Candy Recipes

Recipe – Chewy Caramels

2 cups (500 ml) sugar

12 Tbs (180 ml) butter

2 cups (500 ml) heavy cream

1 3/4 cups (430 ml) light corn syrup

1 tsp (5 ml) vanilla extract

Combine the sugar, butter, cream, and corn syrup in a saucepan

and bring to a boil over moderate heat. Boil for 20 minutes, stirring

occasionally, until the firm ball stage, 242-248F (115-120C) on a

candy thermometer. Remove from the heat, stir in the vanilla, and

beat with an electric mixer until thickened. Pour into a greased

9-inch (22 cm) square pan and cool before cutting into squares.

Wrap individually in plastic wrap and store in an airtight container.

Makes about 1 lb (450 g).

Mint Candy – Cream Cheese Mints

4 oz (225 g) cream cheese

3 1/2 cups (875 ml) powdered (confectioner’s) sugar

1/4 tsp (1 ml) peppermint extract

Red, green, and yellow food coloring

Sugar for coating

Combine the cream cheese, powdered sugar, and peppermint extract

in a bowl and mix thoroughly. Divide into 4 portions. Add 1 drop of

food coloring to three of the portions and knead to make pink, green,

and yellow – leave 1 portion white. Roll into small balls, about 1/2

inch (1 cm) in diameter, roll in sugar, and press down with the tines

of a fork to make round disks with indentations along the top. Place

on waxed paper to dry for 2 to 3 hours. Store in airtight containers.

Makes about 12 dozen.

Candy -�Snicker Munch Bars

2 cups salted dry roasted peanuts
1/2 cup butter (1 stick)
1/2 cup granulated sugar
1/4 cup light corn syrup

1. Spread peanuts out on a baking sheet and heat them up in your oven
set on 300 degrees. This will warm up the peanuts so that they don’t
cool the candy too quickly when added later. There’s no need to
preheat the oven.

2. Melt the butter in a medium saucepan over medium/low heat.

3. Add sugar and corn syrup and simmer, stirring occasionally. Put a
candy thermometer in the mixture and watch it closely.

4. When the mixture reaches 300 degrees add peanuts and stir well
until all of the peanuts are coated with candy. Pour the candy onto
the warm baking sheet and spread it flat. When the candy cools, break
it into chunks and store it in a covered container.

Makes the equivalent of 12 1.5-ounce candy bars.�