Strawberry Divinity 

Ingredients

3 c. sugar
3/4 c. light corn syrup
3/4 c. water
1/8 tsp. salt
2 egg whites
1 pkg. strawberry flavored gelatin **
1 tsp. vanilla extract
1/2 c. flaked coconut (Optional)
1 c. pecans or walnuts, chopped (Optional)

Directions

Line 2 cookie sheets with waxed paper. Set aside for later. 

In a large heavy saucepan, combine sugar, corn syrup, water and salt.  Stirring constantly to dissolve the sugar, heat to boiling over medium to medium high heat. When it begins to boil, continue cooking, without stirring, until the mixture reaches the hard ball stage. Hard ball stage is 250° to 266°.

While the mixture is boiling, beat the egg whites with a mixer at high speed.  When the egg whites are foamy, add the strawberry gelatin. Continue beating until mixture forms peaks.  

Remember to check your candy syrup boiling on the stove so you don't over cook it. When it reaches the hard ball stage, slowly pour in the hot syrup in a thin stream. Continue beating at high speed until the mixture begins to hold shape and becomes dull or looses it's shine.

If you are unsure on whether the candy is the right consistency, stop the mixer and remove a spoonful of the candy. Drop it on a sheet of waxed paper. Itf it holds it's shape, then the candy is perfect. If it flattens out, then you need to mix it more. 

At this point, mix in the flaked coconut and/or nuts to the candy.

Spoon out a heaping teaspoonful or tablespoonful of the mixture and drop it onto the waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Allow the strawberry divinity to set up for at least 4 hours or over-night. 

** You can use any flavored gelatin that you like.

 English Toffee

 

Here is another candy recipe that we make every year at Christmas time. We also make it throughout the year as well. We love Toffee. It is so good and very easy to make. 

Ingredients

1 c. butter
1 c. sugar
1/4 c. water
1/2 tsp. salt
1 tsp. vanilla
1/2 c. chocolate chips
1 c. pecans, chopped coarsely

Directions

Line the pan with parchment paper or lightly butter the bottom of the pan for easy removal.  

Spread the chopped pecans in a single layer on top of the parchment paper or buttered pan bottom. Or you can press the nuts into the melted chocolate. You can also put half the nuts on the bottom of the pan and the other half of the nuts on the top.

In a large, heavy saucepan, combine butter, sugar, water and salt.

Cook, stirring constantly over medium heat until the mixture registers the hard-crack stage or 300°.  Watch the mixture carefully because it does have a tendency to burn. 

Gently stir in the vanilla extract. 

Pour into prepared pan. Allow to cool for a minute or two.  Sprinkle the chocolate chips over the top and spread them in an even layer when they are melted. 

If you want to put the nuts in the chocolate, you can do so at this point and press them in slightly. 

Allow it to cool  for 2 to 3 hours or you can put the pan in the refrigerator and chill the candy for at least 30 minutes. 

Remove from the pan and break into bite-size pieces.

Divinity

 Every year, my mother would make Divinity. She would bring it out after we were all in bed sleeping and leave it under the tree as a gift from Santa.

You don't have to wait until Christmas to make this delicious, melt in your mouth candy. Although, for best results, it should be made on days with low humidity.  

Ingredients

4 c. sugar
1 c. light corn syrup
3/4 c. water
3 egg whites, stiffly beaten
1 tsp. vanilla

Directions

Place wax paper on a cookie sheet lined with waxed paper.  Set aside.

In a large, heavy saucepan, mix sugar, syrup, and water over medium-low heat.  Stir until sugar is dissolved.  

Cook without stirring over medium heat to 260° or hard ball stage, on a candy thermometer. Remove from heat. 

While the candy is cooking, prepare the egg whites. Put the egg whites in a large mixing bowl. With the mixer on high speed, beat them until stiff peaks form. 

When the candy is the right temperature, pour the hot liquid in a thin stream into the egg whites with the mixer on medium speed.  Do not turn off the mixer while doing this. 

Pour in the vanilla.  Continue beating until the candy starts to hold its shape and the mixture becomes slightly dull.

Quickly drop from a teaspoon or tablespoon onto waxed paper. I use two lightly buttered spoons to do this. One spoon to scoop the divinity out of the bowl and the other to help push the divinity onto the sheet of waxed paper. 

Set aside in a cool location to set up. 

Chocolate Covered Peppermint Patties

 We make these chocolate covered peppermint patties when the weather gets cool and the holidays are approaching. They taste so better then the ones you buy at the store, because you can add as much peppermint as you like and make them as big or as small as you want as well.

Ingredients 

3 to 4 c. powdered sugar (More or less)
2 Tbs. butter, softened
1 1/2 to 2 tsp. peppermint extract (More or less depending on how much peppermint you like to taste)
1/4 tsp. vanilla
3/4 c. sweetened condensed milk.
3 c. semisweet chocolate chips
2 tsp. shortening

Directions

In a bowl combine powdered, sugar, butter, peppermint extract and the sweetened condensed milk.  Beat with a low speed mixer until the mixture begins to hold together. Remove the dough and place onto a cutting board or counter dusted with powdered sugar. Knead the peppermint candy dough, adding more confectioners sugar as needed. You  will want a soft dough that is no longer sticky.

Form the dough into patties. There are several ways to do this.  You can pinch off some of the candy dough and form into 1-inch balls by rolling the dough between the palms of your hands. Then, place the balls on a sheet of wax paper and flatten with your fingers tips. Or you can use the bottom of a glass to flatten them. If the candy sticks to the glass, dip the bottom in powdered sugar.

Another way to flatten the peppermint candy balls is to powder the counter or cutting board with confectioners sugar. Press or pat out the dough until it is about 1/4-inch thick. Use something to cut small round circles or shapes.  Dip the cutting tool in powdered sugar to keep the dough from sticking.  

Let the patties dry at room temperature. After about an hour, turn the patties over and let them dry for another hour.

In a medium saucepan over low heat, melt chocolate with shortening, stirring constantly.  Remove from heat when the chocolate has completely melted. 

Lay a peppermint patty on the tines of a fork. Lower the fork into the melted chocolate, making sure to coat both sides with the chocolate. Tap the fork on the edge of the pan to shake off excess chocolate.  Place on a sheet of wax paper and allow to cool until set. 

Store the peppermint patties in an air tight container.

 

 Giant Homemade Peanut Butter Cup

We love peanut butter cups, but they can be rather pricey and the serving size so small. So instead of buying them, we make our own as one giant peanut butter cup. It is so good, and it satisfies any candy craving we may have. This is super easy to make, and it uses six ingredients that most people already have in their pantry.

Ingredients

2 c. powdered sugar
1/2 c. butter
1 c. peanut butter
1 tsp. vanilla
1 pkg. (12 oz.) almond bark or 4 c. semi-sweet chocolate chips

Directions

Line a pie pan with waxed paper or aluminum foil.

Melt half of the chocolate chips in the microwave in a microwave safe dish, stirring every 20 seconds until the mixture is melted and smooth. Or you can melt the chocolate over the stove top in a double boiler, stirring frequently to keep it from burning.

Pour the melted chocolate into your prepared pan. Refrigerate until firm.

In a large mixing bowl, cream butter and peanut butter together until smooth and creamy.

Add vanilla and powdered sugar.  Mix until well combined.

Put in the peanut butter filling on top of the now hardened chocolate. Smooth the top of the peanut butter filling. 

Melt the other half of the chocolate chips. Pour the rest of the melted chocolate over the peanut butter filling. Make sure all the peanut butter is covered evenly. 

Allow the chocolate to harden. If you want it to harden quickly, place the pie pan back in the freezer.  We will also put ours outside if the temperature is below 32°.

* I usually don't use the microwave or a double boiler. What we do is put the chocolate chips or almond bark into a heavy saucepan. With the heat turned very low, we begin to melt the chocolate, stirring constantly, so it does not burn.

Five Pounds of Fudge

Easy Five Pounds of Fudge

One of my favorite things to make, especially with the holidays around the corner, is fudge.  We love this sweet, creamy, smooth, rich tasting, melt-in-your-mouth candy. 

When I was young, I always made it the old-fashioned way, by cooking and then beating it until it was just the right time to pour it in the pan. However, I always had a hard time knowing when to stop beating the mixture.  I would go after that fudge with vigor. But after a while, my arm would tire and I just wanted to pour it in the pan.  I would then ask my mother if it was ready, and she would always say that it was still shiny and needs more beating. Luckily, she would take the pot and finish the beating for me.

I was very happy to find this recipe in an old cookbook published by the power company.  What I love about this recipe is; I can make a big batch and it is so easy to prepare!  I love this recipe because there is no need to worry whether I've beaten it enough. It turns out perfectly almost every time. The almost is dependent on the weather and the humidity of the day. If the day has high humidity, then do not make this recipe. It will not turn out.

Many people add nuts to their fudge, but I am one of the few who do not. I never cared for nuts in my food, but I love to eat them on their own.  However, for those who do like nuts in their fudge, I have included them the ingredient list. 


Ingredients

4 1/2 cups sugar
1 can evaporated milk
18 ounces chocolate chips
2 sticks butter (I use real butter, not margarine.)
1 (7 ounces) container marshmallow creme
2 teaspoons vanilla
Nuts (optional)

Directions

Butter the bottom of a 9 x 13 inch cake pan.

Combine sugar and evaporated milk in a large, heavy saucepan. Cook and stir over medium heat until the mixture comes to a rolling boil.  Boil 8 minutes stirring constantly.

Remove from heat. Add the chocolate chips, butter, marshmallow creme, vanilla and nuts. Stir until everything is melted and combined. 

Pour the mixture into the  buttered pan.  When it is set up and cool, it is time to cut, eat and enjoy.

Tips

There are times, when the chocolate chips do not melt for me.  When this happens, I put the pan over a low heat, stirring constantly until they melt. You can also chop the chocolate chips into smaller pieces or use the mini semi-sweet chocolate chips.

Another thing to remember is to stir the sugar mixture while it is cooking. Do not leave it even for a minute.  I have made the mistake of stepping away for a brief moment only to find out that the fudge scorched on the bottom.