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  #11  
Old 12-18-2006, 04:30 PM
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HOLIDAY PEPPERMINT CANDIES
4 oz. cream cheese, softened
1 tbsp. butter
1 tbsp. light corn syrup
1/4 tsp. peppermint extract or few drops peppermint oil
4 c. powdered sugar
Green and red food coloring
Sifted powdered sugar


1. Beat cream cheese, butter, corn syrup and extract in large mixing bowl at medium speed with electric mixer until well blended. Gradually add 4 cups powdered sugar. Mix well.
2. Divide mixture into thirds. Knead few drops green food coloring into one third; repeat with red food coloring and second third. Leave one third uncolored. Wrap each third in a plastic wrap. 3. Working with one color mixture at a time, shape into 3/4 inch balls. Place on wax paper lined cookie sheet. Flatten each ball with bottom of glass that has been lightly dipped in sugar. Repeat with remaining mixture. Decorate with icing if desired. Refrigerate. Makes 5 dozen.
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  #12  
Old 12-18-2006, 04:31 PM
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TURKISH DELIGHT

(Remember this? Referenced in C.S. Lewis' The Lion, The Witch and The Wardrobe) [It sounds rather like colored marshmallows!]

Melt 1 oz. of gelatin in a cup of cold water and put this into a saucepan with one pound of fine sugar and the juice of an orange and a lemon. Boil it up three times and then simmer it about twenty minutes till sticky. Butter a soup plate and pour half the mixture into it.

Color the remainder with a few drops of coloring, pour it on to the rest and set it to stiffen.

Then warm the plate slightly to loosen it, turn it on to paper dusted with icing sugar, cut it into squares, and sugar these also. Store it in a tin.
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  #13  
Old 12-18-2006, 04:32 PM
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Can't beat the candy that Oma sends from Germany every year. The best chocolates and candy! They're to die for!
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  #14  
Old 12-18-2006, 04:33 PM
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The easiest fudge when you don't have time!


MICROWAVE EASY CHOCOLATE FUDGE
1 (12 oz.) pkg. (2 c.) Nestle's Toll House semi-sweet chocolate morsels
1 (14 oz.) can sweetened condensed milk (not evaporated milk)
1 1/4 c. Diamond walnuts, chopped
1 measuring tsp. vanilla extract

In large glass measuring cup, combine Nestle's Toll House semi-sweet chocolate morsels and sweetened condensed milk. Microwave on high 3 minutes. Stir until morsels melt and mixture is smooth. Stir in Diamond walnuts and vanilla extract. Spread evenly into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Makes about 1 1/4 pounds fudge.
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  #15  
Old 12-04-2008, 07:33 AM
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Peanut Butter Fudge


Ingredients:
2 cups sugar
3 cups brown sugar, packed
1/8 tsp. Salt
¾ cup milk
2 cups marshmallow cream
1-1/2 cups peanut butter

Directions:

Mix the sugars with the salt in a heavy saucepan, then stir in the milk. (DO NOT SUBSTITUTE EVAPORATED MILK!) Bring to a rolling boil and boil for one minute.

Remove this mixture from the heat and stir in the marshmallow cream and the peanut butter. Mix it all together well and spread it in a buttered 9 X 13 inch dish.

Cool and cut into squares.

(If you want to be reaaaaaally decadent, you can pour this in 2 layers, with a chocolate fudge in the center! YUM-O!)
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  #16  
Old 12-04-2008, 07:36 AM
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Microwaved Peanut (or Almond, or whatever) Clusters

Ingredients:

2 cups sugar
1/2 cup light corn ssyrup
1/3 cup water
2 cups unsalted dry-roasted peanuts
1 tsp. vanilla
2 or 3 drops red food coloring
1 Tbsp butter

Directions:

In a very large microwave-safe dishs, mix the sugar with the syrup and water. Stir together well and microwave 3 minutes on high.

Stir in the peants (or other nuts) and continue cooking on high for 10 minutes.

Add the vanilla and food coloring and mix it all together well. Let the mixture cool, then add the butter and beat with a wooden spoon until it gets thick.

Drop onto waxed paper by tea- or tablespoonfuls.
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  #17  
Old 12-05-2008, 09:03 AM
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AUNT BILL'S BROWN CANDY

yield: Makes 30 pieces

A cross between fudge and pecan praline, this soft, nutty, and somewhat crumbly southern delight is the ideal holiday treat. (If you don't want it "crumbly," you might try using cream instead of half and half. Also, although the recipes doesn't call for any salt, I allus add at least a quarter tsp.)

Ingredients

3 cups sugar, divided
1 cup half and half
1/4 cup water
1/4 teaspoon baking soda
5 tablespoons unsalted butter, cut into cubes
1/2 teaspoon vanilla extract
1 pound pecans, toasted, coarsely chopped (about 4 cups)

Directions:

Butter an 8x8x2-inch metal baking pan.

Combine 2 cups sugar and half and half in heavy large saucepan. Stir occasionally over low heat until sugar dissolves. Set aside. (If instead you keep this mixture warm, it won't separate on you!)

Bring remaining 1 cup sugar and 1/4 cup water to boil in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Increase heat; continue boiling without stirring until syrup turns deep amber, brushing sides of pan with wet brush and swirling pan, about 8 minutes.

Immediately pour caramel syrup into half and half mixture in large saucepan (mixture will bubble). Stir constantly over medium-low heat until caramel dissolves.

Attach candy thermometer to side of pan. Increase heat to medium. Continue cooking and stirring until mixture registers 244°F, about 12 minutes. Remove from heat and immediately stir in baking soda (mixture will foam slightly). Add butter and stir to melt.

Let stand without stirring until mixture cools to 160°F, about 20 minutes. Mix in vanilla.

Using a large wooden spoon, stir constantly until candy begins to thicken and loses its gloss, 4 to 5 minutes. Mix in nuts (candy will be very stiff). Scrape candy into prepared pan.

Using wet fingertips, press candy firmly into pan. Cool completely, then cut into 30 squares.
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Last edited by MagiePerdu : 12-05-2008 at 09:06 AM.
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  #18  
Old 04-02-2009, 10:25 AM
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HOMEMADE CARAMELS


1 qt. heavy cream
1 lb. butter
1 lb. brown sugar
2 1/3 c. white sugar
1 pt. dark Karo
1/2 tsp. salt
1 tsp. vanilla

Mix sugars together and add Karo. Cut in butter and 1/2 of cream. Let come to a boil. As it stars to boil, add rest of cream. Cook approximately 1 1/2 hours or until soft ball stage, stirring constantly. When done, remove from heat. Add vanilla. Pour in buttered pan and place in refrigerator until firm or overnight. Cut and wrap in wax paper. While cooking, try some on ice cream.

A second recipe for caramels:

1 qt. heavy cream
1 lb. butter
1 lb. brown sugar
2-1/3 c. white sugar
1 pt. dark Karo
1/2 tsp. salt
1 tsp. vanilla

Mix sugars together and add Karo.

Cut in butter and 1/2 of cream. Let come to a boil. As the mixture starts to boil, add the rest of the cream.

Cook approximately 1-1/2 hours or until soft ball stage, stirring constantly.

When done, remove from heat. Add the vanilla.

Pour in buttered pan and place in refrigerator until firm or overnight. Cut and wrap in wax paper.

Consider topping your caramels with a few grains of fleur de sel salt! Yummy (sweet AND salty!)

While its cooking and hasn't yet set up, try some "caramel sauce" on ice cream.
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Last edited by MagiePerdu : 04-02-2009 at 10:56 AM.
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  #19  
Old 04-02-2009, 10:52 AM
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Chocolate Caramels


INGREDIENTS:

3 cups sugar
1 cup light corn syrup
1 cup milk
1-1/2 tablesoons butter
3 oz. chocolate
1 teaspoon vanilla

DIRECTIONS:

Stir the sugar, corn syrup, milk and butter in a large heavy pan over low heat until sugar is dissolved; then cut the chocolate into small pieces and stir in.

Stir and boil these ingredients slowly to the the firm ball stage (248 degrees). Add the vanilla.

Pour candy into lightly buttered tins. When firm-about 3 hours later, invert onto a board and cut into 3/4 inch squares. Makes about 1 1/2 pounds
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  #20  
Old 10-12-2009, 07:11 AM
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Pumpkin Seed Brittle


Ingredients

½ cup green, hulled pumpkin seeds or unsalted dry roasted soy nuts
½ cup Splenda Granular
2 Tbsp. dried cranberries (optional)

Directions

Place pumpkin seeds and Splenda in a small nonstick sauté pan.

Heat over medium-high heat, stirring constantly until Splenda has crystallized.

Remove from heat. If adding cranberries, continue stirring and add the
cranberries. Pour mixture onto a nonstick oil-sprayed cookie sheet. Cool.
Break into bite-sized pieces. Serve.

Calories: 189, Total Fat: 8g, Cholesterol 0mg,
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