Moms Cracker Candy Recipes

EASY CRACKER CANDY

Steps:

• Preheat oven to 400°F.
• Place the crackers side by side in a foil-lined jelly-roll pan (I spray the foil with non-stick spray).
• Combine the butter and brown sugar in saucepan.
• Bring to a boil, stirring constantly.
• Cook for 3 minutes.
• Pour the mixture over the crackers.
• Bake 5 minutes.
• Sprinkle the chocolate chips over the baked crackers.
• Let stand 5 minutes then spread the melted chocolate over the top.
• Sprinkle with nuts if desired.
• Chill in the refrigerator until set.
• Invert onto a flat surface; remove the foil and break into pieces.
• Store, covered in an airtight container in refrigerator.
• Note: You can skip the chocolate chips- it's still delicious.

CRACKER CANDY RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C) degrees.
• Line cookie sheet with foil & spray with non-stick cooking spray. Line crackers end to end on sheet, breaking crackers to fit the end if necessary.
• In a saucepan, melt butter on low heat. Once melted, add brown sugar and turn heat to medium. Continue stirring until boiling - then boil for 3 minutes (set timer).
• Pour over crackers, spread evenly working quickly.
• Put sheet into oven - bake for 5 minutes.
• Remove - pour chocolate chips over top - place a sheet of foil over and let melt for 3 minutes.
• Spread melted chocolate over the top evenly. Add nuts to top - replace foil and refrigerate until set. (Can be frozen.)
• Break up into pieces.
• Nutrition Calories: 2589 Fat: 229 grams Carbs: 142 grams Fiber: 0 grams Sugars: 137 grams Protein: 2 grams
• Enjoy!

MOM'S CRACKER CANDY

Steps:

• 1. Pre-heat oven to 400 degrees. Line a cookie sheet with aluminum foil and spray generously with Pam. Line with saltine crackers in a single layer.
• 2. In a small pot combine sugar and butter and bring to a boil. Once mixture is boiling continue cooking for three minutes. Mixture should be a deep caramel color. Immediately pour over the crackers and spread to cover them completely.
• 3. Bake at 400 degrees for 5-6 minutes. The crackers will look bubbly. Remove from oven. Sprinkle chocolate chips over hot toffee and let sit for a couple of minutes. When they are melted using a spreading knife spread over toffee(at this point you can sprinkle on chopped walnuts or almonds). Cool completely and break into pieces.

SODA CRACKER CANDY

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15 inch cookie sheet with aluminum foil.
• Place crackers in a singe layer over prepared cookie sheet. Use more or fewer crackers as needed to cover the bottom of your pan.
• In a small saucepan over low heat combine butter and brown sugar; bring to a boil. Boil for 3 minutes; pour over crackers.
• Bake in preheated oven for 5 minutes. Sprinkle chocolate chips evenly over the top. Sprinkle almonds over chocolate chips; using the back of a wooden spoon, press nuts into chocolate.
• Chill in refrigerator for at least 3 hours, or until set. Break into pieces and store, sealed, in refrigerator.

CRACKER CANDY

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Melt butter in a saucepan over medium heat. Stir in sugar, and bring to a low boil. Continue boiling, stirring constantly to prevent burning, approximately 3 minutes.
• Arrange crackers on a cookie sheet in a single layer, and drizzle with sugar mixture. Bake at 425 degrees F (220 degrees C) for 5 minutes, or until edges begin to brown.
• Remove from oven and spread chocolate chips evenly over the top as they melt. Sprinkle with nuts, gently pressing into the melted chocolate. Cool until chocolate has hardened, and break into pieces. Store in refrigerator until ready to serve. Allow to cool, and break into pieces. Refrigerate until ready to serve.

CRACKER CANDY

Steps:

• Preheat oven to 400 degrees.
• Line a half sheet baking sheet (18" x 13") with aluminum foil and spray with cooking spray.
• Line baking sheet with soda crackers, salt side up with edges touching. Set aside.
• Over medium heat, while constantly stirring, bring butter and sugar to a gentle, yet constant, boil. Don't turn the heat too high or the mixture might separate. I like to use a whisk for stirring.
• Once the caramel mixture comes to a gentle, yet boil that doesn't stop when stirred, remove the whisk or spoon. Boil for exactly 3 minutes without stirring. The heat needs to as low as possible and still hot enough for the caramel mixture to boil. If you turn the heat too high it might burn.
• Remove caramel from heat and drizzle over crackers in prepared pan. Spread with the back of the spoon to cover crackers as much as possible. Don't worry if there are spots without any caramel covering them. It will work itself out in the oven.
• Bake for 5 minutes.
• After removing from the oven, sprinkle with chocolate chips. Let them sit for about 5 minutes. The heat from the candy will melt the chocolate chips as they sit.
• Spread chocolate chips with the back of a spoon. If desired sprinkle with chopped nuts.
• Cool completely. Break or cut into pieces.

MOM'S WHITE CRACKER FUDGE

Steps:

• First butter a cake pan and set aside.
• Then measure out your peanut butter, vanilla and crackers(make sure they are crushed and ready)also set this aside.
• Now in a heavy sauce pan wipe the 2 T butter around the inside of the pan, this coats the pan and helps keep the sugar from crystallizing.
• Add the sugar and the milk to the pan.
• Heat over med heat stirring constantly.
• Bring to a boil. let boil but keep stirring for three minutes.
• When time is up remove from heat *work quickly here* add crushed crackers, peanut butter and vanilla stir fast and well because it will start to get hard.
• Pour this into your prepared cake pan and let cool. cut into squares and enjoy.