I need some home-made candy recipes.?!
I need some home-made candy recipes.?
My daughter is having a "candy table" at her wedding for her guest to fill a bag and take home for thier favors. I would like to make some home-made candy for this occasion. Any ideas, old fashioned candies would be great.
Answers:
QUICK AND EASYTURTLE CANDIES
1 bag Rolo candies
1 bag Snyder's of Hanover square shaped butter pretzels
1 bag of pecans halves
Preheat oven to 375 degrees.
1. Unwrap Rolo candies and place in bowl for later.
2. Line a cookie sheet with wax paper.
3. Lay down the pretzels onto the cookie sheet. You can get approx. 50-60 to a cookie sheet.
4. Set a Rolo on each pretzel.
5. Place in oven to soften rolos, approximately 5 minutes. Check occassionally, don't let them melt.
6. Take out of oven.
7. Push a pecan half on top of each rolo
8. Set in a cool area or fridge to harden.
9. Remove from wax paper and store in bag or container, stay the freshness if keep cold.
10. Enjoy - this is one of my family and friend's favorites.
OLD FASHIONED PEANUT BUTTER CANDY
2 cups sugar
3/4 cup milk (or evaporated milk)
1/2 cup peanut butter
1 teaspoon vanilla
Bring milk and sugar to boil. Cook until syrup forms a soft ball in cold water in saucer. Remove from heat.
Add vanilla and peanut butter. Beat well and pour into buttered pan.let cool and cut into pieces. This is a very old recipe from my grandmother.
Very good!
May double recipe for a larger pan of fudge.
POOR MAN'S CANDY
1 small potato
1 pound powdered sugar
2 heaping tbsp unsweetened cocoa
peanut butter
Peel and boil potato. When cooked, mash with fork in a large bowl. Add about 1/4 cup powdered sugar and mix. It will turn to liquid; at this point add the cocoa. Keep adding powdered sugar until pliable (amount will vary depending on potato size).
Once pliable, roll out on wax paper to approx 6" wide and as long as needed. This should be fairly thin.
Spread peanut butter over entire surface, roll into a log and slice in 1/4 inch slices. Enjoy!
Go to the following website and type in "candy" for many more idea, good luck!
Source(s):
http://www.cooks.com
go to the food network website, they have everything and really good and easy to understand recipes.
Israeli Chocolate-Coated Orange Peels
Categories: Candy, Fruit, Jewish, Chocolate
Yield: 1 batch
3 Oranges
2 c Sugar;plus extra for rolling
2 tb Fresh lemon juice
5 oz Bittersweet chocolate;
-finely chopped
2 ts Vegetable oil
"I first tasted these peels in Israel, where they are made from the
local Jaffa oranges. Often when you drop in at someone's home, the
hostess will set them out for nibbles."
Line a baking sheet with wax paper. Set aside.
Scrub oranges well, and cut in half. Scoop out the flesh and
reserve
for another use. Place the shells in a medium-sized bowl and cover
with cold water, keeping them under water with a small plate or lid.
Let soak for about 4 hours or overnight, replacing the water once.
Cut each shell in half; place in a large heavy saucepan. Add water
to
cover and bring to a boil over medium high heat. Boil for 15
minutes.
Drain and repeat the process. When oranges are cool enough to
handle,
cut into strips about 1/4 by 2". Return the strips to the saucepan;
add sugar and 1 cup water. Bring to a simmer over low heat. Cook
gently, stirring occasionally, until liquid is almost gone, about 1
1/2 to 2 hours. (Watch closely toward the end of cooking.) Add the
lemon juice; stir to coat the strips. Drain the strips in a sieve.
When they are cool enough to handle, spread on the prepared baking
sheet.
Put all but 1/4 c. of the chocolate and the oil in the top of a
double
boiler set over barely simmering water. Stir just until melted,
remove
double boiler from heat, and add the remaining chocolate, stirring
until melted. Roll each orange strip in sugar, then dip half of
each
peel into the chocolate and return to the baking sheet. Place in
the
freezer for a minute or two to let the chocolate set. Remove from
the
freezer and let them sit for several hours until they are firm.
(Store
in an airtight container for up to 3 months.)
Yield: About 80 candies.
There are many, here's one of my favorites:
"A chocolate bar with coconut, almonds and chocolate."
INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
3 eggs
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
2/3 cup chopped almonds
2 cups flaked coconut
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) container prepared chocolate frosting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan.
Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven.
Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
Here are two of my favorites:
CANDY BUCKEYES
1 stick butter
1 box powdered sugar
1 1/2 c. peanut butter
1 tsp. vanilla
1 pkg. (12 oz.) chocolate chips
1/2 stick paraffin
Mix butter, sugar, peanut butter and vanilla. Form into small balls. Cool.
Melt chocolate and paraffin in top of double boiler. (I use a crock pot on low) Stick a toothpick in the candy ball and dip into the chocolate mixture, leaving part of the top uncovered. It will resemble a buckeye.
These can be frozen.
CREAM CHEESE MINTS
1 (3 oz.) pkg. cream cheese, softened
1/2 tsp. wintergreen, peppermint or mint extract
3 drops green or red food coloring
2 1/4 c. powdered sugar
Mix cream cheese, mint extract and food coloring until blended. Gradually mix in powdered sugar; knead until smooth. Gather into a ball; shape into flattened round on cloth-covered surface generously sprinkled with granulated sugar. Coat with granulated sugar. Roll 1/4 inch thick. Cut into 1 inch squares or cut with 1 inch cutters. To roll any remaining cream cheese mixture, gather into a ball and moisten slightly with water if necessary.
Place mints on a cookie sheet covered with waxed paper. Cover and refrigerate until firm, about 2 hours. Decorate as desired. Makes five dozen 1-inch mints. Will keep in the refrigerator up to 5 days
Instead of cutting the mints I use a candy mold to make different shapes (flowers, hearts, wedding bells, etc. I just ball the mint mixture, roll it in granulated sugar and press into the mold. Refrigerate the mold and then pop out the shaped mints.
Both of these recipes are cool because you can make them and freeze them until the big day.
Congratulations to your daughter on her husband and you on your new son :)
Clear Toffees
1 cup sugar
1 cup water
1 tablespoon white vinegar
Bring to boil stirring to dissolve sugar, simmer for 20 mins stirring every few mins . When it starts to look thicker start testing by putting a drop into a cold cup of water. if stays into a "ball" its ready to pour into paper patties. sprinkle with 100's & 1000's or coconut.