Chocolaty Peanut Brittle

Several years ago I made my first Peanut Brittle and everyone loved it! I thought it would be yummy dipped in chocolate..and it was!

So today, I'm incorporating the chocolate into the brittle. I mean, c'mon, chocolate and peanuts are always a good thing!

Y'all! Let's make some!😋

You will need: granulated sugar, whipping cream, corn syrup, unsweetened cocoa, baking soda, peanuts, butter, and vanilla.

I forgot to get a shot of my cookie sheet. I lined it with parchment paper and placed in a 200 degree F oven to warm as I made the candy.

Also needed, a 4 quart heavy-bottomed pot and candy thermometer.

Combine sugar, whipping cream, and corn syrup in 4 quart pot. Over medium heat, stir continuously until mixture reaches 250 degrees F. Add butter and peanuts and continue cooking and stirring until candy reaches 305 degrees F. 

Remove from heat, add in baking soda and cocoa mixture and vanilla. Stir to combine well.

Mmmm...that chocolaty smell

Pour candy onto prepared pan.

I spread mine with an offset spatula.

Chocolaty Peanut Brittle

2 cups granulated sugar

1 cup light corn syrup

1/2 cup heavy whipping cream

2 1/2 cups peanuts 

3 Tablespoons butter

1/2 cup unsweetened cocoa

1 1/2 teaspoons baking soda

(combine cocoa and baking soda in small bowl)

1 teaspoon vanilla 

Place a parchment lined cookie sheet into 200 degrees F oven to warm while making candy.

In a 4 quart heavy-bottomed pot, combine sugar, corn syrup, and whipping cream. Attach candy thermometer and cook, stirring continuously until candy reaches 250 degrees F. Add butter and peanuts. Temperature will drop a good bit. Continue cooking and stirring until candy reaches 305 degrees F. Remove from heat. Add cocoa and baking soda mixture and vanilla stirring well to combine.

Remove cookie sheet from oven, carefully pour hot candy and spread with long handled spatula.

Let cool and break into pieces.

Thanks for hanging out today while we made another batch of delicious candy!

JOHN 3:16

'til we sweet again, Karen💗

Fantasy Fudge

When you have been blessed with two amazing candy queens in your life, making your own fudge can seem a little intimidating. But fear not fellow aspiring candy makers! This recipe is for you and for me! It really is super simple and can be made -start to finish- in 20 minutes!

You know, it's kinda funny that as a young girl, I would pick out all the nuts from Mama's famous homemade candies. But now, moving ahead fifty years, for me that's what makes the candy!

So thank you, Memaw and Mama, for passing down to me your love of candy making. I love and miss you both. 💓

 

Ingredients needed to make this delicious fudge:

Granulated sugar, butter, semi-sweet chocolate chips, evaporated milk, marshmallow creme, pecans, and vanilla extract.

Equipment needed:

Heavy bottomed saucepan (I used a 4 quart saucepan), a candy thermometer, and a buttered dish to pour the cooked candy.

*I can never get the clips to work correctly on my thermometers, so I love using large wooden clips to attach them to my pot.

I'm a little over-excited to be posting my first video to my blog. It's only a few seconds long (umm short), but woohoo, so happy!

After combining butter, sugar, and evaporated milk, cook over medium heat, stirring constantly until candy thermometer reaches 234 F. Remove from heat.

Stir in chocolate chips until melted.

Add marshmallow creme and stir until fully incorporated.

Stir in pecans and vanilla and pour into prepared dish.

I am using a buttered dish because that is what my Mama did. Of course you can also use buttered or sprayed foil inside your dish if you prefer.

Let candy set until cooled completely before cutting.

Ahhh! Look at this beautiful fudge! I think my Mom and my Memaw would be proud!😊

Fantasy Fudge Recipe

3 cups granulated sugar

3/4 cup butter (1 1/2 sticks)

5 ounces evaporated milk

12 ounce bag Ghirardelli semi-sweet chips

1 (7 ounce) jar marshmallow creme

1 cup chopped pecans

2 teaspoons vanilla

-Prepare 8x8 pan (or your favorite size) with butter.

If you prefer, you can line your dish with sprayed foil. Set aside.

In a heavy bottomed saucepan (I used a 3 quart), combine sugar, butter, and evaporated milk. Cook, stirring constantly over medium heat until candy thermometer reaches 234 F. Remove from heat.

(It took 14 minutes from the start for mine to hit 234 F.)

Add chocolate chips and stir until melted.

Add marshmallow creme, stirring until combined.

Add pecans and vanilla. Stir until fully incorporated.

Pour candy into buttered dish. Do not scrape pan. Let cool completely before cutting.

I 💓 you, Mom and Memaw!

John 3:16

'til we sweet again, Karen💗

Congo Bars

Happy Twos Day!

2.2.22 on an actual Tuesday!😊

Our Memaw used to make these yummy, gooey, and chocolaty bars for our Mom and we were all more than happy that she carried on with the sweet tradition. They were a staple in our house growing up. With these and so many other delicious treats and freshly baked sweets, we didn't realize how spoiled we really were! Lots of time and love went into everything she ever made or did for each one of us. We had the best Mom!💗

Yikes! I forgot the vanilla! 

For everything else: brown sugar, flour, butter, eggs, baking powder, salt, chocolate chips, and nuts.

After melting the butter, stir in brown sugar and set aside to cool. Add vanilla. Beat in eggs one at a time to mix well. Stir in flour. Stir in nuts and chocolate. So easy!

Pour dough mixture into 13x9 pan prepared with parchment paper and non-stick spray.

Bake in 350 F oven for 30 minutes. Edges should be lightly browned. Let cool and cut.

Congo Bars Recipe

11 Tablespoons butter

2 1/4 cups brown sugar

2 teaspoons vanilla

2 3/4 cups flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

1 (generous) cup semi-sweet chocolate chips

1 (generous) cup milk chocolate chips

1 cup pecans chopped

Melt butter in saucepan. Stir in brown sugar,

Remove from heart and let cool approximately 10 minutes.

In separate bowl, combine flour, baking powder, and salt.

To the sugar mixture, add vanilla. Beat in eggs one at a time to mix well.

Stir in flour mixture. Stir in chocolate chips and nuts.

Prepare a 13x9 pan with parchment paper and spray with non-stick spray. Spread batter into pan and bake @ 350 F for 30 minutes. The edges should be lightly browned.

Let cool and cut.

 

Do not overbake.

These bars are meant to be deliciously gooey!

John 3:16

'til we sweet again, Karen 💗

Reese's Peanut Butter Cream Cheese Frosting Filled Brownie Cups [revisited]

Today just happens to be, "Just Because" day!

It's also my son-in-law's birthday.

As I was searching back through the sweet years of Sugartown Sweets, these caught my eye. They have been requested by family and friends more than once! Yes, because they are so yummy!

So after sharing them with you all over seven years ago, I'm reposting them. Just Because! 

Here is the link  to this delectable treat!

You're welcome! 😋

John 3:16

'til we sweet again, Karen 💗

Loaded Caramel Apples

Do y'all love you some caramel apples?? Woohoo! Me too!

So we have an awesome Kilwin's over in Atlantic Station and several years ago on our first visit we spotted some crazy amazing chocolate covered candy loaded caramel apples! I mean these things really were works of edible art! They were absolutely jam-packed with candy bars, cookies, and nuts..oh my!

I know my candy loving peeps will get the fascination I had/have with these sweet candy covered fruity orbs!

I made these to celebrate -as of today- 9 years of creating sweets treats here at Sugartown Sweets! Yay! 🥳

So c'mon! Let's make some! 

Y'all!

First, you will need some caramel apples, and I can help you with that!

If you were here last week, you know we made some yummy ones. I used my own homemade caramel, so if you'd like to try my recipe, click here. You can also use store bought caramels and melt them down with a little cream to dip your apples in.

Next, you will need a boatload of candy which you may very well have on hand given the fact that trick-or-treaters could be knocking on your door as you're reading this post!

 

For my chocolate coating, I used three 10 ounce bags of Ghirardelli milk chocolate wafers. I only made a total of 6 apples and had plenty of chocolate left over that I used to cover my homemade caramel candies.

I wanted to be sure my container had enough melted chocolate to easily dip and cover each apple.

I'm looking at these now and I'm thinking some chocolate coated nuts would be a fun and crunchy addition to our loaded caramel apples!

I'm so happy you stopped by today! Leaving me a comment letting me know if you are making caramel apples this fall season makes me smile!

John 3:16

'til we sweet again, Karen 💗

Football Fudge Sticks

Are You Ready For Some Football..Fudge Sticks?

My sweetheart is watching a game right now and I predict there will be many more to come in the next few months. If your hubby is anything like mine he will be looking for those football game-time snacks and treats. If you need a cute one for your next game day get-together, here is a yummy, fun, and simple one you can put together in a few short minutes.

I used Keebler Fudge Sticks and vanilla frosting to make my footballs. I used a small round tip and filled the icing bag with the frosting.

Simply pipe lines as shown in photo.

And just like that, we have a touchdown...with no unnecessary roughness!🤭

 The fifty yard line is looking pretty sweet so I hope you enjoy your game and your treats!

Thanks for stopping by!

'til we sweet again, Karen💗

Triple Peanut Butter Rice Krispies Treats Bon Bons Drenched In Chocolate

Triple Peanut Butter! Umm, yes!

These little yummies were created out of desperation.

My hubby's sweet Mom has been sick and nothing was tasting good. So I was going to surprise her with her favorite candy, the "back of the box" Peanut Butter Bon Bons. But as I set about making them I realized I was out of graham crackers! Oops!

I did however have marshmallows and I've been making a lot of rice krispies treats lately. Let me just add some peanut butter, and candy chips, and then I'll roll them into balls, and then I'll dip them in chocolate! Yeah, that sounds good I thought! 

She ate five as soon as she opened them. I shared the rest and they were a hit! Yay!

After a trip to the store to restock, I said, let's make these a triple threat and drizzle them with even more peanut butter goodness. Yep! These are a keeper.

Just look at this ooey gooey cross section! Oh yeah!

Ingredients I used. (Not pictured:Coconut oil)

Prepare a parchment lined pan and a large bowl by spraying lightly with nonstick spray.

 Melt 5 tablespoons butter in large pot or dutch oven over low heat.

 Add 9 cups mini-marshmallows (you can approximate 1 1/2 bags), stirring occasionally to melt.

Meanwhile, melt 1 cup peanut butter in microwave in 30 second bursts till melted. Stir in 1 teaspoon vanilla.

To the melted marshmallows, add peanut butter mixture.

Stir until combined.

 Stir in 6 1/2 cups Rice Krispies until fully incorporated. 

 Does this not look scrumptious!!!

Now it's time to add the additional 3 cups marshmallows and 1 cup peanut butter chips. Stir until combined.

Pour into prepared large bowl.

Now let's roll! I used food-safe gloves to roll my treats and had no sticking issues, but if you do just use a little nonstick spray on your hands. 

Melt 2 10 ounce bags Ghirardelli chocolate and drench these babies in it!

Place on parchment paper to set.

 Melt 1 1/2 cups peanut butter chips in microwave in 30 second bursts until melted. Stir in 1 1/2 teaspoon coconut oil. Drizzle onto bon bons. Let set.

Now this is a thing of total beauty!😋

Triple Peanut Butter Rice Krispies Treats Bon Bons Recipe

6 1/2 cups Rice Krispies Cereal

2 10 oz. bags mini-marshmallows (divided)

5 Tablespoons butter

1 cup peanut butter

2 1/2 cups peanut butter chips (divided)

1 teaspoon vanilla 

2 10 oz. bags Ghirardelli chocolate melting wafers

1 1/2 teaspoons coconut oil

In a large pot or dutch oven, add 5 Tablespoons butter. Melt over low heat. Add 9 cups (or you can just "eyeball" 1 1/2 bags) marshmallows, stirring frequently until melted. Meanwhile, melt 1 cup peanut butter in 30 second bursts in microwave. Stir in vanilla. Add this mixture to melted marshmallows stirring to combine. To this, mix in 6 1/2 cups Rice Krispies until fully incorporated. Now it's time to add the remaining 3 cups (or half bag) of marshmallows and 1 cup peanut butter chips, stirring to combine.

Transfer to prepared bowl and begin rolling your treats. You can spray your hands with nonstick spray or if you have food safe gloves as I do, I had no issues with stickiness. Place treats on prepared parchment lined pan.

Melt 2 bags or 20 ounces of Ghirardelli chocolate wafers and dip candies. Let set. Melt 1 1/2 cups peanut butter chips in 30 second bursts in microwave until melted and smooth. Stir in 1 1/2 teaspoons coconut oil until melted. Drizzle onto bon bons. Let set.

Makes 46 Bon Bons 

Thanks for stopping by!

'til we sweet again, Karen🧡