French Chewing Candy Recipes

CHEWY ALMOND NOUGAT

Chewy Almond Nougat image

We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio

Provided by Taste of Home

Categories Desserts

Time 1h10m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

Ingredients

3 large egg whites
1-1/2 cups sugar
1-1/4 cups light corn syrup
1/4 cup water
ALMOND MIXURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt

Steps:

Heavily butter a 15x10x1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes., With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl., For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer., Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic or waxed paper if desired.

Nutrition Facts :

OLD-FASHIONED MOLASSES CANDY

Old-Fashioned Molasses Candy image

This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 1-1/2 pounds.

Number Of Ingredients 6

Ingredients

3 tablespoons butter, softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

Steps:

Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

Nutrition Facts :

CHEWY CARAMEL

Chewy Caramel image

Rich, chewy caramel to individually wrap or use in candy making.

Provided by HARSHMA

Categories Desserts Candy Recipes

Time 40m

Yield 32

Number Of Ingredients 6

Ingredients

1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 ½ teaspoons vanilla extract

Steps:

In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Nutrition Facts : Calories 173.7 calories, Carbohydrate 28.5 g, Cholesterol 19.4 mg, Fat 6.8 g, Protein 1 g, SaturatedFat 4.3 g, Sodium 66.8 mg, Sugar 23.2 g

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