Candy Recipes

[annmarie]

Oh some of these are great...they will be soon tested out...I will need to look up what some of the different ingrediants are, just different names for things...I hope

[Salsabil]

just different names for things...I hope

I hope this, too. But some of the recipes are similar as my recipes and so I hope they will work

[annmarie]

Fingers crossed, either way we can throw in something to make something slightly different and hopefully edible LOL

[Siobhan Shadow]

I love pecans as well. They are my favorite nut for using to make candy or cookies, even cakes. Shari

[angel011977]

Ok here is an Easy fake fudge I make. I found a recipe in a book and altered it to fit my needs.

12oz (2 cups) chocolate chips
1 can sweetened condensed milk
2 cups small marshmallows

1) in a double boiler combine chips and condensed milk heat until the chips are completely melted stirring constantly (if you don't have a double boiler you can do it in a pan but you might burn some of the chocolate and wind up with hard bits in the finished candy)
2) after finished melting the chips and milk add marshmallows and heat until the marshmallows are completely melted (It gets thick and stiff so hope your arms are in good shape)
3) once the mix is throughly melted pour onto a lightly sprayed pan or silicone mat (I use the silicone and keep folding it in on itself and it gets a nice texture.)
4) let cool and then cut into pieces.

[sharong]

Does anyone have a recipe for Peanut Butter Fudge using splenda?

[dotso3]

Thanks for the wonderful recipes. My mouth is watering and I started a diet. lol

[quiltersblock]

Oh some of these are great...they will be soon tested out...I will need to look up what some of the different ingrediants are, just different names for things...I hope

If you're trying to figure out what something is or a substitute for something, just ask. I'm sure someone has the answer and will be willing to help. Many of the things in my recipes are brand names for specific items - usually because we've found they work the best of the many items we can purchase. We have a lot of items and a lot of brands in the US; we're spoiled.

About a dozen years ago I was at the grocery with my list, picking up my weekly items. In the condiments aisle, standing in front of the pickles, was a woman in her 40s. She seemed confused somehow and yet it wasn't the usual look of a shopper in distress of not being able to find that certain item. I waited a moment, but she seemed unmindful of my presence. So, I parked my cart and walked over to the pickles and picked up a jar of sweet gherkins and a jar of cucumber chips and put them in my cart.
"Excuse me," the woman said, in rapid English with a heavy accent.
I turned and asked how I could help. She asked me what the difference was in the pickles. Thinking she meant the two I had chosen, I explained one was for sandwiches on a bun and the other was to be served in slices on a relish plate. Pointing to two jars of dill pickles with two different brand names, she repeated the question. I told her it was just a brand name and a personal shopper preference of taste, price, quantity, quality of item pickled. She shook her head. Then she told me she was an immigrant from the Ukraine and had long wanted to come to the US to become an American, had worked to improve her English, to study for her citizenship test, to learn to fit in, but after nearly a year she was still confused about many things. She noted the shelves were always full and there was so much of so many things. I told her this was not true during the Depression and during other times when there have been shortages but the marketplace wants to profit and tries to please the consumer so they don't shop somewhere else. She said she understood basic economics, but it still escaped her why there were different jars of dill pickles on the shelf. And then she counted them. There were six different jars of dill pickles. She counted the different jars of the other pickles, but it was the six different jars of dill and her question that always stuck with me.
"What is the difference?" she asked and paused. "Why do you think you have so many on the shelf?"
My answer to her was: because we can. It's not fair. We have the ability to feed the world, and sometimes we actually try. Maybe someday we'll succeed. Meanwhile, we're spoiled.

Hugs and Smiles, quiltersblock

[mesewnice]

Here's another fudge recipe - it's very yummy.

Chocolate Fudge

400g dark chocolate (chopped)
395g sweetened condensed milk
1 teaspoon vanilla extract
150g unsalted butter (chopped)
1 tablespoon orange flavoured liqueur

Place chocolate, condensed milk, vanilla, butter and liqueur in saucepan over low heat & stir until chocolate is melted.
Increase heat to medium high & simmer 3 – 4 minutes or until mixture is smooth & slightly thickened. Carefully pour mixture into lightly greased tin (16cm) lined with non-stick baking paper and smooth over with back of spoon.
Refrigerate for 2 hours or until set. Remove from fridge and cut into 4cm squares and wrap each piece in grease-proof paper.
Makes 16 squares.
For adults – you can use Cointreau, Grand Marnier etc. to flavour the fudge.

[Siobhan Shadow]

Quilter blocks that is a great way to put it, we are spoiled and we do it because we can. LOL.. Shari

[annmarie]

Thanks quiltersblock, the one thing I am stuck on for the minute is corn syrup??

[quiltersblock]

Thanks quiltersblock, the one thing I am stuck on for the minute is corn syrup??

Ah, the corn industry ....
This may be something that is more uniquely North American. It's found in soda pop, and a LOT of other products and is used in place of honey or sugar and is less expensive, and is often used in greater quantities. It has a prominent position in the US food industry. High fructose corn syrup is a sweetener made from corn. It enhances flavors of fruit and spices in products such as spaghetti sauce and yogurt. It protects the freshness of breakfast bars and gives them their soft texture. (When added to cookie dough it keeps the dough soft and the cookies don't crumble). It is stable in acid systems where sucrose (sugar) is not. It reduces water activity and extends shelf life through moisture control and thus inhibits microbial spoilage. When used in canned foods it helps them taste fresher. It keeps foods fresh by giving a constant moisture level. It is very easy to transport - have you seen those big rail tanker cars with MCP (MN Corn Products) or ADM (Archer Daniels Midland) on the side? And it's easy to incorporate into recipes.

First, the terms fructose, corn syrup, and high fructose corn syrup are often interchanged, and used incorrectly. Fructose is a simple sugar that is commonly found in sugar, fruits and honey. Corn syrup is entirely glucose-based and is used as a non-sweet thickener. High fructose corn syrup is made of nearly equal portions of glucose and fructose and is used as a sweetener. High fructose corn syrup was so named because it is high in fructose relative to corn syrup - but it has about the same amount of fructose as is found in honey or sugar.

Karo is one of the biggest brand names in corn syrup in the US. Their website is here http://www.karosyrup.com/products.html
Just as facial tissue is associated with the brand name Kleenex, corn syrup is often referred to in many places as Karo syrup, although any brand will work.

To see corn syrup bottles, you can go to this web page for images and links to get a better understanding of the product and where you might find a substitute for it outside of North America.
http://images.google.com/images?hl=e...num=1&ct=title

There is a big, long-standing battle about the benefits and dangers of corn syrup in our foods in the US. American products also go into Canada and Mexico; labels are often tri-lingual. (It's one way to get Americans to learn another language). While this battle is primarily over processed foods, many condiments such as ketchup, pancake syrup, soda pop, and cooking and barbeque sauces contain corn syrup - often in high levels. America has gone from cooking at home to eating out, picking up from the drive-through, and fixing quick snacks, which is part of the problem.

Some recipes simply call for corn syrup. A sweet treat made from this marvelous product can be a wonderful thing. But just like everything else, too much of a good thing can be bad for us.

Since corn syrup isn't found in all markets, you might have to substitute something called golden syrup. They aren't the same thing but they're almost interchangeable due to very similar properties.. Corn syrup is made through the production of cornstarch and was once marketed as a health food because it was made from corn. The sweetener is glucose. While golden syrup is similar in appearance to corn syrup - it's golden in color - it is sugar syrup made from sugar cane juice that has been concentrated and is about 25 percent sweeter than sugar. Golden syrup has a toasty flavor to it, whereas corn syrup is mild. Golden syrup can be used in baking to inhibit crystalization of sugar. Golden syrup can be purchased in the US, but is usually only found in specialty stores or the specialty section of a large grocer. Golden syrup is sometimes called light treacle (sp?)

Then again, you may want to go to a candy-making or baking specialty store to find a source of pure glucose. It keeps the finished candy from crystallizing, which is what the sugar will do on its own without the syrup.

Hope this helps rather than confuses our international friends.

Hugs and Smiles, quiltersblock

[chris13212]

OK..its a little late for Easter...and I understand people either love or hate PEEPS. I happen to love them. Last Sunday, I was given a chick PEEP, whose bottom third was dipped in Milk Chocolate. It sounded gross...looked like a Peep had gotten dirty...but it was delish!. On Monday, I took off looking for half price PEEPS, bought a few boxes, bought some candy making (ie, that good stuff) chocolate, and made the PEEPS/Chocolate treat. YUMMO...and Easy. I'll have some pics of them posted soon.
Chris

[mamamary]

lol, maybe I'd like them covered in chocolate!

If you like chocolate, try this.

Break graham crackers into 4 pieces. Spread 1/4 in of peanut butter on top of each cracker. Dip into melted chocolate and let set. Enjoy!! they are simple and yummy!

[quilt-silly]

I think that Divine Divinity is the same as the one on the Karo Syrup bottle starting back in the 1930's! You're right, too - this one is tooth-crackin' sweet! It's a wonderful recipe, though. Add some almond extract and a few drops of red food coloring for pink cherries divinity. Add some butter extract and a touch of lemon or mint extract with yellow or green coloring and make your candies very small for dessert mints.

For the penuche, I discovered last year that instead of beating it with a wooden spoon until my arm fell off, I could beat it with my electric mixer - I had the best penuche I'd ever made last year. I made some batches with toasted coconut and pecans in it (added after beating) and some batches, I made with very strong espresso in place of a little of the milk - it was great, with a very mild coffee flavor. A tiny bit of finely ground espresso roast coffee added with the vanilla would probably work better for a good strong coffee flavor.

I like adding coffee and other stuff to fudge, too - orange extract, for instance - yummy!

[KarenJay]

Thanks for that info on the corn syrup - years ago we could get corn syrup but I have not seen it in the supermarket lately.

[MaryEHenry]

fudge recipe:
3/4 cup sweetened conds. milk
1/2 cup sugar
1/2 cup butter
400 g toblerone bar, broken into pieces ( I use the presidents choice suisse bar - cheap and easier to work with)
Mix evap milk, sugar and butter in a pot on med heat. Stir constantly. Bring to a boil, boil gor 5 min, stir constantly. Remove from heat. Add broken bar. Stir until melted. Pour into pan ( i use 9 x 9 but whatever you have will work) Refrigierate.
I put wax paper on the bottom of the pan. I have never tried doubling the order, it can get hard to stir once the bar melts. You can combine 2 batches together if you have a long pan. I have combined 2 batches and poured them into a pizza pan.

[Joyce05]

Thank you Quilters Block. I can't wait until the holidays to make these. I am sure they will be loved by all.

[copie5]

WOW Thank-you for all of theses I gained a few pounds reading thru them!!

[123mccoach]

OK folks, please put some receipes for diabetics. I just found out Tuesday that I am a diabetic and was told what I couldn't eat. It seems it's just about everything I like and eat.

I guess I need receipes with no surgar and no white food. That includes flour. Now how do they expect me to make any kind of desert without flour. Anything with fruit has sugar. I guess I can eat meat and lettuce. WOW what a variety. I don't know how people do it.