Candy Collection 2

Title: Candycane's Brownies
Keywords: desserts

  Servings:  6

      3/4 c  Butter (1 1/2 sticks)               
      4 oz Unsweetened baking choc.
      2 c  Sugar                               
      3 ea Eggs
      1 t  Vanilla                             
      1 c  Flour
      1 c  Nuts, chopped                      
      10 x  Caramels (Kraft)

In large bowl, melt butter and chocolate in microwave for 5 minutes, or in pan on stove
over low heat (if in pan, stir constantly). Stir until completely melted.  Add sugar and
mix til sugar is absorbed by chocolate. Add eggs and vanilla and stir, then add flour and
stir til lumps are gone, don't stir more than that.  Mix in nuts.  Pour thin layer of batter
into greased 8x12 pan (just enough to cover the bottom). Melt carmel in microwave for
30 seconds, or in pan until soft.  The carmel will still be in squares, but it will be warm
and soft.  With fingers, flatten squares into larger squares and put on top of brownie
layer. Add the rest of the batter.  Bake at 350 for 35 to 40 minutes.   


Title: Peanut Brittle
Keywords: candy, microwave

Makes about 1 pound

1 cup sugar
1/2 cup light corn syrup
Dash of Salt
1 to 1-1/2 cups shelled raw peanuts
1 tbsp. margarine or butter
1-1/2 tsp. baking soda
1 tsp. vanilla

1.  Grease baking sheet heavily. Combine sugar, corn syrup and salt in a 3-quart
casserole.  Stir in peanuts.  Microwave at HIGH (100%) until light brown, 8 to 10
minutes, stirring once or twice.

2.  Stir in remaining ingredients until light and foamy. Quickly spread on greased baking
sheet.  Spread as thin as possible for brittle candy.  Cool, break into pieces.

From: Sharp Carousel Convection Microwave Cookbook
Shared By: Pat Stockett



Title: Chocolatey Peanut Brittle
Keywords: Candy, Holidays, Chocolate

Yield: About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle 
taste different
from any you've ever had before.

1/4     Cup     Cocoa
1       Tsp     Baking Soda
1       Tbls    Butter
1       Cup     Sugar
1/2     Cup     Light Corn Syrup
1/4     Cup     Whipping (Heavy) Cream
1 1/4   Cup     Salted Peanuts

Lightly butter a cookie sheet and set aside.  In a small bowl, stir together the cocoa and
baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the
sugar, corn syrup, and whipping cream.  Cook, over medium heat, stirring constantly
until the sugar is dissolved.  Stir in the peanuts. Continue cooking, stirring frequently,
until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water
separates into threads which are hard and brittle.  (Make sure that the bulb of the candy
thermometer is not resting on the bottom of the pan when using one.) Remove from
the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet.
 With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place
the cookie sheet on a wire rack to cool completely.  When the candy is cold, snap into
pieces and store in a tightly covered container.



Title: LOKUM (Turkish Delight)
Keywords: Candy, Turkish

2 1/2 C. water
4 C. sugar
1 C. cornstarch
3/4 C. grape juice or orange juice
1 t. cream of tartar
Few drops red food coloring (optional)
Powdered sugar

Bring the water to a boil, add the sugar and stir until thoroughly dissolved. Mix the
cornstarch with the juice and cream of tartar. Gradually pour into the boiling syrup,
stirring constantly.  Continue cooking for 20 min, stirring frequently to prevent sticking.
Add food coloring. Oil a 7" square cake pan with sides 1 to 1 1/2" high. Pour in the
mixture and let stand until cool and set. Cut into 1" squares.  Dust with powdered sugar
and serve.

HINT**  It takes a bit of trial and error to gauge when the lokum mixture is ready.  If it
boils too long it will turn out hard like toffee, and if it is too soft it will not keep its
shape when cool. It should feel soft but firm after cooling.

From "Eastern Mediterranean Cooking".
Posted by DEBORAH AKYUREK, Prodigy ID# DNJS60B.



Keywords: Fudge, Candy, Chocolate, Butterscotch, Microwave

1 bag      semisweet chocolate chips
1/2 bag    butterscotch chips
1          regular-size can Eagle milk (evaporated milk)
           vanilla extract

Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes.  Stir. 
Pour into 8 x 8 inch bowl and let cool.

From:  Mary Ellen Shook
Posted by:  Karin Brewer, Cooking Echo, 7/92



Title: Christmas Bark
Keywords: candy, microwave

16 ounces vanilla-flavored candy coating, cut into pieces
1 cup pecan halves
3/4 cup red candied cherries, halved
3/4 cup green candied cherries, halved

Microwave Directions:  Line cookie sheet with waxed paper.  Place candy coating in 2
quart microwave safe bowl.  Microwave on MEDIUM for 3 to 4 1/2 minutes, stirring
once halfway through melting.  Stir until smooth, Add remaining ingredients; toss to
coat.  Spread mixture on waxed paper-lined cookie sheet.

Let stand until set.  Break into pieces.  
Yield: 18 ounces 
Source: Pillsbury, Family Christmas Cookbook



Title: Creamy Chocolate Fudge
Keywords: christmas, candy, chocolate

2      oz. unsweetened chocolate
2      cups sugar
 2/3  cup evaporated milk or thin cream
2      tbls. corn syrup
3      tbls. butter
1      tsp. vanilla

Grease an 8x8" square pan with butter. Grease a heavy-bottomed saucepan with butter.
Grate the chocolate into it and add the sugar, milk and corn syrup. Stir over low heat
until chocolate melts and sugar dissolves. Increase the heat to medium-high and boil
the mixture until it reaches soft ball stage (240F.). Stir just enough to prevent scorching.,
remove from the heat and add the butter. Cool to lukewarm (110F.) without stirring.
Add the vanilla. Beat until the candy loses its gloss and becomes thick enough to hold
its shape. This will take 10 minutes if you use a heavy electric mixer and longer by hand.
Immediately pat into the prepared pan.  Cool and cut into squares.   
Yields 36 pieces.

From the book "Canadian Christmas Cooking" 
by Rose Murray



Title: Maple Cream Fudge
Keywords: christmas, candy

4      cups lightly packed brown sugar
2      tbls. flour
2      tsp. baking powder
  1/8  tsp. salt
1      cup thin cream or evaporated milk
  1/4  cup butter
1      tsp. vanilla

Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large, heavy-bottomed
saucepan. In it combine the brown sugar, flour, baking powder, salt and cream. Bring to
the boiling point over medium heat, stirring until the sugar dissolves. Continue
cooking until the mixture reaches the soft ball stage (240F.), stirring only enough to
prevent scorching. Remove from the heat and add the butter. Then without stirring,
cool until lukewarm (110F.). Add the vanilla and beat until the mixture is thick and
loses its gloss. Pour into pan and score into small squares when almost cool. If the fudge
becomes too stiff before it is poured into pan, knead it until it softens, then press it into
the pan or shape it into a roll and slice. If it doesn't set, stir in 1/4 cup milk. Reheat to
given temperature. Beat it again until it reaches the right consistency.   
Yields 36 pieces.

From the book "Canadian Christmas Cooking" 
by Rose Murray



Title: White Christmas Fudge
Keywords: christmas, candy

3      cups sugar
1      cup corn syrup
1 1/2  cups light cream
1 1/2  tsp. vanilla
  3/4  cup pecan halves
  3/4  cup chopped walnuts
1      cup diced red and green candied cherries
1      cup diced candied pineapple

Grease a 8x8" pan with butter for the finished fudge. Lightly oil a large,
heavey-bottomed saucepan. In it, combine the sugar, corn syrup and cream. Cook over
low heat, stirring until the sugar is dissolved. Increase the heat to moderate and heat to
boiling, stirring occasionally. Cook, without stirring, until the mixture reaches the soft
ball stage, 240F. Remove from the heat. Beat immediately until it begins to lose its gloss
and starts to get stiff. Add the vanilla. Slowly stir in the nuts and fruit. Pack into the
prepared pan and chill. Cut into small squares when cool. This delicious fudge will keep
soft for weeks if stored in an air-tight container in a cool place.

From the book "Canadian Christmas Cooking" 
by Rose Murray



Title: Glazed Almonds
Keywords: christmas, candy

2      tbls. butter
1      tbls. corn syrup
  1/3  cup sugar
1      cup blanched whole almonds
  1/2  tsp. vanilla
  1/4  tsp. salt

Spead a 16" strip of aluminum foil on a baking sheet. Combine the butter, corn syrup
and sugar in a heavy skillet. Bring the mixture to a boil over medium heat, stirring
constantly. Add the almonds and cook, stirring almost constantly for about 10 minutes,
until the almonds are golden brown. Stir in the vanilla. Spread the nut mixture in a
single layer on the foil. Sprinkle with salt. Cool and break into clusters of 2 or 3 nuts.
Yields about 1 1/2 cups glazed almonds.

From the book "Canadian Christmas Cooking" 
by Rose Murray



Title: Popcorn Balls
Keywords: christmas, candy

1 1/2  cups firmly packed brown sugar
  1/2  cup corn syrup
2      tbls. water
  1/4  cup vinegar
  1/4  tsp. salt
2      tbls. butter
1      tsp. vanilla
8      cups freshly popped popcorn

Mix the first six ingredients together in a large heavy saucepan. Stir over medium heat
until the mixtue comes to a boil. Then cook, without stirring, until the mixture reaches
the hard ball stage, 260F. Remove from the heat and add the vanilla. Pour immediately
over the popcorn and mix quickly, making sure to coat all of the kernels. Wet your
hands with cold water and press a small quantity of coated popcorn into a firm ball.
Place on wax paper to cool.   
Yields 10 2" balls.

From the Book "Canadian Christmas Cooking" 
by Rose Murray



Title: Creamy Milk Chocolate Fudge
Keywords: dessert, candy, fudge

2 c miniature marshmallows           
14 oz can condensed milk
Dash salt                            
12 oz pkg chocolate chips
1 c milk chocolate chips             
1/2 - 1 c chopped nuts
1 1/2 tsp vanilla

In a qt glass measure, combine marshmallows, milk and salt.  Microcook on HIGH 3-4
minutes.  Stir until marshmallows melt and mixture is smooth.  Add chips and stir
until melted.  Stir in nuts and vanilla. Line an 8-9" square pan with wax paper.  Spread
fudge evenly in pan.  Chill 2 hours, until firm.  Turn onto cutting board, peel off paper,
and cut into squares.



Title: Mock Marzipan
Keywords: candy

1 medium-sized potato
vegetable colors or egg paint
2  1 pound boxes confectioners' sugar
1/2 cup ground almonds
1 tsp. (or more) almond extract

Peel the potato, boil, drain and mash it.  Add a little salt and mix in the sugar until the
mixture becomes creamy, like fondant. The amount of sugar needed depends on the size
and moisture of the potato.  Be sure to have enough sugar on hand and keep adding
until the right texture is achieved.  Add the ground almonds and almond extract. Shape
into small fruits and vegetables.  Color with vegetable coloring or egg paint and set on
wax paper to dry before storing in tightly covered containers.

Egg Paint is a fine  decorating medium for cookies. Mix an egg yold with a few drops of
water.  Put portions in tiny dishes and add vegetable colors.  Use a separate soft bush for
each color.

From: The Twelve Days of Christmas Cookbook
Shared By: Pat Stockett



Keywords: Pecans, Nuts, Candy, Party

1/2 lb     (2 cups) pecans
1 cup      sugar
1 tsp      salt
1 tsp      ginger
1/4 tsp    allspice
1/2 tsp    cloves
1/2 tsp    nutmeg
1 Tbsp     water
1          egg white

Toast nuts 10 minutes at 250 degrees F.  Sift together three times sugar, salt and spices. 
Add water to egg white and beat slightly. Add nuts to egg white, then drain.  Put spice
mixture into brown bag, add nuts, and shake well.  Spread on greased cookie sheet.  Bake
20 minutes at 250 degrees F.  Serve warm.

Yield:  3 cups spiced nuggets

Source:  Ruth Ann Neves Powell, BS '72, Alvin, TX

From:  COOK 'EM HORNS, publ. by The Ex-Students' Association 
of The University of Texas, Austin, 1981.  LCCC# 81-68280
Posted by:  Karin Brewer, Cooking Echo



Title: Vinegar Taffy
Keywords: Candy, Oldies

From Grandma Ruby's recipe file: newspaper clipping

1 cup sugar
1/2 cup water
1/4 cup light corn syrup
1/2 teaspoon salt
2 Tablespoons vinegar
1 teaspoon vanilla or other flavoring such as
           orange or lemon, or use 1/2 teaspoon
           peppermint, or 1 ounce bitter chocolate,

Cook sugar, water, corn syrup, salt and vinegar until a few drops of the mixture will
make a hard ball in cold water, 260 degrees on a candy thermometer.  Pour onto a
greased dish or platter, sprinkle flavoring over top and turn the outer edges of the candy
in toward the center until cool and firm enough to handle.

Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in
cornstarch or fat.  Use only the fingertips to pull taffy.  When mixture can be handled,
take up and pull out with both hands.  Fold over and pull out again.

As the mixture becomes cooler and the longer it is pulled, it will become stiffer and can
be pulled out in a longer strand. Pull until it is difficult to pull out and the mixture
seems quite firm.

Pull into long thin strips and cut immediately with greased scissors and roll each piece
in powdered sugar or wrap in wax paper.  Store cooled taffy in an air tight container in a
cool dry place.

If the taffy sugars, it can be recooked by putting it in a pan with 2 Tablespoons corn syrup
and 1/4 cup water.  Stir until dissolved and then recook according to original directions.

Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being



Title: Grandma Ruby's Fabulous Fudge
Keywords: Candy, Oldies

3 packages chocolate chips
1/2 pound butter or margarine
10 ounces miniature marshmallows (1 package)
2 cups chopped nuts
4 1/2 cups sugar
1 large can evaporated milk
1 tablespoon vanilla

Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with evaporated
milk and cook at a rolling boil for 6 minutes. Remove from heat and add vanilla.  Pour
immediately into bowl with first four ingredients and stir until well-blended. Pour into
buttered pans and let stand 24 hours in cool place.

Makes five pounds.

From the files of Grandma Ruby Williams

Date help: Famous recipes for divinity, penoche, fudge, aplets and all the holiday
favorites are collected together on our Christmas Nuts and Candies bulletin.  To obtain
this four-page leaflet, send 3 cents and a self-addressed envelope to Nancy Morris,
Oregonian Hostess House, The Oregonian, 1320 S. W. Broadway, Portland 1, Or.

So, when were 3 cent stamps used?  And does anyone know the relevance of "Portland
1"?  No zip code was given, either. Part of a Green Trading Stamps ad is here, and bits of
what seems to be a society section...this is really interesting!! At least to me....I hope I'm
not the only one??



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

^^^^^^^^^ ^^^^^^ ^^^^^^^
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.


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

1 cup roasted salted peanuts

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

1 tea butter
1 tea vanilla

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

1 tea baking soda

Add to syrup and gently stir wutil foamy.
Pour on greased cookie sheet.  Let cool and enjoy!

Emily Jorge



Keywords: D&G, Dessert, CANDY

1 6oz package (1 cup) chocolate chips
1 12oz package (2 cups) butterscotch chips
1 can (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. 


Title: Quick Chocolate Almonds
Keywords: desserts, candy, chocolate, nuts, holiday, 

        3       cups    whole blanched almonds (about 12 ounces)
        1       Tbl     ground cinnamon
        6-ounce pkge    milk chocolate chips
        6-ounce pkge    white chocolate chips

Preheat oven to 375F.  Arrange the almonds on a large rimmed cookie sheet; bake for 8
to 10 minutes until golden, stirring occasionally.  Stir half of the toasted almonds in a
bowl with the cinnamon to coat well.  Set the cinnamon almonds and the plain
almonds aside to cool separately.  Line 2 large cookie sheets with foil and set aside.  Stir
the milk chocolate chips in a small heavy saucepan over very low heat until melted and
smooth.  Remove from heat. Place one cinnamon almond on the tip of a fork and dip
into the melted chocolate to coat completely.  Lift out, tapping the fork gently to remove
excess chocolate.  Place the coated almond on a prepared cookie sheet.  Repeat procedure
with the remaiming cinnamon almonds.  Refrigerate for about 30 minutes until the
chocolate is set.  Stir the white chocolate chips in a second small heavy saucepan over
very low heat until melted and smooth. Follow the procedure above to dip the plain
almonds in the melted white chocolate.  Refrigerate for about 30 minutes to set the
chocolate.  Store in an airtight container in the refrigerator for up to 1 week.

Makes about 1 pound of chocolate coated nuts.

        [REDBOOK; Nov 1990]


Title: "Reeses" Peanut Butter Bars
Keywords: Candy, Peanut butter, good

 1      pkg     crushed graham crackers
 2      c       powdered sugar
 3/4  c       margarine
 1      c       peanut butter

Melt margarine, peanut butter.  Add crushed crackers and sugar.  Press into 9x13 pan.

Melt 1 cup chocolate chips with 2/3 cup peanut butter. Spread over the top. Cool and



Title: Caramels
Keywords: candy, caramels

1 cup sugar
1/4 tsp salt
1/2  cup corn syrup
3/4  cup 16% cream (I would use heavy or whipping)
2 tbsp butter
1 tsp. vanilla

Boil the sugar, salt, corn syrup, cream and butter together until hard ball stage is reached
when dropped in cold water (242F.). Stir occasionally to prevent mixture from sticking
to pan. Add and vanilla. Pour into a buttered 8 inch round or square pan. When
cold,remove from pan and cut with a knife moistened in hot water. Wrap each piece in
heavy waxed paper.

Origin: FidoNet Cooking Echo
Shared by: April Roche



Title: Halloween Apples On A Stick
Keywords: Apple, Candy, Red, Clove, Halloween

12 small red eating apples
12 wooden skewers
3 cups sugar
3/4 cup light corn syrup
1 cup water
Few drops oil of cloves
Red food coloring or 12 red cinnamon candies

Wash apples in hot water and dry. Insert a skewer in blossom end of each apple. In a
saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring, until sugar
dissolves. Add oil of cloves and a little coloring. Continue cooking, without stirring,
until a small amount of mixture forms a hard piece that cracks when dropped into cold
water (290 F. on a candy thermometer). Set pan over boiling water. Dip each apple into
syrup, remove, and whirl apple until syrup covers it smoothly. Stand apples, skewer
side up, on tray or plate to cool and harden.

Source: [Woman's Day Encyclopedia of Cookery -  Vol. 1]



Title: Candied Red Apples
Keywords: apples, candy, fruit, sweets

6 apples (med sized red)
1 cup brown sugar
1/2 cup granulated sugar
1/2 cup light syrup
1/2 cup water
1 tbsp butter
1 tsp vanilla

Put wooden skewers in apples. Put sugars, syrup, butter in saucepan and stir over low
heat until sugar dissolves. Cook without stirring to medium-crack stage (272 degrees).
Remove from heat, add vanilla. Dip apples into syrup, place on buttered platter to cool.

Origin: FidoNet Cooking Echo
Shared by: Gary Hartford



Title: Praline Cups
Keywords: Candy, chocolate, praline, cups

1 cup sugar
1 cup packed dark brown sugar
2 tbsp light corn syrup
1-1/2 cups whipping cream, divided
2 tbsp butter
3 tbsp orange flavoured liqueur, divided
1 cup slivered almonds
12 pre made chocolate cups

In saucepan, dissolve sugars and syrup in 1/2 of the cream.  Bring to a boil and cook
until a candy thermometer registers 228F. stirring occasionally.  Add butter, 1 tbsp
liqueur and almonds.  Cook to 236F and remove from heat.  Cool to 225F and beat until
thickened.  Pour onto a greased or sprayed cookie sheet.  Flatten mixture and let cool. 
Beat remaining cream and kuqueur until stiff.  Crush the praline mixture and fold into
cream.  Pile mixture into chocolate cups or dessert glasses. Refrigerate until needed, but
not too long or else the praline will soften.  Makes 12 servings.

Origin: Appeal, quarterly magazine put out by Overwaitea Foods. 
Shared by: Sharon Stevens.



Title: Marshmallows
Keywords: candy

FROM:      Glyn Harris
           (The Outhouse (915)698-5055 (1:392/11.0))

Note from Shelley Rodgers: Glyn said she found this recipe in an *old* newspaper
clipping, no date given.  It matches *exactly* ingredient for ingredient, word for word
the recipe given in Better Than Store-Bought, although they don't say where they got
their recipe from.  So, I'm creditting the recipe to Better Than Store-Bought.

Among the oldest living citizens are some who claim to recall marshmallows that
tasted like marshmallows - tender, vanilla-scented pillow that melted in the mouth.  If
you have an electric mixer, such marshmallws are ridiculously easy to re-create and
marvelously cheap.

1/4 cup cornstarch
1/3 cup confectioners sugar (or preferably, powdered 
Vanilla Sugar, below) 1
envelope unflavored gelatin
1/3 cup water
2/3 cup granulated sugar
1/2 cup light corn syrup
pinch of salt
1 tsp vanilla extract

Sift cornstarch and confectioners sugar into bowl. Lightly grease 8X8 inch square baking
pan and sprinkle one tbs cornstarch and sugar mixture into it. Tilt pan in all directions
to coat sides as well as bottom. Leave any excess in pan.

Sprinkle gelatin over water in a small saucepan and let soak for 5 minutes. Add
granulated sugar and stir over moderately low heat until dissolved.

In a large bowl of an electric mixer, combine gelatin mixture, corn syrup, salt and vanilla
and beat for 15 minutes on high speed until peaks form.

Spread fluffy mixture into prepared pan and smooth top. Leave for two hours or until

With wet knife, cup marshmallow mixture into quarters and loosen around edges.

Sprinkle remaining cornstarch and sugar mixture on baking sheet and invert
marshmallow blocks onto it.

Cut each quarter into nine pieces and roll each in starch and sugar.Place marshmallows
on cake rack covered with paper towels and let stand overnight to dry surface slightly.

Store in airtight container. Marshmallows will keep for a month.

Makes 3 dz.

-=> Vanilla Sugar (Granulated or Powdered) Because of its fragrance, vanilla sugar
seems sweeter thanunflavored sugar, either granulated or powdered.  Use granulated
vanilla sugar sparinglyy to enhance the flavor of sliced fruits; and use it, too, in place of
regular sugar in delicate pastries and desserts.  Sprinkle a snowfall of powdered vanilla
sugar over crepes, sponge cake, Ladyfinger cookies or pound cake.  It is also particularly
good for making icings. Simply bury one, two or even more vanilla beans in a jar of
sugar and cover it with a tight lid.  If you want to the beans to flavor the sugar more
quickly, cut them lengthwise with kitchen shears.  do this over the container of sugar so
the tiny seeds - source of much of the flavor - will land where they belong. Fine-quality
vanilla beans will aromatize for many months, so it's feasible to add more sugar as you
use your supply.  When the beans are quite dry, they can still be used to flavor custards
or syrups before being discarded; or powder them in a spice mill and use the mild
vanilla 'dust' as a flavoring. The slight dampness of vanilla beans may cause powdered
sguar to lump, but this is no problem if you sift it before using it.

[ Better Than Store-Bought]



Title: Marshmallows #2
Keywords: Candies, Soft Ball, 1941, candy

        1  cup sugar
        1  tsp vanilla
      1/2  cup hot water
        1  Tbsp gelatin
      1/4  cup cold water
           Few grains salt

Soften gelatin in cold water.  Combine sugar and hot water.  Boil to soft ball stage (236- -
238- F).  Add gelatin and salt.   Beat until stiff.  Add flavoring.  Beat thoroughly.  Pour
into a pan which has been dusted with powdered sugar.  Dust surface with powdered
sugar.  Allow to stand until stiff enough to hold its shape.  Cut in strips.  Remove from
pan.  Cut in squares. Roll in powdered sugar. 
The Household Searchlight



Title: Chocolate Fudge
Keywords: candy, fudge, chocolate

 Keywords: candy, fudge, chocolate

1 1/2  cups granulated sugar
1      cup brown sugar
1      cup milk
2      tbls. corn syrup or 1/8 tsp. cream of tartar
2      tbls. butter
  1/4  tsp. salt
2      ounces chocolate or 8 tbls. cocoa
1      tsp. vanilla
  1/2  cup chopped nuts

Mix together sugar, milk, syrup, butter and salt. Add chocolate, cut in small pieces. Heat
gently, stirring until sugar is dissolved. Boil gently to soft ball stage (238F.) stirring only
when necessary. Cool to lukewarm (104F.).Beat until creamy. Add nuts and flavouring.
Pour into a buttered 8 inch pan. Mark in squares.



Title: Anglican Fudge (the name mom gave it)
Keywords: candy, fudge

2 1/4  cups brown sugar
6      tbls. butter
6      tbls. milk
1      lb. icing sugar
1      tsp. vanilla

Boil brown sugar, butter and milk. Remove and add icing sugar and vanilla. Mix. Pour
into pan or mold.

To make chocolate, just use 3 tbls. of cocoa instead of vanilla



Title: Sour Cream Fudge
Keywords: fudge, candy, chocolate

2      cups granulated sugar
1      cup sour cream
  1/2  tsp. salt
2      tbls. unsalted butter
1      tsp. vanilla
  1/2  cup chopped pecans
1      oz. semisweet chocolate

In oiled or non-stick saucepan, combine sugar, sour cream and salt. Bring to boil over
medium-high heat and cook to soft ball stage (236F.) stirring only until sugar dissolves.
Immediately remove from heat. Add butter and vanilla. Cool to lukewarm without
stirring. Beat vigorously until mixture starts to thicken. Stir in nuts and pour into
well-buttered 8 inch square pan. When cool, melt chocolate in microwave or over
simmering water and drizzle over fudge. Cut in squares and store in an airtight
container in fridge.



Title: Basic Honey Taffy
Keywords: Candy, taffy, honey, mormon

1 cup honey

Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble
slab.  As soon as outside edges cool enough to touch,fold to center and make long roll. 
Start stretching or pulling while hot. Pull until honey becomes light and porous and
small strings develop. Cut into short pieces. Place in paper lined metal cans for two days
to soften.

Origin: Homemaking Booklet, Mormon Church, 1978.
Shared by: Sharon Stevens



Title: Pumpkin Candy
Keywords: American Indian, Candy

A uniquely American sweet is one made from fresh pumpkin chips.  The Indians
would cut a pumpkin or squash into two-by-four-inch stirps, then soften the strips in a
bath of woodashes or lye.  Finally, they would boil the strips in sugary syrup, sometimes
flavored with cilantro, until the syrup was clear and the chips brittle.  Easier probably for
the city cook is a device recommended by Eliza Leslie in her Directions for Cookery
(1837), in which lemon juice helps to soften the chips and counteract the sweetness of
the sugar.

1 1/2 lb uncooked pumpkin meat (from a 3 or 4 pound pumpkin)
2 cup sugar
thinly pared rind of 3 lemons
1 cup fresh lemon juice

Cut pumpkin meat into uniform strips, 4 by 2 inches and 1.4 inch thick. Put the strips in
a bowl and sprinkle with the sugar.

Cut the lemon rind into narrow strips. Add to the pumpkin and pour lemon juice over
all. Let the mixture stand at least 12 hours or overnight.

Put the mixture in a covered saucepan, bring to a simmer, and simmer gently until the
pumpkin becomes translucent but is still firm, about 1 hour.

Remove strips with a slotted spoon and drain on paper towels.  Let them dry for 12
hours or overnight. Roll them in granulated sugar or eat them plain. You can also cover
them with the syrup and store, refrigerated, where they will keep several weeks.



Title: Joann's Peanut Brittle
Keywords: mine, candy, holiday, microwave

1 C sugar
1/2 C light corn syrup
dash salt
1 to 1/2 C shelled raw peanuts
1 Tblsp butter or margerine (I use margerine)
1 1/2 tsp soda
1 tsp vanilla

Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt
casserole Stir in peanuts.  Microwave on high until light brown, 8 - 10 minuts. Sitr in
remaining ingredients until light and foamy. Quickly spread on greased baking sheet. 
Spread as thinly as possible for more brittle candy.

Yield:  1 lb.



Title: Bittersweet Chocolate Coated Truffles
Keywords: Ghirardelli, Candy/chocolate, Truffles/choc

Servings: 12

        Basic Truffle Recipe:
        4       oz      Ghirardelli Bittersweet Chocolate
        2       Tbsp    butter, cut up
        2       Tbsp    heavy whipping cream
        1 1/2   Tbsp    liqueur (to 2 Tbsp)
        Chocolate Coating for Truffles:
        4       oz      Ghirardelli Bittersweet Chocolate
        2       tsp     peanut, almond, or walnut oil

For Truffles:
In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3
minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then
liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes,
stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70
scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30
minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat
the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe.

For Coating:
Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool
chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding
with a fork and spooning with several coats of chocolate. Place each onto foil lined
baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set
chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container
and store in cool, dry place to age for several days. Coats 12 truffles.

Source: Recipes from Ghirardelli Chocolate Company of 
San Francisco

From: Sallie Austin



Title: Chocolate Amaretto Truffles
Keywords: Ghirardelli, Candy/chocolate, Truffles/chocolate

Servings: 15

        4       oz      Ghirardelli Semi-Sweet Chocolate
        1/4     cup     butter
        1       Tbsp    Amaretto liqueur
        1/2     cup     finely chopped nuts

Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at
a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm
mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to

Source: Recipes from Ghirardelli Chocolate Company of 
San Francisco

From: Sallie Austin



Keywords: Maple, Syrup, Fudge, Candy, Dessert

1   T Flour
1   C Granulated White Sugar
2   C Maple Syrup
1/4 C Corn Syrup
1/2 C Milk or Cream
1   T Butter

Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over
low heat, stirring occasionally to soft ball stage. (232-236 degrees) Renove from heat and
drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour
quickly into buttered pan.

SOURCE:Carole Lathrop

  (*) From The Kitchen of Gwynne and Jim Bodle (*)


Title: Kiwi Fruit Jellies
Keywords: Candy, kiwi, jellies

   2 lb. kiwi fruit, peeled
   Juice of 1 lemon
   3 cups sugar
   2 tablespoons unsalted butter
   1 cup liquid pectin
   Green food coloring, if desired
   Superfine sugar

Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or blender,
combine fruit, lemon juice and 1 cup sugar.

Puree. It may be necessary to do this in batches. Pass the liquid through a food mill or
fine strainer into a large saucepan. Add remaining sugar; stirring constantly, bring to a
boil. Boil for 3 minutes; add butter; still stirring, boil 3 minutes more. Remove from
heat and stir in pectin and a few drops of coloring, if desired.

Pour into prepared pan and allow to set overnight in cool place. Cut into attractive
shapes and roll in sugar. Store in a cool place in airtight containers with wax paper
separating the layers. Will keep up to 1 week.

Makes about 2 lb.

Source: Gifts From The Pantry By Annette Grimsdale

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


Title: Thelma Lou's Cashew Fudge
Keywords: Fudge, Candy, cashew, mayberry

Delicious - TV or not TV

1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
1-3/4 to 2 cups sifted confectioner's sugar
1 cup cashews

Grease a 9 inch square pan.  In a saucepan melt the butter and add the brown sugar. 
Cook over low heat for 2 minutes, sitrring constantly. Add the milk and continue
cooking, sitrring until the mixture boils. REmove from the heat and allow to cool. 
Gradually add the confectioner's sugar until the mixture is of fudge consistency. Add the
nuts.  Spread in the prepared pan and cool.  Makes 36 pieces.

Origin: Aunt Bee's Mayberry Cookbook.
Shared by: Sharon Stevens, Nov/94.

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

-End Recipe Export- 

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