Dessert: Candy

Peanut Butter Creams

Mix together:
2 c. powdered sugar
1 Tlb. butter or margarine
1/8 tsp. salt
1/2 tsp. vanilla
1/3 c. crunchy peanut butter
enough milk to blend

If desired add:
Or roll in finely chopped peanuts or coconut.

Roll into 1" balls and refrigerate. You can also dip them in chocolate

Almond Brittle  (Almond Roca)

Chop and lightly toast:
2 c. blanched almonds

Combine in sauce pan:
1 lb. butter
2 c. sugar
Heat, stirring gently. When candy boils add 1 c. almonds. Cook to 300 F. Remove from heat. Add

2 tsp. vanilla
1 tsp. soda.

Pour into buttered 8x8 pan.

Pour 4 oz. chocolate over candy. Sprinkle 1/2 of remaining nuts on top. When cool, turn candy over.
Pour 4 oz. melted chocolate over and sprinkle with rest of nuts.


1/2 c. light corn syrup
1/2 c. water
2 c. sugar
2 egg whites
1 tsp. vanilla

Combine sugar, syrup and water. Boil to 252 F.  Pour mixture in fine stream over stiffly beaten egg whites. Beat until mixture stands in peaks. Add vanilla (and nuts if desired). You can also add finely smashed candy canes. Beat until candy holds its shape. Drop by teasponfulls onto wax paper.


2 c. light corn syrup
3 c. sugar
1 quart half and half cream

2 tsp. vanilla
1 tsp. lemon extract

Heat syrup. Add sugar. Boil to 234 F. Add warmed cream in small amounts, never stopping the boil. Cook to 246 F. Place pan into cold water to stop the boil. Add vanilla and lemon extract. Pour into buttered pans. When cool, remove from pan and cut, using a sawing motion. Wrap each piece in wax paper. For chocolate caramels, omit lemon extract. Add 3 squares chocolate instead.

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