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 pecans-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 pecans. 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.