CANDY

CANDY

Courtside Carmel Corn     Lisa Prestwich

6 quarts of popped popcorn

2 Cups of packed brown sugar

1 teaspoon Salt

1 Cup Butter or Margarine

½ Cup corn syrup

Bring to a boil over med. Heat stirring constantly.  Boil 5 Minutes.  Remove from heat stir in

1 Tablespoon vanilla extract and

½ teaspoon baking soda

Mix Well:  Pour over popcorn and pour onto 2 greased 13x9x2 baking pans.  Bake uncovered at 250          degrees for 45 minutes stirring every 15 minutes. 

Cool completely, store in airtight containers or plastic bags.

Carmel Popcorn Balls

8 cups popped corn

3/4 cup sugar

3/4 cup brown sugar

1/2 cup light corn syrup

1/2 cup water

1 teaspoon vinegar

1/4 teaspoon salt

3/4 cup butter or margarine

Measure popped corn into large bowl.  Combine sugars, corn syrup, water, vinegar, and salt in saucepan.  Heat to boiling over medium high heat stir.  Cook stirring constantly to 260 on a candy thermometer.  Remove from heat and stir in butter until it melted.  Pour over popped corn while stirring.  You can make 16 popcorn balls or just serve.

 Carmel Popcorn

2 cups butter

2 cups brown sugar

½ cup Karo syrup

¼ tsp cram of tarter

1 tsp salt

Cook 5 min or hard ball stage

Add 1 tsp soda

Pour over six quarts popcorn

Bake 200 for 1 hour stir 2 or 3 times while baking. 

Easy Carmel Popcorn

10 large marshmallows

½ cup butter

½ cup brown sugar

4 quarts popcorn

Melt marshmallows, butter and sugar.  Pour over popcorn

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Caramels    Joann Amundsen

2 cups sugar

2 cups cream

1 3/4 cups light corn syrup

1/2 pound butter

1 teaspoon vanilla

1 cup nuts (optional), chopped

Stir until boiling.  Put on lid for 30 to 45 sec and wash spoon.  Cook on medium heat stir occasionally.  Cook to firm ball 240 F. Add vanilla and nuts.  Pour into a buttered  9 x 9 pan.  (I use slightly larger pan) Keep heat low or will boil over.  If you need a softer Carmel under cook.  If Carmel is too hard you over cooked.

Chewy Coconut Centers

1/2 cup light corn syrup

12 large fresh marshmallows

1 3/4 cups coconut

1 teaspoon vanilla

1/4 teaspoon almond extract

Line a pan with waxed paper.  In a heavy 2 quart saucepan, combine corn syrup and marshmallows.  Place over medium heat and stir with wooden spoon until marshmallows are melted.  Remove from heat and using a wooden spoon stir in coconut, vanilla, and almond extract.  Refrigerate 10 min or until mixture is cool enough to handle.

Butter hands and shape.  Press in a roasted almond into each ball if you want almond joys or plain in you want mounds.  Dip in chocolate.

Chocolate Truffles (Bavarian Mints)

1 1/2 pounds (4 1/2 cups) melted chocolate

1 cup whipping cream

1 1/2 teaspoons vanilla

Oil of peppermint

Line an 8 inch square baking pan with plastic wrap set aside.  Placed melted chocolate in medium size bowl.  In a 1 quart saucepan, scald cream.  Remove from heat and let cool for 5 min.  Stir in vanilla. And peppermint.  Beat chocolate with an electric mixer.  Stop mixer and our cream all at once over chocolate.  Continue beating cleaning sides and bottom of bowl several times with rubber scraper, until mixture is smooth and well blended  this takes no more than 1 to 2 min.  (If chocolate and cream look curdled or rough simply beat in more milk or cream.  It does not need to be heated and my take anywhere from 2 tablespoons to 1/2  cup  continue beating until the mixture is smooth)   Pour into prepared pan and refrigerate 6 hours or until firm.  Cut into 1 inch squares and dip in melted chocolate.

Cracker Candy

Melt over medium heat:

2 cubes of butter

1 cup brown sugar

When it starts to boil, boil for three minutes.

Pour immediately over cookie sheet with tin foil over it and saltine crackers laid out.  Spread butter mixture over cracker and cook at 350 for 5 minutes. 

Pour any kind of chip (chocolate, butterscotch, peanut butter etc) over top of brown sugar/butter mixture.  Let melt, spread and freeze for a few hours.  Overnight, the longer the better.  Break apart and enjoy. 

Crunch

6 cups golden gram cereal

6 cups Rice Chex

1 cup coconut wide or regular

1 cup cashew nuts

1 cup slivered almonds

Mix together in a bowl and set aside

¾ cup Karo syrup (white)

¾ cup sugar

¾ cup butter or margarine

Boil together 3 minutes and pour over mixture.  Spread on wax paper

Edra’s Butter Mint

3 cups sugar

1 cup water

1 cube butter

1/4 teaspoon cream of tartar

Bring water and butter to a slow boil on medium heat.  Add sugar and stir in one direction until dissolved.  Wipe pan clean with a wet paper towel to remove all crystals.  Boil until candy thermometer reads exactly 255 F Pour onto a slab and add 3 drops of peppermint oil, or 1 teaspoon mint.  Stretch as soon as you can possibly pick it up.  Pull until you feel candy change and go dull.  Pull out long and cut into pieces.  Work fast.  If you want the mints a color add the color you want with the water.  Do not do this candy on a rainy or over cast day.  If it fails you can add 1 cup of water and try again.

Fudge

1 large (12 oz) package chocolate chips Hershey or Nestles

1 6 oz package chocolate chips Hershey or Nestles

2 sticks butter, cut up fine

4 1/2 cups sugar

1 13 ounce can evaporated milk

2 cups nuts, chopped

1 teaspoon vanilla

Grease a 9 x 13 pan.

Mix in a large mixing bowl chocolate chips and butter. Combine in heavy pan sugar and milk. Bring to a rolling boil and boil 9 min stirring constantly.  Pour milk and sugar mixture over butter and chip.   Whip with a mixer until all is melted and blended.  Add chopped nuts and vanilla.  Spread in pan and cool in fridge at least 6 hours before cutting.

Mazetta   (Homemade Marshmallow Cream

2 large egg whites, room temperature

3/4 cup light corn syrup

1/4 cup water

1/2 cup sugar

Using an electric mixer, beat egg whites in large bowl until stiff, set aside.  In a 1 quart sauce pan combine corn syrup, water and sugar.  Place over high heat and stir with a wooden spoon until mixture comes to a boil.  If sugar crystals are present, wash down sides.  Clip on candy thermometer and cook syrup to 242 F.  Beating constantly with electric mixer, slowly pour hot syrup into egg whites, continue beating several minutes until mixture holds its shape.  Use immediately or refrigerate in a covered container for up to 2 weeks.   Makes enough for 3 batches of fondant.  Thin mazetta with a little hot water for a tasty ice cream topping.

Orange Sticks

3 1/4 oz. envelopes unflavored gelatin

1/2 cup cold water

2 cups sugar

1/2 cup hot water

4 teaspoons orange peel, grated

2 teaspoons lemon peel, grated

2 tablespoons orange juice, fresh

2 tablespoons lemon juice, fresh

1/4 teaspoon orange food color

Butter an 8 inch square baking pan.  Set aside.  In a small bowl, sprinkle gelatin over cold water and let stand about 5 min. to soften.  In a 2 quart saucepan, combine sugar and hot water.  Place over high heat and stir constantly until mixture comes to a boil.  Add softened gelatin; reduce heat and simmer, stirring constantly 5 min.  Stir in orange and lemon peels, juices and food color.  Refrigerate 20 min.  Pour through a strainer into prepared pan.  Refrigerate until firm, several hours or overnight.  Lightly dust waxed paper with cornstarch.   Using a spatula loosen candy from pan and flip onto waxed paper.  Cut into sticks or squares.  Dip in chocolate or serve plain.

Oreo Truffles:

 1pkg Oreos

1 pkg cream cheese

1 bag of chocolate chips melted

Grind Oreos into dust, set some dust aside for topping.  Blend the rest with cream cheese.  Roll mixture into balls, and then dip into melted chocolate chips.  Sprinkle with extra cookie dust.  Refrigerate and enjoy.

Variation:

1 pkg mint Oreos

1 pkg cream cheese 8oz

Scrape off icing and mix with cream cheese.  Mash cookies.  Mix crumbs with cream cheese form in a ball and dip in chocolate.

Peanut Butter Balls

1 cup peanut butter

½ cup butter

1 ½ cup powdered sugar

Form into balls and dip

Dipped Pretzels

 Get the square latish shaped pretzel.  Put a piece a Carmel between two pretzels. Dip in white chocolate.  It also is cute to dip in white chocolate ½ of the pretzel. 

Roasted Almonds with White Chocolate

Almonds

White chocolate, melted

Roast almonds in the oven at 300 for about 15 or 20 min or until almonds are roasted.  Slowly melt chocolate in an oven that is just barely warm.   Mix together and put on a try to cool.

Salted Peanut Brittle

2 cups sugar

1 cup light corn syrup

1/4 cup water

1 1/2 cans salted peanuts

3 tablespoons butter or margarine

1 teaspoon vanilla

2 teaspoons baking soda

Combine sugar, corn syrup and water in a 3 quart sauce pan mix well.  Cook over medium heat stirring constantly until sugar dissolved.  Continue cooking stirring frequently to prevent scorching, until mixture reaches 285 F.  Remove from heat at once.

Stir in peanuts and butter and cook stirring constantly until mixture reaches 295 F.  Remove from heat at once.

Add vanilla and soda stir to blend (work fast) Mixture will foam.  Pour onto well buttered marble slab or 2 large buttered baking sheets.  Spread out as thin as possible with spatula.  As soon as brittle is cool enough so that you can work with it  about 5 min. turn it over and pull to stretch as thin as possible.  When cool break in pieces.  Makes about 2 pounds.

See’s Fudge

2 cups semisweet chocolate chips

1 teaspoon vanilla

1 cube margarine, melted

1 cup nuts (optional), chopped

13 big marshmallow

3/4 cup evaporated milk

2 cups sugar

In a large mixing bowl put chocolate chips, vanilla, margarine, and nuts.

In a heavy sauce pan melt marshmallows (put in a few extra) milk (use 2/3 to 3/4 cups) and sugar.  Boil 6 min. up to 1 1/2 min longer at higher elevations.  Stir constantly.  Pour hot mixture over chocolate chips mixture and beat until all melted and mixed.  Beat extra to get it nice and shinny.  Pour into a buttered 9 x 13 pan.

Sue Hani Recipe for Fudge

Put in a large bowl:

6oz pkg of semi Choco chips(I prefer Hershey’s)

1 cube of marg or butter cut into small pieces

1 tsp vanilla

In a heavy sauce pan ( it needs to be heavy or it will burn)

2 c sugar

1  - 5 oz evaporated milk

12  large marshmellows( not the huge ones for s’mores)

  Bring to a boil stirring constantly. When it starts to boil, cook for 5 mins. It will be a light golden color., still stirring. Pour over  the chocolate mixture. Add nuts if desired. Stir together very well and then pour into buttered 9x9 pan. Let set in refrig until completely set up. 

Cream Fondant

1 cup whipping cream

1/2 cup milk

1/3 cup light corn syrup

4 cups sugar

1/4 teaspoon salt

1/2 cup mazetta or marshmallow cream. 

Cook to exactly 238 F.  Remove from heat and without stirring or scraping pour into baking pan.  Without excess movement place pan in fridge or cool on counter until bottom of pan no longer feels warm.    Begin stirring fondant with a heavy wooden spoon.  You don't have to stir rapidly just keep the mas moving.  If desired 15 min. of stirring add 1/2 Mazzetti or marshmallow cream.   If you are making only one flavor out of this batch you can add flavorings and nuts.  Stir until fondant becomes very stiff and loses its gloss.  At this point it has set up. 

If the fondant is too stiff to handle break off small pieces and work them in your hands.  This should cause it to soften.  Or wrap the fondant in a plastic wrap and cover it with damp towel for 15 min.  If it doesn't soften you will have to recook the fondant by adding 1 ½ cups water and bring it back to the right temperature.  You have over cooked the fondant.   If you have stirred for an hour and it still hasn't set up try letting it rest for a few min without stirring.  If it doesn't set up it is undercooked and you will need to recook it.

Flavorings: These amount are for a full batch.  Reduce amount if you are separating it into several batches.

Vanilla Nut: 1 tablespoon vanilla and 1 cup chopped pecans or walnuts

Black walnut: 1 tablespoon vanilla, 1/4 teaspoon black walnut extract and I cup walnuts chopped

Cherry Creams:  2 teaspoons almond extract and 1 teaspoon rum extract

Cherry Nut: 2 teaspoon almond extract, 1 teaspoon rum extract, 1/2 cup chopped candied cherries (that have set over night on a paper towel so it is very dry) 1 cup pecans, walnuts or almonds.

Mint Creams:  1/2 teaspoon oil of peppermint or 2 teaspoons peppermint extract.

Lemon Creams:  1 tablespoon lemon extract, a small amount of yellow food coloring and 1/4 teaspoon citric acid.

Orange Creams:  1 tablespoon orange extract, orange food coloring and 1/4 teaspoon citric acid.

Raspberry or Strawberry creams.  2 tablespoons raspberry or strawberry extract, 1/4 teaspoon lemon extract, pink or red food coloring and 1/4 teaspoon citric acid

Maple nut: 1/2  tablespoon maple extract chopped walnuts.

Victorian Nut:  1 Tablespoon rum flavoring and wrap fondant around a Brazilian nut.

Winter White Party Mix

6 cups Rice Chex

3 cups cheerios

1 bag miniature M&M

1 bag miniature marshmallows

2 cups peanuts

Raisins (optional)

2 bags (16 oz) white chocolate chips

Mix everything but the chocolate chips together in a large bowl.  Melt chocolate chips in microwave and pour over mix.  Stir gently to cover mix.  Spread on cookie sheet to cool.  Break apart and serve or store.

Candy Cane Crunch

2 pounds vanilla flavored almond bark

½ pound peppermint candy, crushed

Melt bark in microwave for 1 to 2 min.  Stir in crushed candy.  Line a cook sheet with waxed paper. 

Almond Crunch

2 cups white sugar

1 pound butter

½ cup water

½ cup chopped almonds

Mix sugar, water and butter in a heavy saucepan.  Cover and bring to a boil, then remove the cover and stir.  Almonds may be added at this point or just before it’s poured onto the cookie sheet/aluminum foil.  Stir constantly and continue to cook until the mixture darkens and begins to smoke (around 290 degrees – it should be about the color of a brown paper bag).

Pour entire mixture on to a cookie sheet or aluminum foil all at once.  When it begins to cool around the edges, cut into squares.  You can eat as is or use to dip into chocolate.  (If you want to eat as is, top with milk chocolate chips while mixture is still warm and spread out the chocolate as it melts. 

Peanut Brittle Lois Dean

2 cups sugar

¾ cups water

¼ tsp soda

1 TBS vanilla

1 cup white Karo syrup

1 tsp salt

½ cube butter or margarine.

2 cups RAW Peanuts (See note)

First prepare your to be added later ingredients: cut the butter and have it read to add, measure the soda, salt and vanilla into separate small dishes.  Put these ingredients aside.  Also, butter two cookie sheets or a large sheet of aluminum foil

 Combine sugar, water and Karo in a heavy saucepan; cook at high heat.  When the syrup starts to thicken add peanuts.  Stir constantly.  The peanuts will begin to look pale beige, and as soon as the syrup changes from crystal to a pale yellow or straw color, remove the pan from the heat.  Stir in the vanilla, salt and butter, and then add the soda.  Stir until the mixture foams about 10 stirs. If you stir too much the mixture will be too brown. 

Pour the mixture onto the buttered surface.  After about two minutes, the edge will begin to stiffen.  At this point, start working the candy around the edges pulling it out until the nuts are held together by only a thin sheet of crisp candy. 

Break into pieces when cooled.

Note if you wish to use canned nuts instead of raw peanuts, simply add the nuts just before the syrup turns straw colored and reduce the added salt to ½ tsp.

Pecan Crunch (Lois Dean)

1 cup plus 2 TBS sugar

¼ cup water

¼ tsp salt

½ tsp soda mixed with pecan pieces

1 cube plus 2 TBS butter

1 ½ tsp cider vinegar

1 cup broken pecan pieces

In a heavy saucepan, combine sugar, butter, water, vinegar and salt.  Cook, stirring as desired, until mixture reaches 285 (it will look like toffee).  Add the nuts and soda mixture and blend.

Pour into a buttered pan or onto buttered aluminum foil.  Break into pieces when thoroughly cooled.

Note you can use margarine instead of butter, but the candy will not be as crisp or flavorful.