Caramel Corn

I made this for our church Christmas party and it earned a few rave reviews. The recipe is altered slightly from this one over at Enjoy!


  • cooking spray
  • two bags popped popcorn
  • 1 cup brown sugar
  • 1/2 cup dark corn syrup
  • 1/2 cup butter OR margarine
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon vanilla extract


  1. Spray large shallow roasting pan with cooking spray. Add popcorn and place in preheated 250 degrees F oven while preparing caramel.
  2. Mix brown sugar, corn syrup, butter and salt in a heavy 2-quart saucepan. Stirring constantly, bring to a boil over medium heat.
  3. Boil 5 minutes without stirring. Remove from heat. Stir in baking soda and vanilla; mix well.
  4. Pour syrup over warm popcorn, stirring to coat evenly.
  5. Bake for 45 minutes, stirring occasionally. Remove from oven and spread on foil that has been sprayed with cooking spray.
  6. Cool; break apart. Store in tightly covered container.

Twix Bars

In The Cottage posted a recipe (which I discovered via Kirsty) and it looked yummy. So I made it. And then Renae informed me that Twix bars don’t contain peanut butter, so really these are just Delicous Candy Bar Bars. Enjoy.

1 Box of Club Crackers
1 Cup Graham Crackers, crushed
3/4 Cup Brown Sugar
1/3 Cup White Sugar
1/3 Cup Milk
1/2 Cup Margarine
2/3 Cup Peanut Butter
1 Cup Milk Chocolate Chips

Begin by putting a layer of Club Crackers in the bottom of a 13×9 pan. Then, in a saucepan add the graham crackers, sugars, milk and margarine. Bring to a boil and boil, stirring constantly for almost 5 minutes. …Until it has become caramel-like and pulls away from the sides of the pan. Immediately pour this mixture over the club crackers. Add one more layer of Club Crackers and press down slightly. Place this in the fridge to chill for about 30 minutes. Next place your PB and Chocolate Chips in a small microwaveable bowl and heat for a couple minutes. Stir until melted and then pour over the top of the Crackers and spread it out evenly. Put it back in the fridge to harden and chill… and then cut the goodness into bars.

Raspberry Truffle Fudge

Leeza, from, sure did something right by sharing this recipe. It’s the simplest candy recipe I’ve ever made (seriously) and it tastes amazing. Check out my blog for more photos from the bridal shower where I served the fudge.

3 cups semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 1/2 teaspoons vanilla extract
salt to taste

1/4 cup heavy cream
1/4 cup raspberry flavored liqueur
2 cups semi-sweet chocolate chips

Spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.

In a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

In a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.

**Based on others’ reviews, I exchanged seedless raspberry jam for the raspberry-flavored liqueur. I simply melted the jam in the microwave and made the easy substitution. Also, I drizzled more melted jam on top of the fudge. Mmm, mmm good!!


My mom makes several batches of divinity every Christmas. Since we are celebrating Christmas with my dad’s side of the family tomorrow, she is making her first batch tonight.


  • 2 2/3 cups sugar
  • 2/3 cup light corn syrup
  • 1/2 cup water
  • 2 egg whites
  • 1 teaspoon vanilla
  • 2/3 cups walnuts or pecans, broken (optional)


  1. Stir the sugar, corn syrup, and water over low heat until the sugar is dissolved.
  2. Cook without stirring to 260 degrees on a candy thermometer, or until a small amount of the mixture dropped into iced water forms a crystal-like hard ball. The mixture will create a feathery thread when poured from a spoon.
  3. In a mixer bowl beat the egg whites until a stiff peak forms.
  4. Continue beating while pouring the hot syrup in a thin stream. You may need an assistant.
  5. Add the vanilla and beat until the mixture holds its shape and becomes slightly dull. Mixture will probably become too stiff for the mixer.
  6. Fold in nuts and drop the mixture from the tip of a spoon onto waxed paper.

Makes about four dozen candies. Use one tablespoon less water on humid days.