MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 14-Minute Maple Candy Categories: Candies Servings: 6 4 c Maple sirup 1 c Cream 1/4 c Butter 1 c Nut meats, chopped 1 ts Lemon extract Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares. From: Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: A 2-Minute Fudge Categories: Candies, Christmas Servings: 36 1 lb Powdered sugar 1/2 c Cocoa 1/4 ts Salt 1/4 c Milk 1 tb Vanilla extract 1/2 c Butter 1 c Nuts, chopped In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Nougat Categories: Candies Servings: 2 1 1/2 c Light corn syrup 2 c Sugar 1/4 ts Salt 1/4 c Water 2 Egg whites 1/2 ts Almond extract Red or green food coloring 1/4 c Soft butter or margarine 1 c Toasted chopped almonds 1/4 c Chopped candied cherries DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Paste Categories: Candies Servings: 6 1 c Whole, Blanched Almonds (6 -ozs. or 1 1/2 C slivered) 1 -1/3 C Powdered Sugar 2 tb Water 1/2 ts Almond Extract (This costs 2.89 for 8ozs. commercially) Toast almonds on baking sheet at 300 oF for 10 min. DO NOT BROWN!!! Cool them for 5 min. Procerss the almonds 1 min. Add sugar, water, and extract and process 15 sec. to form a ball. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 6 2 c (1 pound) butter 2 c Sugar 1/2 c Whole almonds 1 lg Package chocolate chips 1/2 c Walnuts ground in a blender Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Rocca Categories: Candies Servings: 6 1 c Pecans, chopped (we use -chopped almonds on some -batches) 3/4 c Brown sugar (packed) 1/2 c Butter or margarine (butter -makes it richer) 1/2 pk (6 oz size) semisweet -chocolate chips. (1/2 cup) Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. It comes from the Betty Crocker cookbook, so you may have it on hand already. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Roca Categories: Candies Servings: 48 1/4 c Sliced almonds 1/4 c Water 1 c Butter 1 c White sugar 3 oz Semisweet chocolate (3 -squares) This superb candy treat is much less expensive than its commercial counterpart. In an electric frying pan at 300F, melt butter, add water, then almonds and sugar. Turn temperature to 400 F and cook until a light golden brown, stirring continuously. Pour almond mixture on a foil lined cookie pan and cool. Melt chocolate squares in the top of a double boiler. Pour and spread thinly over cooled candy. Cool. Break into pieces. Store candy in refrigerator or freezer, it keeps indefinitely IF you hide it! Makes 48 pieces. Origin: Homestyles, Canadian Classics Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond Splinters Categories: Candies, Gift Servings: 25 9 oz Milk chocolate, broken into Pieces 6 oz Slivered almonds, toasted Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Almond-Coffee Walnuts Categories: Candies Servings: 6 2/3 c Almond paste, room -temperature 2 tb Coffee liqueur 1 ts Instant coffee powder (not -granules) 72 Walnut halves 8 oz Semisweet chocolate, melted 1. Mix the almond paste, coffee liqueur and coffee powder until smooth. 2. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts. 3. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets and Cotlets Categories: Candies Servings: 64 3 tb Gelatin 3 c Apple juice or unsweetened -apricot juice 1 1/3 c Granulated sugar 2 tb Each lemon and lime juice, -or more as needed 2/3 c Cornstarch 2 c Walnuts, chopped 1 c Powdered sugar Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). I Hear America Cooking From the collection of Jim Vorheis MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Aplets Categories: Candies Servings: 3 4 tb Plain gelatin 2 ts Lemon juice 2 1/4 c Unsweetened applesauce 2 c Chopped nuts 2 ts Vanilla 4 c Sugar Confectioners' sugar Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own. APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar. The recipe says it makes about 3 dozen squares. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Applesauce Fudgies Categories: Candies Servings: 16 2 Squares unsweetened -chocolate 1/2 c Butter 1/2 c Sweetened applesauce 2 Eggs, beaten 1 c Brown sugar, firmly packed 1 ts Vanilla 1 c Sifted flour 1/2 ts Baking powder 1/4 ts Baking soda 1/4 ts Salt 1/2 c Choped walnuts Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16. ** from FARM JOURNAL'S COUNTRY COOKBOOK From one of the head kooks at Rhinoceros Kitchen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Apricot Almond Bark Categories: Candies Servings: 6 1 lb White chocolate 2 tb Solid vegetable shortening 1/2 c Whole toasted almonds 1 c Apricot Jelly Belly beans Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. From: Steve Herrick Source: Best Recipes - March/April 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Baked Nut Candy Categories: Candies, Osg Servings: 1 2 ea Egg whites 1 c Peanuts; ground 1 c Brown sugar Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn. Source: Mrs. C. Duckworth, Community Grange, Shelby County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Barb's Ohio Buckeyes Categories: Candies, Chocolate Servings: 2 12 oz Jar creamy peanut butter 2/3 c Softened margarine 1 ts Vanilla 1 lb Confectioner's sugar 6 oz Package semi-sweet chocolate Chips 6 oz Package milk chocolate chips -or, use 1 package chocolate -made for candy making 3 tb Melted paraffin From: Bill Jernigan, COOKING echo Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)... MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Creme Center Categories: Candies Servings: 1 MMMMM---------------------------MIX TOGETHER-------------------------------- 2 1/2 lb Dry Candy Fondant 1 c Butter MMMMM-------------------------------ADD------------------------------------ 1/2 c Whipping cream Mix first 2 ingred. & let set overnighttightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton Ohio Dolores McCann, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Divinity Categories: Candies Servings: 6 2 c White Sugar, Granulated 1/2 c Light Corn Syrup 1/2 c Water 1 pn Salt 2 lg Egg Whites 1 ts Vanilla Extract 1 c Nuts, Chopped * * Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------- NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place.) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240øF. STEP 6: Test the syrup when the thermometer registers 246øF. Continue testing until it reaches the firm-ball stage, 246ø to 260øF. Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up....or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Basic Honey Taffy Categories: Candies, Mormon Servings: 6 1 c Honey Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften. Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Beginners Popcorn Balls Categories: Candies Servings: 8 2 qt Popped popcorn 1 c Sugar 1/3 c Corn syrup 1/3 c Water 1/4 c Butter 1/4 ts Salt 1 ts Vanilla Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Benne Brittle Categories: Candies, Christmas Servings: 6 2 c Sugar 1/2 ts Vanilla extract 1/2 ts Lemon extract 2 c Parched benne seed (sesame -seeds, I think) "Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included." Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bittersweet Chocolate Coated Truffles Categories: Ghirardelli, Candies, Christmas Servings: 12 Basic Truffle Recipe: 4 oz Ghirardelli Bittersweet -Chocolate 2 tb Butter, cut up 2 tb Heavy whipping cream 1 1/2 tb Liqueur (to 2 Tbsp) Chocolate Coating for -Truffles: 4 oz Ghirardelli Bittersweet -Chocolate 2 ts Peanut, almond, or walnut -oil DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles. Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black and White Fudge Categories: Candies, 1941 Servings: 6 3 c Sugar 4 tb Cocoa 1 1/2 tb White corn sirup 1 tb Vanilla 2 tb Butter or butter substitute 1 1/2 c Cream Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Black Walnut Taffy Categories: Candies, 1941 Servings: 6 2 c Sugar 1 tb Butter or butter substitute 1/2 c Sweetened condensed milk 1/2 c Chopped nuts 1 c Molasses 1 ts Vanilla 1/4 ts Salt 1/2 c Water Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bonbons Categories: Candies, 1941 Servings: 6 Text Only Knead fondant which has been allowed to stand for 24 hours or longer until smooth and pliable. Color and flavor. Mold into various shapes. Allow to stand in a cool place until firm. Melt 2 cups fondant over lukewarm water (120 F). Color and flavor as desired. Place bonbons on fork or on confectioner's dipper. Dip into melted fondant one at a time. Remove from fondant. Drain. Place on waxed paper. Form a swirl on the top. Nuts, fruit, and colored or white coconut may be used in the bonbon centers or on the surface. Set in cool place until firm. If fondant becomes too stiff during dipping process add a few drops hot water and stir until blended. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bourbon Balls Categories: Candies Servings: 18 1 1/2 c Confectioner's sugar, Divided 1 c Graham cracker crumbs 1/2 c Pecans 1 tb Unsweetened cocoa powder 3 tb Bourbon 2 tb Light corn syrup In bowl of food processor, combine 1 cup confectoner's sugar, graham cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add bourbon and corn syrup. Process, using quick on/off pulses, until mixture begins to hold together. Press and roll mixtue into 1 inch balls. Toss each ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly covered container at room temperature. NOTE: If desired, pecans can be finely chopped and ingredients mixed together by hand. Makes about 18 balls. Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Bran Candy Categories: Candies, 1941 Servings: 6 2 c Brown sugar 1 c Sugar 1 c Milk 1/8 ts Baking soda 1 tb Butter or butter substitute 1/4 ts Salt 1 c Bran Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice. Margaret E. Johnson, Kent, WA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brazil Nut Bark Categories: Candies Servings: 1 12 oz Semisweet chocolate pieces 1 tb Butter 1 c Chopped Brazil nuts 1/2 c Seedless raisins DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Fudge - Penuche Categories: Candies, Christmas Servings: 6 1 c White Sugar, Granulated 1 c Light Brown Sugar, Firm Pack 1/2 c Heavy (Whipping) Cream 3 tb Molasses * 2 oz Unsweetened Chocolate 4 tb Butter 1 1/2 ts Vanilla 1/2 c Chopped Nuts, Optional * This is to taste. The original recipe called for 4 T of Molasses. ~------------------------------------------------------------------------- STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230øF and 240øF. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110øF). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Slices Categories: Candies Servings: 6 2 c Brown sugar 1 c Lard 2 Eggs 1 ts Baking soda 1 ts Cream of tartar 1 ts Vanilla 4 c Flour 1 c Chopped walnuts SOURCE: The Budget 10/30/91 Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes. Sylvia (Cookie Lady) Palm Bay, Fl. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Taffy Categories: Candies, Osg Servings: 1 2 c Brown sugar 1/2 c Vinegar and water together Nuts; chopped Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Brown Sugar Squares Categories: Candies, 1941 Servings: 6 2 1/2 c Brown sugar 1 3/4 c Evaporated milk 2 tb Corn sirup 1 ts Vanilla 2 tb Butter or butter substitute 1 c Coconut 1 c Chopped almonds Few grains salt Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares. Mrs. M. Carello, Cato, WI. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Chocolate, Candies Servings: 6 2 c Powdered Sugar 1 1/2 c Creamy Peanut Butter 1/2 c Unsalted Butter, Room Temp 1 ts Vanilla Extract 1 lb Semisweet Chocolate, - Coarsely Chopped Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for at least 4 hours or overnight. Form peanut butter mixture into 3/4-inch diameter balls. Arrange on baking sheets. FREEZE 1 hour. Line additional baking sheets with waxed paper. Melt chocolate in top of double boiler over barely simmering water, stirring until smooth. Remove from over water. Remove 1/4 of peanut butter balls from freezer. Pierce one with toothpick and dip into chocolate, coating 3/4 of ball. Let excess chocolate drip back into pan. Arrange chocolate side down on prepared sheets. Repeat with remaining peanut butter balls. Refrigerate until chocolate is firm. Serve Buckeyes well chilled. Makes approx. * I use a bag of Nestle choc. chips, melted. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies, Chocolate Servings: 1 3 Boxes of powdered sugar 1 lb Peanut butter 1 lb Margarine 1 c Nuts (opt.) 1 Block semi-sweet chocolate 1/3 Block parafinn Vanilla After melting butter, peanut butter, flavoring, add nuts and mix well. Add posederd sugar. Mix well using large spoon. Do not attempt to use an electric mixer. Mixture will be very thick. Roll in balls the size of chestnuts. Melt wax and chocolate in double boiler. Using a toothpick, dip each ball in chocolate and place on wax paper. Balls will dip better if chilled before dipping in chocolate. Bumgarner Family Recipes Submitted by Donna Bumgarner Hurt posted by Bud Cloyd MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buckeyes Categories: Candies Servings: 6 1 c Powdered sugar 1/2 c Peanut butter 3 tb Butter 1 lb Chocolate, melted Combine powdered sugar, peanut butter and butter. Roll into 1-inch balls and chill until firm. Dip into melted chocolate and place on wax paper until hard. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter Toffee Categories: Candies Servings: 6 2 1/4 c Sugar 1 ts Salt 1/2 c Water 1 1/4 c Butter (2 1/2 sticks) 1 1/2 c Chopped blanched almonds, -divided 1 c Finely chopped walnuts, -divided 1 ts Rum extract 4 oz Milk chocolate, broken into -pieces Butter a 15x10" jelly roll pan; set aside. Combine sugar, salt, water and butter in a heavy 3-quart saucepan. Heat to boiling on medium-high heat. Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage (300-310 degrees). Remove from heat. Stir in remaining 3/4 cup almonds, 1/2 cup walnuts, and rum extract, mixing only enough to combine. Very quickly, pour into prepared pan. Spread evenly. Place chocolate on warm toffee until melted. Spread chocolate evenly over toffee. Sprinkle with remaining 1/2 cup walnuts. Cool; break into pieces. Makes: 50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson - Cooking Echo MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butter-Scotch Categories: Candies, 1941 Servings: 6 1/2 c Brown sugar 1/4 c Butter or butter substitute 1/2 c Sugar 2 ts Vinegar 1/2 c Water 1/2 ts Vanilla Few grains salt Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Brazil Nuts Categories: Candies Servings: 12 1/2 To 3/4 cup whole Brazil nuts 1/3 c Water 1 c Brown sugar 1 1/2 ts Light corn syrup 1 1/4 ts Cream of tartar 1/4 c Butter, chopped Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture. In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer. Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place. Makes about 1/2 lb. Source: Gifts From The Pantry By Annette Grimsdale MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttered Honey Nuts Categories: Candies Servings: 1 6 oz Shelled, unsalted nuts 1 tb Butter 1 tb Honey DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterfingers Candy Categories: Candies Servings: 1 1 c Peanut butter 1/3 c Light corn syrup 1 c Sugar 1/3 c Water Melted chocolate Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. Posted by Gina Smith DVWH18B MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Buttermilk Pecan Pralines Categories: Candies, Entertain Servings: 40 3 c Sugar 1 ts Baking Soda 1 Pinch Of Salt 1 c Buttermilk 3/4 c White Corn Syrup 2 tb Butter 2 c Pecan Halves In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238øF). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. Source: Cook 'EM Horns cookbook, The Ex-students Association, Univ. of Texas, Austin. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Categories: Candies, Gift Servings: 60 1/2 c Water 3 c Sugar 1/2 ts Cream of tartar 30 g Butter Place water in saucepan, bring to the boil. Remove from heat, stir in sugar until dissolved. Return to heat, cover, bring to the boil. Mix cream of tartar with a little water, add to mixture, boil, without stirring, until mixture reaches 155 degrees C when tested with a sweets thermometer or until mixture reaches hard crack stage. Remove from heat, stir in butter. Pour into greased 23 cm square cake pan. Mark butterscotch into squares when almost set. Break into squares when cold, wrap in cellophane; store in a cool, dry place. Makes about 60. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Penn-dutch, Candies Servings: 1 2 c Sugar 1/4 c Butter 4 tb Water 1 tb Vinegar Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Fudge Categories: Candies, Christmas Servings: 6 1/4 c Butter 3/4 c Sour Cream 1 c White Sugar 1 ts Vanilla 1/4 ts Salt 1/2 c Nuts 1 c Brown Sugar 2 tb White Syrup Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan. From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline Nissen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Butterscotch Candy Categories: Candies, Osg Servings: 1 1 c Brown sugar 1/4 c Corn syrup; light 1 c Water 1/4 ts Salt 1/3 c Butter 1/4 ts Vanilla Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until sugar is dissolved. Increase heat and cook until thermometer registers 250 F., firm ball stage. Add butter, cook with ocassional stirring until thermometer registers 300 F., brittle stage. Remove from stove, add vanilla, pout into buttered shallow pan, making a layer 1/4" deep. While warm, crease into squares wiht blunt knife. When cold, break into pieces. Source: Shalersville Grange, Portage County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cactus Candy Categories: Candies Servings: 6 3 c Granulated sugar 1 c Water 2 tb Orange juice 1 tb Lemon juice From: Arizona Cookbook Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch! SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Apples Categories: Candies, 1941 Servings: 6 2 c Sugar 4 Or 5 apples 1 c Hot water Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. Mrs. H. Martin, Tieton, WA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Citrus Peel Categories: Candies Servings: 6 3 c Citrus peel, cut into strips -from: 4 md To 5 medium oranges 6 md Lemons 2 md To large grapefruit 12 c Cold water 2 1/2 c Sugar 1/2 c Honey 1 3/4 c Boiling water From: Arizona Cookbook Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water. In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking. Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Cranberries Categories: Candies, Christmas Servings: 2 1 c Sugar 2 tb Water 1/2 c Cranberries Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate.) Makes about 1/2 cup MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Categories: Candies, 1941 Servings: 6 2 c Sugar 1 c Fruit 1 c Water Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Fruit Peel Categories: Candies, 1941 Servings: 6 Text Only Wash oranges, lemons, or grapefruit. Remove peel in 2 sections. Cut each section into 1/4-inch strips. Cover with cold water. Heat to boiling. Boil 10 minutes. Drain. Repeat 3 times. Drain. Cover with boiling water and simmer until tender. Drain. Divide peel into 3 portions. Prepare a heavy sirup, using 2 cups sugar and 1 cup water. Color 1 portion of sirup red, 1 portion green, and leave 1 portion clear. Add 1/3 of peel to each portion of sirup. There should be sufficient sirup to cover each portion of peel. Cook slowly until tender. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Categories: Candies Servings: 1 3 Plump, pink grapefruit, - preferably organic 2 1/2 c Sugar 1 1/4 c Water 2 tb Corn syrup Superfine sugar; for coating 5 oz Semisweet chocolate 1 tb Butter SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Grapefruit Peel Categories: Candies Servings: 1 2 md Grapefruit (or 3), peels of Water 3 c Sugar Food coloring DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month. Source: Mom's old magazine clippings- 1940's to 1970's From: Sallie Austin MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Peels Categories: Candies Servings: 6 6 Navel oranges 1 3/4 c Sugar 1/2 c Clear corn syrup 1 1/2 c Water 3 oz Orange gelatin Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran* MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Spiced Walnuts Categories: Candies Servings: 2 1 c Sugar 1/4 ts Salt 2 ts Cinnamon 1/2 ts Nutmeg 1/2 ts Cloves 1/2 c Water 2 c Shelled walnut halves Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candied Watermelon Categories: Candies, 1941 Servings: 6 Text Only Drain watermelon honey until all the tiny particles of melon are comparatively free from sirup. Prepare a heavy sirup made of 2 parts sugar and 1 part water. Tint a delicate green with food coloring. Flavor with mint. Add the drained particles. Simmer until nicely colored. Drain. Roll in granulated sugar. Dry in very slow oven (300 F). A portion of the sirup may be colored pink and flavored with rose or raspberry before the melon is added. If the natural color is desired, roll the drained particles in sugar, and dry. Any variety of flavors and colors may be obtained. The Household Searchlight MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Making Information Categories: Candies, Information Servings: 1 No ingredients; see text Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F., cook candy 2 degrees lower. Make your adjustments accordingly. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy Melt Roses Categories: Candies Servings: 6 14 oz Candy Melts - (1 package) 1/2 c Light corn syrup Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner. TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy. Recipe from the 1989 Wilton Yearbook. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy- Peanut Butter, Easter Eggs Categories: Candies, Chocolate Servings: 12 Pat Stockett 2 lb Margarine 4 lb Peanut butter 4 lb Confectioners' sugar MMMMM---------------------------EASTER EGGS-------------------------------- 1/4 lb Butter 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 1 1/2 c Peanut butter or coconut 4 c Confectioner's sugar MMMMM------------------------PEANUT BUTTER EGGS----------------------------- 1 c Margarine 8 oz Cream cheese 1/2 ts Salt 1 1/2 ts Vanilla 2 lb Powdered sugar 2 1/4 c Peanut butter, chunky MMMMM------------------------RICE KRISPIE EGGS----------------------------- 1 c Confectioners sugar 1 c Crunchy peanut butter 2 c Rice Krispies 2 tb Oil 1/4 ts Vanilla MMMMM-----------------------PEANUT BUTTER BALLS---------------------------- 1 lb Margarine 2 c Peanut butter 2 1/2 lb To 3 pounds confectioners' -sugar 3 ts Vanilla 6 oz Semi-sweet chocolate chips 1/4 lb Paraffin wax Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Candy-Stick Logs Categories: Candies Servings: 6 2 qt Popped popcorn 1 1/3 c Sugar 1 c Water 1/3 c Light corn syrup 2/3 ts Vinegar 1/3 ts Salt 1 ts Vanilla 8 (4 inch long) candy sticks Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan. keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Apples Categories: Candies Servings: 6 6 md Apples 1 1/4 c Margerine 2 3/4 c Dark brown sugar, firmly -packed 1 c White corn syrup 1 cn Sweetened condensed milk -(like Eagle brand) 1 1/2 ts Vanilla In heavy saucepan or skillet, melt margarine and sugar. Add corn syrup and condensed milk. Cook until mixture forms a firm ball in cold water. Remove from heat, beat. Add vanilla. Place sticks in apples and dip in mixture. Set apples on waxed paper lined surface. Courtesy of: Joann Pierce MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Candy Categories: Candies, Osg Servings: 1 3 c Sugar 1 1/2 c White karo 2 c Cream Salt; pinch Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on buttered plate and cut in squares. Wrap in oil paper. Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Crisp Categories: Candies, Osg Servings: 1 1/2 c Baking molasses 1 c Brown sugar 1 ts Butter 3 ts Vinegar 3 tb Water 1/2 ts Baking soda Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn. Source: Mrs. Albert Seckel, United Grange, Marion County, OH MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramel Turtles Categories: Candies Servings: 6 1 c Pecan halves 36 Caramels 1/2 c Sweet chocolate, melted Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top. Shared by Ellen Cleary MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Au Chocolat (Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 3 c Milk 13 oz Powdered sugar Eggsize piece of glucose 3 1/4 oz Chocolate in tablets 1 1/2 oz Butter 1/2 Vanilla bean Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers.) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels) Categories: Chocolate, Candies Servings: 1 1/2 lb Sugar 9 oz Fresh heavy cream 2 oz Cocoa powder 1 1/4 oz Honey Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in., using 4 oiled rulers to make a framework. Let cool and cut. Source : The Art of French Cooking Posted by: Rina de Jong MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, 1941 Servings: 6 2 c Sugar 2 c Cream 1 3/4 c Corn sirup 1 c Butter or butter substitute 1 c Chopped nuts Few grains salt Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 6 2 c Sugar 1 c Milk 1 c Brown Sugar 1 c Butter 1 c White Syrup 1 tb Vanilla 1 c Heavy Cream Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 6 2 c White sugar 1 3/4 c White karo 1/2 lb Butter ds Salt Boil until it forms a firm ball in cold water. Stir constantly while it is cooking. Add one tall can evaporated milk and continue cooking until very thick. Walnuts may be added. Pour into 8x8 inch glass baking dish. When cool, cut into squares and wrap in waxed paper. SOURCE: Cooking in Wyoming Cookbook MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies Servings: 40 1 c Sugar 1 c Butter 1 c Dark Karo corn syrup 14 oz Can sweetened condensed milk 1 ts Vanilla Bring sugar, butter, and corn syrup to a boil in saucepan, stirring. Then boil 4 minutes without stirring. Remove pan from heat and add sweetened condensed milk. Mix well. Return pan to heat and cook at medium-low boil 30 minutes, or until mixture reaches 238 degrees on candy thermometer, stirring constantly. Remove from heat and stir in vanilla. Pour into buttered 9-inch square pan. Cool in pan 2 hours. remove from pan and cut with very sharp serrated knife into 1-inch pieces. Wrap each piece in wax paper. Makes about 40 caramels. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Caramels Categories: Candies, Gift Servings: 40 125 g Butter 2 tb Golden syrup 1 1/2 c Sugar 400 g Can sweetened condensed milk 1/2 c Water 1/4 ts Cream of tartar 1 ts Vanilla essence Place all ingredients except essence, in saucepan, stir over low heat until mixture is a pale brown colour (a little mixture dropped into cold water should form a firm but pliable ball). Remove from heat, stir in essence, drop teaspoonfuls of mixture onto greased oven trays; cool. Wrap caramels in cellophane when cold. Store in a cool, dry place. Makes about 40. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmael Corn Categories: Candies Servings: 6 7 qt Popped popcorn 2 c Brown sugar 1 c Butter Vanilla 1/2 c Corn syrup 1 ts Salt 1/2 ts Soda Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carmels Categories: Candies Servings: 6 2 c Sugar 1 c Milk 1 c Brown Sugar 1 c Butter 1 c White Syrup 1 tb Vanilla 1 c Heavy Cream Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena Hermansen MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Carrot Fudge Categories: Candies, 1941 Servings: 6 1 1/2 c Grated carrots 1/2 ts Lemon flavoring 3 1/2 c Sugar 1/2 c Sweetened condensed milk 1/2 c Water Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots. Mrs. L.G. Humichl, Perry, IA. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cathedral Windows Categories: Candies Servings: 10 2 tb Margarine 1 c Chocolate chips 1 Egg, beaten 1 c Powdered sugar 3 c Colored marshmallows Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted. Add the egg and powdered sugar. Mix well. Add marshmallows. Stir until coated. Turn out onto wax paper and form a roll. When hardened, slices into 30 pieces approx. 1/2 inch in size. Freezes well. Enjoy! - Jeff Duke MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Champagne Truffles Categories: Candies, Christmas Servings: 24 Peter Kump MMMMM--------------------------CENTER MIXTURE------------------------------- 8 oz Cream 1 lb Bittersweet chocolate 1 oz Butter 1 oz Cognac MMMMM-----------------------------ENROBING---------------------------------- 1 lb Bittersweet chocolate 1 lb Cocoa It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cheese Fudge Categories: Candies, Cheese, Chocolate, Christmas Servings: 3 1 c (2 sticks) butter, softened 8 oz Pasteurized process cheese, -cubed 1 1/2 lb Powdered sugar 1/2 c Cocoa 1/2 c Non-fat dry milk 2 ts Vanilla 2 c Coarsely chopped nuts In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. From Best Recipes Magazine, Sept/Oct 1991 MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Cherry Walnut Divinity Categories: Candies, 1941 Servings: 6 2 Egg whites 1/8 ts Salt 1 c Chopped candied cherries 3 c Light brown sugar 1 c Water 1 c Chopped walnuts 1 ts Vanilla 1 c Corn sirup Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chinese Coconut Candy Categories: Candies Servings: 6 1 c Grated coconut ( Substitute -canned) 2 c Brown sugar Walnut halves 1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize. 3) Remove from fire and pour into a buttered pan. 4) Cut into 1 inch squares and press a walnut half on top of each cookie. Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON.TXT ) Fold over corner of wrapper, enclosing candy mixture. Pinch together two opposite free corners of wrapper, leaving one corner free. Fry in deep hot oil until golden brown. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Chitty-Chitty Bang-Bang Fudge Categories: Candies, Entertain Servings: 1 2 c Sugar 4 tb Cocoa 1/4 lb Butter (or margarine) 2 ts Light corn syrup 1 cn Evaporated milk, small 1 ts -Water Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book read by my son, Curtis Burton, while in grade school and has been a family favorite since 1970. Joyce Burton, Prodigy Food & Wine Board MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco Scotch Clusters Categories: Cookies, Candies, Christmas Servings: 10 6 oz Chocolate Chips, Semisweet 6 oz Butterscotch Morsels 1/4 c Peanut Butter 3 c Cereal, Rice Krispies Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. MMMMM MMMMM----- Recipe via Meal-Master (tm) v7.07 Title: Choco-Almond Confections Categories: Candies, Christmas, Entertain Servings: 3 1 1/4 c Blue Diamond Chopped Natural -Almonds, toasted 1 oz Squares milk chocolate 1/2 c Orange juice 1/2 c Granulated sugar 3 c Crushed lemon, orange, or -vanilla wafers 2 tb Curacao or orange juice The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate