Candy Collection 1

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Title: Olga's Microwave Peanut Brittle(Emily)
Keywords: Peanuts, candy, microwave

MICROWAVE PEANUT BRITTLE
^^^^^^^^^ ^^^^^^ ^^^^^^^
Power level-High 8-11 minutes all together
You can have peanut brittle in not time at all.
I use a 2 qt. Visions Ware dish by Corning
Please do not set hot glass dish on cold counter.

1st:

1 cup sugar
1/2 cup white corn syrup
Cook at high 4 min.

2nd:
1 cup roasted salted peanuts

Stir in peanuts to above syrup.
Cook at high 3 to 5 min until lightly brown.

3rd:
1 tea butter
1 tea vanilla

Add butter and vanilla to syrup blending well cook at high
1 or 2 minutes more.

4th:
1 tea baking soda
Add to syrup and gently stir wutil foamy.
Pour on greased cookie sheet.  Let cool and enjoy!

Emily Jorge


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Title: Stained Glass Candy
Keywords: Candy, hard, stained, glass, Sharon's, mine

3-3/4 cups white sugar
1-1/2 cups Lily white syrup (or Karo, must be colorless)
1 cup water
food coloring
oil based flavorings (I use Wilton's)
tin foil
icing sugar (approx 10 cups) (can be re-used over and over)
sharp pair of scissors
candy thermometer
volunteers to help cut!

Mix the white sugar, white syrup, and water in a medium sized pot. Add the food
coloring you want (green for spearmint, orange for orange) Bring to a boil, and boil until
candy thermometer reaches 300F degrees. (Can take up to 20 minutes)   Stir to mix all
the ingredients, but once it starts to boil, do not touch.  Pot must be big enough to allow
for double, as it rises as it boils

While the candy mixture is boiling, shape a large piece of tin foil by folding up the sides
and ends.  (I use the large foil about 3 feet long) to create a large cookie sheet type shape. 
Put the icing sugar on the foil to completely cover it, and bank up the sides with icing
sugar.

When the candy mixture has reached 300F, remove from heat.  Let sit about 10 seconds
and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add about 1 to 1-1/2 tsp of
the oil based flavorings depending on how strong you want the flavor.  Stir until mixed
(may boil a bit and DON'T stand over top of pot as flavor with escape in the air and up
your nose!! 8-} )  Once flavoring is combined, pour mixture onto the icing sugar and use
rubber spatula to scrape all mixture out of pot.  Put pot, spatula and candy thermometer
into sinkful of hot soapy water.  If you allow it to harden you won't be saying nice things
about me at all!! 8-} As candy is cooling, keep checking by trying to pull up the edges. 
Once it gets to the consistency that you can lift it a little, start cutting it FAST!  I cut off a 
chunk and then cut it up into bite-sized pieces. The outside will cool first so you have to
watch it. If it hardens to quickly you will end up with a good size lollipop that you won't
be able to cut.  It will shatter like glass. Continue working your way around until all is
cut.  Then I take all the candy and put it in a strainer that is sitting over a bowl.  Shake
some of the excess icing sugar off candy and allow to cool thoroughly. Pack in airtight
containers.  I find Zip-Loc Freezer bags pretty good. This recipe makes about 2 lbs candy. 
Once I have done all the flavors that I want, then I set up all the bags and put about 10 of
each flavor into a smaller zip-loc and seal.  They make great Christmas gifts for family
and all the various people you give to....mailman, garbage man, paperboy, school
teachers, your kids friends..etc.  I figure if the kids have to help me cut, they get some to
give to their friends..  Besides.. makes a good bribe to get them to help!!

Origin:  ME!  Sharon Stevens
Shared by:  ME!  Sharon Stevens

  Chipped from the bottom of Sharon's Igloo   ^^oo^^
  

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Title: Orange Truffles
Keywords: Candy, gift, holiday

1 4-oz. pkg. sweet baking chocolate
20 chocolate sandwich cookies, finely crushed (2 cups)
1 c. toasted ground hazlenuts or almonds
3 Tbsp. whipping cream
1 Tbsp. orange liqueur or orange juice
1 Tbsp. finely shredded orange peel
1 Tbsp. orange juice or water
1/4 c. presweetened cocoa powder or powdered sugar, or 
1/3 c. chocolate-flavored sprinkles or finely ground nuts.

In a heavy medium saucepan melt chocolate over low heat. Remove from head and stir
in crushed cookies, nuts, whipping cream, orange liqueur or juice, orange peel, and
orange juice or water.  Cover and chill 1 hour or till mixture is easy to handle.  Shape
into 1-inch balls. Roll truffles in cocoa powder, powdered sugar, chocolate sprinkles, or
ground nuts.  Store in refrigerator.  Makes about 3 dozen.

Note: You may need to roll truffles in powdered sugar and presweetened cocoa a few
times before serving (truffles soak up these coatings).

Per truffle: 71 cal., 5 g fat, 3 mg. chol., 1 g pro., 7 g carbo., 42 mg sodium.

Source:  Better Homes and Gardens magazine.


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Title: Rum Balls
Keywords: Candy
Servings: about 46 balls

3 c. finely crushed vanilla-wafer crumbs
1 c. ground pecans
2 c. powdered sugar, divided
2 Tbsp. cocoa powder
3 Tbsp. light corn syrup
2/3 c. rum

1.  Mix vanilla-wafer crumbs, pecans, 1 c. powdered sugar and cocoa in bowl.  Add corn
syrup and rum, mixing well.

2.  Roll into balls the size of walnuts.  Roll in remaining 1 cup powdered sugar.  Store in
tight-fitting container.


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Title: Divinity
Keywords: Candy

1-1/2 c. sugar
3 oz. (6 Tbsp.) light corn syrup
3 oz. hot water
Dash salt
1 egg white
1-1/2 Tbsp. flavored gelatin powder
1/2 tsp. vanilla
Candied cherries, pineapple, coconut, etc., if desired

Butter sides of heavy saucepan; in it combine sugar, corn syrup, water and salt.  Cook
and stir till sugar dissolves and mixture begins to boil.  Cook to hard-ball stage (250-)
without stirring. Remove from heat.

Meanwhile, beat egg white to soft peaks; gradually add gelatin, beating to stiff peaks. 
Add vanilla and pour hot sygar-syrup mixture slowly over egg white mixture, beating
constantly with mixer at high speed till soft peaks form and mixture starts to lose its
gloss.  Stir in candied fruit or whatever, if desired. Beat by hand until mixture holds its
shape.  Drop from teaspoon onto waxed paper or buttered cookie sheet.  Store air-tight.

Source: Mother

NOTE:  This recipe is a little touchy.....it sets up quickly, so if you have a friend to help
you drop the candy, you may have better luck.  Also, don't make it if it is raining or very
humid - difficult, in our area, I know!  :)


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Title: Honey-Rum Balls
Keywords: Snack, Candy

      Yield: 1 servings

      2 c  Vanilla wafer crumbs(7.5 oz)
    1/2 c  Rum
    1/2 c  Honey
      1 lb Walnuts, ground
           Confectioners Sugar

Mix 1st 4 ingredients, shape in balls and roll in confectioners sugar. Store in airtight
container for up to 6 weeks.  Dust with sugar again before serving.

  Makes 5 dozen.
  
  
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Title: Foolproof Chocolate Fudge
Keywords: D/g, Dessert, Candy, Southern

      Yield: 6 servings

     18 oz Packages semi sweet
           -chocolate chips
     14 oz Can EAGLE BRAND SWEETENED
           -MILK
           -Dash of salt
    3/4 c  Chopped nuts (optional)
  1 1/2 ts Vanilla extract

  Makes about 2 pounds
  MICROWAVE
In glass bowl or 1 quart measuring cup combine chips with sweetened condensed milk. 
Microwave on full power (high) 3 minutes.  Stir until chips melt and mixture is
smooth. Stir in remaining ingredients.  Spread evenly into wax paper lined 8 or 9 inch
square pan. (Line bottom and up sides for easy removal) Chill 2 hours or until firm. 
Turn fudge onto board, peel off wax paper and cut into squares.  Store loosely covered at
room temperature

  CREAMY DARK FUDGE
Melt 2 cups of miniature marshmallows with chips and milk. Proceed as above

  MILK CHOCOLATE FUDGE
Omit one (6 oz) package semi sweet chips.  Add 1 cup milk chocolate chips.  Proceed as
above.

  CREAMY MILK CHOCOLATE FUDGE
Omit 1 (6 oz) package semi sweet chips.  Add 1 cup milk chocolate chips and 2 cups
miniature marshmallows.  Proceed as above.

  MEXICAN FUDGE
Reduce vanilla to 1 teaspoon.  Add 1 tablespoon instant coffee powder and 1 teaspoon
ground cinnamon to sweetened milk.  Proceed as above.

  BUTTERSCOTCH FUDGE
Omit chocolate chips and vanilla.  Melt 2 (12 oz) packages butterscotch chips with
sweetened milk.  When chips a melted, stir in 2 tablespoons white vinegar,  dash salt,
1/2 teaspoon maple flavoring and 1 cup chopped nuts.  Proceed as above.

  ==  Courtesy of Dale & Gail Shipp, Columbia Md. ==
  
 
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Title: Normas Peanut Chocolate Clusters
Keywords: D/g, Dessert, Candy, Southern

      Yield: 20 servings

      6 oz (1 cup) chocolate chips
     12 oz (2 cups) butterscotch
           -chips
     12 oz Spanish peanuts
    1/4    Bar of paraffin

Melt paraffin in double boiler over low heat until liquid.

Place both types of chips in large microwave safe bowl. Microwave on level 5 for 5
minutes.  Stir to combine chips.  Add melted paraffin and combine evenly.  Stir in the
spanish peanuts and mix well.

Drop by rounded teaspoons on *WAX* paper (or *WAX* paper candy cups) and let set.

Amount of clusters depend on size of spoonfuls.

If chocolate starts to set in bowl before you are done, place back in microwave on level 5
for 30 seconds, and stir again.

  Makes 75 - 100 small clusters.

  ==  Courtesy of Dale & Gail Shipp, Columbia Md. 
 ===
 
 
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Title: Pomerantzen (Candied Grapefruit)
Keywords: Jewish, grapefruit, fruit, citrus, candy

Grapefruit skins
water
granulated sugar

Cut the skins from 2 or more grapefruit into quarters and cut away most of the pith and
any blemishes.  Put the peel in a saucepan, cover with cold water, bring to the boil, then
strain.  Repeat this twice; the last time simmer until the peel is soft, then strain.  Cut the
peel into thin strips or triangles, weight them and to every 4 oz allow 5 oz sugar and 2
tbspp of water in which the skins were cooked.  Put the sugar and water in a saucepan,
stir till sugar has dissolved, then bring to the boil; put in the cut-up peel and simmer
until transparent (about 20 minutes). Drain off the syrup, roll the pieces in granulated
sugar and leave on a wire cake tray for a few hours to dry.  Time - about 1-1/2 hours.

Origin: Mrs Beeton's Cookery Book
Shared by: Sharon Stevens

--- End Stevens Recipe ---

  Chipped out from the bottom of Sharon's Igloo   ^^oo^^
  
  
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Title: Faux Reese's Pieces
Keywords: Candy, Dessert, Holidays

      Yield: 1 servings

    1/4 c  Margarine
    1/4 c  Peanut butter
    3/4 c  Powdered sugar
    1/3 c  Graham cracker crumbs
    1/2 c  Chocolate chips

1.  Heat margarine and peanut butter in small saucepan over low heat until melted.

2.  In a medium bowl, stir sugar and graham cracker crumbs.

3.  Add margarine and peanut butter mixture.  Stir until blended.

4.  Press into 9 x 9 pan.

5.  Melt chocolate chips in microwave, then spread onto pressed mixture.

6.  Chill.

7.  Cut to desired size.   
  
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Title: New Jersey Saltwater Taffy
Keywords: Candy, taffy, saltwater, wd

1 cup sugar
2 tbsp cornstarch
3/4 cup light corn syrup
1/2 cup water
1/2 tsp salt
2 tbsp butter
2 tsp vanilla extract

Mix sugar and cornstarch in saucepan.  Stir in next 3 ingredients.  Add butter and bring
to a boil, stirring constatnly until sugar is completely dissolved.  Then cook without
stirrin guntil 260F registers on a candy thermometer, or until a small amount of syrup
dropped into very cold water forms a hard ball.  Remove from heat and stir in vanilla. 
Pour into well greased 9 inch square pan and let stand until cool enough to handle. 
Then pull until white and satiny in appearance. Pull out into  1/2 inch strips and cut
into 1 inch pieces with scissors. Wrap in wax papper.  Makes 7/8 pound.

Origin: Women's Day Encyclopedia of Cookery, Volume 1, New Jersey section. Shared
by: Sharon Stevens, April/94.

  Chipped from the bottom of Sharon's Igloo   ^^oo^^





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