Candy
Candy Tip!!! make sure you have a Candy Thermometer that works correctly!! Not sure?? Go buy a new one don't risk it BURNT candy is GROOSE!! :p YUCK!!!
Butter Finger Candy
1/3 c. Light Corn Syrup
1c. Sugar
1/3 c. Water
1c. Warm Peanut Butter
In medium sauce pan combine First three ingredients Heat until Candy Thermometer reaches 310°f for Hard Crack 150°c. Remove from heat and add Warm Peanut Butter. Blend well and quickly. Poor onto greased Cookie Sheet. When Cooled break into pieces, and enjoy.
1/3 c. Light Corn Syrup
1c. Sugar
1/3 c. Water
1c. Warm Peanut Butter
In medium sauce pan combine First three ingredients Heat until Candy Thermometer reaches 310°f for Hard Crack 150°c. Remove from heat and add Warm Peanut Butter. Blend well and quickly. Poor onto greased Cookie Sheet. When Cooled break into pieces, and enjoy.
- As it cools is harder to work with.
- I do not recommend using metal dishes either! 310 is very HOT
- these taste really wonderful when dipped in chocolate.
Peanut-butter Balls
1c Peanut Butter
1c Non-Diary DRY Milk(powdered in Box)
1/2c Honey
*Place in Med bowl, combine well. Make Rounds balls 1inx1in- Refrigerate at least 1 hour.
Or place in Freezer then Dip in Chocolate for Buckeyes. Keep Refrigerated.
1c Peanut Butter
1c Non-Diary DRY Milk(powdered in Box)
1/2c Honey
*Place in Med bowl, combine well. Make Rounds balls 1inx1in- Refrigerate at least 1 hour.
Or place in Freezer then Dip in Chocolate for Buckeyes. Keep Refrigerated.
Caramel (do not double)(over night)
2c Light Corn Syrup
1-14oz Sweet Condensed Milk
1-1/2c Milk
1c Whipped Topping
1c Butter
4c Sugar
2tsp Vanilla
Heavily Butter 9x13 Pan
* In Huge pot Combine everything but Vanilla on Med-heat. Stir Occasionally with wooden or silicone spoon, bring to a boil Now stir Constantly. Remove from heat when it candy thermometer reads 240°f or soft ball. Stir in Vanilla,mix. Pour into prepared pan without scraping. Allow to sit overnight(best way for it to set.) This recipes makes a lot! I love Caramel and this recipe I will Never replace, and use over and over!! I did take half of the Caramel and dipped in chocolate.....double yum
2c Light Corn Syrup
1-14oz Sweet Condensed Milk
1-1/2c Milk
1c Whipped Topping
1c Butter
4c Sugar
2tsp Vanilla
Heavily Butter 9x13 Pan
* In Huge pot Combine everything but Vanilla on Med-heat. Stir Occasionally with wooden or silicone spoon, bring to a boil Now stir Constantly. Remove from heat when it candy thermometer reads 240°f or soft ball. Stir in Vanilla,mix. Pour into prepared pan without scraping. Allow to sit overnight(best way for it to set.) This recipes makes a lot! I love Caramel and this recipe I will Never replace, and use over and over!! I did take half of the Caramel and dipped in chocolate.....double yum
Nougat
8oz chocolate, melted
3 Egg Whites, room temperature
2-3/4c Light Corn Syrup
1-1/3c Sugar
1/2c Water
1-1/2tsp Vanilla Extract (or clear vanilla, for white nougat)
Prepare a square 8-inch pan by lining it with foil and spraying the foil with nonstick cooking spray. Place the egg whites in a large mixing bowl but do not turn on yet. Combine corn syrup, sugar and water in a large saucepan over medium heat. Boil mixture to 225°f (thread stage). While mixture continues heating, turn mixer on and whip egg whites until stiff. When the mixture reaches 240°f (soft ball stage), dip a measuring up in the hot syrup and remove ¾ cup. Turn the mixer speed to low, and stream the ¾ cup of hot syrup slowly into the egg whites. Continue cooking the remaining syrup until it reaches 275°f (soft crack stage). Turn the mixer speed to medium, and slowly stream in the remaining hot sugar syrup. Be very careful that you don’t get any on yourself—it can leave a nasty burn. Once the candy is thoroughly mixed, turn the mixer off. Pour in the chocolate and vanilla and stir until smooth. Pour the candy into the prepared pan. Allow to set overnight at room temperature. Do not double this!!! Makes a lot. eat it plain or dip in chocolate. make candy bars..yummmmmm ths pic has M&m's
8oz chocolate, melted
3 Egg Whites, room temperature
2-3/4c Light Corn Syrup
1-1/3c Sugar
1/2c Water
1-1/2tsp Vanilla Extract (or clear vanilla, for white nougat)
Prepare a square 8-inch pan by lining it with foil and spraying the foil with nonstick cooking spray. Place the egg whites in a large mixing bowl but do not turn on yet. Combine corn syrup, sugar and water in a large saucepan over medium heat. Boil mixture to 225°f (thread stage). While mixture continues heating, turn mixer on and whip egg whites until stiff. When the mixture reaches 240°f (soft ball stage), dip a measuring up in the hot syrup and remove ¾ cup. Turn the mixer speed to low, and stream the ¾ cup of hot syrup slowly into the egg whites. Continue cooking the remaining syrup until it reaches 275°f (soft crack stage). Turn the mixer speed to medium, and slowly stream in the remaining hot sugar syrup. Be very careful that you don’t get any on yourself—it can leave a nasty burn. Once the candy is thoroughly mixed, turn the mixer off. Pour in the chocolate and vanilla and stir until smooth. Pour the candy into the prepared pan. Allow to set overnight at room temperature. Do not double this!!! Makes a lot. eat it plain or dip in chocolate. make candy bars..yummmmmm ths pic has M&m's
Chocolate Truffle
For Ganache (The inside of the truffle)
10 oz Good Chocolate
1/3c Heavy Cream
1tsp Vanilla Extract
1-1/2 tb Liqueur of any flavor
Chocolate Coating (The outside of the truffle)
10oz Chocolate
2tb Melted Butter
To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, no lumps add in liqueur flavoring. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours. You will want to chill the mixture so it will be easy make the truffles, until the mixture hardens it will be too soft to make.
After about 3 to 4 hours, or even overnight, remove the truffle mix from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with wax paper, then roll into small balls. Place cookie sheet into the Freezer while you make the Chocolate Coating. By melting 2tb of butter and pouring this over 10oz of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, dip the truffles into the chocolate. Roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently remove excess chocolate. Place the chocolate coated truffle onto wax paper, and let the chocolate harden. Before the chocolate sets completely you may chose to dust your chocolate with something extra. Chopped nuts, or even coarse sea salt. If you have never tried sea salt on chocolate, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.
For Ganache (The inside of the truffle)
10 oz Good Chocolate
1/3c Heavy Cream
1tsp Vanilla Extract
1-1/2 tb Liqueur of any flavor
Chocolate Coating (The outside of the truffle)
10oz Chocolate
2tb Melted Butter
To make the ganache, bring heavy cream, and vanilla to almost a boil, pour the warm cream mixture over the chocolate. Whisk the chocolate and cream, until it is smooth and the chocolate is melted. When the mixture is smooth and creamy, no lumps add in liqueur flavoring. Cover the bowl with plastic wrap and place in the refrigerator for a couple of hours. You will want to chill the mixture so it will be easy make the truffles, until the mixture hardens it will be too soft to make.
After about 3 to 4 hours, or even overnight, remove the truffle mix from the refrigerator. Use a cookie scoop or a tablespoon to scoop out the truffle. Place truffle onto a cookie sheet that has been covered with wax paper, then roll into small balls. Place cookie sheet into the Freezer while you make the Chocolate Coating. By melting 2tb of butter and pouring this over 10oz of chocolate. You may need to gently heat the chocolate in the microwave, or over a double boiler. Once the chocolate has been melted, dip the truffles into the chocolate. Roll the truffle around into the chocolate until it is fully coated, using a fork lift the truffle out of the chocolate and gently remove excess chocolate. Place the chocolate coated truffle onto wax paper, and let the chocolate harden. Before the chocolate sets completely you may chose to dust your chocolate with something extra. Chopped nuts, or even coarse sea salt. If you have never tried sea salt on chocolate, you may find this a new flavor that you will love. Let your chocolates fully set and become hard before moving them into a storage container.
Dark Chocolate Caramel Bites
2c Dark Chocolate (better quality, better taste)
1c Toasted Almonds
1c Toasted Coconut
<<<<<<<<Using a double broiler, melt the chocolate. Make sure almonds and coconut are completely cool before you stir into the melted chocolate. Drop directly onto parchment paper – lined baking sheet. With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper. Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden. Once they were hardened, I placed melted Caramel . And placed them back in the fridge.
Dark Chocolate Orange Bites
2c Dark Chocolate (better quality, better taste)
1tsp Orange Extract(almond Extract is good also)
1c Toasted Almonds
1c Toasted Coconut
<<<Using a double broiler, melt the chocolate. Once it’s all melted, add the orange extract. Make sure almonds and coconut are completely cool before you stir into the melted chocolate. Drop directly onto parchment paper – lined baking sheet. With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper. Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden. About 2hours
1c Toasted Almonds
1c Toasted Coconut
<<<<<<<<Using a double broiler, melt the chocolate. Make sure almonds and coconut are completely cool before you stir into the melted chocolate. Drop directly onto parchment paper – lined baking sheet. With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper. Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden. Once they were hardened, I placed melted Caramel . And placed them back in the fridge.
Dark Chocolate Orange Bites
2c Dark Chocolate (better quality, better taste)
1tsp Orange Extract(almond Extract is good also)
1c Toasted Almonds
1c Toasted Coconut
<<<Using a double broiler, melt the chocolate. Once it’s all melted, add the orange extract. Make sure almonds and coconut are completely cool before you stir into the melted chocolate. Drop directly onto parchment paper – lined baking sheet. With an ice cream scooper or spoon, drop chocolate mixture into the cups or onto parchment paper. Place baking pan/sheet in the refrigerated for about 2 hours, allowing them to harden. About 2hours
Turtle Cheesecake Bites
1-8oz Cream Cheese
1/2 - 1c Graham Cracker Crumbs
1-8oz Bittersweet Chocolate (cut into 1/2-inch pieces)
1tb Vegetable Oil
3tb Chopped Pecans, finely chopped (optional)
1/4c Caramel Sauce (or melted caramel squares)
<<<<<Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much. Scoop up 1-1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes. While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.
1/2 - 1c Graham Cracker Crumbs
1-8oz Bittersweet Chocolate (cut into 1/2-inch pieces)
1tb Vegetable Oil
3tb Chopped Pecans, finely chopped (optional)
1/4c Caramel Sauce (or melted caramel squares)
<<<<<Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much. Scoop up 1-1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes. While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.
Chocolate Chip Cookie Dough Fudge
1-3/4c Sugar
3/4c Brown Sugar
1/2c Heavy Cream
1/4c Milk
1tb Corn Syrup
2tb Butter
1tsp Vanilla
1/2c Flour
1/3c Chocolate Chips
*8x8 dish greased..set aside & you will need 9x13 dish
-In 3qt pot combine first five ingredients over med-heat. 242 F (soft ball stage) stirring occasionally. Remove from heat, add vanilla, butter and flour, combine. Poor into 9x13 dish let cool 10-20 min until reaches 110 F. Scrape mixture into a mixing bowl, beat med-speed 3-5min until thickens. You can add your candy in now, or on top of fudge your preference(if you place on top, press candy lightly into fudge). Now transfer fudge into 8x8 dish Smooth over the top, let set 2hrs. Or cover and place in fridge. Cut into small squares keep in air tight container.
1-3/4c Sugar
3/4c Brown Sugar
1/2c Heavy Cream
1/4c Milk
1tb Corn Syrup
2tb Butter
1tsp Vanilla
1/2c Flour
1/3c Chocolate Chips
*8x8 dish greased..set aside & you will need 9x13 dish
-In 3qt pot combine first five ingredients over med-heat. 242 F (soft ball stage) stirring occasionally. Remove from heat, add vanilla, butter and flour, combine. Poor into 9x13 dish let cool 10-20 min until reaches 110 F. Scrape mixture into a mixing bowl, beat med-speed 3-5min until thickens. You can add your candy in now, or on top of fudge your preference(if you place on top, press candy lightly into fudge). Now transfer fudge into 8x8 dish Smooth over the top, let set 2hrs. Or cover and place in fridge. Cut into small squares keep in air tight container.
Pepper Mint Patties(5doz)
1lb Powered Sugar
3tb Soft Butter
2-3tsp Peppermint Extract
1/2tsp Vanilla
1/4c Evaporated Milk
**If you want to chocolate coat.... 1(12)oz bag chocolate Chips, 2tb shortening....Low heat on stove top. do NOT let it get to hot will not spread.
--In bowl combine all ingredients. Should be a solid like dough, if not add a little more powered at a time until you get desired texture. Roll into balls place on wax paper freeze about 20min. Flatten with glass to 1/4in thick(if you are doing the chocolate coating do not flatten, they tend to melt and break off into chocolate) Re-chill. Keep chilled!!
Mix it up...don't have to use peppermint!!!
1lb Powered Sugar
3tb Soft Butter
2-3tsp Peppermint Extract
1/2tsp Vanilla
1/4c Evaporated Milk
**If you want to chocolate coat.... 1(12)oz bag chocolate Chips, 2tb shortening....Low heat on stove top. do NOT let it get to hot will not spread.
--In bowl combine all ingredients. Should be a solid like dough, if not add a little more powered at a time until you get desired texture. Roll into balls place on wax paper freeze about 20min. Flatten with glass to 1/4in thick(if you are doing the chocolate coating do not flatten, they tend to melt and break off into chocolate) Re-chill. Keep chilled!!
Mix it up...don't have to use peppermint!!!
Gummy
3/4c Sugar-Separated
2/3c Raspberry Juice
2/3c Orange Juice
1/2c Corn Syrup Separated
8tb Unflavored Gelatin
food color-optional
8x8 pan lightly wet it with water. In a small bowl place 4tb gelatin with 1/4c cold water let soften 5min. In medium sauce add raspberry juice, 6tb sugar, and 1/4c corn syrup over medium heat.Stir until sugar dissolves, then stir in gelatin continue stirring until gelatin dissolves completely. Add your food color now. Pour into your 8x8dish and let set until it sets 4-6hrs room temp, or about 1hour in fridge. Repeat process with the orange juice, then pour on top of your Raspberry Gel. Let set. When completely set turn out pan and with a sharp knife cut gummy. These are 10folds better then store bought! Sorry I do not have a better pic. I used mine for Easter baskets so In this photo I have placed gummy on Press-and-Seal then ironed lowest heat until it melted the seal. It worked so well we almost couldn't open the goodies!I kept refrigerated also. Use whatever juice you want :)...and you don't have to mix flavors. You also cut into shape you wish
Raspberry Juice
Boil berries over med-heat(i used frozen)
Stir occasionally...until very liquid Pour through stainer to reserve the juice.
3/4c Sugar-Separated
2/3c Raspberry Juice
2/3c Orange Juice
1/2c Corn Syrup Separated
8tb Unflavored Gelatin
food color-optional
8x8 pan lightly wet it with water. In a small bowl place 4tb gelatin with 1/4c cold water let soften 5min. In medium sauce add raspberry juice, 6tb sugar, and 1/4c corn syrup over medium heat.Stir until sugar dissolves, then stir in gelatin continue stirring until gelatin dissolves completely. Add your food color now. Pour into your 8x8dish and let set until it sets 4-6hrs room temp, or about 1hour in fridge. Repeat process with the orange juice, then pour on top of your Raspberry Gel. Let set. When completely set turn out pan and with a sharp knife cut gummy. These are 10folds better then store bought! Sorry I do not have a better pic. I used mine for Easter baskets so In this photo I have placed gummy on Press-and-Seal then ironed lowest heat until it melted the seal. It worked so well we almost couldn't open the goodies!I kept refrigerated also. Use whatever juice you want :)...and you don't have to mix flavors. You also cut into shape you wish
Raspberry Juice
Boil berries over med-heat(i used frozen)
Stir occasionally...until very liquid Pour through stainer to reserve the juice.
Gum Drops
6 Envelopes NON-flavored Gelatine(like Knox)
1c Cold Water
1-1/2c Boiling Water
4c Sugar
Extract or box of Jello(Jello+2tb Water)
Food Coloring...optional
In Large Pot Place Cold water and gelatine wait 5min. Add Boiling water whisk until smooth. Add sugar stir. On med-high heat bring to a boil, boil 25min and constantly stir!! Set up 4 – 3X5 non stick pans, or use silicone, or spray your pan. Remove mix from heat. You add color and flavor here. I set up 2 bowls one had Jello+water the other1/2tsp orange extract and color. Stir until thoroughly combined. Cover pan and chill overnight in the fridge. Cut gummies into 3/4 inch cubes using a knife dipped in hot water. The extract was very very sticky...the jello was not as sticky. Separate cubes and roll in sugar until coated on all sides. I placed sugar in zip lock bag and shaked it. Store in an airtight container. I personally like the jello better, it's boyance stayed a bit longer. The extract was more like a gum drop, but crystallized to fast for my taste. If you want to make a single flavor one batch and jello as flavoring I would use 2 boxes. Also I placed in freezer for about 10 to cut down some of the sticky...
6 Envelopes NON-flavored Gelatine(like Knox)
1c Cold Water
1-1/2c Boiling Water
4c Sugar
Extract or box of Jello(Jello+2tb Water)
Food Coloring...optional
In Large Pot Place Cold water and gelatine wait 5min. Add Boiling water whisk until smooth. Add sugar stir. On med-high heat bring to a boil, boil 25min and constantly stir!! Set up 4 – 3X5 non stick pans, or use silicone, or spray your pan. Remove mix from heat. You add color and flavor here. I set up 2 bowls one had Jello+water the other1/2tsp orange extract and color. Stir until thoroughly combined. Cover pan and chill overnight in the fridge. Cut gummies into 3/4 inch cubes using a knife dipped in hot water. The extract was very very sticky...the jello was not as sticky. Separate cubes and roll in sugar until coated on all sides. I placed sugar in zip lock bag and shaked it. Store in an airtight container. I personally like the jello better, it's boyance stayed a bit longer. The extract was more like a gum drop, but crystallized to fast for my taste. If you want to make a single flavor one batch and jello as flavoring I would use 2 boxes. Also I placed in freezer for about 10 to cut down some of the sticky...