Saltwater Taffy
Ingredients
2 cups sugar
1 cup light corn syrup
2 Tablespoons butter or margarine
1/4 teaspoon oil of peppermint (or other flavoring)
7 drops of food coloring (optional coloring to match flavoring)
1 cup of water
1 and 1/2 teaspoon of salt
Directions
1. Butter the sides of a 2-quart saucepan and add sugar, corn syrup, 1-cup water and 1 1/2 teaspoon salt.
2. Cook over medium heat, stirring constantly, until sugar is dissolved. Continue cooking to 275 degrees, without stirring. The mixture should boil gently.
3. Remove from heat and stir in butter or margarine. Add flavoring and food coloring. Pour into a buttered cake pan and cool about 30 minutes, until you can handle it easily. Butter hands and pull candy until it becomes difficult to pull.
4. Cut into four pieces and pull each piece into a long strand about 1/2 inch thick. With buttered scissors, snip bite-sized pieces and wrap with candy wrapping. Recipe makes about 1 1/2 pounds of candy.
Gummi Bears
Ingredients
3 pkgs. of unflavored gelatin (packages that come in a box each package represents about 3/4 tablespoon)
2 tablespoons flavored jello
1 tablespoon Kool-Aid (flavor to match jello)
1/2 cup iced water
Candy molds
Directions
1. In 1/2 cup of icy cold water, slowly add gelatin , kool aid and jello. Mix well. Allow to stand until mixture looks slushy.
2. Microwave on high for 1 minute and 15 seconds (or just until top foams). With a large eyedropper or turkey baster fill candy molds. Put molds in freezer for 10 minutes.
3. Remove from freezer, remove candy by bending mold and teasing candy away from sides. Store in airtight containers or Ziplock bag.
4. Recipe makes enough to fill 2 and 1/2 molds that make 16-candies per mold.
Ganache Chocolate Truffles
Ingredients
1 pound semi-sweet chocolate, chopped fine
1 cup heavy cream
2 tablespoons sweet butter, softened
1 tablespoon vanilla extract
1/2 cup cocoa
1/2 cup nuts, chopped fine (almonds or hazelnuts or peanuts)
Directions
1. Place the finely chopped chocolate in a heat resistant glass bowl.
2. In a small saucepan bring the cream to a boil.
3. Add the boiled cream to the chocolate in the bowl. Stir until completely dissolved. Then stir in the softened butter, and the vanilla extract. Place plastic wrap loosely against the ganache mixture and let cool completely.
4. Place the ganache in a pastry bag with a 1/2-inch tip. Bag out 1/2-inch balls onto a sheet of parchment paper on a cookie sheet. Put into refrigerator and let cool until firm.
5. Roll into round balls and dip into powdered cocoa or chopped nuts.
For more delicious chocolate recipes, check out our homemade chocolate page!
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