How to make a Christmas candy?

How to make a Christmas candy?

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Homemade Candies

Although homemade candy isn't as hard to make as you think, it's wise not to be too ambitious when you're new to the art. Start with one of the easier recipes such as pralines, truffles and coconut kisses. The children can help you make them; it's one kitchen chore you'll find that they're more than eager to do.
Once you and they feel more confident, you can move on to candies that require cooked sugar, such as popcorn balls, sesame bars and, yes, saltwater taffy. (Now's the time to buy a sugar thermometer, too.)
But remember that one of the worst burns there is is a sugar burn. When you work with cooked sugar, it's smart to get the children busy popping popcorn and cracking nuts someplace away from the stove.

So you don't feel dizzy looking down, I give you the opportunity to use the magic lift and go down as many floors as you would like:)

I wish you a lovely journey. And please don't forget to thumbs up if you travel was fun.

Make some sweet pralines

New Orleans Pralines

7 cups sugar
2 cans evaporated milk

1 tbsp. vanilla
2 lbs. pecans
2 sticks butter

Mix sugar, evaporated milk and butter in a large saucepan, and place on medium heat for at least 1 hour, stirring quite a bit (do not let the mixture stick to the bottom of the pot). Cook until it reaches the soft ball stage. Remove from heat and add the vanilla, then the pecans. Spoon onto waxed paper to cool.

Praline Squares with Graham Crackers

20 to 24 graham crackers
1 cup butter

1 cup light brown sugar, packed
1 cup chopped pecans

Preheat oven to 350°.
Line a 15x10x1-inch jelly roll pan with graham crackers. Bring butter and sugar to rolling boil; boil 2 minutes. Remove from heat. When bubbling subsides, add chopped pecans. Spoon over graham crackers. Bake praline squares at for 10 minutes. Cool slightly; cut praline candy into 1-inch squares.

Pralines with Marshmallows

2 cups sugar
1 cup milk
8 large marshmallows

2 tablespoons butter
1/2 teaspoon vanilla extract
1 cup chopped pecans

Lay out a few sheets of waxed paper; lightly butter the paper. Combine sugar, milk, marshmallows in a large, heavy saucepan. Cook over medium heat to 234°, or soft ball stage. Remove from heat and stir in butter and vanilla. Beat until mixture is creamy. Add pecans and beat just until mixture begins to show signs of thickening. Quickly drop pralines mixture by tablespoons onto lightly buttered waxed paper. Cool and store in an airtight container. Makes about 15 large pralines - praline patties about 3 inches in diameter.

Pecan Pralines With Bourbon

4 tablespoons butter
1 cup granulated sugar
1 cup light brown sugar, packed
dash salt
1/2 cup heavy cream

2 cups pecan halves, lightly toasted
2 teaspoons vanilla extract
1 tablespoon Bourbon
butter for baking sheet

In a heavy saucepan over low heat, melt 4 tablespoons butter. Stir in the granulated and brown sugars, dash salt, and heavy cream. Cover and bring to a boil over medium heat. Remove the lid and boil until temperature reaches 242° on the candy thermometer, or almost firm ball stage. A small amount of the mixture, when added to cold water, will form a soft ball which will hold its shape and not flatten. Stir in the toasted pecans. Remove from heat and beat in flavoring and bourbon. Continue beating until the candy loses its glossiness, becomes creamy in appearance, and begins to thicken. Have a buttered baking sheet or waxed paper lined baking sheet ready. Quickly drop the candy mixture by tablespoons onto the greased cookie sheet. Wrap pralines individually in plastic wrap to store.

To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 8 to 10 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until light golden brown and aromatic.

Creamy Pecan Pralines

4 cups granulated sugar
1 cup half-and-half
1 1/2 teaspoons vanilla extract t

2 1/2 cups pecans coarsely broken up
dash of salt

Boil 3 cups of sugar with the half-and-half in a large saucepan until a small amount forms a soft ball when dropped into very cold water, about 236° on a candy thermometer. Meanwhile, melt remaining 1 cup sugar in heavy skillet, stirring constantly over medium-low heat until it reaches the brown caramel stage. When both mixtures are ready, carefully add caramel sugar to first mixture, stirring with a long wooden spoon. Test for soft ball and when done, remove from heat and cool to lukewarm. Add vanilla, nuts and salt, and beat until creamy and stiff. Drop onto buttered wax paper. Let cool; remove from wax paper. Store in tightly covered container.
Makes about 2 dozen pralines.

You can find the ingredients here:

Do you fancy toffees?

Toffee Shortbread

Buttery shortbread, a layer of toffee, and chocolate topping make these cookie bars a favorite sweet among families in Ireland. Invite your kids to help make a batch for a special St. Patrick's Day snack.

Ingredients

* 3/4 cup butter, softened
* 3/4 cup sugar
* 2 cups all-purpose flour
* 1/2 cup butter
* 1/2 cup brown sugar

* 1 14-ounce can sweetened condensed milk
* 2 tablespoons light corn syrup
* 1 teaspoon vanilla extract
* 1 6-ounce bag of
* chocolate chips

1.Shortbread: Preheat the oven to 350°. In a bowl, cream together the softened butter and sugar. Stir in the flour until well mixed. Press the batter into a 9-inch square pan (a good job for kids). Bake for 25 to 30 minutes, until the edges are golden brown. Let cool.
2. Toffee: Melt the 1/2 cup of butter in a heavy saucepan over medium heat. Add the brown sugar, condensed milk, and corn syrup, and bring the mixture to a boil. Cook for 5 minutes, stirring continually. Remove from the heat and stir in the vanilla extract. Pour over the cooled shortbread.
3.Topping: Melt the chocolate chips in a double boiler or a microwave oven. Stir until smooth. Pour over the cooled toffee. Cut into 16 squares.

Honeycomb Toffee

2 cups (1 pound) granulated sugar
4 tablespoons white vinegar
3 tablespoons light corn syrup or golden syrup
2 cups water
1 teaspoon baking soda, sifted
12 ounces semisweet chocolate chips
2 tablespoons vegetable shortening
1 (1-ounce square) unsweetened baking chocolate

Preparation:

Butter or oil an 8-inch square pan; set aside.

In a large heavy saucepan (I like to use my small Cast-Iron Dutch Oven) over medium-high heat, place sugar, vinegar, golden syrup, and water. NOTE: A large pot is needed because sugar has a tendency to boil over. Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted. Bring to a boil, cover and boil approximately 3 minutes, and then uncover and boil until temperature reaches 285 degrees F. on a candy thermometer (hard-crack stage) and the mixture turns a light amber color.

Remove from heat and stir in the baking soda, mixing well to allow bubbles to subside a little. CAUTION: once you add the baking soda the mixture will bubble up quite a bit. Again, make sure your pot is large enough or it will bubble over the sides. The trick is to combine the soda without bursting the bubbles as little as possible. The baking soda is what gives it its light airy texture.

Sponge Candy: Quickly pour into prepared pan (so that mixture stops cooking and doesn't burn - do not spread, as this will make all the bubbles disappear) and leave until just beginning to set (as it cools, it will harden).

After candy has cooled, cut or break into pieces. Honeycomb can be eaten as is, or you can dip it in melted chocolate.

In a large micro-proof bowl, combine chocolate chips, vegetable shortening, and baking chocolate. Microwave on HIGH 2 minutes. Using wooden spoon, stir until melted; remove from heat.

Dip honeycomb pieces into the melted chocolate, covering completely. Note: Make sure you cover the entire candy with chocolate. If moisture or humidity gets inside the candy, the center loses that honeycomb texture. Some get so much moisture in them that they get mushy, and others get damp and dry out. Moisture makes these sponge candies hard as a rock.

Place on waxed paper to cool. When cool, wrap each candy individually in wax paper, twisting the ends together, and store in an airtight container. NOTE: This candy cannot be left out in the open for any extended length of time, as it will draw moisture from the air and become a sticky mess.

Peanut Butter Toffee Bars

* 1/2 cup butter, at room temperature
* 1/2 cup creamy peanut butter
* 3/4 cup packed brown sugar
* 1 large egg yolk
* 1 1/2 cups flour

* 1/2 cup quick oats
* 1/4 teaspoon salt
* 3 cups dark or semisweet chocolate chips
* 1 cup toffee baking pieces

Instructions

1.Heat the oven to 350°. Line a 9- by 13-inch baking pan with foil so that the ends extend over the edges of the pan by at least 2 inches.
2.In the large bowl of an electric mixer, beat the butter, peanut butter, sugar, and egg yolk on medium-high speed until the mixture is smooth and creamy, about 2 minutes, scraping down the sides of the bowl if necessary. Add the flour, oats, and salt and beat the mixture on low until the ingredients are just blended, about 30 seconds.
3.Press the mixture evenly into the bottom of the prepared pan. Bake the crust until it is golden brown, 15 to 20 minutes (be careful not to overbake).
4.Remove the pan from the oven and scatter the chocolate chips evenly over the crust. Return the pan to the oven for 1 minute. Remove the pan again and, using a small offset spatula, spread the chocolate evenly over the crust.

Sprinkle the toffee pieces over the chocolate, gently pressing them into place.

5. Set the pan on a wire rack to cool until the chocolate has set, about 2 hours. Using the edges of the foil, lift the dessert from the pan, then cut it into rectangles.

Tips:
For maximum freshness, store the bars in the refrigerator.

English Toffee

1 stick of butter (1/2 cup)
2/3 cups white sugar (use pure candy sugar for best results)
1 Tablespoons water plus 1 1/4 Teaspoon water
1/2 teaspoon vanilla extract

Optional:
1/2 to 3/4 Cup chocolate chips (milk chocolate is best but semi-sweet is good also or use any chocolate and chop into small pieces)
1/2 cup of favorite nuts (toasted almond or cashew nuts ).

Butter your Foiled Lined Pan
Line an 8 x 8 inch pan with a single sheet of aluminum foil.
Butter the foil in the pan..

To butter the foil you can use an empty wrapper from a stick of butter.
After you finish a stick of butter you fold the wrapper and place in the refrigerator.
Add your butter to a saucepan.
Melt the butter over medium-high heat.
Once the butter is melted add the sugar and water.
Stir well and continue cooking over medium-high heat.
Insert thermometer into saucepan.

Note do not let the bottom of the thermometer rest on the bottom of the pan as you will not get as accurate temperature.
For best results have the thermometer end a little above the bottom of the pan.
Continue cooking over medium-high heat until the mixture reaches 300 F (149 C).
The mixture will begin to bubble a lot.
At around 275 F the mixture will bubble up and become slightly darker in color.
Watch carefully once the temperature reaches 285 F as it will heat quickly at that point and you do not want to burn or scorch you yummy candy.
As soon as the candy reaches 300 F (149 C) remove from heat.
As soon as ypu remove from heat at 300 F (149 C) add the vanilla and stir.
Quickly and very carefully pour the mixture into the prepared pan.
After pouring the toffee into the pan wait 1 minute.

If you would like a layer of chocolate on top sprinkle the chocolate over the toffee now.
Wait 3 minutes and them spread the chocolate evenly over the toffee.

If you would like a layer of nuts or sprinkles add them now on top of the melted chocolate.
You can also add anything else you like: coconut , dried fruit, other flavored chips, just about anything that sound good to you!
Place the toffee in the refrigerator until hard (usually at least 1 hour.)
Remove the toffee from the container by lifting it with edges of the foil.
Hold the foil and toffee a few inches over a table or counter and drop.
You may have to do it a few times and the toffee will break into pieces.
Note if you added chocolate the toffee will crack but the chocolate sometimes still holds the pieces together, just gently pull apart.
Any leftover candy be stored in an airtight container.
The toffee will keep up to two weeks.
Note: as more time passes the toffee becomes less crunchy and a little chewy. The flavor is still wonderful. just the crunch becomes less and less after a week.

You might need these:

How to Video

homemade marshmallows

To complete this How-To you will need:

3 packages unflavored gelatin
1 1/2 c. granulated sugar
1 c. light corn syrup
1/8 tsp. salt
A stand mixer with a whisk attachment
A small saucepan
8 x 12" glass casserole dish
A candy thermometer
Vegetable oil
Parchment paper
Confectioners' sugar, for dusting
1/4 tsp. pure vanilla extract
A mesh sieve or flour sifter
An airtight container

Step 1: Combine gelatin and water

Combine the gelatin and a half-cup of cold water in the bowl of a stand mixer fitted with a whisk attachment. Let the mixture sit while you move on to the next task.

Step 2: Combine sugar, corn syrup, salt, and water

Combine the sugar, corn syrup, salt and a half-cup of water in a small saucepan and place over medium high heat until the syrup reaches a temperature of 235 degrees on a candy thermometer.

Step 3: Mix syrup and gelatin

Turn the mixer on low and drizzle the hot-sugar syrup into the bowl of dissolved gelatin. Then, turn the mixer to high and whip until it is thick and white and forms peaks when you lift the beater up.

Step 4: Grease dish

While the mixer is running, lightly coat the glass casserole dish with vegetable oil. Line the dish with parchment paper that's been cut to fit lengthwise, with about two inches of overhang on each side.

Step 5: Coat paper with confectioners' sugar

Place a few tablespoons of confectioners' sugar in the sieve and sprinkle a coating of sugar over the parchment paper.

Step 6: Add vanilla

When the marshmallow mixture in the mixer is stiff and thick and tripled in size-this should take anywhere from six to 12 minute-add the vanilla and mix for five seconds more. Then turn off the mixer.

Step 7: Pour into dish

Pour the marshmallow mixture into the dish. Use a rubber spatula to smooth the top flat.

Step 8: Sugar marshmallows

Shake more confectioners' sugar through the mesh sieve over the top of the marshmallow. Leave the dish on your countertop, uncovered, for at least three hours.

Step 9: Test marshmallows

Feel the top of the marshmallows. If it is dry, almost rubbery when you run your finger over it, it's done. If not, leave it on the countertop until it does.

Tip: High humidity can increase the drying time for the marshmallows. Allow extra time if the barometer is high.

Step 10: Dust a cutting board

Dust a large cutting board with confectioners' sugar and turn the dish over onto the board. Cut the marshmallows into squares, dusting each with confectioners' sugar. Store in an airtight container at room temperature for up to a week.

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Let's try to make our own marshmallows

Merry Marshmallows

Courtesy of familyfun.go.com

Your kids may be amazed to learn that a few simple ingredients and a cookie cutter are all it takes to create their own marshmallows in fun shapes. Paired with homemade hot cocoa, they'll make a perfect treat on any cold winters night.

* 1/3 cup cold water
* 2 envelopes unflavored gelatin
* 1 1/2 cups sugar
* 1/4 cup water
* 1/4 cup corn syrup

* Pinch of salt
* 1/2 teaspoon vanilla extract
* Confectioners sugar
* Colored sugar

1.Pour the 1/3 cup of cold water into a large mixing bowl, sprinkle the gelatin over it, and set it aside.
2.Combine the sugar, 1/4 cup of water, corn syrup, and salt in a medium saucepan over medium heat, stirring until dissolved. Stop stirring and heat the mixture (adults only) until it boils and reaches 240º on a candy thermometer.
3.Carefully pour the hot syrup (again, a parents job) over the gelatin and beat with an electric mixer on high speed for 12 minutes. Blend in the vanilla extract, then scrape the batter into a 9- by 13-inch pan lightly coated with cooking spray.
4. Let the marshmallows sit until they're dry to the touch (this may take up to 12 hours depending on the humidity in your area).
5. Invert the pan onto a cutting board dusted with confectioners sugar. Pour the colored sugar onto a plate or shallow dish, then use 2-inch cookie cutters to cut the marshmallow into shapes. Press the top of each marshmallow into the colored sugar. Store in an airtight container. Makes twenty-four 2-inch marshmallows.

Pink Peppermint Heart Marshmallows

In addition to the following ingredients, you will need a glass baking dish, candy thermometer, knife, cutting board, standing mixer, pot and heart-shaped cookie cutters.

Shortening for greasing
powdered sugar for dusting
2 1/2 tbsp Knox plain gelatin (a little less than 4 packets)
1/2 cup cold water
1 1/2 cup sugar
1 cup light corn syrup
1/4 tsp salt
1/2 cup water
1 tbsp vanilla
1/8 tsp red food coloring
1 tsp peppermint extract

Okay, before you begin: this recipe makes enough to fit a 9X13 glass dish. I made another batch that was half this size, using an 8X8 glass dish, and halving all the ingredients and it worked perfectly as well. Also, a few variations. Want just plain marshmallows? Omit the food coloring and peppermint extract and use 2 tbsp of vanilla instead of just 1. Want chocolate marshmallows? Again, omit the food coloring and peppermint extract, use 2 tbsp of vanilla instead of just 1 and add 1/3 cup cocoa powder right after the sugar mixture combines with the gelatin mixture on low spree.
Step 2 Prep

1. Grease the 9X13 dish with shortening and dust with powdered sugar the same way you would flour cake pans. Youll have to move the powdered sugar around more with your hands rather than the hitting-the-sides process as with flour. Set aside.

2. Whisk attachment in place, combine the gelatin and 1/2 cup cold water in the mixing bowl. This needs to sit for 15 minutes, which is about how long the next part will take, so keep on reading!

Step 3 Heating up stuff
3. In a medium-sized saucepan, combine sugar, corn syrup, salt and 1/2 cup of water over low heat, stirring until sugar dissolves. (about a minute)

4. Turn the heat up to high and stick your candy thermometer in. Now its time to sit back and watch. Heat on high until the temperature is between 242 and 248 degrees F. NO STIRRING, just wait and watch it bubble and smell that sugar! It takes about 10-14 minutes if you make the whole batch, a little less if making a half batch. When between 242 and 248, remove from heat.

Step 4 Mixing time!
5. Back to the mixer, turn speed on to low and slowly pour the sugar mixture into the gelatin mixture. Increasing the speed one setting at a time for about 10 seconds each, eventually get to the highest setting on your mixer. Its wait and watch time again! You're waiting for the mixture to double-to-triple in size, get a shiny, waxy white color and look really thick. This will take between 10-15 minutes. When its done, keep the speed on high and add in the vanilla, red food coloring and peppermint extract.

Step 5 Spreading time!
6. With a spatula, spread evenly into your prepared pan. (Don't worry about scraping the bowl cleaning it's near impossible because of the stickiness). Dust with more powdered sugar and use your fingers to spread it around. Leave uncovered for about 8-10 hours, or overnight.

Step 6 Cutting out the marshmallows
7. Cover a cutting board with powdered sugar and plop out the giant marshmallow onto it. You can loosen the sides with a knife. With a small heart-shaped cookie cutter, dipped into powdered sugar every time if necessary, cut out the heart shapes. Roll the sides in the powdered sugar so there are no sticky parts left. If you just want to make square marshmallows, dip the knife in powdered sugar and cut to desirable size, again rolling the sides in powdered sugar. Done!!! Store in an airtight container, or package them up in cellophane and go woo someone with a sweet tooth.

Marshmallow Peeps

~ 3 Cups Sugar
~ 1 Envelope Un-flavored gelatin
~ Liquid yellow Food Coloring
~ Gel yellow Food Coloring
~ 1 Tsp Vanilla Extract
~ 1 Tbsp Cocoa Powder

~ Medium Saucepan
~ 2 Small Bowls
~ Measuring Cups and Spoons
~ Mixer and bowl (Stand mixer works the best, but you can use a hand mixer as well.)
~ Whisk Attachment
~ Cookie Sheet
~ Aluminum foil
~ Small sugar sieve
~ Candy Thermometer (Make sure it is properly calibrated. Put some water on to boil and put your thermo. in. Bring the water up to boil and see what the temp. is when it starts boiling. You may have to adjust the paper inside to set boiling point to 212°F. Then you know it's ready to go.)
~ Spatula
~ Piping bags
~ 1/2 inch round tip
~ Toothpick
~ Zip top bag

Recipe yields about a dozen Peeps.

~ Measure out 2 Cups of Sugar into a Zip top bag.

~ Add in a very generous dollop of the Gel Food Coloring.

~ Squish (technical term) the sugar into the food coloring. This is going to take a little while, but make sure its thoroughly mixed. Feel free to add as much color as you need to. You want a nice even color.

~ Place a piece of Foil on your cookie sheet

~ Sift the colored sugar to take out any lumps of food coloring. Just sift it onto your cookie sheet.

~ Replace some of the sugar in the bag and spread the remainder out evenly. Set aside.
~ Empty envelope of Gelatin into small bowl, and add 5 Tbsp water. Set aside.

~ Mix 1 Cup Sugar and 4 Tbsp water in saucepan. Turn on Medium High heat. Add Candy Thermometer and cook to Soft-Ball stage (235°F).

~ Remove from the heat, and stir in Gelatin Mixture.

~ Pour syrup into bowl of mixer and allow to cool down until it is barely warm.
~ When the syrup is barely warm, begin mixing with the whisk attachment. Just start out on a medium speed.

~ When it stops being a clear syrup add the Vanilla Extract.

~ Turn up the speed to high and whisk for 10 minutes.

~ After the 10 minutes, the candy will look like Marshmallow Fluff. Add a dozen or so drops of yellow Liquid Food Color.

~ Continue to beat until thoroughly mixed, and stop. Clean off the whisk, and remove bowl.
~ Immediately fill your piping bag with marshmallow.

~ Now for the tricky part.

~ Begin piping your chicks onto the sugar and cookie sheet. Hold the bag perpendicular to the sugar and squeeze. ( From the top, or your hand will be covered in mallow.) Make a round dollop about an inch across and pull the bag straight back towards you. Release the pressure, give it a little twist, and pull up. Don't worry about not getting a "perfect" Peep shape. Peeps are made by a machine.

~ Next we'll do the head. Hold the bag perpendicular again, and pipe onto the body. Move the bag forward (away from you). When you reach the front, pull up and give a little twist to make the head and beak.

~ Sprinkle the colored sugar you saved all over the chicks.
After you sprinkle the sugar, you can carefully sculpt the chicks to a more desirable shape.
~ In a bowl, mix about a Tbsp of Cocoa Powder and a Tsp of Water.

~ Mix well into a paste.

~ With a toothpick paint some eyes on your Peeps.

~ Store in an airtight container to keep them fresh.
One thing these homemade Peeps have over the store-bought kind, is the FLAVOR! They are delicious! The possibilities are endless, too! Try different shapes and colors! You could make marshmallow snowmen, or shamrocks for St. Patty's Day. You really could make ANYTHING with it. Or just leave it as Fluff and use it as an Ice Cream topping.

All of the stuff you need are here

Apple and Apricot Candy

Aplets and Cotlets are a delicious Northwest candy that is made with gelatin, walnuts, and apples. Developed by two Armenian men, Armen Tertsgian and Mark Balaban, who bought an apple farm (called Liberty Orchards) in the small town of Cashmere in eastern Washington state, Aplet and Cotlet candies are considered a Northwest delicacy.

Times were tough in 1918 for most orchard growers, and Tertsagian and Balaban searched for new ways to make use of their surplus fruit. Apple dehydration seemed a logical first move, and coinciding with America's involvement in World War I, the orchard owners began providing apples for U.S. soldiers. After the war, they remembered the popular eastern candy they had loved as children called rahat locum or Turkish Delight.

After much research and development on their kitchen stove, they perfected a delicious apple and walnut recipe that they called Aplets. In 1963, at the Seattle World's Fair, they introduced hundreds of thousands of people from outside the Northwest to this candy.

Ingredients:

1 cup chopped (red or golden) Delicious apples
Cold water
5 tablespoons reserved apple liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1/8 teaspoon rose culinary essence or 1 tablespoon rose flower water*
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar
Preparation:

Butter an 8-inch square pan.

In a large saucepan over medium heat, add chopped apples and enough cold water to cover apples by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally. Remove from heat.

Drain off liquid, reserving 5 tablespoons apple liquid. In a food processor, puree apples with reserved apple liquid until smooth. Return apple mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apple/sugar mixture, stirring constantly until dissolved. Add rose culinary essence (or lemon juice) and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.

Northwest Apricot Candy (Cotlets) Recipe

6 ounces dried apricots
Cold water
5 tablespoons reserved apricot liquid
2 cups granulated sugar
3 envelopes of unflavored gelatin (approximately 2 1/2 tablespoons)
1 cup cold water
1 tablespoon fresh-squeezed lemon juice
1 cup coarsely chopped walnuts
Powdered (confectioner) sugar

Butter an 8-inch square pan.

In a large saucepan over medium heat, add dried apricots and enough cold water to cover apricots by 1 inch. Bring to a boil; boil 1 minute, stirring constantly. Turn heat to low and simmer another 30 minutes, stirring occasionally, until apricots are soft. Remove from heat.

Drain off liquid, reserving 5 tablespoons apricot liquid; set aside. In a food processor, puree apricots with reserved apricot liquid until smooth. Return apricot mixture back to saucepan over low, add sugar and heat and stir just until sugar is melted. Remove from heat.

In a small bowl, combine gelatin and cold water; add to apricot/sugar mixture, stirring constantly until dissolved. Add lemon juice and walnuts; stir until well blended.

Pour into prepared pan; cool at least 2 hours but preferably overnight. With an oiled knife, cut into 1-inch squares, then roll in powdered sugar.

Store, covered, in the refrigerator.

Makes 64 candy squares.

Must Haves

Caramel Candies

Super Easy Caramel Chews

What you will need:

Ingredients:
3 cups of granulated sugar
1 cup light corn syrup
1 cup cream
1 cup (2 sticks) butter or margerine
1/8 teaspoon salt
1 teaspoon vanilla extract
More butter

Useful Tools:
3 quart pan
Candy thermometer
Cookie sheet with raised edges
Pizza Cutter
Wax paper
Spoon

In your pan, combine sugar, corn syrup, cream, butter (margarine), and salt. Put in probe of candy thermometer about 1 inch from bottom. Slowly bring to a boil. Stir until sugar boils. (when sugar boils DON'T stir anymore!!!!!).Use a pastry brush dipped in water to brush the sides if any sugar starts to crystallize on the side of the pot. Gently swirl the boiling sugar througout the boiling process. Cook to hard ball stage(250F°-266F°) Add in vanilla. Pour immediately into buttered dish. Allow to completely cool.

When cooled, cut into squares with oiled pizza cutter. (Optional: Roll into logs. They are easier to wrap.) Wrap them in wax paper. store at room temperature in a nice bowl.

Caramel Apple Cake

Caramel Apple Cider

Crunchy Caramel Apple Pie

Never get enough of candies

Caramel Crunch Bars

16 oz soft caramels (about 75 caramels)
3 tbsp heavy cream

3 cups crisped rice cereal (like Rice Krispies)
1.5 lbs chocolate or chocolate candy coating

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Unwrap the caramels and place them in a large microwave-safe bowl with the cream. Microwave for a minute and a half, stirring after every 30 seconds to prevent overheating. If the caramels are not melted and smooth after this time, microwave in small bursts, stirring frequently, until it is fluid and well-mixed.

3. Add the crisped rice cereal to the melted caramel and stir until well-combined. Scrape the mixture into the prepared pan and pat it into an even layer. Allow to cool at room temperature until completely set, about 1 hour.

4. Spray a large knife with nonstick cooking spray. Remove the candy from the pan using the foil as handles, and flip it upside down on your cutting surface. Peel the foil from the bottom, and use the knife to cut the candy into small squares or bars.

5. Melt the chocolate or chocolate coating in a medium bowl in the microwave, stirring after every 30 seconds to prevent overheating. Using a fork, dip each square in the melted chocolate, and after you remove it from the chocolate, drag the bottom on the lip of the bowl to remove excess chocolate. Place the dipped squares on a foil-covered baking sheet.

6. Once all the squares have been dipped, refrigerate the sheet to set the chocolate, for about 20 minutes. Once the chocolate is set, the Caramel Crunch Bars are ready to be enjoyed. Store Caramel Crunch Bars in an airtight container in the refrigerator for up to two weeks, and allow to come to room temperature to serve, as the caramel will be too hard straight from the refrigerator.

"This recipe yields about 4 dozen small caramels.
Ingredients:

* 1 cup granulated sugar
* 1/2 cup dark brown sugar
* 1/4 cup light corn syrup
* 1/4 cup honey
* 1.5 cups half and half (not fat-free)
* 2 tbsp instant coffee
* 1/4 cup (2 oz) butter, cut into 4 pieces
* 1 tsp vanilla extract

Preparation:

1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil heavily with nonstick cooking spray.

2. Place the sugar, brown sugar, corn syrup, honey, half and half, instant coffee, and butter in a medium saucepan over medium-high heat. Stir until the butter is melted and the sugars dissolve. Insert a candy thermometer.

3. Continue to cook, stirring frequently, until the thermometer reaches 250.

4. Once at 250, remove the pan from the heat and stir in the vanilla. Pour the caramel into the prepared pan. Allow it to set at room temperature for 3 hours, or until cool and firm.

5. Remove the caramel from the pan by using the foil as handles. Flip it upside down and peel the foil off the back. Spray a large sharp knife with nonstick spray, and cut the caramel into small squares or bars.

6. Wrap the caramels in squares of waxed paper to prevent them from sticking together. (Alternately, they can be dipped in chocolate.) Store wrapped Coffee Caramels in an airtight container at room temperature for up to two weeks.
Coffee Caramels have a smooth, smoky coffee taste and a rich, chewy, buttery texture. The recipe as written produces a caramel with a noticeable but not overwhelming coffee taste--you can adjust the amount of instant coffee to suit your personal preferences, using anywhere from 1-3 tbsp instant coffee. Coffee Caramels

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Truffles

Avocado-Chocolate Truffles

Ingredients:

1/2 cup butter
1 large very ripe avocados, peeled and pit removed*
1 1/2 teaspoons pure vanilla extract
1 1/4 cups unsweetened cocoa
3 cups powdered (confectioners) sugar
Powdered sugar for rolling

* If an avocado is ripe, it will yield to a gentle pressure.

Preparation:

In a large saucepan over low heat, melt butter; remove from heat; set aside.

In your food processor or food blender, puree the avocado until a smooth consistency. NOTE: If you add a little of the melted butter to the avocado, it helps in the process. Be sure there are no chunks of avocado left.

Add the avocado puree, vanilla extract, cocoa, and powdered sugar into the saucepan with the remaining melted butter. Mix until well combined. Place the chocolate mixture into the refrigerator until it hardens.

When chocolate mixture has hardened, remove from refrigerator. Line a sheet pan or cookie sheet with waxed paper or parchment. Using a cold metal teaspoon, melon baller, or a mini ice cream scoop and your hands, roll the chocolate into small balls about 3/4-inch diameter and arrange them on the sheet pan. If the mixture gets too soft to mold easily, put it back in the freezer for a few minutes. Place the cookie sheet of chocolate balls in the refrigerator until firm.

Once the truffles have hardened, remove from the refrigerator and shape into balls by rolling between the palms of your hands. Roll in powdered sugar to coat the outside. Place the finished truffles in the refrigerator until they are set. They should be stored in a covered container in the refrigerator until ready to serve. Bring to room temperature when ready to serve.
Chocolate-Covered Grape Truffles