Homemade candy is so special. It is exquisite for gifts, especially with Mother's Day and Graduations just around the corner. It is also fun to make with the house just to share with each other. Some of my beloved childhood memories are of development candy with my mom, dad, and sister. We had distinct favorites so we often made any varieties at a time. Divinity was always my beloved even though it is a rare treat now that I am a diabetic. This record also shares recipes for Rum Truffles and a tasty 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 gently into the egg whites; beat constantly and add vanilla while still beating. Reheat 1/3 of the sugar syrup to a boiling point; add gently 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 development 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, integrate chocolate and cream. Cook and stir over low heat until chocolate is melted and blend is smooth. Remove from heat. Add the shortening, stirring until melted. Add the egg yolks, confectioners' sugar, and rum. Beat blend on medium speed of an electric mixer until blended. Refrigerate for about 2 hours or until firm. Shape blend 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. gently 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!
How to Make Yummy Homemade Candy - Divinity, Rum Truffles, and Cream Cheese White Chocolate Fudge