Buttermilk Pecan Pralines (Cook ‘em Horns)

Oct 24, 2009 Author: enetwal | Filed under: Candies

Buttermilk Pecan Pralines (Cook ‘em Horns)

3 c Sugar
1 Pinch of Salt
3/4 c White Corn Syrup
2 c Pecan Halves
1 t Baking Soda
1 c Buttermilk
2 T Butter

In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly.

Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees).

Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper.

If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth.

Makes 44 to 48 Pralines



Candied Pickle Sticks

Oct 24, 2009 Author: enetwal | Filed under: Candies

Candied Pickle Sticks

8 Servings

1 qt Pickles,Sour Or Dill; Drain
3 c Sugar
1/4 c Pickled Sweet Cherry Peppers
2 t Onion,Instant, Minced
1 t Celery Seed
1 t Mustard Seed
1/2 t Dried Hot Peppers,Crushed

NOTE: The pickled sweet cherry peppers should be coarsely chopped.

Remove the tips from the pickles. Cut the pickles into medium sticks, drain.

Mix the pickles and the remaining ingredients in a glass bowl
and cover.

Refrigerate for at least 12 hours. Stir the pickle mixture until all the sugar is dissolved. Pack the pickles in small
jars and add the syrup to cover them.

Cover and refrigerate for at least 24 hours before using but no longer than 2 weeks.

Makes 1 quart of candied pickle sticks.



Candied Pineapple

Oct 24, 2009 Author: enetwal | Filed under: Candies

Candied Pineapple

6 Servings

1 c Sugar
1 cn (20 ounce) pineapple,Slices
-packed in own juice
and 1/3 cup juice,Drained reserved
2 T Light corn syrup
Sugar

In 3 qt casserole, combine 1 cup sugar, 1/3 cup reserved juice and the corn syrup. Arrange five pineapple slices in single layer over sugar mixture.

Microwave on High 8-12 min. or until sugar dissolves and slices are glossy and transparent on edges, turning over and rearranging every 4 minutes.

Remove slices to wire rack and cool.

They will become more transparent as they cool. Add remaining slices to the hot syrup and repeat as above. When slices have cooled completely, coat with sugar.

Cover with wax paper and let stand on wire rack at least 24 hours to dry.

Recoat with sugar. Slices will be slightly sticky.

Store in airtight container with wax paper between layers no longer than 2 weeks.



M&M Christmas Ornaments

Oct 24, 2009 Author: enetwal | Filed under: Candies

M&M Christmas Ornaments

TREE ORNAMENTS =================
Plastic wrap
Pkg.’s M&M’s
Pipe Cleaner
Ribbon
CHRISTMAS WREATH ===============
Same ingredients as ornament
– but also a wire coat
– hanger

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner.
Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie “curling” ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M’s. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreath.



Choco-Almond Confections

Oct 24, 2009 Author: enetwal | Filed under: Candies

Choco-Almond Confections

1 1/4 c Blue Diamond Natural,Chopped
-Almonds,toasted
1 oz Squares milk chocolate
1/2 c Orange juice
1/2 c Granulated sugar
3 c Crushed lemon,orange, or
-vanilla wafers
2 T Curacao (or orange juice)

In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan.

Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds.

Chill mixture at least one hour.

Form into small balls; roll in the ground almonds.

Refrigerate in air-tight container for several days for best flavor to develop.

Makes about 3 dozen.



Chocolate Scotch Truffles

Oct 23, 2009 Author: enetwal | Filed under: Candies

Chocolate Scotch Truffles

1 1/2 lb Good-quality unsweetened chocolate
2 Egg yolks
1 c Confectioner’s sugar
1/2 c Heavy (or whipping cream)
4 T (1/2 stick) butter,Unsalted
1/4 c Scotch whiskey
30 Whole hazelnuts,Shelled
1 c unsweetened cocoa,Sifted powder,for dusting

1. Preheat the oven to 375F.

2. Place 10 oz. of the chocolate in a heavy saucepan, and melt over low heat. Remove the pan from the heat and set aside.

3. Combine the egg yolks and 1/2 cup of the confectioner’s sugar in a large bowl, and cream until well blended.

4. Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size saucepan and bring to a boil, stirring until the butter and sugar are thoroughly melted.

5. Slowly pour the hot sugar mixture over the egg yolk mixture, whisking constantly. Mix thoroughly and set aside to cool slightly. Then stir in the melted chocolate and the Scotch; beat for 1 minute.

6. Place the mixture in the refrigerator and chill until firm, 30 to 45 minutes.

7. Meanwhile, place the hazelnuts on a baking sheet and toast them in the oven for 15 minutes. Remove them from the oven and rub handfuls of nuts in a kitchen towel to remove the skins. Set them aside.

8. Roll a spoonful of the chilled chocolate around each hazelnut to form a truffle about 1 inch in diameter. Set them on a baking sheet lined with waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

9. Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat. Remove the pan from the heat.

10. Sprinkle a shallow dish generously with cocoa. Dip each truffle in the melted chocolate, covering it completely. Then lift it out with a fork and roll it in the cocoa. Arrange the truffles on the baking sheet again, and chill before serving.



Chocolatey Peanut Brittle

Oct 23, 2009 Author: enetwal | Filed under: Candies

Chocolatey Peanut Brittle

6 Servings

1/4 c Cocoa
1 t Baking Soda
1 T Butter
1 c Sugar
1/2 c Light Corn Syrup
1/4 c Whipping (Heavy) Cream
1 1/4 c Salted Peanuts

About 1 Pound Of Candy

Adding chocolate to peanut brittle makes the brittle taste different from any you’ve ever had before.

Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside.

In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are
hard and brittle.

(Make sure that the bulb of the candy thermometer
is not resting on the bottom of the pan when using one.)

Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container.