You are absolutely divine, my dear!

One of my favorite things about baking is when other people eat what I create and love it.  Or give me requests to make something and they just light up when they get it.  My mom, when she was just a young lady, used to eat divinity all the time.  Well, I'd never heard of it.  She gave me the recipe and said I should make it sometime.  Boy, oh boy, am I happy I did.  It's delicious!  It just melts in your mouth...

A few things before you attempt this: 1.) You really do need a candy thermometer.  I know a lot of recipes call for one, but you can usually get away with it based on the change in the ingredients, but better safe than sorry.  2.) You are not supposed to make this candy if there is even the slightest bit of humidity in the air (okay okay, I've heard under 40%).  However, living in the Pacific Northwest, that is pretty much impossible, so use 1 to 2 tablespoons less water.

Ingredients

• 2/3 cup white sugar
• 2 tablespoons and 2 teaspoons light corn syrup
• 2 tablespoons water
• 1/2 egg whites
• 1/4 teaspoon vanilla extract
• 3 tablespoons and 2-3/4 teaspoons chopped walnuts and pecans

Directions

1. Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly, until sugar is dissolved.  Cook, without stirring, to 260 degrees on candy thermometer (or hard ball stage).
2. Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for electric mixer). Fold in nuts (if you choose).
3. Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning candy over once, until outside of candy is firm--at least 12 hours. Store in airtight container.
   
   I'm pretty sure I'll be making this again
    
    
   
    p.s. I'm sorry my photos are so awful, my amazing camera was stolen.. :(  I'll get a good one again.  One day.

Sweets and treats

I love candy.  Love love love love it!  However, I've been trying to not eat it as much as I used to.  I decided to try and evolve a candy into something so that I can get the candy and be more satisfied with just one.  I decided to settle on Rolo Cookies.  The original cookie uses a peanut better cookie with a rolo in the center, but I have family members allergic to peanut butter so I went with a normal sugar cookie (Though I'm SURE they would taste amazing with peanut butter).  You can use any sugar cookie recipe you'd like.  Once you've rolled it into a medium sized ball, push the rolo in the center and wrap it.  Make sure there is enough dough on the bottom so your rolo doesn't ooze out the bottom.

The last thing I've made recently (which is apparently also the best) would be these Peanut Butter Cup Bars.  Basically, an at home version of Reese's.  Also, WAY easier to make than buckeyes (ugh, rolling things in chocolate is not fun).

Peanut Butter Cup Bars

1/2 cup butter
1 3/4 cups confectioner’s sugar
1 cup peanut butter
3/4 cup graham cracker crumbs
1/4 cup butter
1/2 cup semi-sweet chocolate chips
(Line a 8×8, 9×9, or 7×11 pan with foil for easy removal of bars later.)
Melt 1/2 c. butter of low heat. Remove from heat and stir in confectioner’s sugar. Add peanut butter and graham cracker crumbs, stirring until creamy. Spread mixture into pan, patting down evenly.
In same pot, on low heat, melt butter. Add chocolate chips and stir until chips are nearly melted and very soft. Remove from heat and continue stirring until chocolate is smooth and shiny. Spread over peanut butter layer. Refrigerate for 30 minutes. Cut into bars.
Store peanut butter cup bars in refrigerator.

I would definitely recommend these!