VANILLA NOW AND LATER CANDY RECIPES

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VANILLA CREAM FILLING FOR CANDIES | JUST A PINCH RECIPES



Vanilla Cream Filling for Candies | Just A Pinch Recipes image

I have not made this yet, I found it while looking for a recipe to make vanilla cream peanut clusters. Sounds like it will work.

Provided by Aleta Hepp @aleta1178

Categories     Candies

Prep Time 10 minutes

Yield 10

Number Of Ingredients 4

1 tablespoon(s) corn syrup, light
2/3 cup(s) sweetened condensed milk
4 1/2 cup(s) powdered sugar
1 teaspoon(s) vanilla extract

Steps:

  • Mix all ingredients together in mixing bowl, adding more powdered sugar if needed to form a soft dough.
  • Form into balls. Can be covered in chocolate, or an other candy coating flavor.

OLD FASHIONED HARD CANDY RECIPE | ALLRECIPES



Old Fashioned Hard Candy Recipe | Allrecipes image

Home made hard candy is a great gift idea! Use different colors and flavorings to match the season.

Provided by YVETTE MOORE

Categories     Desserts    Candy Recipes

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 40 minutes

Yield 1 pound

Number Of Ingredients 6

½ cup confectioners' sugar for dusting
2 cups white sugar
1 cup water
? cup light corn syrup
1 teaspoon peppermint oil, or other flavored oil
1 teaspoon any color food coloring

Steps:

  • Generously coat a cookie sheet with confectioners' sugar, and set aside.
  • In a heavy bottomed saucepan, stir together the white sugar, water and corn syrup until sugar has dissolved. Bring to a boil over medium-high and cook to a temperature of 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads. Remove from heat, and stir in the flavored oil and food coloring.
  • Immediately pour the sugar mixture onto the prepared cookie sheet in a thin stream (this helps it cool). When the candy is cool enough for the outer edge to hold its shape, cut into bite size pieces with scissors. Let cool completely, then store in an airtight container.

Nutrition Facts : Calories 150.1 calories, CarbohydrateContent 39.2 g, SodiumContent 8.5 mg, SugarContent 32.3 g

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Ours is a 2 person household. My roomie is my Pops (since Mom's passed) and he putters around all day til I get home from work, then we have dinner together. To keep him active and involved, I try to make things that he can pull from the freezer and put in the oven, thereby "cooking dinner" for me, which makes us both feel great. This is a standby side dish we both love, and one large potato feeds us both, with a protein and a veg. Hope you like them!
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  • •This is a good point to mention: A) I usually make 6 potatoes at a time, which gives me at least 6 foil pans of potatoes for the freezer (sometimes 7, depending on how the slices come out), which is 6 side dishes I don’t have to “fix” later. For ALL this I use maybe 1 cup of sugar and probably a tablespoon of cinnamon, and one stick of butter, as mentioned before, so it's not as sweet as you may first think. And B) if you’re worried the first time out about having enough sugar to go around, use a measuring cup to scoop out even amounts, and sprinkle those over your potatoes. If you have sugar left over, go around again. I’m pretty sure you can’t get too much of this stuff on there ...sidebar complete...now back to the directions: •Wash the sugar off your hands and lid up your pans (or cover with foil if that’s what you prefer). Mark each one with the date and contents. •Stack them in the freezer and when you need an easy, tasty side dish, pull one out. •Remove the lid or foil. •Slide it into the oven alongside whatever protein you’re serving that night and leave it alone for an hour. The potatoes will be hot and the “candy” will be set, and there will be a nice syrup in the bottom of the pan that you can drizzle back over the potatoes once they’re on the plate. •Enjoy! (and remember to accept all the compliments gracefully)
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