Honeycomb Candy

From the Food Network

Honeycomb Candy
Recipe courtesy Gale Gand
1 1/2 cups sugar
1/2 cup water
3 tablespoons honey
1/3 cup corn syrup
4 teaspoons baking soda, sifted
In a large saucepan, gently combine the sugar and water then add the honey and corn syrup. Boil until amber colored and the sugar looks like caramel. Add the baking soda, and with a wooden spoon, stir in gently. It will foam up a lot. Pour the mixture onto a silpat or a piece of parchment paper on a sheet pan, and let cool. Break into pieces.

Chocolate Toffee

From the Food Network

Chocolate Toffee
Recipe courtesy Gale Gand,
Notes about the recipe: I’m always searching for the perfect crunchy toffee that’s not sticking to your teeth once you bite into it, and I think I have it here! I serve this on my elaborate petit four cart as 1 of 12 treats at the end of the very long meal at my restaurant Tru. I have recently discovered (and become totally addicted to) the marvelous Marcona almond, the favorite of Spanish chefs and tapas-lovers. I nibble them with wine before dinner; I add them to salads; I serve them with cheese; and I stick them into every dessert I can ? sometimes all in one day! Marconas are tender and toasty, never hard and dry like some supermarket almonds: you can buy them online at www.tienda.com. This combination of almonds with crunchy toffee and bittersweet chocolate is fantastic. You’ll be amazed that you made it ? and so will any friends that you give it to. It makes a great holiday gift.
2 cups sugar
1/3 cup water
3 tablespoons light corn syrup
12 ounces salted butter (3 sticks), cut into chunks
1/4 cup cocoa powder, preferably Droste or Valrhona
1 cup whole blanched almonds, preferably Marcona, toasted and roughly chopped
Equipment: Silicone baking mat; candy thermometer

Line a sided sheet pan with a silicone baking mat, or oil it well with vegetable oil (or use a heavyweight nonstick sheet pan).
Pour the sugar into the center of a saucepan fitted with a candy thermometer. Pour the water around the edge of the pan and wait to allow the water to moisten the sugar. (You can draw a clean finger through the center of the pan to allow some water to seep in.) Add the corn syrup and bring to a boil. Add the butter and boil until the mixture reaches 300 degrees F.

Turn off the heat and whisk in the cocoa; then stir in the nuts. Quickly pour the mixture onto the center of the prepared pan and let it spread out—it may not reach the sides of the pan. Set aside to cool at room temperature until hard. Using your hands (I wear gloves to avoid fingerprints), pry the toffee out of the pan and break into large pieces. Store in an airtight container. The toffee will keep well for up to 2 weeks in an airtight container.

Sesame Candies

From the Food Network

Sesame Honey Candy
Recipe courtesy Wayne Harley Brachman
1 cup sesame seeds
1/4 cup pumpkin seeds (shelled)
1/4 cup sunflower seeds (shelled)
2 tablespoons water
1/2 cup honey
1/2 cup sugar
Non-stick spray
In a saute pan, toast the seeds over medium heat for 2 minutes until golden (the pumpkins will pop). Combine the water, honey, and sugar in a saucepan. Over high heat, bring the syrup to 240 degrees F. Add the seeds and bring the syrup to hard crack (250 degrees F). Spritz a cookie sheet with non-stick spray and pour the syrup onto it. After a few minutes, score the candy into 2 by 1/2-inch bars. Let harden, and then cut into bars.


Uncle Bubba’s Benne Candy
Recipe courtesy Paula Deen
1 cup sesame seeds
1 (1-pound) box light brown sugar
2 tablespoons butter
1/2 cup milk
1 tablespoon white vinegar
Heavily butter an 11 by 2-inch pyrex baking dish.
Wash sesame seeds and remove any debris that may be in the seeds and drain well. Heat a cast iron skillet over medium high heat until a drop of water bounces around the skillet. Pour seeds into skillet and stir constantly. Dry and parch seeds until light brown, approximately 2 minutes. Do not burn seeds.

In a heavy saucepan, combine and melt the sugar, butter, milk and vinegar. Using a wooden spoon, stir constantly until ingredients are dissolved. Cook over medium high heat to light crack stage. If using a candy thermometer, the temperature should be between 265 and 285 degrees F. Once it reaches the desired temperature, remove from heat and beat in the sesame seeds with your spoon. Pour immediately into prepared dish. Score candy while still warm and cut into squares when cool.

Homemade Ginger Ale and Candied Ginger

From the Food Network. I think I’ll have to try this one, and maybe I’ll dip the candied ginger in chocolate, hmmmm…

Homemade Ginger Ale and Its Candy
Recipe Courtesy of Ming Tsai
2 cups ginger slices, peeled (1/8 inch thick)
2 cups sugar
2 cups water
1 quart soda water
1 lime cut in wedges
4 mint sprigs
Mix ginger, sugar and water in a saucepan and bring to a slow simmer. Reduce mixture by 50 percent until a syrupy consistency is reached. Keep in mind that the syrup will thicken as it cools. Strain warm syrup. Allow to cool.
While syrup is cooling, make ginger candy. Take ginger slices that have been drained out of the syrup and completely coat in sugar. Spread on sheet pan and slowly dry out in a 225-degree oven for 3 hours. Ginger slices should be dried but still chewy.

In a tall glass of ice, add mint sprig and a ratio of 1 part ginger syrup to 7 parts soda water. Squeeze lime wedge and add to drink. Use more syrup if desired. Stir and enjoy. Can also make drink with chilled soda water and add a scoop of vanilla ice cream for a tasty Ginger Ale Float.


From the Food Network.

Recipe courtesy The Cookworks, 2003
36 lollipop sticks
2 cups sugar
2/3 cup water
1/4 teaspoon cream of tartar
1/2 teaspoon flavored extract, optional
Special equipment: 2 lollipop molds and lollipop sticks (available at kitchen specialty and craft stores)

Arrange the lollipop sticks in the lollipop molds and place on a baking sheet. Set aside.
Combine the sugar, water, and cream of tartar in a heavy-bottomed saucepan over medium heat. Stir until the sugar is dissolved. Increase the heat to high and, without stirring, cook until the sugar is amber or until a candy thermometer reads between 300 to 310 degrees F (hard-ball stage), about 10 minutes (see Cook’s Note*). Promptly remove the saucepan from the heat. Carefully stir in the flavored extract.

Work quickly, drop 1 teaspoon of the hot mixture into each lollipop mold. Reheat the mixture briefly over low heat if it starts to thicken. Let the lollipops cool for at least 15 minutes. Remove from molds and store in airtight containers or wrap individually.

*Cook’s Note: To determine hard-ball stage without a candy thermometer, remove the pot from the heat and dip the bottom of the pot in water to stop the mixture from cooking further. Carefully spoon a drop of the hot syrup mixture into ice-cold water. Remove the drop from the water after 5 seconds; when bent, it should snap easily and shouldn’t be sticky to the touch. The cooled drop should have a yellowish tinge.

Chocolate Potato Candy

Potato Candy was a family tradition of ours, until my dad sent me some while I was in college and it molded on the way and I didn’t know it wasn’t supposed to be green and I haven’t liked it since. I may have to try this recipe, though, from the Food Network.

Chocolate Potato Candy
Recipe courtesy of Melissa Allen of Cedartown, GA, for FoodTV.com’s Chocolate Championship Cook-Off
This recipe was made every year at Christmas, without the chocolate, until my great grandmother passed away. I recently decided to add melted chocolate…just to spice it up a bit!
1 medium potato, peeled
1/2 cup melted semisweet chocolate
4 cups confectioners sugar
1 cup peanut butter

Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners’ sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Kentucky Colonels

From the Food Network

Kentucky Colonels
Recipe courtesy Emeril Lagasse, 2000
8 ounces butter, softened
2 pounds confectioners’ sugar
1/2 cup bourbon whiskey
2 cups finely chopped pecans or walnuts
14 ounces semisweet chocolate
In a medium bowl cream together the butter and 1 pound of sugar with a mixer on high speed. Add the bourbon, remaining sugar and nuts and mix well. Cool the mixture in the refrigerator, covered, until firm enough to handle, about 2 hours.
Melt the chocolate in the top of a double boiler and allow to cool to body temperature.

Form rounded teaspoons of the nut mixture into balls and place on a baking sheet covered with waxed paper. Dip the candy into the chocolate mixture 2 at a time. Using 2 forks, turn the candy, coating completely with chocolate. Tap the fork to eliminate excess chocolate, then place the coated candy on the waxed paper. Continue with remaining candies. Place the baking sheet in the refrigerator until firm enough to handle, then transfer to a bowl, cover tightly, and store refrigerated until ready to serve. (Can be kept refrigerated for up to 1 week.)

Pecan Pralines

From the Food Network

Pecan Pralines
Recipe courtesy Jessica Harris, “The Welcome Table”
1 cup firmly packed light brown sugar
1 cup granulated sugar
1/2 cup light cream
2 tablespoons salted butter
1 cup pecan halves
Place both types sugar and the cream in a heavy saucepan and bring to a boil over medium heat, stirring constantly. When the temperature reaches 228 degrees on candy thermometer, stir in the butter and pecans and continue to cook, stirring constantly, until the mixture reaches 236 degrees. Remove the pan from the heat and allow the mixture to cool for 5 minutes. Beat the mixture with a wooden spoon until the candy coats the pecans but does not loseWeight Exercise its gloss. Drop the pralines 1 tablespoon at a time onto a well-greased piece of aluminum foil or a slab of confectioner’s marble. Allow the pralines to cool. They can be eaten as is, stored in tins, or crumbled over vanilla ice cream for a New Orleans – style dessert.

Peanut Butter Cups

From the Food Network

Peanut Butter Cups
Recipe courtesy of Todd Wilbur
1 cup peanut butter
1/4 teaspoon salt
1/2 cup powdered sugar
1 (12-ounce) package Hershey’s milk chocolate chips
In a small bowl, mix the peanut butter, salt and powdered sugar until firm. Slowly melt the chocolate chips in a double boiler over hot, not boiling, water. You may also melt them in a microwave oven set on high for 2 minutes, stirring halfway through the heating time. Grease the muffin tin cups and spoon some chocolate into each cup, filling halfway. With a spoon, draw the chocolate up the edges of each cup until all sides are coated. Cool in the refrigerator until firm. Spread about a teaspoon of peanut butter onto the chocolate in each cup, leaving room for the final chocolate layer. Pour some chocolate onto the top of each candy and spread it to the edges. Let sit at room temperature, or covered in the refrigerator. Turn out of the pan when firm.

Chocolate Raspberry Sauce

From the Food Network

Chocolate Raspberry Sauce
Recipe courtesy of Gourmet Magazine
1 cup heavy cream
5 tablespoons raspberry jam
4 1/2 ounces fine-quality bittersweet chocolate (not unsweetened), chopped fine
1 ounce unsweetened chocolate, chopped fine
1 to 2 tablespoons cassis, or to taste
In a heavy saucepan bring the cream to a simmer with the jam, whisking, remove the pan from the heat, and add the chocolates and a pinch of salt. Let the mixture stand for 3 minutes, whisk it until it is smooth, and whisk in the cassis. Strain the sauce through a fine sieve set over a bowl and serve it warm over ice cream. This sauce hardens into a chewy candy when poured over ice cream.