Candy Recipes

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Candy Pudding Recipe

Ingredients for Candy Pudding

* 2 pints granulated sugar
* ½ pint water
* 2 tablespoons vinegar
* 1 tiny pinch of soda

Instructions

1. Mix all together, put on low fire until thoroughly blended and sugar dissolved Then cook quickly until brittle in cold water Pour on greased marble, when cools a little, pull like taffy until light Work into this one cup grated cocoanut, one cup seeded and chopped raisins, one cup almonds, one cup pecans cut in pieces Make into ball, put in a mold lined with oil paper Serve on platter, cover with melted chocolate

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Butter Crunch Candy

Butter Crunch Mixture:

16 tablespoons (2 sticks) unsalted butter
1 1/2 cups granulated sugar
3 tablespoons light corn syrup
3 tablespoons water
1 cup toasted almonds, chopped, about 4 ounces

Topping:

12 ounces semisweet chocolate, tempered
1 cup toasted almonds, chopped, about 4 ounces

One 12 x 18-inch pan, buttered and lined with buttered foil, plus 2 large cutting boards, jellyroll pans, or cardboard pieces, covered with parchment.

To make the butter crunch mixture, melt the butter in a saucepan. Remove from heat and stir in sugar, corn syrup, and water. Cook, stirring occasionally, until the mixture reaches 300 degrees F on a candy thermometer. Remove from heat, stir in almonds, and pour out into prepared pan, spreading the mixture with the back of a spoon to fill the pan. Before the butter crunch hardens, but when it is firm enough to handle, turn it out onto a large parchment-covered cutting board and peel away the foil. Allow the butter crunch to cool completely.

To finish the butter crunch, wipe the top surface of the candy with a damp paper towel to remove excess butter and allow drying a few minutes. Have another cutting board or the back of a jellyroll pan ready to turn the candy over onto. Use a small offset metal icing spatula to spread half the tempered chocolate quickly over the butter crunch. Scatter half the chopped almonds over the chocolate. Cover this finished surface with a piece of parchment paper or foil and place another cutting board or the back of a large jellyroll pan. Remove top board and paper and quickly spread with remaining tempered chocolate and scatter on remaining almonds (it isn’t necessary to wipe the second side because it wasn’t against a buttered surface). Refrigerate for 20 minutes to set chocolate. Break the butter crunch into 2-inch pieces.

Store candy in a tin or plastic container with a tight-fitting cover and keep at a cool room temperature for up to a week.

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Candied Apples

Kids love these apples with a soft, chewy caramel coating.

6 medium-size apples
1 cup granulated sugar
1/2 cup white corn syrup
1 (15 ounce) can sweetened condensed milk
1/8 teaspoon salt
1 teaspoon vanilla extract

Insert wooden skewer in stem end of washed and thoroughly dried apples. Combine sugar, corn syrup, milk and salt in a heavy, medium-size saucepan. Stir well until sugar is completely blended. Cook slowly, stirring constantly to soft-ball stage (230 degrees F).

Remove from heat; stir in vanilla extract; cool slightly.

Working quickly, dip apples in caramel, twirling until well coated. The dipping is easier if mixture is kept out of drafts, so that the caramel will not harden before you have finished. Place apples, stem side up, on buttered plate to harden.

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Candied Popcorn

1/2 cup granulated sugar
3/4 cup light Karo syrup
3/4 cup peanut butter
1 teaspoon vanilla extract
1 gallon popped corn, salted

Combine sugar and Karo syrup. Boil until sugar dissolves. Remove from heat. Add peanut butter and vanilla extract. Pour over popcorn and mix well.

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Candied Grapefruit Peel

Ingredients

Peels from 3 grapefruits, cut into large pieces
2 cups granulated sugar
1 cup water
1/4 cup light corn syrup

Method

Place grapefruit peels in a saucepan and cover them water. Bring to a boil over medium-high heat, then reduce the heat to simmer. Cook for about 25 minutes, or until the peels are soft. Drain the peels; remove bitter white pith with a paring knife, leaving just the skin. Slice the peel into thin strips.

In a heavy saucepan, mix sugar, the 1 cup water and corn syrup; bring to a boil over high heat. Reduce heat to a simmer, and add the strips of peel. Cook the strips until they become translucent, about 45 to 50 minutes, depending on their thickness.

Remove the strips with a slotted spoon, and drain them. Sprinkle a thick layer of sugar onto a large plate. Spoon the peel strips onto the sugar, and toss them with a fork to coat them evenly. Transfer the strips to a large sheet of wax paper, and let them dry for about 1 to 2 hours.

Store the peel, covered, at room temperature. It will keep at least 2 weeks. Pretty glass jars packed with candied peel make wonderful Christmas gifts.

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Candied Lime Peel

Ingredients

2 limes
1/2 cup granulated sugar
1 1/2 cups water

Method

Squeeze juice from limes and save in refrigerator for later use. Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.

Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.

Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.

Refrigerate in a covered container.