1 cup butter, softened
2 pounds confectioners sugar (extra for rolling)
dash of salt
1/2 cup Kentucky Bourbon
1/2 rectangle paraffin
12 oz. package of semi-sweet chocolate morsels
Gradually blend butter with sugar, salt, and bourbon. Roll into small balls (about 100). Roll balls in powdered sugar. Refrigerate until firm.
Melt paraffin in double boiler (do not boil ). Slowly add chocolate.
Dip balls in chocolate. Place on wax paper and refrigerate.
If necessary thin chocolate with a very small amount of vegetable shortening.
1 box Sure-Jell fruit pectin
3/4 cup water
1/2 teaspoon baking soda
1 cup sugar
1 cup corn syrup
2 teaspoons lemon extract
10 drops yellow food coloring
1/2 cup chopped walnuts optional
granulated sugar
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Mix pectin, water and baking soda in 2-quart saucepan. Mixture will be foamy. Mix sugar and corn syrup in another 2-quart saucepan. Place both saucepans on high heat at the same time.
Cook both, mixture, stirring simultaneously, about 4 minutes or until foam has thinned from pectin mixture and sugar mixture is boiling rapidly. Pour pectin mixture in a slow steady stream into boiling sugar mixture, stirring constantly. Continue boiling 1 minute longer. Remove from heat.
Stir in extract and food coloring. Add nuts; pour immediately into a greased 9x5-inch loaf pan. Let stand at room temperature 3 hours or overnight until candy is cool and firm.
Invert onto waxed paper, which has been sprinkled with sugar. Cut candy into 3/4-inch squares with knife, which has been dipped in warm water. Roll in mixture of sugar, cinnamon, and nutmeg to coat completely. Let stand on wire rack at room temperature overnight, uncovered, before packaging or storing.
This a fun recipe to make but be forewarned that the old-time taffy pulling calls for lots of strong arms.
1 cup molasses
1/2 cup butter
2 cups sugar
1/4 cup light corn syrup
1/2 cups water
Combine the molasses, butter, sugar, corn syrup and water in a large saucepan and cook over high heat, stirring constantly, until sugar is dissolved.
Cook rapidly until mixture begins to thicken. Lower heat slightly and cook until a little of the mixture dropped into cold water forms a hard ball. (About 25*). Turn out slowly onto lightly buttered slab.
When cool enough to handle, butter hands lightly and pull the candy until light in color and too hard to pull. (This can take up 20 minutes, depending on the cooking, weather and how well you pull. The candy will go from being sticky to opaque to elastic).
Stretch out into a long rope about 1/2"n diameter. cut with scissors into 1" pieces. Wrap in waxed paper.
1-3/4 cups all-purpose flour
3/4 cup cocoa
2 cups sugar
1-1/2 tsp. baking soda
1-1/2 tsp. baking powder
1 tsp. salt
2 eggs
1 cup milk
1/2 cup vegetable oil
1 Tbsp. pure vanilla extract
1 cup boiling water
Genna’s Frosting recipe follows
Preheat the oven to 350*F.
Throughly mix flour, cocoa, sugar, soda, baking powder and salt. Add eggs, milk,oil and vanilla all st once. Beat well, stir in 1 cup boiling water. Bate will be very thin.
Pour into well greased and floured bunt pan. Bake for 30 to 35 minutes when cake starts to pull away form he pan’s edge. cool in the pan 15 minutes,then turn out on plate and cool completely. Frost.
Genna’s Cake Frosting
1 lb. confectioners sugar
1/2 cup cocoa6 Tbsp. butter, softened
1 to 3 tsp pure vanilla
4 to 6 Tbsp. milk
Sift confectioners sugar and cocoa. Add he butter, vanilla and milk. Mix well. Spread on completely cooled cake.
Line cookie sheet with waxed paper. Arrange candy canes on waxed paper in groups of 2 with ends touching to form heart shapes.
Place candy coating in 2-cup microwave safe measuring cup. Microwave on medium for 2-3 minutes, stirring once halfway through melting time. Stir until melted and smooth.
Spoon or pipe candy coating into centers of hearts to fill spaces. Sprinkle with crushed candy. Cool 30 minutes or until set.
Makes 9 servings.
Can be used as a Christmas candy or Valentine candy.
Good job b-man, you really know your chocolate candy making. I’m a lazy chocoholic, so here’s my 2-cents worth:
Yes, the more ‘special’ the better; it’s called ‘courveture’. mmm
To keep chocolate at this temperature, add hot water to bottom of boiler until water is 85 degrees F. Quickly replace chocolate.
I’m lazy, so I’ve found an easy way to maintain the right temperature. I use an electric frying pan. I just turn it on to warm the chocolate back up, then turn it off again. If I were more adventurous, I might just keep it on, but for some reason I don’t completely trust the thermostat…will it heat it up too hot and then shut off?
What a great thread. Some look so easy. I love sweets and with the price of candy. Looks like I’ll be makeing my own. Always have made my own fudge but all this other candy looks so yummy. Will be busy today for sure makeing candies. Thank you all you great candy makers.
Sugarplums are candies made from dried fruits, honey, and spices,
rolled into balls, then rolled in sugar. A plum is an old
fashioned word for dried fruit - as in the traditional Christmas
dessert plum pudding.
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
* 1/4 cup butter
* 1 cup white sugar
* 1/4 cup evaporated milk
* 1 1/2 cups marshmallow creme
* 1/4 cup creamy peanut butter
* 1 teaspoon vanilla extract
* 1 1/2 cups chopped salted peanuts
* 1 (14 ounce) package caramels
* 1/4 cup heavy whipping cream
* 1 cup milk chocolate chips
* 1/4 cup butterscotch chips
* 1/4 cup creamy peanut butter
Directions
Lightly grease one 13 x 9 inch pan.
To Make Base: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan. Cook, stirring constantly, over low heat until melted and smooth. Spread into the bottom of the prepared pan. Refrigerate until set.
To Make Filling: In a heavy saucepan melt the butter over medium-high heat. Stir in sugar and evaporated milk. Bring mixture to a boil and stir for 5 minutes. Remove from heat and stir in the marshmallow cream, 1/4 cup of the peanut butter, and the vanilla. Add the peanuts, and spread over the base layer. Refrigerate until set.
To Make Caramel Layer: Combine the caramels and cream in a saucepan, stir over low heat until melted and smooth. Spread over the top of the filling and refrigerate until smooth.
To Make Frosting Layer: In another saucepan combine 1 cup milk chocolate chips, 1/4 butterscotch chips and 1/4 cup peanut butter, and stir over low heat until melted and smooth. Pour over the caramel layer. Refrigerate for at least 1 hour. Cut into 1 inch squares. Store in the refrigerator.