COLLECTION (5) Candies

[Fred Towner]

Rosalynn Carter's Peanut Brittle
Fondant Mints
Never-Fail Cream Candy
Delicious Fudge
Amigthalota ( Almond Pears)

>From: "Generic User" <ptal...@ptal.csc.bc.ca>
>I am looking for recipes for candies, can anyone help?

MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Rosalynn Carter's Peanut Brittle
Categories: Candies, Desserts
Yield: 12 servings

2 c Sugar
1 c Corn syrup,clear
1/2 c Water
1 c Butter
4 c Peanuts,raw
1 ts Baking soda

Blend sugar, corn syrup, water, and butter. Cook to 230'F. on a
candy thermometer. Add peanuts and cook to 280'F. Stir occasionally
and continue cooking to 305'F. Remove from heat.
Add baking soda and stir quickly until mixture foams. Quickly pour
into 2 buttered 15x10x1" pans and spread thinly over entire surface
of pans. Cool until hard and break into pieces.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Fondant Mints
Categories: Candies
Yield: 1 servings

2 c Water
4 c Sugar
1/8 ts Cream of tartar
6 ts Corn syrup
1 ea Mint flavoring to taste
1 ea Coloring as desired

Put water in a saucepan and add sugar and other ingredients in order
given (left to right). Boil, without stirring, to 236-degrees. Pour
onto wet platter and cool. Beat with spatula or wooden spoon until
thick and white. Knead if necessary. Store in covered container at
least 12 hours or until needed. It will keep for several months
without refrigeration. Heat seasoned fondant over warm water. Season
and color as desired. Pour into molds or drop onto waxed paper.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Never-Fail Cream Candy
Categories: Candies
Yield: 25 servings

2/3 c Cream
2 c Sugar
1/4 ts Salt
2 tb Corn syrup
4 tb Butter
1 ts Vanilla
2/3 c Walnuts or Pecans

Mix together cream, sugar, salt and syrup. Cook slowly, stirring
constantly, until mixture boils. Cover and cook 3 minutes. Remove
cover; cook, stirring occasionally until soft ball forms in cold
water, 236 to 238-degrees. Remove from heat; add butter. Cool; beat
until candy becomes dull. Add vanilla and nuts; pour into buttered
pan. Cut into squares when firm. Yield: 25 pieces.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Delicious Fudge
Categories: Penn dutch, Candies, Chocolate
Yield: 1 servings

1 c Brown sugar
1 c Sugar
2/3 c Milk, condensed
2 ea Chocolate, unsweetened, squares
2 tb Butter
2 tb Corn syrup
1 ts Vanilla
1 c Nuts, chopped

Cut the chocolate in small pieces and cook with the
brown and granulated sugar, the condensed milk and the
corn syrup. Stir until the sugar is dissolved. Then
cook, stirring occasionally, until the fudge forms a
soft ball when dropped in cold water. Remove from the
fire, add the butter and let stand until it is cool.
Then beat until it begins to lose its glossy
appearance. Add the vanilla and the nuts, pour on a
greased pan and allow to cool. Cut in squares.

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MMMMM----- Recipe via Meal-Master (tm) v8.02

Title: Amigthalota ( Almond Pears)
Categories: Greek, Candies
Yield: 30 servings

3 c Ground almonds
1/2 c Icing sugar; sifted
1/4 c Egg whites (1/4 c = 2 whites
1/2 ts Grated lemon rind, optional
2 dr Almond essence
Whole cloves
Additional icing sugar
Rose or orange flower water
- (optional)

Makes: 30 Cooking time: 20 minutes Oven temperature: 160 C (325 F)
Blend ground almonds with icing sugar measured after sifting. Add
lightly beaten egg whites with lemon rind if used and almond essence.
Mix to a firm dough with hands. Clean hands and rub with a little
butter to prevent dough sticking while shaping. Break off small
pieces of dough the size of a walnut and form into pear shapes.
Insert a whole clove in the top of each to resemble a stem and place
upright on a buttered and floured baking sheet.
Bake in a moderately slow oven for 20 minutes, covering with brown
paper if tops begin to brown.
Sift 2 cups icing sugar into a bowl and dip hot Amigthalota into it.
If desired, a little rose or orange flower water may be brushed onto
Amigthalota before dipping into icing sugar. Place on a wire rack to
cool. Sift remaining sugar from bowl into base of a container and arrange
cooled Almond Pears upright in a single layer. Sift more sugar
thickly over tops and sides, seal and store for a day or two before
using.

From: "The Complete Middle East Cookbook" by Tess Mallos
ISBN: 1 86302 069 1
Typed for you by Karen Mintzias

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Fred Towner VE7TOW/VE6XX
town...@cyberlink.bc.ca

To reply, please remove the xx after my name

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