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INGREDIENTS:
3/4 cup butter
2 cups white sugar
1 cup chopped almonds
2 cups milk chocolate chips
1/2 cup finely chopped almonds
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DIRECTIONS:
In a saucepan over low heat, combine the butter, sugar and 1 cup chopped almonds. Stir
constantly until mixture boils, then do not stir or shake. Heat to 300 to 310 degrees
F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water
forms hard, brittle threads.
Pour onto a large buttered cookie sheet. Immediately press chocolate chips onto the
hot candy. As the chocolate melts, spread it into a coating over the candy.
Sprinkle finely chopped almonds over the top; cool, and break into uneven pieces.
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Delicious Candy Recipes
Almond Buttercrunch Candy II
"This is a close copy of the popular almond and chocolate
candy." Original recipe yield: 25 candies.
INGREDIENTS:
1 cup butter
2 cups crushed almonds
1 1/4 cups white sugar
2 cups semisweet chocolate chips
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DIRECTIONS:
Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the
greased pan.
In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for
five minutes until it is brown and almost smoking. Pour the mixture into the pan over
the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they
will melt and spread the melted chocolate over the mixture. Sprinkle additional ground
nuts on top if you wish. Let the candy cool before cutting it into bars.
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Delicious Candy Recipes
Almond Crunch
"I am begged for this recipe whenever I serve it. My advice:
Invest in a good candy thermometer and always, always, always
use good ingredients. Do not use margarine as a substitute
for the butter; the water content is too high." Original
recipe yield: 2 pounds.
INGREDIENTS:
1 cup blanched slivered almonds
1 cup butter
1 1/4 cups white sugar
2 tablespoons light corn syrup
2 tablespoons water
2 cups milk chocolate chips
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DIRECTIONS:
Preheat oven to 375 degrees F (190 degrees C). Arrange almonds in a single layer on a
baking sheet. Toast in the preheated oven until lightly browned, approximately 5
minutes.
Line a jelly roll pan with foil.
In a heavy saucepan, combine butter, sugar, corn syrup, and water. Cook over medium
heat, stirring constantly, until mixture boils. Boil, without stirring, to hard crack
stage, 300 degrees F (150 degrees C). Remove from heat.
Working quickly, stir in almonds, and pour mixture into foil lined jelly roll pan; tip
pan from side to side to spread candy evenly in pan. Sprinkle chocolate chips over
candy brittle. Let stand about 5 minutes, or until shiny and soft. Spread chocolate
evenly over candy. Cool to room temperature, then refrigerate for 1 hour. Break into
bite-size pieces.
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Delicious Candy Recipes
Christmas Crunch
"This is a great snack that can make a great quick Christmas
gift." Original recipe yield: 12 servings.
INGREDIENTS:
2 cups white sugar
2/3 cup light corn syrup
1/2 cup water
3 tablespoons butter
1 teaspoon vanilla extract
1/2 teaspoon baking soda
2 cups crispy rice cereal
1 cup cashews
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DIRECTIONS:
Grease one 10x15 inch baking pan.
In a large saucepan over medium heat, combine the sugar, corn syrup and water; bring
to a boil, stirring constantly until sugar is dissolved.
Continue to cook, without stirring until a candy thermometer reads 300 degrees F (150
degrees C).
Remove from heat; stir in butter, vanilla and baking soda. Add cereal and cashews;
pour into prepared pan and allow to cool. Break into pieces and store in air tight
container.
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Delicious Candy Recipes
Crunchy Munchies
"This recipe is very easy to memorize and it makes great use
of peanut butter! You may need to use a candy thermometer for
this recipe." Original recipe yield: 2 dozen.
INGREDIENTS:
1 cup corn syrup
1/2 cup peanut butter
3 cups toasted oat cereal
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DIRECTIONS:
In a large saucepan, bring the corn syrup to a boil over medium heat. using a candy
thermometer, cook the syrup to the soft crack stage (270 degrees F/132 degrees C).
When this stage is reached, stir in the peanut butter and toasted oat cereal. Quickly
drop by heaping spoonfuls onto waxed paper or press into a 9x9 inch square pan lined
with waxed paper. Let sit until cool.
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Delicious Candy Recipes
Hard Rock Candy
"Spicy, cinnamon flavored hard candy. Wrap pieces of it in
decorative bags for perfect stocking stuffers. You can vary
the flavor by substituting lemon, orange, anise, or other
oils. These flavored oils can be found in candy making supply
stores and drugstores." Original recipe yield: 3 pounds.
INGREDIENTS:
1 cup confectioners' sugar
3 3/4 cups white sugar
1 1/2 cups light corn syrup
1 cup water
2 teaspoons cinnamon oil
1 teaspoon red food coloring
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DIRECTIONS:
Roll the edges of two 16 inch square pieces of heavy duty aluminum foil. Sprinkle the
foil very generously with confectioners' sugar.
In a large heavy saucepan, combine the white sugar, corn syrup, and water. Heat over
medium-high heat, stirring constantly until sugar dissolves. Stop stirring, and boil
until a candy thermometer reads 300 to 310 degrees F (149 to 154 degrees C). Remove
from heat.
Stir in the cinnamon oil and food coloring. Pour onto the prepared foil, and allow to
cool and harden. Crack into pieces, and store in an airtight container.
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Delicious Candy Recipes
Homemade Buttercrunch Candy
"Mom used to make this every Christmas that I can remember.
We kids used to look forward to it. Now I make it for my
family." Original recipe yield: 1 pound.
INGREDIENTS:
1 cup margarine
1 cup white sugar
3 tablespoons water
1 tablespoon light corn syrup
1/2 cup toasted and chopped almonds
3/4 cup milk chocolate chips
1/2 cup toasted and chopped almonds
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DIRECTIONS:
Butter a baking sheet, and set aside.
Melt margarine in 2 quart saucepan. Add sugar, and stir over medium heat until sugar
dissolves. Stir in water and the corn syrup. Cook over medium heat, stirring often, to
270 degrees F (132 degrees C).
Remove from heat, and quickly stir in coarse nuts. Spread on to prepared baking sheet.
Sprinkle chocolate over hot candy; when it begins to melt, spread evenly over the top.
Top with nuts. Refrigerate until firm. Break into small pieces to serve.
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