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RcpCardA 14-MINUTE MAPLE CANDY
RcpCardA 2-MINUTE FUDGE
RcpCardALMOND COFFEE WALNUTS
RcpCardALMOND NOUGAT
RcpCardALMOND PASTE
RcpCardALMOND ROCCA (#1)
RcpCardALMOND ROCCA (#2)
RcpCardALMOND SPLINTERS
RcpCardANISE HARD CANDY
RcpCardAPLETS
RcpCardAPLETS AND COTLETS
RcpCardAPPLE CANDY
RcpCardAPPLESAUCE FUDGIES
RcpCardAPRICOT ALMOND BARK
RcpCardAPRICOT SNOWBALLS
RcpCardBAKED NUT CANDY
RcpCardBARB'S OHIO BUCKEYES
RcpCardBASIC CREME CENTER
RcpCardBASIC HONEY TAFFY
RcpCardBEGINNERS POPCORN BALLS
RcpCardBENNE BRITTLE
RcpCardBLACK AND WHITE FUDGE
RcpCardBLACK WALNUT TAFFY
RcpCardBRAN CANDY
RcpCardBRAZIL NUT BARK
RcpCardBROWN SUGAR FUDGE - PENUCHE
RcpCardBROWN SUGAR SLICES
RcpCardBROWN SUGAR SQUARES
RcpCardBROWN SUGAR TAFFY
RcpCardBURNT SUGAR CANDY
RcpCardBUTTER CONFECTIONARY CANDY
RcpCardBUTTER-SCOTCH
RcpCardBUTTERED BRAZIL NUTS
RcpCardBUTTERED HONEY NUTS
RcpCardBUTTERFINGERS CANDY
RcpCardBUTTERMILK PECAN PRALINES
RcpCardBUTTERSCOTCH FUDGE
RcpCardCACTUS CANDY
RcpCardCANDIED APPLES
RcpCardCANDIED APPLES FOR HALLOWEEN
RcpCardCANDIED CITRUS PEEL
RcpCardCANDIED FRUIT
RcpCardCANDIED GRAPEFRUIT PEEL
RcpCardCANDIED ORANGE PEEL
RcpCardCANDIED PEELS
RcpCardCANDIED SPICED WALNUTS
RcpCardCANDIED WALNUTS
RcpCardCANDY MAKING INFORMATION
RcpCardCANDY MELT ROSES
RcpCardCANDY- PEANUT BUTTER, EASTER EGGS
RcpCardCANDY-STICK LOGS
RcpCardCANDY: M&M CHRISTMAS ORNAMENTS
RcpCardCARAMEL APPLES
RcpCardCARAMEL CANDY
RcpCardCARAMEL CRISP

Any Comments?  E-mail me.

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A 14-MINUTE MAPLE CANDY

6 servings

4 cups maple syrup
1 cup cream
1/4 cup butter
1 cup chopped nutmeats
1 teaspoon lemon extract


Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares.

Nutrition Facts
Amount Per Serving: Calories 716 - Calories from Fat 159
Percent Total Calories From: Fat 22%, Protein 1%, Carbohydrate 77%
Totals and Percent Daily Values (2000 calories): Fat 18g, Saturated Fat 11g, Cholesterol 55mg, Sodium 114mg, Total Carbohydrate 138g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 664 units, Vitamin C 0 units, Calcium 0 units, Iron 3 units


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A 2-MINUTE FUDGE

36 servings

1 pound powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
1/2 cup butter
1 cup chopped nuts


In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares.

Nutrition Facts
Amount Per Serving: Calories 104 - Calories from Fat 43
Percent Total Calories From: Fat 41%, Protein 4%, Carbohydrate 55%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 2g, Cholesterol 7mg, Sodium 52mg, Total Carbohydrate 14g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 99 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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ALMOND COFFEE WALNUTS

6 servings

2/3 cup soft almond paste, room temperature
2 tablespoons coffee liquor
1 teaspoon instant coffee powder
72 walnut halves
8 ounces melted semisweet chocolate


Mix all ingredients up, form balls and let set

Nutrition Facts
Amount Per Serving: Calories 414 - Calories from Fat 249
Percent Total Calories From: Fat 60%, Protein 6%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 9g, Cholesterol 0mg, Sodium 4mg, Total Carbohydrate 35g, Dietary Fiber 2g, Sugars 0g, Protein 6g, Vitamin A 22 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units


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ALMOND NOUGAT

2 servings

1 1/2 cups light corn syrup
2 cups sugar
1/4 teaspoon salt
1/4 cup water
2 egg whites
1/2 teaspoon almond extract
red food coloring, or green food coloring
1/4 cup butter or margarine, Soft
1 cup chopped toasted almonds
1/4 cup Chopped candied cherries


DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving.

Nutrition Facts
Amount Per Serving: Calories 2320 - Calories from Fat 567
Percent Total Calories From: Fat 24%, Protein 3%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 63g, Saturated Fat 18g, Cholesterol 62mg, Sodium 758mg, Total Carbohydrate 419g, Dietary Fiber 4g, Sugars 0g, Protein 20g, Vitamin A 947 units, Vitamin C 2 units, Calcium 0 units, Iron 14 units


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ALMOND PASTE

6 servings

1 cup blanched almonds, Whole
1/3 cup powdered sugar
2 tablespoons water
1/2 teaspoon almond extract


(This costs 2.89 for 8ozs. commercially) Toast almonds on baking sheet at 300 oF for 10 min. DO NOT BROWN!!! Cool them for 5 min.

Procerss the almonds 1 min. Add sugar, water, and extract and process 15 sec. to form a ball.

Nutrition Facts
Amount Per Serving: Calories 179 - Calories from Fat 114
Percent Total Calories From: Fat 64%, Protein 11%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 13g, Saturated Fat 1g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 5g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ALMOND ROCCA (#1)

6 servings

2 cups butter, (1 pound)
2 cups sugar
1/2 cup almonds, Whole
1 package chocolate chip
1/2 cup walnuts, ground in a blender


Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke.)

Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly.

Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature.) Break into pieces and it's ready to eat.

Nutrition Facts
Amount Per Serving: Calories 965 - Calories from Fat 665
Percent Total Calories From: Fat 69%, Protein 2%, Carbohydrate 29%
Totals and Percent Daily Values (2000 calories): Fat 74g, Saturated Fat 39g, Cholesterol 166mg, Sodium 629mg, Total Carbohydrate 71g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 2328 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ALMOND ROCCA (#2)

6 servings

1 cup pecans, chopped (we use chopped almonds on some batches)
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine, (butter makes it richer)
1/2 package semisweet chocolate chips, (6 oz size) (1/2 cup)


Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs.

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm.

Now for the changes we use.

When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop.

Nutrition Facts
Amount Per Serving: Calories 366 - Calories from Fat 250
Percent Total Calories From: Fat 68%, Protein 2%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 11g, Cholesterol 41mg, Sodium 164mg, Total Carbohydrate 28g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 602 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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ALMOND SPLINTERS

25 servings

9 ounces milk chocolate, broken into pieces
6 ounces toasted slivered almonds


Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place.

Makes about 25.

Nutrition Facts
Amount Per Serving: Calories 99 - Calories from Fat 61
Percent Total Calories From: Fat 61%, Protein 9%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 2g, Cholesterol 2mg, Sodium 10mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 28 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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ANISE HARD CANDY

1 servings

3 cups sugar
1 cup light corn syrup
1/2 cup water
3 tablespoons vinegar
1 teaspoon anise oil
1 teaspoon red food coloring


Boil sugar, syrup, water and vinegar to hard crack stage, 310-degrees on candy thermometer, without stirring. Remove from heat; quickly stir in oil of anise and coloring. Pour at once into buttered tin about 8 x 10-inches. When candy is firm, cut into 1-inch squares.

Nutrition Facts
Amount Per Serving: Calories 3381 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 229mg, Total Carbohydrate 845g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 14 units


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APLETS

3 servings

4 tablespoons gelatin, Plain
2 teaspoons lemon juice
2 1/4 cups unsweetened applesauce
2 cups Chopped nuts
2 teaspoons vanilla
4 cups sugar
confectioners' sugar


Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own.

APLETS

In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar.

The recipe says it makes about 3 dozen squares.

Nutrition Facts
Amount Per Serving: Calories 1803 - Calories from Fat 424
Percent Total Calories From: Fat 24%, Protein 7%, Carbohydrate 69%
Totals and Percent Daily Values (2000 calories): Fat 47g, Saturated Fat 6g, Cholesterol 0mg, Sodium 34mg, Total Carbohydrate 312g, Dietary Fiber 2g, Sugars 0g, Protein 32g, Vitamin A 67 units, Vitamin C 4 units, Calcium 0 units, Iron 4 units


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APLETS AND COTLETS

64 servings

3 tablespoons gelatin
3 cups apple juice, or unsweetened apricot juice
1 1/3 cups granulated sugar
2 tablespoons lemon juice, and 2 tbsp. lime juice, or more as needed
2/3 cup cornstarch
2 cups chopped walnuts
1 cup powdered sugar


Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted.

Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry).

Nutrition Facts
Amount Per Serving: Calories 63 - Calories from Fat 21
Percent Total Calories From: Fat 33%, Protein 7%, Carbohydrate 59%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 9g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 5 units, Vitamin C 5 units, Calcium 0 units, Iron 0 units


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APPLE CANDY

1 servings

2 packages unflavored gelatin
1 1/3 cups applesauce
2 cups sugar
1 cup nuts
1 teaspoon orange juice
1 dash Grated orange rind
1 teaspoon vanilla
1 powdered sugar


Soak gelatin in 1/2 cup applesauce for 10 minutes. Mix sugar in remaining applesauce; bring to boil. Combine gelatin and applesauce-sugar mixture. Cook slowly for 15 minutes, stirring frequently. Remove from heat; add nuts, orange juice, grated rind and vanilla. Pour mixture into shallow pan dusted with powdered sugar. Allow to set; cut into squares. Dust candy with additional powdered sugar. Yield 1 pound.

Nutrition Facts
Amount Per Serving: Calories 2819 - Calories from Fat 640
Percent Total Calories From: Fat 23%, Protein 5%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 10g, Cholesterol 0mg, Sodium 43mg, Total Carbohydrate 508g, Dietary Fiber 3g, Sugars 0g, Protein 36g, Vitamin A 63 units, Vitamin C 8 units, Calcium 0 units, Iron 7 units


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APPLESAUCE FUDGIES

16 servings

2 unsweetened chocolate, Squares
1/2 cup butter
1/2 cup sweetened applesauce
2 beaten eggs
1 cup firmly packed brown sugar
1 teaspoon vanilla
1 cup Sifted flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup chopped walnuts


Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16.

Nutrition Facts
Amount Per Serving: Calories 171 - Calories from Fat 80
Percent Total Calories From: Fat 47%, Protein 5%, Carbohydrate 48%
Totals and Percent Daily Values (2000 calories): Fat 9g, Saturated Fat 4g, Cholesterol 42mg, Sodium 131mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 262 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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APRICOT ALMOND BARK

6 servings

1 pound white chocolate
2 tablespoons solid vegetable shortening
1/2 cup toasted almonds, Whole
1 cup apricot jelly belly beans


Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart.

Nutrition Facts
Amount Per Serving: Calories 532 - Calories from Fat 305
Percent Total Calories From: Fat 57%, Protein 5%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 34g, Saturated Fat 15g, Cholesterol 3mg, Sodium 69mg, Total Carbohydrate 49g, Dietary Fiber 1g, Sugars 0g, Protein 7g, Vitamin A 35 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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APRICOT SNOWBALLS

18 servings

8 dried apricot halves
1 cup water
2 cups sugar
1 teaspoon salt
2 tablespoons butter
1 teaspoon vanilla
1/4 cup Chopped almonds
1 cup shredded coconut


Cook apricots in water until soft. Add sugar, salt and butter. Cook to soft ball stage, 234 to 236-degrees. Add vanilla; cool to lukewarm stage. Add almonds; beat until thick and creamy. Drop by teaspoonfuls into coconut. Cool on waxed paper. Yield: 18 pieces.

Nutrition Facts
Amount Per Serving: Calories 141 - Calories from Fat 37
Percent Total Calories From: Fat 26%, Protein 2%, Carbohydrate 72%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 3g, Cholesterol 3mg, Sodium 156mg, Total Carbohydrate 25g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 80 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BAKED NUT CANDY

1 servings

2 each egg whites
1 cup ground peanuts
1 cup brown sugar


Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn.

Nutrition Facts
Amount Per Serving: Calories 1393 - Calories from Fat 639
Percent Total Calories From: Fat 46%, Protein 13%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 71g, Saturated Fat 10g, Cholesterol 0mg, Sodium 769mg, Total Carbohydrate 144g, Dietary Fiber 8g, Sugars 0g, Protein 45g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 7 units


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BARB'S OHIO BUCKEYES

2 servings

12 ounces smooth no salt peanut butter
2/3 cup Softened margarine
1 teaspoon vanilla
1 pound confectioners' sugar
6 ounces semisweet chocolate chips, Package
6 ounces chocolate chips, or use 1 package chocolate for candy making)
3 tablespoons Melted paraffin


Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture--

Drop onto wax paper to harden. Chill.

no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle)...

Nutrition Facts
Amount Per Serving: Calories 3501 - Calories from Fat 1863
Percent Total Calories From: Fat 53%, Protein 6%, Carbohydrate 41%
Totals and Percent Daily Values (2000 calories): Fat 207g, Saturated Fat 61g, Cholesterol 0mg, Sodium 749mg, Total Carbohydrate 360g, Dietary Fiber 6g, Sugars 0g, Protein 50g, Vitamin A 2539 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units


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BASIC CREME CENTER

1 servings

MIX TOGETHER
2 1/2 pounds dry candy fondant
1 cup butter
ADD
1/2 cup whipping cream


Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.* Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate." I prefer the brand "Merckens." It seems to take more abuse/ reheating, or getting too hot, etc.

Nutrition Facts
Amount Per Serving: Calories 2087 - Calories from Fat 2055
Percent Total Calories From: Fat 98%, Protein 1%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 228g, Saturated Fat 142g, Cholesterol 661mg, Sodium 1923mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 8700 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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BASIC HONEY TAFFY

6 servings

1 cup honey


Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften.

Nutrition Facts
Amount Per Serving: Calories 185 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 3mg, Total Carbohydrate 46g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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BEGINNERS POPCORN BALLS

8 servings

2 quarts freshly popped popcorn
1 cup sugar
1/3 cup corn syrup
1/3 cup water
1/4 cup butter
1/4 teaspoon salt
1 teaspoon vanilla


Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls

Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the

Nutrition Facts
Amount Per Serving: Calories 217 - Calories from Fat 55
Percent Total Calories From: Fat 25%, Protein 2%, Carbohydrate 73%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 4g, Cholesterol 16mg, Sodium 141mg, Total Carbohydrate 40g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 217 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BENNE BRITTLE

6 servings

2 cups sugar
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
2 cups sesame seeds, (Parched benne seed)


"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included."

Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm

Nutrition Facts
Amount Per Serving: Calories 584 - Calories from Fat 247
Percent Total Calories From: Fat 42%, Protein 9%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 21mg, Total Carbohydrate 71g, Dietary Fiber 1g, Sugars 0g, Protein 13g, Vitamin A 33 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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BLACK AND WHITE FUDGE

6 servings

3 cups sugar
4 tablespoons cocoa
1 1/2 tablespoons corn syrup, White
1 tablespoon vanilla
2 tablespoons butter, or butter substitute
1 1/2 cups cream


Black part: Combine sugar, syrup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan.

White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute

Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA.

Nutrition Facts
Amount Per Serving: Calories 613 - Calories from Fat 173
Percent Total Calories From: Fat 28%, Protein 1%, Carbohydrate 70%
Totals and Percent Daily Values (2000 calories): Fat 19g, Saturated Fat 12g, Cholesterol 63mg, Sodium 91mg, Total Carbohydrate 108g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 707 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BLACK WALNUT TAFFY

6 servings

2 cups sugar
1 tablespoon butter, or butter substitute
1/2 cup sweetened condensed milk
1/2 cup Chopped nuts
1 cup molasses
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup water


Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH.

Nutrition Facts
Amount Per Serving: Calories 560 - Calories from Fat 90
Percent Total Calories From: Fat 16%, Protein 3%, Carbohydrate 81%
Totals and Percent Daily Values (2000 calories): Fat 10g, Saturated Fat 3g, Cholesterol 14mg, Sodium 203mg, Total Carbohydrate 113g, Dietary Fiber 0g, Sugars 0g, Protein 4g, Vitamin A 158 units, Vitamin C 1 units, Calcium 0 units, Iron 9 units


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BRAN CANDY

6 servings

2 cups brown sugar
1 cup sugar
1 cup milk
1/8 teaspoon baking soda
1 tablespoon butter, or butter substitute
1/4 teaspoon salt
1 cup bran


Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice.

Nutrition Facts
Amount Per Serving: Calories 365 - Calories from Fat 33
Percent Total Calories From: Fat 9%, Protein 3%, Carbohydrate 88%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 11mg, Sodium 166mg, Total Carbohydrate 80g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 124 units, Vitamin C 0 units, Calcium 0 units, Iron 2 units


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BRAZIL NUT BARK

1 servings

12 ounces semisweet chocolate bits
1 tablespoon butter
1 cup Chopped Brazil nuts
1/2 cup seedless raisins


DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator.

Nutrition Facts
Amount Per Serving: Calories 3278 - Calories from Fat 2036
Percent Total Calories From: Fat 62%, Protein 5%, Carbohydrate 33%
Totals and Percent Daily Values (2000 calories): Fat 226g, Saturated Fat 98g, Cholesterol 31mg, Sodium 136mg, Total Carbohydrate 274g, Dietary Fiber 8g, Sugars 0g, Protein 37g, Vitamin A 509 units, Vitamin C 4 units, Calcium 0 units, Iron 15 units


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BROWN SUGAR FUDGE - PENUCHE

6 servings

1 cup granulated sugar, White
1 cup firmly packed light brown sugar
1/2 cup heavy cream, (Whipping)
3 tablespoons molasses, *
2 ounces unsweetened chocolate
4 tablespoons butter
1 1/2 teaspoons vanilla
1/2 cup nuts, Chopped, Optional


* This is to taste. The original recipe called for 4 T of Molasses. STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230F and 240F. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110F). Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly.

Nutrition Facts
Amount Per Serving: Calories 557 - Calories from Fat 233
Percent Total Calories From: Fat 42%, Protein 2%, Carbohydrate 56%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 13g, Cholesterol 48mg, Sodium 108mg, Total Carbohydrate 77g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 589 units, Vitamin C 0 units, Calcium 0 units, Iron 4 units


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BROWN SUGAR SLICES

6 servings

2 cups brown sugar
1 cup lard
2 eggs
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla
4 cups flour
1 cup chopped walnuts


Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes.

Nutrition Facts
Amount Per Serving: Calories 921 - Calories from Fat 441
Percent Total Calories From: Fat 48%, Protein 6%, Carbohydrate 46%
Totals and Percent Daily Values (2000 calories): Fat 49g, Saturated Fat 15g, Cholesterol 103mg, Sodium 212mg, Total Carbohydrate 106g, Dietary Fiber 1g, Sugars 0g, Protein 14g, Vitamin A 131 units, Vitamin C 1 units, Calcium 0 units, Iron 3 units


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BROWN SUGAR SQUARES

6 servings

2 1/2 cups brown sugar
1 3/4 cups evaporated milk
2 tablespoons corn syrup
1 teaspoon vanilla
2 tablespoons butter, or butter substitute
1 cup coconut
1 cup Chopped almonds
salt, Few grains


Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares.

Nutrition Facts
Amount Per Serving: Calories 548 - Calories from Fat 236
Percent Total Calories From: Fat 43%, Protein 7%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 26g, Saturated Fat 11g, Cholesterol 32mg, Sodium 336mg, Total Carbohydrate 68g, Dietary Fiber 1g, Sugars 0g, Protein 10g, Vitamin A 323 units, Vitamin C 2 units, Calcium 0 units, Iron 3 units


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BROWN SUGAR TAFFY

1 servings

2 cups brown sugar
1/2 cup vinegar, and water together
chopped nuts


Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure.

Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands!

Nutrition Facts
Amount Per Serving: Calories 956 - Calories from Fat 5
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 73mg, Total Carbohydrate 238g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 8 units


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BURNT SUGAR CANDY

40 servings

1 cup evaporated milk
1/2 stick butter
3 cups sugar
1 teaspoon vanilla
3/4 cup Chopped nuts


Mix milk, butter and 2 cups sugar in saucepan, heating to boiling point. Melt 1 cup sugar in saucepan stirring constantly. Cook to soft ball stage. Add vanilla and nuts; beat until very firm. Pour into buttered 9-inch square pan. Yield: 40 pieces.

Nutrition Facts
Amount Per Serving: Calories 86 - Calories from Fat 17
Percent Total Calories From: Fat 20%, Protein 4%, Carbohydrate 76%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 2mg, Sodium 9mg, Total Carbohydrate 16g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 21 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BUTTER CONFECTIONARY CANDY

4 servings

1 pound confectioners' sugar
1/4 pound butter
1/2 package shredded coconut
1/2 cup chopped walnuts
1/4 cup maraschino cherries, *


* Cherries chopped and drained. Mix together sugar and butter by hand until completely creamed. Add coconut, walnuts and cherries. Stir into creamed mixture. Shape small portions of mixture into desired shape by hand. If desired dip into chocolate; dry. Decorate with candied fruit or walnuts. Yield: 4 dozen.

Nutrition Facts
Amount Per Serving: Calories 805 - Calories from Fat 292
Percent Total Calories From: Fat 36%, Protein 1%, Carbohydrate 62%
Totals and Percent Daily Values (2000 calories): Fat 32g, Saturated Fat 15g, Cholesterol 62mg, Sodium 238mg, Total Carbohydrate 126g, Dietary Fiber 1g, Sugars 0g, Protein 3g, Vitamin A 887 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BUTTER-SCOTCH

6 servings

1/2 cup brown sugar
1/4 cup butter, or butter substitute
1/2 cup sugar
2 teaspoons vinegar
1/2 cup water
1/2 teaspoon vanilla
salt, Few grains


Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight

Nutrition Facts
Amount Per Serving: Calories 175 - Calories from Fat 69
Percent Total Calories From: Fat 39%, Protein 0%, Carbohydrate 60%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 5g, Cholesterol 21mg, Sodium 275mg, Total Carbohydrate 26g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 289 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BUTTERED BRAZIL NUTS

12 servings

3/4 to 1/2 cup Brazil nuts, (whole)
1/3 cup water
1 cup brown sugar
1 1/2 teaspoons light corn syrup
1 1/4 teaspoons cream of tartar
1/4 cup chopped butter


Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture.

In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer.

Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place.

Makes about 1/2 lb.

Nutrition Facts
Amount Per Serving: Calories 117 - Calories from Fat 69
Percent Total Calories From: Fat 59%, Protein 3%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 8g, Saturated Fat 3g, Cholesterol 10mg, Sodium 67mg, Total Carbohydrate 11g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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BUTTERED HONEY NUTS

1 servings

6 ounces nuts, Shelled, unsalted
1 tablespoon butter
1 tablespoon honey


DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container.

Nutrition Facts
Amount Per Serving: Calories 1253 - Calories from Fat 893
Percent Total Calories From: Fat 71%, Protein 9%, Carbohydrate 19%
Totals and Percent Daily Values (2000 calories): Fat 99g, Saturated Fat 19g, Cholesterol 31mg, Sodium 139mg, Total Carbohydrate 60g, Dietary Fiber 2g, Sugars 0g, Protein 30g, Vitamin A 460 units, Vitamin C 1 units, Calcium 0 units, Iron 6 units


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BUTTERFINGERS CANDY

1 servings

1 cup peanut butter
1/3 cup light corn syrup
1 cup sugar
1/3 cup water
Melted chocolate


Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Nutrition Facts
Amount Per Serving: Calories 2758 - Calories from Fat 1164
Percent Total Calories From: Fat 42%, Protein 9%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 129g, Saturated Fat 25g, Cholesterol 0mg, Sodium 121mg, Total Carbohydrate 335g, Dietary Fiber 6g, Sugars 0g, Protein 63g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 9 units


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BUTTERMILK PECAN PRALINES

40 servings

3 cups sugar
1 teaspoon baking soda
1 pinch salt
1 cup buttermilk
3/4 cup corn syrup, (White)
2 tablespoons butter
2 cups pecan halves


In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238F). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans.

Nutrition Facts
Amount Per Serving: Calories 125 - Calories from Fat 39
Percent Total Calories From: Fat 31%, Protein 2%, Carbohydrate 67%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 2mg, Sodium 95mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 31 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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BUTTERSCOTCH FUDGE

6 servings

1/4 cup butter
3/4 cup sour cream
1 cup white sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup nuts
1 cup brown sugar
2 tablespoons white syrup


Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan.

Nutrition Facts
Amount Per Serving: Calories 417 - Calories from Fat 178
Percent Total Calories From: Fat 43%, Protein 3%, Carbohydrate 54%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 8g, Cholesterol 32mg, Sodium 195mg, Total Carbohydrate 57g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 426 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CACTUS CANDY

6 servings

3 cups granulated sugar
1 cup water
2 tablespoons orange juice
1 tablespoon lemon juice


Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!

SYRUP for 2 QUARTS of CACTUS CUBES

Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.

Nutrition Facts
Amount Per Serving: Calories 401 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 100g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 5 units, Vitamin C 3 units, Calcium 0 units, Iron 0 units


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CANDIED APPLES

6 servings

2 cups sugar
5 to 4 apples
2 cups hot water


Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar.

Nutrition Facts
Amount Per Serving: Calories 352 - Calories from Fat 4
Percent Total Calories From: Fat 1%, Protein 0%, Carbohydrate 98%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 87g, Dietary Fiber 3g, Sugars 0g, Protein 0g, Vitamin A 71 units, Vitamin C 8 units, Calcium 0 units, Iron 0 units


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CANDIED APPLES FOR HALLOWEEN

10 servings

1 1/2 cups sugar, Suagr+
2 teaspoons vinegar
2/3 cup water
1 package cherry Kool-Aid
10 apples


Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples.

Nutrition Facts
Amount Per Serving: Calories 250 - Calories from Fat 6
Percent Total Calories From: Fat 3%, Protein 1%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 60g, Dietary Fiber 4g, Sugars 0g, Protein 0g, Vitamin A 106 units, Vitamin C 11 units, Calcium 0 units, Iron 0 units


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CANDIED CITRUS PEEL

6 servings

3 cups citrus peel, cut into strips from 4 to 5 oranges, 6 lemons & 2 large grapefruits
12 cups cold water
2 1/2 cups sugar
1/2 cup honey
1 3/4 cups boiling water


Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.

In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.

Transfer peel to collander. Drain well, about 10 minutes. In large bowl, toss drained peel with remianing 1 cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.

Nutrition Facts
Amount Per Serving: Calories 424 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 2mg, Total Carbohydrate 106g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CANDIED FRUIT

6 servings

2 cups sugar
1 cup fruit
1 cup water


Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied.

Nutrition Facts
Amount Per Serving: Calories 283 - Calories from Fat 1
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 99%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 1mg, Total Carbohydrate 70g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 6 units, Vitamin C 1 units, Calcium 0 units, Iron 0 units


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CANDIED GRAPEFRUIT PEEL

1 servings

3 to 2 grapefruit peel
water
3 cups sugar
food color


DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month.

Nutrition Facts
Amount Per Serving: Calories 2388 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 6mg, Total Carbohydrate 597g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CANDIED ORANGE PEEL

1 servings

6 orange peel
2 cups sugar
6 ounces orange gelatin
1/4 cup white syrup, (corn)
1/4 cup water


Cover orange peelings with water. Cook 1 hour. Pour off water and cool. Remove white membrane. Cut in strips or any desired shape. Cover with water and cook an additional hour or until tender. Mix sugar, orange Jell-O, syrup and water in 2 quart saucepan. Add orange peel and cook over low heat until most of liquid is abes, cherry tomatoes, and mint sprigs and garnish the top with the fried basil.

Nutrition Facts
Amount Per Serving: Calories 2269 - Calories from Fat 19
Percent Total Calories From: Fat 1%, Protein 11%, Carbohydrate 89%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 0g, Cholesterol 0mg, Sodium 285mg, Total Carbohydrate 502g, Dietary Fiber 0g, Sugars 0g, Protein 60g, Vitamin A 25 units, Vitamin C 501 units, Calcium 0 units, Iron 1 units


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CANDIED PEELS

6 servings

6 navel oranges
1 3/4 cups sugar
1/2 cup clear corn syrup
1 1/2 cups water
3 ounces orange gelatin


Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry.

Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it.

For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups.

*Kieran*

Nutrition Facts
Amount Per Serving: Calories 360 - Calories from Fat 3
Percent Total Calories From: Fat 1%, Protein 7%, Carbohydrate 92%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 25mg, Total Carbohydrate 83g, Dietary Fiber 1g, Sugars 0g, Protein 6g, Vitamin A 256 units, Vitamin C 121 units, Calcium 0 units, Iron 0 units


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CANDIED SPICED WALNUTS

2 servings

1 cup sugar
1/4 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup water
2 cups Shelled walnut halves


Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups.

Nutrition Facts
Amount Per Serving: Calories 1242 - Calories from Fat 672
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 75g, Saturated Fat 7g, Cholesterol 0mg, Sodium 306mg, Total Carbohydrate 125g, Dietary Fiber 6g, Sugars 0g, Protein 17g, Vitamin A 162 units, Vitamin C 5 units, Calcium 0 units, Iron 4 units


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CANDIED WALNUTS

1 servings

2 cups walnuts
1 cup sugar
1/4 cup water
3 tablespoons orange juice
1/2 teaspoon Grated orange rind


Heat walnuts at 375-degrees for 5 minutes. Cool. Combine sugar, water and orange juice; cook to soft ball stage, 234-degrees. Add nuts and orange rind; stir until syrup begins to look creamy. Drop by spoonfuls on greased cookie sheet to harden.

Nutrition Facts
Amount Per Serving: Calories 2469 - Calories from Fat 1338
Percent Total Calories From: Fat 54%, Protein 6%, Carbohydrate 40%
Totals and Percent Daily Values (2000 calories): Fat 149g, Saturated Fat 13g, Cholesterol 0mg, Sodium 27mg, Total Carbohydrate 248g, Dietary Fiber 11g, Sugars 0g, Protein 35g, Vitamin A 340 units, Vitamin C 25 units, Calcium 0 units, Iron 6 units


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CANDY MAKING INFORMATION

1 servings


Slightly more cooking of the syrup is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CANDY MELT ROSES

6 servings

14 ounces candy melts, (1 package)
1/2 cup light corn syrup


Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency.

MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner.

TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy.

Recipe from the 1989 Wilton Yearbook.

Nutrition Facts
Amount Per Serving: Calories 82 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 100%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 19mg, Total Carbohydrate 21g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CANDY- PEANUT BUTTER, EASTER EGGS

12 servings

2 pounds margarine
4 pounds peanut butter
4 pounds confectioners' sugar
EASTER EGGS
1/4 pound butter
8 ounces cream cheese
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1 1/2 cups peanut butter, or coconut
4 cups confectioners' sugar
PEANUT BUTTER EGGS
1 cup margarine
8 ounces cream cheese
1/2 teaspoon salt
1 1/2 teaspoons vanilla
2 pounds powdered sugar
2 1/4 cups chunky no salt peanut butter
RICE KRISPIE EGGS
1 cup confectioners' sugar
1 cup crunchy peanut butter
2 cups Rice Krispies cereal
2 tablespoons oil
1/4 teaspoon vanilla
PEANUT BUTTER BALLS
1 pound margarine
2 cups peanut butter
3 to 2 1/2 pounds confectioners' sugar
3 teaspoons vanilla
6 ounces semisweet chocolate chips
1/4 pound paraffin


Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much.)

Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating.

Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs.

Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper.

Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them.

Nutrition Facts
Amount Per Serving: Calories 4650 - Calories from Fat 2548
Percent Total Calories From: Fat 55%, Protein 7%, Carbohydrate 39%
Totals and Percent Daily Values (2000 calories): Fat 283g, Saturated Fat 63g, Cholesterol 62mg, Sodium 1753mg, Total Carbohydrate 448g, Dietary Fiber 7g, Sugars 0g, Protein 78g, Vitamin A 5451 units, Vitamin C 3 units, Calcium 0 units, Iron 7 units


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CANDY-STICK LOGS

6 servings

2 quarts freshly popped popcorn
1 1/3 cups sugar
1 cup water
1/3 cup light corn syrup
2/3 teaspoon vinegar
1/3 teaspoon salt
1 teaspoon vanilla
8 candy sticks, (4 inch long)


Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a log.

Nutrition Facts
Amount Per Serving: Calories 265 - Calories from Fat 4
Percent Total Calories From: Fat 1%, Protein 2%, Carbohydrate 97%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 142mg, Total Carbohydrate 64g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units


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CANDY: M&M CHRISTMAS ORNAMENTS

1 servings

TREE ORNAMENTS
plastic wrap
1 package M & M candies

You will also need a pipe cleaner and ribbon.

TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends.


You will need the same ingredients and materials as for the ornaments, but also a wire coat hanger.

M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn.

Nutrition Facts
Amount Per Serving: Calories 0 - Calories from Fat 0
Percent Total Calories From: Fat 0%, Protein 0%, Carbohydrate 0%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 0g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 0 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CARAMEL APPLES

1 servings

8 cups sugar
3 cups white corn syrup
1 quart light cream
2 tablespoons salt
1 sweetened condensed milk
100 apples
1 Crushed peanuts


Mix sugar, syrup, cream and salt; cook till 240-degrees. Slowly add milk; cook again to 240-degrees. Dip apples into caramel mixture; set in cupcake liners with crushed peanuts in bottom.

Nutrition Facts
Amount Per Serving: Calories 22226 - Calories from Fat 3306
Percent Total Calories From: Fat 15%, Protein 1%, Carbohydrate 84%
Totals and Percent Daily Values (2000 calories): Fat 367g, Saturated Fat 197g, Cholesterol 1059mg, Sodium 14302mg, Total Carbohydrate 4671g, Dietary Fiber 400g, Sugars 0g, Protein 59g, Vitamin A 21350 units, Vitamin C 1146 units, Calcium 0 units, Iron 38 units


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CARAMEL CANDY

90 servings

1 cup cream
2 cups milk
1 cup white corn syrup
1/8 teaspoon salt
2 cups sugar
1/4 cup butter
1 cup Chopped nuts
1 teaspoon vanilla


Mix cream and milk; using 1 cup of cream-milk mixture, add syrup, salt and sugar. Cook to 240-degrees or until firm ball forms in cold water. Add anouther cup of liquid; cook to 240-degrees again. Add remaining liquid; slowly add butter. Cook again to 240-degrees. Lower heat; continue stirring. After mixture reaches 240-degrees the third time, remove from heat; add nuts and vanilla quickly. Pour at once in a buttered 9 x 13-inch pan. When cold, cut in small pieces and wrap in waxed paper. Yield: 90 pieces.

Nutrition Facts
Amount Per Serving: Calories 42 - Calories from Fat 19
Percent Total Calories From: Fat 46%, Protein 5%, Carbohydrate 49%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 4mg, Sodium 12mg, Total Carbohydrate 5g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 51 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units


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CARAMEL CRISP

1 servings

1/2 cup molasses, (Baking)
1 cup brown sugar
1 teaspoon butter
3 teaspoons vinegar
3 tablespoons water
1/2 teaspoon baking soda


Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn.

Nutrition Facts
Amount Per Serving: Calories 861 - Calories from Fat 35
Percent Total Calories From: Fat 4%, Protein 0%, Carbohydrate 96%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 2g, Cholesterol 10mg, Sodium 643mg, Total Carbohydrate 207g, Dietary Fiber 0g, Sugars 0g, Protein 0g, Vitamin A 145 units, Vitamin C 0 units, Calcium 0 units, Iron 30 units


This page last updated on 03 February 2003.
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