That Old Sweet Story

This rich, buttery toffee is simple to make as long as you use a candy thermometer. The recipe comes from Ruth Stensvad, owner/candy-maker of the Candy Shoppe in Bayfield, Wis. Every year during the Bayfield Apple Festival, Stensvad moves a part of her shop onto the sidewalk and sells homemade apple pies, caramel apples and caramel apple sundaes in addition to her extensive line of candies. This recipe can be easily doubled or halved, but don’t refrigerate the toffee or it will cloud up.

ENGLISH TOFFEE

1 pound butter

2 cups sugar

6 tablespoons water

2 tablespoons light corn syrup

1/3 pound whole raw almonds, lightly roasted if desired

3/4 cup semisweet chocolate chips

1/2 cup diced walnuts

Combine butter, sugar, water and corn syrup in medium saucepan. Mix well and cook over medium heat to 260 degrees, measuring with candy thermometer.

Add almonds and stir constantly until mixture reaches 300 degrees.

Remove from heat and pour onto large buttered baking sheet or jellyroll pan, spreading mixture into corners.

Top with chocolate chips. Let stand to melt about 2 minutes. Spread with spatula to cover toffee. Sprinkle with diced walnuts. Cool. Break into pieces. Makes 2 pounds, or about 20 servings.

Each serving contains about:

342 calories; 197 mg sodium; 51 mg cholesterol; 26 grams fat; 28 grams carbohydrates; 2 grams protein; 0.3 grams fiber; 68% calories from fat.

My mother has been making these peanut butter cups every Christmas for years, and they are even better than the commercial ones. If you don’t have the patience to fuss with the small foil cups, make them in larger-size candy cup s . You can also eliminate the last step of adding peanut nut halves on top of each cup. It saves time and they taste just as good.

PEANUT BUTTER CUPS

1/4 cup powdered sugar

1/4 cup sour cream

2 tablespoons whipping cream

1/4 teaspoon vanilla

3/4 cup chunky peanut butter (do not use fresh ground or old-fashioned style)

36 (2-inch) wide paper or foil candy cups or 72 mini paper cups

1 1/4 pounds bittersweet chocolate, chopped

3/4 cup roasted unsalted peanuts, separated into halves, optional

Mix powdered sugar, sour cream, whipping cream and vanilla in medium bowl. Stir in chunky peanut butter. Cover and refrigerate until well chilled.

Place paper cups on 2 baking sheets. Melt chocolate in top of double boiler over simmering water, stirring until smooth. Remove from water. Drop chocolate (enough to line each cup, about 1 teaspoon for larger cup) into each cup. Rotating each cup, spread chocolate about 3/4 inch up sides of cup, using small palette knife. Refrigerate until chocolate is set, about 20 minutes.

Fill each cup with peanut butter mixture (about 1 teaspoon for large cup). Flatten slightly with back of spoon. Remelt chocolate in top of double boiler over simmering water. Spoon enough chocolate (about 1 teaspoon for larger cups) into each cup to cover filling completely. Sprinkle each cup with several peanut halves, if desired.

Dip fork into remaining melted chocolate. Carefully wave over peanuts to create decorative pattern. Refrigerate until chocolate is set, about 20 minutes. Store peanut butter cups in airtight tins. Makes 36 large peanut butter cups, 72 mini cups.

Each serving contains about:

132 calories; 3 mg sodium; 2 mg cholesterol; 11 grams fat; 10 grams carbohydrates; 3 grams protein; 0.6 grams fiber; 74% calories from fat.