Candy Collection 3

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Title: Halvah
Keywords: Turkish, Russian, candy

   Servings:  1

      6 cup  Granulated sugar
4 tb Syrup (corn?); -=OR=-
1 tsp -Lemon acid
      7 tb Sesame seeds
1 tb Shortening or oil

 -------------------------FOR SOFT HALVAH------------------------------
      8    Egg whites

Add cold sugar syrup to beaten egg whites.  The prepared caramel-albumen paste is to be
combined with prepared sesame seeds.  It is best to do this in a confectionary pot
(whatever THAT is).  It has a spherical bottom.  Spread the paste onto a greased
confectinary sheet or stainless-steel board, rolled out into a layer of about 5 cm and cut
into 50-70-gram lumps.  The form can be square, diamond, and/or rectangular. You can
also form oblong braids...

  
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Title: Helen's Apricot Delight
Keywords: candy, apricots

From: Helen Fleischer

 1/4 cup (scant) apricot paste* (or try apricot leather)
 1 cup boiling water
 2 cups granulated sugar
 1 box Sure Jell
 1/2 cup chopped walnuts
 2 Tbs (scant) powdered sugar for coating

*Apricot paste is a thicker, softer version of apricot leather, available at middle eastern
groceries.  Tear or cut the paste into small pieces and place in bowl or cup. Pour the
boiling water over it and set it aside to dissolve. If it hasn't completely dissolved by the
time the water has cooled, help it along with a hand blender or use a regular ble nder.
Spray a non-stick brownie pan with Pam and set aside, preferably on a marble slab or
other good heat sink. I use d a 7 1/2 by 11 pan and got 3/8 inch thick candy. A smaller
pan would give thicker candy. Measure the sugar into a large saucepan. Add the apricot
mixture and the pectin powder. Stir over high heat till th e mixture reaches the soft ball
stage. Remove from heat. Stir in walnuts. Pour mixture into prepared pan. If walnuts ar
en't evenly distributed, adjust this quickly with the spoon. Let the candy cool while you
and your spouse lick the spoo n and scrape the pan. Once you've scraped and licked as
much as you want, set the pan and spoon to soak in hot, soapy w ater. Pour powdered
sugar over top of cooled candy. Tap to evenly coat the top, then tip the loose sugar into a
small, shallo w bowl.  Dip the end of a sharp spatula in the sugar and use it to cut the
candy into 1" squares, with a straight, chop ping motion. Dip the spatula back into the
sugar any time it threatens to stick.  Using clean fingers pull out the cand ies one by one
and flop them about in the sugar to coat all sides. Place coated candies in a cookie tin for
your sister , lined with wax paper. Separate layers with additional paper. Make a second
batch for your husband and yourself (at l east that's how I did it).

Makes 32 pieces.


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Title: Heath Bar Candy
Keywords: candy, chocolate, Dairy, Boat

From: Joe Vavricek

1   Cup         Sugar
2   Sticks      Margarine
1   TBSP        Water
1   TBSP        White Karo Syrup
1   Cup         Slivered Raw Almonds(Blanched)
5-6 Ea          Plain Hershey Bars

Combine all ingredients in a saucepan.  Cook 10 minutes, stirring until mixture turns
amber. (it may take a little longer than 10 minutes, be patient)  Pour4 in5o 10 x14 pan, or
small cookie sheet. Place the Hershey bars on top of the hot mixture and let them melt.
Spread the Hershey Bars around to fully cover the top of the candy. Let cool and rap pan
on countertop to break candy into pieces. Watch out, this stuff is addictive.


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Title: White Candy Roses
Keywords: Candy, Decorations

3/4     c       Vanilla Flavor Melting Wafers
2       tbl     Light Corn Syrup

In the top of a double boiler, melt wafers over hot, NOT BOILING, water. Add the corn
syrup and stir until smooth.

Spread the mixture 1/4-inch thick on a clean cookie sheet and cover with plastic wrap. 
Refrigerate until firm -- about 1 hour.

Cut off small portions of the candy and shape into 1/2-inch balls. Working with one
piece at a time, flatten each ball on a clean baking sheet, wooden borad, or marble
surface.  (Keep the remaining balls in the refrigerator until ready to roll.)  With the
surface of a clean light bulb or clean soup ladle, rub the candy into 1 1/2-inch round.
Carefully lift off the candy with a sharp knife or metal spatula, held flat against the work
surface.  Roll the first round into a cone shape, to form the base and center of the
"flower". Flatten about 7 more balls to make a large rose.  Lift the rounds from the
baking sheet and shape around the center of the rose, overlapping each petal. Overlap
rows of petals to resemble a real rose.  Press petals agains the center and squeeze at the
bottom of the flower.  Cut off a small portion at the ottom of the flower so that the
flower will lie flat. For a realistic delicate look, gently tear the edges of the petals, and
fold back.  To make buds, use three to four balls of candy.  If the candy becomes too soft,
return to the refrigerator or freezer to firm up.  Makes about 6 large roses and six
rosebuds.


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Title: Candied Citrus Peel
Keywords: Peel, candy, preserve, holiday, orange, lemon, 
grapefruit

Makdes about 2 cups
Prep time: 20 minutes
Cook time: 1-1/2 hours
Dry time:  24 hours

5 large oranges (3 grapefruit, 7 lemons or 9 limes)
2-1/2 cups granulated sugar

Cut your fruit into quarters, peeling each quarter. Reserve fruit for another recipe.  Cut
peel into 1/3 inch wide strips, making about 2 cups of prepared rind.  In heavy saucepan,
place strips and cover with boiling water. Simmer for about 5 minutes. Drain. Cover
with boiling water, simmer again and drain.  Repeat this for a total of 5-6 times. This
removes the bitter taste from the rind.  After the rinse and drain process, combine 2 cups
sugar and 1 cup water. Cook over medium heat, stirring until sugar has completely
dissolved.  Bring to boil and add the cooked peel.  Simmer over medium heat for about
45 minutes until tender.  With slotted spoon, remove peel from sugar syrup and
arrange on a rack so that pieces aren't touching one another. Let cool.  Sprinkle with
remaining 1 cup sugar and let dry at room temperature for about 24 hours.  Store in cool
dry place in airtight container with wax paper between each layer of candy.

Origin: Homemaker's Nov/Dec 1994.

  Chipped from the bottom of Sharon's Igloo   ^^oo^^
  

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Title: Lorna's Pumpkin Fudge
Keywords: Butterscotch, Candy, Desserts, E/Krebs, Fudge, 
Ginger, Marshmallows
Keywords: Midwest Living, Pecans, Pumpkins

From : Sallie Krebs, Sat 06 Aug 95 04:00, Area: COOKING

Source: Midwest Living, August 1995

This unforgettable fudge from Lorna Brandt of Cherokee, Iowa, was a winner at the Clay
County Fair. The pumpkin adds a unique flavor and golden color.

3 cups sugar
3/4 cup butter
1 5 1/3-ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 12-ounce package (2 cups) butterscotch-flavored pieces
1 7-ounce jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla

1. Butter a 13x9x2-inch baking pan.

2. In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin,
cinnamon, ginger and nutmeg.

3. Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat
till mixture registers 234-F (soft-ball stage) on a candy thermometer, stirring constantly
(should take about 25 minutes).

4. Remove from heat and stir in butterscotch pieces till melted. Add marshmallow
creme, nuts and vanilla. Mix till well combined.

5. Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut
into squares. Wrap tightly and store in refrigerator. Makes 3 1/4 pounds.


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Title: Baker's One bowl Chocolate Fudge
Keywords: Dessert, Candy, Snack

FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR]
Makes about 24.

   1    pkg   Baker's Semi-Sweet Chocolate (8 squares)
 2/3    cup   Sweetened Condensed Milk
   1    tsp   Vanilla
 1/8    tsp   Salt
   1    cup   Walnuts (chopped)

Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high for 2 minutes,
stirring after one 1 minute. Sitr until chocolate is completely melted and smooth Stir in
vanilla, salt, and walnuts. Spread in greased 8 X 4 or 9 X 5 inch loaf pan. Refrigerate until
firm, about 2 hours. Cut into small squares. **VARIATION** Add one cup Minature
marshmallows to fudge with vanilla, salt and walnuts. 
This is the Rocky Road Fudge.

TIP: Recipe can be doubled, spread in greased 8 inch square pan.

From Baker's Chocolate Squares insert.


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Title: Chocolate Silk Mousse Cake
Keywords: Chocolate, Mousse, Cakes

2       Pkgs    (16 Ozs Total) Semi-Sweet Chocolate, Cut In Small Pieces
10      Tbls    Unsalted Butter (Use only real butter in this recipe)
4       Lge     Eggs
1       Tbl     Sugar
1       Tbl     Unbleached Flour
1       Tbl     Real Vanilla Only (No Imitation please)
                White Candy Roses

                          GLAZE

1/2     Cup     Heavy Cream
3       Oz      (3 Squares) Semi-Sweet Chocolate


One to Three Days Ahead:

Preheat the oven to 425 degrees F.  Butter the bottom and sides of an 8-inch spring form
pan.  Line the bottom with parchment or waxed paper; butter the paper.  Using a heavy
duty aluminum foil, wrap the foil under and up the outsied of the springform pan to
prevent leaks and set aside.

In a 3-quart saucepan, combine the cut-up chocolate and butter. Cook over low heat,
stirring often, until the chocolate and butter melt and the mixture is smooth.Remove
from the heat and cool for 15 minutes. Meanwhile, with a whisk, beat the eggs and sugar
over hot, not boiling water, until the eggs are lukewarm and foamy. and the sugar is
dissolved.  Transfer to a large bowl.

Beat the egg mixture at hish speed, with an electric mixer, until very thick and pale
yellow--about 8 minutes.  Beat in the flour. Spoon about one fourth of the egg mixture
into the cooled chocolate. Fold the chocolate mixture back into teh remaining egg
mixture. Pour into the prepared pan.

Place the pan in a deep roasting pan.  Fill with enought hot water to come 2/3rds of the
way up the side of the spring-form pan.  Bake for 15 minutes (Note:  Mixture will still be
soft in the center). Place the cake on a wire rack and remove the foil from the outside of
the pan, then carefully loosen the edges of the cake with a sharp knife or metal spatula. 
DO NOT remove side of the springform pan. Cool at room temperature for 1 hour. 
Refrigerate over night or up to three days. Make the White Candy Roses.

On the day of serving, prepare the glaze:  in a small saucepan, combine the heavy cream
nad cocolate.  Cook over low heat, stirring often, until the chocolate melts and the
mixture is smooth.  Chill until thick enough to spread but still pourable--about 20
minutes.

Loosen the cake and remove the side of the springform pan.  Invert the cake onto a
serving plate.  Carefully remove the bottom of the springform pan and the paper. 
Spread some of the glaze on the sides of the cake.  Pour the remaining glaze on the top,
spreading with a spatula to form a smooth surface.  Let the cake standd at room
temperature about 30 minutes to set the glaze before decorating with the white candy
roses.





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