web space | free hosting | Business Hosting | Free Website Submission | shopping cart | php hosting
   LINKS

RECEIPE INDEX AREA

The Artworks

Home
E-Mail
Guestbook

      RECEIPE CONTENTS

CANDIES

Candied Pecans

Maple Candy in the Snow

Christmas Date Candy

Caramel Apples


Candied Pecans

1/4 cup packed brown sugar
1 Tbsp. orange juice
1/2 cup pecan halves
Preheat oven to 350 degrees F. Lightly grease an 8x8x2-inch baking pan. In a small bowl combine brown sugar and orange juice. Add pecan halves, stirring to coat.
Spread in prepared pan. Bake for 12 minutes or until nuts are browned and syrup is bubbly, stirring once. Pour out onto second lightly greased baking sheet, separating into single nuts. Cool on wire rack. Use as topping for Towering Praline Carrot Cake with Candied Pecans. Makes 1/2 cup nuts.



Maple Candy in the Snow

a pint of Maple Syrup
This wonderful winter treat goes back to the very first days of "sugaring". The sap was cooked down to syrup stage, and then, as a special treat for the children who helped with the loading of the sap, the syrup was reduced a bit further and then poured into the snow. It would harden immediately, giving one of the most delightful and chewy candy, candy with that clean and natural maple taste.
You can do the same thing easily. Place a pint or two of real maple syrup in a small saucepan and bring it to a light boil. Using a candy thermometer, reduce the syrup until you reach 270 degrees. The syrup has now reached the soft ball stage and can be drizzled into the snow. If you do not have snow, use a snow-cone maker and ice cubes for the snow. If you do not have such a device, try your food processor. Simply grind up ice cubes, in small amounts, until you have enough snowfor the job. If that is not possible, drizzle the syrup on a cold cookie sheet from the refrigerator. The candy will not keep more than a day or two.



Christmas Date Candy

3 cups sugar
1 cup dates chopped
1 cup water
1 1/2 cups nuts
Boil all together until it forms a soft ball when dropped in cold water (nearly to soft ball stage on candy thermomenter). Remove from heat and stir until thick and nearly cool enough to put hands on bottom of pan. Pour out on a cloth which has been wrung out in cold water. Form into long thin roll and let cool.



Caramel Apples

6 wooden skewers
6 medium apples
1 cup sugar
3/4 cup white corn syrup
1 14-oz. can Eagle Brand sweetened condensed milk
1/8 cup butter or margarine
1 tsp. vanilla
Prepare apples for caramel. Combine sugar, corn syrup, condensed milk and salt; mix well. Cook over medium heat stirring gently and constantly to 230-235 degrees F. on candy thermometer. Remove from heat; cool slightly. Sitr in butter and vanilla. Working quickly, coat apples with mixture. Cool and harden on buttered wax paper.
This reciepe can usually cover a few more than six apples. Also this reciepe makes good candy caramels. Pour into well buttered dish and when hardened cut into squares and wrap in wax paper.