Delicious Candy recipes

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stand mixer.
Transfer to a large bowl and gradually beat in sugar; stir in nuts. Drop mixture by
teaspoonfuls onto lined pan. Let stand about 4 hours or until firm. Turn candies over
and dry at least 12 hours. Store in an airtight container.
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Delicious Candy Recipes
Dad's Divinity
"This was the only thing I remember Dad cooking around the
holidays. And if HE could do it... Just remember my mom's
tip: never, never, never try to make candy when it's raining.
I don't know why, but it seems to be true!" Original recipe
yield: 40 pieces (approximately).
INGREDIENTS:
3 cups white sugar
3/4 cup light corn syrup
1 cup water
2 egg whites, stiffly beaten
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DIRECTIONS:
Cook syrup, sugar, and water to soft ball stage (a small amount dropped into cold
water forms a soft ball).
Pour half of this mixture over stiffly beaten egg whites. Stir.
Cook remaining sugar mixture to brittle stage (a small amount dropped into cold water
turns immediately brittle).
Add to previous mixture and beat until candy will hold its shape. Beat again by hand
to re-aerate it. Drop by spoonfuls onto waxed paper. Allow to harden as it cools.
Store in refrigerator with waxed paper between layers.
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Delicious Candy Recipes
Divinity
"White divinity which I used to call divinity fudge.
Absolutely "divine"! 70 calories per candy." Original recipe
yield: 4 dozen (approximately).
INGREDIENTS:
2 2/3 cups white sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
1 teaspoon vanilla extract
2/3 cup chopped walnuts (optional)
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DIRECTIONS:
Cook sugar, corn syrup, and water in a 2-quart pot over low heat, stirring constantly,
until sugar is dissolved. (On humid days, use 1 tablespoon less water.) Cook, without
stirring, to 260 degrees on candy thermometer (or hard ball stage).
Beat egg whites in 1-1/2-quart bowl until stiff peaks form. Continue to beat while
pouring hot syrup in a thin stream into egg whites. Add vanilla; beat until mixture
holds its shape and becomes slightly dull. (Mixture may become too stiff for electric
mixer). Fold in nuts (if you choose).
Drop from buttered spoon onto waxed paper. Let stand at room temperature, turning
candy over once, until outside of candy is firm--at least 12 hours. Store in airtight
container.
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Delicious Candy Recipes
Divinity 1
"This is a soft white candy made with light corn syrup."
Original recipe yield: 1 1/2 dozen.
INGREDIENTS:
2 cups white sugar
1/2 cup light corn syrup
1/2 cup hot water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
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DIRECTIONS:
In a heavy, 2 quart saucepan, combine the sugar, corn syrup, hot water, and salt. Cook
and stir until the sugar dissolves and the mixture comes to a boil. Then cook to hard
ball stage without stirring, 250 degrees F (120 degrees C.) Frequently wipe crystals
forming on the sides of the pan, using a pastry brush dipped in water. Remove from
heat.
Just as the syrup is reaching temperature, begin whipping egg whites: In a large glass
or stainless steel mixing bowl, beat egg whites until stiff peaks form. Pour hot syrup
in a thin stream over beaten egg whites, beating constantly with the electric mixer at
medium speed. Increase speed to high, and continue beating for about 5 minutes. Add
vanilla; continue beating until the mixture becomes stiff and begins to lose its
gloss. If it is too stiff, add a few drops hot water.
Immediately drop by teaspoonfuls onto waxed paper. For a decorative flair, twirl the
top with the spoon when dropping. Let stand until set. Store in an airtight container
at room temperature.
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Delicious Candy Recipes
Maple Sponge Candy
"This candy is like the kind that people refer to as seafoam
candy. It's crunchy and has a sugary-maple flavor. Just TRY
to have only one piece!" Original recipe yield: 0.5 pound.
INGREDIENTS:
1 cup maple flavored syrup
1/2 cup white sugar
2 teaspoons distilled white vinegar
2 teaspoons baking soda
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DIRECTIONS:
Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil
over medium heat, stirring constantly until sugar dissolves. Continue cooking without
stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the soda; mix well. I
Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
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Delicious Candy Recipes
Old-Fashioned Sea Foam Candy
"This old-fashioned candy recipe is light and airy, which is
the reason it is called 'sea foam'." Original recipe yield:
2 quarts.
INGREDIENTS:
1 pound white sugar
1/2 pint water
4 tablespoons distilled white vinegar
3 tablespoons light corn syrup
1/2 teaspoon baking soda
12 ounces semi-sweet chocolate chips
2 tablespoons shortening
1 (1 ounce) square unsweetened chocolate
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DIRECTIONS:
Butter or oil an 8 inch square baking pan; set aside.
Put sugar, vinegar, syrup, and water in a heavy 4 quart saucepan (cast iron if you
have it). Gently heat the mixture, stirring with a wooden spoon, until sugar has
dissolved and syrup has melted. Bring to a boil, cover and boil for 3 minutes, then
remove lid and boil until temperature reaches 285 degrees F (140 degrees C) on a candy
thermometer. Remove from heat and stir in the baking soda, mixing well to allow
bubbles to subside a little.
Pour hot mixture into prepared pan and leave until just beginning to set. Mark into
squares with a lightly oiled knife. Leave to set completely. Cut or break into pieces.
Combine chocolate chips, shortening, and baking chocolate in a 2-quart glass bowl.
Microwave on High for 2 minutes to melt. Stir with a wooden spoon. Dip candy pieces
into chocolate, covering completely. Let cool on waxed paper.
Wrap individually in waxed paper, twisting the ends together, and store in an airtight
container.
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Delicious Candy Recipes
Sea Foam Candy
"A beige, delicately flavored, smooth and creamy candy."
Original recipe yield: 50 pieces.
INGREDIENTS:
1 3/4 cups packed light brown sugar
3/4 cup white sugar
1/2 cup hot water
1/4 cup light corn syrup
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla extract
1 teaspoon pecan flavored extract
1/4 cup chopped pecans
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DIRECTIONS:
Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart [ Pobierz całość w formacie PDF ]

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