INGREDIENTS
2 cups sugar
1/2 cup milk
1/2 cup half and half
1 tbsp white corn syrup
1/2 tsp salt
1 tbsp butter
1 tsp vanilla extract
1/3 cup candied red cherries, coarsely chopped
Halved candied red cherries(optional).
DIRECTIONS
1. Line a 5 3/4 x 3 x 2 inch loaf pan with foil, extending foil over edges of pan. Butter foil and set aside.
2. Butter sides of a heavy 2 quart saucepan. In saucepan combine the sugar, milk, half-and-half, corn syrup and salt.
Cook over medium heat, stirring constantly until sugar dissolves and mixture comes to a boil.
Clip a candy thermometer to side of pan.
3. Continue boiling at a moderate steady rate stirring occasionally until thermometer registers 236 F. soft ball stage, (about 20 minutes).
Adjust heat as necessary to maintain a steady boil.
4. Remove saucepan from heat. Add butter and vanilla but do not stir. Cool, without stirring to 170 F. (about 20 minutes). Remove thermometer from saucepan. Beat mixture vigorously with a wooden spoon for 5 minutes. Add 1/3 cup chopped cherries. Beat mixture vigorously for 1 minute more. Pour into prepared pan, spreading evenly. Let stand until firm. Use foil to lift fudge from pan; remove foil. To serve top with halved cherries. Cut fudge into thick slices.
Yield: 20 Servings
Nutritional Information
* Calories108,
* Total Fat (g)1,
* Saturated Fat (g)1,
* Cholesterol (mg)4,
* Sodium (mg)71,
* Carbohydrate (g)24,
* Total Sugar (g)22,
* Calcium (DV%)2,
* Percent Daily Values are based on a 2,000 calorie diet
INGREDIENTS
2 (7 oz) milk chocolate bars
2 1/2 cups sugar
1/2 cup white corn syrup
1/2 cup water
2 egg whites
2 squares unsweetened chocolate,
melted and cooled
1/2 tsp peppermint extract
1/4 cup crushed peppermint candy
DIRECTIONS
1. Line a 9 x 9 x 2 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 F., hard ball stage. Mixture should boil at a 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, free standing electric mixer until stiff peaks form (tips are standing 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.
Yield: 81 pieces
NUTRITIONAL INFORMATION
Calories 62, Total Fat 2 g, Saturated Fat 1 g, Cholesterol 1 mg, Sodium 9 mg, Carbohydrate 11 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 1%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
TIP: Up to 3 days ahead prepare divinity. Store at room temperature in a tightly covered container.
INGREDIENTS
8 to 10 medium size thick skin oranges, washed
Water
1 tsp salt
2 cups sugar
1/2 cup Karo® Light Corn Syrup
Additional sugar for coating
DIRECTIONS
1. Cut oranges just through peel into quarters; remove peel and place in large saucepan. (Reserve oranges for eating or for use in salads.) Cover orange peel with cold water; add salt.
2. Boil 10 minutes and drain. Repeat this 2 more times.
3. Gently scrape off moist white membrane with spoon. (Peel should be about 1/4 inch thick.) Cut peel into 1/4 inch wide strips.
4. In a 3 quart saucepan combine 2 cups sugar, 1 cup water and corn syrup.
Cook over medium heat stirring constantly until sugar is dissolved.
Add orange peel. Bring to a boil; reduce heat and boil gently 45 minutes. Drain well.
5. A few pieces at a time, roll orange peel in additional sugar. Arrange in a single layer on trays. Let dry in warm place lightly covered with wax paper, 10 to 12 hours.
6. Store in a covered container.
Yield: 8 Cups
Ingredients
1 cup butter (not margarine)
2 cups sugar
1 (14 oz) can sweetened condensed milk
1 cup white corn syrup
1/8 teaspoon salt
1 tsp anise extract
1/2 tsp black or red coloring paste
1. Line a 9 x 9 x 2 inch baking pan with foil,
extending
foil over the edges of the pan.
2. Butter foil and set aside.
3. In a heavy 3 quart saucepan melt butter over low heat.
4. Add in sugar, sweetened condensed milk, corn syrup
and salt. Mix well.
5. Clip a candy thermometer to side of pan.
6. Cook over medium heat stirring frequently until candy thermometer registers 244 F. (firm ball stage).
The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage
should take 15 to 20 minutes (mixture scorches easily).
7. Remove from heat and remove thermometer from saucepan.
8. Add anise extract and coloring, stir to mix.
9. Quickly pour candy, without scraping, into the foil lined pan.
Cool for several hours or till firm.
10. Use foil to lift candy out of pan onto cutting board.
Peel foil away.
11. With a buttered sharp knife, cut immediately
into 1 inch squares. Wrap each individually in waxed paper.
Yield: 81 caramels (about 2 3/4 lbs)
NOTE: Black and red paste for coloring candy can be found in specialty stores if you
can't locate it in your supermarket.
TO WRAP: Tear off 6 inch strips of waxed paper, cut each strip into 4 inch widths,
making pieces 6 x 4 inches. Roll caramel in length of paper, fold flaps under.
Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped.
INGREDIENTS
3/4 cup whipping cream
1/2 cup creamy peanut butter
1 cup semisweet chocolate pieces
8 oz chocolate candy coating
Edible flower petals and/or lavender buds (optional)
DIRECTIONS
1. In a heavy small saucepan, bring whipping cream just to boiling. Remove from heat. Add peanut butter, stirring until combined. Add chocolate pieces, stirring until melted and smooth. Transfer mixture to a 2 quart baking dish. Cover and chill about 1 hour or until firm.
2. Line a baking sheet with waxed paper. Use a spoon or a small cookie scoop to shape truffle mixture into 1 inch balls. Place on prepared baking sheet. Cover and freeze 30 minutes or until firm.
3. In a heavy small saucepan, melt candy coating over low heat stirring constantly until smooth. Using a fork, quickly dip truffles one at a time into coating. Draw the fork across the rim of the saucepan to remove excess coating. Return truffles to baking sheet. Let stand 30 minutes or until coating is set.
4. Store truffles tightly covered in refrigerator for up to 2 weeks. Let stand at room temperature about 30 minutes before serving. Garnish each with edible flower petals or lavender buds if desired.
YIELD: About 45 pieces
Note: This recipe is for a 3 1/2 or 4 quart crock pot.
INGREDIENTS
1 (16 oz) jar dry roasted peanuts(salted)
1 (16 oz) jar dry roasted peanuts(unsalted)
18 (2 oz) chocolate bark coating squares, cut in half
1 (12 oz) bag semisweet chocolate morsels
1 (4 oz) pkg German chocolate baking squares,
broken into pieces
1 (9 3/4 oz) can whole salted cashews
1 tsp vanilla extract
DIRECTIONS
1. Combine first 5 ingredients in a 3 1/2 or 4 quart slow cooker
2. Cover and cook on LOW 2 hours or until melted.
Stir chocolate mixture. Add cashews and vanilla,
stirring well to coat cashews.
3. Drop mixture by heaping tablespoonfuls onto wax paper.
Let stand until firm.
Store in an airtight container.
Yield: Makes 5 lbs (about 60 clusters)
May be frozen up to 30 days.
Author's Note:
Cooking time on this recipe will vary by
the type of Microwave used.
This recipe is for an 1100 Watt oven.
Ingredients
1 cup sugar
1/2 cup light corn syrup
1/2 cup chopped cashews
1/2 cup chopped pecans
1 tsp butter
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper
1/8 tsp salt
Pinch ground nutmeg
1 tsp baking soda
1/2 tsp rum extract
1/2 tsp vanilla extract
Directions
1. Butter a (15 by 10 by 1) inch pan; set aside.
In a 2 quart microwave safe bowl, combine sugar and corn syrup. Microwave uncovered on full power for 3 minutes; stir.
Microwave 2 1/2 minutes longer. Stir in the cashews, pecans, butter, cinnamon, cayenne, salt and nutmeg.
2. Microwave uncovered on full power for 2 minutes or until mixture turns a light amber color(mixture will be very hot).
Quickly stir in baking soda and extracts until light and foamy. Immediately pour into prepared pan; spread with a metal spatula. Cool completely. Break into pieces; store in an airtight container.
Yield: 1 pound ( 8 servings)
INGREDIENTS:
8 ounces almond paste
2 cups powdered sugar
1/4 cup corn syrup
3 drops food coloring, your choice of color
DIRECTIONS:
1. Break almond paste into small pieces over a medium bowl.
Add 1 cup of powdered sugar and work in
with your hands until incorporated.
It will be crumbly.
Add another 3/4 cup of sugar and work it in really well.
Pour in corn syrup and work in until evenly blended.
Spread remaining sugar out on a clean work surface and knead dough until smooth and uniform; 3 to 5 minutes.
If dough seems too sticky knead in more sugar.
Wrap the dough in plastic wrap and refrigerate
about an hour.
It should have the consistency of modeling dough.
2. Break off small pieces of marzipan to color, kneading in color thoroughly until you arrive at the desired color.
Then blend colored pieces into larger portions of dough. Dust a work surface and rolling pin with powdered sugar and roll dough out to 1/4 inch thickness.
Cut into desired shapes using small cookie cutters
to make candies.
Yield: 1 pound
SUGGESTION:
This can be a great cover for a cake or cut out shapes to decorate cakes, cookies or eat alone. You will need a bit of icing to glue the marzipan to a cookie or cake and it will make a great treat.
Ingredients:
1 tsp butter
1 (8 oz) pkg cream cheese, softened
3 3/4 cups powdered sugar
6 oz unsweetened chocolate, melted and cooled
1/4 tsp almond extract
Dash salt
1/4 cup coarsely chopped pecans
1/4 cup English toffee bits
Directions:
1. Line a 9 inch square pan with foil and grease the
foil with butter; set aside.
In a large bowl beat cream cheese until fluffy.
2. Gradually beat in powdered sugar.
Add the melted chocolate, extract and salt;
mix well. Stir in pecans and toffee bits.
3. Spread into prepared pan. Cover and refrigerate overnight
or until firm.
4. Using foil, lift fudge out of pan. Gently peel off foil;
cut fudge into 1 inch squares.
5. Store in an airtight container in the refrigerator.
Yield: 2 1/2 lbs
Nutritional Information:
1 piece equals 49 calories,
3 g fat (1 g saturated fat), 3 mg cholesterol, 15 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
3 cups sugar
1 1/4 cups milk
1/4 cup light corn syrup
2 tbsp butter
4 tsp anise seeds
Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.
In a large 3 quart saucepan, combine sugar, milk, anise seeds, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on candy thermometer (soft ball stage). Stir only a few times to keep the anise seeds from settling to the bottom of the pan. Remove from heat. Do not stir.
Cool to 120F. Beat until mixture starts to lose its gloss. Quickly pour into greased pan, cut into squares when cool.
6 oz semisweet chocolate chips
1/2 jar Marshmallow Fluff
1/2 cup peanut butter
1 ts vanilla extract
2 c granulated sugar
2/3 cup apple juice
chopped peanuts, optional
Mix semisweet chocolate pieces, half jar marshmallow fluff, peanut butter and vanilla. Set aside. In buttered heavy 2 quart saucepan, mix sugar and apple juice. Cook and stir until sugar dissolves and mixture boils. Cook to soft ball stage or until candy thermometer registers 240 F, stirring frequently. remove from heat. Quickly add marshmallow mixture. Stir until just blended. Pour into buttered 9" square baking pan. Top fudge with chopped peanuts, if desired and cool. Cut into squares. Makes 3 dozen 1 1/2 inch pieces.1 envelope unflavored gelatin
1/4 c. water
1 square unsweetened chocolate
1/8 tsp. cinnamon
1 tsp. "Sweet & Low" (Brand Name) liquid sweetener
1/4 c. water
1/2 c. evaporated milk
1/2 tsp. vanilla
1/4 c. chopped pecans
Soften gelatin in 1/4 cup water for 5 minutes. Melt chocolate with cinnamon and Sweet & Low liquid. Slowly add evaporated milk and water. Add gelatin and stir until dissolved. Remove from fire and add vanilla; cool. When mixture begins to thicken, add nuts. Turn into dish. When firm, cut. Each piece equals 1/3 milk exchange and 1/2 fat exchange.
Ingredients
- 2 cups sugar
- 1 cup corn syrup
- 1/2 cup water
- 3 tablespoons butter or margarine
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 2 cups salted cashews
Directions
- In a large saucepan, combine sugar, corn syrup and water; bring to a boil, stirring constantly, until sugar is dissolved. Cook, without stirring, over medium heat until a candy thermometer reads 300 degrees F (hard-crack stage).Do NOT remove from the heat(You must work fast!); stir in butter, vanilla and baking soda.. Add cashews. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Cool; break into pieces.
Ingredients
- 1-1/2 cups chopped walnuts
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/2 cup light cream or half-and-half
- 1 tablespoon instant coffee crystals
- 1 teaspoon vanilla
Directions
1. Line a 9x5x3-inch loaf pan with foil, extending foil over edges of pan. Butter the foil; set pan aside.
2. Toast the chopped walnuts, spread nuts in a single layer in a shallow baking pan. Toast nuts in a 350 degree F oven about 10 minutes, stirring occasionally; keep nuts warm.
3. Butter the sides of a heavy 1-1/2-quart saucepan. In the saucepan combine brown sugar, sugar, cream, and coffee crystals. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugars. This should take about 4 minutes. Avoid splashing mixture on sides of pan. Carefully clip candy thermometer to side of pan.
4. Cook over medium heat, stirring frequently, until thermometer registers 236 degree F, soft-ball stage. Mixture should boil at a moderate, steady rate over the entire surface. Reaching soft-ball stage should take 6 to 8 minutes.
5. Remove saucepan from heat; remove candy thermometer from saucepan. Add the vanilla. Beat gently with the wooden spoon for 2 minutes; stir in walnuts. Quickly turn the candy mixture into the prepared pan. Cool 10 minutes. Use foil to lift the candy out of the pan; cut the candy into about 1-1/2-inch strips. Cut each strip into about 1-1/2-inch triangles. Store tightly covered. Makes about 36 pieces.
Make-Ahead Tip: Up to 1 week ahead, prepare nuts. Store in a cool dry place in a tightly covered container.
Ingredients:
- 2 cups packed brown sugar
- 1 cup evaporated milk
- 1 cup granulated sugar
- 2 tsp light corn syrup
- 1/4 tsp salt
- 2 tbsp butter
- 1 tsp vanilla extract
- 1/2 cup toasted pecans, chopped
Preparation:
1. Prepare an 8x8-inch baking pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. Combine the milk, sugars, salt, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugars are dissolved.
3. Insert a candy thermometer into the mixture. Continue to cook, stirring frequently, until the mixture reaches 234 degrees (soft-ball stageIngredients:
1 small box cherry gelatin
3 1/2 cups granulated sugar
1/4 teaspoon baking soda
1 1/2 cups milk
1/4 cup butter
1/2 cup chopped, candied cherries
1/2 cup chopped walnuts
Directions:
Cook gelatin, sugar, baking soda and milk slowly until sugar is dissolved. Clip a candy thermometer to the side of the saucepan. Cook, without stirring, until the mixture reaches 236 degrees F.
Remove from heat. Add butter. Pour onto a large platter. Cool, without stirring, until lukewarm.
Beat until it loses its gloss. Stir in cherries and walnuts. Pour into a buttered 8 inch square pan. Refrigerate until firm enough to cut into squares.
- 1/2 cup butter
3/4 cup eggnog
2 cups granulated sugar
1 1/4 cups (10 oz) white chocolate bars, broken into pieces
1/2 teaspoon ground nutmeg
1 (7 oz) jar marshmallow creme
1 cup chopped pecans
1 teaspoon rum or rum extract
- In a heavy saucepan, combine butter, eggnog and sugar. Bring to a full rolling boil over medium-high heat, stirring constantly. Reduce heat to medium, and continue to boil, stirring frequently, 8 to 10 minutes or until mixture reaches 234°F (110°C) (use candy thermometer).
- Remove from heat; add chocolate and nutmeg; stir until smooth. Add marshmallow creme, pecans and rum; mix well.
- Pour mixture into a 9 inch square pan lined with buttered foil.
- Cool completely; cut into 1 1/2 inch squares.
- Store in an airtight container in the refrigerator for up to one week.
Makes 2 dozen squares.
Try this addictive and sweet Sesame Candy! You won't be able to get enough!
Ingredients:
1 cup sesame seeds
1 (1pound) box light brown sugar
2 tablespoons butter
1/2 cup milk
1 tbsp white vinegar
Directions:
Heavily butter an 11 by 2-inch pyrex baking dish.
Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.
In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.
Yield: 24 pieces
Ingredients:
4 Valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-ounce chunk), chopped into small pieces.
Directions:
1. Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4 inch pieces. Discard the ends.
2. In a 10 inch saute pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.
3. Add the orange slices, separating them, and simmering them gently for 1 hour uncovered.
Periodically dunk any floating slices. Remove from the heat heat and cool to room temperature.
4. Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.
5. After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.
6. While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.
7. When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2 ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.
8. Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.
Makes 50 slices
1 cup semi-sweet chocolate chips
1 tablespoon vegetable shortening
1 1/2 to 2 cup blueberries, washed and thoroughly dried
1. In a double boiler or medium bowl over simmering water, melt chocolate. Stir in shortening.
Add blueberries and gently stir until well coated.
2.Drop by teaspoonfuls to form small clusters onto a waxed paper lined baking sheet.
3. Chill until firm.
Makes 36 clusters
Keeps for 2 to 3 days in covered container in the refrigerator.
Share This Recipe!
.png "English"){kind=small}
