|
|
 |
Reply
| | From:  Genie· (Original Message) | Sent: 2/16/2008 2:40 AM |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:42 PM |
| Sweet Potato Candy - Jolene | Ingredients - 20 ounce can crushed pineapple
- 16 ounce can sweet potatoes, drained
- 4 cups granulated sugar
- 1-1/4 cups all-purpose flour
- powdered sugar
Method
Cook pineapple over medium heat until tender.
Cool slightly then place in a blender and blend on high 10-15 seconds.
Place in a bowl.
Add sweet potatoes to blender, and puree.
Place puree in a saucepan and heat through.
Add the sugar and flour.
Bring to a boil, stir constantly.
Boil 1 minute, remove from heat.
Combine with the pineapple.
Pour into a 9" x 12" pan.
Refrigerate for several hours.
When firm, roll spoonfuls into little logs.
Roll in powdered sugar and refrigerate until ready to use.
| |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:43 PM |
Sweet Potato Fudge Recipe
2 cups granulated sugar
1/2 cup whole milk
1/4 teaspoon pumpkin pie spice
1/4 cup mashed cold sweet potato or canned pumpkin
1/2 cup (1 stick) butter, cut up (no substitutions)
1 cup Marshmallow Crème
8 ounces white chocolate chips
1/2 teaspoon real vanilla extract Mix sugar, milk, pumpkin pie spice, sweet potato and butter in large saucepan. Cook to firm ball stage (236 degrees F). Do not overcook! Remove from heat and stir in remaining ingredients. Stir until firm enough to pour into buttered 8-inch square pan. This fudge sets up very quickly, so have your pan ready. Store in a covered container. | |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:53 PM |
BEAN FUDGE - Lindah 4 oz. unsweetened chocolate
5 oz. butter
1 tsp. vanilla extract
1 2/3 C. cooked beans, or 1 (16 oz.) can beans, drained
2 lb. confectioners�?sugar Use any variety of cooked or canned beans. Melt together chocolate and butter. Mix in thoroughly the drained and mashed beans, vanilla extract and sugar. Place in a large, buttered, shallow cookie pan and refrigerate. Cut into 48 pieces. Makes 2 1/2 to 3 pounds fudge. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:53 PM |
Pinto Bean Fudge - Genie 1 c Pinto beans, drained and mashed
1/4 To 1/2 c. milk
6 tb Butter
6 oz Unsweetened chocolate
1 tb Vanilla
2 lb Powdered sugar
Melt chocolate and butter. Add mashed pinto beans mixed with milk. Add 1 tablespoon vanilla. Stir until slightly thickened. Gradually work in the powdered sugar. Spread in buttered pan. Refrigerate. You can add raisins, nuts, etc. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:54 PM |
PINTO BEAN FUDGE - Lindah 2/3 cup canned milk or light cream
1 1/2 cup mini marshmallows
1 1/2 cup pinto beans(mashed) i put mine in the blender.
1 tsp. vanilla
1 2/3 cup sugar
1/2 cup pecans chopped
1/1/2 cup chocolate chips combine sugar and milk in kettle. boil 5 mins., stirring constantly.
add remaining ingredients and stir until marshmallows melt. pour into buttered pan; cool and cut into squares. i sometimes add a big dollop of creamy peanutbutter,also. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 10:54 PM |
Black Bean Fudge - Lindah
- 4 squares chocolate, unsweetened
- 1 1/2 cubes butter
- 1 t. vanilla extract
- 1 2/3 cups black beans, cooked
- 2 1/2 pounds powdered sugar
Melt unsweetened chocolate squares with butter in pan over medium heat or in 50% power microwave. Mix in drained and mashed black beans, vanilla extract, and sugar. Place mixture in a large buttered, shallow baking pan. Refrigerate til set. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 11:00 PM |
CARROT FUDGE - Betty B. If you love carrot cake, you'll love this recipe! 1 1/2 C. peeled and grated young carrots
3 1/2 C. granulated sugar
1/2 C. sweetened condensed milk
1/2 C. water
1/2 tsp. lemon extract
1/2 C. chopped walnuts Butter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a 12 x 5-inch pan. Put 1/2 inch of water into the kitchen sink. Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test is ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy. The temperature will be approximately 234ºF to 240ºF. Remove saucepan from heat and place it in the sink. Add lemon extract without stirring, then allow the fudge to cool. Stir when lukewarm and skin forms on top (110ºF). Stir fudge thoroughly but not vigorously either by hand or with an electric mixer. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. If the fudge candies too quickly, just spoon it out and knead it with your hands. Add nuts before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature. Yields 1 pound. This recipe is easily doubled and can be frozen. |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 11:00 PM |
| Carrot Candy
1 lb Carrots; peeled, cut in 1/2" chunks
1 c Sugar, plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 ts Ground ginger
1/2 ts Ground cinnamon
In a large, heavy-bottomed saucepan, combine carrots and l/2 cup
water. Bring to a simmer over low heat; cover and cook slowly until
soft, about 30 minutes. With a potato masher, mash the carrots and
any remaining liquid. Stir in sugar, orange juice and lemon juice.
Return to a simmer over low heat and cook, stirring constantly, until
a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon.
Let stand until cool enough to handle.
Sprinkle a small cutting board and rolling pin with water. Turn
carrot mixture onto the board and roll into a l/2" thick rectangle.
Sprinkle generously with sugar. Let stand, covered with cheesecloth
or a towel, for one day, until the top feels dry. Cut into 1" wide
strips. Turn and sprinkle the other side of the strips generously
with sugar. Let stand, covered with cheesecloth or a towel, for
another day. Turn the strips daily, until the candy is dry, up to 4
days. After the strips feel crisp, cut into 1" diameter squares.
Sprinkle again with sugar. (Store in an airtight container for up to
1 month.)
Yield: About 30 candies.
| |
|
Reply
| | | From: Genie· | Sent: 6/15/2008 11:01 PM |
Carrot Fudge If you love carrot cake, you'll love this recipe! 1 1/2 cups peeled and grated young carrots
3 1/2 cups granulated sugar
1/2 cup sweetened condensed milk
1/2 cup water
1/2 teaspoon lemon extract
1/2 cup chopped walnuts Butter upper sides of a 3-quart saucepan; measure all ingredients except lemon extract and nuts into the saucepan. Grease and line a 12 x 5-inch pan. Put 1/2 inch of water into the kitchen sink. Dissolve the sugar, stirring constantly with a wooden spoon over low heat until the spoon glides smoothly over the bottom of the pan. Increase heat to medium and bring to a boil. Wash down any crystals that may have formed with a pastry brush dipped in hot water, using as little water as possible. Clip a candy thermometer to the side of the saucepan. Reduce heat while retaining boil. Stir no more than necessary. Test is ice water when mixture thickens and bubbles become noisy. A ball, formed in ice water, should hold its shape until heat from your hand begins to flatten it, and it should be slightly chewy. The temperature will be approximately 234 degrees F to 240 degrees F. Remove saucepan from heat and place it in the sink. Add lemon extract without stirring, then allow the fudge to cool. Stir when lukewarm and skin forms on top (110 degrees F). Stir fudge thoroughly but not vigorously either by hand or with an electric mixer. Pause frequently to allow fudge to react. Watch for fudge to thicken, lose its sheen, become light in color or streaked with lighter shades, give off some heat, and suddenly stiffen. If mixing by hand, fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct; by food processor, fudge will flow sluggishly back to center when processor is stopped. If the fudge candies too quickly, just spoon it out and knead it with your hands. Add nuts before fudge totally candies. Pour, score and store when cool in airtight container in refrigerator or at room temperature. Yields 1 pound. This recipe is easily doubled and can be frozen. | |
|
Reply
| | | From: Genie· | Sent: 10/17/2008 3:51 AM |
Pumpkin Fudge recipe
Ingredients:
2 cups of sugar.
1 cup of chopped nuts.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice.
Preparation Instructions:
Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C).
Add the butter, vanilla, and chopped nuts.
Beat until the mixture is creamy.
Pour into a buttered plate and allow to cool.
Cut into small chunks.
| |
|
|
|
Free Forum Hosting
Important Announcement
First
Return to Candy