Fudge Caramels2/3 cup cocoa
2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 cup evaporated milk
1/2 cup water
1/4 cup butter
1 teaspoon pure vanilla extractCombine cocoa, sugar, corn syrup and salt in a heavy 3-quart saucepan Add evaporated milk and water; bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 degrees F on a candy thermometer.Remove from heat; drop in butter and vanilla extract, stirring to completely blend in butter. Pour into buttered 9-inch square pan; let cool.Cut into squares, and wrap in wax paper.
2 cups granulated sugar
1 cup light corn syrup
1/8 teaspoon salt
1 cup evaporated milk
1/2 cup water
1/4 cup butter
1 teaspoon pure vanilla extractCombine cocoa, sugar, corn syrup and salt in a heavy 3-quart saucepan Add evaporated milk and water; bring to a boil over medium heat, stirring constantly. Cook, stirring frequently, until mixture forms a firm ball in cold water, or registers 245 degrees F on a candy thermometer.Remove from heat; drop in butter and vanilla extract, stirring to completely blend in butter. Pour into buttered 9-inch square pan; let cool.Cut into squares, and wrap in wax paper.
Also see ...
Buttery nut caramels
Buttery Nut Caramels1 cup butter (no substitutes!)2 1/4 cups packed light brown sugarDash of salt 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 1 1/2 teaspoons vanilla extract3/4 cup coarsely chopped nutsButter a 9 inch square pan and set
Buttery Nut Caramels1 cup butter (no substitutes!)2 1/4 cups packed light brown sugarDash of salt 1 cup light corn syrup 1 (14 ounce) can sweetened condensed milk 1 1/2 teaspoons vanilla extract3/4 cup coarsely chopped nutsButter a 9 inch square pan and set
Ginger cream caramels
Ginger Cream Caramels2 cups granulated sugar2 cups whipping cream1 cup light corn syrup1 tablespoon fresh, finely grated gingerLine an 8 inch pan with foil; spray with nonstick cooking spray. Place all ingredients in Dutch oven or heavy large saucepan. Bring to boil ov
Ginger Cream Caramels2 cups granulated sugar2 cups whipping cream1 cup light corn syrup1 tablespoon fresh, finely grated gingerLine an 8 inch pan with foil; spray with nonstick cooking spray. Place all ingredients in Dutch oven or heavy large saucepan. Bring to boil ov
Almond bark
Almond Bark1 pound white chocolate1 tablespoon butter1 teaspoon almond extract1 cup whole, unblanched almonds, toastedMelt white chocolate and butter together over hot water in a double boiler. Blend in almond extract. Stir in almonds. Have ready a 12 x 9 inch cookie s
Almond Bark1 pound white chocolate1 tablespoon butter1 teaspoon almond extract1 cup whole, unblanched almonds, toastedMelt white chocolate and butter together over hot water in a double boiler. Blend in almond extract. Stir in almonds. Have ready a 12 x 9 inch cookie s
Butter mints
Butter Mints3 ounces cream cheese, softened2 teaspoons butter flavoring1/4 teaspoon oil of peppermint1 (1 pound) box confectioners` sugarYellow paste food coloringCombine first 4 ingredients; beat a low speed with electric mixer until blended. Add a small amount of
Butter Mints3 ounces cream cheese, softened2 teaspoons butter flavoring1/4 teaspoon oil of peppermint1 (1 pound) box confectioners` sugarYellow paste food coloringCombine first 4 ingredients; beat a low speed with electric mixer until blended. Add a small amount of
Chocolate covered cherries
Chocolate Covered CherriesIf you store these, they will make the juice around the cherry, just like the ones you buy in the store.8 tablespoons melted butter6 tablespoons corn syrup1 (14 ounce) can sweetened condensed milk1 teaspoon vanilla extract*3 pounds confect
Chocolate Covered CherriesIf you store these, they will make the juice around the cherry, just like the ones you buy in the store.8 tablespoons melted butter6 tablespoons corn syrup1 (14 ounce) can sweetened condensed milk1 teaspoon vanilla extract*3 pounds confect
Bittersweet chocolate covered cherries
Bittersweet Chocolate Covered CherriesSource: iChocolate Astrology/i2 cups red wine 1 cup granulated sugar 2 strips (1 x 2 inches each) lemon zest 2 dozen cherries with stems, pitted 6 ounces bittersweet chocolate, meltedCombine the wine, sugar and zest
Bittersweet Chocolate Covered CherriesSource: iChocolate Astrology/i2 cups red wine 1 cup granulated sugar 2 strips (1 x 2 inches each) lemon zest 2 dozen cherries with stems, pitted 6 ounces bittersweet chocolate, meltedCombine the wine, sugar and zest
Butter almond rose mints
Butter Almond Rose Mints24 ounces cream cheese, softened 1 tablespoon milk 3 1/2 cups confectioners` sugar 1/4 teaspoon butter extract 1/4 teaspoon almond extract 2 or 3 drops red food coloringBeat cream cheese with milk until smooth. Add remaining ingredients
Butter Almond Rose Mints24 ounces cream cheese, softened 1 tablespoon milk 3 1/2 cups confectioners` sugar 1/4 teaspoon butter extract 1/4 teaspoon almond extract 2 or 3 drops red food coloringBeat cream cheese with milk until smooth. Add remaining ingredients
Chocolate covered coffee beans
Chocolate Covered Coffee Beans1 cup roasted coffee beans 4 ounces chocolate chips 3 tablespoons cocoa powder (optional)Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them
Chocolate Covered Coffee Beans1 cup roasted coffee beans 4 ounces chocolate chips 3 tablespoons cocoa powder (optional)Melt the chocolate in a double boiler until liquid and smooth. Drop in a handful of beans, and stir them around. Scoop them out with a spoon, and set them
Frangelico cream in chocolate cups
Frangelico Cream in Chocolate CupsuCream Filling/u1 1/2 cups granulated sugar 3 egg yolks 1 teaspoon vanilla extract1 1/2 pounds cream cheese, softened 6 tablespoons Frangelico liqueur 2 cups heavy creamuChocolate Cups/u1 (12 ounce) bag Ghirarde
Frangelico Cream in Chocolate CupsuCream Filling/u1 1/2 cups granulated sugar 3 egg yolks 1 teaspoon vanilla extract1 1/2 pounds cream cheese, softened 6 tablespoons Frangelico liqueur 2 cups heavy creamuChocolate Cups/u1 (12 ounce) bag Ghirarde
Confetti slices
Confetti Slices3 cups graham cracker crumbs2 cups colored miniature marshmallows1 cup walnuts or pecans, chopped1 cup confectioners` sugar2 cups semisweet chocolate chips1 cup evaporated milk1/2 teaspoon peppermint extract (optional)In a large bowl, combine
Confetti Slices3 cups graham cracker crumbs2 cups colored miniature marshmallows1 cup walnuts or pecans, chopped1 cup confectioners` sugar2 cups semisweet chocolate chips1 cup evaporated milk1/2 teaspoon peppermint extract (optional)In a large bowl, combine
M&m holiday bark
M&M Holiday Bark1 package white chocolate bark1 package baking M&M`sMelt bark in microwave, stirring to get smooth consistency, then stir M&M`s into bark. Pour thin layer on wax paper to cool.When completely cool and hard, break up into pieces.
M&M Holiday Bark1 package white chocolate bark1 package baking M&M`sMelt bark in microwave, stirring to get smooth consistency, then stir M&M`s into bark. Pour thin layer on wax paper to cool.When completely cool and hard, break up into pieces.
|
|
|
|
Molasses chews
Molasses Chews2 ounces unsweetened chocolate, cut up1 tablespoon butter1/4 cup milk flavored molasses1 teaspoon vanilla extract1/2 teaspoon ground ginger2 cups sifted confectioners` sugarIn medium saucepan melt chocolate and butter over low heat, stirring until
Molasses Chews2 ounces unsweetened chocolate, cut up1 tablespoon butter1/4 cup milk flavored molasses1 teaspoon vanilla extract1/2 teaspoon ground ginger2 cups sifted confectioners` sugarIn medium saucepan melt chocolate and butter over low heat, stirring until
Pumpkin candy
Pumpkin Candy1 cup pumpkin1 cup granulated sugar1 3/4 cups shredded coconut (17 ounce bag)1/2 teaspoon ground cinnamon1/4 teaspoon ground clovesIn a 2 quart saucepan, combine sugar, 1 1/4 cups of the coconut and the spices. Cook and stir over medium high heat until
Pumpkin Candy1 cup pumpkin1 cup granulated sugar1 3/4 cups shredded coconut (17 ounce bag)1/2 teaspoon ground cinnamon1/4 teaspoon ground clovesIn a 2 quart saucepan, combine sugar, 1 1/4 cups of the coconut and the spices. Cook and stir over medium high heat until
Candied flowers
Candied Flowers1 cup flowers*2 egg whites, lightly beaten2 cups superfine sugarUse only clean flowers which have not been sprayed with chemicals. Flowers should be freshly picked and dry. Small flowers such as violets should be candied whole; candy the individual petals of
TAG: flowers, candied, blossoms, ,
Candied Flowers1 cup flowers*2 egg whites, lightly beaten2 cups superfine sugarUse only clean flowers which have not been sprayed with chemicals. Flowers should be freshly picked and dry. Small flowers such as violets should be candied whole; candy the individual petals of
TAG: flowers, candied, blossoms, ,
Black walnut jersey candy
Black Walnut Jersey Candy2 1/2 cups brown sugar, firmly packed8 tablespoons butter1/2 cup very heavy cream or whipping cream1 cup black walnutsCombine the sugar and cream, and bring to a boil over high heat, stirring constantly. Reduce the heat, add the butter and stir
Black Walnut Jersey Candy2 1/2 cups brown sugar, firmly packed8 tablespoons butter1/2 cup very heavy cream or whipping cream1 cup black walnutsCombine the sugar and cream, and bring to a boil over high heat, stirring constantly. Reduce the heat, add the butter and stir
Brandied chocolate covered cherries
Brandied Chocolate Covered CherriesIf you desire a non alcoholic version, do not soak cherries in brandy. Proceed with the recipe, omitting that step.50 maraschino cherries, well drained3/4 cup brandy3 tablespoons butter3 tablespoons light corn syrup1/4 teaspoon sa
Brandied Chocolate Covered CherriesIf you desire a non alcoholic version, do not soak cherries in brandy. Proceed with the recipe, omitting that step.50 maraschino cherries, well drained3/4 cup brandy3 tablespoons butter3 tablespoons light corn syrup1/4 teaspoon sa
TAG: stirring, fudge, ,
Permalink--> In : Recipes - Candy