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BASIC FONDANT FOR HAND DIPPED CHOCOLATES 4 c. white sugar 1 1/2 c. heavy cream 2 tbsp. white corn syrup 2 tbsp. butter Few grains of salt Combine sugar, cream, syrup and butter in pan (stainless steel works best.) Cook, stirring constantly, over medium heat until mixture begins to boil. DO NOT SCRAPE SIDES OF PAN. Cook, but do not stir, until fondant reaches soft ball stage (225 degrees). Pour into buttered jelly roll pan. Cool, and when cool to touch, beat or work fondant with a wooden paddle until it looses its gloss and becomes the consistency of cookie dough. Add flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks. At the end of this time, roll fondant into balls, and dip in chocolate, either dark or milk chocolate. CHOCOLATE FONDANT: Add 1/4 to 1/3 cup of cocoa with other ingredients. Flavorings: Mint, orange, cherries, nuts, almond, oil of peppermint, huckleberry, strawberry. These must be fried in oven prior to putting in fondant. Kehidupan selalu menemukan kita dengan berbagai keadaan yang berbeza, suka dan duka, pahit atau manis...namun salah satu pemberian terbesar yang kita terima dalam kehidupan adalah sebuah persahabatan! YaNg CaNtIk ZaHiRnYa BeLuM TeNtU eLoK sIfAtNyA, kEiKhLaSaN aDaLaH sAtU pErMuLaAn

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Page 1: Resepi Candy

BASIC FONDANT FOR HAND DIPPEDCHOCOLATES

 

4 c. white sugar1 1/2 c. heavy cream2 tbsp. white corn syrup2 tbsp. butterFew grains of saltCombine sugar, cream, syrup and butter in pan (stainless steel works best.) Cook, stirring constantly, over medium heat until mixture begins to boil. DO NOT SCRAPE SIDES OF PAN. Cook, but do not stir, until fondant reaches soft ball stage (225 degrees). Pour into buttered jelly roll pan. Cool, and when cool to touch, beat or work fondant with a wooden paddle until it looses its gloss and becomes the consistency of cookie dough. Add flavoring, wrap in wax paper, and place in an airtight container to mellow in refrigerator for 4 to 6 weeks. At the end of this time, roll fondant into balls, and dip in chocolate, either dark or milk chocolate.CHOCOLATE FONDANT:Add 1/4 to 1/3 cup of cocoa with other ingredients.

Flavorings: Mint, orange, cherries, nuts, almond, oil of peppermint, huckleberry, strawberry.

These must be fried in oven prior to putting in fondant.

Kehidupan selalu menemukan kita dengan berbagai keadaan yang berbeza, suka dan duka, pahit atau manis...namun salah satu pemberian terbesar yang kita terima

dalam kehidupan adalah sebuah persahabatan!

YaNg CaNtIk ZaHiRnYa BeLuM TeNtU eLoK sIfAtNyA, kEiKhLaSaN aDaLaH sAtU pErMuLaAn

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CANDIED PECANS  

1/4 tsp. salt1 c. sugar1/2 tsp. cinnamon6 tbsp. milk1/2 to 3/4 c. pecans1 tbsp. vanillaMix first 4 ingredients and bring to a boil over medium heat, stirring occasionally. A heavy pan does better as thinner pans sometimes cause it to burn. Cook to soft boil stage. Remove from heat; add vanilla and pecans. Stir until all are coated well and until coating crystallizes. Quickly pour onto waxed paper and separate with 2 forks.

BEST EVER PECAN CANDY" 

Combine in large saucepan: 1 cup buttermilk 1 tsp. soda

Cook over low heat, to soft ball stage (235 degrees on candy thermometer). Remove from heat and cool for 5 minutes. Add: 1 1/2 c. chopped pecans

Beat until slightly thickened. Drop by teaspoon onto waxed paper

GINGER'S CANDY  

2 lbs. white chocolate1 lg. box Captain Crunch cereal1 lg. box salted peanuts5 tsp. peanut butterMelt chocolate in double boiler. Remove from stove. Add peanut butter and then add cereal and peanuts. Drop by tablespoonfuls on waxed paper and let set about 30 minutes.

EASY HOMEMADE EGG NOODLES  

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1 cup flour1 egg1/2 egg shell of milkNote: this makes a small batch -double the recipe if making a large pot - or tripple if a crowd. the milk makes the noodles so tender they melt in your mouth.

Place flour in a small bowl, making a dent in the center. Carefully the crack egg shell- put egg in the center of the flour. Use 1/2 of the egg shell you just cracked, fill it with milk and stir into the flour and egg mixture using a fork. Dough needs to be slightly sticky and form a ball, so if needed, add just a touch more milk until the right consistency.

On a well floured bread board or surface, carefully roll out the dough until very, very thin (almost paper thin). Dough will be stretchy and very tender. Using a Pizza cutter, cut the dough into thin noodles -length of your choice. It is okay if the noodles are not perfect and it is not necessary to dry the noodles.

Slowly sprinkle and stir the cut noodles into rapidly boiling chicken or beef broth mixture (see below for broth suggestions) it is important to put the noodles in this way - so they do not stick together in a lump. Turn down heat and keep broth mixture at a low boil and cook noodles until tender (approx. 1/2 hour). Stir constantly while adding the noodles and frequently while cooking to prevent sticking.

HOMEMADE KAZAKH NOODLES

"Stretching dough the Kazakh way is amazingly easy, though the recipe directions may look long. Once you pick up a piece of dough and see how it yields, you'll find your own technique.

The dough must be made at least 30 minutes and up to 2 hours before it is to be shaped into noodles. The noodles can be shaped just before serving or several days ahead and left to dry on a makeshift rack."

3 1/2 cups flour, preferably unbleached, plus more for dusting the work surface1 tsp. salt2 large eggsAbout 3/4 cup lukewarm water8 cups low-sodium chicken broth (for cooking, may substitute water or beef/lamb broth)

TO PREPARE THE DOUGH:

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(At least 1 hour before you want to serve the noodles) Combine the flour, salt and eggs in a food processor

;* pulse to combine. With the motor on, slowly pour the water through the feed tube until a ball of dough forms (you may need slightly less or slightly more than 3/4 cup). Turn out onto a lightly floured surface and knead briefly.

Cut the dough into 4 equal pieces. Use the palms of your hands to flatten each piece into a rectangle approximately 12 inches long and 3 to 4 inches wide on the floured work surface. Use a sharp knife or a metal dough scraper to cut the rectangles crosswise into strips slightly less than 1/2 inch wide. Cover the dough with a clean cloth or plastic wrap; let it rest for at least 30 minutes or up to 2 hours at room temperature.

TO SHAPE THE NOODLES:Before starting to stretch the noodles, lightly dust a large work surface with flour. That will allow you to lightly coat the noodles with a little flour to keep them from sticking, and you can lay the stretched noodles on the floured surface after they have been shaped. (You could instead drape them on a rack or over the backs of several wooden chairs.)

Pick up a dough strip and touch both sides of it to the floured surface, then use the thumb and forefinger of one hand to pinch it gently near one end, holding it nearer the center with the thumb and index finger of your other hand. You'll be stretching it both by pinching it along its length and by pulling the pinched section gently away from where you're holding it in your other hand. Gradually work your way along the strip, pinching it and gently pulling your hands apart a little as you do, to flatten and stretch it. When the strip is 12 to 15 inches long, touch it again to the floured surface to dust it with flour, then lay it to one side of the floured surface. Repeat with the remaining dough strips.

TO COOK THE NOODLES:Once all the noodles have been shaped, bring the broth to a vigorous boil in a large pot over high heat. Add the noodles, bring back to a boil and cook for about 6 minutes, until tender but still firm to the bite. Working in batches, drain in a large colander (reserving the broth, if desired, to serve simply with the noodles); serve immediately with sauce or a stir-fry dish.

*TO PREPARE THE DOUGH WITHOUT A FOOD PROCESSOR:Combine the flour, salt and eggs in a medium bowl and whisk or stir to mix well. Gradually add the water, stirring until a dough forms and adding water as needed so the dough is not dry or stiff. Turn out onto a lightly floured surface and knead for about 3 minutes, until smooth. Proceed with the recipe.

Makes 4 servings

MSG URL:  http://www.recipelink.com/msgid/3149656

Replies:

  Recipe: International Recipes (8)   Betsy at Recipelink.com - 3-1-2009

SOUR CREAM FUDGE

2 c. sugar2 T. white corn syrup2 T. butter

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3/4 - 1 c. sour cream (depending upon consistency).Thin sour cream with milk until consistency of thick whipping cream

1 tsp. vanilla1/2 c. walnuts or pecans chopped

DIRECTIONS; Mix together the sugar, corn syrup,butter and sour cream.

Cook and stir over medium heat until soft ball stage.Cool to room temperature. Beat until thick.Add nuts.

Pour onto a buttered plate or pan.Do not spread.Cut into squares when firm.

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CANDY

In the Kitchen

Page 6: Resepi Candy

SOUR CREAM FUDGE

2 c. sugar2 T. white corn syrup2 T. butter3/4 - 1 c. sour cream (depending upon consistency).Thin sour cream with milk until consistency of thick whipping cream1 tsp. vanilla1/2 c. walnuts or pecans chopped

DIRECTIONS; Mix together the sugar, corn syrup,butter and sour cream.

Cook and stir over medium heat until soft ball stage.Cool to room temperature.Beat until thick.Add nuts.

Pour onto a buttered plate or pan.Do not spread.Cut into squares when firm.

DATE NUT LOG

3 c. sugar1 c. milk1 T. butter1/2 tsp. vanilla

DIRECTIONS; Cook above ingredients to soft ball stage.

Add 1 c. chopped dates.Beat until thick.Add 1 c. chopped nuts, mix well.

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Pour onto powdered sugared wax paper. Roll into a log.

Chill and Slice

OLD FASHION TAFFY

2 1/2 c. sugar1/2 c. water1/4 c. vinegar1/8 tsp. salt1 T. butter1 tsp. vanilla

DIRECTIONS; Combine sugar, water, vinegar,salt and butter in a heavy bottom pan

. Cook without stirring over medium heat until mixture reaches270 degrees (soft crack stage).

Remove from heat at once and add vanilla.

Pour into a buttered 15 x 10 x 1-inch pan.

Cool until you can handle it.

. Butter hands and pull candyuntil it is light in color and difficult to pull.

(Much easier, if you have an extra pair of helping hands!)

Divide candy in half and pull each into a rope 1 inch in diameter.

Cut into 1-inch pieces.Wrap each piece in wax paper.

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PEANUT CREAM CANDY

1 c. brown sugar1 c. granulated sugar1 c. dairy sour creamdash salt1 c. creamy peanut butter1 tsp. vanilla

DIRECTIONS; Combine sugars, sour cream and salt in saucepan and mix well.

Cook over medium heat, stirringuntil mixture reaches soft ball stage

Cool until lukewarm. Stir in peanut butter and vanilla. Mix well.

Drop by teaspoonfuls onto buttered baking sheets.

CREAM CHEESE MINTS

4 oz. cream cheese, softened2 c. confectioner's sugar1/4 tsp. peppermint extract1/4 tsp. wintergreen extractred food coloringgreen food coloringgranulated sugar

DIRECTIONS; Mix cream cheese and confectioner's sugarby hand until smooth

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Divide mixture in half.

Add a few drops of peppermint extract to one halfand a few drops of wintergreen extractto one half.

Taste and adjust flavor to your taste.

Blend green food coloring (few drops at a time)into wintergreen mixture until soft green.

Blend red food coloring (few drops at a time)into peppermint mixture until pastel pink.

Pinch off small pieces of dough;roll into balls and flatten a littledip in granulated sugar.

Cover and refrigerate at least 2 hours before serving.

QUICK DIVINITY

2 c. sugar1/2 c. water1 7 oz. jar marshmallow 1/3 c. chopped pecans or nut of your choice(optional)

DIRECTIONS; In a large saucepan, mix sugar and water. Bring to a full boil. Boil 2 min.

Place marshmallow in heatproof bowl.Pour syrup over; stiruntil candy is no longer glossy.Stir in nuts.Drop by teaspoon onto wax paper.

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JUST LIKE REESE'S CANDY

2 cups peanut butter (creamy or crunchy) 1/2 cup brown sugar 1/2 cup melted butter 1   tsps. vanilla2 1/2 cup powdered sugar1   cup semi-sweet chocolate chips2   tbs. butter

DIRECTIONS; Mix first 4 ingredients together Add powdered sugar and mix well(I use my fingers to mix) Press into 9X13 inch pan

Melt chocolate chips and butter together Spread over first mixture and chillfor about one hour then cut into squares

'This is so easy to make and tastesjust like a reese's peanut butter cup candy--and they freeze well

ROCKY ROAD FUDGE

2 cups semi-sweet Chocolate Morsels14 ounces   sweetened Condensed Milk1 teaspoons   vanilla extract3 cups   miniature marshmallows1 1/2 cups   coarsely chopped walnuts

DIRECTIONS; Line 13 x 9-inch baking pan with foilgrease lightly.

Microwave morsels and sweetened condensed milk in large, microwave-safe bowl on HIGH (100%) power for 1 minute; stir.

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Microwave at additional 10- to 20-secondintervals, stirring until smooth.

Stir in vanilla extract.Fold in marshmallows and nuts.

Press mixture into prepared baking pan.Refrigerate until ready to serve. Lift from pan; remove foil.Cut into pieces.

SWEETENED POPCORN

2 tablespoons butter1/4 cup water1 cup white sugar6 cups popped butter flavor popcorn

DIRECTIONS;   Line two baking sheets with waxed paper.

In a large pot or Dutch oven,combine butter, water and sugar.Bring to a boil.Boil 4 minutes; remove from heat.

 Add popcorn stiring to coat evenly.Pour onto prepared baking sheetsand let cool before serving

JACKIE'S FUDGE (Kim's favorite)

5 cups granulated sugar1 can evaporated milk1 stick of butter1 12oz chocolate chips

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1 7 oz marshmallow creme1 tsp vanilla1 cup chopped nuts (optional)

DIRECTIONS; In a heavy saucepan, mix sugar, milk and butter,bring to a boil stirring constantly.

Once it comes to a boil time for FIVE minutes(check for soft ball stage)

Take off heat and add choc chipsand then marshmallow creme, vanilla and nuts.

Work quickly, as it will thicken quickly.Pour in a well buttered cookie sheet.

You can also substitute 1 1/2 cups of peanut butter for the choc chips OR add some peanut butter to the chocolate.

WHITE CHOCOLATE PARTY MIX

1 pound white chocolate(can substitute white candy coating)3 cups Chex Corn cereal2 cups pretzel sticks 12 ounces M & M's (Holiday..red/green/white)3 cups Chex Rice cereal3 Cups Cheerios2 cups dry roasted peanuts

DIRECTIONS; Slowly melt white chocolate in double boiler over simmering water.

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Combine remaining ingredients in large bowl.Slowly pour chocolate over mixture and stir to evenly coat.

Spread minute on wax paper and cool.Break into small pieces.Store in air tight container andrefrigerate to keep fresh.

Just a note: If you don't want all the left over cereal and pretzels when you get done,just whip up a batch of Chex Mixfollowing the recipe on the box.

CARAMELS

4 1/2 c sugar 2 2/3 c lt. Karo syrup8 c whipping cream1 c flour1 tsp salt

DIRECTIONS; Cook sugar, karo and half of whipping cream to 230 degrees (soft ball).

Add rest of cream, cook to 240 degrees,stirring occasionally, takes about 2 hours.Remove from heat, stir in flour and salt.

Pour into pan sprayed with Pam.Cool, cut, wrap.Use a large enough pan to cook it in as it boils up. **Recipe can be cut in half

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MAPLE CANDY

4 c. maple syrup1 c. cream1/4 c. butter1 c. nuts, chopped1 tsp. lemon extract

DIRECTIONS; Cook the syrup, cream and butter for 9 minutesafter the boiling point is reached.Remove from heat;add the nuts and extract andstir for 5 minutes.

Pour into buttered pans. When cool, cut into squares.

PENUCHE

2 c. brown sugar1 c. granulated sugar1/4 tsp. salt1 c. evaporated milk2 Tbsp. corn syrup2 Tbsp. butter1 1/2 tsp. vanilla

DIRECTIONS; Combine sugar, salt, milk and corn syrupbring to boil over moderate heat, stirringconstantly. Reduce heat and cookwithout stirring until a small amount will form a soft ball in cold water.

Remove from heat; add butter and vanilla.Set saucepan in pan of cold water to cool to lukewarm.Beat with spoon until mixture thickens and loses its gloss.Pour into a small buttered pan and cool.Cut into squares. Makes 36 squares.

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Variation: Add 1 cup chopped nuts to themixture just before pouring into pan.

RASPBERRY FUDGE BALLS

8 oz Cream Cheese; softened1/4 c Raspberry seedless preserves6 oz Chocolate chips; melted1/3 c Almonds; finely chopped(OR nut of your choice)3/4 c Vanilla wafer crumbs

DIRECTIONS; Combine cream cheese and chocolate.Mix until well blended. Stir in crumbs and preserves.

Shape into 1 inch balls and roll in chopped almonds.

Chill several hours. Makes 30 balls.

BUTTERFINGERS

1 c Peanut butter1/3 c Light corn syrup1 c Sugar1/3 c WaterMelted chocolate

DIRECTIONS; Cook corn syrup, sugar, & water to 310 degrees,remove from heat, stir in warmed peanut butteruntil completely blended.Pour onto greased cookie sheet and score pieces. When cool and hard, break apart

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dip into melted chocolate.

PEANUT BRITTLE

2 c Sugar2 c Peanuts or Cashews1 c Light corn syrup1 tsp Vanilla1 c Water1 tsp Baking soda1 Tbsp Margarine or butter

DIRECTIONS; Generously butter 2 cookies sheets.In large heavy saucepan,combine sugar, corn syrup, and water.

Cook until sugar dissolves, stirring constantly.Continue cooking until candy thermometer reaches hard crack stage (300 F.),

stirring occasionally.

Remove from heat; stir in vanilla and baking soda.

Pour onto cookie sheets; spread as thin as possible.

**BE VERY CAREFUL, NOT TO GET BURNEDCool completely; break into pieces.Store in airtight container in cool dry place.

RASPBERRY DIVINITY

3 c. sugar3 oz. pkg. raspberry gelatin1/2 c. flaked coconut2 egg whites, stiffly beaten

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3/4 c. light corn syrup1 c. nuts (chopped fine)3/4 c. water

DIRECTIONS; Combine sugar, corn syrup, and water.Bring to a boil, stirring constantly.Reduce heat and cook to hard ball stage.

Combine beaten egg whites and gelatin beat until mixture forms stiff peaks.

Pour hot syrup slowly into egg whites, beating until candy loses gloss and holds shape.Fold in coconut and/or nuts .

Pour into greased 9 inch square pan.

PECAN LOGS

2 c granulated Sugar1/2 c White corn syrup1/2 c Milk2 Tbsp Butter1/2 lb Milk chocolate1 c chopped pecans

DIRECTIONS; Mix sugar, syrup, milk and butter in pan.Cook to firm-ball stage.

Set aside to cool, then add vanilla and beat until firm.shape in logs about 1 1/2 inch round, and in length about 8 inches or so

When cold, dip in chocolate which has been melted over hot water.

Roll in chopped nuts and slice when cold.

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MAPLE NUT FUDGE

3 cups maple syrup1 cup milk1/2 cup chopped nuts

DIRECTIONS; Put Maple Syrup and Milk in a heavy saucepan.

Boil this mixture to the soft ball stage, or about 236 degrees on the candy thermometer.

Remove from heat and cool to lukewarm.Beat until mixture is creamy.Add nuts.

Pour mixture into 8 inch buttered square pan.Let cool until firm. Cut into pieces.Store in air tight container.

PUMPKIN FUDGE

1 cup chopped nuts3 cups white sugar1 cup butter1 (5 ounce) can evaporated milk1/2 cup canned pumpkin1 teaspoon pumpkin pie spice2 cups butterscotch chips1 (7 ounce) jar marshmallow creme1 teaspoon vanilla

DIRECTIONS; Butter a 9x13 pan and set aside.

In a heavy saucepan, combine sugar,butter, milk, pumpkin, and spice,bring to a boil, stirring constantly.

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Continue boiling over medium heat untilmixture reaches 234 on acandy thermometer, about 10 minutes.

Remove from heat.Stir in butterscotch chips.When chips are melted,

add marshmallow cream,nuts, and vanilla.

Mix until well blended.

Quickly pour mixture into prepared pan.Spread evenly. Cool at room temperature.Cut into squares, store in the refrigeratorin an air-tight container.

BUCKEYE CANDY

1 stick butter1 lb. 10x confectioners sugar1 1/2 c. smooth peanut butter2 tsp. vanilla1 lb. dark dipping chocolate

DIRECTIONS; Cream all ingredients except chocolate together.

On buttered cookie sheet place rows of ball shaped mixture (1 teaspoon).

Refrigerate for 2 hours.

Over double boiler melt chocolate.

Use toothpicks to dip peanut butter balls in chocolate.

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Dip balls 3/4 of the way into the chocolate so some peanut butter shows.

Smooth toothpick hole away with damp finger.

CREAM CHEESE BUTTER MINTS

3 oz. cream cheese2 tsp. butter flavoring1/8 tsp. oil of peppermint16 oz. pkg. powdered sugar, siftedpaste food coloring

DIRECTIONS; Combine cream cheese, flavorings and sugar in large mixing bowl. Beat at low speed with mixer until blended.

Add a small amount of desired food coloring,beat at medium speed until blended. (Mixture will be dry.) Knead mixture to soften it.

Press mixture into molds or roll into small balls and flatten slightly.

Makes about 1 lb. or 8 dozen one inch wafer mints.

TIGER BUTTER

16 oz White Chocolate16 oz Semi Sweet Chocolate12 oz jar Junky Peanut Butter

==================== Melt Semi-sweet chocolate in Microwave, approx five (5) minutes on HIGH

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Melt White Chocolate and Peanut Butter Together in the Microwave.

Spread white chocolate/peanut butter mixture on wax paper lined cookie sheet.

Swirl Semi-sweet chocolate over top with a knife

Chill until firm and cut into piecs.