Category: candy

Low-Fat S’Mores Fudge

Low-Fat S’Mores Fudge

8 ounces reduced-fat semisweet chocolate-flavor baking chips
2/3 cup non-fat sweetened condensed milk (not evaporated milk)
1 teaspoon vanilla extract
1 1/3 cups miniature marshmallows
2 low-fat graham crackers, broken into small pieces.

Line an 8-inch square pan with aluminum foil, then grease the foil.

Cook the chips and condensed milk in a heavy saucepan over low heat, stirring often until melted and smooth. Remove from heat, let cool 2 minutes, and then stir in the vanilla extract and 1 cup of the marshmallows.

Pour into lined pan. Stick graham cracker pieces and remaining marshmallows into fudge. Refrigerate 3 hours or until firm. Invert pan, peel off foil and invert fudge.

chocolate bag basket

Chocolate Bag Basket

These are beautiful filled with chocolate dipped strawberries.

Buy small brown paper bags and paint them with vegetable oil until the paper is translucent. Turn them upside down to drain out any excess oil. Pour tempered chocolate inside the bag and turn and tip the bag until all of the sides are covered. Turn the bag upside down to pour out excess chocolate. Remove the bag to a parchment paper covered tray and place them on the tray upside down. Put the tray into the refrigerator to chill.

When firm, CAREFULLY peel off the paper. You may have to coat the insides of the bags a second time in order to get a thick enough coating of chocolate. This is a bit tricky, so you may have to experiment for best results.

almond candy jewels

Almond Candy Jewels

1/2 cup butter
2 cups slivered almonds
1/2 cup granulated sugar
2 tablespoons light corn syrup
1/2 cup semisweet chocolate chips or
    butterscotch, vanilla milk or toffee chips
    or chopped red and green candied cherries

Line large baking sheet with waxed paper, set aside.

For best results, assemble all ingredients before starting.

In 10- or 12-inch skillet melt butter until sizzling; add almonds, with  wooden spoon (not rubber spatula), until sugar and nuts are golden brown (4 to 9 minutes). (Watch  closely to prevent burning.) Immediately remove from heat; sprinkle with desired topping  above. (Do not stir.)

Working quickly, using two spoons, drop level tablespoonfuls of almond mixture, forming mounds, onto prepared baking sheet. Refrigerate until firm (about 45 minutes).

Place individual clusters in paper candy cups or on squares of colored foil; store in airtight container at room temperature. Candy cups and colored foil are available at cake decorating stores.

Almond Toffee
Omit topping. Quickly spread candy mixture in very thin layer onto prepared baking sheet. Cool completely (at least 30 minutes).

Break into small pieces. Store in airtight containers. Place in jars or cellophane bags for gift giving.

Serves 30.

chocolate anise bark

Chocolate Anise Bark

Source: Gourmet – November 2000

1 teaspoon anise seeds
1/3 cup dried tart cherries
1/3 cup dried apricots, coarsely chopped
1/3 cup salted roasted cashews, coarsely chopped
6 ounces fine-quality bittersweet chocolate
    (not unsweetened), finely chopped

Line a small baking sheet with foil and chill.

Finely grind anise in an electric coffee/spice grinder.

Stir together cherries, apricots and cashews.

Melt chocolate in a double boiler or a small metal bowl set over a small saucepan of barely simmering water, stirring occasionally, until smooth.

Stir in anise and half of fruit and spoon onto center of baking sheet. Spread with a rubber spatula into a roughly 10- x 5-inch rectangle and sprinkle with remaining fruit mixture, pressing lightly to help adhere.

Chill until firm, about 30 minutes, then break into pieces.

Bark keeps, covered and chilled, 1 week.

Makes 6 pieces.

jelly bean nest cookies

Jelly Bean Nest Cookies

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 cup butter or margarine
8 ounces cream cheese
2 cups granulated sugar
1 egg
1 teaspoon vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon almond extract
Jelly beans
Flaked coconut (tinted green)

Beat together margarine and cream cheese. Add sugar, egg, vanilla extract, coconut and almond extracts. Mix well.

In a separate bowl sift together the flour and the baking powder. Add flour mixture to the creamed ingredients gradually, beating well after each addition.

Bake at 350 degrees F for 12 minutes. Cookies will not brown on top and remain a creamy white color. Remove from oven and immediately scoop the top out of each cookie.

Fill the top of each cookie with tinted coconut to make a nest, (to tint place coconut in a plastic bag with several drops of green food color and shake to coat) and place 3 jelly beans on top.

easter basket cookies

Easter Basket Cookies

1/2 cup shortening
1/2 cup butter
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Beat shortening, butter and sugar until light and fluffy. Beat in eggs, one at a time.

Combine dry ingredients; blend into mixture. Chill dough for easy handling; roll out on lightly floured surface. Cut out Easter shapes with cookie cutters. Bake on ungreased cookie sheet at 400 degrees F for 6 to 8 minutes, until lightly browned. Let stand a few minutes before removing to cool.

2 cups confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
2 tablespoons hot water
Candy decorations

Combine ingredients in bowl; beat until smooth. Divide into 4 bowls; tint with food coloring. Spread on cookies; decorate as desired.

easter scripture bars

Easter Scripture Bars

This is an old Easter recipe. Use the Bible for reference.

2 Jeremiahs 17:11
1 cup Jeremiah 6:20
1 tablespoon melted Psalm 55:21
1/4 cup I Kings 4:22
1/4 teaspoon Leviticus 2:13
3/4 cup chopped Numbers 17:8
1 cup chopped Nahum 3:12
1/2 teaspoon Galatians 5:9
1 teaspoon liquid Numbers 17:8

In case you are not accustomed to using your Bible in the kitchen; begin the recipe by taking 2 parts of the ingredients you will find mentioned in Jeremiah 17:11. Add a cup of the ingredients mentioned in Jeremiah 6:20 and so on. If there is more than one ingredient mentioned, always use the first. Another point is in Biblical days some ingredients do not appear in modern form; such as baking powder is used when in Galatians 5:9 they suggest a word to make dough rise. Beat Jeremiah 17:11 until light; add Jeremiah 6:20 and Psalm 55:21. Blend well.

Sift dry ingredients together; add all chopped ingredients and flavoring and blend well. Pour into greased shallow cake pan; bake in slow 300 degree F oven about 25 minutes. Cut into bars and roll in Jeremiah 6:20.

Makes 24 bars.

greek easter cookies

Greek Easter Cookies

1 cup butter
2 cups granulated sugar
7 large eggs
1/2 cup milk
9 1/2 cups flour
5 tablespoons baking powder
1 teaspoon salt
6 drops bergamot flavoring or 1 tablespoon vanilla extract
Sesame seed

Cream butter. Add sugar and mix thoroughly. Add beaten eggs and continue mixing. Sift dry ingredients together and add to mixture alternately with milk and flavoring. Knead well and shape as desired. Dip in sesame seed and bake at 350 degrees F for about 15 or 20 minutes.

cherry, pineapple and coconut easter eggs

Cherry, Pineapple and Coconut Easter Eggs

2 boxes confectioners’ sugar
1 cup (2 sticks) butter or margarine
1 teaspoon salt
1 small can Carnation evaporated milk
1 package chopped nuts
1 small bottle maraschino cherries, drained well and chopped
1 can coconut
1 small can crushed pineapple, drained well
12 ounces semisweet chocolate chips

In a large bowl, mix or beat together the sugar, butter, nuts, cherries, pineapple and coconut. Add salt and enough milk to bind the mixture together, but not runny. Shape into eggs and allow to dry on a lined baking sheet until firm.

Melt chocolate chips in double boiler. If you like, you can add shaved paraffin to chocolate chips to make the chocolate shiny. Dip shaped eggs into melted chocolate and set on baking sheet to firm up. Once firmed, you can decorate the eggs with frosting.

sugar eggs

Sugar Eggs

Parents, younger children definitely need your help with this project. Choose a dry day to work on this project because the sugar won’t set as well if it’s humid. Make extras, as these are fragile and may break while you’re working on them. One batch makes one large egg (5 to 6 inches tall) or several smaller ones. To prevent sugar from drying out while working, cover it with a damp paper towel.

Mix and color the sugar
Place 4 1/2 cups of superfine sugar in a mixing bowl and add 3 tablespoons of water. (To make superfine sugar, pulse regular granulated sugar in a blender for a few seconds.) Use your hands to work the water into the sugar. Add tiny drops of liquid or gel food coloring to reach desired shade.

Pack sugar mixture firmly into egg-shaped plastic candy molds. Some egg molds have one flat side on which the egg will sit; if you prefer an egg that’s rounded on both sides, make two halves from the rounded half of the mold.

Preheat oven to 200 degrees F. Invert molded sugar onto a cardboard cake round or baking sheet. If it breaks or any cracks appear, re-pack and try again. Transfer cardboard round to over. Because the cardboard will burn if the oven is too hot, test the accuracy of your oven with a thermometer or use a baking sheet instead.

Eggs that are 6 inches or larger should bake for about 20 minutes, smaller eggs for about 10 minutes. Adjust baking times as necessary. When the egg is ready, the surface will feel firm when you press it gently with your finger.

Eggs can remain solid, but if you plan to hang them from ribbons or use them as boxes, they should be hollowed out. Let egg halves stand at room temperature for about 2 minutes. Hold one egg gently in your hand and hollow it out with a melon baller or small spoon, leaving the shell 1/4- to 1/2-inch thick. The sugar that you scoop out can be used for another egg.

Smooth the rough edges so egg halves join easily. Rub the cut edge in a circular motion over sandpaper.

Join halves
If you are decorating the eggs, do that before you join the two halves. Pipe Royal Icing onto edge of one egg half, then press over half against it. Hold in place for a few seconds, then set aside to dry.

Decorate eggs with a sprinkling of sugar or piped-on Royal Icing, which hardens as it dries. Or use a combination of the two in a technique called "flocking."

Flocking: Pipe icing onto an egg, then spoon sugar (tinted or white) over it immediately. Continue piping and sugaring one small area or design at a time. Let dry, then gently brush off excess sugar.

Icing: Tint Royal Icing with liquid or paste colors, and transfer to a pastry bag fitted with a small round icing tip (No. 1 or No. 2). Pipe designed onto egg halves. Let dry.

Sugaring: Make stripes or plaids, or cover the entire egg with sugar. Dab small amounts of powdered coloring into superfine sugar, or leave it white. Combine two egg whites with a few drops of water (less than a teaspoon); beat with a fork until frothy. Paint egg whites onto sugar egg with a soft paintbrush. Then spoon sugar generously over wet egg whites, and gently shake off excess.

Ornaments: Suspend smaller eggs from flowering branches, indoors or out. Tie a knot in the middle of a 12-inch length of ribbon. Before joining egg halves, pipe icing onto edge of one half, then lay the ribbon onto icing with knot just inside egg; dot more icing onto ribbon, and press other egg half into place. Let dry. Tie ribbon ends into a small bowl.

Baskets: Arrange sugar eggs in Easter baskets, as you would real eggs. The plastic molds used to make sugar eggs are available in lots of shapes, so you can even make a sugar basket to hold the eggs and a sugar bunny to accompany them.

Keep sugar eggs from one year to the next. Wrap in plastic to keep pests out, nestle in a box with padding and store in a cool, dry place.

Royal Icing
5 tablespoons meringue powder
Scant 1/2 cup water
1 pound confectioners’ sugar

Beat all ingredients on low speed with paddle attachment until fluffy, about 7 to 8 minutes. Thin with water to desired thickness. Use stiff Royal Icing to glue egg halves together and to pipe on decorations like flowers. Medium-stiff icing is good for piping lines.

If not using icing immediately, leave at room temperature and cover with a damp paper towel.

Makes about 3 cups icing.