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25 Days of Candy!

Last post Nov 25, 2013 11:10 AM by sstetzel . 73 replies.


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  • Re: 25 Days of Candy!

    Day 19!

    Homemade Marshmallows

     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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  • 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.

    Stick out tongue

    What's up for you this holiday season?

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  • 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

     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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  • Re: 25 Days of Candy!

    Another pretty bark for day 21!

    Green Mint Bark

     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.
    False

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  • Re: 25 Days of Candy!

    These look easy enough!

    Homemade Gumdrops

     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 Sugardivided
    • 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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  • Re: 25 Days of Candy!

    Day 23!!

    Wonderful Candies Two Ways

     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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  • Re: 25 Days of Candy!

    Day 24 - something for all you coconut lovers!

    Go Nuts! Coconut Caramels

     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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  • 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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  • Re: 25 Days of Candy!

    Merry Christmas to you!

    False

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  • Re: 25 Days of Candy!

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

    Merry Christmas!

    Licorice Caramel Candy

     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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  • 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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  • 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 Coffee LOL

    False

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  • 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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  • Re: 25 Days of Candy!

    Bump for 2013!

    False

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