Preparation - Preparation - Preparation - Preparation - Preparation - Preparation - Preparation - Preparation - For home candy-makers....
Place sugars, corn syrup, half and half and chocolate in a large saucepan. Bring to a boil over medium high heat until chocolate is melted and sugar is dissolved. Reduce heat to medium and cook, stirring occasionally, until mixture reaches 250° F on a candy thermometer (firm ball stage). Remove from heat. Stir in butter until it melts. Stir in vanilla. Pour into a buttered 8" x 8" x 2" pan. Cool, then cut cut into small squares. Wrap individual pieces in plastic wrap. Store in a cool, dry place.
Combine butter, sugar, brown sugar and Karo syrup in a saucepan. Stir the ingredients together, then bring to a boil over medium heat. Reduce heat to low and cook for 10 minutes, stirring constantly. Remove from heat, and add the condensed milk. Mix well. Return to heat and cook until the temperature on a candy thermometer reaches 245º, or the firm ball stage. (At this point a tiny amount dropped into ice water forms a ball that stays firm and pliable but is still sticky.) Remove from heat and stir in vanilla and nuts(if using) Pour the mixture into a buttered 9" x 13" pan. Cool completely before cutting into 1" to 1-1/2" squares. Wrap individual caramel squares in waxed paper. Store in an air tight container.
In a mixing bowl, beat butter at medium speed with an electric mixer for about 2 minutes. Cream butter and sugar together, beating at medium speed for about 2 more minutes. Add cream and peppermint extract, and mix just until well blended. Divide batter in 3. In a small bowl, add a few drops of red food coloring to 1 portion. In a separate small bowl, add a few drops of green food coloring. Using a cake decorating bag with a large tip, press small shapes onto a waxed paper lined tray. Repeat with remaining batter. Let stand at room temperature for about an hour before placing butter mints in an airtight storage container. Store in a cool place, rather than in the refrigerator.
In a 1 1/2 quart casserole, stir sugar and corn syrup together. Microwave on full power for 4 minutes. Add peanuts and stir. Microwave on full power for 3 to 5 minutes or until lightly brown. Add butter and vanilla, and stir to blend well. Microwave on full power for 1 to 2 minutes. Add baking soda and stir until light and foamy. Spread on a buttered baking sheet. After candy hardens, break into pieces. Store in an air tight container.
In a large saucepan, combine the sugar, water, and corn syrup. Cook over medium-low heat until the sugar is dissolved. Stir in the butter and bring to a gentle boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 280º. Stir in the nuts and continue to cook until a candy thermometer reaches 300º. Remove from heat and quickly stir in the baking soda. Pour the mixture onto a large buttered cookie sheet. Use a spatula to stretch and spread a thin a thin layer over the pan. Let the mixture harden for a few minutes, then remove from the pan and break into pieces with the handle of a heavy table knife or with a small, clean hammer. Store in an airtight container at room temperature.
Mix butter, sugar, & evaporated milk in a heavy saucepan. Bring to a full boil over medium heat, stirring constantly. Continue boiling for 5 minutes or until a candy thermometer reaches 235º, stirring constantly. Remove from heat. Stir in chocolate chips until melted. Add marshmallow, nuts & vanilla & mix well. Pour into a greased 9" x 13" pan . Cool at room temperature for 2 to 3 hours, then cut into squares.
In a large heavy saucepan, combine all ingredients except the peanut butter. Bring to a boil. Lower heat to medium and cook, stirring constantly, until the temperature on a candy thermometer reaches 235º, or the soft ball stage. (At this point a tiny amount, when added to a glass of very cold water will form a soft ball.) Stir in the peanut butter. Spread the mixture into a buttered 8" square pan. Cool for 3 to 4 hours before cutting into squares. Store in an airtight container.
Melt the butter in a large saucepan. Add the peanut butter and cook over medium heat, stirring constantly until smooth. Remove from heat and stir in the cereal and confectioners sugar. Shape into 1" to 1 1/4" round balls. Melt the chocolate chips in the microwave oven or in a double boiler. Dip each peanut butter ball into the melted chocolate 3 times to form a generous chocolate coating.
Preheat oven to 300°. Unwrap the caramel candies and place them a few inches apart on a buttered baking sheet. Place in oven and bake at 300°for eight minutes, or until the caramels are soft but not runny. Push about 6 nuts into each melted caramel. Let cool. Place the chocolate in a microwave safe bowl. Microwave on full power for about one minute, or until the chocolate is melted, stopping to stir after 30 seconds. Spoon the melted chocolate on top of each caramel/nut mound. Allow the chocolate to cool and harden. Place each cluster in a paper candy cup.
In the microwave oven, melt each kind of chocolate, one at a time, in separate bowls. Microwave on full power for one minute, stir, then microwave for one more minute or until the chocolate is nearly all melted. Stir until the chocolate is completely melted. Stir 1/2 cup of the pecans into each bowl of chocolate. Alternately spoon the melted chocolate/pecan mixtures onto a wax paper or parchment paper lined cookie sheet. Using a table knife, gently swirl the mixtures together for a marbled look. Allow to harden; break or cut into desired size pieces.
Combine the first 4 ingredents in a saucepan. Stir, while cooking over medium heat until mixture the mixture comes to a boil. Lower heat, and cook, stirring frequently, for about 30 minutes or until thickened. Cooking is complete when a small amount of the candy mixture, about 1/4 teaspoon, quickly becomes brittle when dropped in a cup of cool water. Remove from heat. Stir in the butter. Pour the mixture into a buttered, shallow baking dish. Cool only long enough so the candy can be handled without burning your hands. When the mixture can be handled, with buttered hands, stretch and pull until the candy is a light brown color. Twist the pulled candy into a few rope like pieces. Before the candy cools, use a heavy kitchen shears to cut it into 1" to 1-1/2" long pieces. Cool completely, then wrap individual pieces in waxed paper, and twist on both ends.
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Bundt® Candy Mold
This detailed heavy-cast aluminum pan from Nordic Ware® lets you make 30 beautiful chocolate candies, tea cakes, or gelatin bites with minimal effort. The treats release from the non-stick molds with ease. Ten shapes include roses, hearts, stars, and more.
This non-stick countertop electric pot gently heats chocolate to the perfect melting temperature. It comes with nine candy molds, two candy maker's spatulas, and four long-handled forks. It can also double as a fondue set. The removable 8 oz. melting pot is dishwasher safe.
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This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.
For home candy-makers....