Candies and nuts

Chocolate Marshmallow Cream Fudge

  • 1 ½ cups (6 ounces) toasted and chopped pecans
  • 1 can (5 ounces or ⅔ cup) evaporated milk
  • 4 Tbsp butter
  • 2 cups sugar
  • ¼ tsp salt
  • 1 7-ounce jar marshmallow cream
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 ½ tsp vanilla

Line bottom and sides of 9 X 9 X 2 inch pan with aluminum foil.

Pour evaporated milk, butter, sugar, salt, and marshmallow cream into a heavy 2 ½ – 3 quart saucepan. Place over medium heat and, with a wooden spoon, stir the mixture constantly until it comes to a boil. Adjust the heat and let this mixture boil for 5 minutes, stirring constantly. During this time it will caramelize slightly and should get to about 230–234°F.

After 5 minutes, remove the saucepan from the heat and add the chocolate chips, stirring until the chocolate has melted and the mixture is smooth. Stir in the nuts and vanilla. Immediately pour into the prepared pan and smooth the top. Let stand at room temperature until cool. Carefully lift the fudge from the pan by lifting the edges of the foil. With a long, sharp knife, cut the fudge into the desired-sized pieces.


Recipe type: 

Maple Pralines

Serves 36

  • 2 cups confectioner’s sugar
  • 1 cup maple syrup
  • ½ cup heavy cream
  • 2 cups pecans

Butter sides of 3-quart saucepan. Combine sugar, syrup, and cream in saucepan, stirring to blend well. Bring to boil, stirring constantly until sugar dissolves. Wash down sides of pot, then, without stirring, boil to the soft-ball stage (234°F). Remove from heat and let stand until 150°F. Stir in nuts. Beat until candy just begins to thicken but is still glossy (about 3 minutes). Drop by spoonfuls onto waxed paper. If candy becomes too stiff, stir in a few drops hot water. Store tightly covered.

Per serving: 100 calories, 5g fat, 1g protein, 14g carbohydrate, 2mg sodium.


Recipe type: 

Peanut Brittle

Serves 36

  • 1 ½ cups peanuts
  • 2 cups sugar
  • 1 cup light corn syrup
  • 2 Tbsp butter
  • ½ tsp salt
  • 2 tsp vanilla
  • 2 tsp baking soda

Oil pan and spread nuts on it, in one layer (may need two pans.) Near the end of cooking the syrup, place the nuts in a 300°F oven to warm.

Combine sugar, corn syrup, and ¼ cup water in a heavy 3 or 4 quart pot, stirring to blend well. Stir over moderate heat until the sugar dissolves and comes to a boil. Wash down the sides of the pot (may butter pot before using—also may cover pot briefly before washing it down.) This step is to remove all sugar crystals.

Without stirring, continue to boil over moderate heat to the soft-crack stage (280°F). Remove from the heat and drop the butter in, swirling the pan gently so the butter melts; the syrup will turn golden. Return to the heat and cook to the hard-crack stage (295°F). Remove from the heat, thoroughly stir in the vanilla and baking soda (the syrup will foam up), and pour evenly over the warmed nuts. When the brittle is cool enough to handle, in just a few minutes, pick it up and pull and stretch it as thin as possible. When cold, blot with paper towels and break into pieces. Store in an airtight tin.

If using unsalted peanuts, increase salt to 1 tsp. May make with almonds instead (use 2 cups almonds.)

Per serving: 110 calories, 4g fat, 2g protein, 19g carbohydrate, 1g fiber, 120mg sodium.


Recipe type: 

Pecan Pie

Serves 8

  • pie crust
  • ⅔ cup sugar
  • ⅓ cup butter, melted
  • 1 cup corn syrup
  • ½ tsp salt
  • 3 eggs
  • 1 cup pecan halves
  • 2 Tbsp bourbon (optional)
  • 6 oz semisweet chocolate chips (1 cup) (optional)

Heat oven to 375°F. Prepare crust.

Beat sugar, butter, corn syrup, bourbon, salt and eggs in bowl until well blended. Stir in pecans and chocolate chips. Pour into pastry-lined pie plate.

Bake 40 to 50 minutes or until center is set.


Recipe type: 

Toffee Butter Crunch

Serves 48

  • ½ cup almonds, coarsely chopped
  • 1 cup butter
  • 1 cup sugar
  • 1 Tbsp light corn syrup
  • 3 Tbsp water
  • ¾ cup semisweet chocolate chips
  • ½ cup almonds, finely chopped

Line a 13X9X2-inch baking pan with foil, extending foil over edges. Sprinkle the ½ cup coarsely chopped nuts in pan. Melt butter in 2 quart saucepan. Swirl butter to coat sides. Add sugar, corn syrup, and 3 Tbsp water. Cook and stir over medium-high heat to boiling.

Clip candy thermometer to pan. Cook and stir over medium (to medium-low) heat to 295°F, soft-crack stage (about 15 minutes). Watch carefully after 280°F to prevent scorching. Remove saucepan from heat; remove thermometer. Pour mixture into prepared pan. Let stand 5 minutes or until firm; sprinkle with chocolate pieces. Let stand 1 to 2 minutes. When softened, spread chocolate over mixture. Sprinkle with nuts. Cool until firm. Lift candy out of pan; break into pieces. Store tightly covered. Makes about 1–½ pounds.

Per serving: 81 calories, 6g fat, 1g protein, 7g carbohydrate, 40mg sodium.


Recipe type: 

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