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
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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.
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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
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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 overnight tightly
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
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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.
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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.
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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
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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.
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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.
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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.
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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
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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
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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
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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
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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
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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.
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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.
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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.
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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
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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
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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*
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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
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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
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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.
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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
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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
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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
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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
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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