November 28. 2007
Page A6
Here are some tastiest and easy recipes for candies
o f all kinds. They are the perfect Christmas gifts fo r
kids and can also he used as Christmas party favors.
These homemade candies are sure to win over every­
body ami can he used to decorate the cakes and
Christmas trees too.
F ood
Granny's Candy
Cane Recipe
Preparing Christmas candy is one of the
most important activities done by family
members during the holiday season
They have many good uses. Apart from
eating them, one might also consider giv­
ing them as gifts. It is great fun to make
Creamy
Almond Candy
Rock Candy
Rock Candy the
old-fashioned way! You
can add food coloring
or a flavored extract,
if desired.
Early candy canes were
intentionally shaped like
that o f a shepherd's crook
to remind us that Jesus
Christ is the Good Shep­
herd who lay down his life
fo r humanity. The earliest
candy canes were pure
white and were invented in
the 17th century. Hut modern-day Christmas candy is
as extremely colorful and decorative in look.
DIRECTIONS
1. Prepare your candy growing area by thoroughly cleaning and drying
a 2 quart jar. You will need a place for it to rest undisturbed for about 2
weeks.
2. In a large bowl, place the water.
3. Dissolve sugar in water, a little at a time, stirring each time until sugar
is completely dissolved, until no more sugar can be incorporated.
4. Pour sugar water into clean jar and place a bamboo skewer in the jar,
being sure the top sticks out over the surface of the water.
5. Cover with a cloth, to keep out dust, and let rest until all water is
evaporated and crystals have formed on the skewer, several days.
NO TE: For larger crystals, try "seeding" them, by wetting your skewer
and rolling it in sugar before placing it in the sugar water. Be sure not to
disturb the crystals as they are growing.
DIRECTIONS
I. The sugar, water, syrup, and cream of tartar you combine and heat
till the sugars dissolved real fine. Divide into two saucepans, boil, but
don’t stir, please, until each lot is 280F. 2. Add 1/2 tsp peppermint to
each lot and add the coloring to one, the other not: place on an enamel
or marble table to cool. (First oiling the table, as a general rule,. 3 .1.ike
taffy you stretch and pull and form into ropes of red and white, now
twist them around again and again. 4. And form them into your candy
cane. 5. Now on an oiled surface you allow them to harden.
INGREDIENTS
• 1 1/2 pounds vanilla-flavored
candy coating (aka confectioners sugar)
• I ( l4ounce)cansw eetenedcondensedm ilk(N O Tevaporatedm ilk)
• 1/8 teaspoon salt
• 1 tsp. almond extract
• 3 cups whole almonds, toasted
DIRECTIONS
1. In heavy saucepan, over low heat, melt candy coating with
sweetened condensed milk and salt. Remove from heat; stir in almond
extract, then almonds.
2. Spread evenly into wax-paper-lined 15x 10-inch jellyroll pan. Chill 2
hours or until firm.
3. Turn onto cutting board; peel off paper and cut into triangles or
squares. Store leftovers tightly covered at room temperature.
*Microwave: In 2-quart glass measure, combine candy coating,
sweetened condensed milk and salt. Cook on HIGH ( I (X)% power) 3 to
5 minutes, stirring after each 1 1/2 minutes. Stir until smooth. Proceed
as above.
Popcorn Candy Balls
INGREDIENTS
• 1/2 cup butter
• I (16 ounce) package large marsh­
mallows
• 2 cups popped popcorn
• 1 cup candy-coated chocolate
pieces
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INGREDIENTS
• 6 cups cold water
• 6 cups white sugar
INGREDIENTS
• 3 cup Sugar
• 1 tsp. Peppermint flavoring
• 1/2 cup Water
• 3/4 cup light, corn syrup
• 3/4 tsp. Red vegetable coloring
• 1 /4 tsp. Cream of tartar
Making popcorn halls at Christmas has long been a
fam ily tradition in our house.
DIRECTIONS
1. In a saucepan over low heat, combine the butter and marshmal­
lows. Stir until marshmallows are softened.
2. Add popcorn and candies; mix until evenly coated with marsh­
mallows.
3. Allow to cool enough to touch. Grease hands with butter and
form into balls.
INGREDIENTS
• 1 cup crunchy peanut butter
• 2Tbs. butterormargarine, soft-
ened
MHMMMMWM
Chocolate Peanut
Butter Fudge
Chocolate Covered Cherries
EXPRESS^
This is such an easy and
fun recipe to make.
Thanks Portland
Community!!!
Years on the Corner
Thanks Chuck Hinton
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DIRECTIONS
1. Butter one 9x9 inch pan.
2. Combine the sugar, evaporated milk and
cocoa in saucepan. Stir over high heat until
mixture comes to a rolling boil. Lower heat to
medium and continue cooking to a soft ball
stage.
3. Remove from heat, add peanut butter and
margarine. Beat by hand until creamy; pour
into prepared pan. Allow to cool and cut into
squares.
INGREDIENTS
• 3 cups white sugar
• 1 cup evaporated milk
• 1/4 cup cocoa
• 1/2 cup peanut butter
• 1 Tbs. butter
60 maraschino cherries with stems
3 tablespoons butter, softened
3 tablespoons corn syrup
2 cups sifted confectioners' sugar
I pound chocolate confectioners' coaling
DIRECTIONS
1. Drain cherries and set on paper towels to dry.
2. In a medium bowl, combine butter and corn syrup until
smooth.
3. Stir in confectioners' sugar and knead to form dough.
Chill to stiffen if necessary.
4. Wrap each cherry in about I teaspoon of dough. Chill
until firm.
5. Melt confectioners' coating in a heavy saucepan over
low heat.
6. Dipeach cherry in by its stem, and place on waxed paper
lined sheets. Chill until completely set.
7. Store in an airtight container in a cool place. Best after
I or 2 weeks.
Chocolate Truffles
INGREDIENTS
• 1/3 cup-H eavy Cream
• 4 ounces - Bittersweet Chocolate (finely chopped)
• '/j cup - Cocoa Powder
DIRECTIONS
1. Heat the cream almost to a boil.
2. Put the chopped chocolate in a medium bowl. Pour the hot cream over it.
4. Whisk gently until thechocolate iscompletely melted and the mixture is smooth.
5. Allow to cool and harden.
6. When ganache is solid enough to manipulate, scoop into 1" balls and roll in
cocoa. Makes about 24 truffles.
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• 1 1/4 cups sifted powdered sugar
• 3 cups crisp rice cereal
• Chopped peanuts
DIRECTIONS
1. Blend crunchy peanut butter and butter or margarine; stir in
powdered sugar. Add cereal; mix well, crushing cereal slightly.
2. Shape into three 7 x 1 1/4-inch logs. Cover with peanuts. Wrap in
waxed paper or clear plastic wrap; chill till film.
To serve, carefully cut into 1/2-inch-thick slices.
j
CANNONS
Christm as candy, as most homemade
candy lasts quite a long time and has the
added benefit of being custom-made.
The recipes can be adjusted to the indi­
vidual taste for sweetness of the intended
recipient.
M usic
S p o n ro ro d b y
B a m b o o L ife s ty le s /
P o r tla n d O b s e r v e r
Saiurdiy Irani 8 7 pm