christmas candy...
i swear that i will get all these posted...eventually...so that i can move on to things i'm making now! ^_^''''
on the left are chewy apple candies, on the left are caramel nut candies (that sort of taste like payday bars! XD). in the middle is pumpkin bread, the recipe for which is here.
caramel nut candy
from Adaline Crabtree, Taste of Home Christmas Cookies and Candies 2007
ingredients:
28 caramels
1/4 cup butter
2 tablespoons half-and-half cream
1 1/2 cups powdered sugar
1 cup salted peanuts
2 cups miniature marshmallows
1 to 2 cups flaked coconut
instructions:
Place caramels, butter and cream in a 2 qt. microwave safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in the sugar until smooht. Add peanuts. Gently fold in marshmallows.
Sprinkle coconut in a 10" x 5" strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard thw axed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2" slices. Store in airtight container in the refrigerator.
Yield: about 4 dozen
my changes:
none. this candy was very easy to make, and really delicious! XD the most time-consuming part was unwrapping the caramels (i didn't mind because i ate half of them in the process, lol ^_^'''). make sure to keep them in the fridge though - they are fine on a platter for awhile, but then they get soft. they are still good when they are soft, i just think the texture is better when the candy is firmer. my family almost didn't get to eat this one because i wanted it all to myself, lol. ^_^'''
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Chewy Apple Candies
by Roberta Dillinger, Taste of Home Christmas Cookies and Candies 2007
ingredients:
1 1/4 cups raspberry or cinnamon flavored applesauce, divided
2 envelopes unflavored gelatin
2 cups sugar
2 teaspoons vanilla extract
1 cup coarsely chopped walnuts
1/2 cup powdered sugar
instructions:
In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts.
Pour into a buttered (or foil-covered) 8" square pan. Cover and chill overnight. Cut into 1 1/2" x 1" pieces; roll in confectioners; sugar. Refrigerate for several hours. Store in an airtight container in the refirgerator.
Yield: About 7 dozen
my changes:
i used cinnamon applesauce - if you use plain applesauce add cinnamon because i think it adds a lot to the candy. next time i would add more nuts too.
i really love powdered sugar covered gelatin candies, but my family didn't seem to like this one as much *shrugs* i would definitely line the pan with foil or you will never get it out. it is very sticky and hard to work with until you coat it with powdered sugar.
this was my procedure: remove from pan. coat top with powdered sugar, then turn over and remove foil carefully. cover back with powdered sugar. next, cut into pieces and toss pieces in plastic bag with powdered sugar to coat. this made it much less sticky, though it was still a gooey (and delicious process) ^_^
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should stahp eeting foodz...but r soo delishus...
on the left are chewy apple candies, on the left are caramel nut candies (that sort of taste like payday bars! XD). in the middle is pumpkin bread, the recipe for which is here.
caramel nut candy
from Adaline Crabtree, Taste of Home Christmas Cookies and Candies 2007
ingredients:
28 caramels
1/4 cup butter
2 tablespoons half-and-half cream
1 1/2 cups powdered sugar
1 cup salted peanuts
2 cups miniature marshmallows
1 to 2 cups flaked coconut
instructions:
Place caramels, butter and cream in a 2 qt. microwave safe dish. Microwave, uncovered, on medium for 1 minute; stir. Microwave 1-2 minutes more, stirring every minute, until smooth. Stir in the sugar until smooht. Add peanuts. Gently fold in marshmallows.
Sprinkle coconut in a 10" x 5" strip onto two sheets of waxed paper; spoon caramel mixture down the center of coconut. Using the waxed paper, coat caramel with coconut and roll into two 10-in. logs. Discard thw axed paper. Wrap logs in plastic wrap and chill for 4 hours. Remove plastic wrap. Cut logs into 1/2" slices. Store in airtight container in the refrigerator.
Yield: about 4 dozen
my changes:
none. this candy was very easy to make, and really delicious! XD the most time-consuming part was unwrapping the caramels (i didn't mind because i ate half of them in the process, lol ^_^'''). make sure to keep them in the fridge though - they are fine on a platter for awhile, but then they get soft. they are still good when they are soft, i just think the texture is better when the candy is firmer. my family almost didn't get to eat this one because i wanted it all to myself, lol. ^_^'''
~*~*~*~*~*~*~*~*~*~*~*~*~*~
Chewy Apple Candies
by Roberta Dillinger, Taste of Home Christmas Cookies and Candies 2007
ingredients:
1 1/4 cups raspberry or cinnamon flavored applesauce, divided
2 envelopes unflavored gelatin
2 cups sugar
2 teaspoons vanilla extract
1 cup coarsely chopped walnuts
1/2 cup powdered sugar
instructions:
In a large bowl, combine 1/2 cup applesauce and gelatin; set aside to soften. In a 2-qt. saucepan, bring sugar and remaining applesauce to a boil. Add gelatin mixture; return to boiling. Boil for 15 minutes, stirring constantly. Remove from the heat; stir in vanilla and nuts.
Pour into a buttered (or foil-covered) 8" square pan. Cover and chill overnight. Cut into 1 1/2" x 1" pieces; roll in confectioners; sugar. Refrigerate for several hours. Store in an airtight container in the refirgerator.
Yield: About 7 dozen
my changes:
i used cinnamon applesauce - if you use plain applesauce add cinnamon because i think it adds a lot to the candy. next time i would add more nuts too.
i really love powdered sugar covered gelatin candies, but my family didn't seem to like this one as much *shrugs* i would definitely line the pan with foil or you will never get it out. it is very sticky and hard to work with until you coat it with powdered sugar.
this was my procedure: remove from pan. coat top with powdered sugar, then turn over and remove foil carefully. cover back with powdered sugar. next, cut into pieces and toss pieces in plastic bag with powdered sugar to coat. this made it much less sticky, though it was still a gooey (and delicious process) ^_^
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should stahp eeting foodz...but r soo delishus...