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Archive for the ‘Candies’ Category

Peanut Butter Patties

Active Time: 30 minutes Total Time: 1½ hours Amount: about 30 patties

INGREDIENTS:

  • 1 sleeve of Snacker Crackers
  • 1 cup Creamy Peanut Butter
  • 1 (12 ounce) package Semi-Sweet Chocolate Chips
  • ½ cup butter, cubed

DIRECTIONS:

  1. Spread crackers with peanut butter; set on baking sheet.
  2. Refrigerate until peanut butter is solid (about 1 hour).
  3. Using a double boiler or a heat-proof bowl over the top of a saucepan, fill halfway with water; bring to a boil. Reduce heat to simmer.
  4. Add chocolate chips and butter to top of double boiler or bowl. Continue heating until chocolate is melted, stirring occasionally. Remove from heat.
  5. Dip crackers in chocolate; allow excess chocolate to drip off of crackers. Place on wire rack over wax paper or directly on wax paper.
  6. Allow to cool completely. Store in an airtight container.
Quick and Delicious Cooking Ideas

Category:

Candies, Recipes

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Easy Rice Crispy Treats Recipe

Rice Crispy Treats are fun to make and eat.

Ingredients:

  • 6 cups of Rice Crispy Treats
  • 1 stick of butter
  • 1 large bag of miniature marshmallows

Directions:

  1. On low heat, melt butter and marshmallows.
  2. Stir in Rice Crispy treats.
  3. Grease 10 x 9-inch pan or glass dish.
  4. Pour into the pan and press firmly, then cut into squares.
Quick and Delicious Cooking Ideas

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Candies, Party Food, Recipes

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Understanding Candy Stages and Temperatures

Using a Candy Thermometer

Before making candy, check your candy thermometer for accuracy by placing it in water and then bringing the water to a boil. The thermometer should register 212°F (100 degrees Celsius). If the reading is higher or lower, take the difference into account when testing the temperature of a syrup.

Stage of CandyWhat does it makeTemperature
Thread StageBinding agent for fruit pastes223-234°F (106-112°C)
Soft-ball stageFondant and fudge234-240°F (112-116°C)
Firm-ball stageCaramel candy244-248°F (118-120°C)
Hard-ball stageMarshmallows250-266°F (121-130°C)
Soft crack stageTaffy270-290°F (132-143°C)
Hard crack stageBarley sugar300-310°F (149-154°C)
Caramel stageGlazes, coating agents320-350°F (160-177°C)

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Candies, Recipes

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Passover Pecan Sandies

Pecan Sandies are one of my favorite cookies. They’re basically a pecan shortbread and they melt in your mouth, which is also why they’re known as Melting Moments. They were a staple in our kitchen when we were catering and always one of the first things gone from cookie trays or pastry tables. Switching out […]

Passover Pecan Sandies (Melting Moments)

This posted is shared from another blogger.

Category:

Candies, Recipes, Seasonal

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Chocolate Covered Peanut Butter Cherries

I have no idea how many of these I’ve made over the years, but I know it’s been thousands and thousands. Chocolate Covered Peanut Butter Cherries were always part of pastry tables, added to trays of baking or made extra-large and offered in my pastry showcase. These are kind of retro, and no matter the […]

Chocolate Covered Peanut Butter Cherries

This post is shared from another blogger. My daughter and I made them. They tasted good. My son said that the peanut butter was a little much and it would have been better to have left the peanut butter out.

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Candies, Recipes

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