Homemade Candies

candies_page

Chocolate Fudge

1 1/2 to 2 squares bitter chocolate
2 cups sugar
2 teaspoons corn syrup
1/4 teaspoon salt
2 tablespoons Butter
2 teaspoons corn syrup
3/4 cup Coffee Cream
1/2 teaspoon vanilla

Melt chocolate over hot water. Add sugar, corn syrup, salt and butter; mix until well blended. Add coffee cream and stir until sugar is dissolved. Boil to soft ball stage (234° F.) or until a few drops will form a soft ball in a cup of cold water. Remove from heat and add flavouring. Set pan in cold water. When pan can be held in hand with comfort (about 135° F.), beat vigorously. Turn into buttered pan and allow to harden.

Yield: 1 1/4 pounds

Pralines

3 cups sugar
1 cup Buttermilk
1 teaspoon soda
2 cups nuts
4 tablespoons Butter
1 1/2 teaspoon vanilla

Add soda to buttermilk and combine with sugar; cook to soft ball stage (234° F.), adding nuts just before that stage is reached. Remove from heat, add butter and vanilla. Cool to room temperature and then beat until creamy. Pour into moulds or drop by teaspoonfuls onto waxed paper.

Yield: 2 pounds

Butterscotch

1 1/2 cups sugar
2 teaspoons vinegar
2/3 cup Butter
2/3 cup water
1 1/2 teaspoons vanilla

Put sugar into saucepan with vinegar, butter and water, and boil without stirring to 280° F., the point at which a few drops become very brittle in cold water. Add vanilla and turn quickly into well buttered pan. Mark deeply into squares . and break when cool.

Yield: 3/4 pound

Penoche

2 cups light brown sugar
2 tablespoons Butter
1/4 teaspoon salt
1 cup Coffee Cream
2/3 cup chopped nuts
1/4 teaspoon mapleine

Measure sugar, packing firmly into cup. Melt butter in saucepan, add rest of ingredients, and boil with occasional stirring to 238° F., the point at which a few drops will form a soft ball in cold water. Remove from heat, cool, and beat like fudge. Add nuts and flavouring at end of beating and turn into a buttered pan. If candy becomes too stiff to pour, it may be gathered into a ball and kneaded like fondant.

Yield: 1 1/4 pounds

Cream Caramels 

2 cups granulated sugar
Few grains salt
2 cups corn syrup
1/2 cup Butter
2 cups Coffee Cream
1 teaspoon vanilla or 2 tablespoons rum flavouring

Boil sugar, salt and corn syrup to 245° F., stirring occasionally. Add butter and cream gradually so the mixture does not stop boiling at any time. Cook rapidly to hard ball stage (242° F.). Stir constantly as the mixture sticks easily when it thickens. Remove from heat, add flavouring, and pour into buttered pan. Cool thoroughly before cutting. Cut with a heavy sharp knife using a saw-like motion.

Yield: 2 pounds

For Chocolate Caramels: Add 1 1/2 squares bitter chocolate after removing from fire. Add nuts as desired.

Caramel Roll: Sprinkle the cooled caramel layer with coconut, roll up like jelly roll and cut.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s