Recipes tagged with « Candy »
Classic Divinity Candy
Sugar, syrup, and egg whites whipped into clouds of sweet fluff. The process demands precision. Sugar reaches soft ball stage—around 255-265 degrees—without stirring. Whisking egg whites separately until stiff peaks form sets structure, then folding in syrup slowly carries the air and moisture needed. Vanilla and nuts add texture and aroma. Cooling at room temp allows drying, not melting. Aim for glossy, thick, but not overmixed. Traditionally southern, updated with honey instead of corn syrup and pecans swapping walnuts. Small mounds, about a tablespoon. Make 35-40 pieces. Store airtight once fully set.
Nutty Caramel Brittle
Crunchy candy mixing sugar, corn syrup, butter, salt, and toasted almonds with a hint of sea salt and cinnamon. Melt sugars without stirring till light amber. Reach hard crack stage at 300°F. Add baking soda and pure vanilla fast to get bubbled texture. Spread hot caramel quickly, cool fully, snap. Substituting peanuts with almonds and salted butter for deeper flavor. Cinnamon adds subtle warmth. Watch sugar color not burn; moving pan off heat controls carryover cooking. Classic brittle reimagined with simple twists and expert timing cues.
Chunky Candy Fudge
Rich fudge crafted from altered sugar quantities with brown sugar replacing granulated sugar. Heavy cream stands in for evaporated milk, adding creaminess. Dark cocoa and peanut butter chips swap out chocolate and marshmallow creme, creating a nutty twist. Nuts remain, but pecans swap with walnuts. Heat to soft ball stage. Cool, then lift from pan to slice. Textured, dense, and a little grainy. Perfect for candy lovers who want a fudge with more bite and depth rather than pure smoothness.
Chunky Buckeye Bites
Peanut butter and honey replace some sugar and classic butter for a richer filling. Creamy peanut butter mixed with subtle salt and vanilla. Shape by hand then chill well to firm up before chocolate dunking. Dark chocolate melds with butter for gloss and snap. Chill until set, with a pinch of espresso powder for depth inside. Crisp chocolate, soft with a hint of sweet and savory. A snack with layered textures and a nostalgic nod to Ohio’s favorite treat.
Dairy-Free Maple Cream Candy
A classic creamy sweet treat transformed with no dairy or nuts. Made with oat creamer and coconut sugar, simmered to precise temperature, whipped for texture. Subtle toasted coconut adds slight crunch, while mashed cooked sweet potato replaces traditional sugars partially for moisture and natural sweetness. Avoid stirring during cooking; watch for delicate bubbling and color deepening. Cooled gently before beating brings the right grainy but tender finish. Chilled or room temp sets firm yet chewy. Ideal for those needing vegan and allergen-conscious options without sacrificing texture or integrity.