Tiger Butter Bark Candy

Do not try to say the name of this recipe fast. Nope. Just don't. It will twist your tongue and make others think you are loopy. Okay. I'm usually a little blonde. so nobody would know the difference. Just saying.

Anyway, this is yet another recipe using peanut butter. It's just different and easy and a wonderful variation from my usual peppermint bark. I found the recipe in the December/January issue of Country Woman magazine. I highly recommend the magazine. It has wonderful recipes and stories for everyone, whether you live in the country or not.

Tiger Butter Bark Candy

1 lb. white candy coating, coarsely chopped
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Line a 15x10x1-inch pan with waxed paper.

Place candy coating and peanut butter in a microwave safe dish. Melt at 30 second intervals, stirring in between, until smooth. Spread mixture into the prepared pan.

In another microwave safe bowl, melt the chocolate chips and shortening. Again, melt at 30 second intervals, stirring in between, until well blended. Drizzle this mixture over the top of the peanut butter mixture. Use a knife to swirl the two mixtures so that it looks marbled.

Refrigerate until firm. Break into pieces. Enjoy!

English Toffee

I’ve never been one to make candy. That was always what my Mother did. I baked. I love to bake. But sometimes you’ve just got to give in and make a little candy.

This recipe comes from a yellowed newspaper clipping. I have no idea which newspaper.

English Toffee

1 cup finely chopped almonds
1 cup butter
1 cup brown sugar, packed
1 cup milk chocolate, shaved

Sprinkle ½ cup almonds on buttered 10-x-6-inch baking pan.

Combine butter and brown sugar to medium saucepan. Stir over medium heat until mixture comes to full boil. Cook over medium-low heat, stirring constantly, until mixture reaches hard crack stage, or temperature of 290 degrees on candy thermometer, approximately 12 to 14 minutes.

Pour mixture over nuts. Sprinkle shaved chocolate on top of nut mixture. Spread evenly. Sprinkle with remaining nuts.

When cool, break into pieces.

Makes 1 lb., or about 12 servings.

Maple-Nut-Pumpkin Candies

This recipe is in the October 2012 issue of Family Circle magazine. It looks wonderful. The pumpkin makes me think of fall, which is something I’m longing for right now. We’ve still got some pretty hot temperatures here in the Deep South.

That said, I do plan to use pecans rather than walnuts. I like the taste of pecans better than walnuts and pecans are sure plentiful around here. Of course, I’ll have to get a few out of the freezer right now but later in the fall I’ll be able to get them out of the small orchard on my parents’ property.

I also don’t bother with parchment paper. I was taught early to use wax paper for such times as this. It works great and I’ve always got it handy.

I hope you enjoy the recipe. And don’t forget to pick up this issue of Family Circle. It’s got a wonderful section on breast cancer and some other wonderful looking recipes as well.

Maple-Nut-Pumpkin Candies

1 cup light brown sugar, packed
1 cup granulated sugar
¼ cup maple syrup
¼ cup unsalted butter
½ cup solid-pack pumpkin
½ cup heavy cream
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup walnuts, toasted and chopped

Line an 8x8-inch metal baking pan with parchment paper. Spray paper with nonstick cooking spray.

In a medium pot, combine sugars, maple syrup, butter, pumpkin, cream, pumpkin pie spice and salt over medium heat. Stir until butter is melted and all ingredients are combined. Bring to a simmer and cook 10 to 12 minutes or until temperature reaches 238 degrees on a candy thermometer. Stir in walnuts.

Pour mixture into lined baking pan. Cool 1 hour on the counter, then refrigerate an additional 1 hour.

Slice into 36 squares.

92 calories per piece

Two-Layer Fudge

The Kraft foods website has some of the best recipes around. This is one of theirs. I needed a recipe that used white chocolate and semi-sweet chocolate. What can I say? The grocery store had a huge after-Christmas sale on chocolate. I couldn't pass it up. Besides, who needs an excuse to create something yummy? I copies the recipe from the Kraft site however I prefer pecans over walnuts. It's what we do in the South.

Two-Layer Fudge

prep time 20 min
total time 2 hr 20 min
makes 24 servings

1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate
1 can (14 oz.) sweetened condensed milk, divided
1/2 cup chopped PLANTERS Walnuts
1 tsp. vanilla
1 pkg. (6 squares) BAKER'S White Chocolate


MICROWAVE semi-sweet chocolate and 3/4 cup milk in medium microwaveable bowl on HIGH 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted.

ADD nuts and vanilla; mix well. Spread onto bottom of foil-lined 8-inch square pan. Set aside.

MICROWAVE white chocolate and remaining milk in medium microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Spread over semi-sweet chocolate layer.

Refrigerate 2 hours.

Kraft Kitchens Tips Special
Prepare and refrigerate as directed above. Place 1 additional square BAKER'S Semi-Sweet Chocolate in small resealable plastic bag; seal bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold down top of bag tightly; snip tiny piece off bottom corner of bag. Holding top of bag tightly, drizzle chocolate through opening over uncut fudge. Let stand until set.

Cornflake Candy

There are few foods I love more than peanut butter. As a child I would dip a teaspoon into the jar and fill it with smooth peanut butter. I would savor it slowly, like a special treat. I suppose this is much like some folks view chocolate. It's that moment when it enters your mouth and the taste is so delicious that it causes your eyes to close so you can fully concentrate on the taste.

While I don't do the teaspoon tasting anymore, I sure haven't given up my love for peanut butter. This candy is a special treat because it's made with -- ta da! -- peanut butter.

Cornflake Candy

1 cup Karo syrup
1 cup sugar
1 cup peanut butter
5 cups cornflakes

Cook Karo and sugar over medium heat until it reaches a white, rolling boil. Remove the mixture from the heat. Stir in peanut butter and cornflakes. Drop teaspoonfuls onto wax paper. It's best to have two spoons going. Use one to scoop and the other to shove it on to the wax paper. It is very sticky. Let it cool. Eat.