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Candy
Welcome to our cook
book.
Candied Orange Peels
2 Pounds of oranges (5 large ones)
3 Cups of sugar
1/4 Cup of light corn syrup
Cut oranges in half lengthwise. Squeeze out as much juice as possible. (Refrigerate for use as desired.) Cut the peel halves in half lengthwise. In a heavy 3-quart saucepan, bring peel and 2 quarts of water to a boil, then reduce the heat, and simmer, covered, 30 to 40 minutes, or until peel is tender. Drain and cool slightly. Carefully scrape the excess pulp from the peel. In the same saucepan, combine 1 cup of water, 2 cups of sugar, and corn syrup. Cook over medium heat, stirring constantly, until the sugar is dissolved and syrup comes to boiling; continue cooking, without stirring, to 235F. on a candy thermometer, or until a little dropped in cold water forms a soft ball. Add the peel and simmer gently, stirring frequently, 30 to 40 minutes, or until peel becomes translucent. (To prevent scorching during cooking, lift the peel off the bottom of the pan several times.) Turn the peel and syrup into a bowl. Let it stand in a cool dry place, covered, overnight. The following day remove the peel from the syrup to a wire rack and let it drain 3 hours. With kitchen scissors, cut the peel into 1/4-inch-wide strips. Roll in remaining sugar, coating well. Place on a rack to partially dry - about 3 hours. Roll in sugar again. Store tightly in a covered container.
Submitted by: Jennifer Strand
Independent Consultant
Usborne Books At Home - Canada
Visit my website for more info: http://www.usborne.ca/jennifers
Marshmallow Fudge BonBons
2 cups Sugar
2 cups Cream
8oz Chocolate (semi-sweet, melted)
¼ cup Butter
1 tsp Vanilla
1 cup Marshmallows
2oz White Chocolate
Blend the sugar, cram 5oz chocolate, butter and vanilla in a sauce pan. Bring to a boil and cook to a soft ball stage (238°F or 114°C). Melt the marshmallows in a double boiler and blend into the fudge.
Pour mixture onto a greased cookie sheet. As mixture cools, break walnut size pieces off and roll to form smooth balls. Place balls back on the cookie sheet and allow to cool.
Dip into the remaining chocolate, drizzle with white chocolate.
yield: 24 candies
They ended up being kind of flatter more than balls, but they are so yummy.. I added a couple of drops of mint extract with the vanilla and with just that hint of mint, they are even yummier!
PLEASE NOTE! If you have never made candy before... BE SURE to have a candy thermometer!! I ruined the first batch because I thought I could manage without it, but it takes quite a while of stir/boil time to get up to temperature!
ENJOY!!
Submitted by:
Kelly
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