Candy

[Cookbook_Junkie]

SOUR CREAM FUDGE

2 c. sugar
2 tbsp. white corn syrup
1 c. sour cream
1/2 c. black walnuts
1 tsp. vanilla

Mix sugar, corn syrup, butter and sour cream together. Cook over medium heat until reaches the soft ball stage. Cool to room temperature. Beat until thick and pour all at once onto buttered platter. Do not spread top, it will be glossy and uneven.

[Kitchen Witch]

CHOCOLATE NUT TOFFEE

1/2 c. chopped nuts
3/4 c. brown sugar
1/2 c. butter or margarine
1 c. (6 oz. bag) semisweet chocolate chips

Spread nuts over bottom of a lightly buttered 8-inch square pan. Combine brown sugar and butter in a medium saucepan. Bring to a rolling boil, stirring constantly. Boil about 7 minutes or to a temperature of 270* F. Pour over nuts in pan. Sprinkle with chocolate chips. Cover tightly with foil for 2 minutes. Then spread chocolate evenly. Cool. Break into pieces. Makes about 1 pound.

[Kitchen Witch]

Chocolate Nests

12 0z.semi sweet chocolate chips
3/4 cups peanuts
3/4 cups raisins
3/4 cups chow mein noodles

Melt chocolate in the top of a double boiler
Add chow mein noodles, nuts, and raisins, in that order
Stir well to coat all ingredients evenly
Spoon a tablespoonful onto a cookie sheet lined with waxpaper (keep remaining mixture in double boiler while spooning)
Refrigerate till completely cool.

[ladyseville]

Chocolate Divinity Kisses

2 1/2 C. granulated sugar
1/4 t. salt
1/2 C. light corn syrup
1/3 C. water
2 egg whites
1 t. vanilla extract
2 oz. baking chocolate, melted
3/4 C. chopped walnuts
48 milk chocolate kisses (8 oz. pkg.), unwrapped

Combine sugar, salt, corn syrup and water in a 2-quart saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and mixture boils. Continue cooking, without stirring, to 260ºF or until a small amount of syrup dropped into cold water separates into threads which feel hard but not brittle (soft crack stage).

When sugar reaches 246ºF, beat egg whites in large mixer bowl until stiff peaks form. When syrup reaches soft crack stage, gradually pour in a thin stream into egg whites, beating at high speed on mixer. Add vanilla and beat until candy begins to hold its shape.

Quickly blend in baking chocolate; stir in nuts. Quickly drop from teaspoon onto wax paper-covered baking sheet. (Divinity should be about the size of walnuts.) Gently press a milk chocolate kiss on top of each piece.

Store in airtight container.

[ladyseville]

Snickers Fudge

Bottom Layer

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Filling

1/4 cup butter
1 cup sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow cream
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Caramel Layer

14 oz pkg caramels
1/4 cup whipping cream

Icing

1 cup milk chocolate chips -- 6 oz
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

Combine the first 3 ingredients in a small saucepan; stir over low heat until melted and smooth. Spread onto the bottom of a lightly greased 13 x 9 x 2 in. pan. Refrigerate until set.

For filling, melt butter in a heavy saucepan over medium-high heat. Add sugar and milk. Bring to a boil; boil and stir for 5 min. Remove from heat; stir in the marshmallow creme, peanut butter and vanilla. Add peanuts. Spread over first layer. Refrigerate until set.

Carmel Layer:
Combine caramels and cream in a saucepan; stir over low heat until melted and smooth. Spread over the filling. Refrigerate until set.

Icing:
In another saucepan, combine chips and peanut butter; stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 in. squares. Store in the refrigerator.

Yield 8 dozen.

[ladyseville]

Peanut Brittle

1 1/2 C. sugar
1 1/2 C. corn syrup
1/2 C. hot water

Add sugar, corn syrup and water to a large saucepan. Cook until it threads, about 230°F.

Add:

1 1/2 C. raw peanuts

Cook just to under 300°F. Add 1 1/2 t. baking soda. Mixture will foam and turn color. Stir about 1 minute.

Have ready a piece of buttered foil on a cookie sheet. (or a marble slab-buttered) Pour out quickly being very careful not to touch the candy mixture.

It is very hot. I like it thin so I use 2 buttered forks and pull it from the edges to thin it some.

[ladyseville]

Pecan Butter Crunch

1/2 C. melted butter
1/2 C. sugar
1 T. Karo Syrup

Melt butter and add sugar and karo syrup to a saucepan and cook to 260°F.

Add:

1 C. pecans

Cook until mixture reaches 290°.

Pour into an 8 inch pan that has been lined with foil and buttered. Cool.

[ladyseville]

Macadamia Divinity

3 C. sugar
3/4 C. light corn syrup
3/4 C. water
3 egg whites
1 t. vanilla
1/2 t. vinegar
1 1/2 C. chopped Macadamia Nuts

Cook sugar, corn syrup and water in 2 quart saucepan over low heat, stirring constantly until sugar is dissolved. Continue cooking to 250°F. on a candy thermometer, without stirring.

Beat egg whites until stiff peaks form. Add vinegar. Pour syrup in while still beating and continue to beat until mixture is thick. (about 10 minutes) Add vanilla. Continue to beat until mixture holds its shape and begins to lose its shine. Stir in nuts gently.

Drop mixture from a buttered spoon, working quickly. Let stand at room temperature about 12 hours. Store in an airtight container.

[ladyseville]

Buckeyes

1 28 oz. jar peanut butter
1 lb. box confectionary sugar
1 t. vanilla
1/2 C. butter

Coating:
10 oz. chocolate chips
1 T. vegetable oil or cocoa butter

Cream together peanut butter, vanilla and butter. Add confectionary sugar.

Roll mixture into balls the size of a walnut and place them on a baking sheet lined with wax paper. Chill in the refrigerator while you melt the coating.

Place the chips and oil in the microwave for 60 seconds. Stir until smooth. If it needs to go back in the microwave do it in 10 second intervals.

Dip buckeye into chocolate and shake off excess chocolate. Place back on wax paper to harden.

[ladyseville]

Chocolate Salami

1 C. sun-dried cherries
8 oz. semisweet chocolate
4 T. butter
8 T. sugar
2 oz. finely chopped almonds
2 oz. finely chopped pistachios
6 oz. crushed plain biscotti
2 T. candied orange peel
1 oz. Grand Marnier
3 egg yolks

Soak cherries in warm water, about 30 minutes. Drain well.

Place chocolate in bowl with butter, over a pot of simmering water until melted. Add sugar, almonds, pistachios, biscotti, drained cherries, orange peel and Grand Marnier. Mix well.

Remove from heat and add the egg yolk and mix well. Cool completely.

Form salami shape by rolling mixture in a sheet of wax paper. Refrigerate 4 hours or overnight. Slice and serve.

[ladyseville]

Payday Balls

1/2 lb. melted white chocolate chips
1/3 C. peanut butter
1/2 C. marshmallow cream
12 oz. bag of caramels for dipping
chopped peanuts for rolling

Mix together melted chocolate, peanut butter and marshmallow cream. Chill and roll into balls or logs. Freeze next so the caramel will stick.

Melt caramels and dip the balls into caramel. Roll in nuts.

[ladyseville]

Hot Cinnamon Candy

2 cups white sugar
1/2 cup Karo syrup (white)
1/2 cup cold water
1-2 tsp. cinnamon oil
red food coloring

Mix in saucepan, water, syrup & sugar. Stir & boil to 295-300 degrees. Take off burner.

Add cinnamon oil & coloring. Stir to mix well.

Pour into buttered 9x13 pan.

Let harden & break into pieces.

[ladyseville]

Apricot Nut Roll

2 pkgs. (6 oz. each) dried apricots
1/2 C. pistachio nuts, coarsely chopped
1/4 C. sugar

In a food processor, process the apricots until well-pureed. Place in a medium bowl and add the pistachios; mix well.

Divide the mixture in half and roll each half into a log about 7 inches long. Cover and hill for at least 2 hours, or until firm.

Place the sugar in a shallow dish; coat the apricot logs with the sugar, turning to coat all sides. Cut into 1/4-inch slices and serve, or store in an airtight container until ready to serve.

Yields: about 4 dozen slices

[ladyseville]

Anise Hard Candy

1 1/2 tsp. butter softened
3/4 C. water
2/3 C. light corn syrup
2 C. sugar
1 tsp. anise extract
red food coloring
2-3 T. powdered sugar

Butter an 8 inch square baking pan with 1 1/2 tsp. butter; set aside.

In a large heavy saucepan, combine water, corn syrup and sugar. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve any sugar crystals.

Uncover, cook over medium high heat, without stirring, until a candy thermometer reads 300º (hard crack stage).

Remove from heat, stir in extract and food coloring (keep face away from mixture as odor is very strong).

Pour into prepared pan. Using a sharp knife, score into 3/4 inch squares.

Cool. Separate into squares, using a sharp knife if necessary.

Place powdered sugar in a baking pan, add candy and roll till coated. Brush off excess sugar with a pastry brush.

Store at room temperature in an airtight container.

Makes about 1 lb. (8 dozen)

[ladyseville]

Creme Doodles

1 7-oz jar Kraft marshmallow creme
1 cup creamy peanut butter
1/2 cup honey
3 oz milk chocolate bar, grated
1-1/2 cups raisins
1 cup walnuts, chopped
2 cups coconut

Stir all ingredients together except coconut.

Shape 1 tsp of mixture into 1 inch balls.

Roll in coconut.

Chill or freeze.

[Kitchen Witch]

MASHED POTATO CANDY

1/2 cup mashed potatoes
3 Tablespoons margarine
1 teaspoon vanilla
6 cups powdered sugar
18 oz. peanut butter
Flour (enough to roll out)

Add mashed potatoes, margarine and vanilla; beat together. Add powdered sugar and beat until stiff enough to roll out like pie crust. Spread peanut butter on top and roll up like jellyroll. Cut into thin slices.

[ladyseville]

Marguerita Balls

1 box vanilla wafers
8 oz. almonds
4 oz. white chocolate
1/4 cup marmalade
1/4 cup tequila
2 tablespoons lime juice
2 tablespoons light corn syrup

Process wafers and almonds until crushed very fine. Melt chocolate.

Mix marmalade, tequila, lime juice, and corn syrup. Blend until smooth. Add dry mixture and chocolate. Mix well, into stiff dough.

Roll into balls and roll balls in sugar. Store in refrigerator.

[Kitchen Witch]

PEANUT BUTTER FUDGE

4 cups granulated sugar
1 cup milk
1/2 stick margarine (don't use butter as it will sometimes scorch)
1/4 tsp. salt
1 tsp. vanilla
2 cups creamy peanut butter
2 cups marshmallow cream

Mix sugar, milk, margarine, and salt in saucepan and bring to a boil, stirring occasionally. After begins to boil, stir constantly until comes to a soft ball stage. Remove from heat and add vanilla and stir well. Add peanut butter and stir until no lumps appear any longer. Stir in marshmallow cream until no lumps appear. Pour into well greased 9x13" pan and allow to cool. Cut into bite size pieces and serve. Can be stored in air-tight container at room temperature for 3 days or up to 2 weeks in the
fridge. Does not freeze well though.

[Kitchen Witch]

Chocolate Mint Divinity
Makes 81 pieces



* 2 7-ounce bars milk chocolate
* 2-1/2 cups sugar
* 1/2 cup light-colored corn syrup
* 1/2 cup water
* 2 egg whites
* 2 squares (2 ounces) unsweetened chocolate, melted and cooled
* 1/2 teaspoon peppermint extract
* 1/4 cup crushed peppermint candies




1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; line with chocolate bars. Set pan aside.

2. In a heavy 2-quart saucepan combine sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5 to 7 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to pan. Cook over medium heat, without stirring, to 260 degree F, hard-ball stage. Mixture should boil at moderate, steady rate over entire surface. Reaching hard-ball stage should take about 15 minutes.

3. Remove pan from heat; remove thermometer. In a large mixer bowl, immediately beat egg whites with a sturdy, freestanding electric mixer until stiff peaks form (tips stand straight).

4. Gradually pour hot mixture in a thin stream (slightly less than 1/8inch diameter) over egg whites, beating on high speed and scraping bowl occasionally. This should take about 3 minutes. (Add mixture slowly to ensure proper blending.) Add unsweetened chocolate and peppermint extract. Continue beating on high speed, scraping bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.

5. Immediately spread over chocolate bars in prepared pan. Sprinkle with crushed candies. When firm, lift out of pan; cut into 1-inch squares. Store tightly covered. Makes 81 pieces.

Make-Ahead Tip: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.

[Kitchen Witch]

Coffee-Pecan Toffee

Makes about 2 3/4 pounds (about 48 pieces)




* 2 cups butter (no substitutes)
* 2 cups sugar
* 2 tablespoons mild-flavor molasses
* 1 tablespoon instant espresso powder
* 2 teaspoons vanilla
* 3 tablespoons butter (no substitutes)
* 1 teaspoon instant espresso powder
* 2 cups semisweet chocolate pieces
* 1-1/2 cups finely chopped, toasted pecans




1. Line a 15x10x1-inch baking pan with foil, extending excess over edges of pan. Set pan aside. Butter the sides of a heavy 3-quart saucepan. Melt the 2 cups butter in saucepan. Add sugar, 1/3 cup water, molasses, and 1 tablespoon espresso powder. Cook and stir over medium-high neat until mixture boils.

2. Clip a candy thermometer to side of pan. Reduce heat to medium; continue boiling at a moderate steady rate, stirring frequently, until thermometer registers 290 degree F, soft-crack stage (about 25 minutes). Watch carefully after 280 degree F to prevent scorching.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Pour candy into the prepared pan. Let candy stand about 1 hour or until firm. Use foil to lift candy out of pan. Break candy into pieces that are about 2 inches in size.

4. Melt the 3 tablespoons butter in a heavy medium saucepan. Stir in the 1 teaspoon espresso powder till dissolved. Add chocolate pieces and melt over low heat, stirring often. Place pecans in a shallow dish or on waxed paper.

5. Dip half of each candy piece into melted chocolate mixture, coating all sides. Place dipped candy on waxed paper. Sprinkle with pecans. Chill until chocolate is firm. Store in a tightly covered container. Makes about 2-3/4 pounds (about 48 piecies).

Reach Out to Friends: With old-fashioned chocolate-dipped Coffee-Pecan Toffee. Package the pieces in a cone-shaped paper container. Simply lay squares of parchment paper, textured gold paper, and wire mesh atop one another, then roll and twist into a cone. Tie the outside of the cone with ribbon and secure the candies inside with cellophane.

[Kitchen Witch]

Coconut-Almond Candy Bars

Makes 25 candy bars




* 3-1/2 cups sifted powdered sugar
* 1 3-ounce package cream cheese, softened
* 1 teaspoon vanilla
* 1-1/2 cups coconut
* 50 blanched whole almonds (about 1/3 cup)
* 1-1/2 pounds dipping chocolate or confectioner?s coating




1. Butter a 12x9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut.

2. Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10x5-inch rectangle. Cut the mixture into 2x1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle.

3. Melt the dipping chocolate or confectioner?s coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles.

4. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.