Candy and Sweets

2 Minute Microwave Fudge


Ingredients:
1 lb powdered sugar
2/3 cup cocoa
1/4 teaspoon salt
1/4 cup milk
2 teaspoons vanilla
1/2 cup butter or 1/2 cup margarine
1/2 cup chopped nuts     (optional)

Instructions:

Sift powdered sugar, cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into 36 pieces





Cider Vinegar Candy

Butter a Jelly roll pan or sided baking sheet.  Set aside on top of a hot pad.

Mix together:
2 cups of granulated sugar
1/2 cup organic apple cider vinegar
2 teaspoons of organic butter
Heat in a sauce pan until the temperature reaches 275°F.

Pour the heated mixture onto your buttered pan.  Allow it to completely cool. Break the candy into pieces and enjoy.


 I used a metal (sided) pizza tray and the candy mixture filled the pan.  It created a thin candy, and it is very good.  You could even dust these with a bit of powdered sugar also.







Cinnamon Rock Candy Recipe



•1 cup water
•3-3/4 cups sugar
•1-1/4 cups light corn syrup
•1 teaspoon red liquid food coloring
•1 teaspoon cinnamon oil
•1/3 cup confectioners' sugar

Directions
•Line a 15-in. x 10-in. x 1-in. pan with foil; butter the foil and set aside. In a large heavy saucepan, combine water, sugar, corn syrup and food coloring. Bring to a boil over medium heat, stirring occasionally. Cover and cook for 3 minutes to dissolve sugar crystals.
• Uncover; cook on medium-high heat, without stirring, until a candy thermometer reads 300° (hard-crack stage), about 25 minutes. Remove from the heat; stir in cinnamon oil (keep face away from mixture as oil is very strong). Immediately pour onto prepared pan. Cool completely, about 45 minutes.
• Break the candy into pieces using the edge of a metal mallet. Sprinkle both sides of candy with confectioners' sugar. Store in airtight container. Yield: about 2 pounds.

Note: Cinnamon oil can be found in some pharmacies or at kitchen and cake decorating supply stores.

We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.






Dark Chocolate Cherry Fudge

By: NESTLÉ TOLL HOUSE
 23 ratings

Prep: 8 mins Cooking: 6 mins
Level:Easy Cooling: 120 mins
Yields:24 servings (2 pieces per serving)
Dark Chocolate Cherry Fudge has deep rich chocolaty flavors. The dried cherries add an extra dimension of texture. This is a great choice for parties and entertaining.

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Ingredients

1 1/2 cups granulated sugar
2/3 cup (5 fl.-oz. can) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons butter or margarine
1/4 teaspoon salt
2 cups miniature marshmallows
1 2/3 cups (10-oz. pkg.) NESTLÉ® TOLL HOUSE® Dark Chocolate Morsels
3/4 cup (4 oz.) dried cherries, coarsely chopped
1 teaspoon vanilla extract
Directions

LINE 8-inch-square baking pan with foil.

COMBINE sugar, evaporated milk, butter and salt in medium, heavy-duty saucepan. Bring to a full rolling boil over medium heat, stirring constantly. Boil, stirring constantly, for 4 to 5 minutes. Remove from heat.

STIR in marshmallows, morsels, dried cherries and vanilla extract. Stir vigorously for 1 minute or until marshmallows are melted. Pour into prepared baking pan. Refrigerate for 2 hours or until firm. Lift from pan; remove foil. Cut into 48 pieces.

VARIATION: For an equally delicious fudge, try substituting 3/4 cup dried berry blend for the cherries.






Deep Fried Cherry Kool Aid

Ingredients:
3 cups flour
1/4 cup sugar
1/2 teaspoon salt
1/4 cup cherry Kool Aid
1 teaspoon baking powder
2 large eggs
1 cup water
canola oil for deep frying

Directions:
In a mixing bowl combine flour,
salt, Kool Aid and baking powder.
In a mixing bowl mix water, eggs and sugar.
Add dry ingredients to wet and beat
until the mixture forms a batter.

Directions:
Preheat canola oil to 360 degrees F.
Drop batter into hot oil by tablespoons.
The batter with float, turn over and
fry until golden brown and crispy.
Remove to drain and cool before serving.








DEEP FRIED OREO'S !



2 quarts vegetable oil for frying
•1 large egg
•1 cup milk
•2 teaspoons vegetable oil
•1 cup pancake mix
•1 (18 ounce) package cream-filled chocolate sandwich cookies (such as Oreo®)

Directions


1.Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2.Whisk together the egg, milk, and 2 teaspoons of vegetable oil in a bowl until smooth. Stir in the pancake mix until no dry lumps remain. Dip the cookies into the batter one at a time, and carefully place into the hot frying oil. Fry only 4 or 5 at a time to avoid overcrowding the deep fryer. Cook until the cookies are golden-brown, about 2 minutes. Drain on a paper towel-lined plate before serving.




No Marshmallow Fudge



Difficulty: Easy
Servings: 30
Prep Time: 5 minutes   Cook Time: 8-10 minutes
Ingredients

2 cups white sugar
1 small can evaporated milk
1 stick butter or stick margarine
1 tsp. vanilla
1 cup semi sweet chocolate chips
1/2 cup chopped walnuts (optional)
Directions

In large pan mix together sugar and milk. Over medium high heat bring to a rolling boil and stirring – boil 5 minutes.
Remove from heat and add chips and butter. Mix well until melted: add vanilla and nuts and beat for 1 minute with spoon.
Pour into 11 x 7? glass dish that has been buttered. Spread out then refrigerate until set. Cut into squares and remove to covered container. Store on counter top for best taste.




Old Fashioned Potato Candy


Ingredients

1 small potato
2 pounds confectioner's sugar
peanut butter

Instructions

Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
Line a counter top with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch (don't go getting a ruler here, just eyeball it. This isn't rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator.






OLD TIME HARD CANDIES




2 cups white Karo Syrup
2 cups sugar
1 tsp. flavoring oil
6 drops food coloring (to match chosen flavor)

In a heavy saucepan with deep sides, combine Karo syrup and sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan from heat and add flavoring oil (orange oil, lemon oil, cinnamon oil, peppermint or spearmint oil, etc).
Add a food coloring to match the chosen flavor (yellow for lemon, red/orange for orange, red for cinnamon, green for mint).

Carefully pour mixture into a well buttered or oiled pan. Allow to cool long enough so that the candy may be scored into small pieces by running a buttered knife through without the mixture running together. When candy has cooled completely, break the scored sections into pieces. Store in a cool dry place in an airtight container.

Caution: Sugar mixtures are VERY hot and will cause severe burns. Have a bowl of ice water close by, just in case.

This same mixture can be used to make lollipops. Arrange lollipop sticks on a sheet of oiled parchment, silicone or wax paper and pour a circle of candy mixture around top of stick to desired size. For larger lollipops, use a lollipop mold.

When lollipops or candy has cooled, wrap decoratively in clear candy film (available at craft supply stores) and tie with colored butcher's string or raffia.






Old-fashioned chocolate dipped potato candy


Difficulty: Easy
Servings: 40-50 pieces, depending on size
Prep Time: about 1 hr, not including cooling   Cook Time: ~ 5 min
Ingredients

3/4 cup mashed potato (1 or 2 potatoes)
7 c sifted powdered sugar
1/4 pound butter (1 stick)
1/2 pound flaked coconut (2 c)
2 teaspoons vanilla
CHOCOLATE DIP:
12 ounces semi-sweet or dark chocolate chips (1 pkg) I like the dark chocolate.
1 Tbsp shortening
Directions

Pare, cook and mash the potatoes to make 3/4 cup.
In microwave, melt the butter. Add it to the mashed potato, powdered sugar, flaked coconut and vanilla, in a big bowl. Mix well.
Spread the mixture evenly about 1/2 in. thick on a small buttered cookie sheet. Place in a cool place to harden—a cool garage or back porch in the winter works well. When hard, cut the mixture into approx. 1 1/2 in. squares and dip in the chocolate mixture.
CHOCOLATE DIP:
Melt chocolate and shortening together in microwave for 1 min. Stir well. Melt for 15-30 sec. more if needed, and stir again.
Keep mixture warm. Dip the needham squares in the chocolate with a fork and place on waxed paper on a cookie sheet. Put in a cool place to harden.
Makes about 40-50 good-sized needhams. The recipe may be cut in half.







Six Minute Caramels

Ingredients
1/4 cup butter
1/2 cup white sugar
1/2 cup brown sugar
1/2 cup light Karo syrup
1/2 cup sweetened condensed milk
Directions:

1 Combine all ingredients.
2 Cook 6 minutes, stirring every two minutes.
3 Stir and pour into lightly greased dish.
4 Let cool.
5 Cut, wrap in wax paper & store in an air tight container.






Vanilla Caramels


1/2 lb butter
14 oz sweetened condensed milk
2 cups granulated sugar
1 cup light corn syrup
1 tsp vanilla

In a very, large microwave safe bowl, microwave butter, sweetened condensed milk, sugar and corn syrup on high for 5 minutes and then stir. Microwave at 50% power for 15 minutes, stirring every 5 minutes, or until caramels are a dark golden color and will form a ball in cold water. Remove from microwave and stir in vanilla. Pour caramels into a lightly buttered 9x13" pan. Cool, cut and wrap in waxed paper.








Vanilla Pull Apart Taffy


Difficulty: Intermediate
Servings: 2 pounds
Ingredients

1 cup water
1.5 cups light corn syrup
2.5 cups granulated (white) sugar
3 tbsp butter
1/4 tsp salt
1 tbsp vanilla extract
Directions

Butter the sides of a 3 quart saucepan. Add the water, syrup, and sugar stirring with a wooden spoon until the sugar is dissolved. Bring to a boil over medium high heat without stirring. Place a candy thermometer in the syrup and continue to boil until the syrup reaches 256F, approx. 25 minutes. Add the butter and salt and continue cooking until it reaches 262F, about 2 minutes. Remove from the heat and pour into an oiled or buttered shallow pan/buttered marble slab/counter. When cool enough to handle, butter or oil your hands and pull the sides of the taffy toward the middle. Add some of the vanilla, work the taffy for about a minute, and add the remaining vanilla. Continue pulling the taffy until it is creamy white and lukewarm. Keep your hands buttered to prevent the taffy from sticking to them. When cool, twist into strands of taffy. Place on a buttered counter, cut into 1 inch pieces with oiled scissors, and let dry or wrap in wax paper or plastic wrap. Store in airtight containers.