Making Candy, You Can

Can You Make Candy?



I have heard so many people say, “I can’t make candy” or “Wish I knew how to make candy” or “Candy making is a SPECIAL art” or “I wish I’d paid attention to my Grandmother (or Mom) when they were trying to teach me how to make candy”. I guess it’s because it looks complicated, but it isn’t REALLY. My hope is to take the mystery out of candy making, and/or give you some simple recipes. Some of these recipes are simple enough; EVERYONE will produce delicious candy and be the hit of the family.



In my next few blogs, I will be addressing the subjects of equipment, cooking methods, pit falls, and common problems with beginner candy making. Our daughter has made candy for years, as well as Peepaw’s Mom, and the two of them encourage me to try to expand my candy making skills. They both knew that I made a couple types of candy each year, and could expand it to cover many, many more types and flavors of candy.



So…the answer is YES, you can make candy…anyone can make candy! I hope you keep checking our blog for new input and HOPEFULLY some guidance on your candy making efforts. Let us know if you have tried any of the recipes or made any candy from our recipes!!

New Blog

Please take a look at our new Blog. It is specializing in Cookies. Free videos and Free Recipes. http://NannyAndPeepawsCookies.Blogspot.com

Nanny and Peepaws Cookies

Visit our new Blog. One in a series of blogs dedicated to the cooking, canning, and recipes from the Kitchen of Red and Becky Plank, also known as Nanny and Peepaw. This one will feature Cookies. http://NannyAndPeepawsCookies.Blogspot.com

Honey Coated Pecans

Honey Coated Pecans



4 cups shelled pecan halves

1 ¼ cups sugar

½ cup hot water

¼ cup honey

1 teaspoon vanilla

Pinch salt



Boil sugar, honey, and water until it forms a soft ball in cold water. Remove from heat, add vanilla and pinch salt. Add nuts and stir until mixture creams. Pour out on lightly greased cookie sheet. When cool enough to handle, break apart. Store in airtight container.

Pecan Clusters

Pecan Clusters



2 cups semi-sweet chocolate chips

2 cups milk chocolate chips

2 teaspoons instant coffee

1 cup chopped pecans

2 cups pecan halves



Place both the semi-sweet and chocolate chips in a double boiler and melt until smooth. Add coffee and chopped pecans Mix until coffee and pecans are thoroughly mixed into chocolate. Arrange pecan halves on parchment paper in an X form (like the pedals of a flower) with small end of the pecan pointing to the center. Use a tablespoon to place one tablespoon of melted chocolate mixture in the center. Allow to cool for an hour.



Makes 26 clusters

Pecan Clusters

Caramel Recipe

Caramel Candy



2 cups sugar

1 cup packed brown sugar

1 cup corn syrup

1 cup evaporated milk

1 pint heavy whipping cream

1 cup butter

1 ¼ teaspoon vanilla



Grease a 12”X15” pan with butter. In a 2 quart saucepan, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Cook until sugar is dissolved and insert candy thermometer and cook (constantly stirring) until temperature reaches 250º. Remove from heat and stir in vanilla. Pour into prepared pan and spread until candy is a uniform thickness. Allow to cool completely. Cut into small squares and wrap individually in wax paper for storage.

Creamy Peanut Butter Fudge

Peanut Butter Candy

Creamy Peanut Butter Candy



4 cups powdered sugar

1 stick butter

¼ cup peanut butter

¼ cup milk

1 teaspoon vanilla



Place all the ingredients in a heavy saucepan and bring just to a boil. Remove from heat and blend well. Pour into a buttered plate and place in refrigerator for 30 minutes. Cut or break into pieces.

Caramel

Marshmellow recipe

Homemade Marshmallows



Spray vegetable oil

½ cup confectioners’ sugar

½ cup cornstarch

1 cup water (divided)

3 envelopes (3 tablespoons) unflavored gelatin

2 cups granulated sugar

¾ cup light corn syrup

¼ teaspoon salt

1 teaspoon peppermint flavoring (optional)

1 ½ teaspoon vanilla extract





NOTE: to make successful Homemade Marshmallows YOU NEED a STAND MIXER



Spray a light coat of oil into a 9” x 13” x 2” pan. Mix equal amounts of confectioners’ sugar and cornstarch together in small bowl. Place a small amount into bottom of pan and swirl around to generously coat bottom and sides of oiled pan. Set aside.



Place first ½ cup water in a large mixer bowl and sprinkle gelatin on top. Have the gelatin and water in a large mixer bowl on mixer base. DO NOT MIX AT THIS TIME. Let stand for 10 minutes.



Place sugar, corn starch, salt, and ½ cup water in a heavy 2 quart pot over a HIGH low heat. Bring to a rapid boil and stir until sugar is dissolved. Cover for one minute to allow any sugar crystals on side of the pot to dissolve. Remove lid and raise heat to high. Bring syrup to a rapid boil until it registers 240® on candy thermometer. DO NOT STIR



Pour syrup mixture into the soaked gelatin and turn mixer on high, with wire whisk attachment. Beat for 12 minutes, add vanilla and continue to beat for 2 more minutes to mix in vanilla.



Lightly grease your hands and spatula. Scrape marshmallow into prepared pan. Spray clear plastic wrap with oil, place over marshmallows, and press lightly to create a seal. Let marshmallows set for 8 hours or overnight. Allow time to cool and set.



Combine cornstarch and confectioner’s sugar in a large (gallon) bag, reserving a small amount to sprinkle on countertop. Remove marshmallow from pan by turning out onto countertop. Cut into equal (1”) squares with kitchen scissors, or with a pizza cutter. Place pieces into the plastic bag with sugar mixture. Close the bag tightly and shake to coat the entire marshmallow. Shake off excess sugar mixture and enjoy. Store in an airtight container.

Marshmellows

Homemade marsh-mellows.

Puppy Chow Candy Recipe

Puppy Chow



1 12 oz. bag chocolate chips (milk chocolate)

2/3 cup creamy peanut butter

1 stick margarine

1 box 12 oz. box of corn Chex cereal

1 pound box of powdered sugar



Melt in microwave (microwave proof bowl) chocolate chips, peanut butter, and margarine. Place cereal in a very large bowl. Pour chocolate mixture over cereal and mix very—very—very well. Stir a lot; you need to try to coat each piece of the cereal. Pour the whole box of sugar into a new, clean, plastic trash bag. Close bag, capturing air in bag and toss cereal around to coat in sugar.

Puppy Chow Candy

Recipe - Chocolate Covered Cherrys

Chocolate Covered Cherries



1 large jar Maraschino Cherries

3 tablespoons butter, softened

3 tablespoon corn syrup

2 cups confectioners’ sugar

1 lb. Milk chocolate



Drain cherries, place on a paper towel overnight. Cherries must be dry before placing sugar mixture around.



Place butter and corn syrup in a bowl, cream together until it reaches a smooth consistence. Stir in half confectioners’ sugar, with your hand mix in the reminder of confectioners’ sugar. Knead sugar mixture to form a ball. Chill if needed to make working with it easier. Take 1 teaspoon of sugar mixture and roll a small ball in your hand, mash flat into a round flat disk. Place cherry in the center of disk, bring up sides to enclose the entire cherry. Pinch together seams or holes in the sugar mixture. Chill until firm.



Melt chocolate in a double boiler or place a bowl over hot water. Stir until chocolate is melted. Dip each cherry to cover sugar mixture completely. Place on cookie sheets, lined with wax paper. Chill until firm. Dip cherry a second time. Cherries test better after aging for 1 to 2 weeks. Store in an airtight container, in a cool place.

Chocolate Covered Cherrys