Title: 300 best Homemade Candy Recipes
Author: Jane Sharrock
ISBN: 978-0-7788-0475-8
Published by Robert Rose
Suggested Retail: $24.95 US
Since I like sweets, this book is like kryptonite for me! If you enjoy candies, chocolates, lollipops, cremes, fudge, toffee, holiday treats, or even no-bake cookies, this book will be on your must-have list. 300 Best Homemade Candy Recipes features a Candy Cooking Guide, metric charts, candy glossary, and large problem/solution section. There isn’t an image for every recipe, but those that are included are helpful and look scrumptious.
Near the beginning of the book is “Jane’s Top 40”. Jane provides her top 40 selections for candy that is broken down into super simple, easy, average, and advanced to get your feet wet with her new book. The titles and page numbers are listed for easy referencing from this single page.
300 Best Homemade Candy Recipes will provide you with a wealth of knowledge for candy making and a wide array of recipes to experiment with. I didn’t realize there were even potato candies! Three recipes have been provided to try below. Enjoy!
Courtesy of 300 Best Homemade Candy Recipes by Jane Sharrock © 2014 www.robertrose.ca Reprinted with publisher permission.
Butterscotch Nut Marshmallows, page 32, Old Fashioned Cooked Candies
The kid inside you will love these fluffy, white marshmallows coated in rich, gooey butterscotch and crispy chopped nuts.
11⁄2 cups pecans, finely chopped 375 mL
11⁄2 cups packed light brown sugar 375 mL
3⁄4 cup half-and-half (10%) cream 175 mL
or evaporated milk
1⁄4 tspsalt 1 mL
1⁄2 tspvanilla extract (optional) 2 mL
25 to 35 large marshmallows 25 to 35
- Skill Level: Average
- Makes 25 to 35 marshmallows
- or 2-quart heavy saucepan
- Candy thermometer
- Cover a large countertop area or large baking sheet with waxed paper. Place the chopped pecans into a small dish.
- In a heavy saucepan over low to medium-low heat, bring the sugar, half-and-half and salt to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cook, stirring occasionally to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 238°F/115°C recommended).
- Remove from the heat. Stir in the vanilla, if using. Set the saucepan into a pan or sink filled with hot water to keep the butterscotch warm. (Do not allow the hot water to seep into the butterscotch mixture.) Using a fork, toothpick or specially designed dipping tool, dip the marshmallows, one at a time, into the hot butterscotch mixture. Roll the coated marshmallows in the chopped pecans. Place on the waxed paper to cool. Store in an airtight container.
Cook’s Notes
If the butterscotch becomes too stiff to coat the marshmallows, warm it over low heat until the candy reaches the desired consistency.
For smaller-size servings, cut the marshmallows in half before dipping.
Storing Candy
Most candies should be stored in an airtight container to keep them fresh. Unless specifically instructed in the recipe, refrigeration is often a matter of personal choice, but generally, most fudges and fudge-like candies should keep at least 1 week at room temperature and at least 1 month, sometimes much longer, if refrigerated. Excessive heat, high humidity, or added ingredients such as fruit may shorten the storage time so it is important to use common sense. If the color or texture of the candy has changed, dispose of it and make a fresh batch.
Tuxedo Fudge, page 147, Two Flavor Fudges
Make a date with this black and white old-fashioned fudge, combining coconut, pecans and chocolate into one layered candy.
Coconut Layer
2 cupsgranulated sugar 500 mL
Pinch salt Pinch
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract5 mL
1⁄2 cup sweetened flaked coconut 125 mL
Chocolate Layer
2 cupsgranulated sugar 500 mL
2 tbspunsweetened cocoa powder 30 mL
Pinch salt Pinch
1⁄2 cup butter or margarine 125 mL
1⁄4 cup light (white) corn syrup 60 mL
1⁄2 cup milk 125 mL
1 tsp vanilla extract5 mL
1⁄2 cup pecans, in large pieces 125 mL
(optional)
- Skill Level: Advanced
- Makes about 31⁄2 lbs (1.75 kg)
- 8- or 9-inch (20 or 23 cm) square pan, lined with parchment (see Cook’s Note, page 141) or buttered
- 2-quart heavy saucepan
- Candy thermometer
- To make the coconut layer: In heavy saucepan over low to medium-low heat, bring the sugar, salt, butter, corn syrup and milk to a boil, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
- Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the coconut. Spread the candy into the prepared pan. Cool at room temperature while making the chocolate layer.
- To make the chocolate layer: In a clean saucepan, combine the sugar and cocoa until well blended. Add the salt, butter, corn syrup and milk. Bring to a boil over low to medium-low heat, stirring until the sugar dissolves and the mixture begins to boil. Cover and cook 2 to 3 minutes to dissolve the sugar crystals on the sides of the pan. Remove the lid. Cook, stirring only as needed to prevent scorching, to the soft ball stage (234°F to 240°F/112°C to 116°C, with 236°F/113°C recommended).
- Remove from the heat. Cool slightly, about 10 minutes. Add the vanilla. Beat by hand until the candy begins to thicken and lose its gloss. Stir in the pecans, if desired. Spread the chocolate layer over the coconut layer in the pan. Cool and cut into squares. Store in an airtight container.
Blue Ribbon Turtles, page 200, Balls & Shaped Candies
Simply delicious.
72 pecan halves72
36 soft caramels, unwrapped 36
2 to semisweet chocolate, 60 to
4 oz chopped 125 g
- Skill Level: Novice, Easy
- Makes 18 pieces
- Preheat oven to 325°F (160°C)
- Large baking sheet, lined with aluminum foil, foil buttered
- Double boiler
- Place the pecans on the prepared baking sheet, arranging the pecan halves in X-shaped groups of four. Press the caramels by hand until slightly flattened. Place 2 caramels on top of each cluster, lightly pressing the caramels into the pecans. Heat the clusters in the oven 5 to 8 minutes or until the caramels soften. Remove from the oven and place the baking sheet on a wire rack. If needed, use a buttered spatula to spread the softened caramels over the pecans. Cool.
- Cover a large countertop area with waxed paper. Remove the clusters from the baking sheet and place on the waxed paper.
- In the top pan of a double boiler over hot but not boiling water, melt the chocolate, stirring until smooth. Brush the tops of the clusters with the melted chocolate. Let stand until the chocolate is firm. Store in an airtight container in the refrigerator.
Cook’s Note
The chocolate may be melted in the microwave if preferred.
Disclosure: I received a copy of this book in exchange of an honest review. No other compensation was received. The thoughts and feelings expressed are my own.
