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Candied Pecans
Ingredients:
1 cup brown sugar
1/2 cup plain white sugar
1/4 cup butter
2 teaspoons cinnamon
3 cups pecans (halves or pieces)
powdered sugar
Directions:
Combine the brown sugar, plain white sugar and cinnamon. Melt the butter and then add to the sugar mixture. Stir in
a sauce pan over medium heat until melted and bubbly. Add the pecans to the sauce mixture and stir to coat.
Use a slotted spoon to remove the pieces from the pan. Spread onto a piece of wax paper to cool.
Sprinkle with powdered sugar if desired.
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Oven Caramel Corn
Ingredients:
(12 cups) popped corn
1 cup packed brown sugar
1/2 cup butter or margarine
1/4 cup light corn syrup
1/2 tsp salt
1/2 tsp baking soda
Heat oven to 200 Divide popped corn between 2 ungreased 13X9X2 baking pans ( I
have a big roaster that I use and it all fits in )
Heat sugar, margarine, corn syrup and salt, stirring occasionally, until
bubbly around edges. Continue cooking over medium heat 5 minute.
Remove from heat: stir in baking soda until foamy. Pour on pooped corn,
stirring until popped corn is well coated. Bake 1 hour, stirring every 15
minutes.
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Chocolate Orange Fudge
Ingredients:
2 cups superfine sugar
2 ounces unsweetened chocolate, chopped
2/3 cup heavy cream
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup finely chopped candied orange peel
Garnish: candied orange peel, cut into small thin slices
Directions: Butter an 8-inch square glass baking dish. In a heavy 2-quart saucepan combine sugar, chocolate, cream, and salt. Cook over moderate heat, stirring constantly, until sugar is dissolved and chocolate is melted. Cook mixture, without stirring, until a candy thermometer registers 238°F.
Remove the pan from heat and add the butter and orange peel, swirling the pan without stirring. Cool the fudge for 5 minutes and then beat with a wooden spoon until it just begins to lose its gloss (do not
over beat or the fudge will seize).
Pour the fudge immediately into a baking dish and cool for 15 minutes, or until it begins to harden. Cut the fudge into 1-inch squares and cool completely.
Fudge may be kept, in layers separated by wax paper in an airtight container lined with wax paper, in a cool dry place for 2 weeks. Garnish fudge with candied orange peel slices.
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Cranberry Nut Fudge
Ingredients:
12 ounce package of fresh cranberries
1/2 cup light corn syrup
2 cups white chocolate chips
1/2 cup confectionary sugar
1/4 cup evaporated milk
1 tsp. vanilla extract
1/2 cup walnuts or pecans, chopped (Optional)
Directions: Line the bottom and sides of an 8" x 8" pan with plastic wrap. Set aside. In a medium saucepan, bring the cranberries and corn syrup to a boil on high for 5 to 7 minutes. Stir occasionally until the liquid is reduced to about 3 tablespoons. Remove from heat. Immediately add the chocolate chips and stir until they are completely melted. Add the confectionary sugar, evaporated milk, vanilla extract and nuts. Stir vigorously until the mixture is thick and glossy. Pour into the pan. Cover and chill until firm.
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Divinity
Ingredients:
4 cups sugar
1 cup corn syrup
3/4 cup water
3 egg whites
1 cup nuts
1 tsp. vanilla
Directions:
Put the sugar, corn syrup and water in a saucepan. Cook slowly over low heat. Stir until dissolved. Then, cook without stirring
until it reaches 255 degrees. Meanwhile, beat the 3 egg whites until they are stiff.
When the sugar mixture has reached the 255 degree temperature, remove from the heat and stir into the egg whites in a fine
steam. Beat the entire time. Continue to beat until the mixture holds its shape and loses its gloss.
Add the vanilla and the nuts. Mix till combined. Drop by a teaspoon onto wax paper.
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Mashed Potato
Candy
Ingredients:
3/4 cup mashed potatoes (hot)
2 lb. powdered (confectionary) sugar
1/4 lb. butter
7 oz. flaked coconut
2 tsp. vanilla
1/2 tsp. salt
12 oz. package chocolate chips
4 oz. unsweetened baking chocolate
1 slab of paraffin wax
Directions: Place the sugar, coconut and salt in a bowl with the softened butter. Add the potatoes and the vanilla. Mix well by hand. Pack the mixture into a 9" x 13" pan. Place in the refrigerator to cool. Then, cut into 1.5" squares. In the meantime, melt the chocolate chips, baking chocolate, and wax in a double boiler. Stir until no lumps remain. Using a toothpick, dip the individual squares of candy into the chocolate. Place on a piece of wax paper to cool. * I only take a couple squares out of the refrigerator at a time so that they remain cold.
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Pumpkin
Candy
Ingredients:
1 cup pumpkin
1 cup sugar
1 3/4 cups shredded coconut (17 oz. bag)
1/2 tsp. ground cinnamon
1/4 tsp. ground cloves
Directions: In a 2 qt. saucepan, combine the sugar, 1 1/4 cups coconut and the spices. Cook and stir over medium-high heat until the mixture pulls away from the sides of the saucepan (about 18-20 minutes).
Turn mixture onto a buttered platter. Allow to cool. Using about 2 tsp. of the mixture each time, shape into balls or oblong shapes. Roll the balls in the remaining 1/2 cup of coconut to coat. Cover and store the candy in the refrigerator.
Makes about 2 1/2 dozen pieces.
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Sweet Potato Chips
Ingredients:
2 sweet potatoes, unpeeled, cut crosswise into 1/8" thick slices
1 Tbsp and 1 tsp of olive oil
1 tsp of salt
1/2 tsp of pepper
1/2 cup reduced fat sour cream
1 (8 oz.) pkg. cream cheese
1 scallion, chopped
1 jalapeno pepper, seeded and coarsely chopped (optional)
Directions: Heat oven to 500 F. Put the potato slices and oil into a large
zip lock bag and toss to coat the potatoes. Lay the slices out in a single layer on a cookie sheet, sprinkle with salt and pepper to taste and bake in oven turning once for 20 - 22 minutes or until crispy and golden. In the meantime: in a blender, combine cream cheese, sour cream, scallion, and jalapeno pepper. Process until smooth. This makes a great dip for the sweet potato chips as well as crackers.
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Let
me know what you think.
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