Recipe ingredients:

• 1 cup butter
• 1 1/3 cups granulated sugar
• 1 tablespoon light corn syrup
• 3 tablespoons water
• 1 cup coarsely chopped blanched almonds, toasted
• 4, 4 1/2 ounces, bars milk chocolate, melted
• 1 cup finely chopped blanched almonds, toasted

 Recipe method:

• Melt butter in heavy 2 quart saucepan.
• Add sugar, corn syrup and water.
• Cook, stirring often, to hard crack stage, 300 degrees F.
• Watch closely after temperature reaches 280 degrees F.
• Quickly stir in coarsely chopped nuts.
• Spread in well greased 13 x 9 x 2 inch pan.
• Cool thoroughly.
• Turn out on waxed paper.
• Spread top with half the chocolate.
• Sprinkle with half of finely chopped nuts.
• Cover with wax paper.
• Invert and top with remaining chocolate and nuts.
• If necessary, chill to firm chocolate.
• Break in pieces.

 Recipe ingredients:

• 1/2 cup butter
• 1/4 cup granulated sugar
• 2 tablespoons cocoa powder
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1 egg, slightly beaten
• 1 cup slivered almonds, toasted and chopped
• 1 3/4 cups vanilla wafer crumbs
• 1/2 cup flaked coconut
• Cream filling:
  • 1/3 cup butter, softened
  • 3 to 4 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 3 cups sifted confectioners sugar
• 2, 1 ounce, squares semisweet chocolate

 Recipe method:

• Combine first 6 ingredients in a heavy saucepan.
• Cook over low heat, stirring constantly, until butter melts and mixture begins to thicken.
• Remove from heat.
• Add almonds, vanilla wafer crumbs and coconut, stirring well.
• Press firmly into an ungreased 9 inch square pan.
• Cover and chill.
• Spread cream filling over almond mixture.
• Cover and chill.
• Cut into 1 1/2 inch squares.
• Remove from pan and place about 1/2 inch apart on a baking sheet.
• Place chocolate in a zip top heavy duty plastic bag. Seal.
• Submerge in hot water until chocolate melts.
• Snip a tiny hole in end of bag with scissors.
• Drizzle over cream filling.
• Cream filling:
  • Cream butter at high speed of electric mixer.
  • Add milk and vanilla extract.
  • Slowly add sugar.
  • Mix until smooth.

Tags: almond, cream, confections, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup honey
• 1 1/2 teaspoons star anise, finely ground

 Recipe method:

• The star anise will grind easily in a blender.
• In a small saucepan, cook the honey and anise together over low heat until the mixture reaches the firm ball stage.
• Pour the mixture into a very lightly greased soup bowl and allow it to cool somewhat.
• When the honey mixture is cool enough to handle, tear off bits and shape them into balls between the palms of your hands, then place them on a dry plate to set.
• When the candy is well set, wrap each piece in wax paper.

Tags: anise, honey, chews, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 2/3 cups granulated sugar
• 1/3 cup pectin
• 2 1/2 cups cool water
• 1 2/3 cups light corn syrup
• 1, 15 ounces, jar applesauce
• 1 tablespoon liquid citric acid or 1/2 teaspoon citric acid plus 1 tablespoon boiling water
• 1 cup chopped walnuts

 Recipe method:

• Mix sugar and pectin.
• Slowly add cool water, stirring until smooth.
• Heat just to boiling point and add to sugar mixture.
• Cook rapidly to 220 degrees F.
• Add applesauce and cook to 224 degrees F.
• In a separate bowl, combine citric acid or citric acid plus boiling water.
• Stir until just dissolved.
• Add to cooked candy.
• Fold in nuts.
• Pour into a buttered 9 inch square pan.
• Cool and cut.
• Roll each piece in sifted confectioners sugar.

Tags: apple, walnut, jellies, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup milk
• 12 ounces dried apricots, chopped fine
• 1 tablespoon butter
• 2 cups chopped pecans
• 1 teaspoon vanilla extract
• Dash of salt

 Recipe method:

• Boil sugar and milk mixture until it thickens, 236 degrees F on candy thermometer, stirring constantly.
• Add apricots and boil until they melt into the syrup and mixture reaches about 230 degrees F on candy thermometer.
• Remove from heat and beat hard.
• Add butter, pecans, vanilla extract and salt.
• Beat candy until it begins to harden.
• Pour onto a wet, smooth cloth and roll to desired diameter.
• Cool and then store in refrigerator.
• Cut in thin slices to serve.

Tags: apricot, roll, recipe, candy, recipes, cooking

 Recipe ingredients:

• 24 ounces, about 4 cups, semisweet milk or white chocolate
• 50 small two layer candy cups
• Fillings:
  • Raspberry preserves
  • Marshmallow fluff
  • Toasted hazelnuts
  • Peanut butter
  • Liqueur-nut mixture
  • Caramel-praline mixture

 Recipe method:

• Chop chocolate into small pieces if not using chips.
• Heat half of chocolate in top of double boiler until it melts and reaches a temperature of 110 to 120 degrees F.
• Remove saucepan with chocolate from heat and stir in remaining chocolate.
• Stir chocolate frequently until it reaches a temperature of 86 to 91 degrees F for semisweet chocolate, 84 to 88 degrees F for milk and white chocolate.
• Using a small pastry brush, paint inside of candy cups with melted chocolate.
• Place cups in freezer for 10 minutes.
• Remove cups from freezer.
• Using a spoon, fill cups 3/4 full with raspberry preserves, marshmallow fluff topped with a toasted hazelnut and other fillings.
• Heat chocolate until it again reaches 88 to 90 degrees F.
• Using a spoon, drop chocolate on top of filling.
• Using the back of the spoon, smooth out chocolate and seal to the edge of the shell.
• Return candies to freezer for 10 minutes.
• Remove from freezer and store in airtight container.
• To make liqueur-nut mixture, combine 1/2 cup finely chopped nuts with 1/4 cup Baileys Irish Creme, amaretto or other liqueur. Place in freezer until ready to use. When filling candy shells, float nuts on top of liqueur.
• To make caramel-praline mixture, melt 20 caramels and 1/4 cup heavy cream in the top of a double boiler. Stir in 1/2 cup chopped nuts. Cool before using.

Tags: assorted, chocolate, candies, recipe, candy, recipes, cooking

 Recipe ingredients:

• 6 cups granulated sugar, divided
• 2 cups light cream
• 1/4 teaspoon baking soda
• 1 tablespoon white corn syrup
• 1/4 pound butter
• 1 teaspoon vanilla extract
• 2 pounds pecans, finely chopped

 Recipe method:

• Caramelize 2 cups sugar by pouring it into a heavy aluminum or iron skillet and place over low heat.
• Begin stirring with wooden spoon and keep sugar moving so it will not scorch.
• It will take over 30 minutes to completely melt this sugar and, at no time let it smoke or cook so fast that it turns dark. It should be about the color of light brown sugar syrup.
• As soon as sugar has started to heat in the skillet, pour remaining 4 cups of sugar together with cream and corn syrup into a deep heavy kettle and set it over low heat to cook along slowly while melting the sugar in skillet.
• As soon as all the sugar is melted, begin pouring it into kettle of boiling cream and sugar, keeping it on very slow heat and stirring constantly.
• The real secret of mixing these ingredients is to pour a stream no larger than a knitting needle and to stir across the bottom of the kettle at all times.
• Continue cooking and stirring until the mixture forms a firm ball when dropped into cold water or 242 degrees F on a candy thermometer.
• After this test is made, turn heat off and immediately add the baking soda, stirring vigorously as it foams up.
• As soon as the baking soda is mixed, add butter, allowing it to melt as stirred.
• Quit stirring as soon as butter melted and remove from heat for about 20 minutes, then add vanilla extract and begin heating.
• Use a wooden spoon and beat until the mixture is thick and heavy, having a dull appearance instead of a glossy sheen.
• Add broken pecan meats and mix.
• Turn into greased tin boxes or into greased square pans where it may be cut into squares when cooled slightly.

Tags: brown, recipe, candy, recipes, cooking

 Recipe ingredients:

• Butter crunch mixture:
  • 16 tablespoons, 2 sticks, unsalted butter
  • 1 1/2 cups granulated sugar
  • 3 tablespoons light corn syrup
  • 3 tablespoons water
  • 1 cup toasted almonds, chopped, about 4 ounces
• Topping:
  • 12 ounces semisweet chocolate, tempered
  • 1 cup toasted almonds, chopped, about 4 ounces

 Recipe method:

• One 12 x 18 inch pan, buttered and lined with buttered foil, plus 2 large cutting boards, jellyroll pans, or cardboard pieces, covered with parchment.
• To make the butter crunch mixture, melt the butter in a saucepan.
• Remove from heat and stir in sugar, corn syrup and water.
• Cook, stirring occasionally, until the mixture reaches 300 degrees on a candy thermometer.
• Remove from heat, stir in almonds and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan.
• Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment covered cutting board and peel away the foil.
• Allow the butter crunch to cool completely.
• To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow drying a few minutes.
• Have another cutting board or the back of a jellyroll pan ready to turn the candy over onto.
• Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch.
• Scatter half the chopped almonds over the chocolate.
• Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jellyroll pan.
• Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds.
• Refrigerate for 20 minutes to set chocolate.
• Break the butter crunch into 2 inch pieces.
• Store candy in a tin or plastic container with a tight fitting cover and keep at a cool room temperature for up to a week.

Tags: butter, crunch, recipe, candy, recipes, cooking

 Recipe ingredients:

• 5 cups granulated sugar
• 1 cup water
• 2 1/2 pounds, 10 sticks, sweet cream butter
• 2 cups whole, shelled almonds
• 24 ounces semisweet or milk chocolate bars or chips, for coating
• 3 cups almonds, ground

 Recipe method:

• Grease two 9 x 13 inch baking pans with vegetable oil.
• Combine sugar and water in a 4 quart saucepan.
• Cook over medium heat, stirring constantly, until the mixture registers 231 degrees F on a candy thermometer.
• Add butter slowly until all is melted.
• Add whole almonds and cook until they are golden brown.
• Pour mixture into prepared pans, mixture should be about 1/2 inch deep, and immerse pans in ice water to harden toffee.
• Remove toffee onto wax paper or parchment paper.
• Melt chocolate in a double boiler.
• Coat the top side of the toffee with half the melted chocolate.
• Sprinkle with half the ground almonds.
• Repeat on underside of toffee.

Tags: butter, toffee, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup peanut butter
• 1/3 cup light corn syrup
• 1 cup granulated sugar
• 1/3 cup water
• Melted chocolate

 Recipe method:

• Cook corn syrup, sugar and water to 310 degrees F.
• Remove from heat and 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.

Tags: butterfinger, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 1/3 cup white corn syrup
• 1/2 cup water
• 1 cup peanut butter
• 3 Hershey chocolate candy bars

 Recipe method:

• Butter a 9 inch square pan.
• Cook sugar, corn syrup and water over medium heat until 305 degrees F on a candy thermometer.
• Stir in peanut butter.
• Pour into prepared pan.
• While still hot, put 3 Hershey bars on top and spread evenly.
• Refrigerate. When set, break into pieces.

Tags: butterfingers, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup buttermilk
• 1 teaspoon baking soda
• 2 cups granulated sugar
• 2 teaspoons corn syrup
• 2 tablespoons butter
• 1 teaspoon vanilla extract
• 1 1/2 cups nuts

 Recipe method:

• Add baking soda to buttermilk in 4 quart saucepan.
• Stir well and let stand 1 minute.
• Add sugar, corn syrup and butter.
• Cook to soft ball stage, 236 degrees F to 238 degrees F on candy thermometer.
• Add vanilla extract and nuts.
• Beat by hand until candy begins to thicken.
• Pour onto buttered cookie sheet.
• Let cool and cut into pieces.
• This is similar to a pecan praline and breaks into irregular pieces.

Tags: buttermilk, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 1/3 cups light corn syrup
• 1 1/2 cups red cactus juice
• 2, 1 3/4 ounces, packages powdered fruit pectin
• 1 teaspoon baking soda

 Recipe method:

• To obtain the cactus juice, gather very ripe red purple tuna fruit from prickly pear cactus with tongs.
• Wash by overflowing water in container.
• Put fruit in a large pan and barely cover with water.
• Stickers will cook and strain out.
• Boil fruit until soft, occasionally mashing down and cutting through the fruit to release the juice.
• Strain through a cloth in a colander.
• This juice may be canned in fruit jars and used for candies and jellies or used immediately.
• Use two large pans because candy foams.
• In one pan, mix sugar and syrup and bring to a full rolling boil.
• Simultaneously, cook foaming juice, pectin and baking soda mixture in another pan until foaming sides down, stirring both mixtures.
• Pour pectin mixture slowly into sugar mix and boil together about 2 more minutes, stirring constantly.
• Remove from fire, stir a bit more to allow bubbles to escape and candy to clear.
• Pour into buttered 10 x 6 inch glass dish.
• Let stand at room temperature until set, several hours.
• Turn out on sugared wax paper.
• Cut into squares and coat with more granulated sugar.
• Allow to dry at room temperature before storing.

Tags: cactus, rubies, recipe, candy, recipes, cooking

 Recipe ingredients:

• 6 medium size apples
• 1 cup granulated sugar
• 1/2 cup white corn syrup
• 1, 15 ounces, can sweetened condensed milk
• 1/8 teaspoon salt
• 1 teaspoon vanilla extract

 Recipe method:

• Insert wooden skewer in stem end of washed and thoroughly dried apples.
• Combine sugar, corn syrup, milk and salt in a heavy, medium size saucepan.
• Stir well until sugar is completely blended.
• Cook slowly, stirring constantly to soft ball stage, 230 degrees F.
• Remove from heat. Stir in vanilla extract. Cool slightly.
• Working quickly, dip apples in caramel, twirling until well coated.
• The dipping is easier if mixture is kept out of drafts, so that the caramel will not harden before you have finished.
• Place apples, stem side up, on buttered plate to harden.

Tags: candied, apples, recipe, candy, recipes, cooking

 Recipe ingredients:

• Peels from 3 grapefruits, cut into large pieces
• 2 cups granulated sugar
• 1 cup water
• 1/4 cup light corn syrup

 Recipe method:

• Place grapefruit peels in a saucepan and cover them water.
• Bring to a boil over medium high heat and then reduce the heat to simmer.
• Cook for about 25 minutes or until the peels are soft.
• Drain the peels and remove bitter white pith with a paring knife, leaving just the skin.
• Slice the peel into thin strips.
• In a heavy saucepan, mix sugar, the 1 cup water and corn syrup.
• Bring to a boil over high heat. Reduce heat to a simmer and add the strips of peel.
• Cook the strips until they become translucent, about 45 to 50 minutes, depending on their thickness.
• Remove the strips with a slotted spoon and drain them.
• Sprinkle a thick layer of sugar onto a large plate.
• Spoon the peel strips onto the sugar and toss them with a fork to coat them evenly.
• Transfer the strips to a large sheet of wax paper and let them dry for about 1 to 2 hours.
• Store the peel, covered, at room temperature. It will keep at least 2 weeks.

Tags: candied, grapefruit, peel, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 limes
• 1/2 cup granulated sugar
• 1 1/2 cups water

 Recipe method:

• Squeeze juice from limes and save in refrigerator for later use.
• Slice lime peels thinly.
• In a heavy saucepan on high heat, boil sugar and water for 3 minutes.
• Add lime peels.
• Reduce heat to medium and simmer for 1 hour or until skin is softened.
• Cool on a wire rack set over a cookie sheet.
• Dry on the rack for 12 hours.
• Refrigerate in a covered container.

Tags: candied, lime, peel, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1 cup water
• 4 young cactus paddles, all spines removed

 Recipe method:

• Bring water and sugar to a boil over medium to medium high heat.
• Meanwhile cut clean nopalitos into 1 x 3 inch pieces or into small shapes with a cookie cutter.
• Rinse the nopalitos under cold water until the mucous like substance that can be seen along cut portions disappears.
• Add the nopalitos to the boiling syrup, turn the heat down until it is just a bare simmer and cook for 15 minutes.
• With tongs, remove the nopalitos to a plate and spoon some syrup over them.
• Serve with coffee and dessert after a meal.

Tags: candied, nopalitos, almibar, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1/2 cup granulated sugar
• 3/4 cup light Karo syrup
• 3/4 cup peanut butter
• 1 teaspoon vanilla extract
• 1 gallon popped corn, salted

 Recipe method:

• Combine sugar and Karo syrup.
• Boil until sugar dissolves.
• Remove from heat.
• Add peanut butter and vanilla extract.
• Pour over popcorn and mix well.

Tags: candied, popcorn, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 2/3 cup white corn syrup
• 1/3 cup butter
• 1 teaspoon vanilla extract
• 2 1/2 cups confectioners sugar
• 1/4 teaspoon salt
• 1/3 cup powdered milk
• Food coloring, optional

 Recipe method:

• Combine sugar, butter and corn syrup in pan and bring to a boil, stirring constantly.
• Turn heat low and boil 5 minutes and stir occasionally.
• Remove from heat and add vanilla extract.
• In a separate dish, combine confectioners 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 into creative pieces.

Tags: corn, recipe, candy, recipes, cooking

 Recipe ingredients:

• 6 small Granny Smith apples
• 1 cup granulated sugar
• 1 cup dark corn syrup
• 1/2 cup butter
• 1 cup cream
• 1/2 teaspoon vanilla extract

 Recipe method:

• Wash apples and remove stems.
• Insert Popsicle stick into stem end of apple so that 1 1/2 inches of stick is inside the apple.
• Set aside so apples are room temperature for dipping.
• Line a cookie sheet with buttered foil.
• In a saucepan, combine remaining ingredients except the vanilla extract.
• Cook, stirring constantly over medium-high heat, to bring mixture to 240 degrees F to 244 degrees F on a candy thermometer.
• To stop the cooking, place the saucepan of caramel into a bowl of water.
• Cool to 175 degrees F.
• Hold each apple by the stick and dunk it completely into caramel.
• Carefully pull up at a slight angle so the stick do not dislodge.
• Gently twirl stick so excess caramel will drip off.
• Place apple on buttered foil.
• Caramel will harden completely within a few minutes.
• If caramel cools to below 150 degrees F, it will become too thick to cover apples easily. In this case, reheat it in a double boiler.

Tags: caramel, apples, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 2 cups whipping cream
• 2 cups chopped pecans
• 1 3/4 cups light corn syrup
• 1/2 cup butter
• Pinch of salt
• 1 teaspoon vanilla extract

 Recipe method:

• Mix first 5 ingredients together and cook slowly in heavy 4 quart boiler, or pot large enough to keep from boiling over, to firm ball stage, 238 degrees F on candy thermometer.
• Add salt and vanilla extract.
• Pour into buttered 12 x 9 inch pan and let cool. This will take several hours.
• When cool, cut into squares and wrap in wax paper.
• Will keep for several weeks.

Tags: caramel, recipe, candy, recipes, cooking

 Recipe ingredients:

• 5 quarts popped corn, 2 to 3 bags microwave corn
• 2 cups packed brown sugar
• 1 cup butter or margarine
• 1/2 cup light corn syrup
• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 teaspoon salt

 Recipe method:

• Spread popcorn on baking sheets and set aside.
• In large saucepan, combine brown sugar, butter and corn syrup.
• Boil for 5 minutes, then remove from the heat.
• Add baking soda, vanilla extract and salt.
• Stir thoroughly. The mixture will foam up.
• Pour over the popped corn and mix well.
• Bake at 250 degrees F for 40 minutes.
• Stir every 15 minutes.
• You may stir into the popcorn 1 can of mixed, salted nuts before pouring the syrup over and baking.

Tags: caramel, corn, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 2 cups light corn syrup
• 1, 12 ounces, can evaporated milk
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped nuts

 Recipe method:

• Combine sugar and syrup.
• Cook to 248 degrees F.
• Add milk and butter.
• Cook to 248 degrees F.
• Remove from heat and add vanilla extract.
• Beat until thickened.
• Stir in nuts.
• Pour into a well greased 10 x 8 inch pan.
• When cooled, cut into squares.
• Wrap each piece in wax paper.

Tags: caramels, recipe, candy, recipes, cooking

 Recipe ingredients:

• 30 vanilla wafers
• 5 cups coconut, shredded
• 4 tablespoons water
• 4 cups granulated sugar
• 2 cups water
• 1 stick cinnamon
• Red food coloring

 Recipe method:

• Grease an 8 inch square pan and line it with the wafers.
• In a blender, grind the shredded coconut with 4 tablespoons water into a fine paste.
• In a large pot, combine sugar, 2 cups of the water and the cinnamon stick.
• Cook over low heat, stirring gently, until sugar dissolves.
• Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from the sides of the pan.
• Uncover and continue cooking to the soft ball stage, 234 degrees F, or until syrup forms a soft ball that flattens when removed from cold water.
• Remove from the heat and mix in the ground coconut.
• Transfer to a large mixing bowl and beat at medium speed of an electric mixer until the mixture forms a paste.
• Divide in half and add a few drops of red food coloring to one portion and leave the other white.
• Fill the pan half full with the white coconut mixture and then top with the pink coconut mixture.
• Let cool in a dry covered container for 1 day.
• Slice into approximately 6 x 2 inch shapes.
• Wrap in plastic wrap and store in a dry container until ready to eat.

Tags: coconut, recipe, candy, recipes, cooking

 Recipe ingredients:

• 8 cups granulated sugar
• 1 1/3 cups light corn syrup
• 1, 1 pound, package coconut
• Flavoring
• Food coloring

 Recipe method:

• Cook sugar and corn syrup in a saucepan with 1 scant cup water to soft crack stage, 270 to 290 degrees F, on candy thermometer.
• Add coconut. Mix well.
• Spread in shallow heatproof dish. Cool.
• Knead like bread until creamy.
• Add desired flavoring and food coloring, mixing well with hands.
• Shape into loaf. Slice when firm.

Tags: coconut, cream, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 1 cup light brown sugar, firmly packed
• 3 tablespoons light corn syrup
• 1 cup light cream
• 1 cup finely grated coconut
• 1 teaspoon vanilla extract
• 4 tablespoons butter
• About 18 pecans

 Recipe method:

• In a heavy saucepan, combine the sugar, corn syrup and cream.
• Bring mixture to a boil over low heat, stirring constantly.
• Continue to boil gently, without stirring until a small amount of mixture forms a soft ball in cold water, 234 degrees F. Remove from heat.
• Add coconut, vanilla extract and butter. Do not stir.
• Cool mixture until lukewarm without stirring. Stir to blend.
• Quickly drop by heaping teaspoonsful onto wax paper.
• Press pecan halves onto each patty and let stand until firm, about 3 hours.
• Wrap patties in wax paper to store.

Tags: coconut, penuche, patties, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 4 tablespoons cocoa
• 1/2 cup, 1 stick, butter
• 1/2 cup milk
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 2 1/2 cups rolled oats

 Recipe method:

• Bring first 4 ingredients to a rolling boil in a medium saucepan for exactly 1 1/2 minutes.
• Remove from heat and add remaining ingredients.
• Quickly spread on either wax paper or greased cookie sheet.
• Allow to cool and then cut into squares.

Tags: cow, patties, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 2/3 cup evaporated milk
• 12 large marshmallows
• 1/2 cup butter
• 1, 6 ounces, package cherry chips
• 1 teaspoon vanilla extract
• 12 ounces chocolate chips
• 3/4 cup peanut butter
• 1 pound salted, chopped peanuts

 Recipe method:

• Combine sugar, evaporated milk, marshmallows and butter.
• Cook over medium heat.
• When at boiling point, stir and boil 5 minutes.
• Remove from heat and add cherry chips and vanilla extract.
• Pour into a 13 x 9 inch pan and chill.
• Melt chocolate chips and peanut butter.
• Remove from heat and add peanuts.
• Pour over first mixture and chill.

Tags: cherry, mash, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 2 tablespoons cocoa
• 1 pint heavy cream
• 1/2 cup butter
• 1 3/4 cups light corn syrup
• 1 tablespoon vanilla extract
• 3 cups chopped pecans

 Recipe method:

• Mix sugar and cocoa.
• Add other ingredients in heavy pot.
• Cook at medium to medium high heat until candy thermometer reaches 246 degrees F.
• Grease a 13 x 9 inch pan with butter and pour in candy.
• Let cool and cut into squares.
• Wrap each piece of candy in plastic wrap, twisting the ends.

Tags: chewy, delights, recipe, candy, recipes, cooking

 Recipe ingredients:

• 12 ounces good quality white, bittersweet or milk chocolate, roughly chopped, or 12 ounces chocolate chips
• Mix-ins of choice (see below)

 Recipe method:

• Butter a large cookie sheet and line it with wax paper. Set aside.
• Melt half of the chocolate in a double boiler, set over a pan of hot water.
• When chocolate has melted completely, remove top part of double boiler.
• Add remaining chocolate and stir until melted and smooth.
• Insert a candy thermometer into melted chocolate to check for ideal temperature, 88 to 90 degrees F for bittersweet chocolate, 86 to 88 degrees F for white or milk chocolate.
• If chocolate is too cold, place it back over the hot water.
• If too hot, let it cool until desired temperature is reached.
• Add mix-ins all at once.
• Stir with a wooden spoon until they are thoroughly coated with chocolate.
• Pour chocolate mixture onto prepared cookie sheet and spread with a spatula or wooden spoon to a thickness of one half inch.
• Let the bark set up and harden at room temperature, about four hours. You can speed up the process by first placing the bark in the refrigerator for 10 minutes, but no longer.
• Grab the edges of the cooled bark and peel it off the wax paper in one piece, if possible.
• Break it with your hands into irregular pieces, about the size of a credit card.
• Store in an airtight container at room temperature for up to one month.
• Mix-ins:
  • For nut bark: Add four ounces of lightly toasted whole almonds, macadamias, or pecan or walnut halves.
  • For apricot nut bark: Add 1/2 cup chopped dried apricots with the nuts.
  • For cherry or cranberry nut bark: Add 1/4 cup whole dried cherries or cranberries with the nuts.
  • For cinnamon nut bark: Add one teaspoon ground cinnamon with the nuts.
  • For raisin peanut bark: Add 3/4 cup raisins and 1/4 cup coarsely chopped salted peanuts.
  • For peppermint bark: Add 1/2 teaspoon mint extract and 2/3 cup of crumbled peppermint candies. This is especially pretty with white chocolate.

Tags: chocolate, bark, variations, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups walnut pieces
• 1/2 cup pure maple syrup
• 2 cups granulated sugar
• 1/2 teaspoon fresh lemon juice
• 2 ounces unsweetened chocolate, chopped into 1/4 inch pieces

 Recipe method:

• Preheat oven to 325 degrees F.
• Spread the walnuts on a baking sheet and toast for 8 minutes.
• Let cool to room temperature.
• Heat the maple syrup in a 1 1/2 quart saucepan over moderately high heat.
• When the syrup begins to boil, reduce the heat to moderate and continue to boil for 10 minutes, stirring occasionally with a metal spoon.
• Remove the syrup from the heat and immediately stir in the walnuts.
• Transfer the glazed walnuts to a rimmed baking sheet.
• Use the metal spoon to spread the walnuts evenly over one half of the baking sheet. Set aside.
• Combine the sugar and lemon juice in a clean 3 quart saucepan.
• Whisk to combine. The sugar will resemble moist sand.
• Caramelize the sugar by heating it for about 10 minutes over moderately high heat, stirring constantly with a wire whisk to break up any lumps.
• The sugar will become clear as it liquefies, then it will brown as it caramelizes.
• Remove the saucepan from the heat, add the unsweetened chocolate and stir until melted.
• Immediately and carefully pour the caramelized chocolate mixture over the walnuts, covering all the nuts.
• Let harden at room temperature for at least 30 minutes.
• Invert the praline onto a clean, dry cutting board. It should pop right out of the baking sheet.
• Use a sharp serrated knife and a sawing motion to cut the praline into pieces.
• Store the praline in a tightly sealed plastic container until ready to serve.

Tags: chocolate, maple, walnut, praline, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 1/4 cup cocoa powder
• 1/2 cup evaporated milk
• 1/3 cup butter
• 1/3 cup peanut butter
• 1 teaspoon vanilla extract
• 1 1/2 cups quick rolled oats
• 1/2 cup salted peanuts

 Recipe method:

• In a heavy 2 quart saucepan, mix sugar, cocoa, milk and butter.
• Stir over medium heat until mixture bubbles all over top.
• Boil and stir 2 minutes longer.
• Remove from heat.
• Stir in the peanut butter until melted.
• Add the vanilla extract, uncooked quick rolled oats and nuts.
• With 2 teaspoons, drop on wax paper.
• Let stand until set.

Tags: chocolate, nut, chews, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 3 tablespoons unflavored gelatine
• 1 cup pineapple juice or water
• Juice and finely grated peel of 1 lemon
• Juice and finely grated peel of 1 orange
• 1 drop red food color
• 4 drops yellow food color
• 1 cup finely chopped nuts, optional
• Chocolate for dipping

 Recipe method:

• Combine sugar and gelatine in a heavy 2 quart saucepan. Mix well.
• Heat pineapple juice to a boil.
• Add to gelatin sugar mixture and stir until gelatin is dissolved.
• Bring to a boil.
• Lower heat and simmer steadily for 20 minutes.
• Remove from heat and add lemon and orange juices and peel.
• Stir in food color and nuts.
• Let stand a few minutes.
• Strain into two buttered 9 x 5 x 3 inch loaf pans.
• Candy should be from 1/2 to 1 inch thick in pans.
• Cover and refrigerate for 24 hours or until firm.
• An hour before you are ready to dip jellied candy, remove it from refrigerator to a cool room, 55 to 60 degrees F.
• Cut into pieces about 1 1/4 x 1 inch.
• Place on wax paper dusted with cornstarch.
• Dip into chocolate.

Tags: chocolates, jelly, centers, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 3/4 cups granulated sugar
• 1/3 cup light corn syrup
• 1 cup butter or margarine
• 8 ounces slivered blanched almonds, lightly toasted and finely chopped
• 2, 1 ounce, squares unsweetened chocolate, coarsely chopped
• 2, 1 ounce, squares semisweet chocolate, coarsely chopped
• 1 teaspoon shortening

 Recipe method:

• In heavy 2 quart saucepan over medium heat, heat sugar, corn syrup and 1/4 cup water to boiling, stirring occasionally.
• Stir in margarine or butter.
• Set candy thermometer in place and continue cooking, stirring frequently, until temperature reaches 300 degrees F or hard-crack stage, about 20 minutes.
• Remove saucepan from heat.
• Reserve 1/3 cup chopped almonds.
• Stir remaining almonds into hot syrup.
• Immediately pour mixture into a lightly greased 15 1/2 x 10 1/2-inch jellyroll pan.
• Spread evenly. Cool in pan on rack.
• Chocolate glaze: In heavy, small saucepan over low heat, heat chocolate and shortening until melted, stirring occasionally. Remove saucepan from heat. Cool slightly.
• Remove candy in one piece from pan to cutting board.
• Spread chocolate over candy.
• Sprinkle with reserved almonds, pressing them gently into chocolate.
• Set candy aside to allow glaze to set, about 1 hour.
• Break candy into pieces.
• Store in layers, separated by wax paper, in tightly covered container to use up within 2 weeks.

Tags: christmas, crunch, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1/2 cup milk
• 1/4 cup honey
• 1/4 cup granulated sugar
• 1/8 teaspoon salt
• 1 cup pecans, chopped
• 1/2 pound chopped, pitted dates
• 1/2 tablespoon vanilla extract
• 2 tablespoons butter

 Recipe method:

• In a saucepan, mix milk, honey, sugar and salt.
• Bring to a boil, then simmer for 15 minutes.
• Add chopped pecans and dates.
• Stir the mixture until it is thick. This should take less than 1 minute.
• Stir in vanilla extract and butter and spoon the mixture into a greased mold or onto a plate and allow it to cool.
• To use as a filling for pie, either double or increase the recipe by 50 percent, depending on the size of the pie plate.
• Pour the mixture into a prebaked crust.

Tags: date, dulce, datiles, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup milk
• 2 cups granulated sugar
• 1 tablespoon butter or margarine
• 1 1/2 cups chopped, pitted dates
• 1 cup chopped pecans
• 1 teaspoon vanilla extract

 Recipe method:

• Cook milk, sugar and butter over medium heat until it forms a soft ball when dropped into a cup of cold water, about 234 degrees F.
• Add dates, nuts and vanilla extract.
• Beat with a wooden spoon until creamy.
• Put a clean cup towel on the counter or butter a sheet of wax paper.
• When the candy is cool enough to handle, roll the mixture into the towel or wax paper in a log shape.
• Refrigerate overnight and slice when chilled.

Tags: date, nut, roll, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups walnuts, chopped
• 1 cup brown sugar, firmly packed
• 10 tablespoons butter, no substitutions
• 3/4 cup semisweet chocolate chips

 Recipe method:

• Sprinkle walnuts in the bottom of a 9 inch round cake tin.
• Combine sugar and butter in a 1 1/2 quart saucepan.
• Cook and stir over medium heat until the mixture reaches 290 degrees F on a candy thermometer.
• Stir the toffee constantly while melting the brown sugar and butter.
• Remove melted toffee from the heat and cool slightly for about 5 minutes.
• Pour the mixture over the top of the walnuts in the pan and spread out in an even layer.
• Immediately sprinkle the top with the chocolate chips.
• Let the chips melt from the heat of the toffee, then gently spread the melted chocolate over the top of the hardening candy.
• If desired, sprinkle a few more chopped or ground walnuts on top of the chocolate while it is still soft and warm.
• Cool at room temperature until hard, at least 2 hours, then break into pieces and store in an airtight container.

Tags: easy, english, toffee, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1/2 pound milk chocolate
• 2 cups salted almonds
• 2 cups butter or margarine
• 2 cups granulated sugar
• 2 tablespoons white corn syrup
• 6 tablespoons water
• 1 teaspoon vanilla extract

 Recipe method:

• Cut chocolate fine.
• Melt in double boiler over lukewarm water, 115 degrees F.
• Stir occasionally.
• Slice 1 cup of the almonds in halves lengthwise.
• Coarsely chop remaining nuts.
• Melt butter or margarine in heavy frying pan.
• Add sugar, the almond halves, corn syrup and water.
• Stir until sugar is blended and no undissolved sugar adheres to sides of pan.
• Cook very slowly until small amount in cold water separates into hard but not brittle threads, 290 degrees F.
• Stir occasionally to prevent burning.
• Add vanilla extract.
• Pour to 1/4 inch thickness into a 10 x 15 inch buttered pan or individual molds.
• When cool, spread melted chocolate evenly over the top.
• Sprinkle with remaining chopped almonds.
• When hard, break into pieces.
• Store in a tightly covered container between wax paper layers.

Tags: english, toffee, recipe, candy, recipes, cooking

 Recipe ingredients:

• Confectioners sugar
• 2 1/2 tablespoons unflavored gelatine
• 1/2 cup cold water
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1/2 cup water
• 1 teaspoon peppermint extract

 Recipe method:

• Generously dust an 11 x 7 1/2 x 2 inch baking dish with confectioners sugar.
• Sprinkle gelatine on 1/2 cup cold water in large bowl to soften. Set aside.
• Heat granulated sugar, corn syrup, salt and 1/2 cup water in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Heat to boiling.
• Cook without stirring to 250 degrees F on a candy thermometer or until small amount of mixture dropped into very cold water forms a ball that holds its shape but is pliable. Remove from heat.
• Slowly pour syrup into softened gelatine while beating with electric mixer on high speed.
• Beat on high speed until mixture is white and has almost tripled in volume.
• Add peppermint extract. Beat on high speed 1 minute. Pour into pan.
• Sprinkle with confectioners sugar, patting lightly with hands.
• Let stand uncovered at least 8 hours.
• Turn pan upside down to remove marshmallow mixture onto board.
• Cut into shapes with miniature cookie cutters or knife dipped in water to keep from sticking.
• Store in airtight container at room temperature up to 3 weeks.

Tags: festive, peppermint, marshmallows, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 cups granulated sugar
• 1/2 cup light brown sugar
• 1 1/2 cups milk
• 3 tablespoons butter
• 3 tablespoons light Karo syrup
• Pinch of salt
• 1 teaspoon vanilla extract
• 1, 7 ounces, package flaked coconut
• 1/2 cup maraschino cherries, quartered
• 1/2 cup chopped pecans

 Recipe method:

• Cook sugars, milk, butter, Karo syrup and salt quickly to dissolve sugar.
• Reduce heat and cook slowly to soft ball stage, 238 degrees F on candy thermometer.
• Remove from heat, add vanilla extract and beat briefly until smooth and cooler, about 1 1/2 minutes.
• Add coconut, cherries and pecans.
• Drop on wax paper or form into balls with hands.
• Mixture may separate while cooking, but will become smooth when beaten.

Tags: fruit, drops, recipe, candy, recipes, cooking

 Recipe ingredients:

• 11 1/2 ounces milk chocolate morsels
• 1/2 cup butter
• 1/2 cup light corn syrup
• 2 teaspoon vanilla extract
• 1 cup confectioners sugar
• 4 cups Rice Krispies

 Recipe method:

• Heat chocolate morsels, butter and corn syrup over low heat until morsels are melted.
• Remove from heat.
• Stir in vanilla extract and confectioners sugar.
• Add Rice Krispies, mixing lightly.
• Spread in a 13 x 9 inch pan and chill.

Tags: fudge, krispies, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 1/2 ounces plain gelatine
• 20 ounces water
• 1 1/2 pounds granulated sugar
• 1 tablespoon fresh ginger
• 1 ounce finely pounded crystallized orange peel
• 1 squeeze of lemon juice
• 1/2 pound confectioners sugar

 Recipe method:

• Put the gelatin in a saucepan with water and dissolve it over low heat, stirring constantly.
• Add sugar and stir until melted.
• Add ginger and orange peel.
• Continue stirring and boil briskly for 10 to 15 minutes.
• The syrup should be clear and aromatic.
• Remove from the heat.
• Stir in lemon juice and pour into a wet 8 inch square pan.
• Let sit for 24 hours.
• Turn out onto a board heavily dusted with confectioners sugar.
• Sift more sugar over the top.
• Cut into chunks with a very sharp knife.
• Roll the pieces in lots of confectioners sugar and then pack into airtight tins with a generous amount of confectioners sugar.

Tags: ginger, orange, turkish, delight, rabat, lokum, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/3 cup water
• 1, 12 ounces, jar salted mixed nuts
• 1 container candied cherries
• 2 tablespoons butter
• 1 teaspoon vanilla extract

 Recipe method:

• Dissolve sugar, corn syrup and water over medium heat.
• Cook, without stirring, to 300 degrees F.
• Preheat oven to 350 degrees F.
• Arrange nuts and cherries in a 9 inch square baking pan.
• Heat in the oven for 10 minutes. Keep warm.
• Butter a 17 x 14 inch cookie sheet.
• Remove syrup from heat at 300 degrees F.
• Quickly add warm nuts, cherries, butter and vanilla extract.
• Stir rapidly until butter melts.
• Pour onto cookie sheet and spread to edge with the back of a wooden spoon.
• Cool on wire rack for 1 1/2 hours.
• Loosen and break into pieces.
• Store in an airtight container on layers of wax paper.

Tags: glaced, cherries, nuts, recipe, candy, recipes, cooking

 Recipe ingredients:

• 3 1/2 cups sliced canned pineapple
• 1/3 cup light corn syrup
• 2 cups granulated sugar

 Recipe method:

• Drain and reserve juice from pineapple.
• Add sugar and corn syrup to juice.
• Stir and bring these ingredients to a boil in a large, heavy pan.
• Add the fruit, but do not crowd it.
• Simmer until the fruit is transparent.
• Lift pineapple from syrup.
• Drain it on racks until thoroughly dry.
• Place between wax paper and store tightly covered.

Tags: glazed, pineapple, recipe, candy, recipes, cooking

 Recipe ingredients:

• 2 1/2 cups coconut, shredded
• 1 1/4 cups granulated sugar
• 1/2 cup water
• 1 stick cinnamon
• 2 tablespoons butter
• 3 egg yolks
• 2 cups milk

 Recipe method:

• Preheat oven to 375 degrees F.
• Place coconut on a cookie sheet lined with aluminum foil.
• Toast for 15 minutes, turning occasionally to brown on all sides. Cool and set aside.
• Grease an 8 inch square pan, line with parchment paper, then grease the paper.
• In a large pot, combine sugar, water, cinnamon and butter.
• Cook over low heat, stirring gently, until sugar dissolves.
• Cover and cook over medium heat for 2 to 3 minutes to wash down sugar crystals from sides of the pan.
• Uncover, stir in shredded coconut and, when it appears transparent, add the egg yolks beaten with the milk.
• Beat, stirring constantly, until the bottom of the pan is visible.
• Transfer into the prepared cake pan.
• Preheat oven to 375 degrees F.
• Bake candy for 45 minutes or until golden brown.
• Remove from the oven and let cool for 1 day.
• Cut into squares and wrap with plastic wrap.
• Place candy in an airtight container with parchment paper lining the bottom.
• Seal the container tightly and put in a dry place.
• The candy will keep for several weeks before you use it.

Tags: golden, coconut, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup granulated sugar
• 1 cup light corn syrup
• 1, 1 3/4 ounces, box powdered fruit pectin
• 1/2 teaspoon baking soda
• 3/4 cup water
• Granulated sugar, for coating
• Food coloring and flavoring:
  • Cherry – 1 teaspoon cherry extract, 7 drops red food coloring
  • Peppermint – 1 teaspoon peppermint extract, 7 drops green food coloring
  • Spearmint – 1 teaspoon spearmint extract, 7 drops green food coloring
  • Orange – 2 teaspoons orange extract, 1 drop red food coloring
  • Lemon – 2 teaspoons lemon extract, 10 drops yellow food coloring

 Recipe method:

• Stir the sugar and syrup together in a 2 quart saucepan.
• In another 2 quart saucepan, mix together the pectin, baking soda and water. The mixture will foam.
• Place both of the pans over high heat.
• Cook both mixtures, stirring them simultaneously, until the foam thins in the pectin mixture and the sugar mixture comes to a rapid boil. This should take 3 to 5 minutes.
• Pour the pectin mixture in a slow, thin stream into the boiling sugar mixture.
• Stir continuously as you pour and take 1 full minute to make the transfer.
• Cook and stir the mixture for 1 more minute.
• Remove it from the heat and stir in flavoring and coloring.
• Pour the mixture into a buttered loaf pan.
• Let the candy stand at room temperature until cool and firm, about 4 hours.
• Cut the candy into squares and roll them in sugar.
• Store the candy at room temperature in a loosely covered container.

Tags: gumdrops, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup whipping cream
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 1/2 cup crushed, drained pineapple
• 1 tablespoon butter
• 1 teaspoon preserved ginger
• 1/2 cup broken pecan meats
• 1 teaspoon vanilla extract

 Recipe method:

• Bring whipping cream to a boil in a heavy saucepan.
• Remove from heat and stir in brown sugar, sugar and crushed, drained, pineapple until sugars are dissolved.
• Put on heat again, then stir constantly until these ingredients boil.
• Cover and cook for about 3 minutes until the steam washes down any crystals which may have formed on the sides of the pan.
• Uncover and cook over low heat, stirring only if necessary, to the soft ball stage, 238 degrees F.
• Remove from heat and add remaining ingredients.
• Cool to 110 degrees F. Beat until creamy.
• Pour into a shallow buttered pan.
• Cut into squares before it is cold.

Tags: hawaiian, recipe, candy, recipes, cooking

 Recipe ingredients:

• 12 ounces butterscotch chips
• 3/4 cup chow mein noodles
• 1 cup salted mixed nuts

 Recipe method:

• Melt butterscotch chips in a saucepan over low heat.
• Add remaining ingredients.
• Stir to coat.
• Drop by spoonsful onto wax paper.
• Let stand until firm.

Tags: haystacks, recipe, candy, recipes, cooking

 Recipe ingredients:

• 1 cup Karo syrup
• 1 small box any flavor gelatin
• 1 cup granulated sugar

 Recipe method:

• For varied colors, use different color gelatin.
• Bring Karo syrup, sugar and gelatin to a boil.
• Pour over 4 quarts of popcorn and mix well.
• Form into balls.

Tags: Jell-O, popcorn, balls, recipe, candy, recipes, cooking

 Recipe ingredients:

• 4 envelopes Knox unflavored gelatine
• 1 cup cold water
• 1 1/2 cups boiling water
• 4 cups granulated sugar
• 1/4 teaspoon salt
• Red and green food coloring, optional
• 1 teaspoon cinnamon extract, not powder
• 1/2 teaspoon peppermint extract

 Recipe method:

• Heat sugar, salt and boiling water to boiling point.
• Soften gelatine in cold water.
• Add to hot syrup and stir until dissolved.
• Boil slowly for 15 minutes.
• Remove from fire and divide into two equal parts.
• Color one part a delicate red and flavor with cinnamon extract.
• Color the other part a delicate green and flavor with peppermint extract.
• Rinse two pans, about 8 x 4 inches, in cold water, and pour in candy mixture to the depth of about 3/4 inch and put in a cool place, not a refrigerator, allowing candy to thicken for at least 12 hours.
• With a wet sharp knife, loosen around edges of pan, put out on board lightly covered with confectioners sugar.
• Cut into cubes and roll in confectioners or fine granulated sugar.

Tags: Knox, dainties, recipe, candy, recipes, cooking