Written on July 31, 2010 at 3:25 am by candyrecipe

Candy recipe?

Filed under Candy Recipe 3 comments 3 Comments Post a Comment

1. Debbie Z says:

   July 31, 2010 at 3:25 am

   Here’s an easy fudge recipe. I could eat the whole batch!

   http://www.ehow.com/how_2285083_easy-peanut-butter-fudge-delicious.html
2. Nikki S says:

   July 31, 2010 at 3:25 am

   Salt water Taffy Recipe

   2 Cups of sugar

   1 Cups of light corn syrup

   2 Tablespoons of butter or margarine

   1/4 t. oil of your favourite flavouring.

   7 drops of food coloring

   1 Cup water

   1 1/2 tablespoons of salt

   Butter and or grease the sides of a 2 quart saucepan and add sugar, corn syrup, 1 cup of water and 1 1/2 teaspoons of salt.

   Cook the recipe on a medium level of heat and stir constantly until the sugar dissolves. Continue cooking until the oven reaches 275° F, without stirring. The mixture should should begin to lightly.

   Remove the taffy from the heat and stir it up in butter or margarine. Once stirred add flavoring and food colouring to the mix. Pour into a greased cake pan and let it cool down for 30 or so minutes. When it is cool enough to handle butter your hands and pull the taffy until it becomes too difficult to pull anymore.

   Cut the salt water taffy into four pieces. Then pull each piece of taffy into a long string of about 1/2 inches thick. Butter up a pair of scissors and cut small bite-sized pieces and wrap it with candy wrapping.

   This recipe can make you about 1 1/2 pounds of yummy salt water taffy.
3. Charlene says:

   July 31, 2010 at 3:25 am

   Orange Slice Candy

   4 navel or blood oranges
   2 tbs corn syrup
   2 cups sugar

   Use a knife to carefully remove the thick orange skins. Gently score them with the knife, making small slashes int the skin. This will help release the flavor.
   Place the peels in a saucepan or pot and pour in enough cold water to cover. Turn the heat to high. When the water boils, turn the heat to medium-low and let the peel cook for at least 7 minutes, no more than 12.
   Drain the peels, and set them aside, saving one cup of the water used to cook them. Mix the cup of water with the sugar and corn syrup.
   Boil the sugar/water/syrup mixture. Use the thermometer to check the temperature. When the temperature reaches 236 degrees, remove from heat. Return the peels to the mixture and cook on low until the peels soak up the remaining liquid. This should take only a few minutes.
   Allow the peels to reach room temperature. When they have cooled enough, drain them on paper towel and roll them in sugar. Set them out to dry on a rack.

   —–

   Peppermint Candy

   1 c. granulated sugar
   1 c. light corn syrup
   1 c. water
   1/2 tsp. peppermint oil

   Sprinkle a thick coat of powdered sugar on a cookie sheet.
   Combine the granulated sugar, light corn syrup and water in a heavy saucepan.
   Cook over medium-high heat until the hard-crack stage on a candy thermometer.
   Remove from heat.
   Add the peppermint oil.
   Stir well.
   Pour onto the cookie sheet.
   Sprinkle with more powdered sugar.
   Cut with kitchen shears as soon as cool enough to handle.
   Store in an airtight container or freezer bag.

   —–

   Candy Apples

   Things You’ll Need:
   1 1/4 light corn syrup
   Red food coloring
   Sugar
   6 to 8 apples
   Sticks
   Parchment paper
   Metal sauce pot
   Wood sticks
   1 ½ cups water
   Candy thermometer

   Wash the apples in your sink. Dry them with a dish cloth.
   Press a wood stick about halfway into the stem area of each apple.
   Pour the water into a saucepan. Use a stainless steel saucepan at least three quarts in volume.
   Add the sugar and the corn syrup. Stir to combine all of the ingredients.
   Heat the sugar mixture at a medium setting.
   Bring the sugar mixture to a boil. Then turn the heat setting to high.
   Continue to cook the sugar mixture until it reaches 283 degrees, close to the hard ball stage.
   Add 1 teaspoon of red food color once the hard ball stage is reached. Stir with a metal spoon.
   Place your candy thermometer in the side of the saucepan. Watch the temperature rise until it reaches the hard ball stage, at 300 degrees.
   Take your saucepan off the stove. Set a timer for two minutes and let your sugar mixture rest for this time.
   Dip one apple in the red candy apple mixture. Swirl the apple around to evenly coat it. Pull the candy apple out. Let the excess mixture drip back into the saucepan.
   Place your candied apples on cookie wrap to cool and harden. To catch the excess red candy, have a cookie sheet wrapped in foil under the cookie cooling sheet.

   —-

   Butterscotch Candy

   Place 1 cup brown sugar, 1 cup sugar, 1/4 cup corn syrup, 1/2 cup butter, 2 tbsp. water, 2 tbsp. vinegar and 1 tsp. vanilla into the saucepan.
   Put the saucepan on the stovetop, and warm the contents over medium heat.
   Melt the sugar and butter, then reduce the heat until the mixture comes to a medium boil. Stir with the spatula and scrape the sugar mixture off of the sides.
   Heat the mixture until it reaches 300 degrees F on the candy thermometer. If you do not have a candy thermometer, drop some of the hot mixture into a glass of ice water. When it has reached about 300 degrees, the mixture will form hard candy balls that crack when dropped into cold water.
   Cut a piece of the aluminum foil to fit the cookie sheet and butter generously. Pour the hot candy mixture onto the buttered foil and cool slightly.
   Score the top of the candy to form squares. Allow it to cool completely.
   Break the candy apart along the scored lines. Dust with powdered sugar, if desired, to keep them from sticking together, and store in an airtight container. This method makes a little over 1 lb. of butterscotch.