Anyone have new candy recipes since last year?

gayle-mo

gayle-mo

Well-known member
As I've stated, I'm preparing to start making candy to sell at my daughter's workplace. The event is Nov 14/15) She's been begging me to do it and I finally relented. (it's not like I have time to do this! ha)

Anyway was wondering what new confection recipes anyone might have picked up this year or might suggest as T&T.

I will mostly sell the (variations of) Choc Buttercream Fudge, Caramel, Toffee, Divinity, hard cinnamon candy and suckers. I have bought sucker molds of various shapes, which is a new thing for me. I'm catering to the kids on this one. smileys/smile.gif

Ingredient prices have risen so much that this is going to be a very expensive venture! I hope I come out okay! I'll also take orders for December.

Any suggestions? TIA!

 
REC: Peanut Candy... I've got to come up with a better name for this...

like Peanut Heaven.
This was given to me by a relative (now deceased) so I don't know the original source. This is one candy you can take to your room and not come out until it's gone... it is amazingly good... and easy.

Peanut Candy

They may not look like much, but are they ever addicting!

2 lbs. white chocolate
2 cups peanut butter

Melt the two together then add:

2 cups salted peanuts
2 cups mini marshmallows
2 cups Rice Krispies

Fold carefully until mixed then drop by large spoonfuls onto waxed paper.

 
Looks great..but 2 lbs white chocolate?!

Or do you use Almond Bark? I don't think I could afford to sell them if I used real white choc.

They look like something my family would enjoy, though! My husband is a peanut butter nut!

Good thing Christmas comes only once a year!

Thx darlin!

 
Going there now..thx!

I'm on my way out to pick Keiley up for the weekend so will get back with you later about them. Thx Dawn!

 
Dark Chocolate Bark with Walnuts and Dried Cherries

DARK-CHOCOLATE BARK WITH WALNUTS AND DRIED CHERRIES

INGREDIENTS:

1 1/2 cups walnut halves (6 ounces)
9 ounces bittersweet chocolate, finely chopped
1 cup dried sour cherries (4 ounces), coarsely chopped
2 tablespoons finely chopped crystallized ginger

DIRECTIONS:

Preheat the oven to 350 F.
Spread the walnuts on a baking sheet and toast for 8 minutes, or until golden and fragrant. Let cool, then coarsely chop.
Line a baking sheet with parchment or wax paper. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second bursts until just melted. Stir until smooth. Add the remaining chocolate and stir until melted. Stir in the walnuts, cherries and crystallized ginger until evenly coated. Scrape the mixture onto the prepared baking sheet and spread it into a 12-by-8-inch rectangle. Refrigerate for 10 minutes, or until firm enough to cut.
Cut the bark into 48 pieces (6 rows by 8 rows) and transfer to a plate. Serve cold or at room temperature.
MAKE AHEAD: The bark can be kept in an airtight container at room temperature for up to 4 days or refrigerated for up to 2 weeks.

NOTE: When melting chocolate in a microwave oven, be sure to give the chocolate a quick stir between each 30-second burst to prevent it from scorching.

MAKES 48 PIECES

Recipe by Grace Parisi
Food & Wine

http://www.foodandwine.com/recipes/dark-chocolate-bark-with-walnuts-and-dried-cherries

 
Almond Roca

ALMOND ROCA

INGREDIENTS:

4 sticks butter
2 cups sugar
1 cup water
1/2 teaspoon salt
3 cups sliced almonds, divided
1 teaspoon baking soda
12 ounces fine quality milk chocolate bars, chopped

DIRECTIONS:

Preheat oven to 350 F.

Evenly spread 1 cup sliced almonds onto a baking sheet and place in the oven for 6-8 minutes until they turn a light brown, stirring occasionally, so they do not burn. When done, cool and slightly crush the almonds.

Cover a 10X15" pan with foil and set aside.

Place butter in a large heavy bottomed saucepan and melt over medium heat until it starts to bubble and you can smell a pleasant nutty aroma.

Stir in sugar, water and salt. Attach a candy thermometer inside the pan and leave
the heat on medium, bring to a boil without stirring.

When the temperature reaches 245 F, stir in the remaining 2 cups almonds and
keep stirring until the temperature reaches 295 F.

When at 295 F, remove pan from heat and carefully stir in baking soda. Quickly pour into the prepared pan, gently pushing into the corners. This will begin to set very fast so don't mess around too much.

After a couple minutes, sprinkle chocolate over the top of the candy and let set for 5 minutes. Using a small off-set spatula, spread the softened chocolate evenly over the top. Sprinkle with the crushed almonds and let cool at room temperature for 60 minutes. Place in the refrigerator and let sit for a couple hours so the chocolate can set. Break into chunks with a knife or your hands.

Adapted from BBCL - Anna

http://desertculinary.blogspot.com/2005/07/almond-roca.html

 
Marilyn's English Toffee (no, not our Marilyn)smileys/smile.gif Had great reviews on the Cook's Illustrated Forum

MARILYN'S ENGLISH TOFFEE

1 lb unsalted butter
½ tea. table salt
2 cups granulated sugar
3 tbsp. water
1 cup slivered almonds (do not use sliced almonds)
12 oz. semi-sweet chocolate (chips are fine)
1½ -2 cups lightly toasted pecans (or walnuts), finely chopped

DIRECTIONS:

Melt ¾ of chocolate over hot water or in a microwave oven at half power for 2-3 minutes. When melted, stir in remaining chocolate and set aside. Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil.

Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.

After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. Place a drop of mixture on wax paper; allow it to cool and rub it between your fingers to make sure it doesn’t feel grainy. If it does, continue to cook and test again. The mixture will probably be boiling at this point.

When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it’s done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. This is the tricky part, as there’s a thin line between perfect and overdone, and to some extent it’s a matter of taste.

Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Set the pan on a cooling rack. After 2-3 minutes, when toffee is just set, pour reserved chocolate on top and spread evenly. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.

Allow the toffee to harden at least 6-8 hours—overnight is better. Break into pieces using a sharp pointed knife with a rigid blade, or you can use your hands. Store in an airtight container in a cool place. Makes about 3 pounds.

From Cook's Illustrated Bulletin Board

 
Pistachio and Toasted Coconut Chocolate Bark

PISTACHIO AND TOASTED COCONUT CHOCOLATE BARK

1 cup (250 ml) shelled unsalted pistachios
1 cup (250 ml) sweetened flaked coconut (From the poster: "I prefer unsweetened)"
1 pound (500g) bittersweet chocolate, chopped coarse
1/4 cup (50 ml) shelled unsalted pistachios, chopped fine
2 ounces (60g) white chocolate, chopped coarse
1/4 tsp (1 ml) vegetable oil

DIRECTIONS:

Line baking sheet with wax paper; set aside.

Spread 250 ml (1 cup) pistachios and coconut on large rimmed baking sheet and bake at 350 F (180 C) for 4 to 6 minutes, stirring after 3 minutes, until fragrant and coconut is pale golden.

Put bittersweet chocolate in heatproof bowl set over saucepan of hot, not simmering water until chocolate is melted and smooth.

Stir in toasted pistachios and coconut.

Pour chocolate mixture onto prepared baking sheet and spread evenly with offset metal spatula until about 1/4 inch ( 5mm) thick. Immediately sprinkle with 1/4 cup (50 ml) finely chopped pistachios; gently pat nuts to set them in the chocolate without submerging them.

Melt white chocolate with oil in clean bowl. Using fork, drizzle over finely chopped pistachios.

Refrigerate until chocolate is cold and hard. Remove from refrigerator and while still cold, break candy into large pieces.

To store, layer candy between layers of wax paper in airtight container and store in cool place for up to 3 weeks.

Makes about 30 pieces.

Source: Food Section of Vancouver Sun Dec 7, 2005

 
Gale Gand's REC: Cashew-Cinnamon Brittle...

CASHEW-CINNAMON BRITTLE

Recipe By :Gale Gand

Vegetable oil
1/2 cup water
2 cups sugar
1/4 teaspoon cream of tartar
1 cup light corn syrup
2 teaspoons cinnamon
2 tablespoons unsalted butter
2 cups roasted salted cashew nuts -- (if using unsalted cashew nuts, add 1/8 tsp salt with the sugar)
1 teaspoon baking soda

Using vegetable oil, generously oil a sheet pan (preferably one with sides), at least 11 by 17 inches.

In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat. Using a candy thermometer to test it, boil the mixture until it reaches 350 degrees, or is amber-colored.

Remove from the heat and, working quickly, whisk in the cinnamon. Whisk in the butter, cashews, and baking soda.

Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about 1/4 to 1/2-inch thickness. Don’t spread it too thinly. Let harden, uncovered, in a cool place, 30 to 45 minutes. (To wash the saucepan, soak it overnight.) Using your hands, break the brittle into pieces. Store in an airtight container.

 
REC: Chewy Nut Toffee...

Chewy Nut Toffee

Recipe By :Martha Stewart

8 tablespoons unsalted butter -- (1 stick) cut into 8 pieces, plus more for pan
2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups sugar
1/2 teaspoon table salt
1 tablespoon bourbon -- or vanilla extract
1 cup chopped nuts -- such as pecans or peanuts (optional)
Vegetable-oil cooking spray





1. Lightly butter a 9-by-13-inch baking dish that is at least 1 1/2 inches deep; set aside. In a small saucepan, combine the cream and condensed milk; set aside.

2. In a heavy 3- to 4-quart saucepan, combine corn syrup, water, sugar, and salt. Cook over high heat, swirling pan, until sugar is dissolved, about 5 minutes. Using a pastry brush dipped in water, brush away any sugar crystals on sides of pan to prevent re-crystallization. Bring to a boil.

3. Cook, without moving pan, until temperature reaches the hard-ball stage on a candy thermometer (260°), 15 to 20 minutes. Meanwhile, cook the cream mixture over low heat until it just warm. Do not boil. When the sugar mixture reaches 260°, slowly stir in the butter and warmed cream mixture, keeping the mixture boiling at all times. Stirring constantly, cook over medium heat until mixture reaches the firm-ball stage (248°), about 15 minutes. Stir in the bourbon or vanilla and the nuts, if desired. Immediately pour into prepared pan. Let sit uncovered at room temperature for 24 hours without moving pan.

4. To cut, coat a large cutting board generously with vegetable-oil spray. Unmold the toffee from the pan onto sprayed surface. Cut into 1-inch squares, and wrap each in cellophane or waxed paper. Store in an airtight container at room temperature for up to 1 month.

 
Thanks everyone! These look great!

You guys always come though! Thank you! These all look great!

And, thanks Marsha for the recipe you emailed me this morning! smileys/smile.gif

 
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