You can impress your friends and family with your own homemade candy. And for myself, there is nothing quite like a delicious morsel of candy that you made! The recipes in this article offers a choice of completely different types of candies to choose from. There is sure to be one to please you and your family and / or friends.
pecan penuche
1 1 / 2 cup packed brown sugar
1 / 2 cup half and half cream
Dash salt
2 tablespoons butter flavored shortening *
3 / 4 teaspoon vanilla
1 / 3 cup chopped pecans
Lightly grease 8-inch loaf pan;. Extracts
The medium saucepan, combine brown sugar, cream and salt. Heat to boiling over medium heat, stirring constantly. Cover and cook for 1 minute. Remove the cover. Insert a candy thermometer and cook over medium heat, without stirring, until temperature reaches 236 degrees. Remove from heat.
Add shortening, but do not stir. Cool, undisturbed, until the temperature is lowered to 120 degrees. Add vanilla and beat vigorously until the mixture starts to thicken and loses its luster. Stir in pecans. Spread in prepared pan. Cut into 1-inch squares. Cool until firm.
Note:. Make an orange-flavored penuche adding 1 tablespoon grated orange zest when you add shortening
* You can substitute butter for shortening.
angel CANDY
1 cup light corn syrup
1 cup sugar
1 tablespoon white vinegar
1 teaspoon baking soda
£ 1 chocolate almond bark
In a heavy saucepan over medium heat, combine, and cook sugar, corn syrup, and vinegar. Stir constantly, cooking until the sugar dissolves. Cook without stirring until temperature reaches 300 degrees or hard crack stage. Do not overcook (use a candy thermometer if possible). Remove from heat and quickly stir in baking soda. Pour the mixture into a buttered 9 x 13-inch pan. Do not spread the mixture will not fill the entire pan. CANDY When cool, break into bite size pieces. Melt chocolate bark in microwave until completely melted. Stir after 1 minute. If not melted, stir again after 30 seconds and repeat until melted. Dip pieces in melted chocolate bark and place on waxed paper. Let sit until chocolate is firm. Store in a cool place in airtight container.
Yield:. Approximately 1 1 / 2 £
Pistachio Divinity
2 1 / 2 cup sugar
1 / 2 cup light corn syrup
1 / 2 cup water
2 egg whites
1 teaspoon vanilla extract
2 / 3 cup roughly chopped pistachios
In heavy 2-quart saucepan, combine sugar, corn syrup, and water, and stir just until sugar dissolves. Cook to 260 degrees on candy thermometer (hard ball stage). While sugar mixture cooks, beat egg whites with electric mixer until stiff peaks form. While beating at high speed, gradually pour the sugar mixture into egg whites. Add vanilla and beat until candy loses its gloss and holds its shape. Quickly add nuts and mix well. Quickly spoon teaspoonfuls on waxed paper covered cookie sheets.
Yield: about 3 dozen pieces
Enjoy.
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