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Pumpkin Seed Brittle

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Pumpkin Seed Brittle
With cool fall days come bright orange pumpkins, pumpkin seeds, and Pumpkin Seed Brittle. This brittle is good any time of year but seems especially appropriate in the fall. The cinnamon and extra sea salt sprinkled on top perfectly complements this sweet and crunchy brittle.

Pepitas are pumpkin seeds. When seeds are fresh from a pumpkin, each green seed is encased in a beige colored, slightly tough but edible hull. When the hull is removed, the dark green seed is revealed. Pepitas are sold and with or without hulls, salted and unsalted. Look for hulled pepitas in many grocery stores and natural food stores. I recommend buying pepitas already hulled; you can hull the seeds yourself by cracking and peeling off the hulls, but this is a tedious task.
Recipe type: Candy | Caramel
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: One Large Baking Sheet Pan Prep: Buttered or Non Stick Baking Mat Yield: 1 pound Storage: Airtight Container, Cool Place or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Brittle:
  • 1 cup granulated sugar
  • ½ cup light corn syrup
  • 3 tablespoons water
  • 1 cup unsalted, raw, hulled pepitas
  • 2 tablespoons unsalted butter
  • 1 teaspoon coarse kosher salt or sea salt
  • ⅛ teaspoon ground cinnamon
  • ¾ teaspoon baking soda
Topping:
  • About ¼ teaspoon coarse kosher salt or sea salt
Instructions
Lightly butter one large baking sheet or jelly roll pan. Or, line the pan with a non-stick baking mat or lightly buttered parchment paper. Tip: place the baking sheet in the oven at the lowest setting to warm the pan until ready to use. The cooked brittle will be easier to spread on a warm pan.
Tip: Before beginning to make the candy, have all ingredients, equipment and tools prepared and ready to use
Brittle:
  1. In a large, at least 2 quart-size, heavy-bottomed pan, combine granulated sugar, corn syrup, and water. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 290 degrees F, using a candy or instant read thermometer to gauge the temperature.
  3. When the mixture has reached 290 degrees, immediately add the pepitas, stirring to mix. Continue boiling the mixture, stirring and scraping the pot bottom to avoid scorching, until the mixture reaches a temperature of 300 degrees F, a hard crack stage. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 290 degrees to slow the cooking because at this point it will quickly reach 300 degrees.
  4. Add the butter, salt, and cinnamon; stir carefully and quickly to thoroughly mix. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Add the baking soda and stir quickly to thoroughly mix, about 20 seconds; the mixture will immediately start foaming and turn lighter in color and increasing in volume.
  5. After you have stirred in the baking soda, and while the mixture is still foaming, immediately pour the brittle onto the prepared baking pan. Do not scrape out the pan as separated ingredients will mar the top of the brittle. Using a lightly buttered heavy spatula (a spatula that is not too flexible) quickly spread the brittle over the pan about ¼ inch thick. Tip: You must work quickly because it takes less than a minute for the brittle to start cooling, once cooled it will be difficult to spread.
  6. Topping: Sprinkle the top of the brittle with kosher salt or sea salt.
  7. Tip: You can stretch the brittle a bit while it is still warm and pliable to make a thinner brittle. Wear rubber gloves so you don’t burn your hands, lightly butter your fingertips, gently lift the edges and pull gently from the middle out to the edges. Pull all around the brittle to stretch to an even thickness. It the brittle is too hot to handle wait about 5 seconds and try again.
  8. Let the brittle cool completely, at least one hour and then break into pieces. Store in a tightly covered container at room temperature or refrigerate.
Source: Bon Appétit, November 2013; epicurious.com

 

Holiday Candy

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Holiday Candy
This is a marvelous holiday confection, made with an assortment of nuts, candied cherries and candied pineapple. Like a rich and delicious fruitcake disguised as a sweet candy.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 9" Loaf Baking Pan Pan Prep: Parchment Lined Yield: About 4 Pounds Storage: Airtight Container and Refrigerate

Help: Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 3 cups granulated sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • 1½ cups whipping (heavy) cream
  • 1 teaspoon pure vanilla extract
  • 1 cup (about 6 ounces) pecans, toasted, coarsely chopped in large pieces
  • 1 cup (about 6 ounces) walnuts, toasted, coarsely chopped in large pieces
  • 1 cup (about 6 ounces) unblanched whole almonds, toasted, coarsely chopped in large pieces
  • 1¼ cups (about ½ pound) whole candied cherries
  • ½ cup (about 4 ounces) diced candied pineapple.
Instructions
Prepare one 9x5x2¾ inch loaf pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place.
Candy:
  1. In a large heavy-bottomed pan, combine sugar, corn syrup, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Stir in the whipping cream. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 236 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 230 degrees to slow the cooking because at this point it will quickly reach 236 degrees. In addition, remove the pan from the heat just before the syrup reaches 236 degrees to prevent it from going over 236 degrees. F.
  3. Let the candy sit until the bubbling has stopped. Add the vanilla on top of the hot candy but do not stir in. Let candy sit without stirring until cooled to approximately 140 degrees, 20 to 30 minutes.
  4. When candy is cooled to approximately 140 degrees, remove the candy thermometer and beat the candy with a wooden spoon until the candy thickens slightly, 1 to 2 minutes. Add the pecans, walnuts, almonds, cherries, and pineapple, stir until well mixed.
  5. Scrape the mixture into the prepared pan and pack it down evenly. Cover with plastic wrap and let sit until cool and thoroughly set, 8 hours or overnight.
  6. When candy is completely set, grab the top edges of the parchment paper, lift the candy from loaf pan, remove paper and discard. Using a sharp kitchen knife, cut candy widthwise into ½ inch slices, then cut each slice into fingers about ½ inch wide.

Madeira Cake Truffles

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Madeira Cake Truffles
These elegant Madeira Cake Truffles are garnished with gold leaf and gold disco dust. I used Madeira cake, but you can use any white or yellow cake in this recipe. Each truffle is like a bit of rich decadence, with hints of orange and apricot in each bite.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Saucepan Method: Stovetop Pan: Large Rimmed Baking Sheet Pan Prep: Parchment Lined Yield: About 38 Pieces Storage: Airtight Container and Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Madeira Cake Recipe

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Truffle:
  • 8 ounces (about 3 cups) Madeira cake crumbs, or any white or yellow cake, with the outside crust edges removed
  • 2 tablespoons finely chopped candied orange peel
  • 3 tablespoons apricot jam
  • 3 tablespoons whipping (heavy) cream
  • 4 ounces white chocolate, melted and cooled
White Chocolate Coating:
  • 6 ounces white chocolate
  • 1 tablespoon shortening (optional, not used if tempering chocolate)
Garnish (optional):
  • Gold Leaf
  • Gold Disco Dust
Instructions
Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
Truffle:
  1. In a large mixing bowl, combine cake crumbs and candied orange peel.
  2. Heat the apricot jam in a small saucepan over low heat or in the microwave for 10 to 20 seconds. Add warmed apricot jam, whipping cream and melted white chocolate to cake mixture. Mix with a rubber spatula, wooden spoon, or your hands to thoroughly combine ingredients.
  3. Shape mixture into small balls, using about 2 teaspoons of mixture for each ball. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
  4. The balls will be moist and sticky until they sit and dry out a bit. Cover the cake balls and refrigerate until well chilled, 1 to 2 hours or overnight to firm up and loose some of their stickiness.
White Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. In top of a double boiler over hot water, melt chocolate. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a stainless steel, ceramic, or glass bowl on top of the hot water, the upper pan should not touch the water.
  2. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping and Garnish:
  1. Place one truffle at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the truffle out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated truffles on the prepared baking pan, pushing the truffle off the fork with another fork. Let truffles sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated truffles about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
Garnish (optional):
  1. Place small bits of gold leaf on the top of each truffle, and then sprinkle with gold disco dust. The gold leaf is very delicate and needs to be applied carefully, in a room with no drafts. Place the truffles on a work surface close-by to the gold leaf. Touch the tip of a small artist paintbrush to a corner of the gold leaf and lift a small piece of piece of gold leaf onto each truffle. Use a second paintbrush if necessary to push the gold leaf off the first paintbrush. Don’t worry if the gold leaf tears, just place it randomly on top of the truffles, and smooth it down with the paintbrush. Static will cause the gold leaf to adhere to the paintbrush bristles. Try not to breathe on the gold leaf before it is on the truffles, it will blow away into the air.
  2. Store in an airtight container in the refrigerator up to 1 week. Makes about 38 truffles.
Adapted From: Crazy for Chocolate, Bay Books, Australia, 2008

Peanut Brittle

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Peanut Brittle
Sweet, buttery, crunchy Peanut Brittle is one of the most delicious candies to make. Fill a candy tin with old-fashioned Peanut Brittle for the perfect gift during holidays or any time of year.

This Peanut Brittle recipe is fantastic, with a rich buttery taste and loads of peanuts. But beware; this Peanut Brittle is an irresistible sweet snack. This brittle snaps when you break it, is easy to chew, and does not stick to your teeth when thoroughly cooled. Adding a small amount of dark corn syrup, butter, and vanilla lends an ultra rich caramelized sugar flavor to this extra-delicious candy.

Many peanut brittle recipes use raw peanuts where the peanuts are added at the start of the cooking. I like to use roasted peanuts for peanut brittle; along with being easier to find in most grocery stores, roasted peanuts are added at a later cooking stage and there is less chance of scorching the peanuts. Baking soda is added at the very end of the cooking which creates zillions of tiny air bubbles to give the candy its light and foamy, porous and snappy texture.

It’s important to have all your ingredients for this recipe measured out and all equipment ready to use. When the brittle reaches the necessary temperatures you need to be able to immediately add the next ingredients, you don’t have time to measure ingredients or look for tools in-between steps.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: Two Large Baking Sheets Pan Prep: Buttered or Non Stick Baking Mat Yield: 3 pounds Storage: Airtight Container, Cool Place or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Peanut Brittle:
  • 3 cups granulated sugar
  • 1 cup light corn syrup
  • ½ cup dark corn syrup
  • ¾ cup water
  • 4 cups (1¼ pounds) roasted, skinless, unsalted peanuts
  • 2 tablespoons unsalted butter, cut into small pieces
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon salt
  • 2 teaspoons baking soda
Instructions
Lightly butter two large baking sheets or jelly roll pans. Or, line the pans with a non-stick baking mat or lightly buttered parchment paper. Tip: place the baking sheets in the oven at the lowest setting to warm the pans until ready to use. The cooked brittle will be easier to spread in warm pans.
Tip: Before beginning to make the candy, have all ingredients, equipment and tools prepared and ready to use
Peanut Brittle:
  1. In a large, at least 4 quart-size, heavy-bottomed pan, combine granulated sugar, light corn syrup, dark corn syrup, and water. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  3. When the mixture has reached 240 degrees, immediately add the peanuts, stirring to mix. Continue boiling the mixture, stirring frequently and scraping the pot bottom to avoid scorching, until the mixture reaches a temperature of 300 degrees F, a hard crack stage. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 295 degrees to slow the cooking because at this point it will quickly reach 300 degrees.
  4. Add the butter, vanilla, and salt; stir carefully and quickly to thoroughly mix. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Add the baking soda and stir quickly to thoroughly mix, about 20 seconds; the mixture will immediately start foaming and turn lighter in color and increasing in volume.
  5. After you have stirred in the baking soda, and while the mixture is still foaming, immediately pour half of the brittle onto each of the prepared baking pans. Do not scrape out the pan as separated ingredients will mar the top of the brittle. Using a lightly buttered heavy spatula (a spatula that is not too flexible) quickly spread the brittle over the pan about ¼ inch thick. Tip: You must work quickly because it takes less than a minute for the brittle to start cooling, once cooled it will be difficult to spread. Tip: You can stretch the brittle a bit while it is still warm and pliable to make a thinner brittle. Wear rubber gloves so you don’t burn your hands, lightly butter your fingertips, gently lift the edges and pull gently from the middle out to the edges. Pull all around the brittle to stretch to an even thickness. It the brittle is too hot to handle wait about 5 seconds and try again.
  6. Let the brittle cool completely, at least one hour and then break into pieces. Store in a tightly covered container at room temperature or refrigerate. Makes about 3 pounds.

Espresso Cups

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Espresso Cups
Rich with dark chocolate and espresso flavor, these bite-sized espresso ganache confections are like a sip from your favorite coffee house.
Recipe type: Dessert | Chocolate Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Saucepan Method: Stovetop Pan: Mini Muffin Pans Pan Prep: Paper Liners Yield: 24 to 30 Pieces Storage: Airtight Container, Refrigerate

Help: Chocolate Types
Ingredients
Espresso Ganache:
  • 12 ounces semisweet chocolate, chopped into small or ¼ inch pieces
  • 4 ounces unsweetened baking chocolate, chopped into small or ¼ inch pieces
  • ¾ cup whipping (heavy) cream
  • 3 tablespoons instant espresso coffee (espresso powder)
  • ¼ cup granulated sugar
  • ¼ cup (1/2 stick) unsalted butter
  • About 30 dark chocolate covered espresso beans
Instructions
Prepare two mini muffin pans; line with mini paper or foil candy liners.
Espresso Ganache:
  1. Place the chopped semisweet chocolate and chopped unsweetened chocolate in a large mixing bowl. Set aside.
  2. In a small heavy saucepan, combine the whipping cream, espresso coffee, sugar, and butter. Place the pan over medium low heat, stirring to dissolve the espresso and sugar. Increase the heat to medium and bring the mixture to a boil. Remove from the heat.
  3. Pour the boiling mixture over the chocolate, stirring just enough so the chocolate is completely covered by the cream, then let it sit, without stirring, for 1 to 2 minutes. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides, stirring until the chocolate is completely melted and the mixture is thick and smooth. Stir gently so not too much air is stirred into the mixture.
  4. Spoon 2 level tablespoons of espresso ganache into each candy liner. Tip: If the cups seem too full use a little less than 2 tablespoons of ganache.
  5. Use a toothpick to swirl the top of the ganache to evenly spread the ganache in each cup.
  6. Place a chocolate-covered espresso bean in the center of each cup.
  7. Let the cups sit until the ganache is firm, or refrigerate about 1 hour until firm. Store tightly covered in the refrigerator up to two weeks.
Source: Desaulniers, Marcel, Death by Chocolate Cookies, Random House of Canada, 1997

English Toffee

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English Toffee
Three layers crunchy and buttery goodness, starting with a layer of rich and decadent toffee. After the toffee is cooked and poured in the pan, sprinkle on a thin layer of chocolate; the heat from the hot toffee quickly melts the chocolate, then finish it off with a sprinkling of toasted and chopped almonds. English Toffee is an old-fashioned confection that is always a delicious treat and makes perfect gifts.
Recipe type: Dessert | Candy | Caramel | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Heavy Bottom Pan, Candy Thermometer Method: Stovetop Pan: 9x13 inch Rectangle Pan Prep: Parchment Lined Yield: About 1½ Pounds Storage: Airtight Container, Room Temperature or Refrigerate

Help: Chocolate Types, Sugar and Caramel Stages, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Toffee:
  • 1½ cups granulated sugar
  • 1½ cups (3 sticks) unsalted butter
  • 3 tablespoon light corn syrup
  • ½ teaspoon salt
  • 1 teaspoon pure vanilla extract
Topping:
  • 8 to 16 ounces semisweet chocolate, chopped into ¼ inch pieces
  • ½ cup whole unblanched almonds, toasted, coarsely or finely chopped
Tip: Use 8 ounces for a thin layer of chocolate, or up to 16 ounces for a thicker layer of chocolate.
Instructions
Lightly butter one 13x9x2 inch oblong pan or line the pan with lightly buttered parchment paper. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Place the pan on a wire rack to protect your countertop from the hot toffee.
Toffee:
  1. In a medium heavy-bottomed pan, combine sugar, butter, corn syrup, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 300 degrees F, a hard crack stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 290 degrees to slow the cooking because at this point it will quickly reach 300 degrees. In addition, remove the pan from the heat just before the syrup reaches 300 degrees to prevent it from going over 300 degrees. F.
  3. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and stir just until mixed.
  4. Carefully pour the mixture into the prepared pan and spread it evenly with a rubber spatula or wooden spoon. Do not scrape out the pot as separated ingredients will mar the top of the toffee. Be careful, the toffee is extremely hot and will burn your skin if you touch it.
Topping:
  1. Let the toffee sit about 5 minutes to start firming. Sprinkle the chopped chocolate evenly over the top of the toffee and let sit to let the chocolate melt. Use a small offset spatula to gently spread the melted chocolate evenly over the top of the toffee. Sprinkle the chopped almonds over the top and gently press into the chocolate. Tip: Use 8 ounces for a thin layer of chocolate, or up to 16 ounces for a thicker layer of chocolate.
  2. Let the toffee sit undisturbed until cool and thoroughly set, 6 to 8 hours or overnight.
  3. Break or chop hardened toffee into uneven pieces.

Cranberry Pecan Clusters

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Cranberry Pecan Clusters
Melted white chocolate holds the cranberries and pecans together in small bite-sized clusters. Very easy to make, and they will look pretty on your holiday sweets table.
Recipe type: Dessert | Candy | Cranberry | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Stovetop Pan: Large Baking Sheet Pan Prep: Wax Paper or Parchment Paper Lined Yield: 2 Dozen Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Toasting Nuts and Seeds
Ingredients
Candy:
  • 8 ounces white chocolate, chopped into small pieces
  • 1 cup dried cranberries
  • 1 cup toasted pecans, coarsely chopped
Instructions
Line a large baking sheet with wax paper or parchment paper.
Candy:
  1. In top of a double boiler over hot water, melt white chocolate; stir until melted and smooth. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. Add cranberries and toasted pecans to melted chocolate, stirring with a wooden spoon or rubber spatula until fruit and nuts are completely coated with white chocolate.
  3. Drop mixture by teaspoonfuls onto waxed paper. Let set until chocolate is cool and hardened.

Cinnamon Orange Glazed Pecans

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Cinnamon Orange Glazed Pecans
Sweet and just slightly salty, these pecans can be addictive with their cinnamon and orange flavored coating.
Recipe type: Dessert | Candied Nuts
Prep time: 
Cook time: 
Total time: 
Recipe Notes
Pan: Large Rimmed Baking Sheet Pan Prep: Foil Lined Oven Temp: 300° Yield: 2 Cups Storage: Airtight Container, Room Temperature
Ingredients
Candy:
  • ½ cup loosely packed light brown sugar
  • ½ cup granulated sugar
  • 1 tablespoon grated orange zest (about ½ orange)
  • 1½ teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1 large egg white
  • 1 tablespoon water
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure orange extract
  • 2 cups pecans halves
Instructions
Preheat oven to 300 degrees F. Line a large rimmed baking sheet with foil.
Candy:
  1. In a small mixing bowl, combine brown sugar, granulated sugar, orange zest, salt, and cinnamon. Set aside.
  2. In a large mixing bowl, beat egg white with an electric mixer until soft peaks form. Add water, vanilla extract, and orange extract. Continue beating until stiff peaks form.
  3. Add the pecan halves to the egg whites; stir by hand with a wooden spoon or rubber spatula until the pecans are coated with egg white. Sprinkle the sugar mixture over the pecans, stirring until all the pecans are coated.
  4. Spread pecans in an even layer on the baking sheet, separating the pecans as much as possible.
  5. Bake: Bake for 30 minutes. While baking, the mixture appears to puff up and bake together in a mass. Remove from oven and let cool for about 20 minutes. When cool, peel the pecans away from the foil and break the pecan pieces apart.
Adapted From: Taste of the South Magazine, Christmas Cooking Southern Style, 2007

Candied Pecans

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Candied Pecans
A light caramelized sugar is poured over the pecans to create a sweet and crunchy treat. This recipe has been made with pecan pieces to use as a topping on cakes, but you can also leave the pecan halves whole and put in a candy dish to serve as a snack.
Recipe type: Dessert | Candied Nuts
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Saucepan, Candy Thermometer Method: Stovetop Pan: Large Rimmed Baking Sheet Pan Prep: Lined with Non-Stick Baking mat Yield: 2 Cups Storage: Airtight Container, Room Temperature

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 1 cup pecan halves
  • ½ cup granulated sugar
  • ¼ cup water
Instructions
Line a rimmed baking sheet or jelly roll pan with a nonstick baking mat. Set aside.
Candy:
  1. By hand, bread the pecans into ¼ inch pieces. Set aside.
  2. In a medium-size heavy-bottomed pan, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 325 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Let caramel set about 30 seconds to allow the bubbling to subside. Tip: Lower the heat when the temperature reaches 315 degrees to slow the cooking because at this point it will quickly reach 325 degrees. In addition, remove the pan from the heat just before the syrup reaches 325 degrees to prevent it from going over 325 degrees. F.
  4. Immediately pour the hot mixture over the pecans and quickly stir with a wooden spoon to coat all pecan pieces. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Immediately pour mixture onto the baking sheet, spreading the mixture with the spoon as best as you can. The mixture hardens quickly so you need to work fast.
  5. As soon as the pecans are cool enough to handle break apart with your hands. Set aside to cool completely.

Sugarplums

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Sugarplums
"The children were nestled all snug in their beds, While visions of sugarplums danced in their heads."

Just as this delightful Christmas poem written by Clement Clarke Moore most likely evokes different visions of sugarplums for each person, I offer you three versions of Sugarplums to satisfy everyone’s sweet tooth, Fruit and Nut, Chocolate, and Marzipan coated.

The Fruit and Nut Sugarplums are reminiscent of a rich fruitcake filled with fruits, nuts, honey, spices and a splash of brandy. The Chocolate Sugarplums combine dates, almonds and chocolate and honey, just a hint of cinnamon, and are absolutely scrumptious. Or better yet, cover them with sweet marzipan to make sparkly little plum “fruits” for an extra special magical holiday treat. (Remove the clove pieces before eating the marzipan Sugarplums.)

Sugarplums are the timeless Christmas confection that everyone loves. Rolled in balls and coated with sparkling sugar, Sugarplums make wonderful delicacies to serve or give as gifts.
Recipe type: Dessert | Nut Candy | Fruit Candy | Marzipan
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Nonstick Saucepan, Candy Thermometer Method: Stove top Pan: One Large Rimmed Baking Sheet Pan Prep: Parchment Lined Yield: Two to Three Dozen 1-Inch Balls Storage: Airtight Container, Room Temperature

Help: Chocolate Types, Toasting Nuts and Seeds, Marzipan
Ingredients
Fruit and Nut Sugarplums:
  • 1 cup (about 5 ounces) unblanched almonds, toasted
  • 1 cup (about 8 ounces) dried apricots
  • 1 cup (about 6 ounces) pitted dates
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • 2 tablespoons freshly grated orange zest (about 1 orange)
  • 2 tablespoons Grand Marnier or brandy or freshly squeezed orange juice
  • 5 tablespoons honey (preferably clover honey)
  • Large-crystal sparkling sugar or coarse sugar
Chocolate Sugarplums:
  • 1 cup (about 5 ounces) unblanched almonds, toasted
  • 1 cup (about 6 ounces) pitted dates
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • ½ cup honey (preferably clover honey)
  • Large-crystal sparkling sugar or coarse sugar
Marzipan Coating:
Plum Decoration:
  • Violet food coloring
  • Any clear alcohol such as vodka or gin or kirschwasser
  • Large-crystal sparkling sugar or coarse sugar
Leaf Decoration:
  • Leaf green food coloring
  • Electric green food coloring
  • Gold Luster dust
  • Whole cloves
Equipment:
  • Small rolling pin
  • Small artist paintbrush
  • Leaf shaped cutter
  • Toothpick
Sugar-Plums
Instructions
Fruit and Nut Sugarplums:
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. Place the toasted almonds, apricots, dates, cinnamon, allspice, nutmeg, cardamom, cloves, and orange zest in the bowl of a food processor fitted with a steel blade and pulse into a finely ground mixture. Tip: The mixture should be finely ground but still crumbly; do not pulse into a puree or paste consistency.
  3. Remove the fruit and nut mixture from the processor and place in a large mixing bowl. Add the Grand Marnier or brandy and honey and stir with a rubber spatula or wooden spoon until thoroughly mixed.
  4. Shape mixture into small balls, about 1” in diameter, using about 1 tablespoon of mixture for each ball. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
  5. The balls will be moist and sticky until they sit and dry out a bit. Let sit at room temperature, or cover balls and refrigerate until well chilled, 1 to 2 hours to firm up and loose some of their stickiness. Roll in large-crystal sparkling sugar or coarse sugar. Or, cover with marzipan coating.
  6. Store in an airtight container and refrigerate up to one month. Makes about three dozen 1-inch balls.
Chocolate Sugarplums:
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. Place the toasted almonds, dates, cocoa, and cinnamon in the bowl of a food processor fitted with a steel blade and pulse into a finely ground mixture. Tip: The mixture should be finely ground but still crumbly; do not pulse into a puree or paste consistency.
  3. Remove the fruit and nut mixture from the processor and place in a large mixing bowl. Add the honey and stir with a rubber spatula or wooden spoon until thoroughly mixed.
  4. Shape mixture into small balls, about 1” in diameter, using about 1 tablespoon of mixture for each ball. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
  5. The balls will be moist and sticky until they sit and dry out a bit. Let sit at room temperature, or cover balls and refrigerate until well chilled, 1 to 2 hours to firm up and loose some of their stickiness. Roll in large-crystal sparkling sugar or coarse sugar. Or, cover with marzipan coating.
  6. Store in an airtight container and refrigerate up to one month. Makes about two dozen 1-inch balls.
Marzipan Coating:
  1. Prepare marzipan.
  2. Determine how many Sugarplums you want to wrap with the marzipan coating. You will need about 1 ounce of marzipan for each sugarplum. Tip: To cover 12 Sugarplums, I used 12 ounces of marzipan. Use 2 to 4 ounces of marzipan for the leaves, depending on how many leaves you desire. Use 2 wrapping sugarplums in marzipanounces marzipan for about 12 leaves. Use 3 to 4 ounces marzipan if you want extra leaves.
  3. Tint the larger portion of marzipan to wrap the Sugarplums with violet food coloring. Tint the smaller portion of marzipan for the leaves with leaf green plus electric green food coloring. Knead the marzipan until you get a consistent color with no streaks. Keep un-used marzipan covered to prevent drying out.
  4. Dust a work surface with powdered sugar. Divide the violet colored marzipan into 1 ounce pieces. For each Sugarplum use a small rolling pin to roll the marzipan into a 4 inch circle, about ⅛ inch thickness. Fold the marzipan around the Sugarplum to completely enclose it. Pinch the marzipan edges together and mold into a plum shape, with the top slightly pointed and the bottom slightly rounded. Flatten the bottom slightly if you wish the plums to stand up-right, otherwise let them lay on their sides. Make a crease vertically down the center of each Sugarplum with the back of a knife.
  5. Lightly brush the marzipan plum with clear alcohol and roll in decorative or coarse sugar. Set aside. Tip: I first sprinkled a light coating of coarse organic sugar on the Sugarplum, and then rolled in decorative sparkling sugar crystals to get maximum sparkle.marzipan-leaves
  6. Roll the green marzipan about ⅛ thick. Using a leaf cutter or cut freehand, cut out 1 or 2 leaves for each Sugarplum. Use the back of the knife to press lines into each leaf to resemble the leaf veins. Using a dry artist paintbrush, lightly brush each leaf with gold luster dust. Use the tip of a toothpick to make a small hole in the top of each leaf. Push the tip of a whole clove through the hole you just made and then push the tip of the clove into the top of a Sugarplum to adhere the leaf, using 1 or 2 leaves for each Sugarplum.

Sugared Cranberries

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Sugared Cranberries
Tis the season for sparkle, glitter and fresh cranberries. And like little jewels, these cranberries sparkle! Use sugared cranberries to add bursts of flavor to your holiday recipes and provide a beautiful garnish with vibrant color on your food and dessert plates. Soaking the berries in simple syrup overnight tames down the extreme tartness that raw berries have, but there is still enough tartness left to contrast with the sugary coating to give surprising bursts of flavor when you pop them in your mouth.

Package sugared cranberries in attractive tins to give as gifts, or serve them in a bowl on your holiday table along with the nuts and pretzels.

Use fresh cranberries when they are available in the fall. Frozen cranberries can also be used for sugaring, just let them thaw before using
Recipe type: Dessert | Candied Fruit
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Saucepan Method: Stovetop Pan: One Large Rimmed Baking Sheet Pan Prep: Sugar Coated Yield: 2 Cups Storage: Airtight Container, Cool Place
Ingredients
Berries:
  • 2 cups fresh cranberries
Simple Syrup:
  • 2 cups granulated sugar
  • 2 cups water
Sugar Coating:
  • ¾ cup superfine sugar
Tip: Superfine sugar is just granulated, white sugar that has been ground down to be a finer texture. It can be made easily by putting granulated sugar into a food processor, blender, or small grinder and processing into fine granules.
Instructions
Berries:
  1. Pick over the cranberries to remove stems and discard any that are brown or soft. Place cranberries in a medium size bowl.
Simple Syrup:
  1. In a small saucepan over medium heat, combine the granulated sugar and water and heat just to a simmer. Remove from heat and set aside to cool for about 2 minutes and then pour over the cranberries. Tip: It’s important that the water is not boiling or overly hot as this will cause the berries to burst. Don’t worry if any of the berries do crack or burst, they will still be OK to use.
  2. Cover the bowl with plastic wrap and refrigerate for 8 hours or overnight.
  3. Drain the cranberries in a colander over a bowl to reserve the cranberry flavored syrup. Shake the colander to remove excess liquid from the cranberries. Tip: the cranberry syrup can be discarded, or use in beverages such as mixed drinks or holiday beverages.
Sugar Coating:
  1. Sprinkle about ½ of the superfine sugar on a large baking sheet with ½ inch sides.
  2. Using a slotted spoon, transfer the cranberries to the baking sheet, spreading the cranberries in a single layer. Shake the pan to roll the cranberries in the sugar. Sprinkle the remaining superfine sugar over the cranberries, and shake the pan to roll the cranberries until they are thoroughly coated with sugar. Try not to touch the cranberries with your fingers as this may rub off the sugar. Separate any cranberries that are stuck together.
  3. Let the cranberries sit and dry on the baking sheet for several hours, shaking the pan occasionally to roll the cranberries so they dry evenly on all sides.
  4. Store in an airtight container in a cool place for up to a week. If storing in the refrigerator, do not cover tightly with plastic wrap as condensation may form under the plastic and soften the sugar coating.

Penuche

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Penuche
Heavenly brown sugar fudge made with light and dark brown sugars and lots of toasted pecans. Penuche is reminiscent of pecan pralines but in a creamy fudge-like form.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 8" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place

Help: Sugar and Caramel Stages, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Penuche:
  • 1½ cups granulated sugar
  • ½ cup firmly packed dark brown sugar
  • ½ cup firmly packed light brown sugar
  • ⅓ cup whole milk
  • ⅓ cup whipping (heavy) cream
  • 2 tablespoons unsalted butter, room temperature, cut into small pieces
  • 1 teaspoon pure vanilla extract
  • 1 cup pecans, toasted, coarsely chopped, divided
Instructions
Prepare one 8 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Penuche:
  1. In a large heavy-bottomed pan, combine granulated sugar, dark brown sugar, light brown sugar, whole milk, and whipping cream. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  3. Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but don’t worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.
  4. When candy is cooled to approximately 140 to 150 degrees beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add ¾ cup chopped pecans and stir just until mixed.
  5. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands. Sprinkle the remaining ¼ cup chopped pecans over the top and gently press into the candy. Let set about 1 to 4 hours to completely cool and become firm. Cut into approximately 1-inch squares.

Chocolate Almond Truffles

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Chocolate Almond Truffles
Chocolate decadence! These exquisite truffles are very easy to make, and are a beautiful gift for your sweetheart or someone special. A dark chocolate almond ganache center is surrounded by semisweet chocolate and drizzled with white chocolate.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small and Medium Heavy Bottomed Pans Method: Stovetop Pan: Large Rimmed Baking Sheet Pan Prep: Parchment Lined Yield: 60 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Blanching Almonds, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Center:
  • 10 ounces milk chocolate, chopped in small (about ¼ inch) pieces
  • ½ cup unsweetened cocoa powder
  • ¾ cup whipping (heavy) cream
  • ½ cup blanched almonds, toasted, and finely ground
Coating:
  • 10 ounces semisweet chocolate, chopped in small pieces
  • 5 ounces white chocolate, chopped in small pieces
Instructions
Center:
  1. In a medium mixing bowl, combine milk chocolate and cocoa powder; set aside.
  2. In a small heavy-bottomed pan over medium heat, heat the whipping cream to simmering. Pour the hot cream over the chocolate mixture; stir with a rubber spatula or wooden spoon until chocolate is melted. Stir in the almonds.
  3. Place chocolate mixture in a covered container and freeze for two hours.
  4. With slightly wet hands, Shape chilled chocolate into small balls, about 1” in diameter; set aside. Tip: A small ice cream scoop is ideal for making uniform-sized candies.
Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line a large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt semisweet chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted and smooth; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
  4. Place one truffle at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the truffle out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated truffle on the prepared baking pan, pushing the truffle off the fork with another fork. Let truffles sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated truffles about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  5. In top of a double boiler over hot water, melt white chocolate.
  6. Spoon the melted white chocolate into a small plastic bag. Snip off a tiny corner of the bag, drizzle over truffles.
  7. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Peanut Butter Truffles

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Peanut Butter Truffles
Peanut Butter Truffles are an easy treat to make and make a sweet treat for gift giving. The Salted Peanut Praline used for the truffle centers and as a garnish on top, can be made ahead of time and stored in an airtight container. In fact the praline by itself is so delicious you may want to make extra just to eat separately.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottom Pan, Double Boiler Method: Stovetop Pan: Large Baking Sheet Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Salted Peanut Praline:
  • 1 cup granulated sugar
  • ¼ cup water
  • 1 tablespoon light corn syrup
  • 1 cup roasted salted peanuts
Peanut Butter Truffles:
  • 2 ounces cream cheese, room temperature
  • 2 tablespoons unsalted butter, room temperature
  • ½ cup creamy peanut butter
  • ¾ cup confectioners’ (powdered) sugar
  • 3 ounces white chocolate, melted and cooled
  • 1 cup finely ground Salted Peanut Praline
Chocolate Coating:
  • 12 ounces milk chocolate
  • 2 tablespoons shortening (optional, not used if tempering chocolate)
Garnish:
  • About ½ cup finely ground Salted Peanut Praline
Instructions
Line a large baking sheet or jelly roll pan with a non-stick baking mat or parchment paper. Place the pan on a wire rack to protect your countertop from the hot praline. Set aside.
Salted Peanut Praline:
  1. In a medium-size heavy-bottomed pan, combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals from the pan sides.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 330 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 320 degrees to slow the cooking because at this point it will quickly reach 330 degrees. In addition, remove the pan from the heat just before the syrup reaches 330 degrees to prevent it from going over 330 degrees. F.
  4. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the peanuts and stir quickly to thoroughly mix. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Immediately pour the praline onto the prepared baking pan. Using a heavy spatula (a spatula that is not too flexible) quickly spread the praline over the pan about ¼ inch thick. Tip: You must work quickly because it takes less than a minute for the praline to start cooling, once cooled it will be difficult to spread.
  6. When the praline is completely cooled, break into small 2 or 3 inch pieces. Finely grind about three-fourths of the praline pieces in a food processor or small food grinder to make about 1½ cups of ground praline. You will use 1 cup of the ground praline in the truffles and about ½ cup of the ground praline for the garnish. The remainder of the praline pieces can be eaten and enjoyed as is.
Peanut Butter Truffles:
  1. In a medium-size mixing bowl, combine cream cheese, butter, and peanut butter; use an electric hand mixer or wooden spoon and beat together until mixture is smooth. Add powdered sugar, melted and cooled white chocolate, and 1 cup of the finely ground Salted Peanut Praline; mix until thoroughly combined. Cover truffle mixture and refrigerate until well chilled, 1 to 2 hours.
  2. Shape chilled truffle mixture into small balls, using about 2 teaspoons of mixture for each ball. Tip: A small ice cream scoop is ideal for making uniform-sized candies. Keep refrigerated until ready to dip in the chocolate coating.
Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line a large baking pan with waxed paper or parchment paper.
  2. In top of a double boiler over hot water, melt milk chocolate. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping and Garnish:
  1. Place one truffle at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated truffles on the prepared baking pan, pushing the truffle off the fork with another fork. Garnish by sprinkling a small amount of finely ground Salted Peanut Praline on top of each truffle. Let truffles sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated truffles about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Martha Washingtons

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Martha Washingtons
This is an old-fashioned candy that is so easy to make, perfect for holiday gift giving or any time of year you need a sweet candy treat. These chocolate covered candies have a rich and creamy center made with butter, sweetened condensed milk and confectioners’ sugar mixed with plenty of pecans and coconut.
Recipe type: Dessert | Candy | Coconut | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Saucepan Method: Stovetop Pan: Two Large Rimmed Baking Sheet Pan Prep: Parchment Lined Yield: Five Dozen 1-Inch Balls Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Filling:
  • 1 cup (2 sticks) unsalted butter, melted and cooled
  • 1 can (14 ounce) sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners’ (powdered) sugar
  • 2 cups pecans, coarsely chopped (about ¼ inch pieces)
  • 14 ounces (about 3⅓ cups) shredded or flaked sweetened coconut
Chocolate Coating:
  • 4 ounces semisweet or, bittersweet chocolate
  • 2 tablespoons shortening (optional, not used if tempering chocolate)
Instructions
Line 2 large baking sheets or jelly roll pans with parchment paper or wax paper.
Filling:
  1. In a large mixing bowl, combine melted butter, sweetened condensed milk, vanilla, confectioners’ sugar, pecans, and coconut; stir with a rubber spatula or wooden spoon until well mixed. Cover filling and refrigerate until well chilled, 4 to 6 hours or overnight.
  2. Shape filling into small balls, about 1” in diameter, using about 1 tablespoon of mixture for each ball. Place balls on prepared pan. Tip: A small ice cream scoop is ideal for making uniform-sized candies. Cover balls and refrigerate until well chilled, 1 to 2 hours or overnight.
Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking sheet or jelly roll pan with parchment paper or wax paper.
  2. In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a small heavy-bottom pan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  3. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping:
  1. Place one ball at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Use the fork to lift the ball out of the chocolate and tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated ball on the prepared baking pan, pushing the ball off the fork with another fork. Let balls sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated balls about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Salted Chocolate Almond Bark

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Salted Chocolate Almond Bark
Chocolate Bark is an easy candy to make; it is basically just melted chocolate spread in a pan. But let’s crank up the flavor with some caramelized almonds and a sprinkling of sea salt for an extra special treat and once again proving that sweet and salty were made to go together.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: Large Rimmed Jelly Roll Pan Pan Prep: Parchment Lined Yield: 1¾ Pounds Storage: Airtight Container, Room Temperature or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Blanching Almonds, Toasting Nuts and Seeds, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramelized Almonds:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 1 tablespoon light corn syrup
  • 1 tablespoon unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1½ cups whole blanched almonds, toasted, coarsely chopped in about ¼ inch pieces
Bark:
  • 16 ounces semisweet or, bittersweet chocolate
Garnish:
  • About ½ teaspoon sea salt or, fleur de sel
Instructions
Line a large baking sheet with a non-stick baking mat or parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Set aside.
Caramelized Almonds:
  1. In a medium heavy-bottomed pan, combine sugar, water, and corn syrup. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 320 degrees F, a light caramel stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches 300 degrees to slow the cooking because at this point it will quickly reach 320 degrees. In addition, remove the pan from the heat just before the syrup reaches 320 degrees to prevent it from going over 320 degrees.
  3. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the butter and vanilla and stir just until mixed. Add the almonds; stir to coat the almonds. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Pour the mixture onto the prepared pan, quickly spread thinly with a wooden spoon or metal spatula to separate the almonds. Let sit until cool. Break apart any large clumps of almonds. Remove and reserve about ¼ cup of the almonds to sprinkle over the top of bark. Set both the larger portion and the ¼ cup aside.
Bark:
Prepare one 10½x15½x1 inch jelly roll pan. Line the pan with a non-stick baking mat or parchment paper. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. In top of a double boiler over hot water, melt the chocolate. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. As soon as the chocolate is melted, add the larger portion of the caramelized almonds and stir with a rubber spatula to coat the almonds. Pour the mixture into the prepared pan, and spread evenly over the bottom of the pan. Tip: use a large offset spatula to help spread the chocolate and smooth out the top.
Garnish:
  1. Sprinkle the reserved ¼ cup of caramelized almonds evenly over the top and use the offset spatula to gently press the nuts into the chocolate. Let set about 5 minutes to slightly set the chocolate, and then sprinkle sea salt over the top.
  2. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes, or leave on the countertop and let set until firm. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  3. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp knife or bench scraper to cut into rectangular pieces about 2 by 4 inches.
  4. Store in an airtight container so the bark won’t dry out. Candies made with tempered chocolate can generally be stored in a cool place or at room temperature. Candies made with melted (untempered chocolate) should generally be stored in the refrigerator.

Peppermint Bark

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Peppermint Bark
Peppermint Bark is a holiday tradition, and makes a wonderful and heartfelt gift. Layered with semisweet chocolate and white chocolate, this Peppermint Bark is totally delicious and addicting and is as good as or better than the famous Williams Sonoma Peppermint Bark. I like to stir the powdery candy cane crumbs into the white chocolate layer and reserve the larger pieces to sprinkle on top.

One of the secrets to this candy is to use the best quality semisweet and white chocolates you can find; don’t use candy melts as they don’t have the same quality as real chocolate. Also use peppermint oil rather than peppermint extract for exceptional flavor. Since candy oils are very concentrated it only takes a few drops. If you prefer to use peppermint extract use about ½ teaspoon.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Stove top Pan: Large Rimmed Jelly Roll Pan Pan Prep: Parchment Lined Yield: 2 Pounds Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Peppermint Bark:
  • Candy canes (6 ounce box of 12)
  • 16 ounces semisweet chocolate, chopped into small pieces
  • 8 drops peppermint oil, divided
  • 16 ounces white chocolate, chopped into small pieces
Instructions
Prepare one 11x17x1 inch jelly roll pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
Peppermint Bark:
  1. Place candy canes in a large Ziploc plastic bag and use a rolling pin to crush into pieces, about ¼ inch. Separate the larger pieces from the powdery crumbs by shaking the candy through a sieve. Set the larger pieces and the powdery crumbs aside.
Semisweet Chocolate Layer:
  1. In top of a double boiler over hot water, melt the semisweet chocolate. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  2. When the semisweet chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Pour the melted chocolate into the prepared pan, and spread evenly over the bottom of the pan with an offset spatula.
  3. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  4. Remove the pan from the refrigerator while melting the white chocolate to allow the chilled chocolate to warm a bit to help the layers adhere.
White Chocolate Layer:
  1. In a clean bowl, melt the white chocolate in top of a double boiler over hot water. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Tip: Melting white chocolate in top of a double boiler is preferable as it burns easily when melted in the microwave.
  2. When the white chocolate is melted, add 4 drops of peppermint oil and stir until thoroughly combined. Stir in the candy cane powdery crumbs.
  3. Pour the white chocolate directly over the semisweet chocolate layer. Use an offset spatula to quickly spread the white chocolate evenly. Tip: work quickly so the semisweet chocolate doesn’t start melting and blending into the white chocolate. But don’t worry if the chocolates start blending together it will still taste delicious.
  4. While the white chocolate layer is still soft sprinkle the larger candy cane pieces evenly over the top. Use the back of a large spoon or serving spatula to lightly press the candies into the chocolate.
  5. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  6. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp kitchen knife or bench scraper to cut into rectangular pieces about 2 by 4 inches.
  7. Store in an airtight container so the bark won’t dry out. Candies made with tempered chocolate can generally be stored in a cool place or at room temperature. Candies made with melted (untempered chocolate) should generally be stored in the refrigerator.

White Chocolate Holiday Bark

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White Chocolate Holiday Bark
This White Chocolate Holiday Bark is as delicious as it is pretty. The white chocolate has a rich creamy taste, and the combination of the sweetness from the chocolate and fruits plus the saltiness from the pistachios is wonderful. Be sure and toast the pistachios and remove the outer papery skin from the nuts before using; toasting the nuts really brings out the nutty flavor.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler Method: Stovetop Pan: Large Rimmed Jelly Roll Pan Pan Prep: Parchment Lined Yield: 2 Pounds Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Bark:
  • 1½ cups shelled pistachio nuts, toasted and skins removed
  • ¾ cup dried cranberries
  • ½ cup golden raisins
  • 24 ounces white chocolate
Instructions
Prepare one 11x17x1 inch jelly roll pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place.
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
Bark:
  1. Toast the shelled pistachio nuts, and remove the papery coating.
  2. In a medium size mixing bowl, combine the toasted pistachios, dried cranberries, and golden raisins. Stir to mix. Remove and reserve about ¾ cup of this mixture to sprinkle over the top of bark. Set both the larger portion and the ¾ cup aside.
  3. In top of a double boiler over hot water, melt the white chocolate. Remove from the heat just before all the chocolate is melted; stir with a clean and dry rubber spatula to finish melting the remaining chocolate. Tip: Melting white chocolate in top of a double boiler is preferable as it burns easily if melted in a saucepan directly over heat or melted in the microwave. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  4. As soon as the white chocolate is melted, add the larger portion of the fruit and nut mixture and stir with a rubber spatula to completely coat the fruits and nuts. Pour the mixture into the prepared pan, and spread evenly over the bottom of the pan. Tip: use a large offset spatula to help spread the chocolate and smooth out the top.
  5. Sprinkle the reserved ¾ cup of fruit and nuts evenly over the top and use the offset spatula to gently press the fruit and nuts into the chocolate.
  6. Place the pan in the refrigerator and chill the chocolate until firm, 20 to 30 minutes. However, if the chocolate has been tempered the candy does not need to be refrigerated as the chocolate should set quickly.
  7. When chocolate is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Break into irregular pieces or use a sharp kitchen knife or bench scraper to cut into rectangular pieces about 2 by 4 inches.
  8. Store in an airtight container so the bark won’t dry out. Candies made with tempered chocolate can generally be stored in a cool place or at room temperature. Candies made with melted (untempered chocolate) should generally be stored in the refrigerator.

Salted Peanut Roll

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Salted Peanut Roll
The divinity, nougat-like center has a wonderful flavor enhanced with just enough butter and salt to bring out the richness of the candy. The combination of the salted peanuts covering the outside, along with the sweet nougat center, is wonderfully addicting. This is a softer candy then regular divinity due to the addition of the butter, and is best refrigerated.
Recipe type: Dessert | Candy | Caramel
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium-Size Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One Large Baking Sheet Pan Prep: Parchment Lined Yield: Four 5-inch Logs Storage: Airtight Container, Cool Place or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Divinity Center:
  • 2 large egg whites
  • 2¾ cups granulated sugar, divided
  • 2 tablespoons plus ½ cup light corn syrup, divided
  • ¾ cup water, divided
  • 2 teaspoons pure vanilla extract
  • ¼ cup (1/2 stick) unsalted butter, room temperature, cut into 1-inch pieces
  • 1 teaspoon salt
Caramel Coating:
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ½ cup dark corn syrup
  • ½ cup (1 stick) unsalted butter, cut into 1 inch pieces
  • ½ teaspoon salt
  • 1 cup whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Peanut Coating:
  • 2 to 3 cups salted peanuts, coarsely chopped
Instructions
Line one large baking sheet with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Divinity Center Stage 1:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine ¾ cup sugar, 2 tablespoons corn syrup, and ¼ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  3. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  4. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 250 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  5. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  6. When the sugar mixture reaches 250 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees. In addition, remove the pan from the heat just before the syrup reaches 250 degrees to prevent it from going over 250 degrees.
  7. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium-low speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Continue beating at medium-low speed until the candy cools, about 7 minutes. Tip: Keep the mixer running on low speed to prevent the mixture from setting up while the stage 2 mixture is being prepared.
Divinity Center Stage 2:
  1. Meanwhile, as the Stage 1 mixture is cooling, in a clean medium-size heavy-bottomed pan, combine 2 cups sugar, ½ cup corn syrup, and ½ cup water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  2. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 270 degrees F, a soft crack stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  3. When the sugar mixture reaches 270 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 260 degrees to slow the cooking because at this point it will quickly reach 270 degrees. In addition, remove the pan from the heat just before the syrup reaches 270 degrees to prevent it from going over 270 degrees.
  4. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the cooled stage 1 mixture, while beating with the electric mixer at medium-low speed. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  5. Slowly add the vanilla. Add butter and salt. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer.
  6. Quickly pour the divinity onto the prepared pan. Let the divinity set until just it is cool enough that you can handle it.
  7. Separate divinity into 4 equal portions and roll each portion into a log about 5 inches long. Wrap each log in parchment paper and refrigerate until well chilled, at least 4 to 6 hours or overnight. Keep refrigerated until ready to dip in the caramel coating.
Caramel Coating:
  1. In a large heavy-bottomed pan, combine granulated sugar, brown sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 250 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and stir just until mixed.
Dipping and Nut Coating:
  1. Line a baking pan with parchment paper or waxed paper.
  2. Placed chopped peanuts in a shallow dish, such as a pie plate.
  3. Remove the divinity rolls from the refrigerator. Place one roll at a time in the hot caramel; gently turn it over with a kitchen fork or wooden spoon. Use the fork or wooden spoon to lift the roll out of the caramel, letting excess caramel drip back into the pan. Be careful, the caramel is extremely hot and will burn your skin if you touch it. Immediately place the caramel covered roll into the pan of chopped peanuts and roll until completely covered with the peanuts. Lift the roll out of the peanuts and place on the prepared pan. Refrigerate the rolls about 30 minutes for the caramel to become cool and firm.
  4. Slice rolls into about ¼ inch slices. This is a softer candy then regular divinity due to the addition of the butter, and is best refrigerated.

Pecan Rolls

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Pecan Rolls
Pecan rolls, also known as Pecan Logs, are an old-fashioned Southern confection. Pecan rolls traditionally have a light and fluffy nougat or divinity-type center that is formed into rolls, dipped into a rich, hot caramel, and then rolled in crunchy toasted chopped pecans.
Recipe type: Dessert | Candy | Caramel
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium-Size Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One Large Baking Sheet Pan Prep: Parchment Lined Yield: Four 5-inch Logs Storage: Airtight Container, Cool Place or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Divinity Center:
  • 2 large egg whites
  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
Caramel Coating:
  • ½ cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • ½ cup dark corn syrup
  • ½ cup (1 stick) unsalted butter, cut into 1 inch pieces
  • ½ teaspoon salt
  • 1 cup whipping (heavy) cream
  • 2 teaspoons pure vanilla extract
Pecan Coating:
  • 3 cups pecans, toasted, coarsely chopped
Instructions
Line one large baking sheet with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Divinity Center:
  1. In a large bowl of an electric stand mixer fitted with the whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer.
  8. Quickly pour the divinity onto the prepared pan. Let the divinity set until just it is cool enough that you can handle it.
  9. Separate divinity into 4 equal portions and roll each portion into a log about 5 inches long. Wrap each log in parchment paper and refrigerate until well chilled, at least 4 to 6 hours or overnight. Keep refrigerated until ready to dip in the caramel coating.
Caramel Coating:
  1. Line a baking pan with parchment paper or waxed paper. Set aside.
  2. Placed toasted and chopped pecans in a shallow dish, such as a pie plate. Set aside.
  3. In a large heavy-bottomed pan, combine granulated sugar, brown sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 250 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 250 degrees.
  4. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and stir just until mixed.
Dipping and Nut Coating:
  1. Remove the divinity rolls from the refrigerator. Place one roll at a time in the hot caramel; gently turn it over with a kitchen fork or wooden spoon. Use the fork or wooden spoon to lift the roll out of the caramel, letting excess caramel drip back into the pan. Be careful, the caramel is extremely hot and will burn your skin if you touch it. Immediately place the caramel covered roll into the pan of chopped pecans and roll until completely covered with the pecans. Lift the roll out of the pecans and place on the prepared pan. Refrigerate the rolls about 30 minutes for the caramel to become cool and firm.
  2. Slice rolls into about ¼ inch slices.

Pecan Pralines

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Pecan Pralines
Pecan pralines are a wonderful creamy sugary sweet confection and considered one of the paramount sweets in the South. Pralines are a simple combination of cream, butter, sugar, and pecans, cooked to a soft ball stage, then scooped by spoonfuls to cool. Traditional recipes use jumbo pecan halves, but I prefer them chopped so you get pieces of pecan in every yummy bite.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: Two Large Rimmed Baking Sheets Pan Prep: Parchment Lined Yield: 3 Dozen Pieces Storage: Airtight Container, Room Temperature

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 2 cups firmly packed light brown sugar
  • 1 cup granulated sugar
  • 6 tablespoons unsalted butter
  • 1½ cups heavy (whipping) cream
  • 1 teaspoon pure vanilla extract
  • 2 cups pecans, coarsely chopped
Instructions
Line two large baking sheet or jelly roll pans with parchment paper or wax paper. Or, have a marble slab ready to use. Tip: traditional Pecan Pralines are scooped into small mounds onto marble slabs to cool but a parchment lined pan works just as well.
Candy:
  1. In a large heavy-bottomed pan, combine brown sugar, granulated sugar, and butter. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pot bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 235 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  2. Stir in the vanilla and pecans. Be careful, the sugar is extremely hot and will burn your skin if you touch it. Stir the candy vigorously with a wooden spoon until the candy thickens and cools and the pecans remain suspended in the candy, about 10 to 12 minutes. You’ll feel the mixture become heavier and become creamy and lighter in color.
  3. Drop the candy by heaping tablespoonfuls onto the prepared pans. Let the candy sit until completely cool and firm; as they cool they become firmer and lose their shine.
  4. Wrap individually in plastic wrap or between layers of parchment paper or wax paper in an airtight container.

Soft Caramels

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Soft Caramels
Rich, buttery and chewy, these vanilla flavored caramel candies will almost melt in your mouth. Soft caramels are a reminder of timeless old-school candies, unwrap a piece and treat yourself.
Recipe type: Dessert | Candy | Caramel
Prep time: 
Total time: 
Recipe Notes
Equipment: Heavy Bottom Pan, Candy Thermometer Method: Stovetop Pan: 9x13 inch Rectangle Pan Prep: Parchment Lined Yield: About 70 Pieces Storage: Airtight Container, Room Temperature or Refrigerate

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramels:
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup light corn syrup
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 1 teaspoon sea salt or fleur de sel
  • 2 cups whipping (heavy) cream
  • 1 tablespoon pure vanilla extract
Tip: Sea salt normally has a mixture of large and small granules. Finely crush the sea salt so it distributes more evenly in the caramel. Crush with a salt grinder, or mortar and pestle, or rolling pin, or in a small food grinder.
Instructions
Prepare one 9x13 inch oblong pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Lightly grease the top of the parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel.
Caramels:
  1. In a large, at least 4 quart-size, heavy-bottomed saucepan, combine granulated sugar, brown sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 247 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 247 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and stir just until mixed.
  3. Carefully pour the mixture into the prepared pan and spread it evenly with the rubber spatula or wooden spoon. Do not scrape out the pan as separated ingredients will mar the top of the caramel. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Let the caramel sit undisturbed until cool and thoroughly set, 6 to 8 hours or overnight.
  5. When caramel is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Use a sharp kitchen knife or bench scraper to cut into 1½ by 1-inch rectangles; cut the caramel lengthwise into 1½ inch strips, and then cut each strip into 1 inch pieces. Tip: Rub a tiny bit of vegetable oil or vegetable shortening on the knife blade if necessary to prevent sticking.
  6. Wrap each caramel in a piece of wax paper cut about 5 inches by 6 inches, and then twist the ends to keep closed.

Salted Milk Chocolate Caramels

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Salted Milk Chocolate Caramels
Amazing and delicious, an elegant candy! Salted caramels are a popular confection and proof that sweet and salty were always meant for each other. My daughter Jessica asked me to make these candies, one of her favorites when made with milk chocolate. Salted caramels are just as wonderful when made with a dark chocolate such as semisweet or bittersweet.
Recipe type: Dessert | Candy | Caramel | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Double Boiler, Heavy Bottom Pan, Candy Thermometer Method: Stove top Pan: 9 inch square Pan Prep: Parchment Lined Yield: About 60 Pieces Storage: Airtight Container, Room Temperature or Refrigerate

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramels:
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup dark corn syrup
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • 2 teaspoon sea salt or, fleur de sel, divided
  • 2 cups whipping (heavy) cream
  • 1 tablespoon pure vanilla extract
Tip: Sea salt normally has a mixture of large and small granules. Finely crush the sea salt so it distributes more evenly in the caramel. Crush with a salt grinder, or mortar and pestle, or rolling pin, or in a small food grinder.
Chocolate Coating:
  • 12 ounces milk chocolate or, semisweet or, bittersweet chocolate
  • 2 tablespoons shortening
Garnish:
  • About 1 teaspoon sea salt, preferably fleur de sel, finely crush the large pieces
Instructions
Prepare one 9x9x2 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Lightly grease the top of the parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel.
Caramels:
  1. In a large, at least 4 quart-size, heavy-bottomed saucepan, combine granulated sugar, brown sugar, corn syrup, butter, and 1 teaspoon salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 247 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 247 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and remaining 1 teaspoon salt and stir just until mixed.
  3. Carefully pour the mixture into the prepared pan and spread it evenly with the rubber spatula or wooden spoon. Do not scrape out the pan as separated ingredients will mar the top of the caramel. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Let the caramel sit undisturbed until cool and thoroughly set, 6 to 8 hours or overnight.
  5. When caramel is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Use a sharp kitchen knife or bench scraper to cut into 1-inch pieces. Tip: Rub a tiny bit of vegetable oil or vegetable shortening on the knife blade if necessary to prevent sticking.
Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Line 2 large baking pans with waxed paper or parchment paper.
  2. In top of a double boiler over hot water, melt chocolate. Stir in the shortening. Set aside to cool. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool.
  3. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  4. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping.
Dipping and Garnish:
  1. Place one caramel at a time in the chocolate, gently turn it over with a fork or candy dipping fork. Tap the fork on the rim of the bowl to allow excess chocolate to drip back into the pan, and then draw the underside of the fork over the rim of the pan to remove any drips of chocolate. Gently place the chocolate coated caramels on the prepared baking pans, pushing the caramel off the fork with another fork. Sprinkle with a touch of fleur de sel sea salt on top of each caramel. Let caramels sit until the chocolate is dry and firm. Tip: refrigerate chocolate coated caramels about 30 minutes for the chocolate to become firm. However, if the chocolate has been tempered the balls do not need to be refrigerated as the chocolate should set quickly.
  2. Store in an airtight container so they won’t dry out. Candies dipped with tempered chocolate can generally be stored in a cool place or at room temperature. Candies dipped with melted (untempered chocolate) should generally be stored in the refrigerator.

Pecan Caramels

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Pecan Caramels
These chocolate dipped pecan caramels are rich and buttery with a chewy soft texture. Caramels don’t get much better than this. These caramels are yummy plain, and outstanding when dipped in chocolate.
Recipe type: Dessert | Candy | Caramel | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Small Heavy-Bottomed Saucepan, Double Boiler, Candy Thermometer Method: Stovetop Pan: Large Rimmed Baking Sheets Pan Prep: Parchment Lined Yield: 9 Dozen Pieces Storage: Airtight Container, Room Temperature

Help: Chocolate Types, Melting Chocolate, Tempering Chocolate, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, accurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Caramels:
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 1 cup dark corn syrup
  • 1 cup (2 sticks) unsalted butter, cut into 1 inch pieces
  • ⅛ teaspoon salt
  • 2 cups whipping (heavy) cream
  • 1 tablespoon pure vanilla extract
  • 2½ cups (10 ounces) coarsely chopped pecans (¼ to ½ inch pieces)
Chocolate Coating:
  • 4 ounces semisweet or, bittersweet chocolate
  • 2 tablespoons shortening (optional, not used if tempering chocolate)
Instructions
Prepare one 9x13 inch oblong pan. Line the pan with parchment paper, allowing overhang on all sides. Tip: rub a bit of vegetable shortening or butter in the bottom of the pan corners and well as the pan sides to help the parchment paper to stay in place. Lightly grease the top of the parchment paper. Place the pan on a wire rack to protect your countertop from the hot caramel.
Caramels:
  1. In a large, at least 4 quart-size, heavy-bottomed pan, combine granulated sugar, brown sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir in the whipping cream. Stir gently to avoid splashing the mixture onto the sides of the pan. Increase the heat to medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 247 degrees F, a firm ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 240 degrees to slow the cooking because at this point it will quickly reach 247 degrees.
  2. Let the hot mixture sit about 30 seconds to let the bubbling subside. Working carefully to prevent splattering, add the vanilla and pecans and stir just until mixed.
  3. Carefully pour the mixture into the prepared pan and spread it evenly with the rubber spatula or wooden spoon. Do not scrape out the pan as separated ingredients will mar the top of the caramel. Be careful, the caramel is extremely hot and will burn your skin if you touch it.
  4. Let the caramel sit undisturbed until cool and thoroughly set, 6 to 8 hours or overnight.
  5. When caramel is firm, remove from the pan by grabbing the edge of the parchment paper and lifting out of the pan. Use a sharp kitchen knife or bench scraper to cut into 1-inch pieces. Tip: Rub a tiny bit of vegetable oil or vegetable shortening on the knife blade if necessary to prevent sticking.
Chocolate Coating:
Tip: It is always preferable to temper chocolate when the chocolate is used for dipping candies. In place of step 9 below, See Tempering Chocolate for information about how to temper the chocolate to be used for dipping these candies.

If you don’t want to go through the steps of tempering the chocolate, the following directions are for melting chocolate (not tempering.)
  1. Refrigerate caramels until cool, about 30 minutes.
  2. Line 2 large baking pans or jelly roll pans with parchment paper or waxed paper.
  3. In top of a double boiler over hot water, melt chocolate. Or, melt chocolate in a medium heavy-bottomed saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove pan from heat. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Stir in the shortening. Set aside to cool. Tip: Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a simmer. Turn the heat off and place a glass bowl, stainless steel bowl, or ceramic bowl on top of the hot water; the upper pan should not touch the water.
  4. Place the cooled bowl of chocolate over a pan of hot water to keep the chocolate a liquid consistency for dipping. Work with 6 to 8 caramels at a time, keeping the remaining caramels refrigerated until ready to dip.
Dipping:
  1. Holding the top of a caramel with your fingers, dip the bottom half of each caramel into the melted chocolate; allow any excess chocolate to drip back into the pan. Place caramels on baking pans, chocolate side down; let sit until the chocolate is set. Tip: refrigerate chocolate coated caramels about 30 minutes for the chocolate to become firm. Makes about nine dozen caramels.
Recipe Adapted From: Baggett, Nancy, The All-American Dessert Book, Houghton Mifflin Co, New York, 2005

Chocolate Walnut Divinity

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Chocolate Walnut Divinity
This is classic Divinity with the added taste bonus of chocolate and walnuts. Divinity is a combination of sugar cooked to a hard-ball syrup stage and then poured into beaten egg whites, then more beating to a divinity texture. Use an electric stand mixer and candy thermometer when making divinity to ensure success.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium-Size Heavy-Bottomed Pan, Candy Thermometer, Electric Mixer Method: Stovetop Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Yield: About 2½ Dozen Pieces, 2 pounds Storage: Airtight Container, Cool Place

Help: Chocolate Types, Toasting Nuts and Seeds, Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 2 large egg whites
  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 cup walnuts, toasted, coarsely chopped
  • 1 cup (about 6 ounces) mini semi-sweet chocolate chips
Instructions
Line two large baking sheets with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Candy:
  1. In a large bowl of an electric stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer. Using a heavy wooden spoon, quickly fold in the walnuts, and then quickly fold in the mini chocolate chips to create a marbled look. Don’t over-stir; stir just enough to blend in the chocolate chips.
  8. Quickly drop divinity by heaping tablespoonfuls onto the prepared pans. Let the divinity set until cooled.
  9. Divinity can be stored in an airtight container at room temperature for about one week.

Divinity

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Divinity
Snowy white divinity that simply melts in your mouth. This is my Daughter-In-Law Christie's favorite Christmas candy. Divinity is not hard to make but it does take a little time and patience; assemble all the ingredients before starting, and use a candy thermometer to bring the sugar mixture to the correct temperature. Be sure to beat the candy mixture until it is no longer smooth and shiny; this takes awhile so don’t give up and you will be rewarded with perfect Divinity.
Recipe type: Dessert | Candy
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium-Size Heavy-Bottomed Pan, Candy Thermometer, Electric Mixer Method: Stove top Pan: Two Large Baking Sheets Pan Prep: Parchment Lined Yield: 2 Dozen Pieces Storage: Airtight Container, Cool Place

Help: Sugar and Caramel Stages

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 2 large egg whites
  • 2½ cups granulated sugar
  • ½ cup light corn syrup
  • ½ cup water
  • ¼ teaspoon salt
  • 1 teaspoon pure vanilla extract
Optional Add-ins:
  • Traditional Divinity: ½ cup walnuts or pecans, coarsely chopped, or
  • Cranberry Divinity: ½ cup walnuts or pecans, coarsely chopped and ½ cup dried cranberries, coarsely chopped, or
  • Christmas Divinity: ½ cup red or green candied cherries, coarsely chopped, or
  • Halloween Divinity: ½ cup orange gumdrops, coarsely chopped and 5 drops orange food coloring, or
  • Valentine Divinity: ½ cup crushed peppermint candies with 2 drops red food coloring.
Instructions
Line two large baking sheets with parchment paper, wax paper, or a non-stick baking mat. Set aside.
Tip: Before beginning to make the candy, have all ingredients, equipment, and tools prepared and ready to use.
Candy:
  1. In a large bowl of an electric stand mixer fitted with a whisk attachment, beat egg whites on medium speed until soft peaks form. Set aside. Tip: Use a stand mixer; a hand mixer is not likely to have enough power for the heavy texture of the candy.
  2. In a medium-size heavy-bottomed pan, combine sugar, corn syrup, water, and salt. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. When the mixture begins to simmer, cover the pan tightly with a lid for 3 to 4 minutes to allow condensation to form and run down the inside of the pan to help wash away stray sugar crystals.
  3. Remove the lid and increase the heat to medium high and bring to a boil, without stirring, until the syrup reaches a temperature of 260 degrees F, a hard ball stage, using a candy or instant read thermometer to gauge the temperature. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup.
  4. Meanwhile, as the temperature of the syrup reaches about 240 degrees F, continue beating the egg whites on medium-high speed until stiff peaks form. Stop the mixer, remove the whisk attachment and attach the paddle.
  5. When the sugar mixture reaches 260 degrees F, Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 250 degrees to slow the cooking because at this point it will quickly reach 260 degrees. In addition, remove the pan from the heat just before the syrup reaches 260 degrees to prevent it from going over 260 degrees.
  6. Immediately start pouring the hot sugar mixture, in a thin steady stream, into the beaten egg whites, while beating with the electric mixer at medium speed. This will cause the egg whites to double in volume. Be careful, the sugar is extremely hot and will burn your skin if you touch it.
  7. Slowly add the vanilla. Increase the speed to high and continue beating at high speed until the candy cools and changes from a smooth shiny texture to a rough dull texture. This can take anywhere from 10 to 20 minutes. As soon as the texture changes to the rough dull texture, stop beating and remove the bowl from the mixer. Using a heavy wooden spoon, quickly stir in one of the optional add-ins of your choice.
  8. Quickly drop divinity by heaping tablespoonfuls onto the prepared pans. Let the divinity set until cooled.
  9. Divinity can be stored in an airtight container at room temperature for about one week.

Cranberry Fudge

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Cranberry Fudge
Make this easy fudge when fresh cranberries are available, or you can also use frozen cranberries. The mix of cranberries and chocolate makes a delicious and fruity fudge candy.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Medium Heavy-Bottomed Pan Method: Stovetop Pan: 8" Square Pan Prep: Buttered or Lined with Plastic Wrap Yield: 64 Pieces Storage: Airtight Container, Cool Place or Refrigerate

Help: Chocolate Types
Ingredients
Candy:
  • 1¼ cups fresh or frozen cranberries.
  • ½ cup light corn syrup
  • 14 ounces semisweet chocolate, chopped into small pieces
  • ½ cup confectioners (powdered) sugar
  • ¼ cup evaporated milk
  • 1 teaspoon pure vanilla extract
  • ½ cup walnuts or pecans, coarsely chopped (optional)
Instructions
Butter bottom and sides of an 8x8 inch square baking pan, or line the pan with plastic wrap.
Candy:
  1. In a medium-sized heavy-bottomed pan over low heat, combine cranberries and corn syrup; bring to a boil, stirring occasionally with a rubber spatula or wooden spoon. Boil about 6 minutes, or until the liquid is reduced to about 3 tablespoons. Remove from heat, immediately add chocolate and stir until chocolate is completely melted.
  2. Add confectioner’s sugar, evaporated milk, vanilla, and nuts (optional). Stir vigorously until completely mixed and mixture is thick and glossy.
  3. Spread into prepared pan. Cover and chill until firm. Cut into 1 inch pieces.
Tip: My favorite tool to cut fudge is a dough scraper; simply push the dough scraper straight down into the candy for straight cuts. Or use a pizza cutter or small kitchen knife to cut the candy into squares.

Chocolate Pistachio Fudge

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Chocolate Pistachio Fudge
This fudge is so rich and chocolaty, nutty, and decadent, made with heavy cream and unsweetened chocolate for a pure classic chocolate fudge flavor. I love the look and taste of roasted pistachios. I used salted pistachios which add a bit of salty contrast to the sweet fudge.

Look for shelled pistachios in the bulk section of your grocery store, they are normally already roasted and lightly salted. If using un-roasted pistachios, lightly toast before using to enhance their flavor. You can substitute almost any other nut for the pistachios if you prefer, such as almonds, hazelnuts, pecans, or walnuts. Toast the nuts before using as toasting them brings out their wonderful nutty flavor.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stovetop Pan: One 9" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place

Help: Chocolate Types

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use a Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Candy:
  • 3 cups granulated sugar
  • ¾ cup whipping (heavy) cream
  • ½ cup whole milk
  • ¼ cup light corn syrup
  • 6 ounces unsweetened baking chocolate, chopped into small pieces
  • ¼ cup (½ stick) unsalted butter, cut into small pieces
  • 2 teaspoons pure vanilla extract
  • 1 cup pistachios, toasted, coarsely chopped or, substitute almonds, hazelnuts, pecans, or walnuts, toasted and coarsely chopped
Instructions
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Candy:
  1. In a large heavy-bottomed pan, combine granulated sugar, whipping cream, whole milk, and corn syrup. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Continue to heat until the mixture simmers, simmer for 1 minute. Reduce the heat to low; add the chopped chocolate and stir until the chocolate is melted and thoroughly combined.
  3. Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  4. Let the candy sit until the bubbling has stopped. Scatter the butter pieces on top of the hot candy and add the vanilla, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the butter and vanilla but don’t worry about completely combining at this step. Let candy sit until cooled to approximately 140 to 150 degrees.
  5. When candy is cooled to approximately 140 to 150 degrees, beat with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add the pistachios and stir just until mixed.
  6. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
  7. Cut into approximately 1-inch squares before completely set. Let set about 1 to 4 hours to completely cool and become firm.

White Walnut Fudge

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White Walnut Fudge
Rich and creamy, White Walnut Fudge has no chocolate, just a wonderful combination of ingredients to make this a favorite candy. Make sure and toast the walnuts to really bring out the walnut flavor.
Recipe type: Dessert | Candy | Chocolate
Prep time: 
Total time: 
Recipe Notes
Equipment: Large Heavy-Bottomed Pan, Candy Thermometer Method: Stove top Pan: One 9" Square Baking Pan Pan Prep: Parchment Lined Storage: Airtight Container, Cool Place

Help: Toasting Nuts and Seeds

TheBakingPan Recommends: The BEST instant read thermometer I’ve used for cooking and baking; the ThermoWorks Splash-Proof Super-Fast Thermapen Thermometer is incredibly fast, ThermoWorks Splash-Proof Super-Fast Thermapenaccurate, and well worth the investment. I use my Thermapen Thermometer for checking room temperature ingredients, tempering chocolate, baking bread, making pastry creams, sugar syrup, caramel, and candy, cooking meats and fish, and deep frying. Thermapen Thermometer available here.
Ingredients
Fudge:
  • 4 cups granulated sugar
  • ½ cup light corn syrup
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ teaspoon salt
  • ½ cup half and half cream
  • ½ cup whipping (heavy) cream
  • 1 cup (4 ounces) marshmallow cream
  • 2 teaspoons pure vanilla extract
  • 1 cup walnuts, toasted, coarsely chopped
Instructions
Prepare one 9 inch square pan. Line the pan with parchment paper, allowing overhang on all sides. Lightly grease the top of the parchment paper. Tip: rub a bit of vegetable shortening or butter in the pan bottom, pan corners, and pan sides to help the parchment paper stay in place. Or, line the pan with foil, allowing overhang on all sides, and lightly grease the top.
Fudge:
  1. In a large heavy-bottomed pan, combine granulated sugar, corn syrup, butter, and salt. Heat over medium-low heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved and the butter is melted. Stir gently to avoid splashing the mixture onto the sides of the pan. Tip: Rub a drop of the warm sugar mixture between your fingertips to make sure it feels smooth, with no trace of sugar granules. If the mixture feels sandy, continue warming and stirring until the mixture is smooth.
  2. Stir in the half and half and whipping cream. Increase the heat to medium or medium high and bring to a boil, stirring frequently and scraping the pan bottom to avoid scorching, until the mixture reaches a temperature of 238 degrees F, a soft ball stage, using a candy or instant read thermometer to gauge the temperature. Immediately remove pan from the heat. Tip: Lower the heat when the temperature reaches about 230 degrees to slow the cooking because at this point it will quickly reach 238 degrees.
  3. Let the candy sit until the bubbling has stopped. Add the marshmallow cream and vanilla on top of the hot candy, but don’t stir. After the candy has cooled a bit, give the candy a quick stir to combine the marshmallow and vanilla but don’t worry about completely combining at this step. Let candy sit without stirring until cooled to approximately 140 to 150 degrees, 20 to 30 minutes.
  4. When candy is cooled to approximately 140 to 150 degrees, remove the candy thermometer and beat the candy with a wooden spoon until the candy thickens slightly and just begins to lose its gloss, 1 to 2 minutes. Quickly add the walnuts and stir just until mixed.
  5. Scrape the candy into the prepared pan and smooth the top with a rubber spatula or wooden spoon. Tip: If candy is hard to smooth, pat smooth with your hands.
  6. Let set about 1 to 4 hours to completely cool and become firm. Cut into approximately 1-inch squares.