Chef Time!

Chef Time!

Friday, December 12, 2014

The Candyman Can, Cause He Mixes It With Love And Makes The World Taste Good!

"Who can take a sunrise, sprinkle it with dew
Cover it with chocolate and a miracle or two
The Candy Man, oh the Candy Man can
The Candy Man can 'cause he mixes it with love and makes the world taste good"


The late great Sammy Davis Jr. sang this sweet song, memories of the past. 

The holidays are upon us and as any other tradition, it just isn't Christmas if there's no homemade candy set out to enjoy. So I thought I would share a few with you.

Merry Christmas everyone! May your Christmas be blessed with joy and may you have a safe New Year's. I will see you all next year. Enjoy and happy eating!

CHOCOLATE PEANUT BRITTLE  
1 c. dark chocolate candy melts 
1 c. butterscotch candy melts 
1 c. peanut butter candy melts 
1 ½ c. peanuts (or nuts of your choice)
  
Combine together and melt in the microwave for 1 ½ minutes at a time until melted, stirring each time.  Next, stir in 1 ½ cup of peanuts (of your choice). Spread onto cookie sheet covered with wax paper, chill in freezer for ½ hour and break into bits. 
Note: you can also put spoonfuls into petit-fours to make peanut cups.
  
WHITE BARK  

Melt 1 pound of white candy melts in microwave or double boiler. Add ½ of a package of chopped heath bar bits, stir and pour onto cookie sheet covered with wax paper. Chill and break into bits.  

SWIRLED BARK  

Melt ½ pound of chocolate candy melts and ½ pound of white candy melts in separate dishes. Spread chocolate layer onto cookie sheet covered with wax paper. (Layer will be very thin). Pour melted white over chocolate, covering as much of the dark as possible (do not smear). Take a knife and cut through the mixture until a marble pattern is formed. Chill and break into bits.  
Note: if desired, mix slivered almonds or any type of nuts into the chocolate before spreading.      
  
PEANUT BUTTER BALLS  

4 c. confectioners sugar 
8 tbsp. melted butter or margarine 
1 ½ c. smooth peanut butter 
1 ½ c. crunchy peanut butter
  
Mix ingredients together and chill. Roll into balls and chill again. Melt 2 pounds of light chocolate candy melts in a double boiler and dip balls into chocolate. Placed covered balls on a cookie sheet covered with wax paper. Chill and eat.    

CHOCOLATE COVERED CHERRIES  

First prepare the mixture that will be the fondant syrup in your cherry chocolates: 
½ c. dry fondant 
3 tbsp. maraschino cherry juice  

Make a chocolate shell in each cavity of mold by spooning in about ½ to ¾ teaspoon of melted chocolate (either light or dark) and stroke upward with your brush until each bon bon opening is completely coated inside with chocolate. Spoon into each bon bon cavity approximately ¼ teaspoon of fondant/juice recipe. Place a drained maraschino cherry into each cavity. Spoon melted chocolate on top and spread around with brush, being sure all edges are sealed, so finished candy will not leak. Do not tap this mold.  
Place in freezer 4-5 minutes to chill then unmold.  
Note: chocolate covered cherries may be eaten as soon as they return to room temperature, but they have more liquid inside when they are at least 2-3 days old.  
   
TRUFFLES  

14 oz. package of candy melts 
½ c. whipping cream  

Chop candy melts coarsely; set aside. Place cream in a small saucepan over medium heat and bring to a boil, stirring constantly. Once cream reaches a boil, remove from heat; add chopped melts and cover pan. Let stand approximately 5 minutes, or until coating has melted. Stir until smooth and creamy. Refrigerate until firm. Roll into rounds. Truffles may be rolled into a variety of coatings, used as centers for dipping or served plain. Makes approximately 50 centers. Store truffles in refrigerator up to 3 weeks.  

Lemon Coconut Truffles 

Follow truffle recipe using white candy melts and stir in 1 teaspoon lemon flavoring. Roll centers to coat in 2 cups tinted shredded coconut.  

Mint Truffles 

Follow truffle recipe and stir in ½ teaspoon peppermint candy flavor. Drizzle melted green coating (flavored with peppermint) over truffle.  

Cocoa Truffle 

Follow truffle recipe and roll centers to coat in ¾ cup of cocoa.  

ROCKY ROAD CANDY  

1 lb. milk chocolate candy melts 
1 ½ c. miniature marshmallows 
¾ c. chopped roasted almonds 

Melt chocolate, mix all ingredients together and stir. Drop by teaspoons onto wax paper and let set.   
   
FRENCH CREAMS  

2 ½ c. powdered sugar 
3 oz. cream cheese at room temperature 
½ tsp. Mint extract, other flavorings 
Dash of salt  

Cream together cream cheese and powdered sugar. Add salt and mint extract, mix well. Roll into small balls and dip in sugar. Press in mold, removing immediately. May be rolled again in granulated sugar. Let dry several hours.   

PEANUT CUPS
  
1/3 pkg. dark candy melts 
1/3 c. peanut butter 
1/3 pkg. butterscotch candy melts 
1 to 1½ c. cocktail or Spanish peanuts  

Melt candy in double boiler or microwave, stir in peanut butter and peanuts. Spoon into petit-fours. Chill in refrigerator until hard.    

WHITE TRASH
  
1 lb. M&M’s (plain or peanut)    
3 c. Golden Grahams 
3 c. mini pretzels     
2 c. Rice or Corn Chex 
½ small can honey roasted peanuts   
2 lb. white candy melts 
½ package caramel bits  

Mix all dry ingredients in a large bowl and then pour on melted chocolate. Mix well and spread onto cookie sheet covered in wax paper. Chill and break into bits.   
     
Butterscotch clusters  

1 bag chow mein noodles 
1 lb. butterscotch candy melts 
4 oz honey peanuts (or cocktail)  

Melt butterscotch candy melts in double boiler or microwave (low heat) Stir in peanuts and noodles.  Spread onto waxed paper, chill & break apart.   

Chocolate noodle clusters
  
1 lb. dark chocolate candy melts 
1 can (5 oz) fried Chinese noodles 
1 c. toffee pieces 
¼ c. slivered almonds  

Line baking sheet with wax paper. In microwave safe bowl melt chocolate on high 1-2 minutes stirring every 30 seconds. Place noodles in medium bowl; crush slightly until 1” long; add toffee pieces. Pour melted chocolate over mixture, stir to coat. Spread onto wax paper, chill & break apart.       
Barnard Fudge (Mocha)

2 c. sugar
1 c. strong coffee
1 tbsp. butter
1/4 tsp. almond essence
1/2 c. chopped pecan meats

Mix the sugar, coffee and butter in a sauce pan and bring to a boil stirring occasionally till the sugar is all dissolved. Boil to 234 degrees. Remove from the fire and place in a pan of cold water When it has cooled to blood heat, add the almond essence and the nut meats. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares. This makes a smooth, creamy fudge of delicious flavor.

Bryn Mawr Fudge (Milk Chocolate)

2 c. sugar
1 c. whole milk or cream
3 tbsp. finely cut or grated chocolate
2 tbsp. butter
1 tsp. vanilla extract

Mix chocolate (cocoa may be used if desired), milk and sugar in a saucepan and bring to a boil, then add the butter. Stir constantly at first until the chocolate is completely melted and all ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and beat until it is creamy and beginning to get firm.

At this point ten finely cut marsh mallows may be added, if flecks of marsh mallows are desired thru the fudge. If added at the first of the beating while the fudge mixture is still warm, they will be completely dissolved. Turn onto oiled tins and cut in squares.

Vassar Fudge (Rich Chocolate)

2 c. brown sugar
3/4 c. milk
2 tbsp. butter
2 oz. chocolate cut fine
1 tsp. vanilla 
1/4 tsp. rose essence

Mix chocolate, sugar and milk in a saucepan and bring to a boil. Then add the butter. Stir constantly at first until the chocolate is completely melted and the ingredients blended. Then boil slowly over a moderate flame (chocolate burns very easily) stirring frequently. Boil to 234 degrees. Remove from fire and place in a pan of cold water. When it has cooled to blood heat, add the vanilla and rose essence and beat until it is creamy and beginning to get firm. Turn onto oiled tins and cut in squares.


Radcliffe Fudge (Peanut Butter)

2 c. sugar
1/2 c. milk
2 large tbsp. peanut butter
1/2 c. roasted peanuts
1/8 tsp. ginger flavoring, if desired

Mix the peanut butter, milk and sugar in a pan and stir frequently while coming to a boil. Boil to 234 degrees. Remove from the fire and place in a pan of cold water. When it is only lukewarm, add the ginger flavoring and beat till creamy and beginning to get firm. Add the peanuts and pour onto an oiled pan. Cut in squares.

Smith Fudge (Fruited)

3 c. sugar
1 c. milk
2 tbsp. butter
5 pulled figs, chopped fine
1/4 c. raisins, cut fine
1/2 c. chopped nut meats
1 tsp. orange juice
Grated rind of 1/2 orange

Mix sugar and milk and bring to a boil. Add the butter and cook to 234 degrees. Remove from the fire and place in a pan of cold water. When it has cooled to blood heat, add the chopped figs, raisins, and nuts. Add the orange juice and lightly grated rind. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares.

Wellesley Fudge (Whipped Cream)

3 c. brown sugar
1 c. milk
4 tbsp. butter
1/8 tsp. salt
1/2 square chocolate, finely cut
3 tbsp. cream, whipped till firm
1/2 c. nut meats, chopped

Mix sugar, milk, butter, salt and chocolate and stir over the flame until the chocolate is melted and ingredients blended. Cook slowly to 244 degrees, stirring frequently to avoid sticking to the pan. The later part of the rooking must be done slowly as it is easy to let burn at the high temperature. Take from the fire, add the nut meats and beat for two minutes or until it begins to thicken a little. Then add the whipped cream and continue beating until cool. Turn onto oiled tins and mark in squares.

Caramel Fudge

2 1/4 c. sugar
1 c. milk
2 tbsp. butter
1/2 tsp. vanilla

Place 1/4 cup sugar in a skillet and melt it, stirring constantly until it is a light brown syrup. Gradually add the cup of milk and blend thoroughly. Then add the remaining 2 cups of sugar, and cook to 234 degrees, adding the butter during the last few minutes of cooking. Remove from the fire and place in a pan of cold water. When cooled to blood heat, add the vanilla and beat until creamy and beginning to harden. Turn quickly onto oiled tins. Cut in squares. 1/2 cup chopped pecan meats may be added while beating.

Trinity Fudge

2 c. sugar
1/2 c. corn syrup
1/2 c. water
1 white of egg
2 tbsp. ginger syrup
4 tbsp. chopped ginger or 2 tablespoons maple syrup
4 tbsp. chopped figs

Mix sugar, syrup and water. Add either the maple or ginger syrup as desired and put over flame. Cook to 240 degrees, stirring occasionally. Pour very slowly over the stiffly beaten egg white, while beating constantly. Add the chopped fruit and continue beating until the mixture begins to lose its glossy look. When it begins to thicken pour onto oiled tins and cut in squares. This may be dropped from a teaspoon to make individual pieces if preferred. It requires quick work.

Divinity Fudge

2 c. sugar
1/2 c. corn syrup
1/2 c. water
1 egg white
1 tsp. vanilla
1/2 c. walnut meats

Cook sugar, syrup and water to 240 degrees, stirring occasionally. Add the syrup to beaten egg white, pouring slowly and beating constantly. When it begins to thicken, add chopped nut meats. Finely cut candied cherries and candied pineapple are a delicious addition. Little red cinnamon drops pressed into the candy before firmly set are decorative and good in Christmas boxes.

Vermont Pinoche

1 1/2 c. sugar
1/2 c. maple sugar
7/8 c. rich milk or cream
1 tbsp. butter
1/8 tsp. salt
1/2 tsp. almond extract
1/2 c. chopped peanuts

Put the sugar, maple sugar, milk, butter and salt in saucepan and heat to 236 degrees, stirring frequently. Remove from the fire and set pan in cold water. When cooled to blood heat add almond extract and nuts and beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Chocolate Coconut Squares

1 1/2 c. sugar
1/2 c. milk
1/2 c. cocoa
2 tbsp. butter
4 tbsp. shredded coconut
1 tsp. vanilla

Mix sugar, milk and cocoa and bring slowly to a boil. Stir frequently and heat slowly to prevent burning to 234 degrees. Remove from fire and set in pan of cold water. When cooled to blood heat add coconut and vanilla and beat till creamy and beginning to get firm. Pour onto oiled tins. Mark in squares.

Fruit Coconut

2 c. sugar
1 c. milk of a coconut
1 c. grated coconut (canned coconut may be used)
1/2 c. chopped nut meats
2 tbsp. chopped raisins

Cook sugar and milk of au cocoanut (or from canned cocoanut) to 230 degrees, stirring frequently. Add the grated cocoanut and boil slowly to 238 degrees, being careful not to let it burn. Remove from the fire and place the pan in cold water. When cooled to blood heat, add the nut meats and raisins. Beat until creamy and beginning to get firm. Pour onto oiled tins and mark in squares.

Almond Fudge

2 c. sugar
2/3 c. condensed milk
1/3 c. water
1 tbsp. butter
1 tsp. vanilla
1 c. blanched almonds

Mix sugar, condensed milk, water and butter. Heat slowly and stir frequently to avoid burning. Cook to 233 degrees. Remove from the fire and place in cold water. When cooled to blood heat add the vanilla and almonds. Beat until creamy and beginning to get firm. Pour onto oiled tins and cut in squares

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