Oh, please, when you have a moment........
Can you share the Chocolate Coffee Hazelnut Carmel recipe???

It looks and sounds awesome!

You are waaaayyyy more ambitious than I this year!

Deanna

I'd sure like to be on your gift list for a goodie tray!!!

Diane, those look wonderful, delicious and I'm drooling all over this keyboard.

Nancy

Nancy, I'm drooling along with you, that peanut brittle looks really good to me...

Annie

Beautiful, Crafty! Your tiger bark is on my list to do on Friday! I've made it before, its one of my favorites.

I think Jo & I should come raid your house!
;-)

Those all look wonderful. You will have some very happy recipients. I still want to make caramels & peanut butter balls and have to make fudge.

Come right over Becky-- just don't look too closely at my messy house -- only 1/2 the decoratings done-- the kichen counters can't be
seen as my mixer & cookie trays are permanently out for a few more days-- outside lights aren't up yet tho I did get the Wreath hung on the front door.
Heck the front stoop isn't even shoveled off ! Double heck-- supper tonight's going to be tuna sandwiches & canned soup !!!!

Chocolate Coffee Haelnut Caramels:

I used the microwave caramel recipe Maureen posted the other day & added 2 individual single cup packets of instant Tasters Choice Chocolate coffee and
2 of the single cup packs of the Hazelnut instant coffee-- just mixed them ( dry granules) in with the butter , condensed milk etc.

Diane's Home Cookin Chapter: Candy & other confections

Microwave Caramels
==================
Nonstick foil
1 cup butter (no substitutions)
2-1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 teaspoon vanilla

(* my notes:

for chocolate hazelnut flavor add 2 pkgs each of Tasters Choice single cup size instant Cholate coffee & Hazelnut coffee-- the dry granules-- just mix in with butter,b sugar etc.)
. 1. Line a 9x9-inch baking pan with nonstick foil or buttered foil,
allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine butter, brown sugar, corn
syrup, and condensed milk; cover loosely with parchment paper.
Microwave on 100% power (high) for 4 or 5 minutes* or until butter
starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5
minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*.
Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks;
use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2
hours or until just firm. Using foil, lift block of caramel from the
pan. Use a buttered knife to cut into 1-inch squares. Try the topping
variations below, if desired, making several of the variations with 1
batch of caramels. Wrap individually with plastic wrap or waxed paper
or place in candy cups in a covered gift tin or container. Store in an
airtight container either chilled or at room temperature (we prefer
chilled) for up to 2 weeks. Makes 2 3/4 pounds (81 pieces)

*Note: Use the 4-minute timings for higher wattage microwave ovens
(1,100 to 1,200 watts) and 5-minute timings for lower wattage ovens.

Confetti Caramels: Place 1/4 cup assorted colored sprinkles in a
custard cup; set aside. In a small microwave-safe bowl place 1/2 cup
white baking pieces. Microwave on 100% power (high) for 1 to 2 minutes
or until melted, stopping every 30 seconds to stir. Dip bottom of each
caramel in melted white chocolate. Dip into sprinkles and place on
parchment or waxed paper until set. Enough to dip 20 caramels.

Orange-Cranberry Drizzles: In a custard cup combine 1 teaspoon finely
shredded orange peel and 2 tablespoons snipped dried cranberries; set
aside. When caramel is just set, sprinkle orange mixture atop
one-quarter of the pan (or desired portion); press lightly. Cut
caramels as directed. Melt 1/4 cup white baking pieces as directed
above. Place melted pieces in a small plastic bag; snip a small hole in
the corner of the bag. Place caramels on cooling rack over parchment
paper. Drizzle with melted pieces by squeezing from bag over caramels.
Enough for 20 caramels.

Toffee, Almond, or Chocolate Treats: Place 1/2 cup chocolate-covered
toffee pieces, sliced toasted almonds, and/or miniature semisweet
chocolate pieces in a small, shallow bowl. After cutting caramels (they
should still be slightly warm and a little soft), dip each into the
desired topping gently pressing the bits into each caramel. Enough for
20 caramels.

posted by Maureen A

Fabulous looking Candies....YUM!!!

My favorite, although not posted but it's in your photo album, are the chocolate swirled potato chips...gawd I love those things!!

Great job, Diane!!

Michelle

Never seen a swirled chocolate "chip"...holey moley...now that's a goodie!

I just finished more marshmallows. We added a bit of mint extract with a little less vanilla, and it will be sprinkled crushed candy canes and the sugar/flour mix.

All of them look and sound wonderful ... I haven't made a single thing yet :)

Wow they all look so delicious! I wish that I was at the receiving end of that gift! Thanks for the hazelnut caramel recipe (I was gonna ask u for it too!)

Those all look so good. I HAVE to get a candy thermometer before next year. I wonder if it would survive being shipped over here. I can't find one over here.
Could you please post the recipe for the orange/chocolate fudge? I love orange/chocolate anything.
Lisa