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14-MINUTE MAPLE CANDY

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

 

2-MINUTE FUDGE

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.

ALMOND BUTTERCRUNCH CANDY

 

1 cup Almonds, slivered -- blanched
1/2 cup Butter
1/2 cup Sugar
1 tablespoon Corn syrup

lightLine bottom and sides of 8 or 9 inch cake pan with foil. Butter heavily.
Combine almonds, butter, sugar and corn syrup in 10 inch skillet. Bring to a boil over medium heat, stirring constantly until mixture turns golden brown, about 5 to 6 minutes. Quickly spread candy in prepared pan. Cool until firm. Remove candy from pan by lifting edges of foil. Break into pieces, if desired. makes; about 3/4 lb
SOURCE: The Tampa Tribune, Dec 17, 1992 posted by Anne MacLella

1 1/2 cups Light corn syrup
2 cups Sugar
1/4 teaspoon Salt
1/4 cup Water
2 Egg whites
1/2 teaspoon Almond extract
Red or green food coloring
1/4 cup Soft butter or margarine
1 cup Toasted chopped almonds
1/4 cup 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

ALMOND ROCA

1 cup Pecans -- chopped (we use
almonds on some -- batches)
3/4 cup Brown sugar (packed)
1/2 cup Butter or margarine (butter -- makes it richer)
1/2 package (6 oz size) semisweet -- chocolate chips. (1/

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.

 



 

Copy Design Tagate 2006 Last updated 3 April