Gummy Bear Recipe
- 1/2 cup juice
- 1 tbsp honey
- 2 tbsp gelatin
- 1 gummy bear mold
- Pour 1/2 cup juice into a saucepan set on low heat.
- Add 1 tablespoon honey.
- Add 2 tablespoons of gelatin.
- Mix until all dissolved and then remove from heat.
- Using the dropper, add into your mold.
- Place in the fridge for 30 minutes to cool and form or until solidified.
Note: You can substitute the honey for maple syrup or stevia drops. Test a small amount and taste for sweetness to your liking.
Storage: Keep stored in the refrigerator and they should last at least one week.
Chocolate Raspberry Hearts
- 2 3.5-ounce bars of chocolate
- 1 teaspoon raspberry flavor
- seeds of one vanilla bean or ¼ teaspoon vanilla extract
- Break the chocolate into small pieces and place in a small saucepan over low heat. Add the raspberry flavor and vanilla beans.
- Use a whisk to stir everything together as the chocolate melts. Be careful not to overheat, you just want the chocolate to melt enough to pour into your molds.
- Once the chocolate has liquefied, carefully pour the mixture into your molds. You can use a spoon to fill the molds if that is easier.
- Then, place the molds into your freezer for at least 30 minutes to set.
- Serve chilled or at room temperature.
Homemade Snickers Bars
- 2 cups chocolate chips divided into two 1 cup portions
- 3/4 cup peanut butter divided into three 1/4 cup portions
- 1/4 cup butter
- 1 cup of sugar
- 1/2 cup evaporated milk or heavy whipping cream divided into two 1/4 cup portions
- 7 oz tub marshmallow cream
- 1 tsp vanilla
- 1 1/2 cups salted peanuts
- 1 bag caramels 11 oz
- Line a 9×13 pan (or quarter baking sheet like I used) with parchment paper. Make space in your freezer for the pan. You will be putting it in the freezer and pulling it back out several times.
Bottom Layer of Chocolate:
- Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth then spread on the bottom of the pan. Put the pan in the freezer.
- Put butter, sugar and 1/4 cup evaporated milk in a small saucepan. Begin heating on medium heat, stirring occasionally as the butter melts and the mixture combines. Measure out 1/4 cup peanut butter and set aside. Continue heating mixture. When it comes to a boil, set a timer for 6 minutes.
- After 6 minutes, remove from heat and stir in 1/4 cup peanut butter, the marshmallow cream, and the vanilla. Stir until smooth. Take the pan out of the freezer and pour nougat on top of chilled chocolate. Smooth over the chocolate until the layer is even. Return to the freezer.
- Melt caramels + 1/4 cup evaporated milk in the microwave for 1 minute, adding 30-second increments as needed until caramels melt and the mixture is combined.
- Take the pan out of the freezer. Measure out 1 1/2 cups salted peanuts and pour evenly over the top. Use clean hands to gently press peanuts into the nougat. Pour caramel mixture over the top of the peanuts. Return pan to freezer.
Top Chocolate Layer:
- Melt 1 cup chocolate chips + 1/4 cup peanut butter in the microwave for about 1 minute 30 seconds. Stir until smooth, then spread on top of the caramel, until even.
- Return pan to the freezer for about 10 minutes. Cut into squares while bars are still cold. (this makes cutting nice and even!)
These work better when you make them in a baker’s quarter sheet, but you can make them in a 9×13 pan.
They need to remain CHILLED. Cut with a sharp knife sprayed with non-stick spray. I like to arrange small squares on a serving tray and keep the tray in the fridge until ready to serve.
Bars need to be stored in the fridge, but will still maintain their shape even when left out for a couple of hours. They do get soft though, which is why I prefer to store them in the fridge.