Almond Roca

Creamy Almond Candy
Prep Time: 10 minutes 
Servings: Makes about 3 1/4 pounds

This super simple recipe will make you want to turn your kitchen into "candy central". Pick out a few other candy recipes for a customized candy gift box to give to family and friends. Or simply enjoy the candy at home after lunch or dinner.

 1 1/2 pounds vanilla-flavored candy coating* 
1 (14-oz) can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk) 
1/8 teaspoon salt 
1 teaspoon almond extract 
3 cups (about 1 pound) whole almonds, toasted 

In a heavy saucepan, over low heat, melt candy coating, Eagle® Brand and salt. Remove from heat; stir in extract, then almonds. 
Spread evenly into wax paper-lined 15x10-inch jellyroll pan. Chill 2 hours or until firm. Turn onto cutting board; peel off paper and cut into triangles or squares. Store tightly covered at room temperature. 

MICROWAVE: In 2-quart glass measure, combine candy coating, Eagle® Brand and salt. Cook on 100% power (high) 3 to 5 minutes, stirring until smooth. Proceed as above.

*Also called confectioners�?or candy coating

Pecan Roll Candy

Caramel:
2 c Sugar
1 1/2 c Light corn syrup
1 cn Evaporated milk (regular size can)
1 pn Salt
2 tb Unsalted butter
2 ts Pure vanilla extract
1 c Chopped walnuts

For chocolate caramels:

Opera cream fondant:
4 c Sugar
2 c Heavy cream
1/4 c Light corn syrup
1 pn Salt
2 ts Pure vanilla extract

Combine 2 cups sugar, 1-1/2 cups light corn syrup and half a regular-size can of evaporated milk and a pinch of salt and cook in a heavy pan over moderate heat, stirring occasionally to 236ºF. on a candy thermometer. Add 2 large tablespoons of unsalted butter and the remaining milk slowly so as not to let boiling stop. Stir constantly until mixture reaches 240ºF. Remove from heat and add 2 teaspoons pure vanilla extract and 1 cup chopped walnuts (optional.) Pour onto a buttered pan to a depth of about 1-inch. Let cool completely, then cut in pieces and wrap in squares of cellophane, colored if desired.

For chocolate caramels, add 3 ounces of unsweetened chocolate, finely chopped, to mixture after removing it from the heat. To make pecan rolls, form Opera Cream Fondant (below) into cylinders about 5-inches long and 3/4-inch diameter, dip in hot caramel after removing from heat, then roll in pecan halves. To serve, slice cross-wise into 1/2-inch slices.

OPERA CREAM FONDANT: Combine 4 cups sugar, a pint (2 cups) of heavy cream, 1/4 cup light corn syrup and a pinch of salt and cook in a heavy pan over moderate heat, stirring occasionally to 238ºF. on a candy thermometer. Remove from heat and add 2 teaspoons pure vanilla extract and pour onto a buttered platter. Let cool to lukewarm, then knead the fondant until creamy and very smooth. (This is a most important step.) Form into marble-sized balls and let set until firm, or dip balls of fondant into semi-sweet chocolate, or form fondant into cylinders about 5-inches long and 3/4-inch thick, dip in hot caramel and roll in pecans.

3 tbsps. sugar
1 can evaporated milk
3 cups sugar 
1/2 cup white corn syrup
2 cups nutmeats

Brown sugar in heavy skillet; watch carefully. Add milk, sugar and corn syrup. Heat to soft ball stage, stirring constantly. Remove from heat. Beat until it loses its gloss. Add nuts. Pour into 9 x 13" buttered pan.