candy

Brown Sugar Toffee Coffee Fudge

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If you’re new around here you might not know, my sisters and I take a trip together every year… no husbands, no kids, nobody but us. And although our trips (or anything else) will never be the same without Tracy, we have continued the tradition. We know it’s what she would have wanted.

Toward the end of last summer, we took our annual trip. This time, the destination was Maine! Oh, my gosh, Maine is so amazing – one of the prettiest states I’ve had the pleasure of visiting. We mostly stayed in Portland (can’t wait to go back and have Becky’s Diner clam chowder – mouthwatering!), but one day we rented a car and drove the scenic route to Bar Harbor, stopping here and there along the way, spending the day browsing small seaside towns (we loved Booth Bay Harbor), parks, cute shops, and scenic stops. One such pit-stop was a little gift shop full of quirky gifts and yummy snacks, including several varieties of fudge. Y’all, I don’t usually buy fudge from a store. It’s never been impressive. They gave free samples though, and from the first bite, I was actually impressed. I find most store-bought fudge to be grainy, and taste sort of “artificial.” I’m not going to lie to you and tell you their fudge was good as my mom’s, but it was dang good. One flavor, for me, in particular stood out… their coffee fudge. I knew I had to recreate it immediately when I got home. Well, I took a family recipe, tweaked it a bit and added some instant coffee… and dare I say it? It’s even better than the Maine gift shop’s fudge. So smooth, like a creamy candy version of a brown sugar latte. You’ll be sad when you finish the last piece of this fudge.

Oh, hey, Valentine’s Day is just around the corner! This would be the perfect homemade gift for a coffee lover…or make it for yourself! You probably won’t want to share anyway once you taste it. šŸ˜‰ Erin

1 c. packed light brown sugar

1 (7.5 oz.) jar marshmallow cream

2/3 c. (5 oz. can) evaporated milk

6 T. real butter, plus more for buttering the foil

1/4 tsp. salt

1 single-serve instant dark roast coffee packet – I used Starbucks Via Instant Dark Roast.

1 (12 oz.) bag white chocolate chips – I use Ghiraridelli brand.

1 tsp. vanilla

1/2 c., plus a bit more for sprinkling on the top, English toffee bits (optional) – I used Heath Bits O’ Brickle.

Line a square pan (8″ or 9″) with foil. Evenly grease the foil with a thin coating of butter; set aside.

In a medium-sized heavy sauce pan, combine brown sugar, marshmallow cream, milk, butter, salt. When mixture is hot, but before boiling, stir in the instant coffee. Bring to a boil over medium heat. Reduce heat to a simmer, stirring constantly, for 5 minutes.

Remove from the heat. Add the white chocolate chips and stir until melted. Stir in vanilla. If desired, stir in toffee bits. Scrape into the prepared foil-lined pan and (if using) sprinkle toffee bits across the top.

Once cooled to room temp, refrigerate until firm (2-3 hours). Cut into squares and wrap in wax paper. Store in an air-tight container in the fridge.

Brazilian Peanut Brittle

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I love peanut brittle. I love almost any homemade candy. Unfortunately, using a candy thermometer or the cold-water-in-the-coffee-cup method of trying to find ā€œhard-crackā€ stage is not my forte! In fact, Iā€™m terrible at it. Fortunately, this is one of those (almost) life changing, candy making recipes. Iā€™ll tell you why in a moment, but first Iā€™ll start by telling you more about this peanut brittle. Brazilian peanut brittle is more buttery and slightly less sweet than traditional peanut brittle. Itā€™s also more blonde in color than typical peanut brittle recipes. Itā€™s different but in a very good way.

Now, back to how itā€™s life changing: Ā this recipe is fabulous in the fact that it requires NO candy thermometer. No cold water checking to see if itā€™s done. It is timed and done. It works perfectly for me every single time ā€“ crispy but not ā€œbreak your teeth hard.ā€ Ā Ā It does not disappoint in flavor or crunchā€¦ it would be a perfect holiday treat for your family and friends! Ā Ā ~Kathy

BrittleLogo

Ingredients:

  • 11 T. butter Ā (1 stick plus 3 Tablespoons)
  • Ā¾ c. sugar
  • 1 tsp. salt
  • Ā½ c. light corn syrup
  • 2 Ā¼ (up to 2 Ā½ ) c. unsalted dry roasted peanuts (whole and/or halved)
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda

Instructions:

Grease the bottom of a large baking sheet with non-stick cooking spray or butter. Set aside on top of a heat proof surface or oven mitts to protect surface below.

Place the butter, sugar, salt, and light corn syrup in a large non-stick saucepan. Cook over medium heat large burner, stirring slowly and constantly. As soon as the butter is completely melted and the mixture reaches a pale yellow color and starts to bubble around the edges, add the peanuts and reduce the heat to medium-low.

Cook for 13-15 minutes, stirring constantly, or until caramel has thickened and peanuts stick to each other, instead of falling immediately off the wooden spoon, when lifted from the pan. (During the cooking time, the mixture will start to come together and look waxy. Keep it moving in the pan, folding, stirring, etc.)

Remove mixture from heat and stir in both the vanilla and baking soda until well combined.

Pour mixture immediately onto the greased baking sheet. Place a sheet of parchment paper on top (waxed paper does not work here!!) and spread the brittle thin (about 1/3ā€ thick) using a rolling pin. Be careful not to burn yourself! Ā 

Allow the peanut brittle to cool completely at room temperature before breaking into 2-inch pieces with your hands.

Store in a large Ziploc bag or an airtight container in a cool place for up to 2-3 weeks.

**I live at high altitude(6800+ ft) which changes the cooking time. I cook it 10 ā€“ 12 minutes. Adjust accordingly for altitude if needed.