Homemade Candies

18 years ago

Only 3 more days before I have to have gift "goodie" trays/baskets ready to go-- egad I'm sooooo far behind--here's the candies

I've done so far:

Rum Raisin Truffles;

Chocolate Orange Fudge:

Chocolate Coffee Hazelnut Caramels:

Sugarplums:

Tiger Bark:

Peanut Brittle:

Yet to do: penuche , Sugared Walnut Stuffed Dates, Buckeyes & chocolate Drizzled Potato Chips .

Hey , did you know they now make Meyer Lemon Rosemary Potato Chip ? Saw them today when I was picking up the Ridges for drizzling-- & yeah I picked up a bag but saving them for Sunday's buffet .

Diane

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Comments (11)

dgkritch
18 years ago
last modified: 11 years ago
Oh, please, when you have a moment........
Can you share the Chocolate Coffee Hazelnut Carmel recipe???

It looks and sounds awesome!

You are waaaayyyy more ambitious than I this year!

Deanna
wizardnm
18 years ago
last modified: 11 years ago
I'd sure like to be on your gift list for a goodie tray!!!

Diane, those look wonderful, delicious and I'm drooling all over this keyboard.

Nancy
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Hi! Sure I'll share! Thanks for the suggestion for another recipe, but I have an aversion to condensed or evaporated milk. I've felt this way since I was a child, and I can taste it in any thing it is a part of! Strange, huh? Anyway, here is the recipe, it came from a leaflet Diamond Walnuts put out for the holidays. It has a pure caramel taste, with notes of butter, vanilla and cream. Diamond Walnuts Heavenly Caramels 1 cup sugar 1 cup heavy cream 1/2 cup light corn syrup 2 tablespoons butter 1 teaspoon vanilla 1 1/2 cups walnuts -- chopped In a 2 quart glass measuring cup with handle, combine sugar, heavy cream, corn syrup and butter. Microwave at high 5 minutes. Stir well until sugar dissolves. Microwave at high 11 to 12 minutes or until mixture reaches 246F. Stir in vanilla and walnuts. Pour into buttered 8 inch square pan. Let stand until firm. Cut into squares and wrap individually in waxed paper. Makes 1 1/4 pounds You can of course, leave out the walnuts if you don't like nuts. One caveat: the cooking time is greatly dependant on the wattage of your microwave. I learned this when the microwave I had used for years pooped out and we bought a higher wattage model. What came out was a horrid black mess! The original recipe was written for a 600 - 650 watt microwave. If you are not sure of the wattage of your model, go slowly and carefully. Do the original 5 minute microwave, but test every few minutes with a candy thermometer or the firm ball test. Be sure to make notes on the time it takes to reach the done stage. Once you have completed the trial run successfully, this recipe is very simple! Another tip: Let the caramels cool for 5 minutes or so before pouring into the pan. If the mixture is poured too hot, it melts all the butter off the pan, and you'll have a dickens of a time getting it out!
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annie1992
18 years ago
last modified: 11 years ago
Nancy, I'm drooling along with you, that peanut brittle looks really good to me...

Annie
woodie
18 years ago
last modified: 11 years ago
Beautiful, Crafty! Your tiger bark is on my list to do on Friday! I've made it before, its one of my favorites.
booberry85
18 years ago
last modified: 11 years ago
I think Jo & I should come raid your house!
;-)

Those all look wonderful. You will have some very happy recipients. I still want to make caramels & peanut butter balls and have to make fudge.
craftyrn
Original Author
18 years ago
last modified: 11 years ago
Come right over Becky-- just don't look too closely at my messy house -- only 1/2 the decoratings done-- the kichen counters can't be
seen as my mixer & cookie trays are permanently out for a few more days-- outside lights aren't up yet tho I did get the Wreath hung on the front door.
Heck the front stoop isn't even shoveled off ! Double heck-- supper tonight's going to be tuna sandwiches & canned soup !!!!

Chocolate Coffee Haelnut Caramels:

I used the microwave caramel recipe Maureen posted the other day & added 2 individual single cup packets of instant Tasters Choice Chocolate coffee and
2 of the single cup packs of the Hazelnut instant coffee-- just mixed them ( dry granules) in with the butter , condensed milk etc.

Diane's Home Cookin Chapter: Candy & other confections

Microwave Caramels
==================
Nonstick foil
1 cup butter (no substitutions)
2-1/2 cups packed brown sugar
1 cup light-colored corn syrup
One 14-oz. can sweetened condensed milk
1 teaspoon vanilla

(* my notes:

for chocolate hazelnut flavor add 2 pkgs each of Tasters Choice single cup size instant Cholate coffee & Hazelnut coffee-- the dry granules-- just mix in with butter,b sugar etc.)
. 1. Line a 9x9-inch baking pan with nonstick foil or buttered foil,
allowing edges to hang over sides of pan; set aside.

2. In a large microwave-safe bowl combine butter, brown sugar, corn
syrup, and condensed milk; cover loosely with parchment paper.
Microwave on 100% power (high) for 4 or 5 minutes* or until butter
starts to melt. Whisk to combine mixture. Microwave on high for 4 or 5
minutes* more. Whisk well. Microwave an additional 4 or 5 minutes*.
Whisk gently. Add vanilla. (Note: Bowl may get hot as mixture cooks;
use hot pads to handle.)

3. Pour caramel mixture into the prepared pan. Chill for 1 to 1 1/2
hours or until just firm. Using foil, lift block of caramel from the
pan. Use a buttered knife to cut into 1-inch squares. Try the topping
variations below, if desired, making several of the variations with 1
batch of caramels. Wrap individually with plastic wrap or waxed paper
or place in candy cups in a covered gift tin or container. Store in an
airtight container either chilled or at room temperature (we prefer
chilled) for up to 2 weeks. Makes 2 3/4 pounds (81 pieces)

*Note: Use the 4-minute timings for higher wattage microwave ovens
(1,100 to 1,200 watts) and 5-minute timings for lower wattage ovens.

Confetti Caramels: Place 1/4 cup assorted colored sprinkles in a
custard cup; set aside. In a small microwave-safe bowl place 1/2 cup
white baking pieces. Microwave on 100% power (high) for 1 to 2 minutes
or until melted, stopping every 30 seconds to stir. Dip bottom of each
caramel in melted white chocolate. Dip into sprinkles and place on
parchment or waxed paper until set. Enough to dip 20 caramels.

Orange-Cranberry Drizzles: In a custard cup combine 1 teaspoon finely
shredded orange peel and 2 tablespoons snipped dried cranberries; set
aside. When caramel is just set, sprinkle orange mixture atop
one-quarter of the pan (or desired portion); press lightly. Cut
caramels as directed. Melt 1/4 cup white baking pieces as directed
above. Place melted pieces in a small plastic bag; snip a small hole in
the corner of the bag. Place caramels on cooling rack over parchment
paper. Drizzle with melted pieces by squeezing from bag over caramels.
Enough for 20 caramels.

Toffee, Almond, or Chocolate Treats: Place 1/2 cup chocolate-covered
toffee pieces, sliced toasted almonds, and/or miniature semisweet
chocolate pieces in a small, shallow bowl. After cutting caramels (they
should still be slightly warm and a little soft), dip each into the
desired topping gently pressing the bits into each caramel. Enough for
20 caramels.

posted by Maureen A
msafirstein
18 years ago
last modified: 11 years ago
Fabulous looking Candies....YUM!!!

My favorite, although not posted but it's in your photo album, are the chocolate swirled potato chips...gawd I love those things!!

Great job, Diane!!

Michelle
Terri_PacNW
18 years ago
last modified: 11 years ago
Never seen a swirled chocolate "chip"...holey moley...now that's a goodie!

I just finished more marshmallows. We added a bit of mint extract with a little less vanilla, and it will be sprinkled crushed candy canes and the sugar/flour mix.
User
18 years ago
last modified: 11 years ago
All of them look and sound wonderful ... I haven't made a single thing yet :)
khandi
18 years ago
last modified: 11 years ago
Wow they all look so delicious! I wish that I was at the receiving end of that gift! Thanks for the hazelnut caramel recipe (I was gonna ask u for it too!)
Lisa_in_Germany
18 years ago
last modified: 11 years ago
Those all look so good. I HAVE to get a candy thermometer before next year. I wonder if it would survive being shipped over here. I can't find one over here.
Could you please post the recipe for the orange/chocolate fudge? I love orange/chocolate anything.
Lisa

Homemade Candies

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