.
Candy
Techniques - Using a candy thermometer and how to read it properly
for best results
Tempering
Chocolate - Explains you how to temper chocolate
Mocha
Spoons - ...the new rage for gourmet coffees!
Painting
with candy by Diane Shavkin - see photos and directions
Long-stemmed
chocolate roses - pictures, how-to and prices of items needed
More
easy candy recipes - using chocolate coatings
OLD
FASHIONED CHOCOLATE FUDGE
2/3 cup Hershey's Cocoa
3 cup sugar
1/8 ts salt
1 1/2 cup milk
.
AFTER FUDGE IS COOKED:ADD
4 1/2 tb butter
1 ts vanilla
1/2 cup nuts; chopped (optional)
.
Combine cocoa, sugar and salt. Add
milk. Bring to a boil, stirring constantly. Cook to 235?
WITHOUT
STIRRING
Pour out onto ?Marble slab: Pour
vanilla, butter & nuts on top. Let stand until lukewarm. Work with
candy paddle until it starts to set up. Form into a long roll; slice and
wrap tightly sealed.
.
NOTE: If you don’t have a marble
candy slab, immerse pan in cold water and handle as previously directed.
PEANUT
BUTTER FUDGE
1 1/4 cups Milk
1/2 cup Corn syrup
1/4 cup Butter or margarine
Pinch of baking soda *
3 cups Granulated sugar
1 cup Lightly packed brown sugar
3/4 cup Creamy or chunky peanut
butter
1 ts Vanilla
1 cup Peanuts; chopped/opt.
.
Butter a 9x13-inch pan. In a HEAVY,
4-qt. saucepan, combine milk, corn syrup, margarine, baking soda and sugars.
Place over medium-high heat and stir with a wooden spoon until sugars are
dissolved and mixture starts to boil. If sugar crystals are present, wipe
them down from the sides of the pan with a wet pastry brush. Clip on candy
thermometer. Cook to 234?, or soft-ball stage. Remove from heat; cool immediately
to lukewarm. Stir in peanut butter, vanilla and nuts. Continue stirring
until mixture becomes creamy ad begins to loose it’s gloss. Scrape fudge
into pan and spread out to 1” thick; When firm, cut into squares. Makes
about 75 pieces.
PUMPKIN
PIE FUDGE!!!
12 oz Orange coating chocolate
4 oz Butterscotch coating chocolate
3/4 ts Pumpkin Pie Spice
1/8 ts Nutmeg
1/8 ts Oil of Cinnamon
1 can Sweetened Condensed milk
Prepared 8x8 inch buttered pan
Melt chocolate coating in top of
double boiler. Stir in spices and oil; add milk. Pour into pan; score.
Add decorations. Cool and cut into squares.
.
TIP: FLAVORING OUR COATING
CHOCOLATE:
* You should add ONLY Lorann
OILS to this chocolate coating! Never add vanilla or other water-based
flavors, as this would harden your coating to the consistency of fudge.
Add only drops of any oil, as they are very strong. Even walk away for
a few moments, then return, to get true ideas of the taste.*
HOMEMADE
PAYDAY BARS
1 box yellow cake mix (Duncan Hines
preferred)
½ cup margarine, softened
1 large egg
3 cups miniature marshmallows
½ cup white corn syrup
1 pound peanut
butter coating chocolate
1/4 cup additional margarine
1½ teaspoons vanilla
2 cups salted peanuts
2 cups TinyCrispyRice
#75-2106
In a large bowl, combine cake mix,
egg, and 1/3 cup of margarine. Press into a lightly greased 9-by-13-inch
pan. Bake in a preheated 350 degree oven for about 12 minutes. Spread marshmallows
over the crust and return to the oven for 3 to 5 minutes, or until melted.
Cool completely.
On the stove top in a saucepan,
mix together peanut butter chocolate, syrup, 1/4 cup of additional margarine,
and vanilla over a low heat. Stir until all is melted and mixture is smooth.
Add peanuts and Tiny Crispy Rice. Spread
over cooled marshmallows. Cool and cut bars into squares. Yield: 16 servings.
Nestle's
Crunch bars
1 pound Merckens
Cocoa Lite coating
chocolate
1/2 pound
TinyCrispyRice
#75-2106
Candy bar
mold #120
mold
Melt chocolate.
Add Crispy Rice; stir to blend. Pour into candy bar mold; chill, or spread
on waxed paper and let harden.
TURTLES
* We carry
the
funnel,
candy
cups,
pecans, chocolate
and caramel
loaf and mold
for making turtles. YUMMY! HERE
CHOCOLATE
COVERED CRACKERS
click to
enlarge, You won't believe this until you try it! No one can guess what
it is. It's fun for parties.
.
Ritz Crackers
Peanut Butter
Merckens
Coating Chocolate
Edible decorations
such as Peppermint
crunch shown, shaved chocolate or Sprinkle
candies, even cocoa!
Melt chocolate.
Spread peanut butter between 2 crackers. Dip in chocolate. Add decoration;
chill.
CHOCOLATE
LACE
Put Merckens
Coating Chocolate in a decorating bag and use tip #2.
Pipe the lace
from the bag in abstract patterns. You can't break these nicely, so make
the lace only as large as desired.
This is a
nice addition to your candy booth. It atracts the ladies! So dainty!
.
PEANUT
BRITTLE Best ever!
3 cups sugar
1 cup water
1/2 cup light Karo Syrup
COOK TO 230 Degrees ; ADD---------------------
1/4 cup butter
1 1/2 cups raw peanuts *
REMOVE FROM HEAT; ADD QUICKLY---------------
1 tablespoon soda
1 teaspoon vanilla *
In a heavy saucepan, combine sugar,
water and Karo Syrup. Stir constantly until it threads. Add butter and
peanuts slowly so that the mixture continues to boil. Cook slowly to 300
degrees, stirring occasionally. Remove from heat; quickly add soda and
vanilla. (It will foam up.) Turn onto 2 buttered baking sheets or buttered
marble slab. Stretch with fork. Cool. Break up. Makes about 3 lb.
* Available:
Raw
Peanuts
Truffles
SweetHeart
Pan 2105-1197
.
Ingredients:
1 pound Merckens
coating chocolate in desired color
1/3 cup whipping cream
1 tablespoon liqueur, for flavor
(optional)
Chop coating chocolate coarsely;
set aside.
.
Place cream in a small saucepan
over medium heat and heat just until bubbles break around the sides of
the pan, stir constantly; remove from heat; add chopped coating chocolate
and cover pan. Let stand approximately 5 minutes or until coating has melted;
1 tablespoon liqueur can be added at this point for flavor, if desired.
Stir until smooth and creamy. Refrigerate until firm. Roll into balls.
.
Truffles may be rolled into a variety
of coatings (sprinkles,
chopped nuts, coconut, cocoa powder, confectioner's sugar and Edible
Glitter).
.
Yield: 25-30 3/4 diameter centers.
HARD
TAC
Instructions
sheet. Print it out and it will be easier to read. If it won't print
with your usual graphics software, I recommend you try with PHOTO EXPRESS
(or I-PHOTO PLUS - the deluxe edition). I'm sorry but I can't help you
further on this matter.
.
Molds
and tools, click here
This is perhaps our most all around
favorite candy. It is easy to make and looks so very pretty, done in all
colors or in a candy dish. A favorite of our "little folk." It is especially
cheap to make too. Add a little citric acid into all fruit flavors, or
they tend to taste flat. Add as much as you like, (1-2 teaspoons of the
powdered kind).
Stir together in LIGHT-WEIGHT saucepan
before heating:
2 cups Cane sugar
2/3 cup Light corn syrup
3/4 cup Water
AFTER COOKING, ADD:
Food coloring
1 teaspoon Citric acid (optional)
1 teaspoon (more or less) oil
flavoring of choice
DIRECTIONS:
Spray molds with non-stick pan spray
or oil. Gather together the flavor, color and citric acid. Cook at highest
heat with lid on. Let boil at least 2 minutes with lid on. Place thermometer
into boiling mixture. When thermometer reads 285°, remove pot from
heat. (Temperature may rise to 300°). DO NOT STIR until candy reaches
260°. Add oil flavoring, coloring and citric acid (if fruit flavored).
Stir just a little (too much stirring causes graining). Cover pan after
adding citric acid for a few minutes or taste will fade. Keep lid on pot
after you add flavoring too. Pour into special candy funnel or just pour
out into molds or onto oiled cookie sheets; cool, unmold or break. Place
the pieces in confectioners' sugar and coat well. If they start sticking
together in a candy dish, coat again.
NOTES:
-
Our special candy
funnel allows you plenty of time to get candy into molds before it
cools too much. The funnel holds the entire batch.
-
Citric
acid is available in powdered (the kind I prefer) and in liquid form.
-
Candy can be cut into little "pillows"
with scissors while still hot. Roll into a strip and cut.
-
Hard candy mold sheets HERE
are WHITE, where the chocolate molds are CLEAR. Clear ones cannot be used
for this candy. They would melt. The WHITE hard candy molds come in a variety
of shapes and sizes. 8x11" sheet like the CLEAR ones. Though the
WHITE ones appear the same weight texture, they aren't.
-
Some favorites of mine are the little
white round rings. Easy; just lay them on an oiled surface, spray (only
once) with non-stick cooking spray and add a sucker stick. Pour candy in
and you are finished. They come in 2 sizes Round or Heart. Sometimes write
names or Happy (whatever day) on them using a #1 tip, with thinned royal
icing or add a sugar decoration.
-
A good thermometer
is "worth it's weight in gold!"
-
Citric
acid & Lorann
oil flavors
-
food
coloring
Peanut
Butter Cups w/ dry Fondant #1 - Tastes exactly like Reece Cups!
Categories: Candies
Yield:
10 servings
.
18 oz Peanut
butter
1/2 c Butter,
melted
1
lb Dry candy fondant *
#601 or #4 or 5 Reece
cup candy
mold
paper
candy cups
coating
chocolate
.
Mix all ingredients
Coat the mold holding the paper
candy cup with Merckens candy coating chocolate. Let chocolate set at room
temperature. Form a ball of the peanut butter filling and press into the
mold. Top the candy with melted chocolate. Chill.
.
* Dry
Candy Fondant available
Merckens® coating/dipping
chocolate available
HERE
'DOLORES' CREAMY
PEANUT BUTTER FILLING... for filled candies
1 cup Peanut butter
1/2 lb Butter or margarine
1 1/2 lb Dry candy fondant *
1/8 teaspoon Salt
14 oz Eagle brand milk (or less)
Note: Make up one day ahead so it can
mellow and ripen. Combine ingredients in mixer bowl. Beat on medium until
well blended and creamy. Consistency is soft and creamy. This mixture should
be placed into a decorating bag, tip #12. Is too soft to form a ball. Melt
dipping chocolate. Make shells in candy mold cavities, pipe filling into
mold through decorating bag, tip #12, then cover and seal with chocolate.
Chill and un-mold. Will keep in cool dry place up to 3-4 weeks. Source:
I developed it.
NOTE: Add invertase if keeping longer
than 3 or weeks. It will help them not to dry out.
.
* Dry
Candy Fondant available
Merckens® coating/dipping
chocolate available
HERE
A
Chocolate Lover's Treat from Ohio
.
(NAPSA) - Here's a snack that's
perfect for any special occasion - the Buckeye. You might have heard of
this chocolate-lover's treat, but have you ever wondered where it got its
name? This unique snack has a history just as rich as its flavor.
Candy buckeyes are named after the
shiny, dark nuts of the Buckeye Tree-the official state tree for Ohio.
The state's original settlers found it to be an unfamiliar tree in the
forest, and adopted it as a symbol of Ohio heritage. These pioneers carved
the soft buckeye wood into troughs, platters and even cradles. Today, buckeye
trees are prominent in the Ohio River Valley, and are known for being resilient
and hearty.
.
The nuts of the tree, w(ich are
actually mildly toxic, gere given their name because of their resemblance
to the eyes of white-tailed deer. Folk wisdom says that carrying a buckeye
nut in your pocket brings good luck (but you might not want to try that
with the candy variety).
.
So, the next time you bite into
one of these treats, remember that you're discovering a tiny taste of Ohio.
To discover more about the state, or for free travel information and maps
call 1-800-BUCKEYE.
DOLORES'
BUCKEYES or great for REECE cups too (Buckeyes are actually a
nut that grows on a Buckeye tree. Very popular in Ohio... and why Ohio
is called 'The Buckeye State')
 |
. MAKE
AN IMPRESSION! ..add a leaf for realism! This is a real leaf but it is
printed on edible wafer paper using food coloring instead of ink. You can
order these buckeye leaves HERE. |
1/4 lb Margarine
1 cup Peanut butter
3/4 lb Dry Candy Fondant *
1 lb Dipping chocolate *
Combine ingredients except the dipping
chocolate thoroughly. Roll into 1 inch balls and turn onto wax paper covered
cookie sheet. May need to let set awhile or chill. Melt dipping chocolate
(available at. Sugarcraft) in top of double boiler or in microwave on 50%.
Don't have chocolate hotter than 120 degrees! Drop a ball of candy into
chocolate, leave top uncoated. With a table fork dipped under the ball,
lift it and let the excess chocolate run off of it. Place it on the wax
paper covered cookie sheet, using a toothpick to hold the ball so fork
can be removed. Store tightly covered in a cool dry place. Will keep 3-6
weeks.
NOTE: Add invertase if keeping longer
than 3 or weeks. It will help them not to dry out.
Check out the 'real' leaves for these!
Make a great impression. They are actually wafer paper. You
can order them here.
* Dry
Candy Fondant available
Merckens® coating/dipping
chocolate available
HERE
BUCKEYE CANDIES,
Version #2 - this recipe won't be like Reece Cups. Using confectioners'
sugar it remains a bit slimy tasting. Its your choice.
Ingredients:
.
Centers
2 cups sifted confectioner's sugar
3/4 cup creamy-style peanut butter
1/4 cup unsalted, melted butter
1/2 tsp. vanilla
.
Coating
8 ounces (1 1/3 cups) coating
chocolate
.
Directions:
Mix peanut butter, vanilla, melted
butter and confectioner's sugar. Use a large spoon to mix ingredients into
a stiff dough. Roll the dough into 1-inch balls on a wax paper-lined cookie
sheet.
Chill until hard and insert a toothpick
into the top of each ball. Melt chocolate in the top of a double boiler.
Using the toothpicks, dip each ball
into the chocolate, leaving a small patch of peanut butter (about 1/4 of
the center) showing. Place the coated centers on the wax paper and remove
the toothpick. Chill for 2 hours before serving and store in refrigerator.
BUCKEYE CANDIES,
Version 3
CHOCOLATE
COVERED PRETZELS - so very easy! The flavor combination of salty and
sweet is enjoyed by almost anyone. These show dark and white chocolate
in combination. The 'drizzle' adds to the interest!
Merckens
coating chocolate
Pretzels
Petite
sprinkles
Boxes
or HERE
Melt coating chocolate in tp of
double boiler with hot, not boiling water in the bottom. Stir as chocolate
melts..
Dip pretzel as shown. I
recommend a swirl
dipping fork for this.
Turn out onto was paper and let
the chocolate set up.
Drizzle with opposite or any
contrasting color of coating chocolate.
DIVINITY
IN HEAVY PAN
2-2/3 cup sugar
2/3 cup light Karo Syrup
1/2 cup water
IN MIXER BOWL; BEAT
2 egg whites; stiffly beaten
AFTER DOUBLED IN VOLUME; ADD
1 teaspoon vanilla
*
2/3 cup broken nuts (optional) *
Mix sugar, syrup and water in a saucepan.
Stir over low heat until sugar dissolves. Cook without stirring to 260
degrees. (Hard ball stage.) Remove from heat and pour, beating constantly,
in a fine stream- into the beaten egg whites. Add vanilla and continue
beating until mixture holds its shape and becomes slightly dull. Fold in
nuts. Drop quickly from a buttered spoon onto waxed paper into individual
peaks or spread in a buttered pan & cut into 1" squares. Makes 48 pieces.
.
* A
good thermometer is "worth it's weight in gold!" HERE
We carry
Nuts
BASIC
CREAM CENTER... the easy no-cook kind
.
MIX TOGETHER
Mix first 2 ingredients and let set
overnight < or for several hours > tightly covered. Add cream &
whip with heavy duty mixer or by hand. Divide dough into separate bowls.
<I divide into 3 different batches with 3 flavors>. Makes nice batch
of each. For each batch, add whatever color/flavor, etc. you like.
Below are some combinations:
-
Vanilla cremes: add vanilla to taste
-
Chocolate cremes: add melted dark chocolate
to taste
-
Mint center: add drops of peppermint
oil & green coloring.
-
Black Walnut center: add drops of black
walnut oil & black walnuts.
-
Peanut butter cremes: add smooth or
crunchy peanut butter.
-
Pineapple cremes: add drops of pineapple
oil, chopped candied pineapple & chopped pecans.
-
Jelly Filled: add fruit "flavored" jelly
into candy mold shell along with matching flavored oil with creme center.
-
Nut center: wrap creme center mix around
a nut meat as filling; dip in white/tinted, or milk chocolate.
-
Chocolate covered cherries < cream
type: > wrap creme center mix around a well drained maraschino cherry...
be sure the cherry is SEALED in the dough, chill & dip in chocolate
Be sure to dip as soon as removing from fridge. The acid in the cherry
causes it to cordial < liquefying > quickly.
TWO
FLAVOR FILLING:
Mix together BASIC CREAM FILLING
above.
Coat candy mold to make shells of
melted chocolate in a candy mold of shape desired
Fill chocolate candy shells (still
in mold) half full with filling.
Add Jelly filling on top.
Seal with melted chocolate.
Chill
QUICK "SCRATCH"
FILLING
Very creamy candy centers...available
here or to make premade fillings stretch farther... start with
redy-made easy fillings.
Empty filling into mixer bowl
add:
3/4 stick butter or margarine.
If you plan to put this in a dec.
bag for filling cavities, you could also add:
sweetened condensed milk to desired
consistency.
Beat to light and fluffy. Place
in pastry bag with tip 12 and fill mold cavities.
.
Peanut butter filling:
add about 1/4 cup more peanut butter,
to formula above.
.
Other Ideas:
Add more nuts, more cherries, etc.
To make your candies similar to
Godiva chocolates, add our pastry fillings (avail HERE):
Place desired filling in pastry
bag; pipe a small amount on top of your filling after it is in the chocolate
shell; top with melted chocolate to seal.
EX: Add cherry filling to the above
cherry dough, strawberry to strawberry.
SUGAR-FREE
CANDY FILLING
Posted by deneen on October 29,
2004
.
1 qt whipping cream, beat until
stiff
then add
sugar free instant pudding that
has had 1 cup milk added
whisked until set. kinda mousse
like
Add color, nuts, raisins or fruits
as desired.
RECONSTITUTED
DRY FONDANT
.
Dry fondant will be the same as
the fondant you prepare yourself. The difference is that dry fondant is
easier to use, will store for long periods of time and is ready to use
when you are ready to make candy.
.
For each
2 1/2 cups of dry fondant, add 4
tablespoons water in the top of a double boiler. Stir well and be sure
there is no extra powdered fondant. The fondant should liquefy into a paste.
Heat to 170 degrees, add coloring and oil flavors (extract flavors contain
alcohol so they cook out about 120 degrees). Pour into funnel and deposit
in party mint molds or center molds. Gather drippings and reheat to pour.
.
Yellow rubber mold shown above can
be ordered here:
Candy funnel shown above can be
ordered here:
Dry candy fondant available HERE
COOKED FONDANT
...This one is more of a challenge and fun to do
4 tb margarine or butter
5 cups sugar
1 cup Coffee Rich or Half &
Half
1 cup cream (no sub!)
1/2 teas Cream of Tartar
Combine butter, sugar, Coffee Rich,
Cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well
moistened. Place on high heat. Bring to boil then cover mixture for 2-3
minutes (to prevent sugar crystals from forming). Uncover & place thermometer
in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides
of pan. Cook to exactly 236 degrees.
.
Immediately pour out onto a marble
slab. When heat is no longer coming from the mass of candy... test it with
your finger tips or wrist... when the dents made with your fingers remain
for a little time instead of filling in immediately & candy is luke
warm, candy is ready to work. Work fondant with candy paddle until it sets
up.
.
Allow it to rest 15 minutes, covered.
Then knead it until perfectly smooth. Like magic, the "crumbs will turn
to wonderful creamy candy! Form into a big ball, place on Saran wrap &
into a bowl that can be tightly sealed.
.
This fondant is best if kept a day
or so before using, but may be used right away.
HINTS: For stiffer fondant, cook
1-2 degrees more. Freezing makes it sticky.
* Marble slab available HERE
CHOCOLATE
COVERED CHERRIES ...The Liquid type
Maraschino
cherries, retain juice
Dry
Candy Fondant
Two 16 oz Squeeze
Bottles
Merckens®
Dark Chocolate Compound Coating
Cake Rack
8"
angled spatula
Chocolate
Covered Cherry Bon-Bon mold #500
Drain maraschino cherries on paper towels.
.
Mix 10 part fondant and 1 part Maraschino
cherry juice in a bowl and pour into a squeeze bottle. This should be the
consistency of Karo syrup. Don't worry you can't ruin this! This mixture
should be thick enough to hold down the cherry.
.
Warm chocolate in a double boiler.
Add melted chocolate to the other squeeze bottle. Squeeze out chocolate
into each mold cavity. Tilt the mold to be sure each cavity is coated clear
to the tops all around. Invert mold over a cake rack with either wax paper
or a foiled pan underneath to catch the excess chocolate. Let the excess
chocolate drip out. When chocolate starts to set up < not shiny
& is "rubbery >, use a small bent spatula to scrape off drippings
level at tops of each cavity. Let chocolate shell completely harden.
.
Place a maraschino cherrie in each
molded shell cavity. Add syrup to 1/4" from the top. Using the squeeze
bottle of chocolate working in a spiral from outside to center, adding
chocolate on the top to carefully seal. Chill in freezer section only until
chocolate separates from the mold, about 10 minutes. More time may crack
the chocolate shells. Invert mold to dump out finished cherries CAREFULLY!
They may crack if they hit the table hard & you have to eat all your
mistakes.
Wrap cherry in 3
x 4 foil candy squares. If you don't wrap, "leaks" develop. I use the
cherries in the pretty foil to add color to my candy boxes.
-
Reuse "drippings" of chocolate. Our
Merckens® chocolate re-melts just as easy as fresh chocolate.
-
I use 5 molds at a time. More &
the chocolate may set up too quick for you. I think I make about 100 an
hour, maybe more, this way.
-
<<< NO more paraffin (candle
wax) to eat >>>
-
These completely liquefy in 1-2 days.
-
Keep covered tightly - wrap box also
in plastic (saran) wrap & store in cool place. Keeps about 3-4 weeks.
The cherries don't spoil. "Bloom" occurs when chocolate is not tightly
sealed. Add invertase if kept longer.
COCONUT
BON BONS... (Like Almond Joy)
In a small pan, heat the corn syrup
to quite hot, but do not boil. Then pour into bowl containing the coconut
and mix thoroughly with a spoon or spatula, cover with wax paper and set
aside for one hour so that the coconut will become well saturated with
the corn syrup. Wet hands and roll into balls. Excellent as a bon bon filling
or used in almond candy mold or candy bar mold. Nice to dip in white or
pink coating. For Valentine's Day, I dip white or pink, then drizzle on
red coating. NOTE: finely chopped nuts and/or almonds or cherries may be
added to this mixture for variety.
* Dry Macaroon coconut available
HERE
JELLY
CANDY using the Jelly Trough kit (see pictures link below), or molds
- Yummy!
1 3/4 oz dry fruit pectin (Sure
Jel)
3/4 cup water
1/2 teas baking soda
IN A 2ND LARGER PAN
1 cup sugar
7/8 (scant 1 cup) cup light Karo
Flavor/color/citric
acid
Lightly grease candy molds, or spray
with PAM, and sprinkle with granulated sugar. In 1st saucepan, combine
fruit pectin, water & baking soda; set aside. In a 2nd pan, combine
sugar & corn syrup, mixing well. Cook both mixtures, stirring alternately
until foam subsides in the soda mixture, about 5 minutes. Pour pectin mixture
in a slow, steady stream into the boiling sugar mixture, stirring constantly.
Boil & stir for one minute more. Remove from heat stir in flavoring,
food color & 1/2 teas. citric acid. Pour into prepared molds. Let set
for 24 hours. Remove from molds. Let stand for at least a day before packaging.
.
NOTE:
You can use juice of a lemon for flavoring if you wish. Color some, leave
some clear.
Jelly
/ Orange Slice kit 7 3/4" x 3 1/2" #CM4 $13.99 Jelly
slices another,
another
, another
Molds are available at Sugarcraft
(see below) for the famous "orange slice" candies. From Harold Guttman
Candy molds available HERE
Flavor/citric acid HERE
Food coloring HERE
TOFFEE
1 1/2 cup margarine
1/2 cup butter
1 1/2 cup granulated sugar
1 cup water
1 1/2 teas salt
1 cup English walnuts; or almonds/
chopped
------------------------HAVE READY:------------------------
1 teas soda
--------------------ADD AFTER FINISHED:--------------------
1/2 lb Coating
Chocolate
3/4 c Pecans (for top)
TIP: Have soda ready at the stove to
add at once.
.
Melt butters slowly; add sugar,
water and salt. Cook at low heat, stirring constantly until it reaches
212 degrees. STOP STIRRING until candy reaches 236 degrees. Add the walnuts
and stir constantly until candy reaches 290 degrees. Be sure to stir
well or butters may separate here. Remove from heat and add soda, stirring
well. Pour onto buttered cookie sheet. Immediately cut into squares. Will
run back together, but can be cracked where cut. Add dipping chocolate
wafers on top. They will melt & you can spread them out. Sprinkle nuts
on top (opt.)
.
English walnuts and pecans available
HERE
Merckens® coating/dipping chocolate
available
HERE
OLD
FASHIONED CHOCOLATE FUDGE
2/3 cup Hershey's Cocoa
3 cup sugar
1/8 teas salt
1 1/2 cup milk
-----------------AFTER FUDGE IS
COOKED: ADD-----------------
4 1/2 tb butter
1 teas vanilla
1/2 cup nuts; chopped (optional)
I use Black Walnuts!
Combine cocoa, sugar and salt. Add milk.
Bring to a boil, stirring constantly. Cook to 235 degrees WITHOUT STIRRING
AT ALL! Stirring makes grainy fudge. (So does stirring before it cools
to luke warm.) Immersed pan in cold water: don't stir until candy is only
luke warm. If you have a marble slab, this is easier. Pour out onto Marble
slab: Let stand until lukewarm. (OK to pour vanilla, etc. right on). Work
back & forth until it starts to set up. Form into a long roll; slice
and wrap tightly sealed. From the Hershey's Cocoa can.
EASY FUDGE
1 pound Coating
Chocolate, any color or flavor
1 stick butter or margarine
1 can Sweetened Condensed milk
Melt coating chocolate as usual (in
double boiler is best). Add butter and milk. Pour into 8" buttered pan.
Cut when cool solid.
Nuts available HERE
UN-COOKED
MARSHMALLOW
2 T Plain
gelatin
1/2 cup Cold Water
1/4 cup Warm water
1 1/4 cups Granulated sugar
3/4 cup invert
sugar, available at Sugarcraft... HERE
3/8 cup Light Karo
1/2 teas Vanilla
Sticks
Soak gelatin in the cold water; set
aside. In a saucepan, combine warm water sugar and invert sugar. Heat,
but do not boil. When heated so that mixture just starts to bubble around
the edges, remove from stove. Pour into a large mixer bowl; add soaked
gelatin, corn syrup and vanilla slowly and whip till white and doubled
in bulk. Pour finished mixture into a buttered pan, or oiled candy molds,
ect. Let stand 24 hours, cut in squares. Ideas: Cut and roll in coconut,
dip shapes in chocolate, ect. To form bunnies and chicks, increase gelatin
to 3 1/2 tablespoons. Push the stick in and then dip; decorate as desired.
Shared by Margo
Marshmallow
cream
.
2 1/4 cup
of invert
sugar, divided
4 1/2 tablespoon
dried
egg whites
2 1/4 cup
light corn syrup
1 teaspoon
clear vanilla
.
In a mixing
bowl, combine 1 1/8 cups of the invert sugar with the dried egg whites;
whip at low speed of electric mixer to blend. Set aside. In a saucepan,
combine remaining invert sugar & corn syrup. Heat to approximately
210'. Slowly add heated syrup to egg white mixture & beat on high until
light & very white. Add vanilla. Store in covered container & use
in any recipe calling for marshmallow cream. Makes appox. 3 1/2 quarts.
.
Soak gelatin in warm water for 30
minutes or more. Butter one 12 x 18 " pan. Place 1/2 cup water, sugar,
and Nulomoline in a 1 1/2 qt. saucepan and cook over medium heat until
mixture is hot, and sugar is dissolved. When hot, not boiling, add gelatin
and sitr until dissolved. Pour into a mixing bowl and begin to mix on medium
speed. Add corn syrup and vanilla. Whip on high speed until white, fluffy,
and double in bulk. The marshmallow will hold a soft peak. Pour into a
prepared pan. Sprinkle with powdered sugar and let set at least 24 hours
before cutting. Cut marshmallows and roll in powdered sugar. Store in a
sealed container.
.
Variations:
Place marshmallows in a strainer,
run under lukewarm water, then roll in Macaroon Coconut which has been
toasted in a warm oven until golden brown.
.
Animal shapes can be made by buttering
cookie cutters and cutting marshmallow animals. These may be dusted with
powdered sugar or dipped in melted coating or melted, tempered chocolate.
.
Scraps may be turned into rocky
road by adding them to melted dark chocolate-flavored coating and poiuring
them out on waxed paper.
.
Molded shaped may be created by
spraying candy molds with PAM and filling them with marshmallow. When the
marshmallow reaches the soft peak stage, fill an 18" pastry bag and squeez
marshmallow into identations.
Fruit &
Nut Creams
3 Tbsp. Grayslake
Gelatin
1/2 cup warm water
1/2 cup water
2 1/2 cups granulated sugar
1 1/2 cups Nulomoline (invert
sugar)
3/4 cup light corn syrup
1 tsp. colorless
vanilla
.
Soak gelatin in warm water for 30
minutes or more. Butter one 12 x 18 " pan. Place 1/2 cup water, sugar,
and Nulomoline in a 1 1/2 qt. saucepan and cook over medium heat until
mixture is hot, and sugar is dissolved. When hot, not boiling, add gelatin
and sitr until dissolved. Pour into a mixing bowl and begin to mix on medium
speed. Add corn syrup and vanilla. Whip on high speed until white, fluffy,
and double in bulk. The marshmallow will hold a soft peak. Pour into a
prepared pan. Sprinkle with powdered sugar and let set at least 24 hours
before cutting. Cut marshmallows and roll in powdered sugar. Store in a
sealed container.
-
Variations:
-
Place marshmallows in a strainer, run
under lukewarm water, then roll in Macaroon Coconut which has been toasted
in a warm oven until golden brown.
-
Animal shapes can be made by buttering
cookie cutters and cutting marshmallow animals. These may be dusted with
powdered sugar or dipped in melted coating or melted, tempered chocolate.
-
Scraps may be turned into rocky road
by adding them to melted dark chocolate-flavored coating and poiuring them
out on waxed paper.
-
Molded shaped may be created by spraying
candy molds with PAM and filling them with marshmallow. When the marshmallow
reaches the soft peak stage, fill an 18" pastry bag and squeez marshmallow
into identations.
PEPPERMINT
CRUNCH, very easy and a Hamilton Ohio sensation!
1 pound Merckens
white coating chocolate
1/2 pound peppermint
crunch
.
Directions:
Melt coating chocolate in top of
double
boiler. Put 1/2 pound of peppermint crunch in the chocolate. Stir to
coat. Turn out onto wax paper. Lay another sheet of wax paper over the
candy. Press it down smooth. Slide a cardboard or cookie sheet underneath
the candy and lift to place in the freezer to chill. Break apart. The p.
crunch is available in red/green combination and also just in red for Valentine's
Day.
MILK CARAMELS
1 cup sugar
2/3 cup light corn syrup
1/2 teaspoon salt
1 1/2 cups milk
1/2 teaspoon vanilla,
if desired
1/2 cup chopped nutmeats, if desired
1/4 cup butter or margarine
Flexible
rubber sheet molds
Candy
Funnel #1904-552
1. In heavy 2-quart saucepan, mix
sugar, corn syrup and salt.
2. Stir over medium heat until boiling
starts. Cook to 248 degrees F - 250 degrees F on candy thermometer (firm
ball stage) which takes only a few minutes.
3. Add butter or margarine, stirring
until melted. Add 1/2 cup of the milk gradually keeping mixture boiling.
4. Cook over moderate heat, stirring
continuously to 242 degrees F - 244 degrees F (firm ball stage).
5. Again add 1/2 cup milk gradually,
keeping mixture boiling, and cook stirring continuously over moderate heat
to 242 degrees F - 244 degrees F (firm ball stage).
6. Add remaining 1/2 cup milk gradually.
Cook stirring continu-ously over moderate heat to 240 degrees F - 242 degrees
F for soft caramel or 244 degrees F - 246 degrees F for firm caramel (firm
ball stage).
7. Remove from heat and let stand
about five minutes.
8. Stir to blend well. Add vanilla.
9. Pour into square or rectangular
shape flexible rubber molds with the funnel #1904-552.
10. Un-mold after the candy is completely
cold.
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