Candy Recipes

Esther · #1 02-11-2007, 12:29 PM

Microwave Peanut Brittle

If you have a microwave and you'd like to whip up some peanut brittle in a hurry, this recipe will let you do it in a little less than 10 minutes (plus cooling time, of course).

Ingredients:

1.5 cups of raw, shelled peanuts
1 cup of granulated sugar
1/2 cup light corn syrup
1 teaspoon of butter
1 teaspoon of vanilla
1 teaspoon baking soda
1/8 teaspoon salt

Method:

Mix the peanuts, sugar, corn syrup and salt together in a microwave-safe casserole dish until well mixed

Cook in a microwave on high for 4 minutes; open and stir the mix well; then cook on high for another 4 minutes.

Open, stir in the butter and vanilla, then microwave on high for a further 2 minutes.

Finally, remove from the microwave, open the dish, add the baking soda and stir quickly until the mix is light and foamy.

Immediately pour the mixture onto a lightly-greased baking sheet, spreading it out thinly.

Allow the mix to cool- then break it into small pieces and store in an airtight container.

TIP: The trick to making thin, tender peanut brittle is to keep the baking sheet(s) you use warm. I recommend heating them in a conventional oven at around 200 F (about 95 C) before you spread the peanut brittle mix. This should allow you to spread the mix 1 cm to 2 cm thick without it setting up.

I also cover the cookie sheet with tin foil and spray with pam. It is easier to break into small pieces that way.

Esther · #2 02-11-2007, 12:30 PM

Anchoredtotherock

TRASH

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3-4 cups each Cheerios
Froot Loops
Corn Chex
Thin Pretzels
3 12 oz bags White Choc Chips

Before starting I tear 2 sheets of wax paper the length of my kitchen table and have that ready.
Measure and mix Cereal and Pretzels in a super large bowl.
Pour White Choc Chips into a large microwave safe bowl and cook on 3/4 power for 45 seconds at a time stirring each time until thouroughly melted and creamy. I usuually do it 2-3 times 45 seconds each.
Pour melted chocolate into cereal and mix thouroughly.
Then spread mixture onto wax paper quickly as it will start to harden fairly soon. Let it dry out and harden about an hour or until it is done. Climates dictate how fast this occurs.

This is a recipe that goes well at any party. It will fill 3-4 gallon size ziploc bags. I usually buy a small cute trash can at Dollar Tree to serve it in. You can always experiment with different cereals and such, this recipe has a lot of possibilities. It is always a smash hit, and is delicious!

Esther · #3 02-11-2007, 12:32 PM

Becky123abc

Oreo Balls

1 package regular size Oreo cookies, crushed
1 (8 ounce) package cream cheese, softened
1 package white almond bark
1 package chocolate almond bark

Using a blender or hand held mixer, mix Oreos and cream cheese together.
Roll into walnut size balls.
Chill for an hour.
Melt approximately 3/4 package of white almond bark.
Stick a toothpick in an Oreo ball and dip it in the melted white almond bark.
Allow to harden on wax paper.
Takes about 15 min.
While waiting, melt about 1/4 package of chocolate almond bark.
When Oreo balls are no longer sticky to the touch, decorate with drizzles of chocolate and white almond bark.
I just use a sandwich bag with a tiny hole cut in one corner to drizzle the almond bark.

Esther · #4 02-11-2007, 12:32 PM

Blubayou

Coconut Bon Bons

1 cup sweetened condensed milk
1/2 cup butter
1 bag powdered sugar (2 lb)
2 small bags coconut
2 small bags choc. chips (12 oz total weight)
3/4 block paraffin **
1 bag white chocolate chips

1. Melt butter slowly, add sweetened condensed milk, powdered sugar and coconut. Mix until lumps are out of the sugar. Place in a bowl and refrigerate until firm.

2. In double boiler melt 2 small bags of chocolate chips and wax. Using a small scoop (like for cookie dough) make balls out of the coconut mixuture and place on a cookie sheet. You may want to refrigerate the balls or even freeze them a little. Dip the coconut balls into the chocolate using forks

3.
Finish the bon bons by drizzling melted white chocolate over the tops.

4. Store in an airtight container at room temperature

Esther · #5 02-11-2007, 12:34 PM

Pressing On

Pecan Brittle

I can't tell you how to make this without a 13 oz coffee can.

Fill sugar to top line
1/2 c. water
1 c. light Karo
1 can pecans
1 t. vanilla
2 T butter
2 T. soda

Stir water, pecans and karo together until you lift the spoon and the sugar spins off into a thread. LOL! How's that for instructions?

Stir in vanilla, soda and butter and pour into buttered pie plates.

Or this one. This one is the harder version.

Pecan Brittle
1 1/2 c. pecans, halved or in pieces
1/4 tsp. salt
1 c. sugar
1/2 c. light corn syrup
1/2 c. water
1 1/2 tbsp. butter

Sprinkle the nuts with salt and warm them in low oven. Mix the sugar, corn syrup, and 1/2 cup water and heat slowly, stirring until dissolved. Continue cooking over moderate heat. The mixture is ready when a small amount dropping in a cup of cold water becomes brittle (260 degrees on a candy thermometer). Remove from heat and stir in butter and warm nuts. Pour immediately onto a buttered cookie sheet. As soon as cool enough to handle, cut in strips and wrap in wax paper, or wait until completely cooled and break into pieces. Yields about 1 pound.

Esther · #6 02-11-2007, 12:34 PM

Pressing On

Peanut Patties

2 cups sugar
1 1/2 c. powdered sugar
1/2 c. light Karo
1 1/2 c. water
Peanuts
Red food coloring

Cook to soft ball stage. Cut off heat. Stir in powdered sugar and 12 drops red food coloring

Drop into oil pans or on foil.

LaVonne · #7 02-13-2007, 04:16 PM

Quote:

Originally Posted by Esther

Blubayou

Coconut Bon Bons

1 cup sweetened condensed milk
1/2 cup butter
1 bag powdered sugar (2 lb)
2 small bags coconut
2 small bags choc. chips (12 oz total weight)
3/4 block paraffin **
1 bag white chocolate chips

1. Melt butter slowly, add sweetened condensed milk, powdered sugar and coconut. Mix until lumps are out of the sugar. Place in a bowl and refrigerate until firm.

2. In double boiler melt 2 small bags of chocolate chips and wax. Using a small scoop (like for cookie dough) make balls out of the coconut mixuture and place on a cookie sheet. You may want to refrigerate the balls or even freeze them a little. Dip the coconut balls into the chocolate using forks

3.
Finish the bon bons by drizzling melted white chocolate over the tops.

4. Store in an airtight container at room temperature

I believe this is my recipe...