Candy Making Recipes

* Candy Making Recipes 1

Fudge

2 cups of sugar, white or brown 2 teaspoons of corn syrup 1 cup of cream 2/3 cup of cocoa ½ teaspoon of salt 2 tablespoons of butter 1 teaspoon of vanilla

Cook first five ingredients over low heat, stirring frequently to avoid scorching. Boil to a soft-ball stage, 324 degrees F. (Soft ball flattens when pressed between fingers but doesn’t run). Add vanilla and butter. Let cool until lukewarm and beat until thick and smooth. Press into buttered pans. Cut into squares. Enjoy.

* Candy Making Recipes 2

Cream Fudge

4 cups of sugar 2 heaping teaspoons of corn starch 4 tablespoons of light corn syrup 2 tablespoons of butter 1 1/3 cups evaporated milk 2 teaspoons of vanilla

Cook sugar, corn syrup, cornstarch and milk until it forms a soft-ball, 235 Degrees F ( soft ball flattens between fingers but doesn’t ooze out) stirring constantly. Add butter and vanilla: do not stir. Cool to luke warm and beat until candy loses its sheen. When cool enough to handle knead and shape into rolls. Let sit and when cool enough cut into pieces.

* Candy Making Recipes 3

Quick Fudge

4 squares unsweetened chocolate 1 egg lightly beaten ½ cup of butter 1 pound of confectioner’s sugar ¼ cup sweetened condensed milk 1 teaspoon of vanilla

Melt chocolate and butter in top of a double boiler, Mix egg and sugar, add milk and stir in the chocolate- butter mix. Add the vanilla. Pour into a buttered pan and chill. Cut into shape.

* Candy Making Recipes 4

Pralines

2 cups of brown sugar 1 cup of cream 2 cups of pecan halves or almond slices

Boil sugar and cream to soft ball(235 Degrees F). Beat until the mix begins to sugar. Add nuts and drop on wax paper into small patties or one large sheet and later break into odd shapes.

* Candy Making Recipes 5

Cooked Fondant

This is what you’re looking for to put the icing on the cake, hahaha.

2 cups of sugar 2/3 cups of cold water 1/8 teaspoon cream of tartar

Boil the sugar and water stir until sugar is dissolved. Add cream of tartar. Continue to boil until syrup reaches soft ball stage 234 to 238 F (Ball flattens but doesn’t ooze between your fingers). For any crystals on the side of pan wipe down with knife wrapped in a wet cloth. Pour onto large platter or marble to cool. When mix is cool beat with a wooden spoon until mix is white and creamy. Knead on platter until smooth. Cover with damp towel and in an hour knead again and keep in an airtight container. This can be used to make flowers and leaves, spread on the cake or mix with chocolate and dip strawberries into.