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Zasu Pitts Candy Recipes

Last post Oct 15, 2006 10:56 PM by meadmilier . 28 replies.


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  • Zasu Pitts Candy Recipes
    I'm transfering the ones I have saved into one thread. If anyone finds any that aren't here please add them !

    Thanks !

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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Candy Hits by Zasu Pitts - How to Master
    Chocolate Dipping in Ten Hard Lessons!
    Posted by: DianaeReplies: 10Posted on: 12/31/2003
    8:59:18 AM
    #T279903
    This one will take two or three posts, so please be
    patient!

    This book is so much fun to read!

    1. Pray
    2. Buy the very best dipping chocolate. I recommend
    professional coating chocolate, although it comes
    usually in not less than 10-lb blocks. Ordinary baking
    chocolate will not do. Use at least a pound of chocolate
    for a dipping session.
    3. Do not attempt chocolate-dipping on a hot or a damp
    day. For best results, teh room temperature should be
    between 60-65 degrees. Take care to protect your
    chocolate from any temperature changes or drafts.
    4. Buy a dipping fork if you can. Next best, make one
    from a coat hanger. Use the wire for a handle and twist
    the end into a loop to rescue and turn the candy.
    5. Buy a candy thermometer if you do not already have
    one.
    6. Place shaved chocolate in top part of a double
    boiler. In lower part, place enough warm water (100-120
    degrees) to touch top pan. Keep water temperature
    constant. Melting chocolate takes time - don't hurry it.
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  • RE: Zasu Pitts Candy Recipes
    cont.

    7. When chocolate is softened, remove from water and
    stir vigorously until the smallest lumps aer all worked
    out. This creaming developts the texture of teh
    chocolate, and you must repeat it often throughout the
    dipping.
    8. Exchange warm water for cooler water (85 degrees) in
    bottome of double boiler. Make sure cocolat doesn't come
    in contact with steam or water - even a trace can spoil
    it.
    9. Pour a cupful of chocolate into a small bowl or onto
    a marble slab. Work back and forth with fingers until
    chocolate feels cool - 83 degrees is perfect. Knowing
    when the chocolate is cool comes with practice. To test,
    let it string from the hand into the melted chocolate.
    If it holds a ruffly appearance on the surface for a few
    seconds, it is ready for dipping.
    10. Dip away. Drop a center into the cooled chocolate,
    roll to coat and lift out with a dipping fork. Scrape
    off excess chocolate. Drop onto waxed paper, right side
    up.

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  • RE: Zasu Pitts Candy Recipes
    cont.

    As the candy drops from the dipper, twist the thread of
    chocolate to make a swirl across the top of the candy.

    If the coating streaks, is spotted, turns gray or
    "blooms" as the professionals say, a number of things
    could be wrong - chocolate too hot, too cool, too poor
    in grade, or maybe you yourself are feeling anemic.

    The streaks or spots probably mean you didn't cream or
    mix the chocolate enough as it melted. Slow drying can
    cause streaks too. Too much "base" indicates the
    chocolate was not cool enough for dipping, or the room
    is to warm for drying. If the coating is rough, the
    chocolate was too cool.

    If the coating hardens immediately and stays dark,
    smooth and glossy, you have followed the directions
    perfectly. But for this first success, five all the
    credie to fate. You probably can't do it again right
    away. This is a delicate art, and can't be mastered in a
    flash. However, you will continue to punish yourself
    until you are successful. Once your ambition has let you
    this far, there is no turning back.
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Coffee Fudge
    Posted by: DianaeReplies: 9Posted on: 1/21/2004 9:38:09
    AM
    #T290304

    Demitasse Sweets (or Coffee Fudge)

    3 cups sugar
    1 cup milk
    1/2 cup light cream
    2 Tbsp. instant coffee
    1 Tbsp. light corn syrup
    dash of salt
    3 Tbsp. butter
    1 tsp. vanilla
    1/2 cup semi-sweet choc. chips
    1/2 cup broken pecans

    Butter sides of heavy 3-qt. saucepan. In it combine
    sugar, milk, light cream, instant coffee, corn syrup and
    salt. Heat over medium heat, stirring constantly, till
    sugar is all dissolved and mixture comes to boiling. Ten
    cook to 234 degrees, stirring only if necessary.
    Immediately remove from heat; add butter and cool to
    lukewarm (110 degrees) WITHOUT stirring. Add vanilla.
    Beat birorously til fudge becomes very thick and starts
    to lose its glass. At that moment, stir in choc. chips
    and pecans. Quickly spread in a buttered shallow pan or
    small platter. Score in quears while warm, and if
    desired, top each with a pecan half. Cut when firm.
    Store in airtight container. This is delightful with
    after-dinner coffee.
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Pirate's Treasure
    Posted by: DianaeReplies: 3Posted on: 1/20/2004 9:49:28
    AM
    #T289737

    Pirate's Treasure:

    "This coconut candy is rightly named-the recipe is my
    greatest treasure. The candy is so delicious it should
    be kept under lock and key. It also improves with age
    when kept in a tightly covered tin. I pack it in pretty
    metal-hinged boxes I found in a ten-cent store, and they
    simulate a pirate's chest."

    3 large fresh coconuts
    6 cups granulated sugar
    1-1/2 cups coconut milk
    2 tsp. vanilla

    Grate coconut meat; in heavy saucepan mix with sugar and
    coconut milk. Blend thoroughly. Place on a very low
    heat. Cook gently until mixture becomes thick and heavy.
    Stir gently from time to time. You can test it by
    dropping a spoonful on waxed paper-if it holds its
    shape, it is done. If it is cooked too fast, it may
    scorch and change color. Allow for TIME and PATIENCE.
    When it is done, add the vanilla. Drop by teaspoonfuls
    on waxed paper. Let stand until hardened. Pack your
    treasure in suitable airtight tins and await the battles
    for your loot!
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Texas Tycoons
    Posted by: DianaeReplies: 3Posted on: 1/19/2004 8:18:58
    AM
    #T289147
    1 lb. butter
    2 cups sugar
    1 lb. pecan halves

    This is a tricky recipe, so persue it carefully and with
    patience. It can burn easily.

    In aheavy skillet, melt butter. Stir in sugar. Add nuts.
    Cook until mixture is golden brown, stirring constantly
    but gently. DO NOT BEAT. Remove from heat. Spread out
    very thin in a very shallow pan which has been lightly
    buttered. This is a very unusual candy--brittle, crispy.
    When it is hard, I like to lightly salt it before
    breaking it into pieces.
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Glace' Fruits
    Posted by: DianaeReplies: 1Posted on: 1/17/2004 2:27:58
    PM
    #T288301
    Glace' Nuts:

    2 cups sugar
    1/4 tsp. cream of tartar
    1 cup hot water
    1/8 tsp. salt
    Assorted fresh fruits (orange segments, cherries,
    grapes, strawberries)

    In a saucepan combine the sugar, water, cream of tartar
    and salt. Heat and stir until the sugar is dissolved,
    then cook, without stirring, until mixture reaches 290
    degrees. Remove from heat immediately and place in a pan
    of hot water while dipping the fruits. Dip fruit
    separately with tweezers or with a wire dipping fork. Be
    sure to have fruit completely covered with syrup, then
    place on waxed paper or buttered slab to dry. Reheat the
    syrup carefully if it becomes too thick.

    ***Diana's note - Growing up in Germany, we had this on
    wooden skewers, then dipped in the glaze. The
    combination of crisp candy coating and juicy fresh fruit
    was wonderful. I am going to try threading the fruits on
    skewers and dipping them that way!***

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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Glace' Nuts
    Posted by: DianaeReplies: 2Posted on: 1/16/2004 12:13:26
    PM
    #T287756
    Glace' Nuts:

    2 cups sugar
    1/4 tsp. cream of tartar
    1 cup hot water
    1/8 tsp. salt
    1-1/2 cups nut meats

    In a saucepan combine the sugar, water, cream of tartar
    and salt. Heat and stir until the sugar is dissolved,
    then cook, without stirring, until mixture reaches 290
    degrees. Remove from heat immediately and place in a pan
    of hot water while dipping the nuts. Dip nuts separately
    with tweezers or with a wire dipping fork. Be sure to
    have nuts completely covered with syrup, then place on
    waxed paper or buttered slab to dry. ReHeat the syrup
    carefully if it becomes too thick.

    Note: To insure satisfactory results, the nuts must be
    perfectly dry. On drip of moisture can be fatal.
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  • RE: Zasu Pitts Candy Recipes

    Taste of Home
    Subject: Zasu Pitts Candy Hits - Apricot Candy
    Posted by: DianaeReplies: 3Posted on: 1/15/2004 9:50:42
    AM
    #T287129
    3/4 cups dried apricots
    1/2 cup nuts
    3/4 cup shredded coconut
    1 tsp. grated orange rind
    1 tsp. grated lemon rind
    1 Tbsp. lemon juice

    Combine apricots, nuts and coconut. Chop very fine. Mix
    with citrus rinds and moisten with lemon juice. Shape
    into small balls and roll in confectioner's sugar. This
    will make approximately 50 small balls.



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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Candied Grapefruit Peel
    Posted by: DianaeReplies: 2Posted on: 1/14/2004 2:15:51
    PM
    #T286779
    1 lg. grapefruit
    cold water
    sugar

    Wash grapefruit; peel and cut the rind in uniform
    strips, about 1/4" wide. Place rind in a saucepan and
    cover with cold water. Bring to boiling and biol for
    five minutes. Pour off water. Repeat boiling and
    draining four times, using fresh water every time. The
    fifth time, boil the rind until tender, then drain, but
    reserve liquid. Measure peel and add one cup sugar for
    each cup of rind. Bring to boiling and boil until liquid
    bwecomes thick syrup (soft-ball stage). Lift out pieces
    one by one and roll in sugar. Let cool and dry on waxed
    paper.

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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Cleopatras
    Posted by: DianaeReplies: 5Posted on: 1/13/2004 8:28:41
    AM
    #T286034

    Cleopatras:


    1/2 lb. dried prunes
    1 lb/ dried figs
    1 lb. dried seedless raisins
    1 lb. pitted dates
    1 cup walnuts
    confectioners sugar

    Soak prunes overnight. Steam until tender, but not too
    soft. Remove pits; drain prunes on paper towels. Wash
    figs and steam gently for 20 minutes. Wash raisins. Put
    all fruits and nuts through a food chopper. (I sometimes
    add a little rum for flavoring.) Sprinkle confectioners
    sugar on waxed paper, or preferably a marble slab; knead
    confectioners sugar into the fruit mixture until well
    mixed and the fruit has taken in as much of the sugar as
    it can. Roll mixture into logs; wrap in waxed paper.
    Regrigerate several hours or overnight. Slice as you
    would ice-box cookies; dust slices with confectioners
    sugar. This candy keeps very well.

    ***Diana's note for this century---we can now buy pitted
    prunes! LOL
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - "Fudge By Another
    Recipe"
    Posted by: DianaeReplies: 5Posted on: 1/12/2004 11:09:25
    AM
    #T285567
    According to Zasu - "No schoolgirl ever made fudge like
    this--this is for the sophisticted!"

    3/4 cup broken walnuts
    2 cups sugar
    1 cup evaporated milk
    1/4 tsp. salt
    1 12-oz. pkg. semisweet chocolate pieces
    1 tsp. vanilla
    2 cups miniature marshmallows

    Sprinkle the nuts evenly over the bottom of a buttered
    9" square pan. Butter sides of a heavy t qt. saucepan.
    In it, combine sugar, milk and salt. Heat and stir until
    sugar is dissolved. Bring to a rolling boil and boil two
    minutes, stirring often so mixture doesn't stick. If you
    use a thermometer, it should reach 222 degrees. Remove
    from heat. Right away stir in the chocolate pieces and
    the vanilla. Beat until chocolate is melted and blended.
    Cover nuts with half of this fudge mixture. Top with the
    marshmallows, pressing them gently into the fudge. Now
    spread with the remaining fudge. Chill and cut into
    squares. I place a candy in a fluted paper and pack in
    single-layer trays. It is even better if it is seasoned
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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Dessert Date Snowballs
    Posted by: DianaeReplies: 4Posted on: 1/12/2004 11:13:52
    AM
    #T285569


    Dessert Date Snowballs:

    2 18-oz. pkgs. pitted dates
    3/4 cup water
    1/2 cup flaked coconut
    1/4 cup sliced candied cherries

    Chop dates; add water; cover and cook mixture of very
    low heat about 10 minutes, or until the mixture becomes
    mushy. Stir frequently. Remove from heat, blend in all
    other ingredients. Chill thoroughtly. Then shape in
    balls and roll in additional coconut. Store in
    waxed-paper-lined tins.


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  • RE: Zasu Pitts Candy Recipes
    Taste of Home
    Subject: Zasu Pitts Candy Hits - Marshmallow Fudge
    Posted by: DianaeReplies: 4Posted on: 1/10/2004 1:39:54
    PM
    #T284576


    Marshmallow Fudge:

    4 cups sugar
    1 14-1/2 oz. can evaporated milk
    1 cup butter or margarine
    1 12-oz. pkg. semi-sweet chocolate pieces
    1 pint marshmallow creme
    1 tsp. vanilla
    1 cup broken walnuts

    Butter sides of a heavy three-qt. saucepan. Combine the
    sugar, evaporated milk and butter. Cook over medium heat
    to 236 degrees, stirring often. Remove from heat; stir
    in remaining ingredients. Pour into buttered 13x9 inch
    pan. Score in squares while warm; if you want to be
    fancy, top each square with a warnut half. Cut when
    firm.
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