confectionery corner...

[Karenluvs6]

for candies and treats and such....

[Karenluvs6]

Christmas Candy


Estimated Times: Est. preparation time: 8 mins
Est. cooking time: 10 mins




Ingredients
2/3 cup margarine
1 cup C&H Pure Cane Granulated Sugar
14 fluid ounces NESTLÉ® CARNATION® Sweetened Condensed Milk
1 teaspoon vanilla
1 cup candied fruit, chopped
1/2 cup nuts, chopped



Directions
Place margarine in a microwave-safe bowl and microwave on HIGH for 1 minute. Blend in sugar and sweetened condensed milk. Microwave on HIGH for 8 to 9 minutes, stirring every 2 minutes, or until the mixture is a light caramel color. Stir in vanilla and beat with a wooden spoon 2 to 3 minutes. Fold in chopped candied fruit and chopped nuts. Pour into a lightly buttered 8'' square pan. Cool at room temperature before cutting.


Servings: 16

[Karenluvs6]

Turtle Candy

Estimated Times: Est. preparation time: 30 mins
Est. cooking time: 20 mins




Ingredients
1 pound caramel candies
3 tablespoons water
2 cups chopped pecans
2 pounds chocolate candy bars, chopped
1/4 pound paraffin wax
1 cup whole pecans



Directions
In the top of a double boiler over simmering water, melt caramel candies with water. Mix in nuts and drop by spoonfuls onto wax paper; refrigerate until firm.

Wash and thoroughly dry the double boiler. In the top, combine candy bars and wax over simmering water; stir until smooth. Spoon chocolate over the caramel candies, coating evenly.
Before chocolate has cooled, tuck whole pecans into sides of candies at all four corners to simulate the turtles' feet. Let chocolate cool before serving.


Servings: 32

[blinc]

Thank you Karen! I'm going to love this thread because I love to make homemade candies. Can't wait to dig up some of my recipes and post them here. :)

[blinc]

I make these cookies every year. They're not hard to make, just a little time consuming, but well worth it! They go by several different names, Thumbprint, Birdsnest and Jewel cookies, but I call 'em Thumbprint cookies.

THUMBPRINT COOKIES

Ingredients:

1 cup butter or margarine (softened)
1 cup sugar
1 egg yolk (keep the white in a small bowl in the fridge)
2 teaspoons vanilla
pinch of salt

combine all of those ingredients in a med/lg. mixing bowl, then add:

2-1/4 to 2-1/2 cups flour.

Mix until well blended, then refrigerate dough for at least one hour. While dough is chilling, chop up some walnuts. You'll need:

2-1/2 cups of finely chopped walnuts. Place in small bowl.

Preheat oven to 375 degrees.

After dough refrigeration, lightly beat the egg white til well blended and a little foamy. Form dough into one inch size balls. Dip dough ball into egg white, then roll dough in the walnuts, so that it is well coated with the nuts. Place balls two inches apart on cookie sheet. Push your thumb almost or even all the way through the ball. (It'll fill back in while baking if you go all the way through). Bake for about 10 minutes, til light golden brown. Let cool, then fill the thumbprint with your favorite jellies/jams. I use raspberry, blackberry and apricot or peach. It gives a nice assortment of color and they look really pretty on a plate. I love these cookies, probably one of the best cookie recipes I've used. Yummy. Hope you enjoy them too!

[Karenluvs6]

Candied Oranges Dipped in Chocolate



Recipe courtesy of Kathleen Taggart

Estimated Times: Est. preparation time: 1 hr
Est. cooking time: 1 hr
Est. hydrating time: 1 day



Ingredients
4 Valencia oranges
2 cups water
3 1/2 cups sugar
3 cups sugar, as needed for coating
2 pounds semisweet coating chocolate (reserve a 2-oz chunk), chopped into small pieces



Directions
Cut the oranges in half lengthwise. With the cut side down slice the oranges crosswise into 1/4-inch pieces. Discard the ends.

In a 10-inch sauté pan combine the water and the 3 1/2 cups of sugar. Stir to blend, then bring to a boil over medium heat.

Add the orange slices, separating them, and simmer them gently for 1 hour uncovered. Periodically dunk any floating slices. Remove from the heat and cool to room temperature.

Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry 24 hours.

After drying the slices, toss them in the granulated sugar and reserve them. Do not stack them or let them stick together.

While you are coating the orange slices, have the chocolate melting slowly in the top of a double boiler over 120°F water. Add water occasionally to maintain that temperature.

When all the chocolate is melted and creamy and registers 100°F on an instant read thermometer, remove the top section of the double boiler. Add the 2-ounce chunk of reserved chocolate and stir gently until the thermometer reads 88°F to 91°F, then remove what remains of the chunk of chocolate.

Now dip the orange slices 2/3 of the way into the chocolate. Gently scrape off excess chocolate against the side of the pan and set on a sheet of wax paper to set. Work quickly with the slices. If the chocolate becomes too thick for dipping, place it over the 120°F water again until it has reached 88°F to 91°F.


Cooking Tips
Valencia oranges are the best since the skin and 'meat' seem to remain connected better than with navel oranges.


Yields: 50 slices

[Karenluvs6]

Browned Butter Cream Sandwich Cookies



Estimated Times: Est. preparation time: 1 hr
Est. cooking time: 7 mins
Est. cooling time: 3 hrs



Ingredients
1 cup butter, softened
2/3 cup firmly packed brown sugar
2 egg yolks
1/2 teaspoon vanilla
2 1/2 cups flour
1/3 cup finely chopped pecans
1/4 teaspoon salt
1/4 cup butter
2 cups powdered sugar
1/2 teaspoon vanilla
2 or more tablespoons half-and-half or whipping cream



Directions
Combine 1 cup buter and brown sugar in large mixing bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg yolks and vanilla; continue beating until well mixed (1 to 2 minutes). Reduce speed to low; add flour, pecans and salt. Beat until dough forms a ball (2 to 3 minutes).

Divide dough inhalf; shape each half into 10-inch roll (about 1 1/2 inches in diameter). Wrap each roll in plastic food wrap. Refrigerate 3 hours or overnight.

Heat oven to 350°F. Unwrap and cut each roll with a sharp knife into 1/8-inch slices; place 2 inches apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Meanwhile, melt 1/4 cup butter in 2-quart saucepan over medium heat, stirring occasionally, until butter just begins to brown (5 to 6 minutes). Butter will buble and foam. WATCH CLOSELY. Immediately remove from heat. Cool 5 minutes.

Stir powdered sugar and vanilla into browned butter. Stir in enough half-and-half for desired consistency.

Spread 1 level teaspoonful filling on bottom side of cookie; top with second cookie, bottom-side down. Squeeze together gently. Repeat with remaining cookies.

TIP: If dough is too crumbly to easily form a log, add 1 tablespoon of very soft butter. Continue beating until dough forms a ball (2 to 3 minutes).

TIP: Rather than making sandwich cookies simply frost each cookie with about 1/2 teaspoonful filling.

Photo: Courtesy of Land O Lakes


Yields: 36 cookies

[Karenluvs6]

Double Chocolate Fudge



Ingredients

1 lb. milk chocolate
1 lb. semi-sweet chocolate chips
2 1/2 Tbsp. butter
1 pint marshmallow cream
2 cups chopped walnuts (optional)

1 (12 ounce) can evaporated milk
4 cups sugar



Preparation

Lightly butter one 9x13 inch pan.
In a large bowl, combine the milk chocolate, semi-sweet chocolate,
butter, marshmallow cream, and nuts.
Combine the evaporated milk and sugar in a large saucepan over medium heat.
Stir constantly and bring to a boil for 4 minutes.
Pour hot sugar mixture over chocolate mixture and stir with large
spoon until well blended (do this quickly before fudge begins to harden).
Once this is well blended, pour fudge into a buttered 9x13 inch baking pan.
Spread out and smooth into pan.
Set aside to cool and harden, about 6 hours.

Cut into squares when ready to serve

[Karenluvs6]

Chocolate-Covered Candy 'n' Pretzels


Estimated Times: Est. preparation time: 20 mins
Est. cooking time: 10 mins
Est. cooling time: 30 mins


Ingredients
1/4 pound candy-coated chocolate pieces
1/2 pound almond bark, (or other melting chocolate)
1 pound small pretzels or pretzel sticks



Directions
Pour candy-coated chocolate pieces into a small bowl. Melt almond bark in the top of a double boiler. Dip pretzels into the melted chocolate; roll chocolate-covered pretzels in bowl of candy-covered chocolate pieces; a few pieces will stick to each pretzel.

Lay resulting clusters on wax paper to cool. Serve when chocolate is no longer sticky to the touch; refrigerate.


Servings: 16

[Karenluvs6]

Easy 'Toffee' Candy


Estimated Times: Est. preparation time: 7 mins
Est. cooking time: 25 mins

Ingredients
1 1/4 cups LAND O LAKES® Butter
1 cup dark brown sugar
14 fluid ounces NESTLÉ® CARNATION® Sweetened Condensed Milk
1 1/2 cups NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup walnuts, chopped
40 crackers



Directions
Preheat oven to 350 degrees.

In a medium saucepan, melt 1/4 cup butter. Pour evenly into an aluminum foil lined jellyroll pan. Arrange crackers over the butter, filling in the empty spaces.

In the same saucepan, melt 1 cup butter and stir in dark brown sugar. Bring to a boil over medium heat, reduce the heat, and cook for 2 minutes; stirring occasionally. Remove from the heat and stir in sweetened condensed milk.

Spread evenly over the crackers and bake for 10 to 12 minutes, or until bubbly and slightly browned. Cool for 1 minute then sprinkle with semi-sweet chocolate chips; once chips have melted spread evenly over crackers. Sprinkle with chopped walnuts, pressing in lightly. Cool until the chocolate is set.


Servings: 16

[Karenluvs6]

Patience Candy


Patience is a virtue, and you'll need it while you're stirring this candy. But if you fix in your mind the end result -- a caramelize confection strewn with nuts -- we think you'll agree that it's worth it. (This is a great family activity; everyone gets a turn stirring!)

Estimated Times: Est. preparation time: 11 mins
Est. cooking time: 15 mins

Ingredients
4 cups granulated sugar
1 cup milk
2 cups chopped nuts (any kind)
2 tablespoons LAND O LAKES® Butter
1 teaspoon salt



Directions
In a heavy saucepan or skillet, heat about one fourth of the sugar until melted and light brown (carmelized).


In another saucepan, combine remaining sugar and milk; cook over medium-low heat, stirring until dissolved. Slowly add caramelized sugar, stirring constantly. Continue cooking until mixture reaches the soft ball stage; it will form a ball when dropped in cold water (234° to 236°F). Remove from heat; add nuts, butter and salt; beat until creamy.

Pour into well-greased 9x9x2-inch pan; cool before cutting into squares.


Servings: 18

[Karenluvs6]

Peppermint Meltaways


Estimated Times: Est. preparation time: 45 mins
Est. cooking time: 12 mins
Est. refrigerating time: 30 mins


Ingredients
1/2 cup powdered sugar
1 cup LAND O LAKES® Butter, softened
1/2 teaspoon peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
1 1/2 cups powdered sugar
2 tablespoons LAND O LAKES® Butter, softened
1/4 teaspoon peppermint extract
1 or more tablespoon milk
2 to 3 drops red food coloring
1 package hard peppermint candy or candy canes, crushed



Directions
Combine 1/2 cup sugar, 1 cup butter and 1/2 teaspoon peppermint extract in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Reduce speed to low; add flour and cornstarch. Beat until well mixed (1 to 2 minutes). Cover; refrigerate until firm (30 to 60 minutes).

Heat oven to 350°. Shape rounded teaspoonfuls of dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Bake for 12 to 15 minutes or until edges are lightly browned. Let stand 1 minute; remove from cookie sheets. Cool completely.

Combine 1 1/2 cups powdered sugar, 2 tablespoons butter, 1/4 teaspoon peppermint extract and enough milk for desired glazing consistency in small bowl. Stir in food color. Drizzle over cooled cookies. Immediately sprinkle with crushed candy.


Yields: 4 dozen cookies

[Karenluvs6]

Brittle Cracker Candy



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 8 mins




Ingredients
1 aluminum foil
40 saltine crackers
1 cup LAND O LAKES® Butter
1 cup brown sugar
3/4 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup nuts, chopped



Directions
Preheat oven to 350 degrees.

Place a layer of aluminum foil on a 1" deep cookie sheet or jelly roll pan and arrange a single layer of saltine crackers on top of the foil. Combine butter and brown sugar in a saucepan. Bring to a boil and cook for 3 minutes. Pour over the crackers. Bake for 5 minutes, or until the crackers float to the top.

Remove from the oven and sprinkle chocolate chips on top. After the chips melt, spread evenly, and sprinkle chopped nuts on top. Cool; cut into 2" bars.


Servings: 30

[blinc]

Ok, I'm gaining weight just reading these! I've got to try out that peppermint meltaways recipe. My hubby goes on and on about these peppermint candies he used to get as a kid that he'd just pop into his mouth and they'd melt. Hey, it sure is worth a try if they turn out to be what he wants! :)

If anyone has a recipe for a fudge that uses heavy cream or whipping cream would they please post it? I used to have a recipe for a chocolate and a peanut butter fudge that used this type of cream, it was soooo delicious and smooth. Lost my recipe box several years ago during a move and lost all of my old tried and true recipes. *sniff* The heartbreaker was this triple layer chocolate cake with a whiipped cream type filling. Ohhh, the pain, the pain! {bawling} I've never found a recipe that's even come close to that wonderful cake.

[Karenluvs6]

This is the only one I can find Blinc!
I hope you can use it.

Ingredients
Mazola No Stick® cooking spray
1/2 cup Karo® Light or Dark Corn Syrup
1/3 cup evaporated milk or heavy or whipping cream
3 cups (18 oz) semisweet chocolate chips
3/4 cup confectioners sugar, sifted
2 tsp. vanilla
1 cup coarsely chopped nuts (optional)


Directions
1. Spray 8-inch square baking pan with cooking spray or line with plastic wrap.


2. In 2-quart saucepan combine corn syrup and evaporated milk. Add chocolate. Stirring constantly, cook over medium-low heat until chocolate melts. Remove from heat.


3. Add confectioners sugar, vanilla and nuts. With wooden spoon beat until thick and glossy.


4. Spread in prepared pan. Refrigerate 2 hours or until firm. Cut into squares.

[Karenluvs6]

Candy Shop Pizza



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 30 mins
Est. standing time: 5 mins


Ingredients
1 (18-oz.) package refrigerated chocolate chip cookie bar dough
1 cup NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, (6-oz.)
1/2 cup creamy or chunky peanut butter
1 cup coarsely chopped assorted candy*



Directions
PREHEAT oven to 325°F. Grease baking sheet or pizza pan.

PLACE whole bar of dough scored side down onto prepared baking sheet or pizza pan.

BAKE for 30 to 35 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels are shiny. Gently spread chocolate and peanut butter evenly over cookie crust.

SPRINKLE candy in single layer over pizza. Cut into wedges; serve warm or at room temperature.

VARIATION: Substitute 1 pkg. (18 oz.) NESTLE® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough. Press cookie dough onto greased large baking sheet or pizza pan to measure an 8-inch circle. Bake at 325°F for 16 to 18 minutes or until lightly golden.


*Nestlé® Crunch®, Butterfinger®, Baby Ruth®, Goobers®, Raisinets®, Buncha Crunch®


Servings: 12

[Karenluvs6]

Hot Chocolate Soufflé



Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 30 mins




Ingredients
1/2 cup C&H Pure Cane Granulated Sugar, divided
1/3 cup unsweetened cocoa
1/4 cup all-purpose flour
1/8 teaspoon salt
1 cup milk
1/2 teaspoon vanilla
4 eggs, separated
1/2 teaspoon cream of tartar



Directions
In medium saucepan, stir together 1/4 cup of the sugar, cocoa, flour and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture boils and is smooth and thickened. Stir in vanilla. Set aside.

In large mixing bowl, beat egg whites with cream of tartar at high speed until foamy. Add remaining sugar, 2 tablespoons at a time, beating constantly until sugar is dissolved* and whites are glossy and stand in soft peaks. Thoroughly blend egg yolks into reserved sauce. Gently, but thoroughly, fold yolk mixture into whites. Carefully pour into 1 1/2 to 2-quart soufflé dish or straight-sided casserole.


Bake in preheated 350°F oven until puffy and delicately browned. Soufflé should shake slightly when oven rack is moved gently back and forth, about 30 to 40 minutes. Serve immediately.

*Rub just a bit of meringue between thumb and forefinger to feel if sugar has dissolved.


Servings: 6

[blinc]

*note to self*
Try this recipe!! {toothy}

Cream Cheese Cookies


Ingredients

3 oz. of cream cheese
1/4 lb. of butter
1 cup flour
9 walnut halves, chopped
9 Tbsp. sugar


Preparation

Mix cream cheese, butter, and sugar together. Add walnuts.
Fold in flour. Drop by spoonful on cookie sheet, and flatten with a wet finger.
Bake for 10 minutes at 350 degrees.

Cookies are very fragile, but oh so good!

[Karenluvs6]

Candy Bar Pie


Estimated Times: Est. preparation time: 10 mins
Est. cooking time: 3 mins


Ingredients
1/2 pound chocolate candy bar, chopped
9 ounces non-dairy whipped topping
1 graham cracker pie crust



Directions
In a large bowl, microwave chopped chocolate candy bar on MEDIUM until melted, about 3 minutes; stir and cool slightly.

Stir in non-dairy whipped topping then spoon into a graham cracker pie crust. Refrigerate.


Servings: 8

[Karenluvs6]

Smucker's Spider Web Tartlets


Estimated Times: Est. preparation time: 15 mins
Est. cooking time: 12 mins



Ingredients
1 16-oz. log refrigerated sugar cookie dough
1 can cooking spray or parchment paper
1 (12-oz jar) cup Smucker's® Apricot Preserves
3/4 cup flour
1 black cake decorating gel



Directions
Preheat the oven to 375° F degrees. Unwrap cookie dough and place in medium mixing bowl. With floured hands, knead flour into cookie dough. Roll dough back into log shape, place on clean cutting board and cut into eight equal slices. With floured fingers, place dough circles onto baking sheet lined with parchment paper or sprayed with nonstick spray.

Gently press dough circles, flattening to make each one approximately 4 inches in diameter. With thumb and forefinger, pinch the edge of each dough circle to create a ridge all around. Pinch each dough circle along the ridge to make eight points.

Spread 2 tablespoons of Smucker's Jam (or Simply Fruit) onto each dough circle, making sure to spread it all the way to the edges and in the points. Refrigerate for 20 minutes. Bake 12 - 14 minutes or until edges are lightly browned.

Remove tartlets from baking sheet and cool on wire rack. When cool, use the black decorating gel to make a spider web design.

Approximate nutritional analysis per serving: 390 calories, 12 g fat, 16 mg cholesterol, 239 mg sodium, 4 g protein, 68 g carbohydrates

Note: Nutritional analysis may vary with brand of cookie dough.


Servings: 8

[Karenluvs6]

Big Shamrock Cookie


Celebrate the 'eatin' of the green' on St. Patrick's Day with this edible shamrock.

Estimated Times: Est. preparation time: 5 mins
Est. cooking time: 16 mins


Ingredients
1 (18-oz.) package NESTLÉ® TOLL HOUSE® Refrigerated Sugar Cookie Bar Dough



Directions
PREHEAT oven to 325° F. Grease large baking sheet.

SHAPE dough into 8-inch shamrock shape on prepared baking sheet.

BAKE for 16 to 18 minutes or until light golden brown. Cool on baking sheet for 2 minutes; carefully loosen cookie with a spatula. Cool on baking sheet completely.

DECORATE with decorator icing, sugar sprinkles or melted chocolate as desired.


Yields: 1 large cookie