Candy
CANDY
Apple Ugglies
Baklava
Caramel Apples
Caramel Pecan
Chinese Chews
Chocolate Turtles
Date Loaf Candy
Divinity
Fudge
- Butter Scotch Fudge
- Christmas Fudge Fantasy
- Hershey Cocoa Fudge
- Marshmallow White Fudge
Mexican Pecan Candy
Orange Balls
Peanut Brittle
Peanut Clusters
Peppermint Pecan Chocolate Bark
Pralines
- A la Orleans
- Buttermilk Pralines
- Pecan Pralines a la Bayou Teche
- Pralines
APPLE UGGLIES
8 red apples (sticks inserted)
2 C. sugar
1 C. white Karo syrup
½ C. water
¼ red cinnamon
candies (red hots)
10 drops of red food coloring
In a 2 qt. saucepan mix sugar, Karo and water, then boil. Stirring constantly to 250 degrees or until drops of syrup form hard in cold water. Add red hots and cook to 285F degrees or until drops of syrup separate into hard but not brittle threads in cold water. (About 30-45 minutes). Remove from heat, stir in food coloring. Dip apples in hot liquid and twirl apples again. Cool on greased baking sheet or place on wax paper. Use Golden Red Delicious Apples or Granny Smith.
*Can also allow to cook to 300F degrees. Instead of red food coloring try 2 t. black currant syrup.
To decorate: (opt.) dip licorice, small candies, marshmallows and gum drops in Karo and apply to apples immediately. Or, thinly spread Karo on apple and sprinkle with coconut or decorative sugars.
Richard Willis
BAKLAVA
1 pkg. filo pastry
10 oz. of flaked almonds
1 10 oz. of walnuts
1 T. ground cloves
1 T. ground cinnamon
10 oz. melted butter
syrup
1 lb & 4 oz. sugar
5 oz. honey
½ pint water
Mix the flake almonds, cloves, walnuts and cinnamon in large bowl. Make the syrup by boiling the water, sugar and honey together. Grease a medium sized baking tray with the melted butter and spoon in half the mixture, layer 2 sheets of pastry, another layer of nuts and top off with pastry, sealing well with the remaining butter. Bake in a preheated oven 350F. for 40 minutes. Remove from the oven and pour the sugar syrup over top and serve cold. Serves 8
CARAMEL APPLES
6 Granny Smith Apples
6 popsicle sticks
2 pkgs. Caramel Candies (14 0z.)
4 T. heavy cream
Line a baking sheet with waxed or parchment paper. Rinse apples, remove stems and pat dry. Insert popsicle sticks in apples. In a saucepan set over moderate heat; combine the cream and caramels and heat, stirring until melted and smooth. Dip the apples into the caramels until completely coated, let the excess drip back into the saucepan. Place upside down with stick up on paper, let cool.
CARAMEL PECANS
1 C. sugar
½ C. brown sugar
¼ t. salt
1 C. white Karo
1¼ thin cream (half-half)
2 C. pecans
Mix all ingredients and put in heavy pan. Cook without stirring until reaches a very firm ball (250 degrees). Remove from fire and add 1 t. vanilla & pecans. Pour into buttered pans to cool. Cut into squares and wrap.
CHINESE CHEWS
2 eggs
1 C. sugar
1 C. nuts
1 C. dates (cut up)
¾ C. flour
½ t. baking powder
¼ t. salt
Mix together and put in pan, cook 325 for 20 minutes. Cut into candy size pieces.
Jewel “Maw Maw” Ratcliff
CHOCOLATE TURTLES
4 oz. semi-sweet chocolate
4 oz. milk chocolate
1 t. oil
2 C. cocktail peanuts
Line baking sheet with waxed paper. Melt chocolates and oil in microwave gradually stirring until smooth. Add peanuts, and mix until coated. Drop by small T onto wax paper. Chill in fridge until firm.
DATE LOAF CANDY
3 C. sugar
1 C. Half & Half cream
3 T. butter
½ C. white Karo (not quite ½ C.-scant)
1 lb. dates (chopped
2-3 C pecans
1 t. vanilla
Mix sugar, Karo and cream in large pot. Let cook until it comes to a good boil. Add butter and dates. Continue until it comes to a soft ball-234 degrees, cool and add vanilla and pecans. Beat until creamy. Place a damp cloth (use small thin cotton towel-wet the towel and wring out leaving only a slight bit of moisture on towel) on cabinet; pour the candy mixture into the cloth, spread it length ways with your wet hands, then begin to roll towel with candy until it’s like a jelly roll. Keep in moist rolled towel; occasionally patting water every couple of days to keep moist, but not soggy. Cut in slices with knife when you serve. Some have used buttered foil paper to spread this candy and roll and keep in foil paper.
*Janet’s favorite
“Mama San” Sanford
DIVINITY
4 C. sugar
1¼ C. white Karo
1 C. water
4 egg whites (good ½ C.)
1 t. vanilla
2 C. chopped pecans
Mix sugar, water and Karo in large 5 qt. pan. Cook on medium fire until firm ball. Stirring often so won’t stick. (to test a firm ball you fill ½ C. with cold tap water, drip some of the syrup in the cup and take your hands to see if this amount will form a rolling ball to be firm) or 250 degrees with candy thermometer. Be careful not to overcook or it will turn yellow and burn.
Using the Kitchen Aid mixmaster and the bowl that is attached beat egg whites until stiff (stand in peaks) but not dry.
Once the syrup mixture has formed a soft ball in the cup of water test, add ½ the pan of the syrup mixure to the egg whites in the bowl of the kitchen air slowly while continue beating with the big Kitchen Aid Mix master. Put the rest of the syrup that is left in the pot back on the fire. Cook this remaining syrup, until you hear the crack sound in your test of glass of water;
(To do this test fill a cup of tap water, take a small amount of the syrup mixture and let flow in glass, if you hear a slight crack its ready or put thermometer in syrup mixture until 262 degree’s, immediately pour the rest of the mixture into the bowl of the ingredients already in the mix master. Continue beating constantly while pouring and stirring. After about 5 minutes turn mixer off, add vanilla and pecans and beat with large spoon by hand until right consistency. (Nonnie says the secret of divinity is the beating). Beat until thick by hand and candy has lost its gloss. Needs to stand in peaks and not fall over. When it does this, it’s ready. Spoon small amounts on buttered waxed paper, when cool put in candy containers, or Tupperware so won’t dry out.
They say humidity can make a difference but Nonnie has made this in all kinds of weather, especially in La. Where it is damp. If you do fail, you can always use this mixture to decorate a cake, comes out very pretty.
*Sometimes she doesn’t add pecans. Nonnie also used to do all the stirring by hand before the Kitchen Aid Mixmaster was around.
Rita “Nonnie” Ratcliff
BUTTER SCOTCH FUDGE
2 C. white sugar
1 C. brown sugar
2/3 C. white Karo
1 C. milk
1 T butter
1 t. vanilla
1 C. chopped pecans
Dissolve sugar in milk and Karo then place in large pan. Cook on low fire and stir often to not burn until forms firm ball. (can do this test in cup of cold tap water). Take off fire, let sit 10 minutes then add vanilla, butter and nuts and beat by hand. Pour before it gets too thick into buttered platter. Cut into small squares with sharp knife before it gets hard.
*Shannon’s favorite
*Nonnie makes this every year at Christmas time.
Rita “Nonnie” Ratcliff
CHRISTMAS FUDGE (FANTASY)
3 C. sugar
1½ sticks butter
2¼ C. evaporated milk
12 sq. Bakers Semi-Sweet Chocolate (chopped)
1 jar (7 oz.) Kraft Marshmallow
1 t. vanilla
1 C. nuts
Heat sugar, butter and milk to full rolling boil in a 3 qt. saucepan on medium fire. Stirring constantly to keep from scorching. Keep boiling until 234 degrees, stir constantly, (about 4 minutes). Remove from heat, stir in chocolate and marshmallow cream until melted then stir in vanilla and nuts. Spread immediately foil lined 9 in. sq. pan. Cool at room temperature, ( at least 4 hours). Cut into squares. Store in air-tight container. Makes 4 lbs.
HERSHEY’S COCOA FUDGE
2/3 C. Hershey’s Cocoa
3 C. sugar
1/8 t. salt
1½ C. milk
4½ T. butter
1 t. vanilla
Butter 8 or 9 in. sq. pan, set aside. In a 4 qt. saucepan combine sugar, cocoa, salt and milk. Cook over medium heat stirring constantly until mixture comes to a full rolling boil. Turn fire lower and boil without stirring to 234 degrees, ( do the water test to check for a soft ball stage) or until syrup when dropped into very cold water forms a soft ball which flattens when removed from water. (bulb of candy thermometer should not rest on bottom of saucepan) remove from heat, add butter and vanilla and nuts. Cool at room temperature to 110 degrees or luke warm, beat with wooden spoon until fudge thickens and loses some of its gloss. Quickly spread into prepared pan, let cool, cut into squares. Makes 3 dozen candies.
*Ernest and Sonny’s favorite
CREAMY PEANUT BUTTER FUDGE
2 C. sugar
2/3 C milk
¼ t. salt
2 T. Karo-white
1 t. vanilla
½ C. peanut butter (creamy or crunchy)
Mix sugar, salt, syrup and milk in a saucepan. Bring to boil slowly and cook until small amount forms soft ball when dropped into water or 260F degrees on candy thermometer, remove from heat, and add peanut butter, vanilla and 1 T. butter. Do not stir, cool until luke warm, then beat until creamy until looses its gloss. Pour into greased pan or platter, let cool. Cut into squares.
Rita “Nonnie” Ratcliff
MARSHMALLOW WHITE FUDGE
2 C. sugar
½ C. evaporated milk
½ C. water
½ t. salt
2 T. butter
1 t. vanilla
½ C. Marshmallow Cream
Combine sugar, milk, water and salt. Heat to boil over medium heat. Brush sides off pan with pastry brush (to remove sugar crystals). Cook stirring often to a soft boil, add butter and vanilla. Cool at room temperature without stirring until luke warm. Beat mixture until holds its shape, add marshmallow cream and beat until thick, spread in greased pan. When firm, cut in squares.
Katty
MEXICAN PECAN CANDY
2 C. sugar
1 C. milk
½ t. salt
2 T. white Karo
1 t. vanilla
1 T. butter
¼ t. soda
1 C. chopped pecans
1 t. vanilla
Mix all ingredients in a 5 qt. saucepan, except pecans and vanilla. Bring to boil, then add pecans, cook until it reaches 234 degrees or until forms a soft ball when dropped in cold water. Remove from fire, add vanilla and beat until creamy and not too hard. Drop by spoonfuls on wax paper that has been sprayed with Pam. * If it gets too hard place back on fire for a few seconds.
ORANGE BALLS
1 pkg. Vanilla Wafers (7 oz.) finely crushed
¾ grated Angel Flake Coconut
¾ C. powdered sugar
½ C. frozen orange juice (undiluted-concentrate)
nuts (opt.)
Mix wafer crumbs, coconut, powdered sugar and add orange juice. Mix well. Form into 1 inch balls and roll in powdered sugar. Store in covered container overnight in fridge. Makes 3 doz.
Jackie Bourk
PEANUT BRITTLE
2 C. sugar
1 C. water
1 t. soda
2-3 T. butter
1 C. white Karo
2½ C. raw peanuts
1 t. vanilla
Cook water, sugar and Karo to 260F degrees or spins of thread. Add peanuts and stir constantly over medium fire to 310F degrees or until peanuts turn golden brown. Take off fire, stir in vanilla, soda and butter that have been mixed together. Stir rapidly and while still foaming pour into buttered tins. Pour candy into 7 in. buttered pan. When cold break in pieces.
*Stephens’ favorite
Rita “Nonnie” Ratcliff
PEANUT CLUSTERS
1 can Eagle Brand Condensed milk
1 lb. bag chocolate chips
1 C. peanuts
Melt chocolate chips and milk in microwave. After melted add peanuts and stir until it looks like some of the moisture has gone out of the mix. Then put on wax paper by spoonful and let sit at least 2 hours, store real well.
Rita Fehrenbacher
PEPPERMINT AND PECAN CHOCOLATE BARK
20 oz. mint chocolate (Ghirardelli) chopped
1 7.5 oz. pkg. red & white striped hard peppermint candies chopped. (about 1 generous cup)
1 C. pecans (chopped & toasted)
Preheat oven to 250F degrees. Line 17 X 11 in. rimmed baking sheet with parchment paper. Sprinkle chopped chocolate evenly on parchment-lined sheet. Place in oven just until chocolate is softened, about 5 minutes. Remove from oven. Using rubber spatula or back of spoon, spread chocolate evenly on sheet to edges. Immediately sprinkle peppermint candies and pecans over chocolate. Refrigerate until chocolate is firm,(about 2 hours). Cut chocolate bark into irregular bite size pieces. (Can be made 2 weeks ahead. Store between sheets of foil in airtight containers in refrigerator. )
*Rich and creamy treats are great for holiday gift-giving.
PRALINES A LA ORLEANS
1 lb. box of light brown sugar
1 C. whipping cream
2 C. pecan halves
2 T. butter (room temp.)
1 t. vanilla
1/8 t. salt
Mix whipping cream and brown sugar together in a 4 qt. glass bowl. Microwave on high 13 minutes. Candy should be 234F or 240F degrees. Quickly add butter, pecans, stir into mix, drop candy by teaspoons on a sheet of foil or sprayed waxed paper. Allow to cool.
Laura Brown
BUTTERMILK PRALINES
3 C. sugar
1 C. buttermilk
1 t. soda (mix with b. milk)
½ C. white Karo
3 C. pecans chopped
3 T. butter
½ t. vanilla
Combine sugar, (buttermilk and soda together), and Karo into large saucepan. Bring mixture to soft boil; 234-238F degrees. Just before removing from heat, add pecans. Then remove from heat completely. Add butter and vanilla, beat until mixture loses its gloss and holds shape. Drop on sprayed waxed paper on mounds.
Wava Methena
PECAN PRALINES A LA BAYOU TECHE
4 C. sugar
1 C. milk
¾ stick butter
1/8 t. salt
1 T. white Karo
5 C. pecan halves
Combine milk, sugar, butter, salt and syrup into saucepan. Cook until mixture forms a soft ball dropped in cold water. Add pecans; boil once more until forms soft ball in cold water. Remove from fire and cool. Beat until creamy and drop by tablespoons onto waxed paper sprayed with Spray Pam.
PRALINES
1 C. brown sugar
1 C. white sugar
1 C. milk
2 T. butter
1 C. pecans chopped
1/8 t. salt
1 T. maple syrup
Combine sugar, milk. Cook over low heat, stirring constantly until sugar dissolved and mixture boils. Continue cooking until 224F degrees and then add butter, salt and pecans. Cook to 234 degrees until mixture forms a ball if dropped in cold water. Cool quickly to luke warm about 110 degrees. Stir in maple syrup and beat until thick. Drop onto buttered surface and flatten into patties.
Jamie Brown
