http://www.susancooke.com/semi-homemade-cooking/
How to Make Delicious Homemade Candy – Divinity, Rum Truffles, & Cream Cheese White Chocolate Fudge
Homemade candy is so special. It is perfect for gifts, especially with Mother’s Day and Graduations just around the corner. It is also fun to make with the family just to share with each other. Some of my favorite childhood memories are of making candy with my mom, dad, and sister. We had different favorites so we often made several varieties at a time. Divinity was always my favorite even though it is a rare treat now that I am a diabetic. This article also shares recipes for Rum Truffles and a delicious Cream Cheese White Chocolate Fudge!
MS DOWNING’S DIVINITY
2 1/2 cups sugar
1/4 cup hot water
3/4 cup white corn syrup
2 egg whites, beaten to stiff peaks
pinch of salt
1 tsp vanilla
2/3 cup chopped walnuts or pecans
Boil sugar, syrup, and water to a definite thread stage. (When the spoon is lifted the syrup is stringy like threads.) Mix salt into the egg whites. Pour 2/3 of the syrup slowly into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add slowly to egg white mixture, beating constantly. When candy forms stiff peaks, stir in the nuts and drop by tablespoonfuls onto greased cookie sheets. Cool. Store in airtight containers. Note: A few drops of food coloring may be added, if desired. I liked making mine a pale pink when I was a young child!
RUM TRUFFLES
8 squares (1-oz each) semi-sweet chocolate
1/3 cup half-and-half cream
1/3 cup butter flavor shortening
3 egg yolks
1/3 cup confectioners’ sugar
2 tbsp dark rum
2/3 cup finely chopped nuts
In a 1 1/2-quart saucepan, combine chocolate and cream. Cook and stir over low heat until chocolate is melted and mixture is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners’ sugar, and rum. Beat mixture on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape mixture into 1-inch balls. Roll each ball in the chopped nuts to coat. Chill in the refrigerator.
CREAM CHEESE WHITE CHOCOLATE FUDGE
8-oz cream cheese, softened
16-oz powdered sugar
12 squares white chocolate, melted
1 1/2 tsps vanilla
1 cup chopped nuts
1 cup coconut
1/2 stick butter, melted
Beat the cream cheese until smooth. Add butter to the cream cheese and beat until mixed in. Gradually add in the powdered sugar, beating continually. Stir in the melted chocolate, vanilla, nuts, and coconut; stir and beat well. Lightly butter a 9x 11-inch pan. Spread the candy into the pan. Refrigerate for 1 hour. Cut and serve. (I think it is a good idea to go ahead and cut before refrigerating. It then is easier to break apart after being chilled.)
Enjoy!
About the Author
For more of Linda’s “sweets” recipes visit her blog at http://ladybugssweettreats.blogspot.com For her old fashion recipe collection visit her at http://grandmasvintagerecipes.blogspot.com
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