The following “CHEW THIS!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information.
Crack Candy
Blaise Doubman
I first heard about this recipe while watching Trisha Yearwood promote her very first cookbook. She said this recipe is super simple, which it is, super addictive, which it also is and super delicious, which yes, it is that too. After a lot of research though, I found out that she did not invent the recipe. It has been floating around Church and Community cookbooks forever! Some people, I have found, make it with graham crackers, others use buttery round crackers. I think I want to stick with the traditional method here and just use saltines. Which I did and I am glad I did so. I think the saltines give this a good base without stealing so much of candy taste and texture. When making this candy, be sure that your crackers are really close and not spread a part. When all of this melts, you want the crackers to turn into a giant sheet of candy that you bust and crack into smaller pieces.
I call this “Crack Candy” because you have to crack it and smash it into smaller pieces at the end but I guess you would say it has a double meaning because like I said earlier in my post, it is very addictive! Feel free to use any flavor or combination of chocolate chips you want! Even try white chocolate with crushed up peppermint candies on top! Delicious!
Crack Candy
40 saltine crackers
2 sticks unsalted butter
1 cup light brown sugar, packed
2 cups semi-sweet chocolate chips
Start by preheating your oven to 425 degrees F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
Line all saltine crackers up in an even sheet on the prepared baking sheet.
Combine the unsalted butter and light brown sugar in a medium pot over medium high heat and bring to a boil, stirring occasionally. Once at a boil, stir constantly for 5 minutes.
Remove and carefully pour evenly over the crackers. Place in preheated oven and bake for 5 minutes.
Remove and sprinkle the semi-sweet chocolate chips all over the top. Place back into the oven for 3 minutes.
Remove and carefully spread the melted chocolate chips all over evenly with a knife.
Cover with aluminum foil and place into the freezer for 1 hour.
Remove from freezer and gently remove candy from foil. Break into pieces.
Enjoy!
Ask and Answer: What do you think about savory truffles? Send me a message on my website and let me know what you think. I have been curious as to if so and will write about it later. Blaise Doubman, of Kennard, is an Indiana University graduate. He invites readers to visit his website at: TRAIL BLAISE (http://trailblaise.com). He loves to hear from his readers and can be contacted via the contact page found directly on his website.