Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Sunday, December 26, 2010
Friday, December 24, 2010
Thursday, December 16, 2010
Sunday, December 13, 2009
Chocolate Covered Toffee!
1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)
Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.
(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.
This is an easy recipe and it gets lots of compliments.
Enjoy
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)
Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.
(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.
This is an easy recipe and it gets lots of compliments.
Enjoy
Saturday, December 12, 2009
The Candyman Cometh Again
Sorry Tony Todd, I didn't mean you. Don't look so sad somebody will hire you sooner or later. What I meant to say, is that its that wonderful time of year when the Captain and his wife make abnormally large amounts of sugary candies to share with our friends and family. Stay tuned for recipes to follow.
"The fudge, I can assure you, will be exquisite. As for our candy, there is nothing to fear. Our names will be written on a thousand walls. Our recipes told and retold by our faithful believers. We shall cook together in front of their very eyes and give them something to be haunted by. Cook with me and be immortal."
Tuesday, December 1, 2009
It's Beginning to Sound a Lot Like Christmas
Santa's checking his list, and George Van Orsdel's Monster Spookshow Radio is on the naughty list. So all you Boils and Ghouls had better get over there and download the 2009 "Cryptmas" installment of the Monster Spookshow Radio program, and please leave George a comment so he knows we're out here listening or I'll tell Santa Claus you've converted to the Jehovah's Witness. I'll do it, so don't test me.
Monday, December 29, 2008
Chocolate Covered Toffee
1 cup granulated sugar
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)
Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.
(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.
This is an easy recipe and it gets lots of compliments.
Enjoy
1 cup butter (+ extra butter to grease pan)
3 tablespoons light Karo syrup
1 tablespoon water
1 Large Hershey bar (7oz I think)
Chopped Nuts (optional)
Generously butter a cookie sheet. Cook first 4 ingredients in heavy saucepan, stirring constantly over medium high heat until hard crack stage on a candy thermometer (300° F). Pour cooked mixture into buttered sheet pan. Place Hershey bar on top of toffee while it is still hot. Smooth chocolate out with a spoon when melted. Cool about 30-60 minutes. Turn out of pan and break into pieces like you would with peanut brittle.
(Optional) If desired, you could add nuts either to the cookie sheet before pouring the toffee, or the nuts could be added on top of the melted chocolate like Almond Roca.
This is an easy recipe and it gets lots of compliments.
Enjoy
Monday, December 22, 2008
The Candy Man Can
I'll post our candy recipes soon.
Chocolate Covered Toffee
Peppermint Bark
Peanut Brittle
Holiday Fudge
Chocolate Covered Pretzels
La Familia, Homies, and Associates
Every Christmas we make a ton of candy to give to our friends and family. We make small bags for our peeps at work, and platters for our families. We always make Toffee, chocolate pretzels, and the candy molds. This is the first year for peanut brittle and peppermint bark. We also made a batch of fudge (not pictured) but that’s only for us and La Familia. I'll post the recipes later, I need to go to bed. Only two days of work and then we're off for five days!!!
Candy Molds
Tons of Chocolates
Jen doing some dishes in between batches
Peanut Brittle Quality Control!
A bunch of Toffee, Heath Bar eat your heart out!
First batch ever of Peppermint Bark turned out delicious!
Checking our Chocolate Covered Pretzels
Candy Molds
Tons of Chocolates
Jen doing some dishes in between batches
Peanut Brittle Quality Control!
A bunch of Toffee, Heath Bar eat your heart out!
First batch ever of Peppermint Bark turned out delicious!
Checking our Chocolate Covered Pretzels
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