Candy Making

If you all are anything like me you will be getting ready for Christmas starting Friday morning.  We always put are tree up the Friday after thanksgiving.  That gets me in the mood to make candy.  So I am going to share a few of my favorite candy recipes with you.

Fudge

18 oz chocolate chips

1 can Eagle Brand milk

pinch of salt

3/4 cup nuts

2 tablespoons butter or margarine 1 1/2 teaspoon vanilla

In heavy saucepan, over low heat, melt chips and Eagle Brand milk.

Remove from heat, and add remaining ingredients. Pour in 9 inch square pan.  ( I line the pan with foil so that the fudge is easier to get out. )  Chill a few hours, then cut into squares. 

 

Buckeyes

Ingredients:

1 1/2 c. peanut butter      1 pound confectioners' sugar

1 tsp. vanilla          1 stick butter or margarine

6 ounces chocolate chips          1 ounce paraffin wax

Directions:

Combine peanut butter, sugar and vanilla. Melt margarine and add to peanut butter mixture. Melt in double boiler, chocolate chips and paraffin.
Roll candy mixture into balls and chill. Dip in chocolate mix and lay on wax paper.

 

Bourbon Balls

Ingredients
1 c. coarsely chopped pecans
6 tbsp. bourbon
1 lb. powdered sugar
2 sticks butter less 1 inch of 1 stick
8 oz. chocolate (for melting)

Combine the nuts and bourbon. Set aside and let stand for two hours. Cream the sugar and butter until the consistency of meal.  Add the nuts. Roll into little balls then refrigerate approximately 1 hour.

Melt chocolate over a double boiler.  Dip the balls in the chocolate and place on waxed paper.  Store in covered container

 

Microwave Toffee

1/2	C	Pecans - finely chopped
1/2	C	Butter (1 stick)
1	C	Sugar
1	Tsp.	Salt
1/4	C	Water
1/2	C	Semi-sweet chocolate chips
1/4	C	Pecans, finely chopped

Sprinkle 1/2-cup pecans in a 9" circle on a greased cookie sheet and set aside. Coat the top 2" of a 2-quart Pyrex measuring cup with butter. Add butter, sugar, salt and water - but DO NOT STIR! Microwave on high 10 -11 minutes or until the mixture just begins to turn light brown. Pour over pecans. Sprinkle with chips and let set for one minute. Spread melted chips over toffee with knife and sprinkle with 1/4-cup pecans. Chill until firm. Break up into bite-sized pieces. Store in airtight container. Yield: 1 pound.

I am planning to try lots of new candy recipes this year as I try them I will post them if they are any good.

Hope you get a chance to try these.  

Stephanie