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Amish Candy & Confections

Last post Sep 09, 2009 6:18 PM by lagar . 49 replies.


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  • Amish Candy & Confections
    I have this book and I will post all the recipes from it here.Hope you enjoy it


    ALMOND BARK

    1/2 lb. white coating
    1/2 cup unblanched almonds
    1/4 tsp. almond extract
    Melt coating over hot water. Add almond extract and mix, then add almonds. Pour onto waxed paper and spread out. When hardened, break in pieces.
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  • RE: Amish Candy & Confections
    ALMOND BRITrLE .
    2/3cup butter
    2 cups granulated Sugar
    2 cups slivered almonds
    pinch of salt
    Combine everything in a heavy 12' skillet Cook and stit, until Sugar, di
    solves. Continue COOking till almonds begin to pop and turn a light amber,
    color Pour into a buttered pan. Once the candy has cooled a little, it may
    be stretched to make it thinner Be careful not to burn your fingers
    VARIATION: SESAME SEED BRITTLE
    Omit almonds. Cook everything but sesame seeds to 295 on candy therometer
    Add 1 1/2 cups, sesame seeds , and continue cookIng till they are a
    a light amber color. Proceed as for almond brittle.
    MARY'S SECRET: The Almond brittle is delicious chopped very
    fine and used as ice cream topping.
    False
  • RE: Amish Candy & Confections
    APPLE PANCAKE TOPPING
    1/3 butter
    3/4 cup brown sugar
    2 Tbsp. clear jel
    1 tsp. apple pie spice
    1/2 cinnamon
    1 1/2 cups (or more) water
    4 cooking apples, peeled and sliced

    In skillet brown butter. Add sugar, clear jel, and spices and mix
    then add water. Cook till thickened. Add more water if necessary
    Spread apple slices over top each other and simmer slowly till
    apples are tender. This is delicious on pancakes1
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  • RE: Amish Candy & Confections
    BOILED FROSTING

    2 cups granulated sugar
    3/4 cup real cream
    1 Tbsp. light corn syrup
    pinch of cream of tartar
    1 tsp. vanilla
    Combine all ingredients except vanilla in heavy saucepan. Cook and stir over med. heat to 235 on candy thermometer. Remove from heat; let set in pan it was cooked in till cool. Add vanilla and stir till creamy. Spread on cake.
    VARIATION: Use half brown sugar for caramel frosting. For maple frost
    ing, add 1/2 tsp. maple flavoring. The caramel frosting is delicious on spice
    cake.
    False
  • RE: Amish Candy & Confections
    BROWN SUGAR DIVINITY
    1 3/4 CUpS brown sugar
    3/4 cup granulated sugar
    1/3 cup water
    1/4 cup light corn syrup
    pinch of salt
    2 egg whites
    1 tsp. vanilla or maple flavoring
    1/2 cup finely chopped nuts
    Cook according to basic directions. Add flavoring to egg whites. Beat in nuts just before candy sets.
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  • RE: Amish Candy & Confections
    BUCKEYES
    2 cups peanut butter
    2 tsp. salt approx.
    1 lb. powdered sugar
    Mix peanut butter and salt. Add powdered sugar, gradually mixing in the last with your hand. Knead well to make a smooth dough. Add more powdered sugar if needed to make a very firm dough that sticks together well. (If too much powdered sugar is added, it will be crumbly, so add it slowly.) Form balls the size of buckeyes and partially dip in chocolate. Let a small area of the center show to resemble a buckeye, from the tree that represents our state.
    False
  • RE: Amish Candy & Confections
    Butter CRUNCH TOFFEE
    1 cup butter
    1 cup granulated sugar
    2 Tbsp. water
    1 Tbsp. light corn syrup
    3/4 cup coarsely chopped nuts melted chocolate coating
    1/4 cup finely chopped nuts
    In 2-qt. saucepan, melt butter. Add sugar and stir over low heat till mixture comes to a boil. Add corn syrup and water; stir and cook over low heat to 290°. Remove from heat and add 3/4 cup nuts. Pour into greased 13" x 9" pan. Let set till almost cool; remove to waxed paper. Spread melted chocolate coating over top and sprinkle with 1/4 cup nuts. When completely cold, break in pieces. Store in airtight container
    False
  • RE: Amish Candy & Confections
    BUTTER CRUNCH TOPPING

    1/4 cup butter
    1/8 cup brown sugar (packed)
    1/2 cup sifted flour
    1/4 cup chopped nuts

    Mix all ingredients together like pie dough. Bake at 400 for 12-15 minutes. Stir and crumble; cool. Can be used on ice cream, brownies, or pies, whenever you want it. Store unused portion in tight container.
    False
  • RE: Amish Candy & Confections
    BUTTERSCOTCH CORN FLAKE CANDY
    1/2 cup peanut butter
    12 oz. butterscotch chips
    5 cups corn flakes
    Melt peanut butter and butterscotch chips in top of double boiler. Crush corn flakes just a little, then put into greased bowl. Pour melted mixture over top and mix. Dip out in small clusters onto waxed paper and let cool.
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  • RE: Amish Candy & Confections
    BUTTERSCOTCH ICE CREAM TOPPING

    1 cup brown sugar
    1 cup light corn syrup
    1 cup cream dash of salt
    Cook all ingredients together to 228°. Add butter and vanilla and cook to 230°. Remove from heat. May be served hot or cold. If served hot, keep heated in a small double boiler or chafing dish.
    False
  • RE: Amish Candy & Confections
    CARAMEL CANDY


    1 lb.sugar
    1 cup light corn syrup cream of tartar

    14 oz. sweetened conden ed milk
    1/2 lb. butter
    1 tsp. vanilla

    Mix together all ingredients except vanillai to a ;boil.
    Cook to 2400 on candytherrnometer, stirring all the time.
    Add vanilla and pour into greased pan. When cool, cut in squares

    Coat with chocolate or wrap with kiss paper or waxed paper squares makes approx.3 lbs. .
    False
  • RE: Amish Candy & Confections
    CARAMEL CORN

    1 cup margarine
    2 cups brown sugar 1/2cup light corn syrup 1/2 tsp. baking soda

    1 tsp. vanilla
    1/2 tsp. maple flavoring 2 gal. popped corn

    Boil margarine, sugar, and corn syrup together 5 minutes. Remove from
    heat and add soda, vanilla, and maple flavoring. Be careful; mixture will foam. Mix and pour over popcorn. Mix till well coated, then place on cookie sheets. Bake in 2500 oven for 1 hour, stirring every 15 minutes.
    False
  • RE: Amish Candy & Confections
    CARAMEL PEANUT ButTER ROLLS
    CARAMEL
    2 cups brown sugar
    1/2 cup light corn syrup
    1/2 tsp. cream of tartar
    1 cup sweetened condensed milk
    1/4 cup butter
    Cook everything together to 240 on candy thermometer, stirring all the time. Remove from heat and pour into 8" x 8" x 2" greased pan. Let sit till very cold. Cut in 11/2" x 11/2" strips and form logs.
    False
  • RE: Amish Candy & Confections
    CARAMEL PECAN LOGS
    NOUGAT CENTER:
    3/4 CUp granulated sugar
    2/3 cup light corn syrup
    1/4 cup water
    2 egg whites, beaten
    Beat the egg whites. Cook sugar, corn syrup, and water to 250°. Add the hot liquid in a thin stream, very slowly, stirring all the time. Keep mixing till cool.
    SECOND PART:
    2 1/4 cups granulated sugar
    3/4 cup light corn syrup
    3/4 cup water
    1/4 cup butter, melted
    1 tsp. salt
    1 1/2 tsp. vanilla
    Cook sugar, corn syrup, and water to 270°, then pour over first mixture. Add butter, salt, and vanilla; beat till cool and set. Put in a buttered pan and let set till well cooled, so you can handle it. Form rolls approx. 1" thick and 3" long. Let set again till well cooled and hard. Dip in hot caramel candy (recipe found on page 53). Lift out of caramel with a two-tined fork; scrape off bottom when you lift it out. Immediately drop into a pan of pecans and roll till covered with nuts. Lift out onto waxed paper. Let cool and slice. Makes approx. 3 lb. Very delicious!
    MARY'S SECRET: I like to cook my caramel in a large saucepan with a handle. Have everything ready when caramel is done cooking, and dip immediately. The hotter the caramel, the better it works. Caramel can be reheated if necessary, but be careful not to burn it. Pecans can be halves or broken pieces. Be careful not to burn your fingers when rolling logs in pecans.

    False
  • RE: Amish Candy & Confections
    CARAMEL PECAN SQUARES
    Line a jelly roll pan with foil and spray with cooking spray. Spread a single layer of chopped pecans over entire bottom of pan. Now cook a batch of caramel candy and pour very carefully over top of pecans. Let sit till almost cool, then spread melted chocolate over entire top. Let sit again till cool enough to cut into squares. Don't let chocolate harden or it will break when you cut it. Wrap each square separately or set out on small styrofoam plates and wrap.
    False