More Candy Recipes
Just in time for the holidays, we searched our recipe archives to find the sweetest treats for you to woo your family and friends.
November/December 2009
By Grit Staff
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Light and dark fudge
Shutterstock/Christian Delbert
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Sweetness reigned in the November/December GRIT, as author Connie L. Moore penned “Seven Heavenly Candy Recipes” and wowed us with recipes for Divinity, Toasted Pecan Cream Fudge, French Fudge, Chocolate-Walnut Fudge, Pineapple Fudge, Chocolate-Filled Dried Fruits and Heavenly Hash.
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After a search of GRIT’s recipe archives, as well as the archives of our sister publication CAPPER'S, we selected the following recipes as perfect choices for this year’s holiday treats. Make this season a sweet one.
CHOCOLATE TRUFFLES
3 cups (18 ounces) semi-sweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
Coatings: finely chopped toasted nuts, flaked coconut, chocolate sprinkles, colored sprinkles, unsweetened cocoa
In large saucepan, melt chocolate chips and sweetened condensed milk over medium heat. Remove from heat; stir in vanilla. Pour into medium-size bowl. Cover and chill for 2 to 3 hours, or until firm.
Shape chilled mixture into 1-inch balls. Roll in desired coating. Store tightly covered in refrigerator.
QUICK CHOCOLATE BRITTLE
1/2 cup peanuts
3/4 cup firmly packed brown sugar
1/2 cup butter or margarine
6 ounces semisweet chocolate chips
Lightly grease 9-inch square pan. Sprinkle peanuts into pan and set aside.
In medium saucepan, combine brown sugar and butter. Cook over low heat, stirring constantly, until mixture reaches soft crack stage (about 270°F).
Immediately pour mixture over peanuts, spreading to sides of pan. Sprinkle chocolate chips over top. Cover with aluminum foil and let stand 2 minutes. Remove foil and spread melted chocolate evenly over top. Chill until firm; remove candy from pan and break into pieces.
MILLION DOLLAR FUDGE
1/2 cup margarine
4 1/2 cups sugar
1 can (12 ounces) evaporated milk
3 packages (12 ounces each) semisweet chocolate chips
1 jar (7 ounces) marshmallow creme
3 cups chopped nuts
1 teaspoon salt
1 teaspoon vanilla
Grease 9- by 13-inch pan; set aside.
In heavy, 4-quart saucepan, bring margarine, sugar and milk to rolling boil, stirring constantly. Boil 5 minutes over medium heat, stirring constantly to prevent scorching. Remove from heat.
Gradually stir in chocolate chips until melted. Add remaining ingredients; beat until well-blended.
Pour into prepared pan. Cool. Cut into squares.
Yields about 6 pounds.
SPONGE CANDY
1 cup sugar
1 cup dark corn syrup
1 tablespoon distilled white vinegar
1 tablespoon baking soda, sifted
Line 9-inch square cake pan with foil, extending foil over sides. Generously butter foil; set pan aside.
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