Peppermint Brittle

Peppermint is one of the flavors and scents I associate with this holiday season.  I don't have the confectioner's gift of candy making and debated whether or not to post this as this recipe is so simple, but it's one of those that simply wins your heart if you like white chocolate and peppermint.  Two ingredients, and you have a delightful confection in a matter of minutes.  Ole Sweetie Pi's eldest daughter Erin has declared this  is "to die for" and even Ole Sweetie-Pi, who's not much of a sweets eater, can't seem to stay out of this candy dish.

Peppermint Brittle
from Allrecipes.com

2 pounds white chocolate (I used white chocolate chips)
30 small peppermint candy canes

Line a large jelly roll pan with tin foil, set aside.

Unwrap the candy canes and, in batches, put them inside a zip lock bag.  Using a rolling pin, meat mallet, or other similar heavy object, give the candy canes a good smack, breaking them into small pieces, but not into dust.

Melt the white chocolate.  There are a couple of methods.  One is to put the chocolate into a microwave-safe bowl, and on medium heat, heat them for five minutes, stirring occasionally, until the chocolate is melted and smooth.

Personally, I have better luck jimmying up a double boiler a pot filled with simmering (but not boiling) water, with a pyrex-type bowl set so that the rimmed lip of the bowl is over the edge of the pan.  (The bowl is not resting inside the pot of hot water; it is above the water.)  Stir until the chocolate is mostly melted, remove from the heat source and continue stirring until all the chips are melted and the chocolate is smooth. Take care not to allow any water inside the chocolate, or the chocolate will seize, become quite disagreeable, and you will have to start over again.

This starts to set up pretty fast, so working quickly, mix in the broken candy canes into the white chocolate and give it all a good stir to combine.  Pour the mixture onto the tin-foiled lined cookie sheet and spread in an even layer.  Let cool in the refrigerator, maybe an hour or so.  When thoroughly cool, remove the pan from the fridge and give the pan a sharp smack on the counter to break up the candy.    I use a knife and try cutting it into regular sized pieces, which doesn't exactly work,  but I find that I don't get as many itty bitty irregular pieces.

Candied Orange Peel

I love citrus. I love citrus more than chocolate. I go weeks and months without eating anything chocolate (chocolate Easter candy lasts until Thanksgiving, gasp!), but show me something with citrus and I get all weak-kneed and weak-willed.

In this house, holiday breakfasts usually are often comprised of eggs Benedict and mimosas. I like freshly squeezed orange juice and it such a small extra effort that it's no bother to me. The nice thing is, I have the peels of half a dozen oranges just beckoning to be used, and the candied orange peel is the way I make frugal use of the entire orange.

So why has it taken me so long to discover my new favorite sweet, the candied orange peel? I cannot begin to fathom the reason, but now that I have, I am in orange heaven. If you like those jellied orange slices so often sold in drug stores, or occasionally seen in boxes of better candies, I can virtually guarantee that you will love these. The pungent, tart orange flavor is sweetened with a sugar coating, a little chewy bite that explodes with flavor. If you can boil water and make a simple syrup, you will have no problem making these delicious orange slices that look so fancy but are so easy. And what to do with the orange flavored simple syrup after you've boiled your orange peels in it, use it for sweetening tea, of course. Nothing gets wasted!

I found my recipe on the Foodnetwork, and I really like it. The entire peel is used, pith and all. In the past I peeled the orange using a vegetable peeler, but I've decided I like this method better. I prefer the thicker slices and the more assertive orange flavor. If one wanted to, these slices could be dipped in melted chocolate, a beautiful and delicious presentation. These candies last quite a while, about two months or more if tightly covered and refrigerated, but I attest to it; they don't last that long here.

Candied Orange Peel

6 thick-skinned Valencia or navel oranges
4 1/2 cups of sugar plus extra for rolling
1 1/2 cups water

Peel the skin and pith of the orange in large pieces (preserving orange for another recipe). Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Once it starts to boil, pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange flavor to be. Drain. Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minute, or until it reaches 230 to 234 degrees Fahrenheit on a candy thermometer. Add back the peels and simmer gently. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or sugar crystals may form. If necessary, swirl the pan to move the peels around. Drain the peels, reserving the syrup for tea, if you wish.

Add maybe a 1/4 to 1/2 cup in a medium bowl and add the orange peels. Roll the peels about in the sugar, coating them thoroughly. Dry on a rack for several hours. Store in a tightly covered container.

Peanut Butter Fudge

I've held onto this recipe since I was a Junior in High School and I have found none better. I've shared this recipe many times, and now I'm happy to share it with you as well.

Life is ironic. I wasn't the least bit interested in HomeEc, (home economics) I was so all-fired sure that I'd never be married and have to deal with the mundane, like balancing a checkbook, knowing how to set a proper table, or how to write a thank-you note. I was going to think great thoughts, write even greater books, travel the globe and have fantastic adventures.

Then I grew up.

I still love learning, I'm writing a blog, and I travel to work and the grocery store, and occasionally visit out-of-state family and friends, so some of my dreams have come true, LOL.

It was Mrs. Haus who imparted practical knowledge, skills, and manners that have lasted me through my entire life. What she taught me has opened doors that I never even dreamed existed.

Thank you, Mrs. Haus! I'm keeping my eyes on the stars and my feet on the ground.

Most of the time.



Peanut Butter Fudge

1 cup peanut butter ] Premeasure and set aside
1 cup marshmallow fluff ] Premeasure and set aside

2/3 cup milk
2 cup sugar
1 teaspoon vanilla

Generously butter an 8 x 8 baking dish.

Combine the milk and sugar in a medium saucepan. Over medium heat, boil until it reaches the soft ball stage about 135 degrees Fahrenheit on a candy thermometer, or when a drop is poured into a glass of cold water, it holds its shape without smushing at the bottom.

Add the peanut butter and fluff. Stir quickly, beating well. Add vanilla mix until well combined.

Immediately pour into the baking pan. This fudge starts to set up FAST once the peanut butter and marshmallow fluff are added. If you beat this too long or dilly dally dreaming about boys (thanks for the pointer, Mrs. Haus), the fudge can become grainy and will not pour well into the dish.

Cut when cool. It's best when it has "ripened" a bit, meaning letting it sit for several hours, before enjoying.