Fairy Candy

Ingredients:

1 tsp. butter

1 cup sugar

1 cup dark corn syrup

1 Tbsp. white vinegar

1 Tbsp. baking soda

½ lb. dark chocolate candy coating, coarsely chopped

1 tsp. shortening, divided

½ lb. milk chocolate candy coating, coarsely chopped

Directions:

Prepare a 9-in. square pan by lining it with foil and grease with butter.

In a large saucepan, combine sugar, corn syrup and vinegar. The mixture will foam so it’s important to use a large pan.

Cook over medium heat until the sugar is dissolved.

Cover with a lid for a few minutes while the mixture comes to a boil. This allows the condensation to clear the sugar crystals from the sides of the pan.

Cook, without stirring, until a candy thermometer reads 300°.

Remove from heat and stir in baking soda.

Immediately pour mixture into prepared pan and allow to cool.

Lift the candy out of pan and peel off the foil.

Break candy into small pieces.

Salt Water Taffy

Ingredients:

1 cup granulated sugar

2 tbs. cornstarch

3/4 cup light corn syrup

1/2 cup water

1/2 tsp. salt

3 tbs. unsalted butter

2 tsp. vanilla extract

Directions:

Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.

Cherry Divinity

Ingredients:

2 Egg whites

3 cups white sugar

¾ cup water

¾ cup light corn syrup

3 ounce packet cherry gelatin

Directions:

Add the egg whites to a metal or glass bowl and allow to come to room temperature. Line cookie sheets with parchment paper. Combine the white sugar, water, and light corn syrup in a heavy saucepan and heat without stirring, until the thermometer records a temperature of 250 degrees. Just before the candy reaches the desired temperate, turn on the stand mixer and begin to beat the egg, so that it foams. When foamy, sprinkle in the cherry gelatin and continue to beat until the mixture can form stiff peaks. With the stand mixer still running (at high speed), pour the hot candy mixture in slowly and carefully. Beat for approximately 5 minutes. Drop spoonfuls on to the cookie sheets. Leave at room temperature overnight to set before transferring to an airtight container.

Chinese 5 Spice Peanut Brittle

Ingredients:

½ cup light corn syrup

1 cup white sugar

1 cup roasted peanuts, chopped

¾ tsp Chinese 5 spice

1 tsp salted butter

1 tsp baking soda NOT BAKING POWDER

Directions:

In a glass bowl, combine the corn syrup, white sugar, chopped peanuts and Chinese spice. Stir until well combined.  Place in a microwave-safe bowl and microwave on high for 6 minutes.  Stir in the salted butter and heat for another 30 seconds.  Sprinkle in the baking soda, stirring, until the mixture becomes light and foamy.  Immediately transfer the mixture to an aluminum foil lined baking pan and smooth into an even thin layer using a nonstick rubber spatula. Set aside at room temperature for approximately 2 hours.  Break into pieces and store in an airtight container

Cacao Cinnamon Fudge

Ingredients:

3 cups confectioners’ sugar

1/2 cup unsweetened cacao powder

1/2 teaspoon ground cinnamon

1/2 cup butter

1/4 cup milk

1 1/2 teaspoons vanilla

Directions:

Mix together confectioners’ sugar, cacao and cinnamon. Heat butter and milk over medium heat. When butter is melted, stir in vanilla. Remove from heat and stir in sugar mixture. Pour into a greased 8×8 pan. Refrigerate until set and cut into squares.

Dulce De Leche Fudge

Ingredients:

14 oz. can dulce de leche

3 cups white chocolate chips

4 tbs. unsalted butter

1 tsp. vanilla extract

1/4 tsp. salt

 Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a microwavable bowl, add the dulce de leche, white chocolate chips and butter. Microwave for 30 seconds at a time until the white chocolate chips are melted. Remove the candy from the microwave and stir in the vanilla extract.  Pour into the prepared pan and allow cool before cutting.

Sweet Potato Fudge

Ingredients:

3 cups granulated sugar

3/4 cup unsalted butter

2/3 cup evaporated milk

1/2 tsp. salt

1 tsp. ground cinnamon

1/2 cup mashed sweet potatoes

10 oz. pkg. white chocolate chips

7 oz. jar marshmallow creme

3/4 cup toasted pecans

Directions:

Line a 9 x 13 baking pan with aluminum foil and spray with non stick cooking spray. In a heavy sauce pan over medium heat, add the granulated sugar, butter, evaporated milk, salt, cinnamon and sweet potatoes. Stir constantly until the candy reaches 234° on a candy thermometer. Remove the pan from the heat and stir in the white chocolate chips, marshmallow creme and pecans. Stir quickly to melt the white chocolate chips.  Pour into the prepared pan and allow cool before cutting.

Chocolate Toffee Bark

Ingredients:

36 saltine crackers

1 cup salted butter

1 cup light brown sugar

1½ cups semi sweet choc chips

1½ cups mixed toppings (such as chopped nuts, cookies, candies, and pretzels)

Directions:

1. Preheat the main oven to 300 degrees

2. Line a rectangular baking pan with parchment paper.

3. Place the saltines in a single layer in the base of the baking pan.

4. In a saucepan, melt the butter and sugar. Bring to a boil until the thermometer reads, 280 degrees .

5. Pour the mixture immediately over the saltines.

6. Place in the oven and bake for 5 minutes.

7. Take out of the oven and set to the side.

8. In the meantime, in a microwave-safe bowl, melt the choc chips in the microwave, removing at 25-second intervals to stir.

9. Pour the melted chocolate over the candy in the baking pan.

10. Scatter over the toppings and slice into portions while warm.

11. Allow to cool completely before storing in airtight container in the refrigerator.