Recipe Requests: Calling All Gourmet Fudges and Homemade Candy

I don't have a recipe handy real quick and I'm making cinnamon rolls for tomarrow...but here's a good hint to add.
When making fudge or candies similar to fudge add a dash of cream of tartar and fudge won't turn to "sugar" on you.

I write that in the front of all my candy making recipe books so I don't forget it. Got that from my Aunt Dee.

Dee-yeah, I'm named for her!

BUMP!

Twix Bars Candy Recipe

35 individual Kraft caramels
1/4 cup water
1 box Nabisco Lorna Doone shortbread (about 40)
2 - 12 oz. bags milk chocolate chips

Combine the caramels with the water in a small pan and melt over
low heat. Place the shortbread cookies side by side on an ungreased
cookie sheet. Spoon a small amount of caramel onto each cookie.
Refrigerate cookies until the caramel is firm.
In the meantime, in a double boiler over low heat, melt the chocolate
chips. You may also use the microwave for melting the chocolate.
Just heat the chips for 1 minute on high, stir, then heat for another
minute.
Remove the cookies from the refrigerator. Rest each one on a fork and
dip it into the chocolate. Tap the fork on the side of the pan or
bowl
to knock off any excess chocoloate. Then place each one on a sheet
of waxed paper and let them cool at room temperature (65-70F).
This could take several hours, but the bars will set best this way.
If you want to speed up the process, put the candy in the
refrigerator for 30 minutes.

Christmas Holly

30 marshmallows (large)
1/2 cup butter
green paste food coloring
1/2 teaspoon vanilla
4-1/2 cup corn flakes or Grannyola
cinnamon red hots

Microwave marshmallows, butter, and food coloring on 1/2 power 2
minutes, or until melted. Add vanilla and mix thoroughly. Fold in
corn flakes of granola until they are covered with cooked mixture.
Form into holly shape on waxed paper. Add candy for berries while
still warm. Once candy cools, candy will not adhere. Tie on a red
ribbon and serve.

Christmas Haystacks

10 ounces vanilla milk or white chocolate chips
1 cup almonds, toasted
1/2 cup candied red cherries, quartered
1/2 cup candied green cherries, quartered
1/2 cup sweetened flaked coconut

Line a cookie sheet with wax paper. Stir vanilla chips in a double
boiler over low heat until smooth, or microwave on medium power for 2
1/2 minutes or until soft, then stir until smooth.
Remove from heat and stir in almonds and cherries. Drop
tablespoonsful onto prepared cookie sheet. Sprinkle with coconut.
Refrigerate until hard. Store in an airtight container.

Christmas Fudge

1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped

Spray an 8x8" baking dish with cooking spray. In a large saucepan,
bring the sugar, butter, cream and salt to a boil over medium heat,
stirring frequently. Let boil for 5 minutes, stirring constantly.
Remove from heat and slowly add the powdered sugar and vanilla,
stirring until smooth and well combined. Stir in the cherries until
evenly distributed. Spoon into baking dish and chill for 1 hour or
until firm. Cut into squares. Store in an airtight container.

Christmas Bonbons

1/3 cup sugar
1/4 cup margarine; softened
1/4 cup plus 2 tablespoons frozen orange juice concentrate, thawed
and undiluted
1/4 cup honey
1 1/2 teaspoons grated orange rind
1 teaspoon vanilla extract
1 egg
1/2 cup plus 2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
1/8 teaspoon baking soda
1/8 teaspoon ground cloves
1/8 teaspoon ground allspice
1/2 cup dried cranberries
1/3 cup golden raisins
1/3 cup finely chopped dried apricots
3 tablespoons chopped almonds

Cream sugar and margarine, using an electric mixer set at medium
speed, until mixture is light and fluffy (about 5 minutes). Add juice
concentrate, honey, orange rind, vanilla, and egg; beat at medium
speed until blended. Combine flour, cinnamon, baking soda, cloves and
allspice. With mixer running at low speed, gradually add to orange
mixture. Stir in cranberries, raisins, apricots, and almonds. Spoon
batter evenly into 33 paper lined miniature muffin pans. Bake at 350°
F for 20 minutes or until lightly browned. Cool in pans 3 minutes;
remove from pans and cool on wire rack.

Christmas Bark Candy

is very pretty when you
use M&M candies.
Makes 1 pound (16 servings).

1 (10 ounce) package vanilla
baking chips
2 teaspoons vegetable oil
1 1/2 cups mini candy-coated
chocolate pieces

1 Line a baking pan with wax paper or foil.
2 In a microwave safe bowl combine vanilla chips and
vegetable oil; microwave on high until chips are melted. Stir
until smooth; let cool for 2 minutes. Stir in candy-coated
chocolate pieces. Spread mixture onto prepared pan; chill for
10 minutes and break into pieces

I love collecting candy recipes. I probaly could go on all day.
14-MINUTE MAPLE CANDY

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups Maple sirup
1 cup Cream
1/4 cup Butter
1 cup Nut meats -- chopped
1 teaspoon Lemon extract

Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.

ALMOND NOUGAT


1 1/2 cups Light corn syrup
2 cups Sugar
1/4 teaspoon Salt
1/4 cup Water
2 Egg whites
1/2 teaspoon Almond extract
Red or green food coloring
1/4 cup Soft butter or margarine
1 cup Toasted chopped almonds
1/4 cup Chopped candied cherries

DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.

ALMOND SPLINTERS

9 ounces Milk chocolate -- broken into
Pieces
6 ounces Slivered almonds -- toasted

Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place.

Makes about 25.

Ihave lots more. Let me know if you would like me to post them. :)

Bumping for betheny. I hope this helps. :)

COCONUT JOYS

1/2 cup butter (melted)
2 cups sifted powered sugar
3 cups flaked coconut

Mix together and shape them either a ball or like a mounds bar. Put in frig. 1/2 hr.
Dip in semi-choclolate
(very good)

Diana

These are so creamy, because of the corn syrup. Most buckeyes recipes don't call for corn syrup, got this out of Ideal candy book about 30 yrs ago.

BUCKEYES

1/4 lb. margarine or butter (I use butter)
1/2 lb. peanut butter
3/4 lb. confectioners' sugar
dipping chocolate

Mix together and dip (I usually double the recipe)
Diana