PEACH CANDY RECIPES
THE PEACH JELLIES CANDY (HOMEMADE GUMDROPS) THAT WON A ...
Provided by Nikki Wills
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 48 candies
Number Of Ingredients 7
Steps:
- Remove any skin and puree fresh fruit.
- Line an 8x8 square pan with cling wrap.
- Combine the first quantity of sugar (4oz) and pectin.
- Bring fruit puree to a boil. Add first quantity sugar/pectin mixture, whisking it in gradually, and mix until well combined.
- Add the second quantity of sugar and corn syrup/glucose and cook the mixture until it reads 225 degrees on a candy thermometer.
- Remove the mixture from heat. Add the citric acid and vanilla bean paste. (The citric acid activates the pectin to thicken things up). Pour into the prepared pan to set.
- Let the candy set for 90 minutes at room temperature.
- Turn out on a sugared surface.
- Cut the peach jelly candies into small pieces or shapes. Roll exposed edges in sugar.
OLD DOMINION PEACH FUDGE RECIPE - FOOD.COM
Make and share this Old Dominion Peach Fudge recipe from Food.com.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 8-14 serving(s)
Number Of Ingredients 8
Steps:
- Combine the first four ingredients, bring to a boil (to soft ball stage).
- Stir constantly because the mixture burns easily.
- Remove from heat.
- Add: marshmallow cream, vanilla and powdered sugar (sifted) Blend well; pour into greased pan.
- (the recipe did not specify pan size. I would guess an 8 or 9 inch square pan would make a thick fudge and a 13x9 inch pan if you like it a little thiner).
- Add nuts if desired.
- Cool, cut into squares.
Nutrition Facts : Calories 779.7, FatContent 18.9, SaturatedFatContent 4, CholesterolContent 6.1, SodiumContent 267.5, CarbohydrateContent 154.1, FiberContent 0.4, SugarContent 132.7, ProteinContent 2.3
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PEACH CARAMELS | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 3 hours
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- Line an 8×8 baking dish with parchment paper, leaving a slight overhang on two sides. Lightly butter or spray the parchment and the sides of the pan with nonstick spray.In a small 2-quart saucepan, warm the cream, butter, and salt over medium heat until the butter melts. Remove from heat and stir in peach puree.Combine the sugar, corn syrup, and 1/4 cup water in a large, 4-quart heavy-bottomed saucepan (do not use a smaller pan here as the sugar mixture will bubble and eventually triple in volume). Stir until the sugar is evenly moistened and forms a thick grainy paste. Brush the sides of the pan with a damp pastry brush to remove any stray sugar crystals. Clip an instant-read thermometer to the side of the pan so the tip is completely immersed in the sugar.Cook sugar mixture over medium to medium-high heat, resisting the urge to stir, until the mixture boils and reaches 250°F. If you want firmer caramels, continue to cook the mixture up until 320°F. You may need to tilt the pan to get an accurate temperature reading, depending on your thermometer.When the mixture reaches 250°F or desired temperature, remove from heat and carefully whisk the warm cream mixture into the sugar syrup. The sugar syrup will bubble violently. Stop whisking once all the milk and butter mixture has been added.Return the pan to medium to medium-high heat and bring to a boil, again without stirring. Remove from heat when the caramel reaches 245°F to 250°F and darkens to a light golden color, about 15 to 20 minutes. Quickly whisk in the vanilla.Immediately pour the caramels into prepared pan, without scraping the bottom of the pan (there are sometimes hard burnt bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out.Let sit, uncovered at room temperature for at least two hours or overnight. The pan can be covered only when the caramels have cooled to room temperature.To cut, lift the caramel block out of the pan with the parchment paper flaps and transfer to a cutting board. Cut the caramels into candies with a very sharp knife or a rotary cutter sprayed lightly with nonstick cooking spray.Wrap each caramel in a piece of waxed paper cut slightly longer than the length of your caramels, and twist the ends closed. Caramels will keep at room temperature for about two weeks.
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PEACH CARAMELS | LOVE AND OLIVE OIL
From loveandoliveoil.com
Total Time 3 hours
Total Time 3 hours
- Line an 8×8 baking dish with parchment paper, leaving a slight overhang on two sides. Lightly butter or spray the parchment and the sides of the pan with nonstick spray.In a small 2-quart saucepan, warm the cream, butter, and salt over medium heat until the butter melts. Remove from heat and stir in peach puree.Combine the sugar, corn syrup, and 1/4 cup water in a large, 4-quart heavy-bottomed saucepan (do not use a smaller pan here as the sugar mixture will bubble and eventually triple in volume). Stir until the sugar is evenly moistened and forms a thick grainy paste. Brush the sides of the pan with a damp pastry brush to remove any stray sugar crystals. Clip an instant-read thermometer to the side of the pan so the tip is completely immersed in the sugar.Cook sugar mixture over medium to medium-high heat, resisting the urge to stir, until the mixture boils and reaches 250°F. If you want firmer caramels, continue to cook the mixture up until 320°F. You may need to tilt the pan to get an accurate temperature reading, depending on your thermometer.When the mixture reaches 250°F or desired temperature, remove from heat and carefully whisk the warm cream mixture into the sugar syrup. The sugar syrup will bubble violently. Stop whisking once all the milk and butter mixture has been added.Return the pan to medium to medium-high heat and bring to a boil, again without stirring. Remove from heat when the caramel reaches 245°F to 250°F and darkens to a light golden color, about 15 to 20 minutes. Quickly whisk in the vanilla.Immediately pour the caramels into prepared pan, without scraping the bottom of the pan (there are sometimes hard burnt bits on the bottom). Knock the pan against the counter a few times to help air bubbles work their way out.Let sit, uncovered at room temperature for at least two hours or overnight. The pan can be covered only when the caramels have cooled to room temperature.To cut, lift the caramel block out of the pan with the parchment paper flaps and transfer to a cutting board. Cut the caramels into candies with a very sharp knife or a rotary cutter sprayed lightly with nonstick cooking spray.Wrap each caramel in a piece of waxed paper cut slightly longer than the length of your caramels, and twist the ends closed. Caramels will keep at room temperature for about two weeks.
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Reviews 5.0
Total Time 36015 minutes
Calories 3645.3 per serving
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Reviews 5.0
Total Time 36015 minutes
Calories 3645.3 per serving
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Reviews 4.5
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