Candy

Online Cooking
Marshmallows
Salted Caramels
Maple Creams
10 Candy Recipes
Lollipops    Lollipops
Pecan Praline
Peanut Brittle   Almond Brittle   Almond Butter Crunch    English Toffee
Almond Butter Crunch
No Bake Oatmeal Chocolates
Coconut Candy
Candy Cane Chocolate Bark    Fudge   Butterscotch Nut Fudge
Rocky Road Chocolate Nut Clusters
Rum Balls
Fresh Peach Candy
Turkish Delight
Salted Caramels     Salted Caramel    Chocolate Caramel

http://www.candyrecipes.biz/
http://candy-recipes.net/

How to make Rock Candy
http://candy.about.com/od/hardcandyrecipes/r/rock_candy.htm

Homemade Marshmallows
About 1 cup confectioners’ sugar
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1 cup cold water, divided
2 cups granulated sugar (cane sugar worked just fine)
1/2 cup light corn syrup
1/4 teaspoon salt
2 large egg whites or reconstituted powdered egg whites
1 tablespoon vanilla (alternately: 1/2 of a scraped vanilla bean, 2 teaspoons almond or mint extract or maybe even some food coloring for tinting)
Directions:
Oil bottom and sides of a 13- by 9- by 2-inch rectangular metal baking pan and dust bottom and sides with some confectioners’ sugar.
In bowl of a standing electric mixer or in a large bowl sprinkle gelatin over 1/2 cup cold cold water, and let stand to soften.
In a 3-quart heavy saucepan cook granulated sugar, corn syrup, second 1/2 cup of cold water, and salt over low heat, stirring with a wooden spoon, until sugar is dissolved. Increase heat to moderate and boil mixture, without stirring, until a candy or digital thermometer registers 240°F, about 12 minutes. Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
With standing or a hand-held electric mixer beat mixture on high speed until white, thick, and nearly tripled in volume, about six minutes if using standing mixer or about 10 minutes if using hand-held mixer. (Some reviewers felt this took even longer with a hand mixer, but still eventually whipped up nicely.)
In separate medium bowl with cleaned beaters beat egg whites (or reconstituted powdered whites) until they just hold stiff peaks. Beat whites and vanilla (or your choice of flavoring) into sugar mixture until just combined. Pour mixture into baking pan and don’t fret if you don’t get it all out (learning from my mess of a first round). Sift 1/4 cup confectioners sugar evenly over top. Chill marshmallow, uncovered, until firm, at least three hours, and up to one day.
Run a thin knife around edges of pan and invert pan onto a large cutting board. Lifting up one corner of inverted pan, with fingers loosen marshmallow and ease onto cutting board. With a large knife trim edges of marshmallow and cut marshmallow into roughly one-inch cubes. (An oiled pizza cutter works well here too.) Sift remaining confectioners’ sugar back into your now-empty baking pan, and roll the marshmallows through it, on all six sides, before shaking off the excess and packing them away.

Almond Brittle
1 1/2 C sugar, 1/2 C water, 1/2 C light corn syrup, 1/4 t instant coffee granules,
3 t baking soda, 1 C slivered almonds
Line a 13-in. x 9-in. x 2-in. baking pan with foil; butter the foil and set aside.
In a saucepan, combine the sugar, water, corn syrup and coffee granules. bring to a boil over medium-high heat, stirring constantly, until a candy thermometer reads 290 degrees F.
Sprinkle with baking soda, stirring constantly (mixture will foam). Stir in the almonds. Pour into prepared pan. Cool completely.

Almond Butter Crunch
1 C butter, 1 1/3 C sugar, 1 T light corn syrup, 3 T water,
1 C coarsely chopped blanched almonds toasted
4 (4 1/2 ounce) bars milk chocolate,\ melted
1 C finely chopped blanched almonds, toasted
Melt butter in heavy 2-quart saucepan. Add sugar, corn syrup, and water. Cook, stirring often, to hard-crack stage (300 degrees F). Watch closely after temperature reaches 280 degrees F. Quickly stir in coarsely chopped nuts; spread in well-greased 13 x 9 x 2-inch pan. Cool thoroughly. Turn out on waxed paper; spread top with half the chocolate; sprinkle with half of finely chopped nuts. Cover with wax paper; invert and top with remaining chocolate and nuts. If necessary, chill to firm chocolate. Break in pieces.

Butterfinger Candy
1 C peanut butter, 1/3 C light corn syrup, 1 C sugar, 1/3 C water, Melted chocolate
Cook corn syrup, sugar and water to 310 degrees F. Remove from heat, and stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate.

Opera Fudge
1/4 C butter, 2 1/2 C sugar, 2/3 cup evaporated milk (or small 5 ounce can)
7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1 cup nuts (optional; walnuts, almonds or pecans)
1 teaspoon vanilla extract, 1/2 teaspoon salt
Line a 9-inch square pan with aluminum foil and set aside.
Set butter aside to warm.Heat milk at medium setting until warm then add sugar and salt. Bring to a rolling boil (medium-high) while stirring constantly with a wooden spoon.
Add Marshmallow Creme.
Bring back to a boil for 5 full minutes by the clock (start timing once the boil resumes).The mixture will start to turn brown during the boil. If you get brown flakes in the mixture then turn down the heat a little.Remove from heat and add vanilla, butter, salt, and nuts; mix thoroughly and pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares.

Candied Orange Slices
Peel and quarter oranges. Make a syrup of 2 cups sugar and 2 cups water. Boil until it forms a hard ball when dropped in cold water.Remove from heat; dip orange quarters in the syrup. Drain until cool in a fine sieve placed over a platter or bowl so that the syrup will not be wasted. The sugar will be crystallized. Grapefruit and tangerines may be candied in the same way.
Candied Lime Peel
2 limes1/2 cup granulated sugar1 1/2 cups water
Squeeze juice from limes and save in refrigerator for later use.
Slice lime peels thinly. In a heavy saucepan on high heat, boil sugar and water for 3 minutes.Add lime peels. Reduce heat to medium and simmer for 1 hour, or until skin is softened.Cool on a wire rack set over a cookie sheet. Dry on the rack for 12 hours.Refrigerate in a covered container.