Homespun

December 19, 2001

Having a "Sweet" Holiday Season!

Holidays are about giving, so offer the sweetest treats of all-- homemade candies. Be sure you follow these dandy candy tips!

Read the recipe before you start to make sure that you have all the ingredients and equipment on hand. Place your candy thermometer in a pan of boiling water to check for accuracy; the thermometer should register 212°. Always read at eye level. Use a heavy-bottomed saucepan to prevent burning candy. Use a double boiler for melting chocolate and when stated in the recipe. Store candies layered between sheets of wax paper in tins or containers with tight-fitting lids.

COCONUT-MACADAMIA CARAMELS

1 cup sugar

2/3 cup light corn syrup

1 teaspoon honey

1½ cups half-and-half, divided

½ cup flaked coconut

½ cup chopped macadamia nuts

1 tablespoon minced dried pineapple

1 teaspoon vanilla extract

Cook first 3 ingredients and ½ cup half-and-half in a large heavy saucepan over low heat, stirring constantly, until sugar dissolves.

Cover and cook over medium-low heat 2 to 3 minutes to wash down sugar crystals from sides of pan.

Uncover and cook, stirring constantly, until a candy thermometer registers 242° (firm ball stage).

Add ½ cup half-and-half, and cook over medium heat, stirring constantly, 12 minutes or until candy thermometer returns to 242°. Repeat procedure with remaining half-and-half.

Stir in flaked coconut and remaining ingredients.

Pour into a buttered 9-inch square pan. Cool and cut (using a buttered knife) into 1½-inch logs; wrap individually in wax paper. Yield: 1½ pounds.

PECAN CLUSTERS

1 (7 oz.) jar marshmallow cream

1½ pounds milk chocolate kisses

5 cups sugar

1 (12 oz.) can evaporated milk

½ cup butter or margarine

6 cups pecan halves

Place marshmallow cream and chocolate in a large bowl.

Bring sugar, milk and butter to a boil in a large heavy saucepan, stirring constantly. Boil, stirring constantly, 8 minutes. Add milk mixture to marshmallow cream mixture, stirring until chocolate melts. Stir in pecans.

Drop by rounded teaspoonfuls onto wax paper-lined baking sheets; chill until firm. Store in refrigerator. Yield: 12 dozen.

COFFEE PENUCHE

3 cups firmly packed light brown sugar

1 cup brewed coffee

2 tablespoons light corn syrup

2 tablespoons butter or margarine

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup chopped pecans

Cook first 3 ingredients in a large heavy saucepan over low heat, stirring until sugar dissolves. Cover and cook over medium heat 2 to 3 minutes to wash down sugar from sides of pan. Uncover and cook, without stirring, until candy thermometer registers 238° (soft ball stage).

Remove from heat, and add butter, vanilla, and salt (do not stir). Cool to 175°. Stir in pecans, and beat with a wooden spoon until mixture thickens and begins to lose its gloss. Spread into a buttered 8-inch square pan. Cool until firm. Cut into squares. Yield: 2 pounds.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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