Great recipe for bacon candy! http://www.food.com/recipe/brown-sugar-bacon-candy-326739.
nch square pan.
Bake for 20-25 minutes or until
eavy-bottomed saucepan, bring the maple syrup to a boil over
eaches 265 degrees on a candy thermometer.
Pour on marble
nd let stand for 5 mins. Stir in maple syrup.
Meanwhile
Cook the maple syrup, cream, and butter for 9 minutes after the boiling point is reached.
Remove from heat, add the nut meats and extract and stir for 5 minutes.
Pour into buttered pans and when cool, cut into squares.
For Maple Short Crust:.
Cream butter.
In large bowl, mix together sweetened condensed milk, butter, maple extract and nuts.
Gradually beat in confectioners' sugar.
Roll into 1-inch balls.
Keep refrigerated until ready to dip.
In heavy saucepan or double broiler, over low heat, melt chocolate.
Dip balls into chocolate.
Place on wax paper lined baking sheet until set.
Store leftovers covered in refrigerator.
Note: Candy mixture can be chilled in refrigerator up to 2 days before rolling into balls.
it is a forgiving recipe.
Put candy canes into a food
hisk in the honey and maple syrup until smooth, about 30
Set the margarine out of the refrigerator to soften.
Mix softened margarine in a bowl with the frosting mix and maple flavoring.
Knead the mixture with hands or mixer until it is well mixed.
Pinch off mixture, roll it into a small ball and roll ball in chopped nuts.
Line a 13 x 9 x 2 in baking pan with foil, buttered. Set aside. Combine syrup, cream and butter in large saucepan. Bring to boil. Cook 9 minutes after it starts to boil. Remove from heat, add nuts and extract. Stir with wooden spoon for 4 minutes in pan.
ll ingredients (except pecans and Maple Glaze) in a large bowl
Heat brown sugar, cream, butter, and salt in a heavy saucepan over medium heat until butter melts, about 5 minutes; remove from heat. Mix confectioner's sugar, maple extract, and vanilla extract into the sugar mixture.
Grease an 8-inch square cake pan. Pour sugar mixture into the prepared pan. Refrigerate until set, about 1 hour.
For Maple Bars: In saucepan scald milk.<
arge bowl, whip cream cheese for about 30 seconds.
Add
Special equipment:
Heatproof spatula, candy thermometer.
Spray a 13-
Preheat oven to 350\u00b0F (360\u00b0 at high altitude).
In a mixing bowl, cream together butter, sugar, egg, vanilla, and salt; blend in remaining ingredients.
Divide dough into 4 equal parts, and shape into 12\" rolls.
Place 3\" apart on ungreased cookie sheets, and flatten with a floured fork to 1/4\" high.
Bake for 15-20 minutes or until delicately browned (golden) at the edges.
Cool for a few minutes and cut with a sharp knife into 1\" diagonals.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
Melt chocolate and add corn syrup; stir until thoroughly mixed. Let stand at room temperature in an airtight plastic bag for at least 24 hours or up to one week.
Candy becomes easier to work with as it sets.
When ready to use, knead a small amount until it reaches a workable consistency.
This candy clay is great for making candy roses or any shape you want.
You can also roll it into thin logs and cut into desired lengths.
Tastes a lot like Tootsie Rolls.
It's very fun and easy!