Candy!?!?!?
Question by Stashaa: Candy!?!?!?
Does anyone has a gobstopper recipe or a jawbreaker recipe or any type of candy recipe that you think would sell at a school fete?
thanks
Best answer:
Answer by Melissa A
Lollipops are the last thing you expect to see on a petit-four tray in a fancy restaurant, so that’s why I like to serve them last at mine. People burst out laughing when these jewel-like treats arrive on a silver platter after dessert. But then they sit back and savor those suckers right down to the stick! I never get tired of watching Chicago’s most elegant diners licking lollipops like kids. These ones will help adults and kids celebrate Halloween. Try making them yellow with orange and brown candy corn. If you use a very long stick, they will look and feel more fancy. Let the syrup cool a bit to thicken it slightly, and then pour it over the ends of the sticks.
6 or 8-inch lollipop sticks, as needed
Candy corns, as needed
2 cups sugar
2/3 cup corn syrup
2/3 cup water
1/4 teaspoon orange or lemon extract
Few drops orange or yellow food coloring
Small plastic bags, as needed
Plastic spider finger rings, as needed
Equipment: Lollipop collar molds; Silicone baking mat
If you have lollipop collar molds, lay them on a silicone baking mat-lined sheet pan, fit them with sticks, and place 1 piece of candy corn in each collar. Or, just lay out the sticks in rows on a silpat mat, leaving 3 inches of space between them and place a piece of candy corn above the stick.
Combine the sugar, corn syrup, and water in a clean, dry small saucepan (preferably 1 with a pouring spout) fitted with a candy thermometer, and bring to a boil over high heat. Without stirring, cook until the mixture reaches 305 degrees F or “hard crack” stage on the candy thermometer. (While the syrup is cooking, occasionally wash down the sides of the pan with a clean brush dipped in water, to prevent crystallization.)
When the mixture is done, remove the pot from the heat and dip it into an ice bath for 15 seconds to stop the cooking. Add the extract and food coloring and stir very gently with a wooden skewer so that the color is evenly distributed. (To avoid air bubbles in the finished lollipops, stir the mixture gently in both directions, but be careful not to over mix.)
Pour or carefully spoon the syrup into the molds or just over the sticks and candy corns, if not using collars, to make a quarter-sized disk. Cool until hard, at least 20 minutes.
Lift the suckers off the mat and remove from the molds. Slip plastic bags over the lollipops and gather the bag shut with a plastic spider finger ring. Store in an airtight container for up to 2 days.
Know better? Leave your own answer in the comments!
Tags: candy
Things for school doesnt normally have to be candy because of the kids, some people would rather have cupcakes and get messy with the frosting. and besides… just add a pinch of sprinkles and let your imagination go wild.
http://www.completerecipes.com/search.php
Here is an site that you can choose any candy well sell if it taste good
A candy mixture that is great is called kibbles and bits
You take chex mix, peanuts,pretzel Styx’s. marshmallows (small) combine in bowl then take candy bark any flavor melt it microwave then pour it over mixture
coat it well then drop tablespoon of mixtures on wax paper let cool that’s it
Beth
I use these recipes for gift giving at Christmastime.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I’ve made this without the flavoring & nuts….I want to try
rolling
into balls and dipping in a chocolate coating….sounds good to
me.)
I’ve doubled all the above recipes. The Marshmallow Nougat
recipe…doubled and added a container of white frosting (had an
extra one….so thought….why not!)
I use a double boiler..(prefer the double
boiler)…add chips in first …then rest of
ingredients…..saving
nuts and flavorings for last.
MICROWAVE PEANUT BRITTLE
1 cup sugar
1/2 cup corn syrup
*1 cup dry-roasted, salted peanuts
1 teaspoon butter
1 teaspoon vanilla
1 teaspoon sifted baking soda
1.)In a 1 1/2 quart microwavable bowl, stir together sugar & corn syrup. Microwave at high (100% power) 4 – 5 minutes (600 – 700 watt oven). 2.)Stir in nuts and continue to microwave boiling at high 3 – 5 more minutes.
3.)Add butter & vanilla and stir to blend well. Microwave at high 1 – 2 more minutes until nuts are lightly browned and syrup is very thick. At this point, thread should form when syrup drips off wooden spoon.
4.)Carefully remove candy from microwave and add baking soda. Gently stir candy until it is uniformly light and foamy.
5.)Quickly pour mixture onto a non-stick or lightly greased baking sheet. For thin brittle, quickly spread mixture as much as possible. For thicker, more foamy candy, do not spread.
6.)Let candy cool until hard and brittle, about 30 minutes, then release from baking sheet by bending sheet slightly. Break into small pieces and store in airtight container.
Makes about 1 lb. candy.
*Note: If using raw peanuts, stir nuts into sugar/syrup mixture before microwaving. Add 1/8 teaspoon salt if desired.
This is one of my favorite recipes for gifting at Christmastime, it was given to me by my 80 year old aunt in 1999 for our family reunion cook book.
Toffee, butter toffee, Sugar, water, Glucose. just before they set decorate with hundreds and thousands,or what ever