Get the recipe – sarahfit.com Recorded on December 18, 2010 using a Flip Video camcorder. This is a super cheap and easy recipe for the holidays! Enjoy my Candy Cane Oreo Ball Truffles!
www.mandisachesser.com This is a very simple and delicious English Toffee candy recipe. Ingredients Butter Sugar Light Corn Syrup Chocolate Chips Water Walnuts Audio produced by Mechanism of www. free-instrumentals. com
[Instructions en francais ci-dessous] Ingredients: 14 oz block of tamarind paste, 3 C water, 1 1/2 C brown sugar. Cut the tamarind paste into cubes. Boil the water, then pour it over the tamarind paste and let it soak for an hour. Strain the tamarind paste through a cheesecloth or sieve to obtain 2 cups of thick liquid. Add water or boil off excess liquid as needed to obtain 2 cups. Over medium-high heat, stir sugar into tamarind liquid in a heavy pot. Stir constantly to ensure the bottom does not burn. Mixture will spatter and can burn you so wear gloves and use a spatter guard to protect yourself. Continue cooking and stirring until the mixture reaches 240F on a candy thermometer (soft ball stage), about 15 minutes. Mixture will have reduced and thickened. Pour mixture into a baking dish and let cool. Once cool, use a spoon to scoop small amounts (large balls will not hold their shape) and roll them in sugar. Serve immediately or store indefinitely in the refrigerator. Ingredients: 400g pate de tamarin, 750 ml eau, 330g sucre roux. Coupez la pate tamarin en morceaux. Versez-y l’eau bouillante et trempez le tamarin pendant une heure. Passez le tamarin par une etamine pour obtenir 500ml de liquide. Ajoutez de l’eau ou faites reduire la liquide en la bouillant si necessaire pour obtenir les 500ml. Sur feu vif-moyen, ajoutez le sucre roux et remuez constamment afin d’assurer que le fond ne crame pas. La liquide va eclabousser donc c’est conseille de mettre des gants ou se …
In this video, Betty demonstrates how to make Sweet and Crunchy Sesame Seed Brittle. This is hard candy, packed with sesame seeds. We bought the sesame seeds on our recent field trip to Happy Meadow Natural Foods in Berea, Kentucky. I only made a half-recipe of the Sesame Seed Brittle in this video, but I am giving the full recipe below: Ingredients (for the full recipe): 1 ¼ cups sesame seeds 2 cups sugar 2 tablespoons water 1 teaspoon vanilla extract Note: You will need a large skillet for this recipe. If you are using a cast iron or stainless steel skillet, you can use a metal spoon. If you are using a nonstick skillet, you may use a wooden spoon. Be sure your cooking utensils can withstand high heat. Cook 1 ¼ cups sesame seeds in your skillet over medium heat, stirring often for about 8 to 10 minutes, or until the seeds are golden brown. Remove the seeds from the skillet and place them on a plate while you prepare your candy mixture. Cook 2 cups sugar and 2 tablespoons water in the just-emptied skillet over low heat, stirring constantly, about 10 minutes, or until sugar is melted. Quickly stir in toasted sesame seeds and 1 teaspoon vanilla. Pour onto a well-greased metal pan or baking sheet. Quickly spread to desired thickness (about 1/8 to 1/4 inch), using a metal spatula. Cool completely–about 20 minutes. Break into pieces and store in an airtight container. Enjoy! –Betty 
Chef2Chef invites you to participate in the Chef2Chef Recipe Challenge. You’ll get the chance to showcase your original recipes amongst the culinary community. This week’s recipe challenge: Homemade Halloween Candy. Stay tuned and enter the Chef2Chef Recipe Challenge for a chance to win a KitchenAid Mixer and an opportunity to see your recipe on the Chef2Chef site. For more information visit us at www.chef2chef.com, tweet us @Chef2Chef or check out our Facebook page www.facebook.com/chef2chefnet
Get the Recipe Here: find.myrecipes.com Have no fear of making fudge with these easy techniques. Find this recipe and more at myrecipes.com.
Looking for a great Halloween candy recipe? Chewy, soft coconut balls are wrapped in fondant ‘bandages’ to form delicious mummy truffles.
In this video, Betty demonstrates how to make delicious and seasonal Bourbon Balls, made from the recipe of Maker’s Mark. I received this recipe when Rick and I went on a tour of Maker’s Mark Distillery at Loretto, Kentucky. (If you are interested in the tour, please view my video, Bettys Trip to Maker’s Mark Distillery with Rick.) I wanted to share this recipe with you, because it is a perfect candy to have on hand as the holiday season approaches. This candy freezes well, so you can make it early on, and have it ready for guests at a moments notice! I also like them when I have a taste for just a little something sweet. I actually like them better frozen! Ingredients: 1 pound box confectioner’s sugar 1 stick melted butter ½ cup Makers Mark Bourbon whisky 1 cup chopped pecans (Also needed: chocolate and parafin for coating) Soak nuts in Bourbon overnight. Combine all ingredients (except coating materials) and refrigerate until firm. Roll in small balls and dip in Bakers semi-sweet chocolate melted with paraffin. (I used a 12 oz. bag of semi-sweet chocolate chips, mixed with 1 oz. paraffin in a double boiler. I then coated the Bourbon balls with the chocolate mixture, and placed them on waxed paper to set up. I placed a single half-pecan piece on the top of each piece of candy, and pressed it lightly while the coating was still hot. I let the finished Bourbon balls cool. You can use a refrigerator or freezer to speed up the process. Then I placed them in a candy dish for …
Last year, the WCFoodies’s caramel apples were a disaster. This year, Rebecca tries again – and then adapts the caramel into pumpkin spice & sea salt candies perfect for your Halloween party.
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