Peanut butter and cereal create a sweet treat for those times when you have a snack attack. Make a double batch and store the extra in the freezer for when you have the munchies.
1/2 cup butter
1 cup brown sugar
1/2 cup corn syrup
1/2 cup peanut butter
Continue reading Peanut Cereal CandyChristmas Fudge is rich and creamy and a delectable treat. It’s easy to make and the spicy flavour can be adjusted to your taste buds. For a different seasonal flair try pumpkin pie spice instead of cinnamon, cloves, nutmeg and ginger.
2 cups chocolate chips
1 cup white chocolate chips
1 tin sweetened condensed milk
1/4 cup butter
2 tsp vanilla
3 tsp ground ginger
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
Continue reading Christmas FudgeChristmas candy cookies are simple to make and delicious. You can use most forms of Christmas candy in the batter or for a change use glazed fruits, dried cranberries or maraschino cherries. Enjoy with a hot cup of cocoa or mulled cider.
2 1/2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
3/4 cup soft butter
1 cup packed brown sugar
1/2 cup sugar
2 eggs
3 tsp vanilla
1 1/2 cups Christmas candy
Continue reading Christmas Candy CookiesAlmond toffee is perfect for anyone with a sweet tooth. It’s easy to make, has a satisfying crunch, and is perfect as a homemade gift to those you love. Try substituting the nuts with cashews or pumpkin seeds for a different flavour.
1/2 cup butter
1 1/3 cups sugar
1 tbsp corn syrup
3 tbsp of water
1 tsp vanilla
1/8 tsp baking soda
almonds
sea salt
Continue reading Almond ToffeeThis time of year I think about my grandmother. She passed away many years ago but I have many fond memories of visiting her house every weekend. On special occasions she would pull out her tattered recipe book and make some special treats. Caramel corn was one of those recipes and I carry on the tradition of making it at Halloween and Christmas. Sweet and crunchy this recipe is sure to please carollers or trick or treaters.
1 cup popcorn
1 cup butter
2 cups brown sugar
1/2 cup golden corn syrup
1 tsp salt
1/2 tsp baking soda
1 tsp vanilla
At this time of year it’s nice to have a sweet treat in the house to share with visitors. One of my favourite sweet combinations is chocolate and peppermint. Chocolate Peppermint candy combines these tastes in a melt in your mouth confection. Enjoy!
1 bag milk chocolate chips
1 bag white chocolate chips
2 tsp vegetable oil
1 tsp peppermint extract
candy canes, crushed
Hard candy is made from an unusual combination of vinegar and sugar. It’s a great addition to a Christmas gift basket or cookie tin.
2 cups sugar
1/4 cup water
1/2 cup vinegar
2 tbsp butter
10 drops green food colouring
Place ingredients in a large saucepan and heat until sugar is dissolved in mixture. Boil until a candy thermometer indicates the hard ball stage for sugar is reached (266 degrees Fahrenheit). Be careful the sugar will be very hot and can burn easily.
Pour into a greased and lined 8 inch pan. Chill
Break into pieces and serve.
Seasonal sweet treats are everywhere this time of year and I like to try to combine unusual combinations in my baking. Candy Corn cookies are great for those days you need something sweet to fill your cravings.
2 cups flour
1 tsp baking soda
1/2 cup brown sugar
2 tsp cornstarch
1/4 tsp salt
1/2 cup sugar
1 tbsp vanilla
1 egg
3/4 cup butter
2 cups candy corn
1/4 cup pumpkin sprinkles
Mix flour, baking soda, salt and cornstarch together in a large bowl. Continue reading Candy Corn Cookies
Honey Candy is sweet and nutty. It’s a great treat for those times you need something to please your sweet tooth.
1/4 cup honey
1/4 cup butter
1/2 tsp vanilla
nuts
food colouring (red or green)
Chocolate coffee fudge is sweet and decadent. It goes well in any party platter and packs up for a terrific gift. The coffee adds an extra depth to the recipe.
1 1/2 cups brown sugar
1/4 cup + 2 tbsp prepared coffee
1 1/2 cups icing sugar
1/2 cup butter
1/2 cup cocoa
1/4 cup chopped walnuts
Bring brown sugar, coffee, butter and cocoa to a boil over low heat. Continue boiling for five minutes then remove from stove. Blend in icing sugar and nuts. Spread mixture in greased 9 x 5 inch loaf pan. Cool and cut into squares. Keep refrigerated until ready to use.
