Saturday, June 29, 2013

Homemade Candy Recipes

Homemade Marshmallows Recipe

An electric stand mixer makes these homemade marshmallows easy to whip up and fun for the kids to help, with supervision. They cost less than the commercial ones, and the taste is unbeatable.

3 tablespoons confectioners sugar
3 tablespoons cornstarch
1 1/2 tablespoons unflavored gelatin
1/3 cup water
1/2 cup granulated sugar
2/3 cup light corn syrup

1. Line a 13 x 9 x 2-inch baking pan with wax paper. In a small sieve, combine 1 tablespoon of the confectioners sugar and 1 tablespoon of the cornstarch, and sift the mixture over the prepared pan.

2. In a medium bowl, combine the gelatin and water; let stand until the gelatin has softened, about 5 minutes.

3. Place the bowl in a large saucepan or deep skillet of simmering water. Stir until the gelatin has dissolved. Add the granulated sugar and continue to stir until the sugar has dissolved. Remove the bowl from the water and add the corn syrup. Using an electric mixer, beat the mixture until it is creamy and thick, 10 to 15 minutes. Let the mixture stand until it is cool.

4. Using a wet spatula, spread the mixture in the prepared pan, smoothing the top evenly. Let the mixture sit until it is cool and set, about 20 minutes.

5. Carefully lift the marshmallow mixture onto a cutting board. Following Step 1, lightly dust the marshmallow with 1 tablespoon of the remaining confectioners sugar and cornstarch. Using a sharp knife, cut the marshmallow into small squares. In a cup, combine the remaining 1 tablespoon of confectioners sugar and the cornstarch. Dip each marshmallow into the mixture until it is completely coated. Store the marshmallows in an airtight container in a cool, dry place for 1 to 2 weeks.

Homemade Peanut Butter Cups

Homemade peanut butter cups are surprisingly easy to make, with just four ingredients and no special equipment.
Servings: 12

1 milk or dark chocolate candy bar (7 ounces), broken into pieces
1/4 cup butter
1 tablespoon shortening
1/4 cup creamy peanut butter
1. Line the cups in a miniature muffin pan with paper or foil baking cups.

2. In a heavy saucepan over low heat or in a microwave-safe bowl following the manufacturers directions, combine the chocolate, butter, and shortening. Stir until the mixture is smooth.

3. In a second heavy saucepan over low heat or in a microwave-safe bowl following the manufacturers directions, heat the peanut butter until it has melted.

4. Pour 1 tablespoon of the chocolate into each of the prepared cups. Drop 1 tablespoon of peanut butter onto the chocolate in each cup. Pour the remaining chocolate, divided equally, into the cups, covering the peanut butter.

5. Place the muffin pan in the refrigerator until the cups are set, about 30 minutes. Store in airtight container in refrigerator.

Homemade Caramels Recipe

Chewy, gooey, and irresistible, these five-ingredient candies make great treats as birthday favors or Christmas food gifts.

Makes 64 caramels

1 cup sugar
1 cup dark corn syrup
1 cup butter or margarine
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1. Line an 8-inch square baking pan with foil and grease the foil with butter; set aside.

2. In a 3-quart saucepan over moderate heat, combine the sugar, corn syrup, and butter or margarine. Bring the mixture to a boil, stirring constantly; reduce the heat slightly and boil slowly for 4 minutes without stirring.

3. Remove the saucepan from the heat and stir in the condensed milk. Return the saucepan to the heat, reducing the heat to moderately low. Cook the mixture until a candy thermometer reads 238°F (soft-ball stage), stirring constantly. Remove the saucepan from the heat and stir in vanilla.

4. Pour the candy into the prepared pan and let stand until the caramels are cool. Remove the caramels from the pan and cut them into 1-inch squares. Wrap each caramel individually in wax paper or plastic wrap, twisting the ends to seal.

Viola! Enjoy!

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