Divinity candy

(*you will need a stand-mixer to make this & a candy thermometer)

Mix in a medium saucepan:

• 1/2 cup corn syrup
• 1/2 cup water
• 2 1/2 cups sugar

-Cover pan and slowly bring mixture to a boil.

-Uncover and continue boiling without stirring until mixture reaches soft-ball stage (235 degrees). Remove from heat.

-In your stand mixing bowl, beat 2 egg whites till stiff. Gradually add half of the syrup mixture to egg whites, beating vigorously.

-Let mixture stand while you cook the rest of the syrup to hard-ball stage (250 degrees).

-Pour the rest of the mixture slowly over egg white mixture, beating continuously. Add 1 tsp. vanilla and beat until mixture is dull (not shiny...basically you are letting it beat in the bowl until the mixture has cooled and will hold its form when you drop it onto wax paper)

-Drop by spoonful onto waxed paper.

- Put walnut or pecan half in center of each candy.

- Let it stand & cool.

White Chocolate Popcorn

Another hit from the other night was the White Chocolate Popcorn. It is also super easy to make.

Ingredients:

microwave popcorn

white chocolate squares (use the pre-cut 2 oz. squares found on baking aisle)

When it’s just me and Wade, I use a 100-calorie small popcorn packet and (1) 2 oz. square of chocolate. That’s a perfect amount for just us. Or you can use a regular size packet of popcorn and (2) 2 oz. squares, which will serve 4+ people.

Directions:

• Pop the popcorn according to directions.
• Melt the white chocolate square in the microwave 30 seconds at a time (usually 3 times). I also cut up the square before I put it in the microwave, so it melts easier and more even.
• Put half of popped popcorn in a plastic tub with lid.
• Pour half of melted chocolate over the popcorn.
• Pour rest of popcorn on top and remaining melted chocolate on top of that.
• Cover tub with lid and shake it up good to evenly distribute the chocolate.
• Pour all of it out and onto wax paper.
• Let sit for about 10 minutes to dry.
• Enjoy and be prepared to be addicted!

I used this as Halloween treats for Tate’s preschool teachers and will use them as little Christmas gifts for our neighbors. It’s easy to put in plastic goodie bags with a cute ribbon.

Cracker Candy

from Southern Living Magazine (a long time ago!). Lana, hope you enjoy making some!

2 1/2 cups Ritz crackers (crushed/crumbled -- I put them in a large ziploc and run my rolling pin over it)
3/4 cup butter
3/4 cup brown sugar
2 cups milk chocolate chops
chopped pecans (optional)

Place crackers in lightly greased foil-lined 9x13 pan

Bring butter and sugar to a boil in a saucepan. Cook, stirring constantly for 3 minutes. Pour over crackers.

Bake at 350 for 5 minutes. Turn oven off.

Sprinkle chocolate chips over crackers and let stand in oven for 3 minutes. Spread evenly.

Top with broken pecans (optional).

Cool and break into pieces. Store in refridgerator.