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Farm Journal Homemade Candy

Last post Dec 16, 2009 11:27 AM by dutchmom4MI . 65 replies.


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  • Farm Journal Homemade Candy
    Recipes to follow. As I finish the book I will be back to add the rest...
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Banana/Chocolate Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 squares unsweetened chocolate -- cut in pieces
    1/2 cup brown sugar
    1 1/2 cups white sugar
    1 medium ripe banana -- mahsed (1/3 cup)
    3/4 cup milk
    1/8 teaspoon salt
    2 tablespoons light corn syrup
    3 tablespoons butter or margarine
    1/2 teaspoon vanilla
    1/2 cup chopped walnuts -- optional

    Combine chocolate, brown and white sugars, banana, milk, salt and corn syrup. Cook over medium heat, stirring constantly, until sugars dissolve. If sugar crystals form on sides of pan, wipe them off. Continue cooking over medium heat, stirring occasionally to prevent candy from sticking, until mixture reaches the soft ball stage (236'). Remove from heat. Add butter without stirring; cool to lukewarm (110'). Add vanilla; beat until candy loses its gloss and starts to thicken. Pour into lightly buttered 8-1/2-in. x 4-1/2-in. loaf pan. Sprinkle top with nuts and gently press them into candy with spoon. When cool and firm, cut in 32 pieces.

    Description: "Brown sugar, chocolate, vanilla and bananas mingle flavors."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/4 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Banana/Chocolate Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 squares unsweetened chocolate -- cut in pieces
    1/2 cup brown sugar
    1 1/2 cups white sugar
    1 medium ripe banana -- mahsed (1/3 cup)
    3/4 cup milk
    1/8 teaspoon salt
    2 tablespoons light corn syrup
    3 tablespoons butter or margarine
    1/2 teaspoon vanilla
    1/2 cup chopped walnuts -- optional

    Combine chocolate, brown and white sugars, banana, milk, salt and corn syrup. Cook over medium heat, stirring constantly, until sugars dissolve. If sugar crystals form on sides of pan, wipe them off. Continue cooking over medium heat, stirring occasionally to prevent candy from sticking, until mixture reaches the soft ball stage (236'). Remove from heat. Add butter without stirring; cool to lukewarm (110'). Add vanilla; beat until candy loses its gloss and starts to thicken. Pour into lightly buttered 8-1/2-in. x 4-1/2-in. loaf pan. Sprinkle top with nuts and gently press them into candy with spoon. When cool and firm, cut in 32 pieces.

    Description: "Brown sugar, chocolate, vanilla and bananas mingle flavors."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/4 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Best-Ever Chocolate Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Newer Fudge Varieties

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup butter or margarine
    4 1/2 cups sugar
    1 (7 ounce) jar marshmallow creme (about 2 cups)
    1 (14-1/2 ounce) can evaporated milk (1-2/3 cups)
    8 (1-1/2 ounce) milk chocolate bars -- broken into pieces
    1 (12 ounce) package chocolate chips
    2 cups chopped walnuts

    Combine butter, sugar, marshmallow creme and evaporated milk in 3-qt. heavy saucepan. Bring to a boil over medium to low heat, stirring constantly until sugar dissolves. Boil steadily over low heat 7 minutes, stirring occasionally. Keep mixture at a fairly low boil all the time. The saucepan will be almost full of the cooking mixture. Remove from heat. Add milk chocolate bars, chocolate chips and nuts; stir until chocolate is melted and blended into mixture. Pour at once into 2 lightly buttered 9-in. square pans. While warm, mark candy in each pan in 64 pieces, or pieces the size you like; when cool and firm, cut.

    Description: "Milk chocolate gives this big batch of moist fudge its special taste."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "5 1/2 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Black Walnut/Chocolate Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 squares unsweetened chocolate -- cut in pieces
    3/4 cup milk
    1 tablespoon light corn syrup
    2 cups sugar
    1/8 teaspoon salt
    2 tablespoons butter or margarine
    1 teaspoon vanilla
    1 cup coarsely chopped black walnuts

    Combine chocolate and milk in 2-qt. heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in corn syrup, sugar and salt. Place over medium heat and stir until sugar is dissolved. If sugar crystals form on sides of pan, wipe them off. Cook without stirring at a fairly low boil to the soft ball stage (236'). Remove from heat. Add butter without stirring; cool to lukewarm (110'). Add vanilla. Beat until candy loses its gloss and begins to thicken. Quickly stir in walnuts. Turn at once into a lightly buttered 8-in. square pan. While warm, mark in 18 pieces. When cool and firm, cut.

    Description: "Black walnuts and chocolate go together like peaches and cream."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/2 pounds"
    -NOTES : If black walnuts are not available, use chopped walnuts and add a few drops black walnut extract along with the vanilla.
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Blond Fudge Supreme

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups sugar
    3/4 cup milk
    3 tablespoons light corn syrup
    1/8 teaspoon salt
    3 tablespoons butter or margarine
    2 teaspoons vanilla
    1 cup coarsely chopped nuts

    Combine sugar, milk, corn syrup and salt in 3-qt. heavy saucepan. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook at a fairly low boil to the soft ball stage (236'). Add butter without stirring; cool to lukewarm (110'). Add vanilla and beat until candy loses its gloss and starts to thicken. Stir in nuts. Pour at once into a lightly buttered 8-in. square pan. When warm, mark in 36 pieces. Cool until firm, then cut.

    Description: "Serve this blond candy with dark chocolate fudge for color contrast."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 pounds"

    Continued...
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  • RE: Farm Journal Homemade Candy
    Blond Fudge Supreme (Continued)

    NOTES : Variations:

    Coconut Blond Fudge: Substitute 3/4 to 1 cup flaked coconut for the nuts.

    Chocolate Fudge Supreme: Follow recipe for Blond Fudge Supreme, decreasing corn syrup to 2 tablespoons and vanilla to 1 teaspoon. Add 2 squares unsweetened chocolate, broken in pieces, to the sugar, milk, corn syrup and salt and cook, stirring constantly, until sugar dissolved. The follow directions for Blond Fudge Supreme.
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Burnt Sugar Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 cups sugar
    2 cups dairy half-and-half or light cream
    1/4 teaspoon baking soda
    1/2 cup butter
    1 teaspoon vanilla
    2 cups chopped pecans

    Put 2 cups sugar in heavy skillet; melt over low heat until sugar liquefies and turns a light golden brown. (Use care not to scorch.) Combine remaining 4 cups sugar and half-and-half in 3-qt. heavy saucepan. Bring to a boil, stirring constantly. Then slowly pour the melted sugar from skillet into mixture in saucepan. Cook, stirring constantly, to the soft ball stage (238'). Remove from heat and vigorously stir in baking soda. Mixture will foam. Add butter without stirring. Let stand until lukewarm (110'). Add vanilla and beat until mixture loses its gloss. Stir in nuts. Beat until mixture thickens. Pour into buttered 13-in. x 9-in. pan. When firm, cut in 96 pieces.

    Description: "No one ever invented caramel flavor to equal that of melted sugar."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "3 1/2 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Buttermilk Candy

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 cup buttermilk
    1 teaspoon baking soda
    2 cups sugar
    2 tablespoons light corn syrup
    1/4 cup butter or margarine
    1 cup chopped pecans

    Combine buttermilk and baking soda in 3-qt. heavy saucepan. Let stand 20 minutes. Add sugar and corn syrup to buttermilk. Bring to a boil, stirring until sugar is dissolved. When mixture boils, add butter and cook, stirring occasionally if necessary, to the soft ball stage (236'-238')-it will turn a medium brown color. Remove from heat and cool to lukewarm (110'). Beat until mixture loses its gloss and starts to thicken. Stir in pecans. Turn into buttered 8-in. square pan. Cool until firm; then cut in 36 pieces.

    Description: "Try this country relative of fudge and see why it's so popular."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/2 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Cheddar Cheese Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Newer Fudge Varieties

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups (1/2 pound) shredded Cheddar cheese
    1 cup butter
    1/2 cup cocoa
    1 1/2 pounds confectioners sugar
    1 1/2 cups nonfat dry milk powder (1/2 pound)
    1/2 tablespoon vanilla

    Have all ingredients at room temperature; combine in large mixer bowl. Beat until creamy. (It may be necessary to moisten mixture with 1/4 cup whole milk). Put in buttered 9-in. square pan; chill. When firm, cut candy in 64 squares.

    Description:
    "Cheese flavor is subtle in this creamy, no-cook, protein-rich candy."
    Source:
    "Homemade Candy"
    S(Formatted by):
    "Moonchild2488"
    Copyright:
    "1970 Farm Journal, Inc."
    Yield:
    "3 1/2 pounds"

    NOTES : Drained maraschino cherries, flaked coconut, miniature marshmallows or chopped nuts may be added.
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Chocolate Chip/Peanut Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 cups sugar
    2/3 cup milk
    1 tablespoon butter or margarine
    1 teaspoon vanilla
    3 tablespoons peanut butter
    1/2 (6 ounce) package chocolate chips (1/2 cup)

    Combine sugar and milk in 2-qt. heavy saucepan; bring to a boil, stirring constantly, until sugar is dissolved. If sugar crystals form on sides of pan, wipe them off. Continue boiling without stirring to the soft ball stage (236'). Remove from the heat. Add butter without stirring; cool to lukewarm (110'). Add vanilla and peanut butter; beat until mixture begins to thicken and lose its gloss. Stir in chocolate pieces at once and turn into slightly buttered 8-1/2-in. x 4-1/2-in. loaf pan. While warm, mark in 21 pieces. Cool until firm, then cut.

    Description: "If you like cookies with chocolate pieces, you'll like this candy."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 pound"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Chocolate Fudge Velvet

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 squares unsweetened chocolate -- cut in pieces
    1 cup milk
    3 cups sugar
    3 tablespoons light corn syrup
    1/8 teaspoon salt
    3 tablespoons butter or margarine
    1 1/2 teaspoons vanilla
    1/2 cup chopped walnuts or pecans -- optional

    Combine chocolate and milk in 3-qt. heavy saucepan. Cook over low heat, stirring constantly, until milk is scalded and chocolate is melted. Stir in sugar, corn syrup and salt. Cook over medium heat, stirring until sugar dissolves. If sugar crystals form on sides of pan, wipe them off. Cook without stirring until mixture reaches the soft ball stage (236'-238'). Remove from heat; add butter without stirring. Let stand without disturbing until mixture cools to lukewarm (110'). Add vanilla. Beat until candy loses its gloss and starts to thicken. Stir in nuts and pour quickly into a lightly buttered 8-in. square pan. (Do not scrape pan.) Mark in 36 pieces while still warm; when cold and firm, cut.

    Description: "Creamy, luscious, smooth-as-velvet, classic fudge-sweet perfection."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/2 pounds"

    NOTES : You can substitute 1/2 cup cocoa for the chocolate. Add it to the sugar and salt (in saucepan) and mix thoroughly. Then add milk and corn syrup and cook as for Chocolate Fudge Velvet. Increase butter or margarine from 3 tablespoons to 1/3 cup.
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Christmas Cherry Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Newer Fudge Varieties

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 (3 ounce) package cherry flavor gelatin
    3 1/2 cups sugar
    1/4 teaspoon baking soda
    1 1/2 cups milk
    1/4 cup butter
    1/2 cup chopped candied cherries
    1/2 cup chopped walnuts

    Combine gelatin, sugar, baking soda and milk in a 3-qt. heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Continue cooking without stirring to the soft ball stage (236'). Remove from heat; add butter. Pour into a large buttered platter; cool without stirring until mixture is lukewarm. Then beat until mixture loses its gloss. Quickly stir in cherries and walnuts. Turn at once into a buttered 8-in. square pan. When firm, cut in 2-in. x 1-in. (about) rectangles.

    Description: "Festive bright pink candy-include a few pieces in holiday boxes."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "2 1/4 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Christmas Fudge

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Memorable Traditional Fudge

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    3 cups sugar
    1 1/2 cups light cream
    1 cup light corn syrup
    1 teaspoon salt
    2 teaspoons vanilla
    1 cup diced candied pineapple
    1 cup halved candied cherries
    1 1/2 cups shaved Brazil nuts
    1 1/2 cups broken walnuts
    2 cups pecan halves

    Combine sugar, cream, corn syrup and salt in 3-qt. heavy saucepan. Cook and stir over medium heat until sugar is dissolved. Cover saucepan and boil 1 minute (this helps prevent sugar crystals from forming). Uncover and cook at steady, medium boil to the soft ball stage (236'). Remove from heat. Add vanilla and immediately beat with electric mixer at medium speed. Beat until mixture is creamy and begins to hold its shape, about 10 minutes. Thoroughly mix in pineapple, cherries, Brazil nuts, walnuts and pecans. Press into 2 buttered 9-in. square pans. Chill until firm enough to cut. Let stand in refrigerator 24 hours before serving.

    Description: "Delicious light brown candy dotted with red cherries and lots of nuts, including shaved Brazils-a big recipe for a Christmas special."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "4 pounds"
    False
  • RE: Farm Journal Homemade Candy
    * Exported from MasterCook *

    Cinnamon Candy Balls

    Recipe By :Food Editors of Farm Journal
    Serving Size : 0 Preparation Time :0:00
    Categories : Country Kitchen Cream Candies

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    2 1/2 cups sugar
    1/2 cup light or dark corn syrup
    1 cup heavy cream
    1 cup dairy half-and-half
    1/8 teaspoon salt
    4 drops oil of cinnamon
    2 teaspoons ground cinnamon
    2 teaspoons sugar (preferable superfine)

    Combine 2-1/2 cups sugar, corn syrup, heavy cream, half-and-half and salt in a 3-qt. heavy saucepan. Cook over medium heat to the soft ball stage (238'). Remove from heat and let stand without stirring 15 to 20 mintues. Add oil of cinnamon; stir well. Continue stirring until mixture thickens. Meanwhile, combine ground cinnamon and 2 teaspoons sugar in a small bowl. With lightly buttered palms pick up a small spoonful of candy and quickly roll into ball between palms. Drop in cinnamon-sugar mixture and roll to coat thoroughly; place on waxed paper. Repeat until all candy is rolled and coated with cinnamon-sugar.

    Description: "If you like the cinnamon-sugar taste, here's your candy-it's easy."
    Source: "Homemade Candy"
    S(Formatted by): "Moonchild2488"
    Copyright: "1970 Farm Journal, Inc."
    Yield: "1 1/2 pounds"
    -NOTES : If candy begins to harden while rolling into balls, set pan in warm water until candy softens enough to roll.
    False