December 28, 2020 at 9:35 a.m.
It’s about candy today. if you are not a candy maker, I have some easy recipes for you to make. Before recipes I have some tips that might help if you’re not familiar with making candy.
To keep sugar crystals from sticking to sides of you pan during cooking, lightly butter the sides first, bring candy mixture to a boil, lower heat, keeping mixture boiling and cover pan for 2-3 minutes until enough steam forms to force sugar crystals from sides. Then uncover and cook mixture according to directions.
Don’t double candy recipes as this changes the cooking time.
Make divinity candy on days when the humidity is low. The result is better-quality candy that cooks up quicker.
Insert thermometer when mixture boils, not before.
Let’s make candy.
AUNTIE MUGGS QUICK FUDGE
5 T. butter (not margarine)
1 c. sugar
1/3 c. milk, heated until warm
1-1/4 c. chocolate chips
1/3 c. coarsely chopped walnuts, optional
Melt butter in 2-qt. sauce pan; gradually stir in sugar; slowly add milk. Bring to a boil over medium-high heat. Boil 30 seconds uncovered, then 30 seconds covered. Remove from heat; stir in chocolate chips, beating with a spoon until all of chips are melted. Stir in nuts. Turn into an 8 x 8-inch lightly buttered or sprayed pan. When cold cut into 3/4 or 1-inch squares, which ever size you prefer. You do not have to refrigerate. Makes about 50 squares. Note: This recipe can also be used for making chocolate frosting, cutting amount of chips to 1 cup, eliminating nuts. Spread on cake while frosting is warm. This will cover a 9 x 13-inch cake.
PEANUT BUTTER DROPS
2 c. peanut butter chips
1 c. milk chocolate chips
1-1/2 c. dry roasted peanuts
1 c. coarsely crushed ridged potato chips
In a medium microwave bowl, melt P.B. and milk chocolate chips, according to micro recipe on pkg, stirring until smooth. Stir in peanuts and potato chips. Drop by teaspoon or tablespoonfuls onto waxed paper-lined baking sheets or parchment paper. Refrigerate until firm. Store in airtight container, putting waxed paper between layers. Makes about 3-1/2 dozen.
CHEWY CANDY CRUNCH CLUSTERS
6 c. bite-size crispy corn cereal squares (Corn Chex cereal)
1 c. salted peanuts
1 – 8 oz. pkg. candy coated milk chocolate pieces (M & M’s)
1/2 c. margarine or butter
1 c. firmly packed brown sugar
1/2 c. light corn syrup
2 T. flour
In a large bowl, combine first 3 ingredients; set aside. Melt margarine in 2-qt. saucepan; stir in next 3 ingredient, mixing well. Cook over medium heat, stirring occasionally, until mixture comes to a full boil (2-4 minutes). Boil 1 minute. Pour over cereal mixture, mix lightly until well coated. Form cereal mixture into 2-inch cluster on lightly greased baking sheet or waxed paper. Cool completely. Makes 3 dozen clusters.
I’m not sure, but this could be a Mexican recipe, as it comes from a lady in Texas. Your guess is as good as mine!
MICROWAVE LECHE QUEMADA
2 c. pecans in small or broken pieces
1/2 c. butter
2/3 c. firmly packed brown sugar
1 – 14 oz. can sweetened condensed milk (not evaporated milk)
1 t. vanilla
Place pecans on a large glass plate and microwave on HIGH (100% power) for eight minutes, stirring at two minute intervals; set aside. In 8 c. measure (or a glass 8-c. mixing bowl), Microwave butter on HIGH for 1 minute. Stir in brown sugar and milk until blended. Microwave on HIGH for seven minutes, stirring at two-minute intervals. Beat with wooden spoon until stiff, about five minutes. Stir in vanilla and roasted nuts. Spread in lightly buttered eight-inch square glass dish; chill until firm. Makes 1-1/2 to 2 lbs.
Thought For the Day: May your Christmas celebration be one of remembering the gift we have been given throughout our lifetime, not just the material gifts we receive, but His love for us, always. We wish you joy and love for family and friends on this very special day. Cristos Razdaetsja (Christ is born), Slavite Jeho.