Candy
Peanut Butter Fudge
2 C sugar ½ C milk 1 1/3 C peanut butter 1 jar (7 oz) marshmallow crème In a saucepan, bring sugar and milk to a boil; boil for three minutes. Add peanut butter and marshmallow crème; mix well. Quickly pour into a buttered 8 inch square pan; chill until set. Cut into squares. Yield: 3-4 dozen. Butterscotch Fudge 1 ½ t plus ½ C butter (no substitutes), softened and divided 2 C packed brown sugar 1 C sugar 1 C evaporated milk 1 jar (7 oz) marshmallow crème 1/3 C peanut butter 1 t vanilla extract 1 C butterscotch chips Line a 9-inch square pan with foil and grease the foil with 1 ½ teaspoons butter, set aside in a large heavy saucepan, combine the sugars, milk, and remaining butter. Cook and stir over medium heat until sugar is dissolved. Bring to a rapid boil; boil for 5 minutes, stirring constantly. Reduce heat to low; stir in marshmallow crème and peanut butter until melted and blended. Remove from the heat; stir in vanilla. Add the butterscotch chips; stir until chips are melted. Pour into prepared pan. Refrigerate for 4 hours or until firm. Using foil, remove fudge from pan; carefully peel off foil. Store in refrigerator. Yield 2 ¾ pounds. Chocolate Mint Cookie Crunch Fudge 1 ½ C, granulated sugar 1/3 C unsweetened cocoa powder 1 can (5 oz) evaporated milk ½ stick (1/4 C) butter or margarine 1 C (6 oz) mint-flavored semisweet chocolate chips Line an 8 inch square pan with foil; grease foil. Mix sugar and cocoa in heavy 3 quart saucepan. Stir in milk and butter. Bring to a boil over medium heat, stirring constantly. Without stirring, boil vigorously for 5 minutes. Remove from heat add chips and stir until melted and smooth. Spread 1 C in lined pan, top with cookies, then spread remaining fudge evenly over top. Refrigerate 6 hours until firm. Invert pan; peel off foil. Invert fudge again and cut into 1 inch squares. Peppermint Cream Fudge 2 ½ C granulated sugar 2/3 C evaporated milk ½ C butter or margarine (1 stick) 8 oz semisweet chocolate morsels 1 jar Marshmallow Crème (7 oz) Peppermint candies crushed Bring sugar, evaporated milk and butter to a boil in a heavy saucepan, stirring constantly. Boil, stirring constantly for 5 minutes or until candy thermometer reaches 238 degrees. Remove from heat; stir in morsels. Stir in Marshmallow Crème until blended. Pour into a greased 9 inch square pan. Sprinkle with 1 T crushed candy. Cool and cut into squares. Makes 2 ½ lbs of fudge Marvelous Marble Fudge ½ C Karo Light or dark corn syrup 1/3 C evaporated milk 2 pkg (8 oz) Baker’s semi-sweet chocolate 2 t vanilla ¼ C confectioners sugar, sifted 1/3 C peanut butter Line and 8 by 8 by 2 inch pan with plastic wrap. In a 2-quart saucepan stir corn syrup and milk. Add chocolate, stirring constantly, cook over medium-low heat until chocolate is melted. Remove from heat. Stir in vanilla; add sugar. With a wooden spoon, beat until smooth. Spread in pan. Drop peanut butter by teaspoonfuls onto fudge. With a knife, swirl peanut butter through fudge to marbleize. Chill two hours or until firm. Invert onto cutting board; peel off plastic wrap. Makes about 25 1 ½ inch squares Creamy Caramels 1 C sugar 1 C dark corn syrup 1 C butter or margarine 1 can (14 oz) sweetened condensed milk 1 t vanilla extract Line an 8-in square pan with foil and butter the foil; set aside. Combine sugar, corn syrup and butter in a 3 qt saucepan. Bring to a boil over medium heat, stirring constantly. Boil slowly for four minutes without stirring. Remove from the heat and stir in milk. Reduce heat to medium-low and cook until candy thermometer reads 238 degrees (soft-ball stage)., stirring constantly. Remove from the heat and stir in vanilla. Pour into prepared pan. Cool. Remove from pan and cut into 1 inch squares. Wrap individually in waxed paper; twist ends. Yield 64 pieces. Crunchy Peanut Bark 2 lbs white almond bark 1 C peanut butter 3 C crisp rice cereal 2 C dry roasted peanuts 2 C miniature marshmallows Place almond bark in a large microwave-safe bowl; microwave at 50% power until melted, about 5 minutes. Stir in remaining ingredients. Drop by heaping tablespoonfuls onto waxed paper or divide between two greased 9-inch square pans. Yield 10 doz. Pecan Delights 2 ¼ C packed brown sugar 1 C butter 1 C light corn syrup 1/8 t salt 1 can (14 oz) sweetened condensed milk 1 t vanilla extract 1 ½ lbs whole pecans 1 C (6 oz) semisweet chocolate chips 2 T shortening In a large saucepan, combine the first four ingredients. Cook over medium heat until all sugar is dissolved. Gradually add milk and mix well. Continue cooking until candy thermometer reads 248 degrees (firm-ball state). Remove from the heat; stir in vanilla until blended. Fold in pecans. Drop by tablespoonfuls onto a waxed paper-lines cookie sheet. Chill until firm. Melt chocolate chips and shortening in a microwave-safe bowl or double boiler. Drizzle over each cluster. Cool. Praline Pecans 1 C sugar 1 C packed brown sugar ½ C water 2 T honey ½ t ground cinnamon 3 t ground cinnamon 3 t vanilla extract ¼ t rum extract 3 C pecan halves In a heavy saucepan, combine the sugars, water, honey and cinnamon. Bring to a boil over medium heat; do not stir. Cook over medium heat until a candy thermometer reads 240 degree (soft-ball stage). Remove from heat; add extracts. Cool to lukewarm with stirring. Beat with a mixer for 2-3 minutes or until creamy. Stir in pecans until coated. Turn onto waxed paper (mixture will be sticky); separate large clumps. Cool for several hours or until dry and sugary. Store in an airtight container. Yield: 3 Cups Butter Almond Crunch 1 ½ t plus ½ C butter, divided ¾ C flaked coconut 1 ½ C sugar 3 T water 1 T light corn syrup ¾ C sliced almonds ½ C semisweet chocolate chips Line a 13 inch by 9 inch by 2 inch pan with foil. Grease the foil with 1 ½ t butter. Spread coconut evenly into prepared pan; set aside. In a heavy saucepan, combine the sugar, water and corn syrup. Bring to a boil over medium heat, stirring occasionally. Add remaining butter, cook and stir until butter is melted. Continue cooking, without stirring, until a candy thermometer reads 300 degrees (hard-crack stage). Remove from the heat. Stir in almonds. Pour over coconut. Cool. In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Drizzle over candy; cool until firm. Remove from foil and break into pieces. Store in an airtight containers. Yield: 1 ¼ lbs. Peanut Butter Cream Candy 1 C butter, softened 7 ½ C confectioners’ sugar (powdered sugar) 2 T half and half cream 1 t vanilla extract 3 C milk chocolate chips 2 t shortening 2 ½ C finely chopped peanuts In a large mixing bowl, cream the butter. Gradually add confectioners’ sugar, cream and vanilla; beat on medium speed for 3-4 minutes. Shape into ¾ inch balls. In a microwave or heavy saucepan, melt chocolate chips and shortening; stir until smooth. Dip balls into melted chocolate; roll in peanuts. Place on waxed paper-lined baking sheets; refrigerate until firm. Store in airtight container in the refrigerator. Yield: about 7 dozen. Easy Chocolate Truffles 4 C (24 oz) semisweet chocolate chips 1 can (14 oz) sweetened condensed milk ½ t almond extract 1/8 t salt Colored nonpareils and sprinkles In a microwave or heavy saucepan, melt chocolate chips; stir until smooth. Stir in the milk, almond extract and salt. Cool to room temperature. Shape into 1 inch balls; rolls each ball into nonpareils and sprinkles. Store in airtight container. Yield about 6 doz truffles. Homemade Gumdrops 2 ½ C sugar, divided 1 1/3 C applesauce 2 pkg (3 oz each) red and green gelatin 2 envelopes unflavored gelatin 1 t lemon juice In a large saucepan, combine 2 cups sugar, applesauce, red or green gelatin, unflavored gelatin and lemon juice; let stand for 1 minute. Bring to a boil over medium heat, stirring constantly. Boil for one minute. Immediately pour into a cold 11 inch by 7 inch by 2 inch pan coated with nonstick cooking spray. Refrigerate for three hours or until firm. With a spatula, loosen gelatin from sides of pan. To remove, invert onto waxed paper. Using kitchen scissors or small sharp cookie cutters dipped in hot water cut into 1 inch squares or shapes. Place on waxed paper. Dry at room temperature for about 8 hours or until slightly sticky. Roll in remaining sugar. Store in an airtight container. Yield about 1 ¾ lbs. |
MARSHMALLOWS
2 tablespoons of gelatin 1/4 cup of water 2 cups of white sugar 1 cup of water 1 teaspoon of vanilla 3/4 cup of mixed cornstarch and powdered sugar (1/4 cup of cornstarch, 1/2 cup of powdered sugar) Soak the gelatin in 1/4 of a cup of cold water in a small bowl and set aside to swell for 10 minutes. In a large saucepan pour the sugar and second measure of water. Gently dissolve the sugar over a low heat stirring constantly. Add the swollen gelatin and dissolve. Raise the temperature and bring to the boil. Boil steadily but not vigorously for 15 minutes without stirring. Remove from the heat and allow to cool until luke warm. Add the vanilla extract and whisk the mixture with an electric mixer or beater until very thick and white. Rinse an 8 inch sponge roll tin or fudge dish under water and pour the marshmallow mixture into the wet tin. Refrigerate until set. Cut into squares and roll in mixed cornstarch and icing sugar. Variations: To color the marshmallows add a couple of drops of food coloring. To make other flavored marshmallows use 1 teaspoon of peppermint, coffee, almond or other essence in place of the vanilla. Roll the marshmallows in desiccated or toasted coconut in place of the cornstarch and icing sugar. Caramel Nut Crunch ½ C packed brown sugar ½ C corn syrup ¼ C butter ½ t salt 4 C Cheerios 1 C pecan halves 1 C walnut halves 1 C salted dry roasted peanuts 1 C whole unblanched almonds In a saucepan, heat the brown sugar, corn syrup, butter and salt over medium heat for five minutes or until sugar is dissolved, stirring constantly. In a large heatproof bowl, combine the remaining ingredients. Pour hot syrup over cereal mixture; stir until well coated. Spread into a greased 15 inch by 10 inch by 1 inch baking pan. Bake at 300 degrees for 30 minutes or until crisp; stirring every 10 minutes. Cool on a wire rack until slightly firm. Yield: 8 cups. No Fail Divinity 2 C sugar Pinch of salt ½ C water 7 oz Marshmallow crème ½ C chopped nut 1 t vanilla Boil sugar, water, and salt until it forms a hard ball in water (285 degrees). Place marshmallow crème in a mixing bowl and stir in hot syrup. Continue stirring until slightly stiff or until the candy holds a peak. Fold in nuts and vanilla. Drop from spoon on to waxed paper or battered plate. |