It's October, and this month I'm going to try to bring you amazing recipes that have to deal with Halloween and Fall!
First up is Candy Corn Bark!
16 Halloween-colored chocolate sandwich cookies, chopped
1 1/2 cups broken small pretzels
1/3 cup raisins (can be omitted)
1 1/2 pounds white chocolate, broken into squares
2 cups candy corn
orange and brown sprinkles
1.Spread the cookies, pretzels and raisins evenly onto a lightly greased small baking sheet. Melt chocolate in a bowl set over a pan of simmering water, or in the microwave, stirring frequently until melted. Remove from the heat while there are still a few chunks, and stir until smooth. White chocolate burns easily.
2.Drizzle chocolate with a spoon over the goodies in the pan, spreading the top flat to coat evenly. Top with candy corn and sprinkles. Let cool until firm. Break into pieces and store in an airtight container.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Friday, October 1, 2010
Friday, January 4, 2008
Peppermint Patties
3/4 cup sweetened condensed milk
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
1 1/2 teaspoons peppermint extract
4 cups confectioners' sugar
3 cups semisweet chocolate chips
2 teaspoons shortening
In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Saturday, September 8, 2007
Divinity
4 cups sugar
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255°F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 255°F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.
1 cup white corn syrup
3/4 cup cold water
3 egg whites
1 teaspoon pure vanilla
2 cups chopped pecans
In a heavy saucepan over medium heat, stir together the sugar, corn syrup, and water. Stir only until sugar has dissolved. Do not stir after this point. Cook syrup mixture until it reaches 255°F on a candy thermometer, bringing it to a hard ball stage. While the syrup is cooking, beat the egg whites until stiff peaks form. Once the sugar mixture reaches 255°F, carefully pour a slow steady stream of syrup into the stiffly beaten egg whites, beating constantly at high speed. Add the vanilla and continue to beat until mixture holds its shape, approximately 5 minutes. Stir in pecans.
Using 2 spoons, drop the divinity onto waxed paper, using 1 spoon to push the candy off the other. This may take a little practice because the technique is to twirl the pushing spoon, making the candy look like the top of a soft serve ice cream. If the candy becomes too stiff, add a few drops of hot water. You will need to work fast when making this type of candy.
Thursday, September 6, 2007
Benne Candy (Paula Deen's)
I heart sesame seeds, so when I saw this recipe I knew I would love it.
1 cup sesame seeds
1 (1-lb) box light brown sugar
2 Tbs butter
1/2 cup milk
1 Tbs white vinegar
Heavily butter an 11 by 2-inch Pyrex baking dish. Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.
In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285°F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.
1 cup sesame seeds
1 (1-lb) box light brown sugar
2 Tbs butter
1/2 cup milk
1 Tbs white vinegar
Heavily butter an 11 by 2-inch Pyrex baking dish. Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet.
Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.
In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285°F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.
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