Recipe For Candy Canes
3 c Sugar
1 ts Peppermint flavoring
1/2 c Water
3/4 c Lt. corn syrup
3/4 ts Red vegetable coloring
1/4 ts Cream of tartar
The sugar, water, syrup, and cream of tartar you combine and
heat till the sugar's dissolved real fine. Divide into two saucepans, boil, but
don't stir, please, until each lot is 280F. Add 1/2 ts peppermint to each lot
and add the coloring to one, the other not: place on an enamel or marble table
to cool. (First oiling the table, as a general rule). Like taffy you stretch
and pull and form into ropes of red and white, now twist them around again and
again. And form them into your cane. Now on an oiled surface you allow them to
2 cups granulated white sugar
2 cups brown sugar
3/4 cup margarine
1 cup evaporated milk (canned)
1 tsp vanilla
3/4 cup all purpose flour
1 cup dark or milk chocolate chips &/or
1/2 cup peanut butter &/or
1/2 cup chopped nuts of choice
Mix first 4 ingredients together in large Microwave Safe bowl. Microwave on
high for 15 minutes. Remove from Microwave Oven and quickly, while hot, beat in
vanilla and flour. Add remaining ingredients. Mix well and quickly before the
mixture cools. Pour into well greased Bunny Molds - or pan of any shap.
Refrigerate. This fudge sets up beautifully.
Recipe for Rum
2 tb Cocoa
2 1/2 Cups finely crushed vanilla wafers
1 Cup finely chopped pecans or walnuts
3 tb Light corn syrup
1/4 Cup rum or bourbon
Into a large bowl, sift the cocoa and 1 Cup of confectioner's
sugar. Mix in remaining ingredients. Form the mixture into 1-inch balls with
your hands. Sprinkle about 1 Cup confectioner's sugar on a plate and roll the
balls in it to coat.
Store in a tin for at least 1 week before giving them away. These cookies will
mellow with age and will keep up to 1 month. They can also be wrapped in
plastic wrap or foil. Recipes make about 36.
1/4 cup heavy cream
2 tablespoons Grand Marnier or Kahlua
6 ounces German's Sweet Chocolate
4 tablespons sweet butter, softened
Powdered unsweetened cocoa
Boil cream in a small heavy pan until reduced to 2 tablespoons. Remove from
heat, stir in liqueur and chocolate, and return to low heat. Stir until
Whisk in softened butter. When mixture is smooth, pour into a shallow bowl and
refrigerate until firm, about 40 minutes. Scoop chocolate up with a teaspoon
and shape into rough 1-inch balls. Roll the truffle balls in the unsweetened
Store truffles, covered, in the refrigerator. Let truffles stand at room
temperature for at least 30 minutes before serving.
2 cups granulated sugar
1 1/4 cups water
1 lemon, the peel cut into strips, the juice squeezed
1 orange, the peel cut into strips, the juice squeezed
4 tablespoons unflavoured powdered gelatin
2 tablespoons confectioners' sugar
1 tablespoon cornstarch
Dissolve the granulated sugar in half of the water over medium
heat. Add the strips of lemon and orange peel and the juices. Bring the mixture
to a boil and simmer for 15 minutes.
Soften the gelatin by soaking it for 5 to 10 minutes in the rest of the water.
Add the gelatin to the sugar syrup stirring well, and boil for 10 minutes,
until the syrup reaches the thread stage. Strain the mixture into shallow
dampened pan or onto platters, and let it set for 24 hours.
Cut the candy into 1-inch squares. Sift the confectioners' sugar and cornstarch
together into a shallow dish. Roll the pieces into the mixture. Store the
recipes squares in boxes with more confectioners' sugar and cornstarch between
3 c Sugar
1 tb Butter or butter substitute
1 c Pitted and chopped dates
1/2 c Sweetened condensed milk
1/2 c Water
1 c Chopped candied cherries
1/2 c Finely chopped walnuts
1 ts Vanilla
1 c Chopped marshmallows
1/4 ts Salt
Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F).
Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add
marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until
thick and creamy. Add nuts. Pour into well-buttered, 9"x13" shallow
pan. Cut in squares.
1 c Sugar
1 c Dark corn syrup
1 tb Vinegar
1 tb Baking soda
1 lb Chocolate almond bark, ...melted
In a heavy saucepan, combine sugar, corn syrup and vinegar.
Cook over medium heat, stirring constantly, until sugar dissolves. Cook without
stirring until the temperature reaches 300F (hard crack stage) on a candy
thermometer. Do not overcook. Remove from the heat and quickly stir in baking
soda. Pour into a buttered 13-in. x 9-in. x 2-in. baking pan. When cool, break
into bitesize pieces. Dip into melted chocolate; place on waxed paper until the
chocolate is firm. Store tightly covered. Recipes Yield: 1-1/2 pounds.
5 pk Unflavored gelatin
2 c Fruit juice or drink
1/2 c Sugar
2 tb Lemon juice
In a saucepan put gelatin and sugar, add the fruit juice and let set for 5
minutes Bring mixture to a boil, reduce heat & cook until gelatin melts,
add lemon juice. Pour into shallow baking pans and chill until firm.
Carefully turn out of pan using a wide spatula. Cut with various shaped cookie
cutters and place on wire racks to dry. put in covered tins with wax paper
between layers. Will keep up to 5 days.
1 tb Mashed potatoes
2 1/4 c Confectioners' sugar
1 12 oz jar peanut butter
Placed mashed potatoes in a mixer bowl. Add confectioners'
sugar one cup at a time, beating well after each addition. Spread into greased
10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly roll. Cut
into slices. Makes 16 pieces.
13 lg Quince
2 c Water
1 c Lemon juice; strained
Select 13 even coloured quince, not spotted. Wash and peel as you would an
apple. Use a shredder and grate on largest holes. Place all meat in a heavy pot
with juice of 2 lemons and 2 cups of water. Cook over lowest flame for at least
an hour or an hour and a half.
Test to see if quince is soft. Remove from fire. Measure the cooked quince by
cup and return to pot. Add equal number of quince and sugar in the same pot.
Stir well until blended. Cook on medium heat, watching carefully that it
doesn't scorch. Reduce heat to lowest setting for an hour, stirring frequently.
After first half hour add 1 cup strained lemon juice. Test quince by placing a
teaspoonful on a small plate. If it doesn't run, it's ready to pour on platters
or in Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning
frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and
refrigerate until used.
1 lb Powdered sugar
1/2 c Butter
2 tb Evaporated milk
4 dr Peppermint flavoring
2 dr Or more green food coloring
Combine all ingredients in bowl and beat at high speed until
well blended. Knead until smooth. Shape mints in molds. Then place on cookie
sheets which have been covered with paper towels. Cover with paper towels.
Leave overnight to set. Makes 9 Dozen.
1 c Sugar 1 c Corn syrup, dark
1 tb Vinegar
1 tb Baking Soda
Combine sugar, syrup, and vinegar in heavy sauce pan. Stir over medium heat
until sugar dissolves. Then cook to 300 F. or crack stage. Remove from heat,
stir soda in quickly, mixing up. (it will become frothy) Pour into buttered
pan. Cool and break into pieces.
4 - 3oz. chocolate bars;2 semisweet, 1 milk, 1 white chocolate
1/2 c Crushed candy canes
Melt the 3 kinds of chocolate in 3 separate bowls. Stir half
of the crushed cane mix into the semisweet chocolate. Reserve a bit for
sprinkling; stir the remainder into the milk and white chocolates. Drop
teaspoons of the semisweet onto a parchment-lined tray. Top with 1 dollop each
of the milk and white chocolates. Sprinkle with crushed pieces. Let harden.
Makes 100 pieces.
White Chocolate Pretzels
1 pk Large twist pretzels; - large package
1 White chocolate block
Put hot tap water in a double boiler and melt chocolate until juicy; remove
hot water and replace with cold water in bottom of double boiler. Stir
chocolate until thickened. Remove the cold water and put hot tap water in once
more. When the chocolate is thin, drop the pretzels in until coated and then
remove from chocolate and place them on waxed paper. Let cool; put in plastic