no-bake dessert

Bready or Not Original: Hard Maple Candy

Posted by on Nov 25, 2020 in Blog, Bready or Not, maple, no-bake dessert | 0 comments

This Hard Maple Candy garnered the name “Canadian meth” at my husband’s work. By that nickname, I take it that they 1) liked it, and 2) kept eating it.

Bready or Not Original: Hard Maple Candy

On a more personal note, this candy could also work as a shiv, because this stuff is like GLASS. Trust me when I say that if you decide to break this into pieces with your hands, you will get little cuts all over. Ow.

So maybe tap the candy gently with the butt of a butter knife or use a little mallet, whatever you have that will break the candy apart without harming your pan, counter, or you.

Bready or Not Original: Hard Maple Candy

Once you survive that stage, though, wow will you have a lot of candy to enjoy. Definitely make this to share with a crowd, or you just might go into diabetic shock.

Bready or Not Original: Hard Maple Candy

It’d be a delicious way to go, but seriously, I don’t recommend going at all. We’ve made it this far in 2020. Hold on a while longer.

Bready or Not Original: Hard Maple Candy

This super-easy recipe makes a LOT of hard maple candy that is best sucked on, not chewed. Perfect for holiday gifts!
Course: Dessert
Cuisine: American, Canadian
Keyword: candy, maple, no bake
Author: Beth Cato

Equipment

  • 15x10x1-inch pan (jelly roll pan)
  • candy thermometer

Ingredients

  • nonstick spray
  • 3 1/2 cup white sugar
  • 1 cup light corn syrup
  • 1 cup water
  • 3 Tablespoons maple flavor

Instructions

  • Heavily apply nonstick spray to the jelly roll pan.
  • In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
  • Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
  • Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
  • Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.

OM NOM NOM!

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    Bready or Not Original: English Toffee

    Posted by on Nov 18, 2020 in Blog, Bready or Not, british, chocolate, gluten-free, no-bake dessert | 0 comments

    English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!

    Bready or Not Original: English Toffee

    Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.

    Bready or Not Original: English Toffee

    There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!

    Bready or Not Original: English Toffee

    And homemade is always better, right?

    Bready or Not Original: English Toffee

    Bready or Not Original: English Toffee

    This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
    Course: Dessert
    Cuisine: British
    Keyword: almond, candy, chocolate, no bake
    Author: Beth Cato

    Equipment

    • 10x15x1-inch jelly roll pan
    • candy thermometer
    • uneven spatula

    Ingredients

    • nonstick spray
    • 1 cup unsalted butter 2 sticks
    • 1 1/4 cup white sugar
    • 2 Tablespoons water
    • 1/8 teaspoon salt
    • 3/4 cups almonds slivered or sliced, divided
    • 1 1/2 cups milk chocolate chips use medium-sized chips, not gigantic gourmet ones
    • Maldon sea salt or other fancy salt for top, optional

    Instructions

    • Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
    • In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
    • Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
    • Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
    • Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
    • Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.

    *OM NOM NOM!*

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      Bready or Not Original: Snickerdoodle Quick Fudge

      Posted by on Nov 11, 2020 in Blog, Bready or Not, fudge, no-bake dessert | 0 comments

      Last year I shared my recipe for Cookies and Milk Quick Fudge. This new version builds on that with a holiday twist: I used Voortman Bakery’s holiday special Snickerdoodles plus caramel chips!

      Bready or Not Original: Snickerdoodle Quick Fudge

      Old-fashioned stovetop fudge is great. It’s also fussy, prone to crystallize or not set. Quick fudges are no-fuss and just as delicious.

      Bready or Not Original: Snickerdoodle Quick Fudge

      Any time of year, make this using crisp cookies like many from Keebler. For this holiday take, I used Voortman’s Snickerdoodles, but you could also use gingersnaps or other classic favorites and switch out the kind of sweet chips.

      Bready or Not Original: Snickerdoodle Quick Fudge

      Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

      Bready or Not Original: Snickerdoodle Quick Fudge

      The hardest part is waiting for the fudge to set for the next few hours. This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

      Bready or Not Original: Snickerdoodle Quick Fudge

      Bready or Not Original: Snickerdoodle Quick Fudge

      This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies; Keebler cookies are great year-round, or use holiday cookies as in this version. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won’t take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
      Course: Dessert
      Cuisine: American
      Keyword: fudge, holiday, quick fudge, snickerdoodle
      Author: Beth Cato

      Ingredients

      • 1 1/2 cups store-bought holiday Snickerdoodle cookies chopped and frozen
      • 3 cups white chocolate chips
      • 14 ounces sweetened condensed milk
      • 1/3 cup caramel chips

      Instructions

      • Line an 8×8 or 9×9 pan with foil and apply nonstick spray. Set aside.
      • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
      • Quickly stir in the frozen cookies, and pour into the prepared pan. Sprinkle caramel chips on top and tap them into place.
      • Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge. Keeps for weeks.

      *OM NOM NOM!*

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        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        Posted by on Dec 18, 2019 in Blog, Bready or Not, chocolate, fudge, gluten-free, no-bake dessert | Comments Off on Bready or Not Original: Quick Peanut Butter Chocolate Fudge

         Holiday time can be all kinds of hectic, but if you need a sweet treat in limited time, this Quick Peanut Butter Fudge will be adored by all chocolate and peanut butter lovers!

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        This thing literally comes together in under five minutes. Give it a couple hours to set in the fridge, and there you go. Plus, it keeps for weeks in the fridge (if you can make it last that long) and it can be frozen for ages.

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        I love using walnuts in this fudge, but any nut will do. Can you make it without nuts? Sure, but I find that a little bit of crunch is great for texture. Some seeds could work in this, too, if you need to avoid an allergen (keeping in mind, this already includes peanut butter chips!).

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        My husband had co-workers describe this fudge as “crack.” Consider yourself warned.

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        I’ve shared a number of quick fudge recipes over the years. Here are some others to try out!

        Cookies and Milk Quick Fudge

        Five-Minute Spicy Mexican Fudge

        Quick Maple Cookie Fudge

        Quick Cake Batter White Chocolate Fudge

        Gingerbread Cookie Dough Fudge

        Oreo Fudge

        No-Bake Peanut Butter Pretzel Fudge

        Lemon Cake Batter Fudge

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        Bready or Not Original: Quick Peanut Butter Chocolate Fudge

        This fudge come together in about 5 minutes thanks to the microwave, and results in a smooth fudge reminiscent of peanut butter cups. Cut the pieces small--they are decadent and addictive!
        Course: Dessert, Snack
        Keyword: chocolate, no bake, peanut butter, quick fudge
        Author: Beth Cato

        Equipment

        • 8x8 or 9x9 pan

        Ingredients

        • 1/4 cup unsalted butter
        • 10- ounce bag peanut butter chips 1 bag
        • 8- ounces semi-sweet chocolate chips about 3/4 bag
        • 14-ounce can sweetened condensed milk
        • 1 cup walnuts or other nuts, chopped

        Instructions

        • Line a small square pan with foil and apply nonstick spray or butter.
        • In a large microwave-safe bowl, melt butter with a zap or two in microwave. Add peanut butter, chips, chocolate chips, and sweetened condensed milk. Heat in a couple 30-second bursts, stirring well between each, and continuing until the mixture is smooth. Fold in nuts.
        • Pour into prepared pan. Smooth out using an uneven spatula, taking fudge to edges and pressing down to remove any bubbles.
        • Chill in fudge for at least two hours. Use foil to lift onto cutting board for easy slicing. Store in a sealed container with waxed paper between the layers; keep in fridge as long as a month, or freeze for longer.

        OM NOM NOM!

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          Bready or Not Original: Churro Krispies

          Posted by on Aug 28, 2019 in Blog, Bready or Not, no-bake dessert | Comments Off on Bready or Not Original: Churro Krispies

          Use the new Churros Cereal to make a fast no-bake treat in the mode of Rice Krispies!

          Bready or Not Original: Churro Krispies

          As the Once-and-Future High Priestess of Churromancy in the Holy Taco Church, I cannot observe a product like Churros Cereal and simply walk by. No, I must experiment with it in the kitchen.

          Bready or Not Original: Churro Krispies

          I resolved to adapt this cereal in the mode of Rice Krispies. The first thing I discovered: the box contains more cereal than needed for this process. Measure out 1.5 cups of the cereal to use in some other way, like for cereal (I know, a shock) or eat it straight, because the large pieces actually work well for that.

          Bready or Not Original: Churro Krispies

          The bulk of the box’s contents, though, get coated in a mix of butter and marshmallows to create an ooey, gooey, delicious treat.

          Bready or Not Original: Churro Krispies

          Yeah, there’s absolutely nothing healthy about this, but it sure tastes good.

          Bready or Not Original: Churro Krispies

           

          Bready or Not Original: Churro Krispies

          This Bready or Not original uses Churros Cereal to create a Rice Krispies-style no-bake treat. Using the microwave makes the process especially fast, but this could certainly be done using a large pot on the stove.
          Course: Dessert
          Keyword: churros, no bake
          Author: Beth Cato

          Ingredients

          • 6 cups Churros Cereal
          • 4 Tablespoons unsalted butter
          • 10 ounces jumbo or mini marshmallows 1 bag

          Instructions

          • Prepare a 13x9 pan with nonstick spray. There are about 7 1/2 cups of Churros Cereal in the box, so measure out 1 1/2 cups to set aside for some other use.
          • In very large microwave-safe bowl, watch closely as the butter and marshmallows are heated on HIGH for 1 minute. Stir well. Heat for another 30 seconds and stir again; heat more if necessary. But once it stirs to be smooth, proceed immediately to the next step.
          • Add the 6 cups of Churros cereal to the bowl and completely coat.
          • Promptly pour the sticky mess into the prepared pan and use waxed paper or a greased spatula to press it down. Cool completely before cutting. Serve out of dish or pack into a sealed container with waxed paper between stacked layers. Best eaten the same day.
          • OM NOM NOM!

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          Bready or Not Original: Cookies and Milk Quick Fudge

          Posted by on Aug 7, 2019 in Blog, Bready or Not, chocolate, cookies, fudge, no-bake dessert, oreo | Comments Off on Bready or Not Original: Cookies and Milk Quick Fudge

          Old-fashioned stovetop fudge is great. It’s also fussy, sometimes refusing to set or turning out gritty, and makes the cook babysit a hot pot to stir and stir. I’m all about quick fudges, especially during the Arizona summer. This Cookies and Milk Quick Fudge is especially nice because it has endless variations!

          Bready or Not Original: Cookies and Milk Quick Fudge

          Choose a crisp, crunchy cookie from the store. Maybe on a good sale. In my case, I used Keebler’s Deluxe Grahams. A lot of Keebler’s cookies would work here–just don’t use the soft-baked ones.

          Bready or Not Original: Cookies and Milk Quick Fudge

          Prep the cookies by chopping up a cup and a half. Freeze those bits; it won’t take long. From there, it takes just a few minutes to mix up the fudge.

          Bready or Not Original: Cookies and Milk Quick Fudge

          The hardest part is waiting for the fudge to set for the next few hours.

          Bready or Not Original: Cookies and Milk Quick Fudge

          This recipe makes a lot of fudge, but it’s easy to portion out. Slice it small, and keep it sealed and stored in the fridge!

          Bready or Not Original: Cookies and Milk Quick Fudge

          Make this recipe time and again with different cookies. It could even be customized for the holidays or sporting events with the addition of differently colored sprinkles on top. Have fun with it!

           

          Bready or Not Original: Cookies and Milk Quick Fudge

          This quick fudge is fast to prepare and ready to eat after a few hours of chilling. Use any variety of crisp, firm store-bought cookies here, like many of those made by Keebler. Chop up the cookies and spread them on a wax paper-covered dish to freeze, which won't take long at all. This recipe makes a lot of fudge, and it can keep for weeks if sealed in the fridge.
          Course: Dessert
          Keyword: fudge, no bake, quick fudge
          Author: Beth Cato

          Ingredients

          • 1 1/2 cups chopped store-bought cookies frozen
          • 3 cups white chocolate chips
          • 14 ounce sweetened condensed milk can
          • 3 Tablespoons mini chocolate chips

          Instructions

          • Line an 8x8 or 9x9 pan with foil and apply nonstick spray. Set aside.
          • In a large microwave-safe bowl, heat the white chocolate and sweetened condensed milk in 30 second increments, stirring well after each bout, until it is melted and smoothed. Watch it closely!
          • Quickly stir in the frozen cookies and pour into the prepared pan. Sprinkle chocolate chips on top and tap them into place. Refrigerate at least 2 hours. Use foil to lift fudge onto a cutting board to slice into small squares. Store in a sealed container in the fridge.
          • OM NOM NOM!

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