Candy Recipes

Posts Tagged ‘Vanilla Extract’

Question by girlnextdoor: How to make an easy chocolate fudge recipe.?
I really am dieing to make fudge, but i cannot find the right recipe. I need an easy recipe that uses powdered sugar and cocoa powder (i do not have chocolate chips or granulated sugar and my dad wont take me to the store). Are there any good recipes i can use that do not call for granulated sugar and chocolate chips??

Best answer:

Answer by Been There~Done That!
The Old Time is my favorite but the first one is super easy and yummy!

Easy Chocolate Fudge

* 3 2/3 cups powdered sugar
* 1/2 cup cocoa
* 1/4 cup milk
* 1/2 cup butter
* 1 tablespoon vanilla
* 1/2 cup chopped pecans, optional

Combine powdered sugar, cocoa, milk, and butter.
Microwave on high power until butter is melted, about 2 to 3 minutes.
Stir until smooth. Blend in vanilla and pecans.
Spread into a buttered 8-inch square pan. layer; cool and cut into squares.

Old Time Chocolate Fudge

* 3 cups sugar
* 4 heaping tablespoons cocoa
* 3 tablespoons light corn syrup
* 1 cup evaporated milk
* 6 tablespoons butter, plus extra for buttering dish
* 1 cup chopped pecans
* 1 1/2 teaspoons vanilla extract

Mix sugar and cocoa; add syrup and milk. Cook in saucepan over medium heat until a small drop forms a soft ball in cold water (234 to 240 degrees F on a candy thermometer). Remove from heat. Add butter, pecans, and vanilla. Beat with mixer or by hand. Pour into a slightly buttered oblong glass dish and cut into squares. Work fast, as mixture thickens quickly.

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For a gorgeous and delicious cake that will really impress your family and friends, try this Savannah Praline-Spice Cake. It looks and tastes like something you spent half your day making. In reality, it starts with a cake mix and uses canned frosting but we won’t tell. Not one of your family or friends will guess!

SAVANNAH PRALINE-SPICE CAKE

1 box carrot cake mix
3 large eggs
1 cup water
1/3 cup canola oil
3 large carrots, grated
2 cups chopped pecans, toasted and divided
1 (8-oz) can crushed pineapple, well drained
2/3 cup sugar
24 pecan halves
2 cans home-style cream cheese frosting
1 tbsp vanilla extract
praline crumbles

Grease 3(8-inch)round cake pans. Line with waxed paper; grease the waxed paper. Set aside.

Preheat oven to 350 degrees.

Beat the cake mix, eggs, water, and oil at low speed of an electric mixer for about half a minute to blend. Beat at medium speed for 2 minutes. Stir in the carrots, 1 cup of the pecans, and the pineapple. Pour the batter evenly into the three pans. Bake at 350 degrees for 20 to 22 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pans, on wire racks, for 10 minutes. Remove from the pans and cool completely on the wire racks. Wrap the cake layers in nonstick aluminum foil and place in the freezer for 30 minutes. Freezing will allow for easier frosting. Coat a sheet of wax paper with nonstick cooking spray and set aside.

Place the sugar in a large heavy skillet. Cook the sugar over medium heat, stirring constantly with a wooden spoon. Cook 5 to 10 minutes or until the sugar melts and turns a light brown. Remove the sugar from the heat. Working quickly, drop pecan halves, a few at a time, into caramelized sugar, turning to coat. Using a fork, remove pecans to the greased sheet of waxed paper. Cool completely; remove from the waxed paper and reserve for garnish.

Combine the frosting, vanilla, and remaining 1 cup of pecans in a large bowl. Remove the cake layers from the freezer and unwrap. Spread frosting between layers and on top and sides of cake. Let stand for 1 hour before cutting. Sprinkle Praline Crumbles(recipe below)over the top of the cake. Garnish rim of cake with the candied pecans.

NOTE: You can substitute spice cake mix for carrot cake mix, if you prefer. Increase the water amount to 1 1/3 cups if using spice cake mix.

PRALINE CRUMBLES:

1 tbsp butter
1/4 cup sugar
1/2 cup chopped pecans

Melt butter in a medium skillet over low heat. Add sugar, reduce heat to medium-low and cook until the sugar melts. Stir in pecans; cook until pecans are coated and sugar turns light brown. Pour pralines onto waxed paper. Cool; break into pieces.

Enjoy!

Perhaps you are having a large group of guests over the holidays or maybe you just like to try a different hot drink once in awhile.  In either case, here are some tasty hot drinks for you to try.  Warm yourself, family, and friends from the inside out on those cold winter days with our recipes for Hot Cocoa For a Crowd or Creamy Minted Mocha Mix.

HOT COCOA FOR A CROWD
 
1 1/2 cups sugar
1 1/4 cups Cocoa powder
1/2 tsp salt
3/4 cup hot water
1 gallon milk
1 tbsp vanilla extract

In a 6-quart saucepan combine sugar, cocoa, and salt; stir until mixed together well. Gradually add the hot water to the cocoa mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Boil for two minutes. Add the milk and heat to serving temperature, stirring frequently. DO NOT BOIL after adding milk. Remove from heat and stir in the vanilla. Pour into mugs and add marshmallows, if desired. Add cinnamon sticks to use as stirrers if you like. Or for the Christmas season, use candy canes as stirrers.  This is not only decorative but it will also give your drink a slight minty flavor.

CREAMY MINTED MOCHA MIX

Note: This mix is great to keep in the pantry for your own use. It also makes a great gift when packaged in a pretty jar or container with the instructions for use attached to a pretty ribbon.

2 hard peppermint candies
1/2 cup non-dairy coffee creamer
1/2 cup powdered sugar
1/4 cup instant coffee granules
2 tbsps unsweetened baking cocoa

In the food processor or a blender, finely crush the peppermint candies. Add the candies to the remaining ingredients and mix together well. Store in an airtight container or jar.

Instructions for use: Spoon 2 tablespoons of the above mix into a cup. Add 3/4 cup boiling water and stir. Garnish with a candy cane for a stirrer, if desired.

Enjoy!