How can I make homeade candy? Any type of candy?!
Answers: Is there some homemade candy recipe that is simple, easy, quick, and doesn't involve chocolate and baking? Thanks!!
INGREDIENTS
4 cups white sugar
1 (12 fluid ounce) can evaporated milk
1 cup butter
1 cup crunchy peanut butter
1 (7 ounce) jar marshmallow creme
DIRECTIONS
Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.
Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Remove from heat and stir in peanut butter and marshmallow creme. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares
in a big bowl pour a bag and a half of your favorite baking chips(peanut butter, cherry, butterscotch, etc ) add a can of sweetened condensed milk...put in microwave for 2 minutes stir.. pour into a pan and you have instant fudge.
add nuts and fruit for a twist
Most candy recipes use either a double boiler or the microwave rather than baking in a traditional oven. There are so many out there, I'm not going to suggest a particular one since I don't know your preferences. I do however recommend a candy thermometer for most recipes...I got a new one for Christmas along with a candy making book. One of the easiest, non-chocolate, recipes that I've made for years without the candy thermometer is peanut brittle made in the microwave.
Pudding Easy Fudge...
1 lb
1 pkg chocolate pudding and pie filling; not instant
2 tbsp Butter
1/4 cup Milk
1 1/2 cups Confectioners' sugar; sifted
1/4 cup Nuts; chopped
Combine pudding, butter and milk. Bring to a full boil. Boil gently for 1 minute; stirring constantly. Remove from heat. Quickly blend in sugar; add nuts. Pour into greased 8x4-inch pan. Cool; cut into squares.
Butterscotch Candy
1/2 c Brown sugar
1/4 c Butter or butter substitute
1/2 c Sugar
2 ts Vinegar
1/2 c Water
1/2 ts Vanilla
Few grains salt
Instructions
Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares.
OR
Lollipops Candy
2 cups sugar
1 cup light corn syrup
1/2 cup water
1/2 teaspoon food coloring
1 1/2 teaspoon peppermint flavor
wooden skewers
Instructions
Combine sugar, syrup, and water in pan. Cook over moderate heat, without stirring, with candy thermometer to 300 degree F., or until a small amount of the mix, separates into threads that are hard and brittle, when dropped into cold water. Cool slightly, add coloring, and flavor---blend. Place 2 dozen skewers 4 inches apart, on lightly oiled cookie sheets. Drop mix from tip of tablespoon over the skewers to form 2-3 inch discs. If syrup hardens before all are made, return pan to low heat long enough to melt syrup. After lollipops harden, place on wax paper. Store in cool place, but not the refrigerator. Makes about 2 dozen.
OR
Strawberry Divinity Candy
3 c. white sugar
3/4 c. light corn syrup
3/4 c. water
1 (3 oz.) pkg. strawberry gelatin or Jello
2 egg whites, stiffly beaten
1/2 c. flaked coconut
1 c. chopped pecans
Instructions
Combine sugar, corn syrup and water. Bring to a boil stirring constantly. Reduce heat and cook until hard ball stage stirring occasionally. Combine beaten egg whites and gelatin. Beat until mixture forms peaks. Pour hot syrup in a thin stream into the egg white mixture. Beat until the candy loses it's gloss and holds shape. Fold in coconut and nuts. Pour into 9 inch square pan. Makes 5 dozen
JM