Cinnamon Chips

Instead of spending time and money to get Hersey’s Cinnamon Chips for a recipe. I found a recipe online. The only difference between the original recipe is that I used vegetable oil instead of shortening (same difference though, really).

2/3 cup sugar
3 tablespoons cinnamon
2 tablespoons vegetable oil
2 tablespoons corn syrup

Preheat oven to 200 degrees. Line sheet pan with parchment or Silpat.
Combine all ingredients till well mixed. Pour on sheet pan and spread till thin, 1/4-1/8″
Bake for 30 minutes or until ingredients melt together.
Cool completely. Chop into pieces.
Yield: 1 1/2 cups


Butter Toffee

I made this because I didn’t have Heath Bars for some ice cream I made. It was easy and super delicious!

1/2 cup butter
1/4 cup white sugar.

Melt butter and sugar together. Boil till mixture reached 303 degrees. Pour onto a greased Silpat and spread very thinly. Bash up when cooled.


We always triple this recipe into a jelly roll pan, so cooking it up to temperature takes forever. Mom had notes on the recipes reminding whoever makes these to wear long sleeve shirts and hot pads while stirring because when it boils it can sometimes splatter and burn. For some reason, a double recipe in a 9X13″ pan made the caramels too thick, so we recommend either doing two single batches or doing a triple!

1 cup butter
2 1/4 cups brown sugar
dash salt
1 cup light corn syrup
15 ounces sweetened condensed milk
1 teaspoon vanilla

Melt butter in large pot.  Add brown sugar and salt.  Stir till thoroughly combined.  Stir in corn syrup and mix well.  Gradually add milk, stirring constantly.  
Cook and stir over medium heat until candy reaches 245 degrees (firm ball).  Raise temperature if it gets stuck.
Remove from heat.  Stir in vanilla.
Pour into a sprayed 9″ X 9″ pan.  Cool.
Turn onto cutting board and cut into pieces.  Wrap in plastic wrap or wax paper 5 right away.

Peanut Brittle

This is Mom’s least favorite candy to make, so she usually measures ingredients, washes dishes and stirs each batch a couple times to make sure we don’t burn it. The trick is, don’t stir it the entire time, especially once the peanuts are added. Probably the most important thing to do is make sure your thermometers are working, so you don’t burn three batches like we did this year!

2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 cup butter
1/2 teaspoon salt
23 cups nuts
1 1/2 teaspoons baking soda

Line baking sheet with foil or Silpat mat.  Assemble ingredients.
Combine sugar, syrup, water, butter and salt.  Cook and stir till sugar dissolves and mixture comes to boiling.
Cook, stirring constantly, to 275 degrees on a candy thermometer.  This takes forever.
Add nuts and continue cooking, stirring constantly, till reaches 295 degrees.  Remove from heat.
Stir in baking soda.
Pour onto baking sheet.  Spread out and flatten with a spatula or wooden spoon.
Cool.  Break into pieces.  

English Toffee

This is probably the easiest of the hard candies we make. I’m trying to figure out the best way to get the nuts to stay on cause they tend to all fall off.

1 cup sugar
3 Tablespoons corn syrup
3 Tablespoons water
1/2 cup butter
1 cup chocolate chips, semi-sweet or milk, melted
walnuts, chopped

Cook sugar, corn syrup, water and butter in pot, until it reaches 300 degrees (hard crack), stirring constantly.
Pour onto foil, Silpat or really well greased baking sheet, making sure it isn’t too thin or thick. Let cool till touchable, but warm and dab with paper towels to soak up any grease on top. Sprinkle chocolate chips over and leave for a couple minutes to melt or put it in the oven at 170 for a couple minutes.  Spread melted chocolate. Sprinkle with walnuts and press gently. Let harden. Break into pieces.