I had great plans to post all the yummy candies and cookies I made everyone for Christmas... Can you believe that I have not even made a single cookie - not even from a mix or from the refrigerator section of the store... but if I get with it I will still publish my favorite Doris Lassen candy recipes -because there is nothing better than her carmels...
Sorry I'm such a slacker - Merry Christmas anyway!
Friday, December 26, 2008
Monday, December 8, 2008
Christmas Candy
Grace Morgan’s Divinity
3 cups sugar
2/3 cup water
2/3 cup white corn syrup
1/8 teaspoon salt
Combine above ingredients in a heavy saucepan with a tight fitting lid.
Cover with lid until mixture boils. Remove lid and cook until it reaches 260° (hard ball stage).
Do not stir while cooking.
When syrup is near 260° beat 2 egg whites in mixer bowl until medium stiff (hold their shape).
SPECIAL TRICK: When beating the egg whites add one package of Knots unflavored gelatin.
When syrup has reached 260°, pour syrup into the egg white mixture in a thin stream. Keep the mixer running. Add 1 teaspoon vanilla.
Beat until the mixture holds its shape. It will look like thick whipped cream.
The more air that is incorporated into the mixture the better the candy will be.
Add 1 cup of finely chopped nuts.
Dip by teaspoon onto wax paper.
Note: Grace Morgan was the world’s best candy makers. Every Christmas she brought a package of her home made candies and several bottles of home canned fruit to Chuck’s Dad. It was one of his favorite gifts. She generously shared her recipes with me. LeOra Stevenson
3 cups sugar
2/3 cup water
2/3 cup white corn syrup
1/8 teaspoon salt
Combine above ingredients in a heavy saucepan with a tight fitting lid.
Cover with lid until mixture boils. Remove lid and cook until it reaches 260° (hard ball stage).
Do not stir while cooking.
When syrup is near 260° beat 2 egg whites in mixer bowl until medium stiff (hold their shape).
SPECIAL TRICK: When beating the egg whites add one package of Knots unflavored gelatin.
When syrup has reached 260°, pour syrup into the egg white mixture in a thin stream. Keep the mixer running. Add 1 teaspoon vanilla.
Beat until the mixture holds its shape. It will look like thick whipped cream.
The more air that is incorporated into the mixture the better the candy will be.
Add 1 cup of finely chopped nuts.
Dip by teaspoon onto wax paper.
Note: Grace Morgan was the world’s best candy makers. Every Christmas she brought a package of her home made candies and several bottles of home canned fruit to Chuck’s Dad. It was one of his favorite gifts. She generously shared her recipes with me. LeOra Stevenson
Yummy Fudge
1 can evaporated milk
4 ½ cup sugar
1 pound Hershey Bars
60 miniature marshmallows or 15 regular marshmallows cut up.
12 ounce package semi sweet chocolate chips
1 cup chopped walnuts
Have Hershey bar, marshmallows, chocolate chips and nuts ready in a bowl.
Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 5 minutes. Dump this all at one time over the chocolate mixture. Stir vigorously by hand until chocolate bits and marshmallows are melted and mixture is smooth.
Pour into greased (buttered) 9x13 pan and pack down. Let it set awhile.
Put in refrigerator to cool. Cut into desired size and enjoy.
The smaller the Hershey bar is chopped the faster it melts. You want it to melt quickly.
A food processor works well to chop the chocolate bar. (I always break it up by hand.)
1 can evaporated milk
4 ½ cup sugar
1 pound Hershey Bars
60 miniature marshmallows or 15 regular marshmallows cut up.
12 ounce package semi sweet chocolate chips
1 cup chopped walnuts
Have Hershey bar, marshmallows, chocolate chips and nuts ready in a bowl.
Bring sugar and milk to boil in a large saucepan and keep at a rolling boil for 5 minutes. Dump this all at one time over the chocolate mixture. Stir vigorously by hand until chocolate bits and marshmallows are melted and mixture is smooth.
Pour into greased (buttered) 9x13 pan and pack down. Let it set awhile.
Put in refrigerator to cool. Cut into desired size and enjoy.
The smaller the Hershey bar is chopped the faster it melts. You want it to melt quickly.
A food processor works well to chop the chocolate bar. (I always break it up by hand.)
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