Candy
Some of my favorite memories center around making homemade candy as Christmas gifts for friends, the mailman, milkman, etc. One thing I found that made a big difference in the texture of my candy was the type of sugar used. There are two types of sugar, believe it or not... cane and sugarbeet. I found the candy was smoother and cooked better if I used pure cane sugar. Fudge especially showed the difference between hard, slightly gritty and smooth, but firm. Well, that's my hint or suggestion for the candy area. Hope your sweet tooth is satisfied.
HOME MADE PEANUT BUTTER CUPS
1 stick margarine
1 cup peanut butter
2 cup powdered sugar
1/4 cup corn syrup
2 1/2 cups chocolate chips
Small candy cups (from craft stores)
Mix margarine, peanut butter, powdered sugar, and corn syrup with a spoon, then with your hands. Roll into small balls. Melt chocolate chips in top of double boiler or in bowl in microwave (do not get any water into chocolate). Pour a small amount of chocolate into cups, put in the peanut butter ball, then add more chocolate to cover. Cool. |
ALMOND ROCA SQUARES
1 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg yolk, beaten
2 cup flour
1 teaspoon almond or vanilla extract
10 oz. sweet chocolate bar, melted
1/2 cup chopped nuts
Cream butter and sugar. Add egg yolk and vanilla. Fold in flour. Spread in buttered pan (9x13). Bake at 350 degrees for 12-15 minutes. After baking, spread melted chocolate over and spinkle with chopped nuts. Cut into bars while warm. Refrigerating improves them. NOTE: These are more like a cookie, but taste like candy. |
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