Candy Recipes

CHOCOLATE COVERED CHERRIES
2-1/2 cups confectioners sugar
1/4 cup butter or margarine, softened
1 Tbsp. milk
1/2 tsp. almond extract
2 jars (8 oz. each) maraschino cherries with stems, well drained
2 cups (12 oz) semisweet chocolate chips
2 Tbsp. shortening
In a mixing bowl, combine sugar, butter, milk and extract; mix well. Knead into a large ball. Roll into 1-inch balls and flatten each into a 2-inch circle. Wrap around cherries and lightly roll in hands. Place with stems up on waxed paper lined baking sheet. Cover loosely and refrigerate 4 hours or overnight. Melt the chocolate and shortening in a double boiler or microwave-save bowl. Holding onto stem, dip cherries into chocolate; set on waxed paper to harden. Store in a covered container. Refrigerate 1-2 weeks before serving. Yield about 3 doz.

CANDIED WALNUTS
1 cup packed brown sugar
1/2 cup sugar
1/2 cup sour cream
Dash of salt
1-tsp. vanilla
2-1/2 cups walnut halves
Combine Brown sugar, granulated sugar and sour cream in a small saucepan. Cook over medium high heat, stirring until it boils. Continue to boil until mixture reaches softball stage (240º). Stir in salt and vanilla. Pour hot candy mix over walnuts in a mixing bowl. Mix until evenly coated. Spoon out onto waxed paper. Separate walnuts. Allow to cool and set. When dry store in airtight container. Makes 3 cups.

POPCORN BALLS
2 quarts air-popped popcorn—no seasoning
4 Tbsp. Butter
2 Cups Mini Marshmallows
2 Tbsp. Jell-O—any flavor
In medium pan over medium heat, melt butter, add Mini marshmallows until melted. Stir in Jell-O. Pour over popcorn. Stir. Butter hands and form into balls
(These are so easy to make and kids love them. They are a softer popcorn ball, and you can make different colors and flavors with the jello)

I'm going to share my Almond Toffee recipe. This is one of the easiest recipes I've found and turns out real well as long as you are patient.

1 cup butter (has to be butter, no margarine)
1 cup sugar
1 tablespoon light corn syrup
3 tablespoons water
1/2 cup toasted chopped almonds
1/2 cup milk chocolate or semi-sweet chocolate chips
ground almonds for topping

Prepare the pan you will put the candy on FIRST! Use a small cookie sheet, rub pan lightly with a stick of butter and spread the chopped almonds around on the pan, mostly closer to the center of the pan. If you are using a well used metal cookie sheet you probably won't need to rub the butter on it as the candy will most likely pop right off once cooled.
Cook the first four ingredients in a heavy saucepan until soft crack stage or about 290 degrees, stirring constantly.
Now, here is the tricky part. Don't completely trust your candy thermometer! Just because it says 290 doesn't mean the candy is done. You have to learn to go by color. The candy should be a rich golden color, much the color of caramels before you take it off the heat. You'll know when the time is right because you will see the color of the candy change from blonde to golden.
Remove from heat and pour the candy over the almonds on the cookie sheet. Spread with a wooden spoon or spatula quickly. Let the candy set up a couple of minutes and then sprinkle with the chocolate chips. Let the chocolate melt a minute or two and then spread over the candy. Sprinkle the top with finely ground almonds as desired.
I've found that it works best to leave the candy sitting on the counter over night to cool and set, then break apart in the morning and store in covered containers in the refrigerator. If you break the candy apart the same day it seems that the chocolate detaches from the hard candy.

I Love Toffee, Thanks

I can see you have posted some more low fat, low cal goodies. MMMM!!

Old Time Peanut Brittle

3/4 C. salted peanuts - roasted
1 C. sugar
1/4 C. water
1/4 C. light corn syrup
2 T. butter
1/4 t. baking soda
few drops pure vanilla extract

Butter a baking sheet with sides.

In a skillet, heat peanuts slightly. Keep warm.

In a heavy saucepan combine sugar, water and corn syrup. Bring to a boil over medium heat. Cover for 3 minutes to wash down sugar crystals from the side of the pan. Stir in butter and cook to 310 degrees on a candy thermometer. Remove from the heat and stir in warm peanuts, baking soda and vanilla.

Pour onto a greased baking sheet and spread it out. Let it cool slightly. With a long handled knife loosten from the pan, turn it over and stretch as thin as possible. Let cool until hard and brittle.

Break apart and store in a closed container to keep moisture out.