In my mysteries, Jazzi bakes cookies to give to friends and family every Christmas. So do I. For Easter, she makes candy.. I’ve decided to do that this year, too. Our kids are grown now. So are our grandsons. Marshmallow chicks and sidewalk chalk don’t excite them anymore. So I thought I’d make them an Easter basket full of adult candies and goodies.
I’m going to start with my dad’s peanut butter fudge. I’ve had a lot of different fudges, but his is still my favorite, maybe because it brings back so many memories. I included it in the recipes for one of my Jazzi books, but I thought I’d share it with you now:
PEANUT BUTTER FUDGE
In saucepan, mix well: 2 c. sugar and 2 T cocoa
Add: 1/3 c white Karo and 2/3 c milk
Mix together and cook on slow heat till 235 degrees on candy thermometer (or soft ball stage)
Add 2 T butter. Take off heat and add 1 c. peanut butter (I use creamy). Stir but don’t wait too long and pour into buttered pie dish.
Let cool, then slice.
I’m also going to make caramels, and I’m sharing Brenda Hanchar’s recipe. She made the best caramels!
Butter 9 x 9 pan.
In heavy saucepan, melt 1 c butter over low heat. Don’t let it go brown or dark.
Add 2 1/4 c. packed brown sugar and a dash of salt. Stir until blended.
Add 1 c light corn syrup and a 14 oz. can sweetened condensed milk.
Cook and stir over medium heat until mixtures boils. Reduce heat to medium , letting it boil at moderate rate until 245 degrees on candy thermometer (firm ball stage, about 12 to 15 minutes)
Remove from heat and stir in 1 t. vanilla.
Quickly pour into buttered pan. Let firm (about 3 hours). Cut into squares & wrap with wax paper.
Those are two of the candies I’m going to make–the old stand-bys. I want to try homemade marshmallows, too, and chocolate truffles. And I want to add a surprise or two if I have time.
Whatever your Easter plans are, HAPPY EASTER! Or, if you don’t celebrate it, happy Sunday! Enjoy.