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| | From:  Genie· (Original Message) | Sent: 1/14/2008 6:57 PM |
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| | | From: Genie· | Sent: 6/15/2008 10:56 PM |
Pacific Northwest Apple Confections 8 to 10 apples, unpeeled
2 c. water
4 envelopes unflavored gelatin
1 c. cold water
4 c. sugar
2 T. cornstarch
2 c. coarsely chopped walnuts
2 tsp. grated lemon rind
1 T. lemon juice
Confectioners' sugar Wash apples, chunk into small pieces, cook in water until tender, about 15 minutes. Sieve apples through a food mill to remove peelings and seeds. Measure 4 c. pulp into a heavy 2 quart saucepan. Cook until thick, stir often to prevent scorching. Soften gelatin in cold water. Combine sugar and cornstarch and add to apple pulp. Continue to cook over low heat, stirring constantly until thickens. Add gelatin and cook over low heat until gelatin is dissolved and mixture is a thick. Remove from heat. Stir in nuts, lemon rind and juice. Spread in two 8-inch square dishes or one larger rectangular glass dish. Refrigerate overnight. Makes 32 2-inch squares of candy. | |
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Reply
| | | From: Genie· | Sent: 6/15/2008 10:56 PM |
Apple Candy To make about 3 pounds. 8 medium-size apples, peeled, cored and cut into small pieces
1/2 cup water
2 cups light brown sugar
2 tablespoons unflavored powdered gelatine
1/4 pound walnuts, chopped (about 1 cup)
1 tablespoon fresh lemon juice, pulp strained out
1/2 cup confectioners' sugar
1 tablespoon cornstarch In a pan, combine the apples with half of the water, and cook the fruit until it is tender, about 20 to 25 minutes. Press the cooked apples through a sieve and add the brown sugar. Stirring often, cook the mixture over low heat until it is thick, about 30 minutes. Soften the gelatine in remaining water. Add the softened gelatine to the hot apple mixture and stir until the gelatine dissolves. Chill the mixture until it thickens slightly. Stir in the walnuts and the lemon juice. Pour the candy into a dampened pan measuring 8 x 12 x 1 1/4 inches. The candy layer should be about 1/2 inch deep. Chill the candy thoroughly, then cut it into 1-inch squares. Combine the confectioners' sugar and the cornstarch, and roll the squares in this mixture. | |
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| | | From: Genie· | Sent: 6/15/2008 11:15 PM |
| Creamy Rich Tangerine Fudge | Ingredients:
1 11.5-ounce package milk chocolate pieces
1 14-ounce can sweetened condensed milk
8 ounces bittersweet or semisweet chocolate, coarsely chopped
2 to 3 teaspoons finely shredded tangerine or orange peel
1 teaspoon vanilla
1/2 cup chopped pistachios, toasted almonds or toasted pecans
1/2 cup white baking pieces
Coarsely chopped pistachios, toasted almonds or toasted pecans (optional)
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Preparation:
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending the foil over the edges of the pan. Butter the foil; set pan aside.
2. In a 2-quart heavy saucepan, combine milk chocolate pieces, condensed milk, and bittersweet or semisweet chocolate. Cook and stir over low heat until chocolate just melts and mixture is well combined and smooth. Remove saucepan from heat. Stir in tangerine or orange peel and vanilla.
3. Immediately spread half of fudge into the prepared pan; sprinkle with pistachios and white baking pieces; press in lightly. Spread remaining fudge evenly on top. If you like, sprinkle with additional nuts; press in lightly. Score into squares while warm. Cover and chill at least 2 hours or until firm. When fudge is firm, use foil to lift fudge out of pan. Cut fudge into 1-inch squares. Store tightly covered in the refrigerator for up to 1 month.
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Makes about 2 1/2 pounds (64 pieces).
Recipe Note: This candy recipe directs you to line your pan with foil. But how do you get that foil pushed into those corners without tearing it? Try this: Shape the foil around the outside of your pan, then lift it off and place it inside the pan, pressing gently into the corners.
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Reply
| | | From: Genie· | Sent: 6/15/2008 11:15 PM |
Key Lime Fudge - Genie 1/2 cup buter 1/2 cup sugar (extra fine granulated preferred) 5 ounces evaporated milk (one small can) 1/3 cup Key Lime juice 12 ounces white chocolate chips 6-7 ounces Marshmallow Creme fluff (1 jar) 1 cup pecans, chopped or 4 ounce bag 1 tsp lemon extract Line a 9x9 inch pan with aluminum foil and set aside. Place white chocolate chips, lemon extract and marshmallow cream into a 3 quart saucepan (or Pyrex bowl) and set aside. Chop pecans and set aside. Heat milk at medium setting until warm. Add sugar and Key Lime juice. Bring to a rolling boil (medium-high) stirring constantly with a wooden spoon. Continue to boil for 8 full minutes, or if using a candy thermometer, continue boiling until temperature reaches 235° bu do not exceed 9 minutes of rolling boil total. Remove from heat and add butter. Stir until dissolved, but no more than 30 seconds. Pour hot mixture over marshmallow cream mixture without scraping the sides of the hot saucepan. Mix until chocolate is melted. Add pecans and mix thoroughly. Pour into prepared pan. Cool at room temperature. Chill in refrigerator prior to cutting. Remove from pan; remove foil and cut into squares. |
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Reply
| | | From: Genie· | Sent: 8/7/2008 10:04 PM |
| Jamaican Coconut Candy Recipe Courtesy Paula Deen, 2007
Show: Paula's Party
Episode: Candy Connection
2 fresh coconuts, whole coconut, not shredded
2 cups chopped fresh ginger root
4 cups raw brown sugar (recommended: Natural Sugar)
1 cup chopped pecans (or nut of choice) optional
Melted chocolate, for dipping
Crack open 2 coconuts. (Putting the coconuts in a 250
degree F oven for several minutes will make them
easier to crack open). Scoop out the coconut meat
using a paring knife. Clean the coconut and cut up
into bite-sized pieces.
Put the coconut pieces and chopped ginger root into a
large pot (cast iron works best). Cover with water and
boil for 3 to 4 hours to soften and bring out the
flavors. Be sure to continue to add water as it boils
down. Once the water has reduced, add brown sugar and
boil for another 30 to 40 minutes or until there is no
liquid left. It should be in a syrup state. Fold in
chopped pecans. Drop pieces onto nonstick foil and let
set for about 15 minutes. Dip in melted chocolate and
sprinkle with chopped nuts.
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Reply
| | | From: Genie· | Sent: 8/19/2008 4:42 AM |
PERSIMMON FUDGE
In a saucepan combine:
1 c. persimmon pulp
3/4 c. margarine
2/3 c. evaporated milk
3 c. sugar
Bring to boil, stirring constantly until mixture gets to soft ball stage
(232-238 degrees on candy thermometer).
Remove from heat and add:
2 c. marshmallow cream
2 c. powdered sugar, sifted
1 tsp. vanilla
1 c. nuts (optional)
Blend well; pour into greased pan. Cool; cut into squares.
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Reply
| | | From: Genie· | Sent: 10/1/2008 4:24 AM |
| Candied Citrus Peel (candy) | | 3 c Citrus peel, cut into strips from: 4 to 5 medium oranges
6 md Lemons
2 md To large grapefruit
12 c Cold water
2-1/2 c Sugar
1/2 c Honey
1-3/4 c Boiling water
Wash fruit. Score peel into quarters. Remove
sections of peel with fingers; cut into uniform
strips about 3/8 in. wide. Boil peel with 6 cups
cold water, uncovered, for 10 minutes. Drain and
rinse. Repeat process with 6 cups fresh water.
In a large saucepan, combine 1 1/2 cups sugar,
honey and boiling water. Bring to a boil, and boil
about one minute. Add cooked, drained peel
and briskly simmer until almost all of the syrup
has been absorbed, about 30 to 40 minutes. Stir
frequently to avoid sticking.
Transfer peel to collander. Drain well, about 10
minutes. In large bowl, toss drained peel with
remianing 1 cup sugar to coat well. Spread pieces
out on waxed paper to dry. Store in tightly covered
container. | | |
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:54 AM |
Pineapple-Pecan Fudge 4 cups granulated sugar
1 (14 ounce) can crushed pineapple, drained*
1 cup heavy cream
2 tablespoons margarine
2 teaspoons vanilla extract
1 cup pecans, coarsely chopped
Combine the sugar, drained pineapple, and cream in a heavy saucepan. Stir over low heat until sugar is dissolved. Increase heat and bring mixture to boiling. Cook, stirring occasionally to prevent scorching. Continue until mixture reaches 234 degrees F on a candy thermometer (soft ball stage). This will stick a little but DO NOT scrape bottom and sides of pan; brushing down side of pan occasionally will help.
Remove from heat and let cool just until cool enough that you can touch pan without being burned. DO NOT stir or disturb mixture in any way while this is cooling.
Add the margarine (or butter) and the vanilla extract. Beat vigorously until the candy loses its gloss. Stir in the pecans using as little mixing as possible.
Immediately pour into 8-inch pan that has been greased with margarine. Do not scrape the bottom or sides of pan as you are putting the mixture into dish. Let cool completely, then cut into small pieces for serving.
*Invert can of pineapple over a sieve placed in bowl to drain pineapple thoroughly.
Yield: About twenty-four 1 1/2-inch squares
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:55 AM |
Key Lime Fudge 3 cups white baking pieces 1 (14 ounce) can sweetened condensed milk 2 teaspoons finely shredded lime peel 2 tablespoons bottled key lime juice or regular lime juice 1 cup chopped macadamia nuts, toasted, if desired
Line an 8-inch square baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
In a large heavy saucepan cook and stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in nuts.
Spread mixture evenly in prepared pan. Cover and chill about 2 hours or until set.
Lift fudge from pan using edges of foil. Peel off foil; cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.
Makes 2 1/2 pounds.
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Reply
| | | From: Genie· | Sent: 10/16/2008 8:25 PM |
White Fudge
3 cups sugar
1 cup Carnation milk
3/4 stick margarine
12 oz. coconut chips
1 pint marshmallow creme
1 cup chopped walnuts Cook sugar, milk and margarine in heavy pan. Watch carefully. Cook to soft ball stage. Add chopped nuts, marshmallow creme and nuts. Stir until blended. Pour into buttered 9 X 13 pan. Cool and cut. | |
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Reply
| | | From: Genie· | Sent: 10/19/2008 7:04 PM |
| From: Southern Gal (Original Message) | Sent: 10/17/2008 11:17 PM | Again, Not my own recipe, just sharing with you all Sounds Yummy!! :-) Coconut Creme Fudge
12 oz. Bag white chocolate chips
6 oz. Bag flaked coconut
1/2 C. Butter
2 C. Sugar
2/3 C. Evaporated milk
1 t. Coconut flavoring
7 oz. Jar marshmallow creme In large pot over med heatcook and stir buttersugar and milk.
Bring to boil and boil for 5 minutes or candy temperature of 230* F. Remove from heat. Add marshmallow creme and white chips. Stir until well blended and chips are melted. Add in coconut and coconut flavoring. Mix well. Pour into greased or sprayed 9 x 9 baking dish. Cool completely ~then chill until firm. | |
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