Candy Time

Every time I use a single word in front of 'TIME', I automatically think of that song Hammer Time, and the song stays with me forever. I don't suppose that happens to any of you does it?
So as I was writing this post, guess where the other half of my brain was? Yup! Tossing each shoulder up and scooting along the floor sideways in my parachute pants.


Here we have a caramel recipe and a toffee offering. The difference? Although both are very similar in appearance and taste, caramel is made with milk and is cooked in less time. Caramel, also, hardens at a lower temperature(about 250-degrees F) than does toffee because of the addition of milk. Toffee, on the other hand, hardens at about 300-degrees F because of the shorter crystals on a molecular level.
　

Soft, Yet Crunchy, Caramels

My son comes running every single time he knows I am doing a shoot now.

 

I adore the down-home feel(and taste)of molasses-flavored caramels, and I think you will too. Add to that some maple syrup and you have yourself an indulgence that should not only be enjoyed during the Holidays, but year round. Just pay attention when the caramel reaches the correct color and consistency before removing from heat. It only takes a minute for it to overcook, burn and just plain be nasty tasting. But even so, at least it won't stick to your teeth if it is just a tad too hard.
Nonstick cooking spray
1/4 cup butter or margarine
3/4 cup sugar
1 tablespoon molasses
1/2 cup maple syrup or dark corn syrup
1/2 cup sweetened condensed milk

　

Place a sheet of wax paper in the bottom and up the sides about an inch of a bread loaf pan. Spray with nonstick cooking spray liberally. Combine all food ingredients in a medium saucepan, mix to combine. Place over medium heat and once bubbling, cook 6 minutes, stirring frequently. Although it will be dark to begin with, you will notice the caramel getting darker. Once it looks as though it is pulling away from the sides of the pot when stirring and it is dark amber in color, immediately remove from heat and pour into prepared pan. Let cool, at room temperature, enough to handle. Invert the pan onto work surface, tapping the bottom if necessary to loosen. Immediately cut into thin, 1-inch strips and slowly roll tootsie-roll fashion. If you do this slowly and use the warmth of your fingers, this is easily accomplished without breaking. Wrap in small bits of waxed paper if desired.

Alternately, you can let this completely harden before removing from pan. Break apart using a rolling pin into various sizes.

　

　
　

Cocoa Crispy Buttercrunch Toffee

Here is a delightfully crunchy toffee recipe for those who are not able to withstand the effects of peanuts. Just as crunchy as a nut, but without the fat and worries. If desired, by all means replace the Panko bread crumbs with chopped nuts of your choice.

1 cup Panko bread crumbs
1/2 cup brown sugar
1 tablespoon cocoa powder
1 teaspoon cinnamon
Nonstick cooking spray
1/4 cup butter or margarine
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
　

In a bowl, combine bread crumbs, brown sugar, cocoa and cinnamon until mixture is evenly colored; set aside. Layer wax paper on the bottom of a bread loaf pan, and up the sides about an inch. Spray with nonstick cooking spray. Evenly layer half the crunch topping on the bottom. In a medium saucepan, add butter, sugar, corn syrup and water and bring to a boil over medium heat. Stirring occasionally, cook 7-8 minutes, or until it turns to a medium brown color, now stirring frequently. The color change will be almost instant, so keep a close eye on it. Pour into prepared pan, top with remainder of crunch topping and let cool completely. Invert onto a work surface of plate and break into desired sizes.

Super Easy Peanut Butter Snowballs

Peanut Butter and Jelly Snowballs

What a great little gift for the children at your Holiday table this year. heck, the adults may want to try to "take candy from a baby", but good luck with taking these delightful, children's treats away. With the perfect amount of peanut butter and jelly, and a sprinkling of snow over each, they are the perfect mouthful.

1 cup creamy or chunky peanut butter

1 1/4 cups powdered sugar

2 cups(12 ounces) white chocolate chips*

2 tablespoons vegetable shortening or oil

2-3 tablespoons jelly

1 cup shredded coconut



In a large mixing bowl, combine peanut butter, powdered sugar and vanilla. Mix on medium speed for about a minute or until very smooth but thick and pullling away from the sides of the bowl.
Form this mixture into balls the size of a quarter using a teaspoon. Place it in the palm of your hand and make an indent in the middle. Scoop a bare 1/4 teaspoon jelly into this indentation and fold over the peanut butter filling, sealing well. Place the filled peanut butter ball on a cookie sheet or plate and refrigerate for 30 minutes, or until firm. You don't have to cover them.

Meanwhile, melt the chocolate in the microwave for 60 seconds, lightly stir and continue heating in 15 second intervals until completely melted. Remove balls from refrigerator and grab yourself fork. Plunge the peanut butter balls into the melted chocolate, roll around in it with your fork and lift out to gently shake excess chocolate off. Transfer to a plate or pan that has been lined with film wrap and continue with remainder of balls. If there is any chocolate left over, drizzle over the tops. Sprinkle coconut over the top of each while still wet from chocolate and rrefrigerate until chocolate is firm.


　
　

* You can substitute white candy coating without adding the shortening here as well, or use white chocolate squares, but you WILL need to use shortening or oil.

Makes about 20 small snowballs

Sugar Plums

The Sugar Plum Tree
Have you ever heard of the Sugar-Plum Tree?

'T is a marvel of great renown!

It blooms on the shore of the Lollipop sea

In the garden of Shut-Eye Town;

The fruit that it bears is so wondrously sweet

As those who have tasted it say)

That good little children have only to eat

Of that fruit to be happy next day.

　

When you 've got to the tree, you would have a hard time

To capture the fruit which I sing;

The tree is so tall that no person could climb

To the boughs where the sugar-plums swing!

But up in that tree sits a chocolate cat,

And a gingerbread dog prowls below--

And this is the way you contrive to get at

Those sugar-plums tempting you so:

　

You say but the word to that gingerbread dog

And he barks with such terrible zest

That the chocolate cat is at once all agog,

As her swelling proportions attest.

And the chocolate cat goes cavorting around

From this leafy limb unto that,

And the sugar-plums tumble, of course, to the ground--



Hurrah for that chocolate cat!

There are marshmallows, gumdrops, and peppermint canes,

With stripings of scarlet or gold,

And you carry away of the treasure that rains

As much as your apron can hold!

So come, little child, cuddle closer to me

In your dainty white nightcap and gown,

And I 'll rock you away to that Sugar-Plum Tree

In the garden of Shut-Eye Town

　
Reprinted from Poems of Childhood. Eugene Field. New York: Charles Scribner's Sons, 1904

What child hasn't heard of at least the beginning stanza of this classic poem? The numbers are dwindling, I am afraid, as well as the number or people who have actually had the enjoyment of the taste treat associated with this story.

True Sugar Plums were so-named because, although not actually 'sugared plums', the original recipes used raisins or dried plums, otherwise known as prunes. Raisins were held together with nuts of various types and other dried fruits and rolled into small truffle-like balls They were a hit with youngsters and oldsters alike many generations ago. Without altering the original too much, try The Yankee Chef's version of this Christmas sweet the way your forebears tasted them, with only a couple of extra touches to round off the textural experience.

Today's recipes use the food processor or blender to finely mince all the ingredients, but I think that method muddles the flavor too much and gives it a monotone texture.......Blah! By simply chopping the ingredients by hand, the taste is fantastic and you can actually distinguish the different flavors all "rolled up into one". Adding granola is a great touch as well, but if you happen to have some granola-type cereal on hand, even the nut-laden variety, by all means this is a nice alternative too. Refer to NOTE for extended list of various alternatives to use.

1/2 cup raisins, left whole or chopped

1/2 cup granola

1/2 cup dried banana chips, crushed

1/2 cup candied green cherries, chopped

1/2 cup dried plums(prunes), orange-scented, chopped

1/2 cup candied red cherries, chopped

1/2 cup orange marmalade

1/2 cup honey

　

In a large bowl, combine all ingredients well with damp hands or use gloves(latex that is-work gloves won't work so well here). This may be best accomplished if you have a standing mixer with a paddle attachment. With your hands still slightly wet from water, mold into small balls, pressing tightly to mold. Place on a large platter and let air dry for an hour to dry the outside and make less sticky. Cover and keep until needed at room temperature. For a 'sweet and salty' flavor, sprinkle some kosher or other large-grained salt on top of each Sugar Plum.

　

NOTE: You may also substitute the following or use some imagination to form that perfect Sugar Plum, I promise Santa will love it just the same. I use candied fruits here because it adds that special flavor and extra holding power. Use all dried ingredients if desired. Try dried apple slices, candied pineapple(both yellow and green), crushed walnut, pecans or slivered almonds, golden raisins, dried apricots, candied or grated lemon or lime peel, candied citron or shredded coconut.