Fudgsicle or Frosty

This is just super fun recipe!  For Fudgsicles I use less ice and make it a little thinner and more carob to make it more "fudgy"  you may want a little more sweetener too.  Just do it to taste!  You will want to hurry and put the Fudgsicles into the freezer right after you pour them into the molds!

 Fudgsicle or Frosty

3-5 cups of ice depending on how thick or thin you want it for

 Fudgsicles I would start with three cups and go from there for Frosties

I would start at 4 cups and add more if you like it thicker.

2-4 Tablespoons raw carob powder up to 4 for Fidgsicles 2 1/2-3 for Frosty

1/3 cup natural sweetener of choice (I have used Sucanat or Agave)

1 can coconut milk

3/4 teaspoon guar gum (optional)

Blend in blender on high until smooth!

Total Time to Make: 5 Minutes (doesn't include freezing time for Fudgsicles)

When I made this and gave it to Ryan after tasting it he knew exactly what it was supposed to be like!  He didn't call it a chocolate shake he said,  "That's a Frosty!"  It must at least taste somewhat close to the "real thing!" 

It's really just so sad this little girl has NEVER had a artificial colored and flavored sugar water Popsicle, Otter Pop or the like!  She's just so deprived and looks really upset about it doesn't she!

Chewy Nutty Candy

Update July 2010: I'm bringing this recipe forward because we made them again for the first time in a very long time.  We made them because  we are teaching  Bonnie's kids how to make healthy treats!  I told Bonnie that the key to remaining consistent and to actually change to a healthy lifestyle is to not white knuckle it and have amazing will power.  It's to go ahead and have lots of treats around.  People who have been on the Standard American Diet are used to having so many sweets and sugar in pretty much everything that it will take a while for tastes to change. 

So my method is to go ahead and have lots of treats around just be sure they follow my Ingredients List!  READ LABELS and better yet make your own with good ingredients.  I found that if you feel deprived that you will rebel and just go for the junk.  And then you feel guilty afterwards.  It's not about depriving yourself or feeling guilty  we always give up when we feel that way.  I know I tried pretty much every diet until I figured this out!  Diets only make you fatter and much more unhealthy in the long run!  Get this now they DO NOT work!!!!!

Simple, Healthy, Tasty is NOT a diet but a Lifestyle.  It's a enjoyable, fun, happy, simple and healthy lifestyle.  (I know of people who know us but don't know us very well that really think we snack on carrots and greens all day like we were rabbits or something!  Not that we don't enjoy those things but seriously!?!?!  Does anyone have that kind of will power!?)  When I finally figured it out I never felt deprived or like I was missing out on something.  My life was filled with so much fun good things that I simply didn't even think about, miss, or crave the other.

When I was coming off my Sugar addiction I ate a lot of healthified sweets!  Chewy Nutty Candy was one of my favorites and I ate a lot of them;  honestly more than I probably should have.  But I still lost weight and I didn't feel deprived and I didn't crave the junk.  Again as a person that had weight issues pretty much all my life I can't emphasize enough how freeing this was. 

But now over 8 years later we have had a batch of Chewy Nutty Candy made all week and I have only ate a couple.  They are so sweet to me that a little goes a long way.  But when I was a sugar addict I didn't think they were all that sweet and I could eat a bunch in a sitting!  It's amazing to me.  It was quite subtle, and I just gradually craved less and less sweets.  I still enjoy them now but I'm easily satisfied.  Again I loved how freeing I found it to be able to have my cake and eat it too as long as it was healthified.  And not have to worry about dieting or my weight any more.

Now I have found I'm even a step further on that freedom road.  I feel more in control I can choose more rationally.  I don't down a batch (yes you read that right I'm talking by the dozens I'm sure those of you who have had or do have a sugar addiction will understand, they would "call" me until they were gone) of cookies anymore healthified or otherwise.  I still enjoy a good cookie but I'm easily satisfied.  It's another level of freedom I didn't think I would have.  It's like for a long time I lived to eat.  Now in these past few years I feel I truly eat to live.  I'm am free-er then I ever thought possible.  No longer controlled by a sugar addiction!  I love it!!!!! 

Chewy Nutty Candy

1 1/2 cups honey or agave

1 cup natural peanut butter

2 teaspoons vanilla

1/2 cup unsweetened shredded coconut

1/2  cup nuts, chopped (we like almonds)

1/4 cup raisins (optional)

2 cups oatmeal

Chopped walnuts and/or coconut (to roll candies in)

Cook honey over medium heat until it reaches the soft ball stage using a candy thermometer. VERY IMPORTANT BE SURE NOT TO OVERCOOK OR THE CANDY WILL NOT BE CHEWY IT WILL BE HARD TACK;) Take off heat and add vanilla. Let cool some then add peanut butter, almonds, coconut and oatmeal. Using a spoon or small cookie scoop

No Bake Cookies

Alright I cannot take credit for this great recipe. My Mom has a neighbor (you know who you are;) who has obviously learned well the art of healthifying. She took one of their favorite recipes and healthified it! And I just have to tell you it's perfect! I liked it even better then the no bake cookies I have tried before! I didn't get a picture because well no bake cookies are just blobs not much to look at but oh they are sure Tasty! Not to mention Simple and Healthy! Thanks Mom's Neighbor!!!!

Enjoy!

No Bake Cookies

2 cups sucanat
1/4 cup carob powder
1/4 tsp salt
1/2 cup rice milk
1/2 cup coconut oil
1/2 cup peanut butter
3 cups quick oats (I acutally used regular oats

they turned out great)
1/2 cup unsweetened coconut
1 tsp. vanilla

Place first 6 ingredients in a large saucepan and bring to a boil over medium heat. Remove from heat and cool 1 minute. Add remaining ingredients. Stir well and drop by teaspoonfuls onto waxed paper.

Candied Almonds

Really this recipe would be good with most any kind of nut. Walnuts, Pecans, or Almonds would probably work best! I have tried this recipe with Walnut also it's very good but mostly I use almonds because I have lots of them. I made one batch with soaked and then dehydrated. These were super tasty and I'm guessing still had a few enzymes left in them not to mention bursting with nutrition. I also tried it with just roasting them. Both kinds were very fun to eat and YuuuUUUuuuMMMMMmmmY!

Candied Almonds

3 3/4 cups Almonds (baked in a 375 degree over for 5-10 minutes stirring once OR soaked overnight then dried in dehydrator at 105 degrees for 12 hours)

1 1/2 cup Sucanat
1 1/2 teaspoon cinnamon
3/4 cup water
3/4 teaspoon sea salt
2 teaspoons vanilla
1 drop butter flavor (optional)
1 drop maple flavor (optional)

With Coconut oil; Oil sides of large heavy sauce pan. Cook (ON MEDIUM HEAT, do not go over medium you want to get this to temperature SLOWLY or you will burn it!) water, Sucanat, cinnamon and salt. Stir until Sucanat dissolves and mixture boils. Cook without stirring to 236 degrees using a candy thermometer. (Again this will take a little time but it must get to temperature in order to become "candied" DON'T turn up stove keep it on medium-low) Quickly remove from heat as soon as it hits 236 degrees. Add vanilla, optional flavorings and nuts. Stir for one minute until nuts are well coated. Spread out onto oiled cookie sheet. Break into pieces when cool.

Ginger Bread Cookies

and/or Ginger Snaps!

Ryan has always liked molasses type ginger bread cookies. I finally tried healthifying some this year in honor of the season! Ry says they are perfect I say they are Simple, Healthy, and Tasty! If you want the harder Ginger Snaps just bake them longer; Simple! I hope you enjoy them I know we are!

Ginger Bread Cookies

3/4 cup coconut oil melted
Egg Replacer for 1 egg
1 cup Sucanat
1/4 cup blackstrap molasses
2 cups soft white wheat flour
2 teaspoons baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon each of ground cloves,
nutmeg, and sea salt

Cream together oil and Sucanat. Add Egg Replacer and molasses then mix in spices, soda and salt. Add flour last mix well roll into walnut sized balls. Gently roll in Raw sugar place on cookie sheet press down gently with hand to flatten. Bake at 350 degrees for 8 minutes or 10-12 minutes for Ginger Snaps. Let cool for 3-5 minutes before removing from pan to cooling rack.

Popcorn Balls.

This super simple popcorn ball
recipe is sure to be a hit.
It also makes yummy
'caramel' popcorn...if you
decide not to form the balls.

Popcorn Balls

1.5 cups raw honey
1.5 cups natural peanut butter
1 large bowl popcorn
{1/2 cup kernels popped}

Put honey and peanut butter into
sauce pan and heat over medium
heat until pourable.

Pour over popcorn.

Mix well and then
form into balls...
or not.

Snickerdoodles

Sorry I don't have a picture of these. My camera a computer don't always cooperate with me! ;) But we made these this week and they are super tasty! My sister give me this recipe last year around Halloween time and I finally pulled it out to give it a try! Ummm let's just say they were a HUGE hit! We are sorry we didn't try them sooner! They would make a great Halloween treat and go really well with the Pumpkin Pie Ice Cream! Thanks Em!!!!

Snickerdoodles

Ingredients:

1 1/2 cup ground soft white wheat flour
1/2 cup pure cane sugar or Sucanat
1/2 teaspoon baking soda
1/2 teaspoon sea salt
5-7 tablespoon coconut oil
1 tablespoon vanilla
1 tablespoon real maple syrup
1 egg replacer
cinnamon and cane sugar for coating

Directions:

Mix dry ingredients in a bowl. Mix wet ingredients in measuring cup (make sure they're blended well). Stir wet ingredients into dry ingredients. Using hands, form dough into a big ball. (If it sticks together well, then its the right consistency. If not, then add a bit of water and mix it well.)

Form dough into cookie sized balls and roll into cinnamon/ cane sugar mixture. Place on ungreased cookie sheet. Flatten each ball a little bit. Bake at 375 degrees for about 7 minutes.

Classic Peanut Butter Cookies

I have been making healthified peanut butter cookies for a long time and we have always loved them. Then one day a good friend of mine brought some of hers over for a party we were having. She's quite the healthy whole foods cook herself and with 7 kids she has also learned to do it frugally. So when I tried her cookies and said dang those are really good the texture is so perfect what's your secret. She told me that actually she didn't want to use that much coconut oil so she replaced half of it with pureed white beans instead. I thought they were super and have been making them that way ever since! They remind me of the classic cookies I used to make for my Dad that he always loved. He even says these taste like them!

Just so you know these make up a great big batch! When it comes to cookies the more the better right!

Peanut Butter Cookies

1 1/2 cup coconut oil (she used 3/4 c coconut oil and 3/4 cup pureed white beans)
2 2/3 cup honey
3 cups natural peanut butter
6 cups whole hard white wheat flour
2 teaspoon baking soda
1 teaspoon sea salt

Beat oil,(beans) honey, and peanut butter. Mix in flour, soda, and salt, already sifted together. Scoop spoonfuls and drop onto baking sheets and press flat with a fork. Bake at 350 for 8 minutes. Be careful not to let them get too brown or they will be crunchy. These are very rich. Makes 5 dozen large cookies.

Maple Walnut Cookies

These are so good any cookie lover will really enjoy them even if they don't like walnuts! (They are ground and so you don't know they are in them.) They taste too good to be healthy but because of the flax and walnuts they are full of the good omega fatty acids that help with so many things and we can't seem to get enough of! Just be sure not to tell your family how good they are for them! ;) ENJOY!

Maple Walnut Cookies

2 1/2 cups walnuts ground in food processor or blender (measure then grind)

2/3 cup whole wheat flour

3/4 t. sea salt

1/3 cup golden flax seed meal (ground flax seeds)

2/3 cup pure maple syrup

2 t. vanilla

1 t. maple flavoring

1/3 cup carob chips

In order, mix together ingredients well. Grease cookie sheet & preheat oven to 350. Drop dough on cookie sheet with spoon & flatten with fork. Bake for 18 minutes. Or until lightly browned. Let cool for just a minute then remove from the cookie sheet before totally cooled.

Rice Crispy Treats

Sorry it's taking me so long to get these posted! So many things to post so little time! ;) Keep checking in and don't give up on me. There is so much I want to post I just need to make the time to do it! Not just great recipes but lots of good info too! Like what we do for coughs and colds, what we eat in a day and tricks I use that keeps my average daily kitchen time under an hour. Things like that! You may have to be patient with me though I do have a life outside of this blog! ;) But I do so enjoy my time spent with YOU!

Better Than Rice Crispy Treats

1 cup peanut butter (creamy or chunky and all natural of course)
5 cups brown rice crispy cereal (found at health food store)
½ cup ground golden flax seed
1 teaspoon vanilla
3/4 -1 cup Sucanat or turbinado (raw)sugar
1 cup honey

Bring peanut butter, Sucanat, and honey to a boil over medium heat, stirring constantly to prevent scorching. As soon as it's bubbling, remove from heat, add vanilla, rice crispy cereal and ground flax seed. Press into a cookie sheet size pan and cut into bars, eat when cooled.

P.S. From my Sis, I don't usually do this but my Mom and Sister do and it is very tasty!!! My Sister mentioned it in the comments so I thought I would just put it here! Thanks Sis!

"I know you know this...but it is also very yummy to melt together 1 cup of carob chips and 1/2 cup of peanut butter and 'frost' the top of the rice crispy treats before you cut them. Put them in the fridge so they set up quicker and then....wah lah! Scotcheroos! :)"

Classic Oatmeal Cookies

I have been trying for a while now to find a really good old fashioned Oatmeal Cookie recipe that I could "healthify." Every time I try they have ended up a bad consistency. (usually ran all over the pan and didn't even resemble cookies;) Well for Cub Scouts my son needed to cook for one of his requirements. His Scout book (of all places) had a regular old Oatmeal cookie recipe. I thought it shouldn't be to hard to healthify so my son and I put our heads together and we came up with these! They turned out great I have always like good ol' Oatmeal Cookies and I am so excited these turned out!

Classic Oatmeal Cookies

3/4 cup coconut oil melted

1 1/2 cup Sucanat

egg replacer for 1 egg

1/4 cup water

1 teaspoon vanilla

3 cups uncooked regular oatmeal

1 cup whole wheat flour

1 teaspoon sea salt

1/2 teaspoon baking soda

dash of cinnamon and/or nutmeg (optional)

Beat together the oil, Sucanat, egg replacer, water and vanilla until creamy. Combine the remaining ingredients, add to the first mixture, and mix well. Drop onto greased cookie sheet like any cookie. Bake at 350 degrees for 10-12 minutes. Be sure not to over bake or they will be crispy I like my cookies chewy. You may find you want to even bake them for less time! For variety, add chopped nuts, raisins, carob chips, or coconut.

Popcorn, Popcorn, Popcorn

We recently made some really Tasty caramel popcorn. We also healthified a quick Simple and Tasty molasses popcorn balls passed down from Great-Grandma. Then I noticed I didn't have any of my other yummy caramel corn type recipes on here. So here ya go! Have fun!

Crispy Caramel Corn

1 cup coconut oil

2 cups Sucanat

1/2 cup Agave Nectar

1 teaspoon sea salt

1/2 teaspoon baking soda

1 teaspoon vanilla

20 cups (5 quarts) popped popcorn

Place popcorn in 2 large shallow baking dishes. I used my two rectangular bakers (large cake pans) if you have the smaller average size cake pans you could use those too but it will probably take 3. Preheat oven to 250 degrees.

In a medium saucepan over medium heat, melt oil. Then stir in Sucanat, Agave, and salt. Bring to a boil, stirring constantly. Boil without stirring 4 minutes. Remove from heat and stir in soda and vanilla. Pour over popcorn stirring to coat. Bake in oven stirring every 15 minutes, for 1 hour. Let cool completely before breaking up and EATING!

Grandma Pyne's Molasses Popcorn Balls

1 cup Sucanat

1 1/2 -2 Tablespoons molasses

1/4 cup water

1/2 Tablespoon coconut oil

1/2 teaspoon sea salt

1 large bowl of popped popcorn

In medium saucepan on stove top stir in all ingredients EXCEPT popcorn. Stir constantly, using a candy thermometer heat to hard ball stage. Pour on popcorn and stir as quickly as you can for into balls be careful it is HOT! Some plastic oiled gloves might help. If you don't' like the strong molasses flavor (we really liked it) you can you honey in place of all or some of the molasses.

Caramel Popcorn

2 cups honey
½ cup coconut oil
1/4 cup molasses
3 heaping teaspoons peanut butter
1 teaspoon vanilla
dash of sea salt
Peanuts (optional)

Mix ingredients and pour over popped popcorn (enough popcorn to fill a very large 10-Quart stainless steel mixing bowl). Mix well to coat popcorn. Leave in mixing bowl and bake in oven at 200 degrees for 1 hour, stirring every 15 minutes. Remove and cool, OR bake for only 45 minutes, remove, and form into popcorn balls using oiled hands.

Cracker Jacks

8 quarts popped corn
1 ½ cups honey
½ teaspoon salt
1 ½ teaspoon vanilla
1/4 cup coconut oil (can leave out or use less)
1 cup raw peanuts

Place Popcorn in Large bowl. Put raw peanuts on a cookie sheet a bake at 350 degrees, stirring occasionally until browned and roasted, about 8 minutes. In a large saucepan, heat honey and salt over medium heat until hard crack stage with a candy thermometer. Remove from heat and add oil, vanilla and peanuts. Stir well and pour over popcorn mixing thoroughly to coat. Spread out on 2 cookie sheets to cool. Break apart after it cools.

Really Simple Popcorn Balls

1 cup peanut butter
1 cup honey
1 large bowl of popcorn

Warm honey and peanut butter in saucepan on the stove until the peanut butter is melted. Pour over popcorn make sure it is well coated so you can form into balls. If you have too much popcorn they will not stick together but it still tastes good. Too little popcorn and they will be gooey.

Pumpkin Cookies

I just noticed that I did not have these cookies posted ! They have been a family favorite for a while now and seem quite versatile. We have made cookies (of course), muffins, (will need to cook longer), bars (just spread the dough out onto a cookie sheet), and I think my mom used the recipe once to make pumpkin rolls (she left out the carob chips and nuts for that though). Sorry I don't even have a picture but I thought that you all would enjoy them especially this time of year! Have fun!!

Pumpkin Cookies

1 cup coconut oil (melted)
4 cups Sucanat
2 Tablespoons Ground flax seed mixed with ½ cup water

and set for a minute to gel
5 cups whole wheat flour
1/4 teaspoon ground ginger
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon all-spice
1 3/4 teaspoons sea salt
1-29 oz. Can of pumpkin
1 cup Carob chips
1 cup chopped walnuts
1 teaspoon vanilla

Beat oil and Sucanat in mixing bowl. Add Flax seed mixture and beat well. In a separate bowl, stir together the flour, baking powder, soda, spices, and salt. Add Sucanat mixture alternately with pumpkin into flour mixture. Stir well after each addition. Fold in Carob chips, walnuts, and vanilla.
Drop by teaspoon onto a greased cookie sheet. Bake for 15-20 minutes or until golden brown at 350 degrees.
Serves: A whole lot! This makes about 70 cookies - you may want to cut this recipe in half. But we like them so much we usually wish we had doubled it!!

Truffles

Truffles

½ cup coconut oil
½ cup almond butter
6 Tablespoons raw carob powder
2/3 cup turbinado (raw) sugar, powdered fine in blender
1 teaspoon liquid soy lecithin
pinch of sea salt
½ teaspoon vanilla

Warm up the coconut oil and almond butter in a saucepan until smooth. Add the rest of the ingredients and stir until well combined and very smooth with a wire whisk. Pour contents of sauce pan into a small square rubbermaid or tupperware container that has been oiled with coconut oil. Cover and chill overnight or until firm. On a clean, dry surface, "pop" out the truffles by turning over the container and putting your thumbs into the center of the container and flexing it until the truffles come out in one big piece. Cut the truffles with a very sharp butcher knife that is slightly warm into 16 pieces (4 one way and 4 the other way.) Just so you know last time I made this I doubled it and poured it into a oiled 9x9 pan to freeze. They were a little tricky to get out since my pan was a stone ;) but it made a bunch the picture of the platter was taken after the first layer above it had been eaten. And it seems like there was even half of a third layer too! Just FYI! Oh and those are just the LITTLE candy cups not regular sized cup cake ones. They are just bite size! Work quickly as the truffles will melt at room temperature. Put the truffles into individual cupcake holders, or return them to the container. Keep chilled and covered to preserve freshness.

NOTE: The Truffles call for almond butter but I sometimes use natural peanut butter instead. Both are good it tastes more like just chocolate if you use almond butter and more peanut butter chocolate if you use peanut butter ;) I have made peanut butter cups buy making the truffles with the almond butter then pouring a little into the bottom of a cupcake holders then adding some peanut butter mixed with honey and putting it in the center and then filling the rest of the way with the truffle mixture and freezing! They are very, very Tasty!

Good-N-Healthy Cookies

I got this recipe from my sister a while back when ever I make them everyone says how good they are. An instant favorite! Thanks Sis!

Good-N-Healthy Cookies

1/3 cup peanut butter

2 Tablespoons coconut oil

1 cup Sucanat

1/3 cup almond or rice milk

1 teaspoon vanilla

1 cup whole wheat flour
½ tsp. baking soda

½ tsp. sea salt

1 cup rolled oats

½ cup carob chips

½ cup chopped nuts

Whisk together first 5 ingredients. In a separate bowl combine flour, soda, salt. Add to the peanut butter mixture and mix well. Fold in oats, carob chips, and chopped nuts. Drop on oiled cookie sheet. Bake at 350 degrees for approximately 8 minutes.

Honey Taffy

Put as much honey as you want into a large enough pan to hold it. (It will raise and bubble so you will want at least a 4 or 5 quart pan) Heat honey on Medium heat stirring constantly until it reaches 285 degrees on your candy thermometer. Remove from heat pour onto 1 or 2 oiled cookie sheets depending on how much honey used. Now we like to flavor our taffy sometimes although the honey flavor is good by itself. But we have added cinnamon or peppermint oil at this point to desired strength and stirred it around. Let the Honey cool bringing the edges to the center of the pan. As soon as you can handle it without being burned oil hands and start pulling. Pull until a shiny whitish golden color. We use coconut oil both on our hands and on the pans. Have fun try your favorite flavor of oil.

Toffee Pretzel Crunch

Toffee Pretzel Crunch

1 package sliced almonds 2.25 oz.
½ cup unsweetened flaked coconut
1- 9 oz. Bag of small spelt pretzels
1 cup plus 2 T. Organic sugar
1/3 cup coconut oil
2 Tablespoons water
2 teaspoons agave nectar
½ teaspoon sea salt
1 drop butter flavor
1 drop maple, almond, or flavor of choice (optional)

Preheat oven to 350 degrees. Spread almonds and coconut on an ungreased baking sheet. Stirring every 2 minutes, bake 4 to 6 minutes or until almonds and coconut are lightly browned. (The second time I made this I actually skipped this part they still turned out good) Combine almonds, coconut, and 2 cups of pretzels in a 10 ½ x 15 ½ inch greased with coconut oil jellyroll pan; spread in a single layer. (I added some pretzels to be sure they covered the pan in a single layer)
Oil sides of a heavy medium saucepan with some coconut oil. Stirring constantly, cook over medium-low heat until sugar dissolves. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Attach a candy thermometer to pan, making sure thermometer does not touch bottom of pan. Increase heat to medium and bring to a boil. Cook, without stirring, until mixture reaches 290 degrees. Remove from heat mix well. Pour a thin stream over pretzel mixture; do not stir. Let cool and break into pieces. Store candy in a resealable plastic bag.

Peanut Brittle

This became an immediate favorite for obvious reasons!

Peanut Brittle

3 cups dry roasted (preferably unsalted) peanuts

2 cups organic sugar or Sucanat (note Sucanat will make the color a little darker but will be better for you and shouldn't really change the flavor)

3/4 cup agave nectar (could use honey but I love the mild flavor of agave)

1/4 cup water

1/8 teaspoon sea salt

2 Tablespoons coconut oil with a drop of butter flavor

2 teaspoons vanilla extract

2 teaspoons baking soda

candy thermometer

2 oiled baking sheets (I used one cookie sheet size and one cake pan size this was about right)

In a large saucepan, combine Sucanat, Agave, and water. Cook over medium heat, stirring until sucanat dissolves. Bring to a boil, blend in coconut oil and vanilla. Stir nearly constantly until temperature is at 280 degrees, add peanuts. Stir constantly until 295-300 degrees is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto the baking sheets try to spread it out with a spoon as quickly as possible to get to desired thickness. Loosen from the pans as soon as possible and turn over. (They were pretty well set up and cool by the time I did this) Break hardened candy up and store in an airtight container or double Ziploc.