Candy

RECIPE FORUM Just Dessert Recipes
21

Butterscotches

6 cups light brown sugar
2 cups water
Pinch cream of tartar
1-1/2 cups butter, melted
2 tsp lemon extract

Place sugar and water in large saucepan and heat, stirring occasionally, tunil boiling point is reached; add cream of tartar. Cover and allow to boil for 10 minutes. Remove cover, then cook to 310 F, or to hard-crack stage. Add melted butter and lemon extract and remove from heat when blended with the syrup. Pour between buttered candy bars, or into buttered pan.

When cold, cut with buttered scissors into small pieces and wrap in waxed paper.

22

English Toffee

Sugar, water, butter and chopped almonds are cooked together until they caramelize to make this rich and chewy classic confection. Cut into rectangular shapes, dipped in chocolate, and covered with chopped almonds, these are difficult to resist.

3 tbsp unflavored vegetable oil, such as safflower oil
1¼ cups unsalted butter
1 cup sugar
¼ cup water
½ tsp salt
2½ cups sliced almonds, finely chopped
12 ounces bittersweet chocolate, finely chopped

Yield: 60 pieces.

Coat a metal rolling pin, pizza wheel and marble board or back of a baking sheet with the vegetable oil; set aside.

Cut the butter into a few pieces and melt in a 3-quart heavy-bottomed saucepan over low heat. Add sugar, water and salt; increase heat to medium and cook until mixture registers 260 F on a sugar thermometer (about 10 minutes), stirring constantly with a wooden spoon or heatproof spatula. Add ½ cup almonds and continue cooking until mixture becomes golden brown and registers 305 F on thermometer (about 8 minutes) stirring constantly. Remove pan from heat and carefully pour mixture onto oiled board.

With oiled rolling pin, quickly spread mixture out very thin. It is necessary to work fast, because the mixture sets up rapidly and becomes too brittle to cut.

While still warm, with the oiled pizza wheel, score toffee into pieces that are 1½ inches long and ½-inch wide. Let these centers set until cooled to room temperature (about 30 minutes).

Melt and temper the chocolate. Either dip the toffee in chocolate immediately, or store it in a tightly covered container at room temperature. If left exposed to the air, the toffee will absorb moisture and become soft.

Line 3 baking sheets with parchment paper or waxed paper. Sprinkle the remaining 2 cups almonds on one of the prepared baking sheets. Dip a toffee piece into the tempered chocolate, coating it completely. With a dipper or fork, remove the toffee from the chocolate, gently shake off the excess chocolate and drop the toffee in the chopped almonds. Roll the toffee in the almonds, coating it thoroughly, and turn out onto the paper lined sheets to set up completely, or chill in the refrigerator for 15 minutes.

In a tightly covered container wrapped in several layers of aluminum foil, the toffee will keep for 2 months in the refrigerator.

23

Viennese Fudge

1 tsp plus 3 tbsp butter (no substitute), divided
2 cups sugar
1 cup evaporated milk
½ tsp salt
1 cup miniature marshmallows
1½ cups semisweet chocolate chips
2 tsp vanilla extract
1½ cups ground hazelnuts, toasted

Line an 8-inch square pan with foil and butter the foil with 1 tsp butter; set aside.

In a large saucepan, combine sugar, milk, salt and remaining butter. Bring to a boil over medium heat, stirring constantly. Boil and stir for 6 minutes.

Remove from heat; stir in marshmallows until melted. Add chocolate chips and stir until melted. Stir in vanilla and nuts. Pour into prepared pan. Let stand at room temperature until cool.

Using foil, lift fudge out of pan; cut into 1-inch squares. Store in an airtight container in refrigerator.

24

French Caramelized Apples

Ingredients:

6 tablespoons unsalted butter
1 1/4 cups granulated sugar
4 to 5 pounds Granny Smith apples, peeled, cored, and sliced
1/2 teaspoon ground cinnamon, optional

Heat oven to 400 degrees F.

Combine 4 tablespoons of the butter with the cup of sugar and a tablespoon of water in a 10- or 12-inch nonstick ovenproof skillet, and turn the heat to medium. Cook, shaking the pan occasionally (don’t stir), until the sugar melts into the butter and the mixture bubbles. Turn off the heat and add the apples in layers; about halfway through, dot with some of the remaining butter and sugar. Use the remaining butter and sugar on top of the last layer, along with the cinnamon if you like. Put in the oven.

Bake, undisturbed, until the apples give up their liquid and it evaporates and the sides of the mass are dark brown and sticky looking. This will take around 45 minutes, but it could be considerably longer or shorter depending on the water content of your apples. Remove and let cool.

Serve straight from the pan, or for a more attractive presentation, invert onto a plate.

Serves approximately 6 to 8.

B-man :wink:

25

Martha Washington’s Candy

Ingredients:
1 cup butter
4 cups confectioners’ sugar
1 (14 ounce) can sweetened condensed milk
2 cups shredded coconut
2 cups chopped pecans or other nuts
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
1/4 block paraffin

Line 2 cookie sheets with wax paper. Set aside.

Mix margarine, sugar and sweetened condensed milk in large mixing bowl. Add coconut, pecans and vanilla extract; mix well, using a sturdy large spoon. Chill until firm enough to handle. Form into small balls and place on prepared cookie sheets . Chill until very firm.

Melt paraffin in top of double boiler over simmering water. Add chocolate chips and stir until melted. Using a toothpick or candy dipper, dip balls into melted chocolate and place back on wax paper. Let cool until set. Store in airtight container.

Makes 8 dozen

B-man :wink:

26

Sugar Coated Pecans

2 egg whites
1 tbsp vanilla or water (or combination of both if you like less vanilla flavour)
1 lb pecan halves
1 cup white sugar
½ to ¾ tsp salt
1 tsp ground cinnamon

Preheat oven to 250 degrees F. Grease or parchment-line one baking sheet.

In mixing bowl, whip together egg whites and vanilla/water until frothy.

In separate bowl, mix together sugar, salt and cinnamon.

Add pecans to egg whites, stir to coat nuts evenly. Remove nuts and toss them in sugar mixture until coated. Spread nuts out on the prepared baking sheet.

Bake for 1 hour. Stir every 15 minutes.

Variations:

-Use rum instead of vanilla or water.
-Add nutmeg and ground cloves.
-For a more toffee taste, use ¼ cup butter, reduce vanilla to 1 tsp (no water), and add 1 tbsp corn syrup. (Cover with foil so it doesn’t burn.)

27

HI Everyone,
I am new hear and am just learning how to use this site so i hope that this works. Id like to share with everyone a recipe that has been in my family for years and has now been passed down to me.

Homemade Candy

1 1/2 cup of Brown Sugar
1/2 Cup of Nuts
1/2 Cup of Milk
1/4 tsp. Almond Extract
2tsp. Butter (Not Margarine)

Mix Milk, Sugar and butter in Pan, Boil until soft ball stage, Add nutts and flavoring and beat until thick. Pour into Greased pan or pie plate.
Reridgerate
:smiley:
Enjoy

28

2 cups almonds, blanched and chopped
4 cups seeded raisins
1 teaspoon almond extract
Melted coating chocolate

Mix the nuts, raisins and almond extract and put through the food chopper. Roll the mixture into small balls and allow them to dry. Dip in melted chocolate and drop on a baking sheet.

29

Almonds, Coating Chocolate

Blanch the almonds and put them on a baking pan in the oven until slightly browned. When cold, dip them into melted coating chocolate and drop onto a pan to harden.

Note: The almonds are very good if they are dipped first into glacé syrup and then into the melted chocolate.

30

2 cups sugar
1 teaspoon glucose
½ cup water
¼ cup butter
1 teaspoon almond extract
½ cup grated chocolate, melted
¾ cup preserved cherries, chopped
¾ cup blanched almonds, chopped

Place the sugar in a saucepan, add the glucose, water, and butter. Dissolve and stir slowly over the heat; then cook, without stirring, to 240 degrees, or to the soft-ball stage. Remove from heat and pour at once into a bowl, rinsed in cold water. When nearly cold, stir in the extract and add the melted chocolate. Beat until a firm mass is formed. Cover with waxed paper and a clean cloth and leave in a cool place for about ½ hour. Then knead until smooth and place in a double boiler, heating until warm enough to pour.

Mix in the cherries and the almonds and pour into a nougat frame lined with wafer paper. Cover with wafer paper and set a board and a heavy weight on the top. Leave for about 5 hours, then turn out and cut into strips.

31

1/2 cup sweetened condensed milk
1/4 cup brown sugar
1/2 tsp vanilla
1 cup sifted confectioners’ sugar

Blend milk and brown sugar thoroughly. Cook over boiling water 4 minutes or until mixture thickens. Remove from heat and add vanilla and confectioners’ sugar gradually. Blend thoroughly. Form into eggs and decorate with tiny candies and fruits.

Makes 2.

32

1/2 c. butter
1 c. sugar
1/4 c. corn syrup
1 1/2 c. salted peanuts

In a large sauce pan combine butter, sugar & corn syrup. Cook and stir with a wooden spoon over medium heat until melted, smooth and bubbly. Cover and cook for 1 minute.

Add nuts and increase heat to medium high. Cook uncovered, stirring constantly until nuts are lightly browned and syrup is a warm golden color - about 5 minutes.

Pour mixture out onto a foil-lined and lightly buttered baking sheet, spreading as thinly as possible. Cool til hard. Peel candy from foil and break into pieces.
Makes about 565g. (1 1/4 lb.)

VARIATIONS:

  1. Substitute 500 ml. (2 cups) roasted, salted cashews or mixed nuts for peanuts.

  2. Sprinkle hot brittle with 3/4 c. melted chocolate chips. When melted, spread over candy. Sprinkle with additional chopped nuts, if desired.

34

This is my grandmother’s (92 yrs) fudge recipe. I remember her making this, when I was little, every time she came over to our house. She’d be standing by the stove beating the fudge for quite a while.

Bring to a boil:

4 cups brown sugar
1 cup Carnation whole evaporated milk (NOT 2%)

Add: 4 Tablespoons butter

Lower temperature and cook, stirring, until it reaches 235 degrees on candy thermometer.

Remove from heat and add:

2 teaspoons vanilla extract
Chopped pecans

Beat until it start to set. Pour into buttered 9-inch pan. The beating could take up to 10 minutes. Pour into pan as soon as it starts to set.

If cooked too fast or too long, it will be too sugary. According to my grandmother, it should be smooth.

35

To B-Man and Aline, in the toffee or brittle recipes that call for buttering foil,
could you use a Silpat sheet and eliminate the butter? Thanks for your input. Kathy

36

Ingredients for Walnut Nougat Ice Cream

* Scald
* 1 cup milk with
* 1 teaspoon gelatin and add slowly to
* 3 egg yolks mixed with
* ¼ cup sugar and a
* Few grains salt. Return to double boiler and stir constantly until coating is formed on the spoon. Strain and cool. Put
* 1/3 cup sugar in frying pan and stir until melted and slightly brown. Add
* 1/3 cup walnut meats, finely chopped and turn mixture into a slightly buttered pan. When cold put through food chopper, add to custard, then add
* ½ pint cream beaten stiff and

Instructions

  1. 2 teaspoons vanilla.
  2. Freeze.
  3. Other nuts may be used in place of walnuts.
  4. To make a rich fruit ice cream omit the walnuts, use sugar without melting it and add to the mixture, dates or prunes cut in pieces, or any desired fresh or canned fruit, allowing one cup or less of fruit.
  5. Use less sugar if fruit is very sweet.
37

PECAN PRALINES

1 c. brown sugar
1 c. sugar
1 c. milk
1 tbsp. maple syrup
1 tbsp. butter
1/8 tsp. salt
1 c. chopped pecans

Combine sugars and milk. Cook over low heat, stirring constantly until sugars are dissolved and mixture boils. Cook until thermometer registers 224. Add butter and pecans. Cook until a small amount of mixture forms a soft ball when dropped in cold water. Cool quickly to lukewarm. Stir in maple syrup and heat until thick. Drop on a buttered surface and flatten out into patties. Makes 1 dozen

38

RASPBERRY DIVINITY

3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

39

MINTS

2 boxes of confectioners’ sugar
8 oz. cream cheese
1/4 tsp. of peppermint extract
Food coloring if desired

Mix with hands and separate for different colors. Roll in small 1 inch balls; dip in granulated sugar. Press down either with your hands or a miniature butter mold. Refrigerate.

40

TOLL HOUSE COOKIE BRITTLE

1 c. oleo
1 1/2 tsp. vanilla
1 tsp. salt
1 c. sugar
2 c. flour, sifted
1 c. (6 oz.) Nestle’s semi-sweet chocolate bits
1 c. walnuts, finely chopped

Preheat oven to 375 degrees. Combine oleo, vanilla, and salt in bowl and blend well. Gradually beat in sugar. Add flour, chocolate bits and 3/4 cup walnuts; mix well. Press evenly into ungreased 15 x 10 x 1 inch pan. Sprinkle 1/4 cup walnuts over top and press in lightly. Bake at 375 degrees for 25 minutes or until golden brown. Cool then break in irregular pieces. Makes about 1 3/4 pounds

41

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.