Peanut Candy Logs Recipes

Steps:

• Line a 15x10x1-in. baking pan with foil; spray foil with cooking spray. Sprinkle with 2 cups peanuts; set aside., In a small heavy saucepan, combine 3/4 cup sugar, 2/3 cup corn syrup and 1/4 cup water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low. Cook, without stirring, until a candy thermometer reads 250° (hard-ball stage)., Meanwhile, beat egg whites in a heat-proof large bowl until stiff peaks form. With mixer running on high speed, carefully add hot syrup in a slow steady stream, beating constantly at high speed for 5 minutes or until thickened. Cover and set aside., In a large heavy saucepan, combine the remaining sugar, corn syrup and water. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; cook, without stirring, until a candy thermometer reads 290° (soft-crack stage)., Gradually pour hot syrup into egg white mixture; stir with a wooden spoon. Stir in the butter, vanilla and salt., Pour mixture over peanuts in pan; press down evenly with buttered fingers., For coating, in a large saucepan, combine the sugar, 1/2 cup cream and corn syrup. Bring to a boil over medium heat, stirring constantly; add remaining cream. Reduce heat to medium-low; cook and stir until a candy thermometer reads 242° (soft-ball stage)., Remove from the heat; stir in vanilla and salt. Pour over nougat layer in pan. Sprinkle with remaining peanuts, pressing slightly into nougat. Cool for at least 2 hours or until set. Cut into 1-1/2 in. x 1-in. pieces. Roll edges in additional peanuts and shape into logs. Wrap in waxed paper. Store at room temperature.

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

Steps:

• 1. Melt butter and peanut butter together. (I do this in microwave in a large bowl.). Add 2 cups graham cracker crumbs and one box powdered sugar. Mix together. Shape into logs, about 1 1/2 inches long or you can shape into balls. Place on cookie sheet and refrigerate until set.
• 2. Melt almond bark in microwave. Dip each log into chocolate, place back on cookie sheet and refrigerate again until hardened. I also sling white chocolate over these as an added touch.
• 3. I leave a few of these out on a plate to return to room temperature for eating. But I store the rest in refrigerator until we want more.

Steps:

• Blend peanut butter and honey.
• Work in as much of the dry milk as you need to make the mixture easy to handle and fairly stiff.
• Pick up the mixture and knead in raisins, distributing them evenly throughout.
• Roll this into a 1 inch thick, 10 inch long log.
• Roll the log in coconut.
• Chill several hours.
• To serve, slice into rounds.
• Store in the refrigerator.

Steps:

• Line a 15x10x1-inch pan with waxed paper. Grease the waxed paper.
• Combine marshmallows, butter, and peanut butter together in a large microwave-safe bowl. Cover bowl and heat mixture in the microwave until marshmallows are melted, about 2 minutes. Stir well.
• Stir rice cereal into marshmallow mixture until well coated; spread onto the prepared pan.
• Combine chocolate chips and butterscotch chips in a microwave-safe bowl. Heat mixture in microwave until melted, about 2 minutes. Stir well.
• Spread chocolate mixture over rice cereal mixture, leaving a 1-inch border around edges. Roll rice cereal mixture around chocolate filling, jelly-roll style and starting with the short side. Peel waxed paper away while rolling. Place roll, seam-side down, on a serving platter. Refrigerate until set, about 1 hour. Cut into narrow slices.