Hard Candy

Hard candy is made from an unusual combination of vinegar and sugar.  It’s a great addition to a Christmas gift basket or cookie tin.

INGREDIENTSHard Candy

2 cups sugar

1/4 cup water

1/2 cup vinegar

2 tbsp butter

10 drops green food colouring

DIRECTIONS

Place ingredients in a large saucepan and heat until sugar is dissolved in mixture.  Boil until a candy thermometer indicates the hard ball stage for sugar is reached (266 degrees Fahrenheit). Be careful the sugar will be very hot and can burn easily.

Pour into a greased and lined 8 inch pan.  Chill

Break into pieces and serve.

 

Caramel Corn

This time of year I think about my grandmother.  She passed away many years ago but I have many fond memories of visiting her house every weekend.  On special occasions she would pull out her tattered recipe book and make some special treats.  Caramel corn was one of those recipes and I carry on the tradition of making it at Halloween and Christmas.  Sweet and crunchy this recipe is sure to please trick or treaters.

INGREDIENTS

1 cup popcornCaranel Corn

1 cup butter

2 cups brown sugar

1/2 cup golden corn syrup

1 tsp salt

1/2 tsp baking soda

1 tsp vanilla

DIRECTIONS

Heat the oven to 250 degrees Fahrenheit.

Pop 1 cup of popcorn.  Remove unpopped kernels and put it in a buttered roast pan.

Melt 1 cup of butter in a saucepan.  Stir in 2 cups brown sugar, 1/2 cup golden corn syrup and 1 tsp salt.

Bring mixture to a full boil stirring constantly.  Let mixture boil for 5 minutes and remove from heat.  Do Not Stir.

Stir in 1/2 tsp soda and 1 tsp vanilla. Pour over popcorn and mix together well.

Bake for 1 hour stirring every 15 minutes.  Spread out onto parchment paper to cool.

Peanuts can be added to this recipe.

For another sweet treat try Chili Cereal Brittle

Candy Corn Cookies

Seasonal sweet treats are everywhere this time of year and I like to try to combine unusual combinations in my baking.  Candy Corn cookies are great for those days you need something sweet to fill your cravings. 

INGREDIENTSCandy Corn Cookies

2 cups flour

1 tsp baking soda

1/2 cup brown sugar

2 tsp cornstarch

1/4 tsp salt

1/2 cup sugar

1 tbsp vanilla

1 egg

3/4 cup butter

2 cups candy corn

1/4 cup pumpkin sprinkles

DIRECTIONS

Mix flour, baking soda, salt and cornstarch together in a large bowl. Continue reading “Candy Corn Cookies”

Chocolate Coffee Fudge

Chocolate coffee fudge is sweet and decadent.  It goes well in any party platter and packs up for a terrific gift.  The coffee adds an extra depth to the recipe. 

Ingredients

1 1/2 cups brown sugar

Chocolate Coffee Fudge1/4 cup + 2 tbsp prepared coffee

1 1/2 cups icing sugar

1/2 cup butter

1/2 cup cocoa

1/4 cup chopped walnuts

Bring brown sugar, coffee, butter and cocoa to a boil over low heat.  Continue boiling for five minutes then  remove from stove.  Blend in icing sugar and nuts.  Spread mixture in greased  9 x 5 inch loaf pan.  Cool and cut into squares.  Keep refrigerated until ready to use.

Gumdrop Cake

1 cup butterGumDropCake

1 cup sugar

2 eggs

1 cup applesauce

2 1/2 cups flour

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

1 tsp baking powder

1/4 tsp baking soda dissolved in 1 tsp warm water

1 lb raisin

s

2 cups gumdrops

Mix wet ingredients until fluffy.  Add dry ingredients.  Fold in raisins and gumdrops and spoon into a large greased loaf pan. Bake in 300 degree Fahrenheit oven for 2-2 1/2 hours

 

Chocolate Peppermint Candy

1 bag milk chocolate chipsChocolatePeppermingCandy

1 bag white chocolate chips

2 tsp vegetable oil

1 tsp peppermint extract

candy canes, crushed

Heat milk chocolate chips in a double boiler until melted.  Mix in 1 tsp vegetable oil.  Pour onto a parchment lines cookie sheet and smooth into a thin layer.  Chill in refrigerator until firm

Melt white chocolate chips in a double boiler.  Add 1 tsp vegetable oil and peppermint extract.  Pour onto chilled milk chocolate layer and spread to cover bottom layer.  Sprinkle crushed candy canes on the top layer.  Chill until firm and then break into pieces.  Store in a cookie tin in the refrigerator

Halloween Candy Cookies

I always over estimate the amount of candy that I will pass out to trick or treaters on Halloween.  Consequently, I’m always left with packs of candy that I don’t want to eat. 

One way I use up the chocolate is in this cookie recipe.  I bake the cookies and then freeze them for later.  The cookies will keep for several months if they are wrapped properly before being frozen.

halloween-candy-cookies
Any kind of chocolate candy can be used in this cookie batter.

1 cup white sugar

1 cup butter

1 tsp vanilla

2 eggs, beaten

Mix the above ingredients together.

2 cups flour

Continue reading “Halloween Candy Cookies”

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