candy making 101-wichert - oklahoma state university...

Presented by

Marcy Wichert

Alfalfa County

Extension Educator

Family & Consumer Sciences/

4-H Youth Development

February 2010

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2

Why make candy? Why make candy? Why make candy? Why make candy?

Why include children in holiday preparations? Why include children in holiday preparations? Why include children in holiday preparations? Why include children in holiday preparations?

Why share candy with family and friends? Why share candy with family and friends? Why share candy with family and friends? Why share candy with family and friends?

“The way you celebrate Christmas can be a gift in itself, handing on traditions that will give your child a feeling of continuity, comfort, and joy in all the Christmases to come.”

The late Fred Rogers of PBS’s

beloved Mister Rogers’ Neighbor-

hood, as quoted in Taste of Home

Simple & Delicious, November/December 2009

3

Temperature and Candy Tests

Stage Temperature F Test

Thread 230 degrees Syrup spins a thread

from spoon

Soft ball 236-240 degrees In cold water forms a

soft ball that can be

handled

Firm ball 245 degrees In cold water forms a

firm ball

Hard ball 250-268 degrees In cold water forms a

hard ball

Crack 290-310 degrees Hardens at once in cold

Water; cracks rather

than bends when hit on

hard surface

Caramel 350 degrees Syrup turns brown

4

Microwave Recipes

Peanut Brittle

1 cup sugar

1/2 cup white corn syrup

1 cup fresh peanuts, unsalted

1/8 tsp. salt

1 tsp. butter

1 tsp. vanilla

1 tsp. baking soda

Combine sugar, corn syrup, salt and peanuts in 1-1/2 quart glass

measuring cup or bowl. Stir well. Cook in microwave 4 minutes,

stir. Return to microwave 3-1/2 more minutes. Remove from

oven. Mixture will be bubbling. Add butter and vanilla, stirring

well. Cook 1-1/2 more minutes. Remove from oven. Mixture

will be very hot. Add baking soda and gently stir mixture until

it is light and foamy. Pour onto lightly greased cookie sheet.

When completely cool, break into small pieces and store in air-

tight container.

Submitted by Dana Baldwin, Major County

Marshmallow Peanut Chocolate Candy

5 1/2 ounces mini marshmallows

12 ounces chocolate chips

1 cup salted peanuts

1/2 cup peanut butter

Butter an 8 inch pan. Melt chocolate chips and peanut butter

(2 minutes). Stir in peanuts and marshmallows. Pour into pan

and chill. Cut into squares.

Submitted by Rhonda DeVor, Woodward County Note: Since microwave ovens vary in power, cooking times may

vary from those listed.

5

Microwave Recipes

Microwave Brittle

1 c nuts

1 c sugar

1/2 c white corn syrup

1/8 t Salt

1 T Oleo or butter

1 t Vanilla

1 t Soda

Mix sugar, nuts, syrup, and salt. Microwave on High 8 1/2 min-

utes. Stop at 4 minutes to stir; turn bowl. Add vanilla and

oleo; microwave 1 1/2 minutes. Remove from microwave. Add

soda. Stir well. Pour on foil. Cool.

Submitted by Carol Laverty, Harper County

Microwave Aunt Bill’s Brown Candy

2 c sugar

1 t soda

1 c buttermilk

3/4 c butter

1 t vanilla

2 c pecan pieces

Place sugar, soda, buttermilk, and butter in large bowl. Cover

with plastic wrap and punch several steam holes. Microwave on

roast (70%) 15 minutes. Stir, repeat. Mixture should be soft

ball stage. Add vanilla and beat with electric mixer until soft

peaks form, approximately 10 to 15 minutes. Stir in pecans,

spread in buttered 9-inch square pan. Cool, cut into small

squares. Note: Can be cooked in saucepan on burner to soft

ball stage instead of microwave oven.

Note: Since microwave ovens vary in power, cooking times may

vary from those listed

6

Microwave Recipes

Speedy Turtles

18 oz semisweet chocolate chips

1 can sweetened condensed milk

2 t vanilla

1 7-oz jar marshmallow cream

4 c pecan pieces

Place chocolate in large glass bowl. Microwave until melted and

smooth, stirring every 10-15 seconds. Stir in sweetened con-

densed milk until well blended. Add vanilla. Stir in marshmal-

low cream until smooth. Add pecans and stir until evenly dis-

tributed. Drop onto waxed paper or into paper cups. Optional:

Place unwrapped caramel on waxed paper first, then spoon mix-

ture over to cover.

Easy-Breezy Peanut Butter Fudge

2/3 c smooth peanut butter

2/3 stick butter, softened

1 t vanilla

1/3 c condensed milk or half & half

6 c powdered sugar

1 c chopped roasted peanuts, optional

Combine peanut butter and butter in large microwave-safe

bowl; cook 2 minutes on high. Stir well and add vanilla, milk and

sugar, mixing well. Cook about 2 more minutes, until it starts

to bubble. Stir in chopped roasted peanuts and pour into but-

tered 9X13 inch pan. Allow to cool and cut into squares. Note:

May be topped with chocolate frosting or melted chocolate

chips

Note: Since microwave ovens vary in power, cooking times may


7

Microwave Recipes

Peanut Brittle

1/2 c light corn syrup

1 c raw peanuts

1 t vanilla

1 c sugar

1 t butter

1 t baking soda

In a large bowl, combine corn syrup, peanuts, and sugar. Cook

4 minutes on high power. Stir. Cook 4 minutes on high power.

Stir in butter and vanilla and cook 1 minute on high. Stir in

baking soda. Pour on buttered pan. Let cool. Break into pieces

and store in air-tight container.

Note: For pecan crunch, substitute pecans for the peanuts.

Submitted by Rhonda DeVor, Woodward County

Chocolate Covered Coconut Candy

1/4 c margarine, melted

1 lb confectioner’s sugar

14 oz coconut


2 t vanilla

1 box chocolate candy coating

In large bowl, mix margarine, milk, sugar, vanilla, and coconut.

Place in refrigerator to chill well. Form into small balls, ap-

proximately 1 inch in size. Place on cookie sheet and chill again.

Melt chocolate according to directions. Dip coconut candy

balls into chocolate and place on wax paper. May garnish with

sprinkles if desired. Store refrigerated, layers separated by

wax paper.

Submitted by Cathy James, Logan County Note: Since microwave ovens vary in power, cooking times may


8

Microwave Recipes

Chocolate Covered Nuts for Hubbies for

Valentine’s Day

2 c semi-sweet chocolate chips

1 c butterscotch chips

1 can mixed nuts

Melt the chocolate and butterscotch chips in the microwave,

then stir in 1 can of mixed nuts. (I add 1/2 c of whole pecans

because I love ‘em!) Drop by rounded tablespoons onto waxed

paper, let cool, and then place in a red tissue-lined tin with a

sweet note for your husband! You can’t lose on this recipe,

which was shared with me by Cynthia Nighswonger from Alva.

Submitted by Karen Armbruster, Woods County

Snickerdoodle Chex Mix

1/4 c sugar

1 t ground cinnamon

2 c Cinnamon Chex cereal

2 c Chocolate Chex cereal

4 c popped popcorn

1/4 cup butter or margarine

In a small bowl, mix sugar and cinnamon; set aside. In large

microwavable bowl, mix cereals and popcorn. In 1-cup micro-

wavable measuring cup, microwave butter uncovered on high

about 40 seconds or until melted. Pour over cereal mixture,

stirring until evenly coated. Microwave uncovered on high 2

minutes, stirring after 1 minute. Sprinkle half of the sugar

mixture evenly over cereal mixture; stir. Sprinkle with re-

maining sugar mixture; stir. Microwave 1 minute longer.

Spread on waxed paper or paper towel to cool. Store in air-

tight container. Note: Since microwave ovens vary in power, cooking times may


9

Microwave Recipes

Easy English Toffee

1 1/3 c sugar

1 c melted butter

1 T light corn syrup

2 T water

1 1/2 t vanilla

1 to 1 1/2 c chocolate chips

1/2 c chopped walnuts

Combine sugar, butter, corn syrup and water in 2-quart glass

baking dish. Microwave on High for 10 to 12 minutes until

caramel-colored, stirring twice. Stir in vanilla quickly. Pour

into buttered 9X12 inch dish. Sprinkle chocolate on top. Let

stand until soft, spread evenly. Sprinkle with walnuts. Let

stand in cool place until set. Break into pieces. Do not substi-

tute margarine for butter. Yield: 1 1/2 pounds.

Submitted by Cathy James, Logan County

Favorite Fudge

1/2 c butter

1/4 c milk

1 c semisweet chocolate chips

3 c powdered sugar

1 t vanilla

1/2 to 1 cup chopped nuts or toffee chips

Microwave butter, milk and chocolate 1 to 2 minutes or until

melted in a medium size mixing bowl, stirring often. Add pow-

dered sugar and vanilla and beat until smooth, 2 to 3 minutes.

Stir in nuts or chips. Spread in a buttered 8-inch or 9-inch

pan.

Submitted by Marlene Buck, Garfield County

Note: Since microwave ovens vary in power, cooking times may vary from those listed

10

Microwave Recipes

Cashew Rolls

3 c confectioners' sugar

1 jar (7 ounces) marshmallow creme

1 t vanilla extract

1/4 t almond extract

1 package (14 ounces) caramels

3 T water

3 c chopped salted cashews

In a bowl, combine the first four ingredients; knead until

smooth (mixture will be dry). Shape into eight rolls 5 inches

long and 1/2 inch in diameter (do not butter hands before

shaping the mixture). Wrap in waxed paper and freeze until

firm, about 2 hours. Place caramels in a shallow microwave-safe

dish; microwave, uncovered, on high until melted. Add water;

stir until smooth. Carefully dip the frozen rolls into the cara-

mel mixture, then roll in cashews. Wrap in waxed paper and

refrigerate 1 hour. Cut into 1/3-in. slices. Yield: 3-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 308 calories, 13 g fat

(4 g saturated fat), 1 mg cholesterol, 199 mg sodium, 45 g car-

bohydrate, 1 g fiber, 5 g protein

Homemade Sweetened Condensed Milk

1 c dry milk powder

2/3 c sugar

1/3 c boiling water

3 T melted butter

Combine all in a blender and process until smooth. Store re-

frigerated. This makes approximately 1 1/3 cup, same as one

can of purchased sweetened condensed milk. Note: Since microwave ovens vary in power, cooking times may


11

Traditional Recipes

Peppermint Potato Candy (Really!)

3/4 c warm mashed baked potatoes, with nothing added

2 t butter, softened

1 t peppermint extract

2 pounds powdered sugar

2 c semisweet chocolate chips

1 T vegetable shortening

In a large mixing bowl, beat the mashed potatoes, 2 t butter and

extract. Gradually beat in powdered sugar. Press into a foil-

lined 13X9 inch pan.

Melt chocolate chips with 1 T vegetable shortening; spread over

potato mixture. Cover and refrigerate until set. Using foil, lift

candy out of pan, discard foil. Cut candy into 1-inch squares.

Store in an airtight container. Makes about 2 3/4 pounds.

Chocolate Potato Candy

3/4 c mashed baked potato, with nothing added

1/2 t salt

1 t vanilla

1/3 c cocoa

4 1/2 c powdered sugar, approximately



Combine the mashed potato, salt and vanilla. Gradually beat in

the cocoa and sugar until the mixture is stiff enough to be

rolled into balls. Chill balls. Melt chocolate and vegetable

shortening together. Dip balls into chocolate and place on

waxed paper.

12

Traditional Recipes

Light & Buttery Caramel Popcorn

1 stick butter

1 c brown sugar

1/4 c white syrup

1/2 t salt

1/2 t baking soda

5-6 quarts air-popped popcorn

Preheat oven to 250 degrees. Combine butter, brown sugar,

syrup and salt in saucepan. Bring to a boil over medium heat,

stirring. Boil gently 2 minutes. Add baking soda and stir thor-

oughly. Quickly pour over popcorn in a very large bowl. Toss

well to coat popcorn. Not every kernel will be completely

coated (Remember, this is light caramel popcorn!). Place in a very large pan and bake for 45 minutes, stirring every 15 min-

utes. Remove from oven and continue to toss 2-3 minutes, al-

lowing popcorn to separate as it cools. Dump onto waxed pa-

per. Store tightly sealed. Note: Baking and cooking in brown paper grocery sacks is not advis-able, as they are not “food grade” and often harbor insects.

Caramel #1

2 c sugar

1/4 c butter

1/2 c white syrup

1 c cream

1 1/2 c half & half

1 t vanilla

Combine all but vanilla in heavy saucepan; cook to soft ball

stage over medium-high heat, stirring constantly. Remove

from heat and quickly add vanilla, stirring to blend. Pour into

lightly buttered pan; cool and cut into squares. Note: For a

darker caramel, substitute 1 cup brown sugar for 1 cup of the

white sugar.

13

Traditional Recipes

Tempt Me Truffles

4 c powdered sugar

8 oz cream cheese, softened

5 1-oz squares unsweetened chocolate, melted

1 t vanilla

Chopped and toasted almonds or pecans, and/or

Cocoa powder, and/or

Additional powdered sugar

Gradually add powdered sugar to cream cheese, mixing well

after each addition. Add melted chocolate and vanilla; mix

well. Chill several hours. Shape into 1-inch balls. Roll in

chopped nuts, cocoa powder or powdered sugar. Makes about

4 dozen. Store refrigerated.

Submitted by Paula Post, Kingfisher County

Caramel #2

1 c sugar

3/4 c white syrup


1/8 t salt

1/4 c butter

1 t vanilla

In heavy saucepan combine sugar, syrup, milk and salt; mix well.

Cook over medium heat, stirring gently but constantly to 230

degrees, soft ball stage. Remove from heat and cool slightly.

Stir in butter and vanilla. Pour into lightly buttered pan and

allow to cool before cutting into squares.

14

Traditional Recipes

Sugar & Spice Pecans

1 egg white

2 1/2 T water

3/4 c sugar

1 t ground cinnamon

1/4 t ground allspice

1/4 t ground cloves

1/4 t ground nutmeg

1/2 t salt

8 c pecan halves

Preheat oven to 275 degrees. Combine first 8 ingredients in a

large bowl; mix well. Add pecans and stir until evenly coated.

Spread pecans in a well buttered 15X10X1 inch jelly roll pan.

Bake for 50 to 55 minutes. Remove to waxed paper while still

warm; cool. Store in an airtight container.

Candied Cherries & Pineapple

Drain 2 large cans sliced pineapple, reserve syrup/juice. Com-

bine 2 c sugar, 1/2 c white syrup, and 1 2/3 c pineapple syrup/

juice in a heavy 10-inch skillet. Cook over medium heat, stir-

ring constantly, until it boils. Cook to 234 degrees. Add 1/3

of the pineapple slices, bring to boil, reduce heat, simmer 25

minutes or until transparent around the edges. Remove, drain

on wire rack. Repeat with remaining pineapple. Then add 3 8-

oz jars maraschino cherries, drained. Simmer 25 minutes. Re-

move to wire rack. Let dry 24 hours at room temperature;

store refrigerated.

15

Traditional Recipes

Homemade “Reese” Candy

1 c crunchy peanut butter

2 sticks butter, melted

1 (16 oz) box powdered sugar

1 c graham cracker crumbs

1 (12 oz) package chocolate chips

Mix peanut butter, butter, powdered sugar and graham

cracker crumbs. Spread in a jelly roll pan. Melt chocolate

chips and spread on top. Chill and cut into squares. Perfect for

a sweet tooth!


Cookies & Cream Fudge

3 (6 ounce) packages white chocolate baking squares

1 (14 ounce) can sweetened condensed milk

1/8 teaspoon salt

2 cups coarsely crushed chocolate creme filled sandwich cook-ies (about 20 cookies) (“Oreos” work well, but less expensive

brands also make a delicious product.)

In a heavy saucepan, over low heat, melt white chocolate with

sweetened condensed milk and salt. (Or, melt in a microwave

oven in a medium or large glass bowl, stirring after every 30

seconds on High heat, until melted.) Remove from heat.

Stir in crushed cookies.

Spread evenly into foil-lined 8-inch square baking pan.

Chill fudge 2 hours or until firm.

Turn fudge onto cutting board; peel off foil and cut into

squares.

Store tightly covered at room temperature.

Makes about 2 1/2 pounds.

Submitted by Recia Garcia, NW District

16

Traditional Recipes

English Toffee Bars

1 tablespoon plus 1-3/4 cups butter, softened, divided

2 cups sugar

1 tablespoon light corn syrup

1 cup chopped pecans

1/4 teaspoon salt

1 pound milk chocolate candy coating

Butter a 15-in. x 10-in. baking pan with 1 tablespoon butter; set

aside. In a heavy 3-qt. saucepan, melt the remaining butter.

Add sugar and corn syrup; cook and stir over medium heat until

a candy thermometer reads 295 degrees (soft-crack stage).

Remove from the heat, stir in pecans and salt. Quickly pour

into prepared pan. Let stand for 5 minutes. Using a sharp

knife, score into squares; cut along scored lines. Let stand at

room temperature until cool. Separate into squares, using a

sharp knife if necessary. In a microwave or heavy saucepan,

melt candy coating, stirring often. Dip squares, one at a time,

in coating. Place on waxed paper until set. Yield: 2-1/4 pounds.

Submitted by Arleen James, Texas County

Orange Pecans

3 c sugar

1 c water

1/3 c orange juice

1 T grated orange rind

4 c pecan halves

Cook sugar, water and orange juice to soft ball stage. Let cool.

Stir until creamy. Add orange rind and pecans. Drop on but-

tered cookie sheet and allow to set until firm. Enjoy and

share!


17

Traditional Recipes

Crock Pot Candy

1 jar (16-oz.) dry roasted peanuts, unsalted

1 jar (16-oz.) dry roasted peanuts, salted

1 package (12-oz.) semi-sweet chocolate chips

1 bar (4-0z.) German chocolate, broken into pieces

3 lbs. (or two planks) white bark, broken into pieces

Put ingredients into a 4 or 5 quart crock pot in order listed.

Cover and cook 3 hours on low. Do not remove lid. Turn off

and cool slightly. Mix thoroughly and drop by teaspoonfuls

onto waxed paper. Let cool thoroughly. Approximately 170

pieces.


Pecan Caramel Candies

63 miniature pretzels

1 package (13 ounce) Rolo® candies

63 pecan halves

Line baking sheets with foil. Place pretzels on foil; top each

pretzel with a Rolo® candy. Bake at 250 degrees for 4 min-

utes or until candies are softened (candies will retain their

shape). Immediately place a pecan half on each candy and

press down so candy fills pretzel. Cool slightly. Refrigerate

for 10 minutes or until set. Yield: 63 candies (about 1-1/4

pounds). Doesn't get any easier than this except trying to find

the package of Rolo® candies.

Prep time: 15 minutes; Ready in 45 minutes or less.


18

Traditional Recipes

Pinto Bean Fudge

Nonstick vegetable spray

2 cups cooked pinto beans, warm

1/3 cup margarine or butter, melted

1 cup unsweetened cocoa

4 ounces unsweetened baking chocolate, melted

1 tablespoon vanilla extract

2 pounds powdered sugar, sifted

1 cup chopped pecans or walnuts

Spray a 9-inch by 13-inch pan with cooking spray; set aside.

Mash or puree pinto beans. Add butter or margarine, cocoa,

baking chocolate and vanilla. Mix in powdered sugar gradually.

Add nuts. Press into pan. Cut into 96 pieces (8-by-12). Store

in the refrigerator.

Nutrition Information per one bar serving: 152 calories; 4 g

total fat (less than 1/2 gm saturated fat); 26 g carbohydrate;

20 mg cholesterol; 107 mg sodium; 32 mg calcium; 4 g protein;

2 g fiber.

Source: Schafer, E. and Miller, J.L. (1998) Vegetable Des-

serts ~ Beyond Carrot Cake & Pumpkin Pie, John Wiley & Sons.

Provided by Dr. Barbara Brown, State Specialist Submitted by Liz Gardner-McBee, Beaver County

Caramel Chocolate Dip

8 oz caramel candies

2 oz semisweet chocolate

1/2 c milk

Unwrap caramels. Combine all ingredients in a small heavy

saucepan over low heat, stirring occasionally, until smooth.

Cool. Serve with strawberries, bananas, grapes, apple slices,

or dried apricots. Refrigerate leftovers.

19

Traditional Recipes

GG’s Old Fashion Fudge

3 cups sugar

1/2 cup baking cocoa powder

1 1/2 cups milk

4 tablespoons butter or margarine

1 teaspoon quality, pure vanilla extract

1 cup pecans, optional

1. Generously butter about 2 inches down the sides of a heavy

saucepan. In saucepan, mix together sugar, cocoa, and milk.

Cook, stirring occasionally until mixture begins to boil. Cook to

soft ball stage over medium-high heat. Set saucepan in pan of

cold water (or sink). Add butter and vanilla on top but don’t

stir yet. Cool mixture to lukewarm.

2. Beat with a wooden spoon; add nuts if desired, continue

beating until mixture loses its gloss and changes to a lighter

fudge color. Beating takes quite a while but stop before it

gets too firm. Pour into a buttered 8” x 8” pan. Score top of

fudge while still warm. Cut into pieces when firm. Store in an

airtight container or in foil.

Microwave: May be cooked in a very large, buttered tempered

glass bowl on HIGH but watch it closely. As the candy boils up

high in the bowl, turn off the power until it settles back down,

letting candy rest up to 5 minutes before heating again. Con-

tinue this on-off cycle until the candy reaches a soft ball

stage. It will quit boiling up so high as it thickens during cook-

ing. Cool in pan of cold water and continue with step 2 in rec-

ipe above.

My mom, Gloria Gardner, was a very good cook. I’d like to

share her recipe for homemade fudge. She revised the recipe

for microwave cooking too.

Submitted by Liz Gardner-McBee, Beaver County

20

Traditional Recipes

Sour Cream Fudge

2 c sugar

1 c commercial sour cream

1/2 t salt

1 T butter

1 t vanilla

1/2 c chopped pecans, optional

Cook first 3 ingredients over low heat, stirring, to soft ball

stage, 235 degrees. This scorches easily. Remove from heat

and add butter and vanilla. Let cool undisturbed to 105 de-

grees. Beat with mixer until it loses its gloss and begins to

thicken. Stir in nuts and spread in buttered 8-inch square pan.

Apple Mix

1 large box Cinnamon Crispix (or regular Crispix)

3 or 4 3-ounce bags Apple Chips or crisply dried thin apple

slices

2 c raw nuts (walnuts, pecans, and/or almonds)

1/3 c water

3/4 c brown sugar

1/2 c butter

1 T cinnamon

Preheat oven to 275 degrees. Combine first 3 ingredients in a

large bowl; toss to mix. Combine remaining ingredients in a

medium saucepan. Bring to a boil and boil one minute. Pour hot

mixture over combination in bowl; toss gently to coat all well.

Transfer to a large baking pan. Bake 30 to 40 minutes. Re-

move from oven and allow to cool. Store tightly covered.

Note: Exact amounts are not overly important; Crispix (or

other bite-sized cereal), dried apples and nuts can all be ad-

justed to taste and/or availability.

21

Traditional Recipes

Apricot Balls

1 lb ground dried apricots

2 c flaked coconut

1 6-oz can frozen orange juice concentrate, thawed

2 c powdered sugar

Combine apricots and coconut; stir in juice concentrate and

mix well. Form into 1-inch balls and roll in powdered sugar.

Date Nut Bites

8 oz chopped dates

1 c sugar

1 c butter

2 c crisp rice cereal

1 c chopped nuts

powdered sugar

Bring dates, sugar and butter to a boil over low heat, stirring.

Boil gently 10 minutes. Remove from heat and stir in cereal

and nuts. Allow to cool, form into 1-inch balls. Roll in pow-

dered sugar.

Nutty Fruit

Idea #1:

Place one whole almond inside each dried apricot; gently

squeeze apricot to enclose almond. Optional: roll in powdered

sugar or drizzle with melted chocolate.

Idea #2:

Place one pecan half inside each dried date; gently squeeze

closed. Roll in granulated or powdered sugar.

22

Traditional Recipes

Chocolate-Dipped Macaroons


14 oz sweetened flaked coconut

1 T fresh orange peel

1 t vanilla

2 egg whites from large eggs


Heat oven to 325 degrees. Line large baking sheet with foil.

Coat with nonstick spray and dust with flour or cocoa. Mix

first 4 ingredients in a large bowl. Beat egg whites until stiff.

Fold egg whites into coconut mixture. Drop small spoonfuls

onto prepared baking sheet about 1 inch apart. Bake 14 to 16

minutes until lightly toasted. Slide foil onto a wire rack, let

cool completely. Peel off foil, save foil. Melt chocolate chips.

Dip bottoms of macaroons in chocolate and replace on foil.

Slide foil back on baking sheet and refrigerate until chocolate

sets. Remove from foil and refrigerate, tightly covered, with

waxed paper between layers, up to 1 week.

Peanut Butter Balls

1 stick butter

1 1/4 c peanut butter

2 1/2 c powdered sugar, approximately

8 oz chocolate for dipping

Melt butter, let rest 5 minutes; stir peanut butter into butter.

Gradually add powdered sugar, adding enough so dough is no

longer sticky but not too stiff. Form into balls no bigger than

1 inch; chill in refrigerator. Melt chocolate; dip peanut butter

balls in chocolate and place on waxed paper until chocolate is

firm.

23

Traditional Recipes

Can’t Fail Divinity

1 7-oz jar marshmallow cream

2 c sugar

pinch salt

1/2 c water

1 t vanilla

1/2 c chopped nuts

Put marshmallow cream in a large bowl. In a small saucepan,

combine water, sugar and salt. Bring to boil over medium-high

heat and cook until syrup reaches soft ball stage. Pour mix-

ture over marshmallow cream and stir until slightly stiff peaks

form. Add vanilla and nuts. Pour into buttered pan or drop on

waxed paper.

Chocolate Divinity

2 c light brown sugar

3/4 c cold water

1/2 c chocolate syrup (fat-free, such as Hershey’s)

2 egg whites

1 t vanilla

1 oz baking chocolate, melted

1/2 c chopped nuts

Mix sugar, water and chocolate syrup in a heavy 3-quart sauce-

pan. Cook over medium heat, stirring constantly, until sugar

dissolves and mixture boils. Cook to hard-ball stage (250 de-

grees) without stirring. Remove pan from heat. Immediately

beat egg whites until stiff. Pour hot syrup in a thin stream

over beaten egg whites, beating constantly at high speed on

mixer. Continue beating until mixture forms peaks when

dropped from spoon, about 10 minutes. Quickly stir in vanilla

and melted baking chocolate by hand; blend in nuts. Drop by

teaspoons or spread onto waxed paper. Cool.

24

Traditional Recipes

Raspberry Divinity

3 c sugar

3/4 white syrup

1/2 c hot water

2 egg whites

1 3-oz package raspberry Jell-O

1 c chopped nuts

Combine sugar, syrup, and water in medium saucepan. Cook

over moderate heat until it reaches hard ball stage, 252 de-

grees, stirring only until sugar dissolves. Meanwhile, beat egg

whites until foamy. Add Jell-O and continue beating until egg

whites stand in peaks. Slowly beat in hot syrup mixture (1/8-

inch stream) and continue beating until a test spoonful will hold

its shape softly. Stir in nuts and (working quickly) drop onto

waxed paper or pour onto a greased cookie sheet, spreading to

about 1 inch thickness. Allow to cool. Note: Naturally, other

flavors of Jell-O can be substituted.

Apple Jellies

2/3 c sugar, divided

1 box Sure Jell fruit pectin for lower sugar recipes

1 c apple juice

1/2 c finely chopped walnuts

Combine 2 T sugar with the Sure Jell, mixing well to blend; stir

into apple juice and mix until smooth. Add chopped walnuts.

Cook over medium-high heat, stirring constantly, until it

reaches full boil. Add remaining sugar, return to full boil and

cook 1 full minute, stirring constantly. Remove from heat and

allow to rest 1 minute. Pour onto large sheet of plastic wrap,

spreading to approximately 1/4 inch thickness. Allow to cool

and cut into squares. Store in refrigerator.

25

Traditional Recipes

Gourmet Pretzels

1 package large pretzel rods

12 oz chocolate chips, milk or semisweet


1 c finely chopped pecans

2 oz white bark

Melt chocolate chips and vegetable shortening together and

stir until smooth. Place pecans in a shallow bowl. Holding one

end of pretzel rod, coat with chocolate by dipping or spread-

ing, leaving finger-hold uncoated. Next, sprinkle pecans over

to coat lightly, and lay on a sheet of waxed paper. When all

are done and laying side-by-side, melt white bark and spoon

into small zippy bag. Snip tiny corner off bag and drizzle over

rods; cool to set firm.

Submitted by Robyn Rapp, Grant County

Mint Puffs

2 egg whites

1/4 t salt

2/3 c sugar

1 t vanilla

2 drops green food coloring

1 1/2 c Andes candies pieces

Heat oven to 350 degrees. Beat egg whites and salt together

until very, very stiff. Slowly beat in sugar, vanilla and coloring.

Fold in Andes pieces. Drop by teaspoons on foil-covered cookie

sheet. Place cookies on middle rack of oven, close oven door,

and turn off oven. Leave at least 4 hours or overnight. Note:

Miniature chocolate chips and/or pecan pieces may be substi-

tuted for the Andes for an entirely different taste; omit

green coloring.

26

Traditional Recipes

Fruit Leather

Choose a favorite fresh or frozen fruit; apples, peaches, apri-

cots, plums, nectarines, strawberries, blueberries and raspber-

ries work well. Combinations of two or more fruits also work

well. Wash and remove seeds and/or core where appropriate.

Peeling may be left on if desired. Process in blender or food

processor until pureed very smooth. Add about 1 teaspoon

Fruit Fresh to prevent darkening. A small amount of sugar may

be added if desired, blending well. For apple leather ground

cinnamon is good and a small amount of water may be necessary

as apples contain less moisture that most fruit. Line a jellyroll

pan or 9X13 inch baking pan with plastic wrap. Pour pureed

fruit into pan, spreading evenly to 1/4 inch thickness. Place in

warm oven (150 degrees) to dry, leaving oven door open a few

inches. Drying time depends on juiciness of fruit, oven tem-

perature and humidity, but will require at least several hours.

Once fruit is somewhat leathery it can be peeled off the plas-

tic wrap and flipped over to finish drying. Fruit leather can be

rolled as is, or cut into bite-size pieces for serving.

Apricot Jams

1 c pureed fresh or frozen apricots, no sugar added

1 c sugar

1 package regular Sure Jell

Combine apricot puree and Sure Jell in small saucepan, mixing

well. Bring to boil over medium high heat, stirring. Add sugar

and bring to boil again; boil for 1 minute. Remove from heat

and allow to rest for 1-2 minutes. Pour into jellyroll pan lined

with plastic wrap; spread to 1/4 inch thickness. Allow to cool

completely. Cut into 1 inch squares.

27

Traditional Recipes

Maaahvelous Mousie

Maraschino cherries, stems attached



Hershey’s Kisses, unwrapped

Sliced almonds

Red Decorating gel

White frosting

Cookies, approximately 2 inch diameter

Drain cherries and pat dry. Melt chocolate chips and vegeta-

ble shortening together until smooth. Holding onto stem, dip a

cherry into chocolate to coat, leaving stem uncoated. Place

cherry on its side on cookie (with stem resting on cookie).

Quickly place Kiss on cookie against cherry, opposite stem/tail.

Quickly slide 2 almond slices, rounded ends up, between kiss

and cherry to form ears. Last, add red gel nose on tip of Kiss

and 2 eyes of white frosting.

Red Hot Candy

2 c white syrup

4 c sugar

1/2 c hot water

1/4 t red food coloring

1 t cinnamon oil

Place syrup, sugar and water in saucepan. Bring to a boil over

medium high heat, stirring. Cook to hard crack stage. Remove

from heat and stir in coloring and cinnamon oil. Quickly pour

onto lightly oiled aluminum foil in jellyroll pan. Cool and break

into bite-size pieces with a spoon or knife.

28

Traditional Recipes

Sugared Peanuts

1/2 c water

1 c sugar

2 c raw Spanish peanuts

Mix all ingredients together in a heavy saucepan or electric

skillet. Cook on medium high heat until peanuts are coated

with sugar and moisture is gone—this should take about 15

minutes. Pour peanuts into greased baking dish and roast in

oven for about 15 minutes at 300 degrees. Watch closely;

sugar caramelizes easily.

Chocolate Cherry Drops

1 lb powdered sugar


1 stick butter, softened

1 c maraschino cherries, chopped and drained

14 oz flaked coconut

2 c chopped nuts

Bark or chocolate for coating

Mix powdered sugar, milk, butter, cherries, coconut, and nuts.

Chill. Form into small balls and chill again. Melt bark or choco-

late and dip balls to cover. Store refrigerated.

RTS Fudge

1 container RTS (Ready to Spread) frosting, any flavor

1 12-ounce bag chips (chocolate, butterscotch, cherry, etc.)

Carefully melt chips in medium bowl or pan. Stir in frosting

until smooth. Spread into buttered pan. Optional: May add

nuts, cocoanut, etc. to taste. Contributed by Dr. Charles Cox

29

Traditional Recipes

Easy Pecan Pralines

1 lb light brown sugar

5 oz. can evaporated milk

2 T light corn syrup

2 T water

1/4 c margarine

1 t vanilla

2 c pecan pieces

Place brown sugar, evaporated milk, corn syrup, and water in a

heavy saucepan.

Stirring constantly, bring the mixture to a boil. Continue boil-

ing and stirring until mixture reaches 235° - 240° F.

Remove from heat, add margarine, and stir until melted.

Let cool about 3 minutes.

Add vanilla and beat until creamy

Add pecans and stir well.

Spoon candy into patty shapes on wax paper.

Let cool completely.

Submitted by Jean Bailey, Dewey County

Turtles

6 caramels

18 pecan halves

2 oz German Sweet or 1/4 cup milk chocolate chips

Place chocolate in custard cups and heat with microwave until

melted. Butter a 9-inch pie plate and add caramels evenly

spaced in a circle. Heat about 30 seconds (until caramel is

soft). Press 3 pecan halves into each caramel. Put 1 teaspoon

of chocolate over pecans. Chill in refrigerator about 20 min-

utes before serving.

Submitted by Rhonda DeVor, Woodward County

30

Traditional Recipes

Oreo Turkey Candy Corn Double Stuffed Oreo Cookies

Whoppers Reese's Peanut Butter Cup miniatures

Tube of black piping gel White RTS frosting

Yellow and red food colorings

Chill Reese’s cups about half hour. Place small amount of white icing into small bowl. Add enough red

and yellow coloring to create orange. Place into small zippy bag. For turkey tail, use one Oreo and 5-7 candy corns. Gently pry

open cookie, spreading white frosting along one side. Place candy corns along that side, points toward the center of cookie with

“feathers” sticking out. Replace other cookie half, adding more frost-ing if needed to hold all together.

Place dollop of frosting onto top of second Oreo near back edge;

place turkey tail Oreo upright in frosting, adding more frosting if needed to secure. Allow to dry a while, propping if necessary until it

will hold. Unwrap Reese’s cup and narrowly slice off one side. Place small

dollop of frosting on top of the cup as well as the cut side, then press against the turkey tail, sliced-side-down. This forms the turkey body.

Next, place small dollop of frosting on a Whopper; place it on top of the Reese’s cup, and against the tail. This is the turkey head.

Cut the white end off a candy corn and attach it to the front of the Whopper with frosting to form the turkey beak. Hold briefly to

secure. Using a toothpick, place

two small spots on the head for eyes and top with tiny

black gel dots. Last, cut a very small hole

in one corner of the zippy bag of orange frosting and pipe

the turkey feet.

31

Traditional Recipes

RTS Candy

1 container RTS (Ready to Spread) frosting, any flavor

Powdered sugar

Chocolate or other coating

Combine frosting with enough powdered sugar to create mold-

able, formable candy. Shape into small balls and refrigerate

until firm. Melt chocolate or other coating ingredient. Dip

balls to cover and allow to set until firm. Optional: Shape

candy ball around maraschino cherry, chocolate Kiss, or other

sweet for a hidden surprise.

Peanut Butter Crunch

1 c creamy peanut butter

1 c sugar

1/3 c water

1/3 c light corn syrup

12 oz semisweet chocolate chips, melted

Heat peanut butter over low heat until softened, set aside.

Combine sugar, water and syrup in small saucepan. Cook over

medium heat, stirring constantly, until sugar is dissolved.

Cover and cook 2 to 3 minutes to wash crystals from sides of

pan. Uncover and cook, without stirring, to 310 degrees, hard

crack stage, about 16 minutes. Working quickly, pour syrup

mixture into peanut butter, stirring constantly, just until

blended. Pour into buttered 8-inch square pan. Let cool 1 min-

ute. Score (cut through but not to bottom of pan) into 1-inch

squares. Cool completely. Cut candy with a sharp knife along

scored lines. Dip candy squares in melted chocolate, allowing

excess chocolate to drip back into pan. Cool completely on

waxed paper.

32

Traditional Recipes

Baby Pacifiers

Large white Lifesavers

Jellybeans

White frosting “glue”

Spread a small amount of frosting into the center of one Life-

saver so the frosting sticks out the top and the bottom of the

candy. Stick a second Lifesaver on one side of the frosted

Lifesaver and the jelly bean on the other side. The second

lifesaver should be perpendicular to the first, and serves as

the pacifier’s handle. The middle lifesaver must be flat so the

jelly bean and the second lifesaver both fit into the middle

hole. Hold your candy pacifier together for a minute to allow

the frosting to set. Gently set down candy pacifier on waxed

paper and allow the frosting to harden so it doesn’t come apart

easily. Note: Regular-sized Lifesavers may be used with gour-

met jellybeans, such as Jelly Belly, for smaller pacifiers. Op-

tional: Add ribbon to handle and tie in a bow or hang as neck-

lace.

33

Low Sugar/Diabetic

Diabetic Pecan Fudgies

4 squares semi-sweet chocolate

1 T butter

1 egg, well beaten

3 T heavy cream

Pinch salt

1/2 t vanilla

1 c pecans

2 t liquid sweetener

Melt chocolate and butter over hot water. Stir and cool. Beat

eggs in a bowl, add cream, salt, vanilla, chocolate, sweetener

and nuts. Stir well. Press in a buttered pan 1/2 inch deep. Cut

in squares.

Double Fudge Balls

1/3 c margarine (soft)

3 T evaporated skim milk

Dash salt

1 t vanilla extract

1 c powdered sugar replacement

1/4 c cocoa

Semi-sweet dipping chocolate (about 4 oz)

Cream together margarine, milk, salt and vanilla until fluffy.

Stir in cocoa and sugar replacement. Knead or work with hands

until dough is smooth, and form dough into 60 small balls. Dip

balls in chocolate, cool completely; dip again and cool. Makes 60

balls.

Diabetic Exchange per ball: 1/3 bread, 1/2 fat

50 calories

34

Low Sugar/Diabetic

Sugar-free Chocolate Fudge

16 oz cream cheese, softened

2 oz unsweetened chocolate squares, melted and cooled

Non-nutritive sweetener to equal 1/2 cup sugar

1 t vanilla

1/2 c pecans

In small bowl, beat cream cheese, chocolate, sweetener and va-

nilla until smooth. Stir in pecans. Pour into an 8-inch square pan

that has been lined with foil. Cover and refrigerate overnight.

Cut into 16 equal squares.

one 2 inch square: Diabetic Exchange: 3 fats

147 calories 84 mg sodium 14 grams fat

31 mg cholesterol 5 grams carbohydrates

3 grams protein

Fruit Candy Bars

1 envelope unflavored gelatin 1/4 c water

1 c dried apricots 1 c raisins

1 c pecans 1 T flour

2 T orange peel, grated 1 t rum extract

Sprinkle gelatin over the water and allow to soften 5 minutes.

Heat and stir until gelatin is completely dissolved. Combine apri-

cots, raisins, pecans, flour and orange peel in bowl of food proc-

essor. Process until all is finely chopped. Add to gelatin mix-

ture and stir well. Add rum and stir to completely blend. Line 8

-inch square pan with plastic wrap and spread mixture evenly

into pan. Set aside until completely cool and mixture is firm.

Remove from pan onto cutting board and cut into 24 bars.

1 bar:

Diabetic Exchange: 1 fruit, 1/2 fat

68 calories

35

Low Sugar/Diabetic

Out of Bounds Candy Bars

1 1/4 c unsweetened flaked coconut

1/2 c milk

2 t unflavored gelatin

1 t cornstarch

1 t vanilla

6 oz semisweet chocolate

Combine 1/4 cup coconut, milk, gelatin, and cornstarch in a

blender; blend all until smooth. Pour into small saucepan; cook

and stir over medium heat until slightly thickened. Remove from

heat and stir in vanilla and remaining coconut. Form into 8 bars,

place on waxed paper. Allow to cool completely and become firm.

Melt chocolate and dip each bar.

Diabetic Exchange 1 bar: 2/3 full-fat milk, 1 fat

Calories 1 bar: 133

Peanut Clusters

1/3 c peanut butter

1 T honey

1/4 c dry roasted peanuts

1/2 c raisins

1 T cocoa powder

1 package artificial sweetener

1/4 c Grape Nuts cereal

Melt peanut butter and honey. Remove from heat and stir in re-

maining ingredients except cereal. Roll rounded teaspoons of mix-

ture into cereal to form balls. Chill and serve. Makes 12 clusters.

Diabetic Exchanges: 1 Fruit, 1 Fat

90 calories

36

Oklahoma State University, U.S. Department of Agriculture, State and local governments cooper-ating. Oklahoma Cooperative Extension Services offers its programs to all eligible persons regard-less of race, color, national origin, gender, age, religion, disability, or status as a veteran and is

an equal opportunity employer.

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