SINFUL  ENGLISH  TOFFEE         NEED Candy Thermometer!!
Has nuts ONLY on top – no nuts IN candy or on bottom

1 c salted butter* (NOT oleo!)
1 c white granulated sugar
6+ oz pkg semi-sweet chocolate chips (Ghiridelli brand=great!)
1+ c finely chopped pecans

Grease (with butter) 9 x 13 pan/cookie sheet, including 1″ of pan side. Warm pan.
In 2 qt HEAVY saucepan, melt butter; then add sugar and salt.
Cook over medium high heat (using burner separator, if available) 7-10 min. to 300°, at which time, sugar will turn brown (carmelize).
When this happens, immediately check temperature and remove from heat at 300°.
IMMEDIATELY spread in warm prepared pan with greased metal spatula.
Sprinkle chips over hot candy.  Let stand 5 min.
Spread melted chocolate evenly over candy.
Sprinkle with nuts and lightly press into chocolate.
Score into bite size pieces while hot. COOL in pan til hardened, about 2-3 hrs.  Break into pieces.  Makes 1-1/4 lbs.
*If butter is unsalted – add ½ t salt

ENGLISH BUTTER TOFFEE    (By D. Crowell’s co-worker – 12/2012)
USE Candy Thermometer!!
Has nuts in candy and on top and bottom

1 c salted butter (2 sticks)
1-1/3 c white granulated sugar
1 T Karo Syrup
3 T water
2 cups chopped pecans or walnuts
2 (7 oz) Hershey chocolate bars

Melt butter in heavy sauce pan. Add sugar, Karo and water.
Stir constantly on medium heat to 300° on candy thermometer.
Quickly remove from heat, add 1 cup chopped nuts.
Pour onto ungreased foil covered cookie sheet.
When cool, melt one chocolate bar in double boiler and spread over candy.
Cover w/1/2 cup nuts.  Let cool.  Repeat on other side.

Do not let candy thermometer touch bottom of pan.
When candy has cooled, if it’s shiny/greasy, wipe w/paper towel to remove before frosting.
Lightly press nuts into chocolate.
Always break up candy when candy 8s at room temperature.


Need to drizzle 3 kinds of chocolate for icing: white, milk, and dark.
The icing needs to be runny enough that it lays back down smooth.
You don’t want raised ridges.
Then run a chopstick back and forth in it, big long zigzags all the way from side to side.  Or you can do the top to bottom in curvy lines.
Then do the same top to bottom…that makes a pretty pattern.
To get really elaborate, use comb like Galen uses in marbling.


Melt 20 oz package WHITE Almond Bark per directions.
Pour onto aluminum foil or wax paper placed on a cookie sheet. Spread to about 1/4″ thick.
Refrigerate for 10 minutes.
Melt 12 oz semisweet Chocolate Chips or Bakers Chocolate. Spread on top.
Immediately sprinkle with 1 to 1-1/2 c crushed peppermint candy or candy canes.
Place in refrigerator for 4 hours.
Break into pieces for serving.
Store in airtight container at room temperature, or in refrigerator for up to 3 weeks.

It takes about 52 peppermint candies to make 1 cup crushed candy.  Place desired number of candies in resealable plastic bag.  Close bad and crush candies with rolling pin, mallet or hammer.  Or process in food processor using pulsing action

PEPPERMINT-ALMOND BARK – Same as peppermint, except add 1-1/2 cups almonds, roasted or plain instead of peppermint candy


2 c sugar
2/3 c milk
2 T light corn syrup
1/4 t salt
2 T butter
1 t almond or vanilla extract
1 c chopped walnuts, 1/2 c quartered candied cherries

Heat sugar, milk, syrup, salt over medium heat til sugar dissolves.
Cook to 234° (softball stage). Remove from heat.
Add butter. Cool to lukewarm–without stirring.
Add vanilla or almond extract.
Beat til thick and not glossy.
Quickly stir in Optional items if desired
Pour into buttered 9” square pan. Cool. Cut.



Use candy thermometer
Stir with long-handled WOODEN spoon.  (Wood does not conduct heat.)

Use deep, heavy saucepan 4 times capacity of the ingredients used–to prevent boiling over. Fudge syrup rises as it boils.  Good to use a separator on burner to prevent scorching.  Scorched candy must be thrown out.

When putting candy on to cook, stir sugar til it is completely dissolved and comes to a boil.  Then stir only enough to prevent sticking to the pan and scorching. While cooking, remove any sugar crystals on side of pan with pastry brush dipped in hot water.  This prevents large crystals from forming and keeps candy from being grainy.

COOL candy to lukewarm (110 degrees) at room temperature before beating.
Do NOT cool in refrigerator or freezer.

Beat cooled candy with electric mixer til it starts to get firm or not glossy.
Pour into buttered pan immediately—sets up fast!

Just before turning into pan to set up, can add chopped nuts, cut marshmallows, shredded coconut, cut dates or figs, raisins or candied fruit.

PEANUT BUTTER FUDGE   (Jana Vockrodt Andrews)
(Also called Tiger Butter)

l lb Almond Bark or white chocolate
1 cup peanut butter
Chocolate chips
Chopped SWEET peanuts

Melt almond bark and mix in peanut butter.   Careful not to scorch.
Some use double boiler.  Let mixture get as HOT as possible.
IMMEDIATELY pour into 8 x 8 square greased pan.
Apply topping of yr choice.
(1) Sprinkle with chocolate chips.  Stir and swirl.
(2)  Sprinkle with chopped peanuts.
Cool and then cut into squares and serve.

NOTE:  Amounts are flexible, but ratio is basically: half as much peanut butter as almond bark and half the amount of peanut butter for chocolate chips.

Makes about 18 balls.

3 oz cream cheese
2-1/2 c powdered sugar
1 t vanilla
shredded coconut

In Mixing bowl, cream the cream cheese and vanilla til well blended.
Gradually add powdered sugar and continue to mix til well blended.
Form into 1 inch balls and roll in coconut.
Refrigerate.  Store in refrigerator.


2-3/4 c sugar
1 c whipping cream
3T light corn syrup
1/2 of small pkg Peach Jello (3 oz. size)
1/4 c finely chopped peaches
1/4 t salt
6 T butter
1 t peach or almond flavoring

Combine sugar, milk, syrup, salt over med heat til sugar dissolves.
Cook to 240° (Softball stage)  Remove from heat.
Add butter. Cool to lukewarm (110°) WITHOUT STIRRING
Add almond or peach flavoring. Beat til thickened and not glossy.
Pour into buttered 9” square pan.  Cool.  Cut.

Add 2 sq unsweetened chocolate and 1 t vanilla, instead of almond flavoring

Makes 36 balls.

1-1/2 c crunchy peanut butter
2 cups margarine
1 t vanilla
2-1/2 boxes of 16 oz. powdered sugar
10-12 oz. Hershey bar
1-4 oz. cake paraffin wax (used in canning)

Melt peanut butter and oleo over low heat. Stir in vanilla.
Remove from heat and stir in sugar, mixing well.
Shape into 1-inch balls. Cool.

Melt chocolate and paraffin over low heat.
Dip balls into chocolate-paraffin  mixture and coating well.
Use two prong fork and let drip before putting on  wax paper.
If chocolate mixture gets too hard, reheat it.

NEVER FAIL PEANUT BRITTLE    (Gold Kist Peanut recipe)

3 c white sugar
1-1/8 c white Karo
1/2 c water
1 t vanilla
4 c raw peanuts
3 t butter
2 t soda

Boil sugar, Karo and water til thread spins, or to 250°.
Add peanuts and stir til 290°.
Remove from heat, add butter, vanilla and soda.
Pour onto buttered cookie sheets, spreading as thin as possible, with spoon.


1 c oleo, melted, cooled
18 oz. jar smooth peanut butter
1 box powdered sugar
12 oz. chocolate chips
1/4 bar paraffin

Mix together oleo, peanut butter and sugar.
Roll in quarter size balls.
Freeze until firm.
Melt chocolate chips and paraffin in top of double boiler.
Insert toothpick in ball, dip in chocolate. Chill on waxed paper.
Can add Rice Crispies.

PEANUT BUTTER SNO-BALLS      (Larry Crawford 8/06)

2 cups powdered sugar
1 cup peanut butter
6T soft butter
1 lb almond bark

Blend together sugar, peanut butter and butter.
Roll into small balls and chill for 30 in.
Melt almond bark.
Dip peanut butter balls in melted bark
Place on wax paper.