Watch out Girl Scouts! Samoa Bites!!

I love Samoa cookies and I wanted a ‘candy like’ version.  And poof!!  A Coconut shortbread, topped with coconut caramel and covered with a 50/50 mix of milk and dark chocolate.  So yummy!!  For some reason, when I add toasted sweetened coconut to the caramel, it lo

ses its chew.  I think it is the sugar on the coconut that causes the caramel to crystallize and turn a little sugary.  So, I tried it with unsweetened coconut and success!!

Here is what you need:

·         Coconut Shortbread

o   1/2 cup (softened, but not melted) butter (I hate unsalted butter.  I don’t know why, but it just doesn’t taste right to me.  Weirdo!)

o   1/4 cup White granulated sugar

o   1 cups All purpose Flour

o   1/8 teaspoon baking powder

o   1/4 teaspoon salt

o   1 tablespoons milk

o   1 teaspoon coconut extract

·         Caramel

o   Follow the recipe here.  Add ½ -1 cup of toasted coconut right before you pour it out.

o   1 cup unsweetened coconut

·         Chocolate

o   I like a 50/50 combo of milk and dark chocolate.  So, to cover a batch, I need a little less than a 16 oz bag of both the dark and light chocolate melts.

·         Extra toasted coconut for the top (I like to use the sweetened coconut for the topping, but the unsweetened works too.)

Tools you need:

·         Mixer for the cookies (or by hand if you are just plain awesome!)

·         Baking sheet with parchment paper or a silpat and a cookie cutter (or a silicone mold.  I love them so much!  If you use a 40 or 50% off coupon at Michael’s or Joann’s, they are only $5!)

·         3 QUART pan

·         Candy thermometer

·         Baking sheet (to toast coconut)

·         Whisk and wooden spoon

Steps:

1.       The cookies!  

a.       Preheat the oven to 350 degrees.

b.      Place the softened butter and sugar and cream together until they are light and fluffy.

c.       Add the flour, salt and baking powder.  Do you sift?  I don’t.  Never have.  I am just lazy I guess.  I did add the flour a ½ cup at a time.

d.      Add the milk and coconut extract.  Scrape down the sides and make sure everything is combined.

e.      Form into a disk and wrap in plastic wrap.  Place in the fridge for an hour at least. 

f.        Now, to bake.  If you are using a silicone mold (please do!), press the cookie dough into the bottom of each mold.  I went about ¼ inch thick.  If not, you can cut them with a cookie cutter.  The step to add the caramel will be harder, but still tasty.

g.       Bake for 10-15 minutes.  You want them to be a nice, light golden brown.

h.      Allow to cool

2.       The Coconut!

a.       Preheat the oven to 350 degrees.  This step is done if you are making the cookies.

b.      Place the coconut on a baking sheet with parchment paper or a silpat.  It should be in a nice single layer.

c.       Bake for 10 minutes.  I stir mine every two minutes.  The edges toast faster than the middle. 

d.      Allow to cool.

3.       The caramel!

a.       Follow this recipe here.  I love it so much.  Just before you pour out your caramel into the molds or on the cookies, add ½ to 1 cup of toasted coconut.  I like a lot of coconut, but you may want less. 

b.      If you don’t want to make your own caramel, melt 15 ounces of caramels and 1-2 tablespoons of milk.  I like to use the microwave.  Place the caramels and 1 tablespoon of milk in a microwave safe bowl.   Heat for 30 seconds and stir.  Keep repeating until melted.  If it is too thick, add another tablespoon of milk.  Then stir in ½ to 1 cup of the toasted coconut.

4.       Assemble!

a.       Take the coconut caramels and pour over the molds or cookies.  Try to get the caramel to stay on top as much as possible.  This is why the molds rock!

b.      Allow the caramels to set and cool.  

c.       Pop them out of the molds and dip in chocolate.  I used 12 oz of milk and 12 oz of dark chocolate.  For tips on how to melt the chocolate, go here.

d.      Dip them in the chocolate.  I covered them completely. 

e.      Sprinkle with coconut and you are done!!

Happy Eating!!

I love Samoa cookies and I wanted a ‘candy like’ version.  And poof!!  A Coconut shortbread, topped with coconut caramel and covered with a 50/50 mix of milk and dark chocolate.  So yummy!!  For some reason, when I add toasted sweetened coconut to the caramel, it lo

ses its chew.  I think it is the sugar on the coconut that causes the caramel to crystallize and turn a little sugary.  So, I tried it with unsweetened coconut and success!!

Here is what you need:

·         Coconut Shortbread

o   1/2 cup (softened, but not melted) butter (I hate unsalted butter.  I don’t know why, but it just doesn’t taste right to me.  Weirdo!)

o   1/4 cup White granulated sugar

o   1 cups All purpose Flour

o   1/8 teaspoon baking powder

o   1/4 teaspoon salt

o   1 tablespoons milk

o   1 teaspoon coconut extract

·         Caramel

o   Follow the recipe here.  Add ½ -1 cup of toasted coconut right before you pour it out.

o   1 cup unsweetened coconut

·         Chocolate

o   I like a 50/50 combo of milk and dark chocolate.  So, to cover a batch, I need a little less than a 16 oz bag of both the dark and light chocolate melts.

·         Extra toasted coconut for the top (I like to use the sweetened coconut for the topping, but the unsweetened works too.)

Tools you need:

·         Mixer for the cookies (or by hand if you are just plain awesome!)

·         Baking sheet with parchment paper or a silpat and a cookie cutter (or a silicone mold.  I love them so much!  If you use a 40 or 50% off coupon at Michael’s or Joann’s, they are only $5!)

·         3 QUART pan

·         Candy thermometer

·         Baking sheet (to toast coconut)

·         Whisk and wooden spoon

Steps:

1.       The cookies!  

a.       Preheat the oven to 350 degrees.

b.      Place the softened butter and sugar and cream together until they are light and fluffy.

c.       Add the flour, salt and baking powder.  Do you sift?  I don’t.  Never have.  I am just lazy I guess.  I did add the flour a ½ cup at a time.

d.      Add the milk and coconut extract.  Scrape down the sides and make sure everything is combined.

e.      Form into a disk and wrap in plastic wrap.  Place in the fridge for an hour at least. 

f.        Now, to bake.  If you are using a silicone mold (please do!), press the cookie dough into the bottom of each mold.  I went about ¼ inch thick.  If not, you can cut them with a cookie cutter.  The step to add the caramel will be harder, but still tasty.

g.       Bake for 10-15 minutes.  You want them to be a nice, light golden brown.

h.      Allow to cool

2.       The Coconut!

a.       Preheat the oven to 350 degrees.  This step is done if you are making the cookies.

b.      Place the coconut on a baking sheet with parchment paper or a silpat.  It should be in a nice single layer.

c.       Bake for 10 minutes.  I stir mine every two minutes.  The edges toast faster than the middle. 

d.      Allow to cool.

3.       The caramel!

a.       Follow this recipe here.  I love it so much.  Just before you pour out your caramel into the molds or on the cookies, add ½ to 1 cup of toasted coconut.  I like a lot of coconut, but you may want less. 

b.      If you don’t want to make your own caramel, melt 15 ounces of caramels and 1-2 tablespoons of milk.  I like to use the microwave.  Place the caramels and 1 tablespoon of milk in a microwave safe bowl.   Heat for 30 seconds and stir.  Keep repeating until melted.  If it is too thick, add another tablespoon of milk.  Then stir in ½ to 1 cup of the toasted coconut.

4.       Assemble!

a.       Take the coconut caramels and pour over the molds or cookies.  Try to get the caramel to stay on top as much as possible.  This is why the molds rock!

b.      Allow the caramels to set and cool.  

c.       Pop them out of the molds and dip in chocolate.  I used 12 oz of milk and 12 oz of dark chocolate.  For tips on how to melt the chocolate, go here.

d.      Dip them in the chocolate.  I covered them completely. 

e.      Sprinkle with coconut and you are done!!

Happy Eating!!

A New Super Awesome Snickers Recipe!!

Ok, confession time.  I fell out of love with the old snickers recipe.  It was fine in the beginning, but it isn’t fluffy enough for me.    Then I found a new caramel that I worship.  I’m sorry old recipe.  Our love affair is over. 

Say ‘Hello” to the new love!  Mr. Wonderful loves it… a lot.  More than he should for his diet. 

What you will need:

-          Caramel Layer: Recipe link here

• ·         1 cup granulated sugar
• ·         ½ cup corn syrup
• ·         ½ cup water
• ·         4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• ·         1/3 cup heavy whipping cream
• ·         ½ teaspoon of salt
• ·         ½ cup chopped (or whole) peanuts

-          Nougat Layer:

·         ½ cup brown sugar

·         ½ cup white granulated sugar

·         ¼ cup of corn syrup

·         ¼ cup water

·         2 room temperature egg whites (While I cook my caramel, I place two whole eggs in the shell in a bowl of warm water.  In five minutes, the whites will be just right.)

·         1/8 teaspoon of cream of tartar

·         1/3 cup of chopped peanuts

·         1/3 cup of peanut butter flavored candy melts (the ones found in craft stores or the peanut butter chips in grocery stores)

-          And chocolate to dip them in!  I use milk chocolate candy melts. 

Tools you need:

1)      3 quart pan.  I wouldn’t go any smaller than this size. The mixture will bubble up a lot!

2)      Candy thermometer

3)      Whisk

4)      A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

5)      An electric mixer (I like to use a stand mixer like a KitcheAid)

The steps:  Here we go!!

-The caramel: Link to the original recipe here

1)      This method goes fast.  You need to have everything ready to go before you start to cook.

2)       Cut the butter and measure out the cream.  I put the salt into the cream. 

3)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

4)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

5)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

6)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam dies down quick and you are left with a smooth caramel.   Please excuse my man hands ;-)

7)      Quickly stir in the peanuts. 

8)      Pour it out!  You need to get it out of the pan as soon as you can.  You can scrape the pan a little to get all the peanuts out.  But, don’t try to get all the caramel.  It won’t happen.  Just do a quick scrape and move on.

Sometimes I put the peanuts in the pan and poured the caramel on top.  Isn’t this a cute heart mold?

-The nougat:

1)      Clean the pan and the thermometer from the caramel part.

2)      Put the sugars, corn syrup and water in the pan.  Over Medium heat, cook the mixture Covered for ten minutes.

3)      While that is cooking, place the room temperature egg whites and cream of tartar in the mixing bowl and beat (with the whisk attachment) on high until they are stiff peaks. 

4)      Also, chop up the peanuts and peanut butter candy melts (or chips).

5)      Once the ten minutes are up, remove the lid and clip on the candy thermometer.   Continue to cook until the mixture is at 250-260 (I like to cook it to 255, but I live at 4100 feet.  If you live lower, shoot for 260.  If you live higher, I feel bad for you.  Try to stop at 250.)  This recipe is ok to be off a degree or two.  It’s pretty forgiving.

6)      Turn the mixer on low and add a little of the cooked sugar.  My egg likes to stay in the whisk part.  So, after I add a little of the sugar, I turn the mixer up so the eggs come out of the whisk and into the bowl.  I then turn it back down and slowly add the rest of the sugar.  Then turn the mixture all the way up and whisk for 8 minutes. 

7)      Then change the whisk attachment to the paddle attachment and add the peanuts and the peanut butter chips.  And continue on high for a minute more. 

8)      Spread over the caramel layer and allow to cool.  Then place in the fridge for an hour or so.  I like the silicone molds because I don’t have to cut them up.  But, if you used a pan, cut them at this point.  You may need to put them back in the fridge to prepare them for dipping.

9)      Dip away and decorate!  They are super good and fluffy!!

This is not a beginner’s recipe.  Well, it wasn’t for me!   It takes some practice.  Good luck and don’t give up!! 

Ok, confession time.  I fell out of love with the old snickers recipe.  It was fine in the beginning, but it isn’t fluffy enough for me.    Then I found a new caramel that I worship.  I’m sorry old recipe.  Our love affair is over. 

Say ‘Hello” to the new love!  Mr. Wonderful loves it… a lot.  More than he should for his diet. 

What you will need:

-          Caramel Layer: Recipe link here

• ·         1 cup granulated sugar
• ·         ½ cup corn syrup
• ·         ½ cup water
• ·         4 tablespoons of butter (1/2 a stick).  Take the butter out of the fridge and cut your 4 tablespoons into small pieces.  I usually cut mine into 12-16 pieces.
• ·         1/3 cup heavy whipping cream
• ·         ½ teaspoon of salt
• ·         ½ cup chopped (or whole) peanuts

-          Nougat Layer:

·         ½ cup brown sugar

·         ½ cup white granulated sugar

·         ¼ cup of corn syrup

·         ¼ cup water

·         2 room temperature egg whites (While I cook my caramel, I place two whole eggs in the shell in a bowl of warm water.  In five minutes, the whites will be just right.)

·         1/8 teaspoon of cream of tartar

·         1/3 cup of chopped peanuts

·         1/3 cup of peanut butter flavored candy melts (the ones found in craft stores or the peanut butter chips in grocery stores)

-          And chocolate to dip them in!  I use milk chocolate candy melts. 

Tools you need:

1)      3 quart pan.  I wouldn’t go any smaller than this size. The mixture will bubble up a lot!

2)      Candy thermometer

3)      Whisk

4)      A pan sprayed with nonstick spray or a silicone candy pan (I love mine!  I use them for so many treats)

5)      An electric mixer (I like to use a stand mixer like a KitcheAid)

The steps:  Here we go!!

-The caramel: Link to the original recipe here

1)      This method goes fast.  You need to have everything ready to go before you start to cook.

2)       Cut the butter and measure out the cream.  I put the salt into the cream. 

3)      In your 3 quart pan, place the sugar, corn syrup and water.  Whisk this mixture over medium low heat.  On my electric stove, I place the heat at 4.  Whisk until all the sugar is dissolved. 

4)      Now, turn up the heat to high!  Yes, High!!!  Burn, baby, burn!!  Place the candy thermometer on the pan. Don’t stir!!! Don’t walk away!  I said don’t!  This is going to happen fast.  You want the mixture to reach between 290-300.  If you want a runny caramel, go for 290.  Want a sturdy caramel, go for 300.  Since I live it the mountains, I cook mine until 285 (subtract two degrees for every 1000 feet above sea level).  You want the sugar to just start to get color (a light amber).

5)      Now that the sugar is at temp, remove from the heat.  Put ¼-1/3 of the butter into the pan and whisk!  Whisk like there is no tomorrow!  Once the butter is incorporated, add another ¼- 1/3 of the butter.  Continue to whisk until all the butter has been added.

6)      It is scary now!  Pour the salt and cream in.  Start to whisk slowly!  Everything will seem calm when you add the cream.  But, once you start to whisk, the gates of hell will open up and the sugar mixture will hiss and shoot hot steam at you.  Go slow!  Once the mixture calms down, whisk until the mixture is smooth.  This whole step shouldn’t take more than a minute. 

 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam after you add the cream is super hot!  Be careful!!!! 

The steam dies down quick and you are left with a smooth caramel.   Please excuse my man hands ;-)

7)      Quickly stir in the peanuts. 

8)      Pour it out!  You need to get it out of the pan as soon as you can.  You can scrape the pan a little to get all the peanuts out.  But, don’t try to get all the caramel.  It won’t happen.  Just do a quick scrape and move on.

Sometimes I put the peanuts in the pan and poured the caramel on top.  Isn’t this a cute heart mold?

-The nougat:

1)      Clean the pan and the thermometer from the caramel part.

2)      Put the sugars, corn syrup and water in the pan.  Over Medium heat, cook the mixture Covered for ten minutes.

3)      While that is cooking, place the room temperature egg whites and cream of tartar in the mixing bowl and beat (with the whisk attachment) on high until they are stiff peaks. 

4)      Also, chop up the peanuts and peanut butter candy melts (or chips).

5)      Once the ten minutes are up, remove the lid and clip on the candy thermometer.   Continue to cook until the mixture is at 250-260 (I like to cook it to 255, but I live at 4100 feet.  If you live lower, shoot for 260.  If you live higher, I feel bad for you.  Try to stop at 250.)  This recipe is ok to be off a degree or two.  It’s pretty forgiving.

6)      Turn the mixer on low and add a little of the cooked sugar.  My egg likes to stay in the whisk part.  So, after I add a little of the sugar, I turn the mixer up so the eggs come out of the whisk and into the bowl.  I then turn it back down and slowly add the rest of the sugar.  Then turn the mixture all the way up and whisk for 8 minutes. 

7)      Then change the whisk attachment to the paddle attachment and add the peanuts and the peanut butter chips.  And continue on high for a minute more. 

8)      Spread over the caramel layer and allow to cool.  Then place in the fridge for an hour or so.  I like the silicone molds because I don’t have to cut them up.  But, if you used a pan, cut them at this point.  You may need to put them back in the fridge to prepare them for dipping.

9)      Dip away and decorate!  They are super good and fluffy!!

This is not a beginner’s recipe.  Well, it wasn’t for me!   It takes some practice.  Good luck and don’t give up!! 

Homemade MINT 3 Musketeer Candy Bars!!! Soft, fluffy mint nougat covered in chocolate!

 

Mr. Wonderful loves all things mint and chocolate. So, here is a fluffy, minty treat. I used a combination of dark and milk chocolate to coat the centers. I’m not a fan of just dark chocolate and just milk chocolate was too sweet. But a mixture was just right (Why do I feel like Goldilocks?). Here it is:

What you will need:

· 3 cups White Granulated Sugar
· ¾ cup light Corn Syrup
· ¾ cup water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of White Chocolate chips
· 8 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
· 8 oz bag of Dark Chocolate Candy Wafers ( I used Wilton Dark Chocolate Wafers)
· Green food coloring
· Mint Flavored Extract
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your white chocolate chips, at least 8 drops of green food coloring and a teaspoon of mint flavored extract to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

I got to play with these cuties while I waited for the dough to cool. Meet the Chipmunk. Yep, I nicknamed my kids monkey and Chipmunk.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your light and dark chocolates following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

If you like this one, here is a link to the original 3 musketeer bar!

 

Mr. Wonderful loves all things mint and chocolate. So, here is a fluffy, minty treat. I used a combination of dark and milk chocolate to coat the centers. I’m not a fan of just dark chocolate and just milk chocolate was too sweet. But a mixture was just right (Why do I feel like Goldilocks?). Here it is:

What you will need:

· 3 cups White Granulated Sugar
· ¾ cup light Corn Syrup
· ¾ cup water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of White Chocolate chips
· 8 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
· 8 oz bag of Dark Chocolate Candy Wafers ( I used Wilton Dark Chocolate Wafers)
· Green food coloring
· Mint Flavored Extract
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your white chocolate chips, at least 8 drops of green food coloring and a teaspoon of mint flavored extract to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

I got to play with these cuties while I waited for the dough to cool. Meet the Chipmunk. Yep, I nicknamed my kids monkey and Chipmunk.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your light and dark chocolates following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

If you like this one, here is a link to the original 3 musketeer bar!

Homemade 3 Musketeer Candy Bars!!! Soft, fluffy chocolate nougat covered in chocolate!

So, I love 3 Musketeers! But, I only like the fresh ones. For that reason, I only buy the ones at certain holidays so I know they are fresh. Otherwise, you are rolling the dice to see if you get a great one or a stale one. Not my favorite game! But, now I can make my own and they are pretty easy. Here is how to do it:

What you will need:

· 3 cups White Granulated Sugar
· ¾ light Corn Syrup
· ¾ water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of Semi sweet Chocolate chips
· 16 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your semisweet chips to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your chocolate following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

Enjoy!! They are creamy, marshmallow-ie (not a word, but they are!) and fluffy all at the same time. Good luck and check back for my recipe for MINT Three Musketeers!!!

The Original Three Musketeer   

Coming Soon: Mint Three Musketeers!!!

So, I love 3 Musketeers! But, I only like the fresh ones. For that reason, I only buy the ones at certain holidays so I know they are fresh. Otherwise, you are rolling the dice to see if you get a great one or a stale one. Not my favorite game! But, now I can make my own and they are pretty easy. Here is how to do it:

What you will need:

· 3 cups White Granulated Sugar
· ¾ light Corn Syrup
· ¾ water
· 1/8 teaspoon of Salt
· 3 egg whites (Don’t worry. They will get cooked)
· ½ cup of Semi sweet Chocolate chips
· 16 oz bag of Milk Chocolate Candy Wafers ( I used Wilton Light Chocolate Wafers)
 
Tools you need:

· Heavy bottomed 3 quart pot with lid
· Candy Thermometer
· Mixer and mixing bowl. I also used a Wisk attachment.
· 13 x 9 pan sprayed with cooking spray (not the butter flavored one!)
· Bowl and fork for dipping
· Wax Paper or Silpat Non-Stick Baking Mat (my favorite!!)
 
Steps:
1) In a 3 quart pot, add your sugar, water, syrup and salt. (I don’t even stir it together. I just add them and turn on the heat.)

2) Place the lid on the pot and turn your stove to medium heat. Allow to cook for ten minutes. Do Not Lift The Lid!

3) Once the ten minutes are up, remove the lid and attach your candy thermometer.

4) While the sugar cooks, beat three egg whites to stiff peaks and set to the side.

5) Cook the sugar to 270 degrees. Now, if you don’t live at sea level, you will have to change the temperature. For every 1000 feet above sea level, subtract two degrees. I live at about 5000 feet above sea level, so I cooked it until 260 degrees.

6) Right before your sugar gets to the goal temperature, whip the eggs again to make sure they haven’t separated.

7) Using your mixer set on low; gradually add the sugar to the whipped egg. It took me almost five minutes to add the sugar slowly to the eggs.

8) Once all the sugar syrup is added, turn the mixer up to high and whip until the mixture looks like dough. It should be a little thicker than marshmallow cream and be pulling away from the bowl a bit. It took my Kitchen Aid mixer 13 minutes to get to the ‘dough’ state.

9) Add your semisweet chips to the ‘dough’. Once you add the chocolate, the mixture will not thicken anymore. So, make sure the ‘dough’ is thick before you do this step. Mix until the chocolate has melted and mixed into the ‘dough’.

10) Pour the mixture into a 13 x 9 pan that has been sprayed with non stick spray (not butter flavor!).

11) Place in the refrigerator for 30 minutes to an hour.

12) Remove the candy from the pan. The whole thing should come out as a whole.

13) Cut your candy into mini candy bar shapes. I got at least 2 dozen fun-size candy bars.

14) Melt your chocolate following the package instructions or follow my steps for tempering.

15) Using a fork or dipping tool, dip your candy into the chocolate and place on a Silpat or wax paper.

16) I used a little chocolate in a bag to make a design on my chocolates.

Enjoy!! They are creamy, marshmallow-ie (not a word, but they are!) and fluffy all at the same time. Good luck and check back for my recipe for MINT Three Musketeers!!!

The Original Three Musketeer   

Coming Soon: Mint Three Musketeers!!!

Almond Joy Truffle Pops! Coconut and Almonds covered in Milk Chocolate! Yummy!

 

I love Almond Joys, but I’m not a fan of the whole almonds on top. I like the almonds to be mixed in the coconut. So, I made my own version and I put them on a stick …because that is what I do!

For the Coconut Almond Truffle Filling:
· 1 bag of Sweetened Flaked Coconut (14 ounces)
· ¼ cup Butter Softened (not melted)
· 1 cup Sweetened Condensed Milk
· ½ cup of chopped Almonds
· ½ teaspoon of Almond Extract
· 2 ½ - 3 cups of Powdered Sugar

Steps :
1) Mix the first 5 ingredients together. Make sure they are well mixed.
2) Add ½ cup of Powdered Sugar at a time and mix well. You want the mixture to be a little moist but able to roll in a ball without sticking too much to your hands. So, you may have to add up to 3 cups of powdered sugar.
3) Roll into ball and place on a Silpat or wax paper and place in the fridge to firm up for the pops.

For the Truffle Pops:
· 16 oz of Milk Chocolate Candy Wafers
· 24 sticks (it depends on how big you roll for truffles. I did mine a little over an inch wide.)
· A little bit of White Chocolate
· ¼ of chopped Almonds ( Make these super chopped!)

Steps:
1) Melt the Milk Chocolate according to the package instructions or follow my steps here.
2) Retrieve the coconut balls from the fridge. Dip a tip of each stick into the chocolate and insert half way into the ball.

3) Allow the chocolate to set. It should take a few seconds.
4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam).

5) After the chocolate has set, time to decorate! I melted ½ of White Chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop and I sprinkled the top with the Almond bits.

I hope you love these as much as I do!

 

I love Almond Joys, but I’m not a fan of the whole almonds on top. I like the almonds to be mixed in the coconut. So, I made my own version and I put them on a stick …because that is what I do!

For the Coconut Almond Truffle Filling:
· 1 bag of Sweetened Flaked Coconut (14 ounces)
· ¼ cup Butter Softened (not melted)
· 1 cup Sweetened Condensed Milk
· ½ cup of chopped Almonds
· ½ teaspoon of Almond Extract
· 2 ½ - 3 cups of Powdered Sugar

Steps :
1) Mix the first 5 ingredients together. Make sure they are well mixed.
2) Add ½ cup of Powdered Sugar at a time and mix well. You want the mixture to be a little moist but able to roll in a ball without sticking too much to your hands. So, you may have to add up to 3 cups of powdered sugar.
3) Roll into ball and place on a Silpat or wax paper and place in the fridge to firm up for the pops.

For the Truffle Pops:
· 16 oz of Milk Chocolate Candy Wafers
· 24 sticks (it depends on how big you roll for truffles. I did mine a little over an inch wide.)
· A little bit of White Chocolate
· ¼ of chopped Almonds ( Make these super chopped!)

Steps:
1) Melt the Milk Chocolate according to the package instructions or follow my steps here.
2) Retrieve the coconut balls from the fridge. Dip a tip of each stick into the chocolate and insert half way into the ball.

3) Allow the chocolate to set. It should take a few seconds.
4) Time to Dip! Dip the balls into the chocolate. DO NOT STIR! Try to cover the whole ball in one dipping. Tap off the excess by gently tapping the stick against your wrist or the edge of the bowl. Place in the drying rack (or a block of Styrofoam).

5) After the chocolate has set, time to decorate! I melted ½ of White Chocolate; I then poured it into a sandwich bag. I cut the very tip of the corner of the bag off. I then squeezed the baggie back and forth over the pop and I sprinkled the top with the Almond bits.

I hope you love these as much as I do!

My Take on TAKE 5 candy bar! Caramel, peanuts, peanut butter, pretzel and chocolate! Awesome!!!

Have you ever heard of a candy bar and it sounded so good. But, when you try it, it’s just not right. That’s what happened to me. I love salty-sweet snacks. But, it was missing something. So, I decided to play with the proportions and I think it’s amazing now. Seriously, it’s AMAZING (and I am just so humble ;)) I did make my own caramel, but you can use store bought caramel. It will still rock!

The layers to the Take 5 are: Pretzel, Peanut Butter mixture, Caramel and Peanuts. I mixed the peanuts into the caramel because it was easier.

The parts to the Take 5! The caramel with peanuts is already made, but here are the parts to the peanut butter mixture.

Pretzel: I used Snyder’s of Hanover Butter Snap Pretzels. They are the ones that look like little waffles. Any pretzel will work, but these look like the one in the original.

Peanut Butter Mixture: This is a super easy recipe. I added a dash of salt to make sure my end result is salty-sweet. Here it is:

Peanut Butter Mixture

· 1 cup Creamy Peanut Butter

· 1 cup Powdered Sugar

· 2 tablespoons of Graham Cracker crumbs (I used a food processor to get the crumb as fine as possible).

Step:

1) Mix all ingredients together. That’s it!!

Caramel: I made my caramel recipe found here and added 1 cup of chopped salted peanuts before I poured it into a 13 x 9 pan that has been sprayed with nonstick spray. If you don’t wish to make your own, here is what you can do:

Store Bought Caramels

· 70 – 100 caramels (I say 70 is enough, but Mr. Wonderful says 100. It up to you and how much you love caramel)

· 1-2 tablespoons of Evaporated Milk

· 1 cup of Chopped Salted Peanuts

Steps:

1) Unwrap all your caramels and place in a microwave safe bowl

2) Add 1-3 tablespoons of Evaporated Milk (I would use one tablespoon for 70 caramels and 2 for 100 caramels.)

3) Place in the microwave for 30 seconds. Stir. Repeat until the caramels are melted.

4) Stir in Peanuts.

5) Pour into a 13 x 9 pan that has been sprayed with nonstick spray.

 

Now we have the components, we can make the candy bars!!

Assembly:

1) Prepare the caramels in a 13 x 9 pan. Allow to firm up.
2) Remove the caramel from the pan and place on a Silpat or sprayed aluminum foil.
3) Spread the peanut butter mixture onto of the caramel.
4) Place the pretzels on top of the peanut butter mixture close together. Leave a little room in between to be able to cut the squares apart.

5) Once you have the pretzels in place, press them into the peanut butter mixture.
6) Cut the candy into squares (using the pretzels as a guide). Place the candy on a sprayed pan and place in the fridge. You want the peanut butter mixture to be as firm as possible before you dip them. Leave in the fridge for at least an hour.

7) Now, let’s dip! Prepare your chocolate (I used Milk Chocolate Candy Melts) using the instructions on the back of the package or use my instructions found here.
8) Retrieve the candy from the fridge. Using a fork, place the squares (one at a time) in the chocolate pretzel side down. Then, use the fork to flip over the candy to cover the caramel side. Slide the fork under the caramel side and lift it up. Tap off the excess chocolate and place on a Silpat or wax paper.

9) I used a little extra melted chocolate in a Ziploc bag to make a design on top. I just snipped the very tip of the bag and drizzled chocolate over the top.

I hope you try these. They are really good and this recipe makes a ton! You can easily get 5 or 6 gifts out of one batch. Enjoy!!

Have you ever heard of a candy bar and it sounded so good. But, when you try it, it’s just not right. That’s what happened to me. I love salty-sweet snacks. But, it was missing something. So, I decided to play with the proportions and I think it’s amazing now. Seriously, it’s AMAZING (and I am just so humble ;)) I did make my own caramel, but you can use store bought caramel. It will still rock!

The layers to the Take 5 are: Pretzel, Peanut Butter mixture, Caramel and Peanuts. I mixed the peanuts into the caramel because it was easier.

The parts to the Take 5! The caramel with peanuts is already made, but here are the parts to the peanut butter mixture.

Pretzel: I used Snyder’s of Hanover Butter Snap Pretzels. They are the ones that look like little waffles. Any pretzel will work, but these look like the one in the original.

Peanut Butter Mixture: This is a super easy recipe. I added a dash of salt to make sure my end result is salty-sweet. Here it is:

Peanut Butter Mixture

· 1 cup Creamy Peanut Butter

· 1 cup Powdered Sugar

· 2 tablespoons of Graham Cracker crumbs (I used a food processor to get the crumb as fine as possible).

Step:

1) Mix all ingredients together. That’s it!!

Caramel: I made my caramel recipe found here and added 1 cup of chopped salted peanuts before I poured it into a 13 x 9 pan that has been sprayed with nonstick spray. If you don’t wish to make your own, here is what you can do:

Store Bought Caramels

· 70 – 100 caramels (I say 70 is enough, but Mr. Wonderful says 100. It up to you and how much you love caramel)

· 1-2 tablespoons of Evaporated Milk

· 1 cup of Chopped Salted Peanuts

Steps:

1) Unwrap all your caramels and place in a microwave safe bowl

2) Add 1-3 tablespoons of Evaporated Milk (I would use one tablespoon for 70 caramels and 2 for 100 caramels.)

3) Place in the microwave for 30 seconds. Stir. Repeat until the caramels are melted.

4) Stir in Peanuts.

5) Pour into a 13 x 9 pan that has been sprayed with nonstick spray.

 

Now we have the components, we can make the candy bars!!

Assembly:

1) Prepare the caramels in a 13 x 9 pan. Allow to firm up.
2) Remove the caramel from the pan and place on a Silpat or sprayed aluminum foil.
3) Spread the peanut butter mixture onto of the caramel.
4) Place the pretzels on top of the peanut butter mixture close together. Leave a little room in between to be able to cut the squares apart.

5) Once you have the pretzels in place, press them into the peanut butter mixture.
6) Cut the candy into squares (using the pretzels as a guide). Place the candy on a sprayed pan and place in the fridge. You want the peanut butter mixture to be as firm as possible before you dip them. Leave in the fridge for at least an hour.

7) Now, let’s dip! Prepare your chocolate (I used Milk Chocolate Candy Melts) using the instructions on the back of the package or use my instructions found here.
8) Retrieve the candy from the fridge. Using a fork, place the squares (one at a time) in the chocolate pretzel side down. Then, use the fork to flip over the candy to cover the caramel side. Slide the fork under the caramel side and lift it up. Tap off the excess chocolate and place on a Silpat or wax paper.

9) I used a little extra melted chocolate in a Ziploc bag to make a design on top. I just snipped the very tip of the bag and drizzled chocolate over the top.

I hope you try these. They are really good and this recipe makes a ton! You can easily get 5 or 6 gifts out of one batch. Enjoy!!

Homemade Butterfingers!! Crispy peanut butter center covered in chocolate!

 

Mr. Wonderful loves Butterfinger and I thought “Why not try to make them? They can’t be too hard to make.” Wow, I was so wrong. I couldn’t get any of the recipes I saw online to work. I had 4 batches of mistakes. So, I tried my own version and I think I got it! I have tried it several times to make sure it wasn’t a fluke and I got great results every time. I hope you do too!
 
What you will need for Butterfingers:
· 1 cup of White Sugar
· 1/3 cup of Light Corn Syrup
· 1/3 cup of Water
· 1 ¼ cup of Creamy Peanut Butter
· Milk Chocolate Candy Melts for the Coating
 
Tools you will need:
· 2 quart saucepan with a lid
· A Candy Thermometer
· A microwave safe bowl
· A wooden spoon
· An oven safe pan
· Non-stick spray
· A pizza cutter or a knife (I found the pizza cutter works best)
· A fork or Dipping tool
· Silpat or Wax paper
 
Steps:
1) Spray your pan with non-stick spray (or rub with a little oil). Place in the oven on the lowest setting. You just want it a little warm.
2) Combine sugar, corn syrup and water in your saucepan. Place the pan with the lid ON over medium heat for 5 minutes.
3) Once the 5 minutes are up, remove the lid and raise the temperature to medium high heat. Place the candy thermometer in the saucepan. No need to stir!
4) While the sugars cook, place the 1 ¼ cup peanut butter in a bowl and microwave for 20 seconds. You want your peanut butter to be in a liquid stage. If you need to, heat for another 10 seconds.
5) Now, back to the sugar! You want your mixture to reach 290 degrees. Now, here is the trick. Subtract 2 degrees for every 1000 feet above sea level you live. I subtract 10 degrees (so, I went to 280 degrees). Yes, I live with the mountain goats!
6) Get your pan out of the oven.
7) The second it reaches 290 degrees (-2 for every 1000 feet), remove from the heat. Stir in the peanut butter as quickly as possible. Be careful! The sugar is super hot!
8) Pour the mixture onto the heated pan.
9) Score the mixture with a pizza cutter that has been sprayed with non-stick spray. Try to have even sizes. I didn’t even come close!

I have pieces missing. Mr. Wonderful couldn’t wait any longer!

10) Allow the mixture to cool and dry overnight.
11) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.
12) Place the Butterfinger pieces in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

13) I did a little design with chocolate and a Ziploc bag with the corner snipped off.

Enjoy them! I’ve been told that they are even better than a Butterfinger. I hope you get the same results!

Do you have a favorite candy you want to know how to make?  Leave a comment and I will do my best to make it for you!!!

 

Mr. Wonderful loves Butterfinger and I thought “Why not try to make them? They can’t be too hard to make.” Wow, I was so wrong. I couldn’t get any of the recipes I saw online to work. I had 4 batches of mistakes. So, I tried my own version and I think I got it! I have tried it several times to make sure it wasn’t a fluke and I got great results every time. I hope you do too!
 
What you will need for Butterfingers:
· 1 cup of White Sugar
· 1/3 cup of Light Corn Syrup
· 1/3 cup of Water
· 1 ¼ cup of Creamy Peanut Butter
· Milk Chocolate Candy Melts for the Coating
 
Tools you will need:
· 2 quart saucepan with a lid
· A Candy Thermometer
· A microwave safe bowl
· A wooden spoon
· An oven safe pan
· Non-stick spray
· A pizza cutter or a knife (I found the pizza cutter works best)
· A fork or Dipping tool
· Silpat or Wax paper
 
Steps:
1) Spray your pan with non-stick spray (or rub with a little oil). Place in the oven on the lowest setting. You just want it a little warm.
2) Combine sugar, corn syrup and water in your saucepan. Place the pan with the lid ON over medium heat for 5 minutes.
3) Once the 5 minutes are up, remove the lid and raise the temperature to medium high heat. Place the candy thermometer in the saucepan. No need to stir!
4) While the sugars cook, place the 1 ¼ cup peanut butter in a bowl and microwave for 20 seconds. You want your peanut butter to be in a liquid stage. If you need to, heat for another 10 seconds.
5) Now, back to the sugar! You want your mixture to reach 290 degrees. Now, here is the trick. Subtract 2 degrees for every 1000 feet above sea level you live. I subtract 10 degrees (so, I went to 280 degrees). Yes, I live with the mountain goats!
6) Get your pan out of the oven.
7) The second it reaches 290 degrees (-2 for every 1000 feet), remove from the heat. Stir in the peanut butter as quickly as possible. Be careful! The sugar is super hot!
8) Pour the mixture onto the heated pan.
9) Score the mixture with a pizza cutter that has been sprayed with non-stick spray. Try to have even sizes. I didn’t even come close!

I have pieces missing. Mr. Wonderful couldn’t wait any longer!

10) Allow the mixture to cool and dry overnight.
11) Now, they are ready for chocolate! I used Milk Chocolate Candy Melts. Follow the instructions on the back of the package or follow mine.
12) Place the Butterfinger pieces in the chocolate one at a time and pull them out with your fork. Be sure to tap off the excess chocolate. Place on your Silpat or Wax paper.

13) I did a little design with chocolate and a Ziploc bag with the corner snipped off.

Enjoy them! I’ve been told that they are even better than a Butterfinger. I hope you get the same results!

Do you have a favorite candy you want to know how to make?  Leave a comment and I will do my best to make it for you!!!