Chinese Candy Recipes

MILK CANDY NOUGAT

Steps:

• Use a rolling pin to crush the peanuts inside a ziplock bag.
• Thoroughly grease the inside of a large mixing bowl.
• Add the marshmallows to the bowl and microwave for 1 minute.
• Working quickly, mix the whole milk powder completely into the melted marshmallows with a silicone spatula.
• Add the crushed peanuts and mix until incorporated. The mixture is hot and sticky. Vegan marshmallows may require kneading the peanuts into the marshmallows by hand.
• Transfer the mixture onto one half of a sheet of parchment paper. Fold the parchment in half over the nougat.
• Use a rolling pin to flatten the candy to ¼- ½" thickness.
• Firm at room temperature overnight or in the refrigerator for about an hour.
• Cut into rectangles (about ¾" x 1 ½") and wrap in candy paper or foil.
• Store at room temperature in an airtight container for up to 2 weeks.

CHOCOLATE CHOW MEIN CLUSTERS

Steps:

• In a microwave, melt chocolate and butterscotch chips, stir until smooth. Stir in chow mein noodles and peanuts until well coated. , Drop by rounded tablespoonfuls onto a waxed paper-lined baking sheet. Refrigerate for 2 hours or until set.

HARD CANDY

Steps:

• In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
• Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.

"CHINESE" CANDY

Steps:

• Melt butterscotch chips in heavy saucepan over low heat.
• Fold in peanuts and chinese noodles until coated.
• Drop by tablespoon onto waxed paper.
• Let stand in cool place until firm.

CHINESE DELIGHT

Steps:

• 1. Preheat the oven to 300°F. Lightly grease a 9x4-inch loaf pan, line with plastic wrap, and grease the plastic wrap. Set aside.
• 2. Put the walnuts on a rimmed baking sheet and toast in the oven until golden brown and fragrant, about 10 minutes. Remove from the oven and cool completely.
• 3. Bring 4 cups of water to boil in a medium saucepan. Add the dates and 1/2 teaspoon of the salt and cook for 10 minutes. Drain and spread the dates in a single layer on a cooling rack to dry.
• 4. Microwave the maltose on high heat until softened, about 40 seconds. Put the maltose, walnuts, dates, cinnamon, oil and the remaining 1/4 teaspoon salt in a medium saucepan and set over medium heat. Cook, stirring vigorously, until the mixture is thick, about 15 minutes. Remove from the heat and cool slightly in the pan, then transfer to the cake pan. Spread in an even layer and let cool completely and harden at room temperature.
• 5. To unmold, invert the candy onto a cutting board and peel off the plastic wrap. Cut into 1-inch cubes with a greased knife. The candies can be individually wrapped in plastic wrap and stored at room temperature for up to 1 week.