Tag Archives: candy

Sea Salt Chocolate Fudge Caramel Candy

PrintLast week Joey and I received this tweet from a new company located in Salem Massachusetts, about their new  sea salt product line. This Recipe had already been swirling in my head after a friend of my mother’s recently shared with her a box of Caramel Sea Salt Fudge. My mother simply can not stop talking about how delicious this fudge tastes, and keeps nagging me to make It for the holidays. I finally sampled a piece and she was right! The wheels in my head began to swirl and I added it to my running list of recipes to create for my family and friends this year. A few days latter my brother Joey and I receive this tweet “AtlanticSaltworks@AtlanticSalt @SistaFelicia we are excited for everyone, incl. you and @Joey_C to try it! Will be on its way to your table via USPS this week…enjoy!.” I couldn’t wait for their product sample to arrive and I knew exactly what I was going to make first with their sea salt sample.

salt35When the samples arrived, I went straight to my kitchen to create my own version  incorporating my family’s love for sea salt caramels and chocolate fudge together to create “The Ultimate”  of all confections”. The results far surpassed my expectations and turned out to be a five star recipe perfect for the upcoming holiday season. If your looking for a new holiday candy to gift or bring to a cookie swap, this is the recipe for you.

Sea Salt Chocolate Fudge Caramel Candy

*Special Note From Sista~Make fudge and caramel at the same time in separate pans

Fudge Ingredients:

2 cups granulated sugar

10 ounces evaporated milk

1 stick Margarine

16 oz. marshmallow fluff

1 teaspoon Kosher salt

1 1/2 teaspoon chocolate flavoring

24 ounces semi sweet chocolate morsels (dark or milk)

Step-by-Step

1 combine first five ingredients in 5 quart saucepan; stir over low heat 3–5 minutes

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 2 increase heat to medium-high; bring to roiling boil; boil 5 minutes, continuously stirring

3 remove from heat; Stir in chocolate and chocolate flavoring; whisk well

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Caramel Ingredients:

2 cups packed brown sugar

2 sticks unsalted butter cut into pieces

1  14 oz can sweetened condensed milk

2/3 cup dark corn syrup

1/3 cup maple syrup

1 1/2 teaspoons pure vanilla extract

1 teaspoon molasses

1/4 teaspoon Kosher salt

 2 tablespoons Alantic Saltworks Flake Finishing Salt

Step-by-Step

1  In 2 1/2 quart sauce pan combine first 8 ingredients; stir over medium low heat until sugar dissolves and butter is completely melted

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2 Attached candy thermometer to side of pan increase heat to medium-high

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3  Bring mixture to rolling boil until candy thermometer reads 230° stirring constantly

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4  Carefully transfer hot, two mixing bowl; attach candy thermometer to side of bowl; cool caramel to 200°

5 Generously spray 11×16 aluminum foil line cookie sheet with cooking spray

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6 Carefully pour caramel into reserved chocolate fudge mixture; mix well

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7 Pour into prepared cookie sheet

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salt188 Sprinkle Atlantic Saltworks Flake Finishing Salt over top; cool 8 hours at room temperature

salt349 Using long sharp knife cut into 1×1 inch pieces

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salt 4010 place candy pieces salt side down on wax lined foil candy wrap; fold and twist wrapper ends

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11 Arrange foil warped Sea Salt Chocolate Fudge Caramel Candies in festive candy dish; or wrap in holiday candy boxes to gift!

final caramel photo

For more information on Atlantic SaltWorks products visit their website at

www.atlanticsaltworks.com

Pumpkin Caramel Halloween Cookie Bark

PrintPumpkin Caramel Halloween Bark

It’s no secret to my friends and family that Halloween is one of my most favorite holidays. As soon as my twins were old enough to sit up in their highchairs I had them cooking and crafting for Halloween. Each year our activities grew grander and our creativity in the kitchen did too!  This year I decided to combine two of our all time favorite recipes, Pumpkin Caramel and Chocolate Cookie Bark. I promise you wont be disappointed and either will the Ghosts and Goblins in your life!

bark final

bark ingredients

Ingredients

1 batch Pumpkin Caramel (see recipe)

28 Kiebler Fudge Shoppe Fudge Stripes Cookies

75 pretzel squares

2 pounds white chocolate morsels

½ cup Nestle Sno Caps

1/2 cup Reese’s Pieces Candies or M&M

2 tablespoons chocolate covered sunflower seeds

½ cup Brachs Autumn candy corn & pumpkin candy mix ( cut pumpkins in half)

2 tablespoons Halloween candy sprinkles

Caramel ingredients

1 1/2 cups heavy cream

1 cup canned pumpkin purée

1 teaspoon pumpkin pie spice

21/2 cups granulated sugar

1/2 cups light corn syrup

1/4 cups water

4 tablespoons butter

1 teaspoon vanilla

Step-by-Step

1  Line bottom of 15×11 sided cookie sheet with waxed paper; lightly coat with nonstick cooking spray

2  Arrange cookies right side up in rows closely together; place pretzels pieces on top; set aside

pretzell and cookies on pan

3  In small saucepan combine heavy cream, pumpkin purée and pumpkin pie spice; heat until just before boil point; remove from heat set aside

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4  Combine sugar, syrup and water in a heavy bottomed saucepan fitted with candy thermometer

boiling sugar

5  Bring mixture to a rolling boil until it reaches 240°F the soft ball stage on a candy thermometer

candy thermometer

6  Carefully add pumpkin cream to boiling sugar mixture; mix well; bring mixture to 230°F on candy thermometer; continuously stir during this process, to prevent caramel from burning and sticking to bottom of pan

adding pumpkin to sugar

Note: be patient the flavor of this caramel is incredible, and well worth the wait; the entire caramel process may take 30 to 40 minutes

Pumpkin Caramel Halloween Bark

7  Remove from heat immediately; add butter and vanilla; mix well

8  Spread hot caramel evenly over tops of pretzels;covering completely

spread caramel

9  Place 2 inches of water in bottom section of double boiler pan; place chocolate morsels in top section of double boiler pan; securely fit pan to bottom section

10  Place over medium high heat; stir until chocolate completely melts;

11  Immediately spread melted chocolate evenly over caramel

bark spread chocolate

12  While chocolate is warm scatter Sno Cap’s, Reese’s Pieces, chocolate covered sunflower seeds, candy corns and pumpkin candies, and top with Halloween candy sprinkles

13  Allow Halloween Bark to cool six hours before cutting into pieces

*Note: Will keep five days in airtight container at room temperature

Easter still hanging around

Although the Easter Sunday has passed, in the church we are still celebrating – in fact, in the Catholic liturgical calendar, the Easter season lasts until May 27.  Independent of that, Easter is still hanging around my room, in the form of lots of candy, fudge, and other sweets, being watched over my origami rabbit I folded according to a design by the Japanese origami artist Jun Maekewa.

If you want to try your hand at folding one of these rabbits, someone published an instructional video here.