makes about 60
3 large egg whites, room temp
1/8/ t. salt
1/3 cup sugar
1/2 cup powdered sugar
1/4 tsp. peppermint extract
12 drops red food coloring
Preheat oven to 200 degrees.
Line baking sheet with parchment.
Using electric mixer, beat egg whites and salt on medium high speed until white and foamy, about 1 minute. With mixer running, gradually add sugar in 3 additions, beating for 2 minutes between each addition. Beat until firm peaks form, about 2 minutes longer. Add powdered sugar and peppermint extract and food coloring. Beat to blend, about 1 minute.
Spoon meringue into pastry bag fitted with a 1/2"tip.
Pipe meringue onto a prepared baking sheet int 1"cookies.
Bake until dry, about 2 1/2 hrs. Cool until crisp and dry.
Can store 2 days airtight at rooom temp between sheets of parchment.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Monday, December 7, 2015
Sunday, December 6, 2015
Nutty Putty
Kids play with it and eat it.
3 1/2 c. peanut butter
4 c. powdered sugar
3 c. honey or corn syrup
4 c. dried milk powder
Mix together. Divide in 10-15 portions.
At this point, you can freeze or refrigerate. Take out a portion when you need it.
Dip pieces of this in melted milk chocolate chips for peanut butter cups.
3 1/2 c. peanut butter
4 c. powdered sugar
3 c. honey or corn syrup
4 c. dried milk powder
Mix together. Divide in 10-15 portions.
At this point, you can freeze or refrigerate. Take out a portion when you need it.
Dip pieces of this in melted milk chocolate chips for peanut butter cups.
Friday, January 25, 2013
Taffy
From Shirley Evans
Makes 350 to 400 pieces
8 c. sugar
3 c. light corn syrup
3 c. water
cocoa powder (unsweetened), 3 tsp. per plate of taffy to make chocolate
desired flavorings, 1/2 tsp. for most; 1 tsp. for vanilla and lemon
Combine sugar, syrup and water in a large kettle (at least 6 quarts). Attach a candy thermometer to the side of the kettle. Stir mixture until sugar dissolves. Continue to stir occasionally, over high heat using a long-handled wooden spoon, until the temperature reaches 272 degrees. (DON'T GUESS ON THE TEMPERATURE--THIS IS IMPORTANT!)
Immediately pour the taffy onto well-buttered, dinner plates (the whole recipe uses 7 or 8 plates). Add the flavorings and your choice of food colorings (several drops per plate); let cool slightly. When cool enough to touch briefly, lift edge of taffy toward the center of the plate with the tips of your fingers, repeating the process until the taffy can be formed into a soft ball and lifted from the plate. It will still be very hot. Toss from hand to hand, kneading slightly as you toss. As it cools, stretch it out, then double it back again. Keep stretching until it loses its gloss. Stretch into a rope about 1/2-inch in diameter, coil on wax paper and leave a few minutes. Cut into 1-inch pieces, wrap and store in an air-tight container.
Makes 350 to 400 pieces
8 c. sugar
3 c. light corn syrup
3 c. water
cocoa powder (unsweetened), 3 tsp. per plate of taffy to make chocolate
desired flavorings, 1/2 tsp. for most; 1 tsp. for vanilla and lemon
Combine sugar, syrup and water in a large kettle (at least 6 quarts). Attach a candy thermometer to the side of the kettle. Stir mixture until sugar dissolves. Continue to stir occasionally, over high heat using a long-handled wooden spoon, until the temperature reaches 272 degrees. (DON'T GUESS ON THE TEMPERATURE--THIS IS IMPORTANT!)
Immediately pour the taffy onto well-buttered, dinner plates (the whole recipe uses 7 or 8 plates). Add the flavorings and your choice of food colorings (several drops per plate); let cool slightly. When cool enough to touch briefly, lift edge of taffy toward the center of the plate with the tips of your fingers, repeating the process until the taffy can be formed into a soft ball and lifted from the plate. It will still be very hot. Toss from hand to hand, kneading slightly as you toss. As it cools, stretch it out, then double it back again. Keep stretching until it loses its gloss. Stretch into a rope about 1/2-inch in diameter, coil on wax paper and leave a few minutes. Cut into 1-inch pieces, wrap and store in an air-tight container.
Triple Chocolate Peanut Clusters
From Shirley Evans
Makes 3 pounds
6 oz. white chocolate chips
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips
1 (12 oz.) jar unsalted dry roasted peanuts
Melt all chocolates together over low heat in heavy pan. Cool slightly. Stir in peanuts. Let sit to thicken slightly. Drop by tablespoon on wax paper. Let cool completely. Wrap in plastic wrap and keep in refrigerator or freeze til ready to serve.
Makes 3 pounds
6 oz. white chocolate chips
6 oz. semi sweet chocolate chips
6 oz. milk chocolate chips
1 (12 oz.) jar unsalted dry roasted peanuts
Melt all chocolates together over low heat in heavy pan. Cool slightly. Stir in peanuts. Let sit to thicken slightly. Drop by tablespoon on wax paper. Let cool completely. Wrap in plastic wrap and keep in refrigerator or freeze til ready to serve.
Monday, December 3, 2012
Homemade Marshmallows
From Andie Evans
Prep Time:35 min
Prep Time:35 min
Inactive Prep Time:4 hr
Cook Time:10 min
Level:Intermediate
Serves:approximately 9 dozen marshmallows or 1 1/2 pounds miniature
Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Ingredients
3 packages unflavored gelatin
1 cup ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
1/4 cup cornstarch
Nonstick spray
Directions
Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
For regular marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
For miniature marshmallows:
Combine the confectioners' sugar and cornstarch in a small bowl. Line 4 half sheet pans with parchment paper, spray the paper with nonstick cooking spray and dust with the confectioners' sugar mixture.
Scoop the mixture into a piping bag fitted with a 1/2-inch round piping tip. Pipe the mixture onto the prepared sheet pans lengthwise, leaving about 1-inch between each strip. Sprinkle the tops with enough of the remaining cornstarch and sugar mixture to lightly cover. Let the strips set for 4 hours or up to overnight.
Cut into 1/2 inch pieces using a pizza wheel or scissors dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining sugar mixture and store in an airtight container for up to a week.
Saturday, December 25, 2010
Nutty Putty
From Shirley Evans
Kids play with this and eat it.
3 1/2 c. peanut butter
4 c. powdered sugar
3 1/2 c. corn syrup
4 c. dried milk powder
Mix together. Divide into 10-15 portions.
Portions not being used can be stored in refrigerator or freezer.
Kids play with this and eat it.
3 1/2 c. peanut butter
4 c. powdered sugar
3 1/2 c. corn syrup
4 c. dried milk powder
Mix together. Divide into 10-15 portions.
Portions not being used can be stored in refrigerator or freezer.
Thursday, December 16, 2010
Daddy's Famous Fudge
From Paul Evans
Makes about 60 1-inch pieces
2 lbs. powdered sugar
1 1/4 c. cocoa
1 c. butter
1/2 c. milk
2 Tbsp. vanilla
3 c. chopped nuts (or as desired)
16 oz. marshmallows
4 oz. cream cheese
Blend powdered sugar and cocoa together thoroughly in a large mixing bowl.
In a 2-quart microwave safe bowl, combine butter, milk and cream cheese. Microwave until all is melted. Fold in marshmallows until coated with butter mixture. Microwave and stir a bit until marshmallows are melted and mixture is creamy. Pour melted mixture into the bowl with powdered sugar and cocoa. Stir until well mixed.
Add vanilla and nuts and beat mixture to thoroughly combine (this should be done as quickly as possible after cooking is completed).
Place in a greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve.
**This can be made dairy-free by substituting dairy-free butter for regular butter and chocolate almond milk for the milk. Can leave out cream cheese or substitute dairy-free cream cheese.**
Makes about 60 1-inch pieces
2 lbs. powdered sugar
1 1/4 c. cocoa
1 c. butter
1/2 c. milk
2 Tbsp. vanilla
3 c. chopped nuts (or as desired)
16 oz. marshmallows
4 oz. cream cheese
Blend powdered sugar and cocoa together thoroughly in a large mixing bowl.
In a 2-quart microwave safe bowl, combine butter, milk and cream cheese. Microwave until all is melted. Fold in marshmallows until coated with butter mixture. Microwave and stir a bit until marshmallows are melted and mixture is creamy. Pour melted mixture into the bowl with powdered sugar and cocoa. Stir until well mixed.
Add vanilla and nuts and beat mixture to thoroughly combine (this should be done as quickly as possible after cooking is completed).
Place in a greased 2-quart oblong dish. Chill about 1 hour to harden. Cut into 1-inch squares. Serve.
**This can be made dairy-free by substituting dairy-free butter for regular butter and chocolate almond milk for the milk. Can leave out cream cheese or substitute dairy-free cream cheese.**
Tuesday, December 14, 2010
Nut Goodie Bars
From Shirley Evans
Makes 2 dozen ( 1x3" ) bars
Tastes like the Pearson's Nut Goodie Candy Bar
1-1/2 lbs milk chocolate
1 square (1 oz) unsweetened chocolate
1 cup butter
1 box (3.4 oz) regular vanilla pudding mix
1/2 cup evaporated milk
1-1/4 tsp maple flavoring
2 pounds powdered sugar
1 pound Virginia salted peanuts
To prepare pan, carefully cover inside of 10 x 15" pan with aluminum foil and gently press in place, covering bottom and sides of pan. Lightly butter foil. Set aside.
To prepare bars: Melt milk chocolate and unsweetened chocolate. Spread a small amount of the chocolate to cover bottom of jellyroll pan. Put pan in freezer.
To prepare filling: In small saucepan, combine butter, pudding mix and milk. Bring to boil. Keep stirring. Don't worry if it gets a little lumpy or curdly. Keep stirring. Remove from heat.
Set aside to cool slightly. Then pour mixture into large bowl. Using electric mixer on low speed, beat in maple flavoring. Slowly add powdered sugar. Continue beating until combined and no lumps remain. Spread mixture over chocolate layer in jellyroll pan. Refrigerate till firmj.
To finish bars: Stir salted peanuts into remaining chocolate mixture. Mix well. Spread evenly over filling.
To cool bars: Refrigerate until firm. Cut into 1x3" bars or smaller for a pretty cookie tray.
Makes 2 dozen ( 1x3" ) bars
Tastes like the Pearson's Nut Goodie Candy Bar
1-1/2 lbs milk chocolate
1 square (1 oz) unsweetened chocolate
1 cup butter
1 box (3.4 oz) regular vanilla pudding mix
1/2 cup evaporated milk
1-1/4 tsp maple flavoring
2 pounds powdered sugar
1 pound Virginia salted peanuts
To prepare pan, carefully cover inside of 10 x 15" pan with aluminum foil and gently press in place, covering bottom and sides of pan. Lightly butter foil. Set aside.
To prepare bars: Melt milk chocolate and unsweetened chocolate. Spread a small amount of the chocolate to cover bottom of jellyroll pan. Put pan in freezer.
To prepare filling: In small saucepan, combine butter, pudding mix and milk. Bring to boil. Keep stirring. Don't worry if it gets a little lumpy or curdly. Keep stirring. Remove from heat.
Set aside to cool slightly. Then pour mixture into large bowl. Using electric mixer on low speed, beat in maple flavoring. Slowly add powdered sugar. Continue beating until combined and no lumps remain. Spread mixture over chocolate layer in jellyroll pan. Refrigerate till firmj.
To finish bars: Stir salted peanuts into remaining chocolate mixture. Mix well. Spread evenly over filling.
To cool bars: Refrigerate until firm. Cut into 1x3" bars or smaller for a pretty cookie tray.
Wednesday, November 3, 2010
No-Fail Caramels
From Diane Evans
2 c. white sugar
1 c. brown sugar
1 c. corn syrup
1 c. margarine
1 c. milk
1 c. half and half
4 tsp. vanilla
Boil sugars, corn syrup, margarine, and milks on medium high heat until it reaches 242 degrees. Remove and add vanilla. Pour into a well-buttered 9 by 13 pan. Cut and wrap in wax paper.
2 c. white sugar
1 c. brown sugar
1 c. corn syrup
1 c. margarine
1 c. milk
1 c. half and half
4 tsp. vanilla
Boil sugars, corn syrup, margarine, and milks on medium high heat until it reaches 242 degrees. Remove and add vanilla. Pour into a well-buttered 9 by 13 pan. Cut and wrap in wax paper.
Saturday, October 16, 2010
Salted Nut Rolls
From Shirley Evans
2 Tbsp. butter
5 oz. marshmallows
1 c. powdered sugar
1/4 tsp. vanilla
1 1/2 c. chopped salted peanuts
7 oz. caramels
1 Tbsp. water
Melt 1 tablespoon butter; add marshmallows, stirring until melted. Beat in enough powdered sugar to make mixture workable to knead; knead until smooth. Add vanilla and 1/2 cup peanuts. Knead, using remaining sugar, until smooth. Shape into a 12-inch roll.
On a piece of plastic wrap place remaining nuts in a 12x4 inch rectangle. Melt caramels with 1 tablespoon butter and water. Pour over peanuts, spreading with knife dipped in hot water. When cool, place marshmallow roll in center. Using the plastic wrap, lift caramel around marshmallow center and seal edges. Press peanuts carefully into caramel. Refrigerate and slice when ready to serve.
2 Tbsp. butter
5 oz. marshmallows
1 c. powdered sugar
1/4 tsp. vanilla
1 1/2 c. chopped salted peanuts
7 oz. caramels
1 Tbsp. water
Melt 1 tablespoon butter; add marshmallows, stirring until melted. Beat in enough powdered sugar to make mixture workable to knead; knead until smooth. Add vanilla and 1/2 cup peanuts. Knead, using remaining sugar, until smooth. Shape into a 12-inch roll.
On a piece of plastic wrap place remaining nuts in a 12x4 inch rectangle. Melt caramels with 1 tablespoon butter and water. Pour over peanuts, spreading with knife dipped in hot water. When cool, place marshmallow roll in center. Using the plastic wrap, lift caramel around marshmallow center and seal edges. Press peanuts carefully into caramel. Refrigerate and slice when ready to serve.
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