25 Days of Candy!

Last post Dec 27, 2012 5:03 PM by az_jill . 72 replies.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Posted: Dec 19, 2012 7:40 AM in Cook's Corner

Post # 1

Re: 25 Days of Candy!

Day 19!

Homemade Marshmallows

“This recipe was my grandpa’s favorite. At Christmastime, he would be busy making marshmallows for his family and friends.” —Diana Byron NEW LONDON, OH

117 ServingsPrep: 55 min. + standing

Ingredients

2 teaspoons butter

3 envelopes unflavored gelatin

1 cup cold water, divided

2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar

1 cup light corn syrup

1/8 teaspoon salt

1 teaspoon clear vanilla extract

Optional toppings: melted chocolate, hot fudge and/or caramel ice cream topping

Optional garnishes: baking cocoa, confectioners' sugar, crushed assorted candies, chopped nuts, colored sugars and/or sprinkles

Directions

Line a 13-in. x 9-in. pan with foil and grease the foil with butter;

set aside.

In a large metal bowl, sprinkle gelatin over 1/2 cup water; set

aside. In a large heavy saucepan, combine the sugar, corn syrup,

salt and remaining water. Bring to a boil, stirring occasionally.

Cook, without stirring, until a candy thermometer reads 240°

(soft-ball stage).

Remove from the heat and gradually add to gelatin. Beat on high speed

until mixture is thick and the volume is doubled, about 15 minutes.

Beat in vanilla. Spread into prepared pan. Cover and let stand at room temperature for 6 hours or overnight.

Using foil, lift marshmallows out of pan. With a knife or pizza

cutter coated with cooking spray, cut into 1-in. squares. Dip or

drizzle half of the marshmallows with toppings if desired; coat with

garnishes as desired. Store in an airtight container in a cool dry

place.

Yield: about 9-1/2 dozen.

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az_jill
Joined: May 2010

Posts: 5,599
Reply Posted: Dec 20, 2012 9:20 AM in Cook's Corner

Post # 2

Re: 25 Days of Candy!

Gm Sue, you got such a wonderful thread going here. I/we really do appreciate it,,, thank-you! Everything everyone posted sound great. If anything for a new years resolution it's to cut back on sweets, but until then I've given myself free reign.

What's up for you this holiday season?

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 20, 2012 3:52 PM in Cook's Corner

Post # 3

Re: 25 Days of Candy!

Hey there Jill! Sheesh I'm a little behind today. Wanted to get to the grocery store before this big storm blew in tomorrow.

I'm just plowing through the season, trying to enjoy all the little things as they come my way.

Here's Day 20!

Homemade Peanut Butter Cups

Make a lasting impression on Valentine’s Day with this luscious candy featuring a dark chocolate shell and a gooey peanut butter center. Your sweetie will appreciate the colorful sprinkles on top, too.— LaVonne Hegland, St. Michael, Minnesota

36 ServingsPrep: 20 min. + chilling

Ingredients

1 cup creamy peanut butter, divided

4-1/2 teaspoons butter, softened

1/2 cup confectioners' sugar

1/2 teaspoon salt

2 cups (12 ounces) semisweet chocolate chips

4 milk chocolate candy bars (1.55 ounces each), coarsely chopped

Colored sprinkles, optional

Directions

In a small bowl, combine 1/2 cup peanut butter, butter,

confectioners' sugar and salt until smooth; set aside.

In a microwave, melt the chocolate chips, candy bars and remaining

peanut butter; stir until smooth.

Drop teaspoonfuls of chocolate mixture into paper-lined miniature

muffin cups. Top each with a scant teaspoonful of peanut butter

mixture; top with another teaspoonful of chocolate mixture. Decorate

with sprinkles if desired. Refrigerate until set. Store in an

airtight container. Yield: 3 dozen.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 21, 2012 7:54 AM in Cook's Corner

Post # 4

Re: 25 Days of Candy!

Another pretty bark for day 21!

Green Mint Bark

I started making this sweet Christmas treat a couple years ago and it has become a family favorite. It goes together fast and looks festive, too. —Hillary Templin, Kennewick, Washington

24 ServingsPrep: 20 min. + chilling

Ingredients

1 package (10 to 12 ounces) white baking chips

12 ounces green candy coating disks

1 teaspoon peppermint extract

2 to 3 candy canes, crushed

Directions

Line a baking sheet with foil; set aside. In a microwave, melt chips;

stir until smooth. Spread into a 13-in. x 9-in. rectangle on

prepared baking sheet.

In a microwave, melt candy coating; stir until smooth. Stir in

extract. Spread over white layer; sprinkle with candy.

Chill for 10 minutes or until firm. Break into pieces. Store in an

airtight container. Yield: 1-1/2 pounds.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 22, 2012 1:17 PM in Cook's Corner

Post # 5

Re: 25 Days of Candy!

These look easy enough!

Homemade Gumdrops

Your friends and family will remember these chewy, fruity candies long after they've licked the last bit of sugar off their fingers! They're a great gift any time of year. —Christin Holt, Kingsburg, California

70 ServingsPrep: 35 min. + standing

Ingredients

2-1/2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar, divided

1-1/3 cups applesauce

2 packages (3 ounces each) red or green gelatin

2 envelopes unflavored gelatin

1 teaspoon lemon juice

Directions

In a large saucepan, combine 2 cups sugar, applesauce, red or green

gelatin, unflavored gelatin and lemon juice; let stand for 1 minute.

Bring to a boil over medium heat, stirring constantly. Boil for 1

minute. Immediately pour into a cold 11-in. x 7-in. baking dish

coated with cooking spray. Refrigerate for 3 hours or until firm.

With a spatula, loosen gelatin from sides of pan. To remove, invert

onto waxed paper. Using kitchen scissors or small sharp cookie

cutters dipped on hot water, cut into 1-in. squares or shapes.

Place on waxed paper. Dry at room temperature for about 8 hours or

until slightly sticky. Roll in remaining sugar. Store in an airtight

container. Yield: About 1-3/4 pounds.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 23, 2012 11:17 AM in Cook's Corner

Post # 6

Re: 25 Days of Candy!

Day 23!!

Wonderful Candies Two Ways

Every Christmas I give plates of candy to family, friends and co-workers. It's one thing everyone looks forward to, and these candies get the most compliments. —Jeannie Trudell, Del Norte, Colorado

108 ServingsPrep: 2-1/2 hours

Ingredients

1 cup butter, melted

1 can (14 ounces) sweetened condensed milk

3 pounds confectioners' sugar

COOKIES & CREME BONBONS:

1/2 cup cream-filled chocolate sandwich cookie crumbs

1 pound white candy coating, melted

CHOCOLATE-COVERED CHERRIES:

54 maraschino cherries (about two 10-ounce jars), patted dry

1 pound milk chocolate candy coating, melted

Directions

In a large bowl, combine butter and milk. Gradually beat in

confectioners’ sugar until a smooth dough is formed. Divide in half;

cover with plastic wrap.

For bonbons, stir cookie crumbs into one portion of dough. Shape into

1-in. balls. Dip into white candy coating; allow excess to drip off.

Place on waxed paper-lined baking sheets. Chill until firm.

For chocolate-covered cherries, shape remaining portion of dough into

1-in. balls; flatten to 2-in. circles. Wrap each circle around a

cherry and gently reshape into a ball. Dip into milk chocolate

coating; allow excess to drip off. Place on waxed paper-lined baking

sheets. Chill until firm. Store in an airtight container.

Yield: 9 dozen.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 24, 2012 8:40 AM in Cook's Corner

Post # 7

Re: 25 Days of Candy!

Day 24 - something for all you coconut lovers!

Go Nuts! Coconut Caramels

"I got this recipe from a cooking show on TV, but made some adjustments to suit our tastes. We make this candy every Easter, and many more times per year." - Deanna Polito-Laughinghouse, Raleigh, North Carolina

32 ServingsPrep: 10 min. Cook: 5 min. + cooling

Ingredients

1 teaspoon butter

24 caramels

3/4 cup plus 2 tablespoons flaked coconut, divided

1/2 cup white baking chips

1/2 cup salted peanuts

Directions

Line an 8-in. x 4-in. loaf pan with foil and grease the foil with

butter; set aside.

In a microwave-safe bowl, combine the caramels, 3/4 cup coconut,

baking chips and peanuts. Microwave on high, uncovered, for 1

minute; stir. Cook, uncovered, 30-60 seconds longer or until

caramels are melted; stir to combine. Press into prepared pan.

Sprinkle with remaining coconut. Cool.

Using foil, lift candy out of pan. Discard foil; cut candy into 1-in.

squares. Yield: about 3/4 pound.

Nutrition Facts: 1 piece equals 70 calories, 4 g fat (2 g saturated fat), 1 mg cholesterol, 38 mg sodium, 9 g carbohydrate, trace fiber, 1 g protein.Diabetic Exchanges: 1/2 starch, 1/2 fat.

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az_jill
Joined: May 2010

Posts: 5,599
Reply Posted: Dec 24, 2012 4:31 PM in Cook's Corner

Post # 8

Re: 25 Days of Candy!

Howdy Sue,

You still have me drooling! I do love my candy too, just cookies a tiny bit more. I need to check out your other thread but that will be later.

Merry Christmas to you & your family.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 24, 2012 10:14 PM in Cook's Corner

Post # 9

Re: 25 Days of Candy!

Merry Christmas to you!

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 25, 2012 3:51 PM in Cook's Corner

Post # 10

Re: 25 Days of Candy!

This last one is unique but a must for folks who like black licorice!

Merry Christmas!

Licorice Caramel Candy

These delicious treats are a fun cross between caramels and licorice. I always get compliments on them, especially from those who enjoy black licorice. — Paula Fischer, Rapid City, South Dakota

48 ServingsPrep/Total Time: 25 min.

Ingredients

1-1/2 teaspoons butter

2 cups Imperial Sugar® / Dixie Crystals® Granulated Sugar

3 cups heavy whipping cream, divided

1-1/3 cups light corn syrup

2 teaspoons anise extract

1/4 to 1/2 teaspoon red paste food coloring

Directions

Line an 8-in. square pan with foil. Grease the foil with 1-1/2

teaspoons butter; set aside.

In a heavy Dutch oven, combine the sugar, 1-1/2 cups cream and corn

syrup. Bring to a boil over medium heat; stirring constantly. Cook

and stir until a candy thermometer reads 234° (soft-ball stage).

Gradually add remaining cream; return to a boil, stirring

constantly, until a candy thermometer reads 248° (firm-ball

stage).

Remove from the heat; stir in extract and food coloring. Pour into

prepared pan (do not scrape pan). Cool completely before cutting.

Store in an airtight container in the refrigerator. Yield: about 1

pound (about 4 dozen).

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az_jill
Joined: May 2010

Posts: 5,599
Reply Posted: Dec 26, 2012 6:57 PM in Cook's Corner

Post # 11

Re: 25 Days of Candy!

Great job Sue on all the candy & cookie recipes. Thank-you much. HNY!! Be safe, with that storm that's about ready to hit.

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sstetzel
Western NY

Joined: Mar 2002

Posts: 38,839
Reply Posted: Dec 27, 2012 9:28 AM in Cook's Corner

Post # 12

Re: 25 Days of Candy!

Thanks Jill! The storm's over, now the clean up begins. 16" or so of snow to clear from the paths. I better have an extra LOL

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az_jill
Joined: May 2010

Posts: 5,599
Reply Posted: Dec 27, 2012 5:03 PM in Cook's Corner

Post # 13

Re: 25 Days of Candy!

Yowzer, that's a lot of snow Sue, but your pup sure does seem to enjoy it! Glad you're ok. (another cup of coffee with Irish Cream in it!)

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Last post Dec 27, 2012 5:03 PM by az_jill . 72 replies.

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