1 hour.

Honey Pretzel Peanut Brittle

2 cups granulated sugar

½ cup honey

½ cup water

2 T butter

1 tsp baking soda

2 tsp vanilla extract

2 cups lightly salted, roasted peanuts

2 cups mini pretzels

Flaky salt for topping

Grease a baking sheet (silicone works great!) with butter and set aside. Lightly grease an offset spatula and set aside. 

Combine sugar, honey and water in a large pot fitted with a candy thermometer over medium heat, stirring to dissolve the sugar. Heat the mixture gradually until the temperature reaches 275˚F. Don't rush this process – if it heats too quickly, too much moisture will evaporate and it will burn. Low and slow is best!

Stir in peanuts and pretzels until well coated, then continue heating over medium until the mixture reaches 300˚F.

Remove from heat and immediately add in the butter, baking soda, and vanilla, mixing to combine. Be careful – the mixture will bubble up and change consistency.

Immediately pour the hot mixture onto the prepared cookie sheet and spread to the edges with the greased offset spatula (or a silicone spatula). Sprinkle with flaky salt (optional).

Once it's fully cooled, break the brittle into bite-sized pieces and enjoy!

English Butter Toffee

1 cup granulated sugar

1 cup salted butter

3 T water

1 Tsp Vanilla

1 1/2-2 Hershey's Chocolate Symphony Bars

Pecans, slivered almonds, Walnuts or peanuts Chopped

Butter a baking sheet or cover with parchment and set aside.

Combine sugar, butter, water and vanilla. Bring to a boil and stir consistently until mixture turns a light golden brown. I boiled exactly 10 minutes, on medium stovetop heat. You can use a candy thermometer if you'd like, and make sure it gets to hard crack (300°). You can also do an ice water test to make sure it breaks when you add it to the water.

*TIP* if you have over-boiled the mixture it will start to separate and crystalize.

Remove from heat and carefully pour mixture onto buttered baking sheet. Unwrap Hershey's chocolate Symphony bars (I use 1 and a 1/2 of the large bars) and set them on top of the toffee. Wait a couple of minutes and you will be able to spread the chocolate over the toffee. Sprinkle with chopped slivered almonds, pecans, nuts or walnuts.

Allow to set until chocolate is cooled or you can chill in the fridge. Use a butter knife to chop toffee or lift edges and break apart.

English Butter Toffee

1 stick unsalted butter

1 cup light brown sugar

1 teaspoon fine sea salt

Line a small rimmed baking sheet with parchment paper or a silicone baking mat.

In a heavy-bottomed small saucepan, begin melting the butter over medium heat. Add the sugar and salt to the partially melted butter and whisk vigorously for one minute until combined. Cook, stirring constantly, until the mixture looks like melted peanut butter and a candy thermometer reaches 295 to 305°F, about 10 minutes.

If the mixture separates at all, remove from heat and whisk vigorously until recombined. Return to heat and continue cooking.

Immediately and carefully pour the hot toffee onto the prepared baking pan, allowing it to spread into an even layer. Let cool and harden for about 20 minutes.

Place the sheet of toffee on a cutting board or in a zip top bag. Use a rolling pin to crack it into small pieces. You can also cut into bits with a sharp serrated knife while still warm. Store in an airtight container for up to 1 week.

Can top with melted chocolate & chopped nuts,  if desired.

Pecan Pie Balls

1 cup pecans, finely chopped

1 cup graham cracker crumbs

½ cup powdered sugar

½ cup unsweetened cocoa powder

½ cup butter, softened

¼ cup maple syrup

1 teaspoon vanilla extract

¼ teaspoon salt

1 cup semi-sweet chocolate chips (for coating)

1 teaspoon coconut oil

In a large mixing bowl, combine the finely chopped pecans, graham cracker crumbs, powdered sugar, cocoa powder, and salt. 

In a separate bowl, cream together the softened butter, maple syrup, and vanilla extract. Beat until the mixture is smooth and creamy. Pour into the bowl with the dry ingredients. Using a spatula, fold the wet ingredients into the dry ingredients until everything is well combined. 

Once the mixture is fully combined, cover the bowl with plastic wrap and chill for 30 minutes. 

After the mixture has chilled, scoop out about a T of the mixture and roll it into a ball.

Place on a parchment-lined baking sheet. 

Continue rolling. You should end up with about 20-25 pecan pie balls. Chill another 30 minutes. 

While the balls are chilling, prepare the chocolate coating. In a microwave-safe bowl, add the semi-sweet chocolate chips.

Microwave the chocolate chips in 30-second intervals, stirring in between, until they are completely melted and smooth. Add a teaspoon of coconut oil or vegetable oil to thin it out.

Once the chocolate is melted, using a fork or a toothpick, dip each ball into the melted chocolate, making sure to coat it completely.

Allow any excess chocolate to drip off before placing the coated ball back onto the parchment-lined baking sheet. Add extra chopped pecans on top for garnish while the chocolate is still wet.

Repeat until all the balls are coated in chocolate. 

Chill for about 30 minutes to allow the chocolate to set completely.

THE Best Toffee

1 cup unsalted butter

1 cup granulated sugar

¼ teaspoon salt

1 teaspoon vanilla extract

2 tablespoons water

1 cup semi-sweet or milk chocolate chips

½ cup chopped pecans, walnuts, or almonds

Line a 9×13-inch baking dish with parchment paper or a silicone mat. Have all your ingredients measured and ready to go, as the process moves quickly!

In a heavy-bottomed saucepan, melt the butter, sugar, salt, and water over medium heat, stirring constantly with a wooden spoon or silicone spatula. Continue cooking, stirring often, until the mixture reaches a deep golden brown color and hits 300° (hard crack stage) on a candy thermometer. This will take about 10-15 minutes. Once at the correct temperature, remove from heat and stir in vanilla extract.

Immediately pour the toffee mixture onto your prepared baking sheet and spread it out evenly with a spatula. Let it sit for 1-2 minutes, just until it begins to firm up slightly.

While the toffee is still warm, sprinkle the chocolate chips evenly over the top. Let them sit for about 2 minutes to melt, then spread the melted chocolate evenly with a spatula.

While the chocolate is still soft, sprinkle the chopped nuts over the top. Gently press them in so they stick.

Allow the toffee to cool at room temperature for 2 hours, or chill in the fridge for 30 minutes to speed up the process. Once the toffee has hardened, break it into bite-sized pieces and enjoy!

Saltine Cracker Toffee

This is a great gift idea for Christmas. Line tins with plastic wrap & fill with this yummy candy! We have given this as teacher gifts

before. They always love it!

1 tube saltine crackers
1 c. butter
1 c. brown sugar
2 c. semisweet chocolate chips
3/4 c. chopped nuts-optional

Preheat oven to 400⁰. Line cookie sheet with foil (up the edges too). Line with saltine crackers in a single layer. In a saucepan combine butter & sugar. Bring to a boil & boil for 3 minutes. Immediately pour over saltine crackers & spread the mixture to cover the crackers completely. Bake for 5-6 minutes. Remove from oven & sprinkle chocolate chips over the top & let sit for a few minutes until melted. Spread chocolate over all the crackers & sprinkle with nuts, if desired. Cool completely & break into pieces. Yummy!

Drinda's Famous Caramels

2 cups sugar

1 ¼ cups corn syrup

2 cups heavy whipping cream

½ cup milk

¼ tsp salt

1 tsp vanilla

Mix the cream & milk together in a bowl. Pour about ⅓ of the cream mixture into a heavy-bottom cooking pan along with the sugar, salt & corn syrup. Cook over fairly low heat for about 30 minutes or until it becomes pale beige in color. Turn the heat up to medium & add about half of the remaining cream mixture. (The main thing to remember is to keep it at a low boil after you add the cream mixture. If it stops boiling it could curdle). Add the rest of the cream mixture about 15-20 minutes later and cook to a firm, soft ball stage 230⁰-234⁰ (depending on elevation & how soft you want it). Stir more often towards the end of the cooking time so it doesn't stick to the bottom of the pan & burn. Pour into a buttered 9X13 pan & let cool completely (preferably 24 hrs). You can add chopped nuts to the bottom of the pan before pouring in the caramel. When cool, lift the whole caramel sheet out onto a cutting board. Cut into 1- 1½" squares & wrap in paper wrappers.

To make turtles cook to 228⁰. To dip the caramels in chocolate cook to 230⁰- 232⁰. To cut & wrap the caramels cook to 234⁰.

Sugar free peppermint patties

4 ounces sugar free chocolate chips
1 1/2 teaspoons non-hydrogenated shortening
1/2 cup powdered low carb sweetener or powdered powdered erythritol
1/2 teaspoon stevia glycerite or 1/4 cup additional sweetener
1/2 cup coconut oil
2 teaspoons peppermint flavor or extract
1/2 teaspoon vanilla extract
1 tablespoon heavy cream

Line two baking sheets with wax paper, parchment paper or non-stick silicon mat.

In a chocolate melter or double boiler, melt chocolate chips with shortening. Keep warm after chocolate chips melt completely.

With an electric mixer, blend the sweeteners with the coconut oil. If the coconut oil is very hard, you may need to warm it slightly before mixing it with the sweeteners. Then add the extracts and cream. The peppermint filling should be a creamy paste.

Using a cookie scoop or spoon, drop tablespoon sized mounds evenly onto one of the baking sheets lined with the non-stick sheet. Flatten each mound slightly with a knife or spoon.

Place baking sheet into freezer for about 15 minutes.

Dip each frozen filling into the chocolate and place onto the other lined baking sheet. Be sure to place the bumpy side down with the flat side up because it will result in better looking chocolate coated candies.

Store covered in the refrigerator.

Low Carb Peanut butter fudge

1/2 cup butter
1/2 cup whipping cream
1 cup creamy peanut butter
1 tsp vanilla extract
1 1/2 cup powdered Swerve Sweetener (or other powdered erythritol)
1/4 cup peanut flour

Line a 9x5 inch loaf pan with parchment paper.
In a medium saucepan over medium heat, bring the butter and cream to a boil. Boil 2 minutes.
Remove from heat and add the peanut butter and vanilla extract.Transfer to a large bowl. Beat in the powdered sweetener 1/2 cup at a time.
The mixture will begin to separate and become clumpy, that’s okay.

Use a rubber spatula to “paddle" the mixture together again, pressing it into the bowl and lifting, pressing and lifting. Sift the peanut flour over and continue to paddle until well combined. It should have the consistency of dough and not be liquid at all.

Press the mixture evenly into the prepared loaf pan and refrigerate until set, at least 1 hour.

Remove the parchment paper by the edges and cut the fudge into small squares.
Yield: 36 pieces (18 servings)
Carbs- 3.68 per serving

Maple & Pecan fudge

C

Recipe from: https://ketodietapp.com

• 3 cups pecans or walnuts 
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• 1 tsp sugar-free maple extract
• pinch salt
• ¼ cup powdered Erythritol or Swerve
• ½ cup unsalted butter or coconut oil
• 1 ¼ cup chopped pecans + 16 pecan halves
• 10-20 drops liquid stevia (I like NuNaturals or SweetLeaf)

Mix all together in food processor except additional chopped pecans & pecan halves. Stir in chopped pecans. Spread in 8X8 pan & place pecan halves on top in 4x4 rows. Chill & cut into 16 bars.

Easy Fudge

My mom's recipe

1 (14 oz.) can sweetened condensed milk
1 c. semisweet chocolate chips
1 c. milk chocolate chips
1 t. vanilla
Nuts, if desired

In medium saucepan, slightly warm up sweetened condensed milk. Add chocolate chips until completely melted & smooth. Add vanilla & nuts if desired. Pour into 8" square buttered pan. Let cool. Cut into squares.