Candy Recipes Re-posted

[Linda]

These recipes were accidently deleted off recently.

[Linda]

RASPBERRY DIVINITY

3 c. sugar
3 oz. pkg. raspberry gelatin
1/2 c. flaked coconut
2 egg whites, stiffly beaten
3/4 c. light corn syrup
1 c. chopped nuts
3/4 c. water

Combine sugar, corn syrup, and water. Bring to a boil, stirring constantly. Reduce heat and cook to hard ball stage. Combine beaten egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape. Fold in coconut and nuts (optional). Pour into greased 9 inch square pan. Top with rows of chopped nuts and coconut.

[Linda]

TURTLES

CRUST
2 c. flour
1 c. brown sugar
1/2 c. butter

CARAMEL
1 c. butter
1/2 c. brown sugar
2 tbsp. corn syrup
2 c. chopped pecans
12 oz. choc. Chips

Preheat oven to 350 degrees. Mix crust ingredients pat into a 13 x 9 pan. In saucepan over medium heat mix butter, syrup and brown sugar for caramel. Bring to a boil; boil for 1 minute stirring constantly. Sprinkle nuts over crust. Bake 18 to 22 minutes.

Remove from oven pour chocolate chips evenly over all. Cool cut into squares.


FUDGE ICING

2 c. sugar
1/4 c. white corn syrup
1/2 c. milk
1/2 c. margarine
2 sq. unsweetened chocolate
1/4 tsp. salt, no more
1 tsp. vanilla

Mix all ingredients (except vanilla) together and melt. Stir over low heat. Bring to a full boil. Boil at 220 degrees for 1 minute or a little longer. Remove from heat. Beat gently until warm. Add vanilla.

[Linda]

CHOCO-MINT SNAPPERS

1 sm. size semi-sweet mint flavored real chocolate chips
1/2 c. butter
1/2 c. sugar
1 egg
1/4 tsp. Soda
1/4 c. corn syrup
2 c. flour
1 tsp. Cinnamon
2 tsp. Soda

Melt chocolate chips and add 1/4 cup corn syrup. Combine butter, sugar and egg. Beat until creamy. Add chocolate mixture; mix well.

Add sifted dry ingredients, stir in gradually. Chill to make dough easier to handle. Shape dough into balls using a level tablespoon for each. Roll into sugar (about 1/4 cup). Place 3 inches apart on an ungreased cookie sheet, 350 degrees, 15 minutes. Let stand a few
minutes before removing from pan.

[Linda]

ENGLISH TOFFEE

1 c. butter
1 c. sugar
1 tbsp. corn syrup
3 tbsp. water

Spray cookie sheet with Pam. Sprinkle chopped pecans on it. Cook, stirring constantly until 290 degrees on candy thermometer. Pour over nuts on cookie sheet. Sprinkle with chocolate chips. When melted, spread and sprinkle with more chopped pecans. Cool and break into pieces.

[Linda]

MICROWAVE CARAMELS

1 c. butter or margarine, melted
1 (14 oz.) can sweetened condensed milk
1 c. light corn syrup
1 (1 lb.) pkg. light brown sugar
1 tsp. vanilla extract
2 c. semisweet chocolate chips, melted

*Blend first 4 ingredients in large microwave-safe bowl. Microwave on High for 17 minutes, stirring every 3 minutes, mix in vanilla.
*Pour into buttered 9x13" pan. Chill in refrigerator
overnight.
*Pour melted chocolate over caramels. Cut into 1-inch squares.
*May substitute almond bark for chocolate chips or increase amount of chocolate and dip caramel squares into chocolate to coat on all sides.
*Yield: 10 dozen.

[Linda]

EASY NUT BRITTLE

1 c. sugar
1/2 c. light corn syrup
1/8 tsp. Salt
1 1/2 c. mixed nuts, roasted peanuts or cashews
1 tsp. corn oil
Margarine
1 tsp. vanilla extract
1 tsp. baking soda

*Spray baking sheet and metal spatula with nonstick cooking spray. Combine sugar, corn syrup and salt in 2 quart microwave-safe bowl; blend well with wooden spoon. *Microwave on High for 7 to 8 minutes or until syrup is pale yellow. Stir in mixed nuts.
*Microwave for 1 to 2 minutes or until nuts are lightly browned. Add margarine, vanilla and baking soda; stir until foamy.
*Pour onto prepared baking sheet; spread evenly with spatula. Cool, break into pieces and store in tightly covered container. *Yield: 1 1/4 pounds.

[Linda]

BON BON'S

6 to 8 oz. chocolate wafers
2 c. white corn syrup
1 bag dried coconut

Bring corn syrup to a boil. Pour over dried coconut. Let it set for an hour and then roll into small balls. Cover with melted candy. Melt candy over a double boiler until smooth. Or put in microwave oven for 2 1/2 minutes on High or until melted. Using a fork dip balls one at a time in melted chocolate, shake off excess. Place on wax paper.

[Linda]

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

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.

[Linda]

MICROWAVE PEANUT BRITTLE

1 c. sugar
1/2 c. corn syrup (Karo)
2 c. unsalted peanuts
1 tsp. butter or margarine
1 tsp. vanilla flavoring
1 tsp. baking soda

Combine sugar and corn syrup in 2 quart glass bowl. Cook on high 4 minutes. Stir in butter and vanilla and cook on high 2 1/2 minutes. Add baking soda and stir until light and foamy. Pour on greased baking sheet. Cool completely before breaking into pieces.

[Linda]

DIVINITY FUDGE

1 c. corn syrup
3 c. sugar
1 c. water
3 stiffly beaten egg whites

Cook syrup, sugar and water until it forms a soft ball when tested in cold water. Then pour gradually over stiffly beaten egg whites. Beat until cool. Add nuts and flavoring. Drop when stiff enough. Beat the mixture. Do not stir.

[Linda]

DIVINITY FUDGE II

3 c. sugar
1/2 c. light corn syrup
1/2 c. cold water
2 egg whites
1 tsp. vanilla
1 c. pecans or walnuts

Place sugar, syrup and water in a saucepan over low heat. Stir only until sugar is dissolved. Cook until a little dropped in cold water forms a soft ball. Beat egg whites at highest speed on ixer until stiff. Continue beating and pour half the syrup over the
beaten egg whites. Continue beating while cooking the rest of the syrup until it forms a hard ball in a cup of cold water and cracks when hit against the side of the cup. Add syrup gradually to the egg mixture as it is being beaten. Add vanilla and nuts until thick enough to drop by spoonfuls on waxed paper or a buttered platter.

[Linda]

SOUTHERN PRALINES

2 c. sugar
1/2 c. milk
1/2 c. light corn syrup
2 tbsp. margarine
1/4 tsp. soda
1 tsp. vanilla extract
2 c. pecans

Combine sugar, milk, corn syrup, margarine, and soda in a saucepan. Place over moderate heat, stirring gently until sugar dissolves. Cook to soft ball stage, 238 degrees on candy thermometer, and remove from heat. Add vanilla, and beat until creamy; stir in pecans. Drop from spoon onto waxed paper. Yield: 3 dozen.

[Linda]

OLD-FASHIONED SPONGE CANDY


1 c. sugar
1 tbsp. cider vinegar
1 c. dark corn syrup
1 tsp. baking soda

Have an 8-inch square pan ready, greased. Stir sugar, syrup and vinegar together in a heavy pan; cook, stirring constantly until boiling. Continue to cook without stirring until mixture reaches 300 degrees on candy thermometer (thread stage). Remove from heat and stir in soda. Mixture will foam up; pour quickly into greased pan without spreading. When cool, break in pieces.

[Linda]

ROCKY ROAD HALLOWEEN SQUARES

1 (12 oz.) pkg. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
2 tbsp. butter
2 c. dry roasted peanuts
1 (10 1/2 oz.) pkg. white miniature marshmallows
Assorted soft Halloween candy pieces such as candy corn or M&M's

In top of double boiler melt chocolate with milk and butter, remove from heat. In a large bowl, combine nuts and marshmallows. Fold in chocolate and press into a waxed paper lined 13x9 inch pan. Top with candy pieces. Chill until firm and cut into squares. Store at room temperature.

[Linda]

PEANUT BUTTER CRUNCHIES

3/4 c. corn syrup
3/4 c. firmly packed brown sugar
3/4 c. peanut butter
6 c. Rice Krispies

In a large saucepan, combine corn syrup and brown sugar. Cook over medium heat until mixture bubbles. Remove from heat. Add peanut butter. Stir until well combined. Add Rice Krispies, stirring until well coated. Press into a buttered 13x9x2 inch pan. Cut into squares when cool.

[Linda]

CASHEW BRITTLE

3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 c. cashews
3 tbsp. butter or margarine
1/4 tsp. baking soda
1/4 tsp. vanilla

Heat sugar, corn syrup and water to boiling in saucepan, stirring
constantly until sugar is dissolved. Cook on medium high heat until candy thermometer registers 300 degrees. Remove from heat. Stir in remaining ingredients until bubbles are gone. Then pour the mixture on a greased pan. Spread with a buttered knife. Cool until hardened. Break into pieces. Makes 1 1/2 pounds candy.

[Linda]

NUT CLUSTERS

1/2 c. sugar
1/2 c. evaporated milk
1 tbsp. light corn syrup
1 (6 oz.) pkg. semisweet chocolate
morsels
3/4 c. roasted salted peanuts

Combine sugar, milk and corn syrup in a heavy 2 quart saucepan; cook over medium heat, stirring constantly until mixture reaches soft ball stage. Remove from heat; add chocolate morsels, and beat with wooden spoon until chocolate melts. Stir in peanuts. Drop by rounded teaspoon onto waxed paper. Chill until set.

[Linda]

PEANUT BUTTER FUDGE

2 c. white sugar
1 c. brown sugar
1/8 tsp. salt
2 tbsp. light corn syrup
1 tbsp. margarine
3/4 c. canned milk

Cook over medium until it forms a soft firm ball. Stir in a 7 oz. jar marshmallows and 1 teaspoon vanilla. Mix well. Add 2 heaping tablespoons of peanut butter. Mix fast and well. Pour into a buttered 9x13 inch pan.

[Linda]

CHOCOLATE RIPPLE DIVINITY

2 c. sugar
1/2 c. water
1/2 c. light corn syrup
1/8 tsp. salt
2 egg whites
1 tsp. vanilla
1 (6 oz.) pkg. chocolate chips

Combine sugar, water, syrup and salt and stir until dissolved. Cook without stirring to hard ball stage (252 degrees). Meanwhile, beat 2 egg whites until stiff but not dry. Pour hot syrup slowly over egg whites, beating constantly. Add vanilla, beat until mixture loses some of its shine and holds shape. Quickly fold in chocolate chips, stirring only enough to mix well and give a ripple effect. Drop by teaspoon on waxed paper.

[Linda]

CHOCOLATE CARAMELS

1 1/3 c. (15 oz. can) sweetened condensed milk
1 c. light corn syrup
3 sq. unsweetened chocolate
1/8 tsp. salt
1 tsp. vanilla

Combine milk, corn syrup, chocolate and salt in 2 quart heavy
saucepan. Stir constantly. Cook over medium heat approximately 30 minutes (to 248 degrees). Remove from heat. Stir in vanilla. Pour iinto buttered pan. After it is cool, cut into squares and wrap in waxed paper.

[Linda]

MACADAMIA NUT FUDGE

2 c. sugar
2 sq. (1 oz. each) unsweetened chocolate
Pinch salt
1 c. light cream or half and half
2 tbsp. light corn syrup
1/4 c. (1/2 stick) butter
2/3 c. coarsely chopped macadamia nuts
1 tsp. vanilla

Butter 9 x 5 inch loaf pan. Combine sugar, chocolate, and salt in 3 quart microwave safe mixing bowl or casserole. Stir in cream or corn syrup. Add butter. Microwave covered on high for 5 minutes. Mix well. Microwave uncovered 10 to 14 minutes or until soft ball stage is reached (234 to 240 degrees). Cool mixture without stirring to 120 degrees on edges. Add nuts and vanilla. Beat until mixture is thick and creamy and starts to loose its shine. Quickly spread in pan. If fudge is too thick to spread stir in a few drops of cream. Cool completely. Cut in 1 inch squares. Store in airtight container in cool dry place up to 2 weeks. Makes 1 pound.

[Linda]

BUTTERMILK CANDY

2 c. sugar
1/2 tsp. soda
2 tbsp. white corn syrup
1/2 stick oleo or butter
1 c. buttermilk
1 tsp. vanilla
2 c. pecans

Mix all ingredients together, except vanilla and pecans, in large
pan. Start on medium high heat. Stir sides and bottom so it
doesn't burn. Boil for about 2 minutes an then reduce heat to
medium low. Cook to firm ball stage. Remove from heat and cool. Add 1 teaspoon vanilla and 2 cups pecans. Beat and pour on waxed paper. Cut into squares.

[Linda]

WHITE SOUR CREAM FUDGE


2 c. sugar
1/2 c. dairy sour cream
1/3 c. corn syrup
2 tbsp. butter
1/4 tsp. salt

Combine in buttered saucepan; bring to a boil slowly, stirring until sugar dissolves. Boil without stirring, over medium heat, to
236 degrees (soft ball). Remove from heat and let stand 15 minutes; do not stir. Add flavoring and beat until mixture begins to lose its gloss about 8 minutes. 1 c. chopped walnuts Stir in and quickly pour into prepared pan. Cool and cut into squares

[Linda]

CREAM FUDGE

3 c. sugar
1 c. light corn syrup
2 c. cream
1/4 c. butter or margarine
1/2 c. flour
2 c. nuts

Blend first 3 ingredients. Boil over medium heat and cook to soft ball stage. Remove from heat; cook 5 minutes. Blend in margarine and beat until thick. Blend in flour and beat until creamy. Add nuts; pour in 9 x 13 inch pan.

[Linda]

CHOCOLATE COVERED CHERRIES

60 maraschino cherries with stems
3 tbsp. butter or margarine
3 tbsp. corn syrup
1/4 tsp. salt
2 c. sifted powdered sugar
1 1/2 lb. chocolate or white chocolate for coating candy

Drain cherries well; let stand on paper toweling, combine butter, corn syrup, and salt; stir in powdered sugar. Knead until smooth. Chill if too soft. Shape a marble size piece of powdered sugar mixture (about 1 teaspoon) around each cherry. Place on waxed paper lined baking sheet; chill. In small heavy saucepan or microwave, melt chocolate coating. Holding onto stems, dip cherries, one at a time, into melted mixture. Spoon mixture over cherries to coat. Place on wax paper-lined baking sheet. Place in refrigerator to harden. Store in covered container in cool place. Let ripen a week or two so fondant will begin to liquify. Makes 60 chocolate-covered cherries.

[chief_cook2]

Easy Chocolate Covered Cherries

Let your whole family help make these taste tempters.

2 (10-ounce) jars maraschino cherries with stems
1 (12-ounce) package semisweet chocolate chips



1 Drain cherries; discard juice or use for another purpose. Put cherries on paper towels to drain completely.
2 Put chocolate chips in a medium saucepan with a heavy bottom. Heat over low heat, stirring constantly, until chocolate is melted. Remove from heat.
3 Dip cherries into chocolate; swirl to coat completely. Place on baking sheet lined with waxed paper. Refrigerate until set.


Servings: 30