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Candy
Divine Divinity Fudge
Total Time: 25 min Prep: 5 min Cook: 20 min Yield: about 24 pieces Ingredients 2 large egg whites 2 cups sugar 1/2 cup light corn syrup 1/2 cup
water 1 teaspoon pure vanilla extract 1/2 cup pecans Directions
Beat the egg whites with an electric mixer until stiff. Line a baking sheet with parchment or waxed paper. Put the sugar, corn syrup, and water in
a medium-size heavy saucepan over medium-high heat. Stir to dissolve the sugar, bring to a boil and cook until the temperature reaches 260 degrees F on a candy thermometer, or the hard-ball stage, when a bit of the mixture dropped into cold water holds its
shape, 10 to 15 minutes. Remove from the heat. Pour in a thin steady stream into the beaten egg whites and beat with an electric mixer on high for about 3 minutes, scraping down the sides of the bowl. Add the vanilla, and continue beating on high just until
the candy starts to lose its gloss, 5 to 6 minutes. When the beaters are lifted, the mixture should fall in a ribbon that mounds on itself.
**TIP: If the mixture flattens out, beat again for 1 minute more. If the mixture is too thick to drop,
beat in a few drops of hot water until the candy is a softer consistency. Add the pecans, stir to mix, and quickly drop the mixture by tablespoons onto the prepared sheet. Place the candies on a serving candy dish and pass. **(If the candy is poured into a
pan and cut into squares, you should have about 48 pieces.)
Recipe from Everyday is a Party, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/divine-divinity-fudge-recipe2.html?oc=linkback
English Toffee Recipe
1 cup nuts, chopped (pecans or walnuts are best) *
3/4 cup brown sugar, packed
1/2 cup butter
1/2 cup chocolate chips Butter an 8×8 inch pan. Spread the nuts in the bottom of the pan. On medium heat, bring the
sugar and butter to a boil and boil 7 minutes. Spread into the pan. Sprinkle the chocolate chips on top. Let it sit a few minutes. When melted, spread evenly. Let cool before cracking into pieces. Makes 24 pieces. *Variations: - White Chocolate
with Macadamia Nuts (not cheap but to die for!)
- Dark Chocolate with Almonds
- Semi-sweet chocolate with Almonds for an Almond Roca flavor
Homemade Caramels Recipe
2 cups brown sugar, packed
1 cup white corn syrup
1 1/2 cups evaporated milk
1/2 cup butter
1/2 tsp. salt
1 tsp. vanilla
1 cup nuts
melted chocolate (optional) Combine sugar, corn syrup, evaporated
milk, butter and salt in a saucepan. Heat gradually to boiling, stirring constantly. Boil until golden brown, 7-10 minutes (240 degrees). Add vanilla and nuts. Pour into a well buttered 8 inch pan. Cool several hours or overnight. Cut
into small squares. Dip in chocolate if desired. Makes 64 pieces.
Homemade Jelly Candies (called Applesauce Candy in Dining on A Dime)
1 cup applesauce*
1 cup sugar
1 sm. pkg. fruit gelatin (3 oz.)
extra sugar for coating Combine applesauce and sugar in a saucepan. Bring to a boil and cook 2 minutes. Dissolve the gelatin in the applesauce mixture. Pour into
an 8×8 inch pan. After 24 hours, cut into 1 inch squares and roll in sugar. Roll in the sugar a second time 24 hours later. Makes 64 pieces. *Puree fruit cocktail, peaches or pears instead of applesauce
Peppermint Bark Recipe
1 lb. white almond bark
1 cup crushed peppermint candies*
1/4 tsp. peppermint flavoring (optional) Melt the almond bark in the microwave according to the directions. Stir in peppermints and flavoring. I like my bark really minty so
I add more flavoring. Pour onto waxed paper or silpat on a cookie sheet and let harden. You can put it in the fridge if you prefer. Then break into pieces. *To crush candy canes, put them in a ziptop bag and smash them with a rolling pin.
Variations: You can put just about anything into almond bark for different flavors! - Almonds
- Almonds and Cherries
- Peanut Butter Chips
- Oreos
- M&M’s
- Caramel Bits
Turtles
72 pecan halves (about 4 oz.)
4 oz. semi-sweet chocolate
24 caramels Heat oven to 300 degrees. Cover a baking sheet with foil, shiny side up, and grease. For each candy, place 3 pecan halves into a “Y” shape
on the foil. Place 1 caramel on the center of each “Y”. Bake just until the candy is melted. If they looked deformed after baking, reshape while the caramel is warm. Heat chocolate over low heat, stirring constantly, just until melted. Spoon mixture
over candies, leaving the ends uncovered. Refrigerate until firm (about 30 minutes). Makes about 24 turtles.
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