After Dinner Mints
Ingredients:
1 egg white 1 Tbs. cream 1 tsp. vanilla 3 drops peppermint oil Food coloring 1 lb. powdered sugar 1 1/2 tsp. butter; softened
Combine egg white, cream, vanilla, peppermint oil and desired food coloring. Stir very well. Add box of powdered sugar all at once; mix thoroughly. Work in the butter, adding more sugar if needed to make a firm consistency. Shape into small balls. Arrange balls on waxed paper; press each ball with tines of fork dipped in powdered sugar or cornstarch. Let stand overnight to form a crust, then pack in tins with waxed paper between each layer.
These may be frozen and kept for several months. Good to make ahead and have ready for the holidays.
Page 1 of 42 Benne Brittle
Ingredients:
2 c. sugar 1/2 tsp. vanilla 1/2 tsp. lemon 2 c. parched benne seed
Melt the sugar in a saucepan, stirring constantly. When the sugar is melted, add the benne seed, stirring it in quickly. Add vanilla and lemon. Pour at once onto a lightly buttered pan. Mark in one-inch squares while still warm and break along the lines when cold.
Page 2 of 42 Better Than Reese's - Peanut Butter Candy
Ingredients:
1/2 lb. oleo, softened 1 lb. powdered sugar 2/3 lb. creamy peanut butter 1/3 c. light corn syrup Chocolate coating
Mix oleo & peanut butter until smooth. Add corn syrup. Knead in powdered sugar until smooth & heavy & crumbly. Roll into balls & dip into melted chocolate.
Page 3 of 42 Cadbury's Creme Egg
Ingredients:
1/2 c. light corn syrup 1/4 c. butter, softened 1 tsp. vanilla 1/4 tsp. salt 3 c. powdered sugar 4 drops yellow food coloring 2 drops red food coloring 1 12-oz. bag milk chocolate chips 2 Tbs. vegetable shortening
Combine the corn syrup, butter, vanilla, and salt in a large bowl. Beat well with an electric mixer until smooth. Add powdered sugar, one cup at a time, mixing by hand after each addition. Mix well until creamy.
Remove about 1/3 of the mixture and place it into a small bowl. Add the yellow and red food coloring and stir well to combine. Cover both mixtures and refrigerate for at least 2 hours, or until firm.
When mixtures are firm, roll a small, marble-size ball from the orange filling, and wrap a portion of the white filling around it that is roughly twice the size. Form this filling into the shape of an egg and place it onto a cookie sheet that has been brushed with a light coating of shortening. Repeat for the remaining filling ingredients, then refrigerate these centers for 3 to 4 hours or until firm.
Combine the milk chocolate chips with the shortening in a glass or ceramic bowl. Microwave chocolate on high speed for 1 minute, then stir and microwave again for 1 more minute, and stir. Use a fork to dip each center into the chocolate, tap the fork on the side of the bowl, then place each candy onto wax paper. Chill.
After 1 to 2 hours of chilling, dip each candy once more and chill for several hours, or until completely firm.
Page 4 of 42 Candied Tea Stirrers
Ingredients:
Vegetable cooking spray 34 pieces fruit flavored hard candy, crushed 2 Tbs. light corn syrup Heavy weight plastic spoons
Line a cookie sheet with waxed paper. Spray with cooking spray. In a small heavy saucepan combine crushed candies and corn syrup and melt over low heat stirring frequently. Spoon candy into bowl of each spoon. Place spoons on prepared cookie sheet with handles on rims and spoons level. Allow to harden. Store in air tight container.
Page 5 of 42 Candy Corn
Ingredients:
1 c. sugar 2/3 c. white corn syrup 1/3 c. butter 1 tsp. vanilla 2 1/2 c. powdered sugar 1/4 tsp. salt 1/3 c. powdered milk Food coloring (optional)
Combine sugar, butter, and corn syrup in pan and bring to a boil stirring constantly. Turn heat low and boil 5 minutes. Stir occasionally. Remove from heat and add vanilla.
In a separate dish, combine powdered sugar, salt, and powdered milk. Add all at once to the mixture in the pan. Add food coloring if desired. Stir until cool enough to handle. Shape.
Page 6 of 42 Candy Easter Eggs
Ingredients:
3/4 c. mashed potatoes 1/2 tsp. salt 1 tsp. vanilla 3 1/2 c. confectioners sugar 8 oz semisweet chocolate 1 Tbs. vegetable oil
In mixing bowl, mix potato, salt and vanilla. Gradually mix in sugar. Cover and refrigerate until cold. Shape 1/2 Tbs. of mixture into an egg shape. Heat chocolate and oil until chocolate melts. Dip eggs into chocolate oil mixture. Set aside on wax paper in refrigerator to harden.
Page 7 of 42 Caramel Apples
Ingredients:
6 medium red apples 14 oz. caramels 2 Tbs. milk Wooden skewers
Add the caramels and milk to a metal bowl placed over simmering water on the stove. Stir frequently until melted. Remove the stems from the apples and press a skewer into the top. Line a cookie sheet with waxed paper. Dip each apple into the caramel and coat evenly. Place on the waxed paper and allow to set until cooled. Makes 6
Page 8 of 42 Caramel Corn
Ingredients:
3 qts. popped popcorn 1 c. firmly packed brown sugar 1/2 c. light corn syrup 1/2 c. margarine 1/2 tsp. vanilla 1/2 tsp. baking soda
Put popcorn into a large shallow roasting pan and place in 250 degree? oven while preparing the glaze. In heavy 2- quart saucepan, combine brown sugar, corn syrup and margarine. Stirring constantly, bring to boil over medium heat. Without stirring, then boil for 4 minutes. Remove from heat; stir in vanilla and baking soda. Pour over warm popcorn; stir to coat well. Bake for 1 hour, stirring occasionally. Cool; break apart; Store in tightly covered container.
Page 9 of 42 Caramel Lady Apples
Ingredients:
12 lady apples, washed and stemmed 2 c. hazelnuts, toasted, peeled, and chopped 1 c. sugar 1/4 c. dark corn syrup 1 c. heavy cream 2 Tbs. unsalted butter
Insert a 5-inch dowel or ice pop stick into the top of each apple. Place hazelnuts in a small bowl.
Place sugar, corn syrup, cream, and butter in a small saucepan, and bring to a boil over medium-high heat. Continue cooking until the temperature registers 245° on a candy thermometer, 10 to 12 minutes. Fill a large bowl with ice water. Remove saucepan from heat, and briefly plunge it into ice water to stop the cooking. Dip one apple into the caramel, coat the top and sides using a spoon, and roll the bottom in the nuts. Transfer to a serving platter. Repeat with the remaining apples.
Page 10 of 42 Caramel Popcorn Balls
Ingredients:
1/3 c. butter or margarine 1/2 c. corn syrup 1 c. brown sugar 1 tsp. vanilla 10 c. popped popcorn
Melt the butter in a soup pot. Add corn syrup, brown sugar, and vanilla. Stir & bring to a boil. Remove from heat. Add popcorn & mix in. Put waxed paper on your countertop. Form popcorn balls and lay on wax paper to harden. Makes about a dozen balls.
Page 11 of 42 Chocolate Peanut Butter Fudge
Ingredients:
1 container of chocolate frosting 1 pkg. of peanut butter chips
Empty contents in a microwave-safe dish. Cook on high for about 40 seconds. Stir and keep cooking in 40-second intervals until all the chips are melted. Pour into a 8x8 pan and chill until set.
Page 12 of 42 Christmas Hard Candy
Ingredients:
3 1/2 c. sugar 1 c. light corn syrup 1 c. water 1/4 to 1/2 tsp. cinnamon oil or peppermint oil 1 tsp. red or green food coloring
In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until candy thermometer reads 300 degrees (hard-crack stage), stirring occasionally. Remove from the heat; stir in oil and food coloring. Immediately pour onto an oiled cookie sheet. Cool; break into pieces. Store in airtight containers.
Page 13 of 42 Cookies ´n Cream Fudge
Ingredients:
3 (6-oz.) pkg. white chocolate baking squares 1 (14-oz) can Eagle Brand milk 1/8 tsp. salt 3 c. coarsely crushed chocolate creme-filled sandwich cookies
.
In heavy saucepan, over low heat, melt white chocolate squares, Eagle Brand and salt. Remove from heat; stir in crushed cookies. Spread evenly into waxed paper-lined 8-inch square pan. Chill 2 hours or until firm. Turn fudge onto cutting board; peel off waxed paper and cut into squares. Store tightly covered at room temperature or in refrigerator.
Page 14 of 42 Cream Cheese Mints
Ingredients:
1 3-oz pkg. cream cheese 4 drops food coloring 1 tsp. flavoring to coordinate with food coloring (mint - green, lemon - yellow, strawberry - pink) 1 Tbs. milk 1 lb. confectioner's sugar
Stir first 4 ingredients until well mixed. Mix the sugar into the cream cheese mixture, kneading it with your hands. When completely mixed, roll into a large sausage. Break off small amounts and roll into balls, about 1" diameter. Place balls on waxed paper, and press flat with fork dipped in confectioner's sugar. Let dry until tops are just dry, then flip and dry out underside. Store in airtight container so they don't dry out any further. Yields 80-90 mints.
Page 15 of 42 Creamy Pralines
Ingredients:
1 c. white syrup 4 Tbs. butter 1 c. heavy cream Dash of salt 1 1/2 c. brown sugar 2 or 3 c. pecan halves 1 tsp. vanilla
Blend all ingredients except pecans; cook to soft ball stage when tested in cold water. Add pecans and beat immediately until creamy. Drop by spoon onto waxed paper.
Page 16 of 42 Frosted Bonbons
Ingredients:
3 c. flour 1 c. butter or margarine, softened 2/3 c. powdered sugar 1/4 c. milk 1 tsp. vanilla 1 pkg. (7- or 8-oz size) almond paste 1 c. powdered sugar 1 1/2 Tbs. milk 1 tsp. vanilla 1 oz unsweetened baking chocolate, melted and cooled 1 c. powdered sugar 2 Tbs. milk 1 tsp. vanilla Sugar sequins or other decors
Heat oven to 375 degrees. In large bowl, beat all bonbon ingredients except almond paste with electric mixer on medium speed until dough forms.
Cut almond paste into 1/4-inch slices; cut each slice into fourths. Shape 1-inch ball of dough around each piece of almond paste. Gently roll to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until set and bottom is golden brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
For vanilla frosting, in small bowl, stir all Vanilla Bonbon Frosting ingredients until smooth.
For chocolate frosting, in small bowl, stir all Chocolate Bonbon Frosting ingredients until smooth. If necessary, stir in additional milk, 1 tsp. at a time, until soft enough to spread.
Dip tops of cookies into frostings and sprinkle with decors as desired.
Page 17 of 42 Giant Hershey's Kiss
Ingredients:
1 lb. confectioner's sugar 1/2 c. cocoa 1/2 c. margarine 1/4 c. milk 1 tsp. vanilla 1/2 c. chopped walnuts
Combine ingredients except vanilla and walnuts in a 2 qt. casserole. Microwave on HIGH two minutes. Add vanilla and walnuts. Stir. Pour into generously buttered large funnel (fasten a piece of foil over the end with a rubber band), making sure you fill the spout end. Place funnel in a cup and set in freezer or refrigerator until set. Carefully unmold and wrap with foil creating a big "kiss". You can add a streamer stating " For Chocolate Lover's Only" to finish it.
Page 18 of 42 Glass Candy
Ingredients:
2 c. sugar 3/4 c. light corn syrup 3/4 c. water 1 tsp. candy flavoring Confectioner's sugar
Stir sugar, corn syrup and water in saucepan. Heat at medium-high, until sugar has dissolved Boil until 300° hard ball stage (DON'T STIR). Remove from heat. Stir in flavoring. Pour onto greased cookie sheet immediately. Let cool. Dust with confectioner's sugar and break into pieces.
Page 19 of 42 Golden Caramels
Ingredients:
4 c. heavy cream 1 c. sweetened condensed milk 4 c. light corn syrup 4 c. sugar 1 tsp. salt 1/2 lb. unsalted butter, cut into 16 pieces 1 Tbs. plus one tsp. pure vanilla extract Vegetable-oil cooking spray
Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet pan) with vegetable-oil spray. Set aside in a spot where it will not be moved. In a 2-quart saucepan, combine cream and sweetened condensed milk; set aside.
In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water, sugar, and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250° (hard-ball stage), 45 to 60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250°, slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244° (firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping pot. Let stand uncovered at room temperature for 24 hours without moving.
To cut, spray a large cutting board generously with vegetable-oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.
Page 20 of 42 Gumdrop Pumpkins
Ingredients:
Orange slice-shaped jelly candies Small green gumdrops
.
To make pumpkins, trim the edges of two orange jelly candies to create straight sides. Push the two sticky sides together, forming a pumpkin shape. Cut a small piece from the bottom of a small green gumdrop. Press into the top of candy pumpkin.
Page 21 of 42 Gummy Bears with Variations
Ingredients:
1 box (1 3/4 oz.) powdered pectin 1/2 tsp. baking soda 3/4 c. water 1 c. light corn syrup 1 c. granulated sugar 2 tsp. fruit flavored extract (orange, cherry, peach, etc.) 6 to 8 drops corresponding color of food coloring Vegetable oil for coating the molds Superfine sugar for coating the candy
Lightly oil enough candy molds to make 36 medium-size bears. Set them aside.
Combine the pectin and baking soda in a heavy medium saucepan. Add the water and place the pan over medium heat. Stir well until the pectin is dissolved. The mixture will foam as it heats. Continue to cook, stirring constantly, until the mixture is thick, smooth, and clear, 2 to 3 minutes. Turn off the heat and cover the pan to keep the pectin warm.
Combine the corn syrup and granulated sugar in another heavy medium saucepan. Place the pan over high heat. Stir until the sugar dissolves and the mixture comes to a boil.
Clip a candy thermometer to the inside of the pan. Cook, without stirring, until the mixture reaches 260 F (hard ball). Immediately add the pectin mixture and return the syrup to a boil. Boil exactly 1 minute and remove the pan from the heat. Add the lemon or orange flavoring, the corresponding food coloring, and mix until thoroughly incorporated. Pour the syrup into the prepared molds and set them aside at room temperature until the candy has cooled and firmed up, about 5 hours.
While the candies are still in their molds, sprinkle the tops of the candies with superfine sugar. The candy is very sticky and the sugar will allow you to handle the candies and remove them from the molds. Shake off any excess sugar and use your fingers to peel the gummy bears out of the molds. Completely cover each bear with additional superfine sugar. Shake off the excess sugar and store the candies in an airtight container at room temperature for up to 1 week.
Page 22 of 42 Homemade Cracker Jack
Ingredients:
6 qt. unseasoned popped popcorn 2 c. brown sugar 1/2 c. light corn syrup 2 sticks butter 1 tsp. salt 1/4 tsp. cream of tartar 1 tsp. baking soda
Preheat over to 200 degrees. Divide the popcorn between two large bowls. Oil 2 jelly roll pans very well and set aside.
In a deep saucepan, combine brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 min, stirring occasionally, until the thermometer registers 260 degrees (hard ball stage). Remove from the heat and quickly stir in baking soda. The mixture will foam.
Pour the syrup mixture over the popcorn, half into each bowl. Work quickly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from oven and spread popcorn on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight container.
Page 23 of 42 Hugs & Kisses Sweetheart Roses
Ingredients:
Hershey’s Kisses or Hugs Florist tape Confectioner’s Glue (recipe below) Artificial leaves (optional) Florist wire Ribbon Clear cellophane or plastic wrap
Confectioners' Glue: 4 tsp all-natural egg whites (meringue powder) 1/4 c. warm water 3 c. powdered sugar, sifted
For each candy rose, spread confectioners' glue on bottom of one foil-wrapped Hershey's Kiss. Firmly press the bottom of another Kiss to it. Insert florist wire into one pointed end of double Kiss. Wrap 4-inch square of clear cellophane around double Kiss, twisting cellophane tightly around it. Starting at bottom of rose, wrap florist tape around edges of cellophane, continuing down the full length of wire with tape. Add 1 or 2 artificial leaves, if desired, securing leaves in place with florist tape. Tie two or more candy roses together with a bow.
Confectioner's Glue: Gently stir together egg white powder and water according to directions on the egg white powder package or until completely dissolved. Beat in powdered sugar until thick and smooth. Use immediately.
Page 24 of 42 Irish Potato Candy
Ingredients:
1 Tbs. mashed potatoes 2 1/4 c. powdered sugar 1 12 oz. jar peanut butter
Place the mashed potatoes in a mixing bowl. Add powdered sugar 1 c. at a time, beating well after each addition. Spread into a greased 10x15 pan. Spread peanut butter over the top. Roll as for a jelly roll. Cut into slices.
Page 25 of 42 Lace Heart Basket
Ingredients:
1 c. semisweet chocolate pieces 1 Tbs. shortening 7 1/2" heart-shaped baking pan Foil Pastry bag with writing tip
Press a large piece of foil over the inside bottom and up the sides of a 7-1/2-inch heart-shaped baking pan. Chill in freezer. Stir together chocolate pieces and shortening in a 3-cup glass mixing bowl. Melt according to directions for Quick-Tempering Chocolate (see below). Using a pastry bag fitted with a writing tip (a number 4 tip works well) or a heavy-duty plastic bag with a small hole cut in one corner, drizzle chocolate mixture randomly over bottom and sides of chilled foil on inside of cake pan. Chill in freezer about 5 minutes or until set.
To unmold, lift chocolate-coated foil from pan. Carefully peel foil from chocolate. Place chocolate heart on a serving tray. Makes one 7-1/2-inch basket..
To make a 9-inch basket: Follow recipe as directed, except substitute a 9-inch heart-shaped cake pan, and use 12 oz. semisweet chocolate pieces and 2 Tbs. shortening. You will have a little more chocolate than you need for the basket. Use just 2/3 of the chocolate mixture to make the heart basket. Reserve remaining chocolate to use for "repairs" if chocolate lace heart breaks while being removed from foil. (Spread remaining chocolate over waxed- paper-lined baking sheet. Chill until set. Chop and use in other recipes.)
Quick-Tempering Chocolate: Chop bars, squares, or large pieces of chocolate into small pieces. In a 1-1/2-quart glass mixing bowl, combine the chocolate and shortening. Pour very warm tap water (100 degrees to 110 degrees) into a large glass casserole or bowl to a depth of 1 inch. Place the bowl containing the chocolate inside the casserole. Water should cover the bottom half of the measure or bowl containing the chocolate. Adjust the water level as necessary. (Note: Be careful not to splash any water into the chocolate.) Stir the chocolate mixture constantly with a rubber spatula until completely melted and smooth. This takes about 15 to 20 minutes. (Do not rush the process.) If the water begins to cool, remove the bowl containing the chocolate. Discard the cool water and add warm water. Return the bowl containing the chocolate to the bowl containing water. Do not allow any water or moisture to touch the chocolate. Just one drop can cause the chocolate to become thick and grainy. If water should get into the chocolate, stir in additional shortening, 1 tsp. at a time, until the mixture becomes shiny and smooth. When melted and smooth, the chocolate is ready for dipping or shaping. Let your finished product set up in a cool, dry place. Do not chill your finished product or the chocolate will lose temper and become soft at room temperature.
Page 26 of 42 Layered Mint Chocolate Fudge
Ingredients:
1 (12-oz.) pkg. semi-sweet chocolate chips 1 (14-oz.) can Eagle Brand milk 2 tsp. vanilla extract 6 oz. vanilla-flavored candy coating 1 Tbs. peppermint extract Green or red food coloring, optional
In heavy saucepan, over low heat, melt chips with 1 c. Eagle Brand; add vanilla. Spread half the mixture into waxed paper-lined 8- or 9-inch square pan; chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature.
In heavy saucepan, over low heat, melt candy coating with remaining Eagle Brand (mixture will be thick). Add peppermint extract and food coloring if desired.
Spread on chilled chocolate layer; chill 10 minutes longer or until firm. Spread reserved chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into squares. Store loosely covered at room temperature.
Page 27 of 42 Licorice Wands
Ingredients:
6 oz. vanilla-flavored candy coating, chopped 24 licorice twists (any flavor)
.
Place candy coating in 2 cup microwavable measuring cup. Microwave uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Dip half of each licorice twist into melted candy coating. Sprinkle with candy decorations. Place on waxed paper about 1 hour or until coating is firm.
Page 28 of 42 Lollipop Recipe
Ingredients:
1 c. sugar 1/3 c. white (light) corn syrup 1/2 c. water 1/2 tsp. candy oil flavoring Paste food coloring l/8 tsp. Citric acid (optional)
Prepare molds first by greasing with cooking oil. Wipe out excess spray with paper towel. (Some molds only need to be greased after every 2 to 3 uses).
Stovetop Recipe: Combine sugar, water, and corn syrup in a 1 quart sauce pan until sugar is dissolved. Place on high heat and bring to boil. Continue to cook on high heat until mixture reaches 280°. Lower heat to Medium High. Continue to cook mixture to no less than 300 - 305°. (DO NOT STIR WHEN BOILING). Remove from heat. Proceed with rest of recipe.
Microwave Recipe: Mix all ingredients listed above in a 1 qt. glass pitcher. Cook on high for 3 minutes. Remove and stir. Cook additional 3 minutes; remove and stir. Start checking temperature with a candy thermometer when stirring the mixture the third or fourth time. Continue to check with each subsequent stirring. Continue cooking until mixture reaches 300 - 305. Total cooking time approximately 16-20 min. Proceed with rest of recipe.
Rest of Recipe: Work fast. Allow to stand until bubbles have settled down. Add the flavor according to the recipe. Then add the coloring. Stir until blended. Be careful, as too much stirring will cause the syrup to solidify into a hard sugar lump. Citric acid is also added at this time to fruit flavored lollipops to enhance the taste. Once the candy solution is well blended, start pouring into the molds. Right after all the molds are full and the lollipops are still hot, you can add candy decorations and they will readily stick to the pop. Allow to set until hardened which should take between 5 and 10 minutes to cool depending on air temperature, humidity, the surface the molds are set up on, etc. You can also refrigerate until firm. Remove lollipops from molds by raising the stick and lifting candy out. Place in plastic bags and tape shut or wrap each lollipop in plastic wrap. Store in a cool, dry place.
NOTE: Citric acid may be added to fruit flavors to add tartness. Use 1/8 tsp. dissolved in 1 tsp. warm water. Add at same time as flavoring
Page 29 of 42 Make Your Own Kisses
Ingredients:
6 c. rice crispy cereal 1 10-oz. bag of marshmallows 3 Tbs. margarine or butter 1 tsp. vanilla (optional) Food coloring (optional)
You will also need: A funnel coated with cooking spray or shortening 12" square of aluminum foil for each kiss 1" x 11" strip of paper per kiss Waxed paper
To make the rice crispy candy, melt the margarine and add vanilla and marshmallows. Stir until melted. You can try tinting with food coloring, although the yellow margarine prevents you from making a nice red color. Allow the mixture to cool until easy enough to handle. Mold it in the funnel. Place on waxed paper to cool completely before wrapping. Make your own labels that say "A Kiss For You". Wrap kiss and strip in aluminum foil.
Page 30 of 42 Microwave Hard Candy
Ingredients:
1 c. granulated sugar 1/2 c. light corn syrup 1/2 tsp. flavoring Food coloring
Thoroughly mix sugar and light corn syrup in glass bowl. Cover with plastic wrap. Microwave on HIGH for three minutes and 15 seconds. Quickly stir the sugar mixture and then cover with a NEW sheet of plastic wrap. Microwave on high for three minutes and 15 seconds. Remove from microwave and stir.
After boiling has ceased, stir in coloring and flavoring. Pour syrup quickly, onto wax paper covered cookie sheet or into non-stick sprayed molds. Cool completely before breaking into pieces. Store in airtight container between sheets of waxed paper.
Page 31 of 42 Microwave Peanut Brittle
Ingredients:
1 1/2 c. skinned raw peanuts (about 1/2-pound) 1 c. sugar 1/2 c. light corn syrup Few grains of salt 1 Tbs. lightly salted butter 1 tsp. vanilla extract 1 tsp. baking soda
Mix peanuts, sugar, corn syrup and salt in a glass-mixing bowl. Cook 7 to 9 minutes on high; mixture should be bubbling and peanuts browned. Quickly stir in butter and vanilla; cook 2 to 3 minutes longer. Add baking soda and stir quickly, just until mixture is foamy. Pour immediately onto a greased baking sheet. Let cool 15 minutes or longer. Break up peanut brittle and store in an air-tight container.
Page 32 of 42 Nutmeg Meltaways
Ingredients:
1 c. butter (no substitutes) 1/2 c. sugar 1 tsp. vanilla 2 c. flour 3/4 c. ground almonds (about 3 oz), toasted 1 c. confectioners’ sugar 1 Tbs. ground nutmeg
In a mixing bowl, cream butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in balls; place 2 in. apart on ungreased baking sheets. Bake at 300 degrees for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks. Combine confectioners’ sugar and nutmeg. Gently roll cooled cookies in sugar mixture.
Page 33 of 42 Peanut Brittle
Ingredients:
2 c. granulated sugar 2 c. raw Spanish peanuts 1 c. light corn syrup 1 Tbs. butter 1/4 c. water 2 tsp. baking soda 1 tsp. vanilla
In a heavy pan, boil the sugar, syrup, and water until a hard boil stage is reached on a candy thermometer. Add the peanuts and butter. Reduce the heat and cook until golden brown. Remove from the heat and stir in the soda and vanilla. Pour onto a buttered cookie sheet. Cool. Break into pieces. Serves 4-6.
Page 34 of 42 Peppermint Bark
Ingredients:
1 pkg. (16 oz) vanilla-flavored candy coating, broken into pieces 24 hard peppermint candies
.
Cover cookie sheet with waxed paper. Place candy coating in 8-cup microwavable measuring cup. Microwave uncovered on High 2 to 3 minutes, stirring every 30 seconds, until almost melted. Stir until smooth. Place peppermint candies in heavy plastic bag and crush. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces. Stir coating to mix evenly. Spread coating evenly on cookie sheet. Sprinkle evenly with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.
Chocolate-Peppermint Bark: Substitute chocolate-flavored candy coating for the vanilla candy coating.
Drizzled Peppermint Bark: Heat 1/2 c. semisweet chocolate chips or white baking chips and 1 tsp. shortening until melted. Drizzle over Peppermint Bark before letting stand 1 hour.
Page 35 of 42 Peppermint Easter Eggs
Ingredients:
1/2 c. butter, softened 1/2 tsp. salt 1 (14 oz.) can Eagle Brand milk 1/2 tsp. peppermint extract 2 drops red food coloring 9-10 c. sifted confectioners' sugar 1/2 c. crushed peppermint candies (about 20 candies) 1 (24 oz.) pkg. vanilla-flavored candy coating Purchased tubes of decorating icings
With mixer, beat butter and salt in large bowl. Gradually beat in Eagle Brand, peppermint extract and food coloring. Gradually beat in 6 c. confectioners' sugar. With spoon stir in as much of the remaining sugar as you can. Stir in crushed candies.
Turn onto surface dusted with additional confectioners' sugar. Gradually knead in enough of the remaining confectioners' sugar to make a smooth, easy-to-shape mixture. Divide into quarters. Shape each quarter into 10 eggs (each about 2 inches long and 1 to 1 1/2 inches wide). Place eggs on waxed-paper-lined baking sheets: cover and chill for 4 hours or until firm.
In large saucepan, melt candy coating over low heat, stirring constantly. To coat each egg, insert fork into bottom of chilled egg and dip into warm candy coating; let excess coating drip off. Place on waxed-paper-lined baking sheets; let stand until firm. Decorate as desired with purchased icings. Store covered at room temperature or in refrigerator.
Peanut Butter Eggs: Reduce butter to 1/4 c.; add 1/3 c. creamy peanut butter. Omit salt, peppermint extract, red food coloring and peppermint candies. Proceed as above.
Page 36 of 42 Popcorn Balls
Ingredients:
10 c. popped popcorn 1 1/2 c. granulated sugar 1/2 c. water 2/3 c. molasses 1 tsp. vinegar 1/4 tsp. salt 3 tbs. butter or margarine
Put sugar, water, molasses, vinegar and salt into a pot. Heat & stir until it starts to boil. Boil gently, without stirring, until it reaches the hard ball stage. Remove from heat. Add butter/margarine. Pour over popcorn in a large bowl. Mix until popcorn is coated with syrup. Form into balls. Makes 12 - 15 popcorn balls.
Hard ball stage is 270F or when you drop a bit in cold water and it forms a hard ball.
Page 37 of 42 S'mores Clusters
Ingredients:
6 milk chocolate candy bars (1.55 oz. each), broken into pieces 1 1/2 tsp. vegetable oil 2 c. miniature marshmallows 8 whole graham crackers, broken into bite-size pieces
In a large microwave-safe bowl, toss chocolate and oil. Microwave, uncovered, at 50% power for 1 1/2 to 2 minutes or until chocolate is melted, stirring once. Stir in marshmallows and graham crackers. Spoon into paper- lined muffin cups (about a 1/3 cup each). Refrigerate for 1 hour or until firm.
Page 38 of 42 Soft and Chewy Caramels
Ingredients:
Vegetable cooking spray 1 c. butter 1 (16 oz.) pkg. light brown sugar 1 (14 oz.) can sweetened condensed milk 1 c. light corn syrup
Line an 8" square baking pan with foil, extending foil over edges of pan. Generously coat foil with cooking spray; set aside. Melt 1 c. butter in a 3-quart saucepan over low heat. Stir in brown sugar, condensed milk, and corn syrup until smooth. Bring mixture to a boil. Cook over medium heat, stirring often, until a candy thermometer registers 235 degrees.
Remove mixture from heat; stir by hand 1 minute or until mixture is smooth and no longer bubbling. Quickly pour mixture into prepared pan; let stand 3 hours or until cool. Lift foil and caramel out of pan. Cut caramels into 1-inch pieces with a buttered knife. Wrap each piece with plastic wrap.
Page 39 of 42 Spicy Sugar Nuts
Ingredients:
1 c. butter 1 (14-oz.) can Eagle Brand milk 1 Tbs. vanilla 1 lb. cashews 1 lb. pecans 1/2 c. granulated sugar 2 Tbs. Kosher salt 2 Tbs. chili powder (blend of chili peppers, spices and salt)
Preheat oven to 375°.
In large saucepan over medium heat, melt butter. Gradually add Eagle Brand. Cook for 5 minutes stirring continuously while mixture is at a slow boil. Remove from heat. Stir in the vanilla. Immediately add all the nuts and stir until the nuts are coated.
Place entire nut mixture onto a cookie sheet (with sides) and bake for 15 minutes. Stir nuts intermittently while baking. Cool completely on cookie sheet stirring nuts so they stay in pieces and dry. Cool for 30 minutes then place half of the batch of nuts each in gallon sized zip bags. In one bag add granulated sugar and in the other add the kosher salt and chili powder. Shake each bag until all nuts are coated. Store covered at room temperature.
Page 40 of 42 Sweetheart Snack Mix
Ingredients:
1 bag M&M’S for Valentine’s Day 1 c. dried cranberries 1 c. mini marshmallows 12 pink or purple tulle 9-inch circles 12 14-inch strands thin purple or pink ribbon Optional: 1 bag Conversation Hearts
In a mixing bowl, gently combine the M&M’S Brand Milk Chocolate Candies for Valentine’s Day, Conversation Hearts, dried cranberries, and marshmallows. Put 1/4 c. of the mixture in the center of a tulle circle. Gather the sides of the tulle up and around the mixture. Tie it closed with a ribbon strand.
Page 41 of 42 Tootsie Rolls
Ingredients:
1 c. sugar 1/2 c. light corn syrup 2 Tbs. shortening 4 tsp. cocoa 2 Tbs. evaporated skim milk 1/2 tsp. vanilla
Combine sugar, corn syrup, shortening, and cocoa in a medium saucepan over medium/high heat. Bring mixture to a boil, then reduce heat to medium. Simmer candy until temperature reaches 275 degrees? on a candy thermometer. Remove the saucepan from the heat. When the bubbling stops, add the evaporated milk and beat candy with an electric mixer in the pan for about 30 seconds. Add vanilla, then continue to beat candy until it begins to firm up, and you can no longer beat it. Pour candy out onto wax paper. When it is cool, divide the candy into several portions and roll the portions into long ropes that are approximately 1/2-inch thick. Use a sharp knife to slice candy into 1-inch long pieces. Arrange the candy on a plate and let it sit out overnight so that it firms up.
Page 42 of 42