Tuesday, December 15, 2009

For those with a sweet tooth....

....more candy recipes! I usually only make these at Christmas but they can be enjoyed all year long.

Peanut Brittle (my grandmother's recipe)
  • 1 c. white sugar
  • 1 c. light corn syrup
  • 1 lb. peanuts (Spanish, party, dry roasted)
  • 1 tsp. soda
Put sugar, syrup and peanuts in pan and bring to a boil. Cook until just slightly browned (or to 300 degrees on a candy thermometer), stirring constantly. Remove from heat and add soda. Mixture will foam up. Pour into greased cookie pan immediately and let cool.

Almond Butter Crunch (like English toffee)
  • 1 c. butter (no substitutes)
  • 1 1/2 c. sugar
  • 1 Tbsp. light corn syrup
  • 3 Tbsp. water
  • 1 c. coarsely chopped almonds
  • 1 12 oz. bag semi sweet or milk chocolate chips
  • slivered almonds (optional)
Melt butter in large pan, add sugar, syrup and water. Boil and stir occasionally until mixture reaches 300 degrees on a candy thermometer. Quickly stir in coarsely chopped almonds. Spread in a greased 9 x 13 pan. Cool a bit, then evenly sprinkle chocolate chips over the top and cover for 5 minutes; remove cover and spread melted chocolate. Top with sliced almonds if desired. Cool completely. Break into bite size pieces

Caramel Candy (mom's recipe)
  • 1 lb. brown sugar
  • 1/2 lb. (2 sticks) butter or margarine
  • 2 c. light corn syrup
  • 1 12 oz. can evaporated milk
Mix all ingredients together in a deep pan. Put on stove over medium heat and stir constantly until temperature reaches 250 - 260 on a candy thermometer. Pour onto a greased cookie pan; let cool and break into pieces.

Glass Candy (I like to use this to fill in the windows of my gingerbread houses; it's also good to eat)
  • 3 3/4 c. white sugar
  • 1 1/2 c. light corn syrup
  • 1 c. water
  • 1 tsp. desired flavoring extract (if you use flavoring oils, use sparingly. A little oil goes a long way)
  • Desired food coloring
  • powdered sugar
Combine sugar, syrup and water in heavy saucepan, stirring with a wooden spoon. Bring to a boil and cook, stirring frequently, until temperature reaches 310 degrees F on a candy thermometer. Add flavoring and food coloring. Pour onto a large sheet of aluminum foil that has been dusted with powdered sugar. Let cool and harden. Break into pieces.

Church Windows (hubby's favorite)
  • 1 stick butter or margarine
  • 12 oz. bag semi sweet chocolate chips
  • 6 oz. butterscotch chips
  • 1 pkg. colored mini marshmallows
  • coconut
Melt butter and chips together. Let stand until cooled but not set. Add marshmallows and stir carefully. Form 3 rolls of candy and roll in coconut if desired. Slice 1/2 inch slices to serve.

Easy Fudge
  • 3/4 c. margarine
  • 3 c. sugar
  • 2/3 c. evaporated milk
  • 1 pkg. chocolate, butterscotch, peanut butter, vanilla, whatever flavor chips
  • 1 tsp. vanilla
  • 7 oz. jar marshmallow creme
Cook margarine, sugar and evaporated milk slowly over medium heat until sugar dissolves and temperature reaches 234 degrees on a candy thermometer. Stir in rest of ingredients until melted. Pour into grease 12 x 10 or 9 x 9 pan. You may add crushed candy canes or chopped cherries or chopped nuts or coconut if desired.

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