I am a candy maker from way back. Apparently, I am some kind of idiot savant because I can make divinity on a rainy day--something those who ought to know say can't be done. Lest you think I am claiming to be some kind of culinary goddess, let me hasten to say that I can't make a pound cake and get it out of the pan in one piece. Anyway, I'm not giving you that divinity recipe. I will if you comment that you want it, but I just don't see what's all that divine about divinity. I like a peanut butter situation of some sort way better. I am giving you three of my tried and trues that are always crowd pleasers.
And if you want that divinity recipe, shout out. I don't believe in secret recipes.
Peanut Butter Fudge
- 2 cups of sugar
- 2/3 cup milk
- ¾ cup peanut butter (creamy or crunchy; whatever you prefer. I've used both)
- ¾ cup marshmallow cream
- ¼ cup butter
Grease an 8 or 9 inch square pan.Combine sugar and milk in a saucepan and cook to a soft ball on candy thermometer.Remove from heat. Add remaining ingredients and stir well. Pour into prepared dish and cool. Cut into one inch squares.
Chocolate Almond Toffee
- 6 oz. sliced almonds
- 1 lb. butter
- 2 cups sugar
- pinch of salt
- 2 teaspoons vanilla
- 12 oz. chocolate chips—milk or semi sweet
Spray a cookie sheet (with sides) with nonstick spray. Spread with half of the almonds.
Melt butter in a cast iron skillet over medium heat. Add sugar, salt, and vanilla. Increase heat to high and stir, working butter into melted sugar. You will think you have too much butter but you don't. It will happen.
Cook, stirring constantly, until it is the color of a Heath bar. (You can cook it until it comes to 300 degrees on a candy thermometer, but I just cook by color. Normally, I am a great believer in the candy thermometer but this is a shallow mixture and I find it works better to just watch it.)
Pour mixture over almonds, spreading to cover them. It doesn't have to go all the way to the edges.
Sprinkle with chocolate chips. Give it a minute for them to melt, and then spread chocolate to the edges of the toffee. Sprinkle with remaining almonds.
Refrigerate until hard—it doesn't take long, maybe an hour. Break into pieces.
The original recipe says to store it in the refrigerator but I never do.
Microwave Peanut Brittle
- 1 cup sugar
- ½ cup corn syrup
- 1½ cups unsalted dry roasted peanuts
- I teaspoon butter
- I teaspoon vanilla extract
- I teaspoon baking soda
Combine sugar and corn syrup in a 2-quart glass measuring cup.Microwave on High for 4 minutes. Stir in peanuts with a wooden spoon. Microwave on High for 3 minutes. Stir in butter and vanilla. Microwave on High for 2 to 2½ minutes or until the mixture registers 500 degrees on a candy thermometer, hard-crack stage. Add baking soda, stirring until light and foamy. Pour quickly onto a baking sheet sprayed with nonstick cooking spray. Spread with the back of a spoon. Use 2 forks to spread thinly as the candy cools. Let stand to cool completely. Break into pieces. Store in an airtight container.