Soft and delicate, there is something especially luxurious about these little candies. Applets are similar to Turkish delight and pate de fruit, but with their own distinct flavor.
MAKES ABOUT 50 CANDIES.
Ingredients
2 cups unsweetened applesauce
4 packets unflavored gelatin
3 cups sugar
1 teaspoon vanilla extract
½ teaspoon lemon juice
Confectioners’ sugar
½ cup chopped walnuts (if desired)
Directions
1. Grease the bottom and sides of an 8" × 8" pan.
2. In a small dish, combine ½ cup applesauce and the gelatin. Pour the remaining 1½ cups applesauce into a saucepan and bring to a boil. Add the applesauce-gelatin mixture and allow to boil slowly for 15 minutes, stirring constantly.
3. Remove from heat and add the vanilla extract, lemon juice, and walnuts.
4. Allow to sit out for 24 hours, or until applets are firm enough to cut. Slice into squares and roll in confectioners’ sugar. Store in the refrigerator.
These meringues are crisp on the outside and slightly chewy on the inside. To ensure that the egg whites whip properly, make sure that the bowl and beaters are completely dry before you start.
MAKES ABOUT 24 PIECES.
Ingredients
3 egg whites
⅛ teaspoon cream of tartar
¾ cup granulated sugar
1½ cups toasted coconut flakes
Directions
1. Preheat oven to 250°F. Line a cookie sheet with aluminum foil.
2. Beat egg whites and cream of tartar until they form soft peaks. Gradually add the sugar, and continue beating until the mixture is glossy and forms stiff peaks.
3. Gently fold in the coconut flakes and pour mixture onto the lined cookie sheet. Use a spatula to spread the mixture into a rectangle that is about ½" thick.
4. Bake for an hour, or until the meringue is dry and crisp. Allow to cool and then break into small pieces.
5. Store in an airtight container for about a week.
This bark is sweet, crisp, and perfect with a cup of coffee, hot cocoa, or eggnog.
MAKES ABOUT 12 PIECES.
Ingredients
3 egg whites
⅛ teaspoon cream of tartar
¾ cup granulated sugar
½ cup almond flour
1 tablespoon instant coffee granules
1 tablespoon cocoa powder
¼ cup mini chocolate chips
Directions
1. Preheat oven to 250°F. Line a cookie sheet with aluminum foil.
2. In a completely dry bowl, using completely dry beaters, beat egg whites and cream of tartar until they form soft peaks. Gradually add the sugar, and continue beating until the mixture is glossy and forms stiff peaks.
3. In a separate bowl, combine the almond flour, coffee granules, and cocoa powder. Gently fold mixture into the egg whites and pour batter onto the lined cookie sheet. Use a spatula to spread the mixture into a rectangle that is about ¼" thick. Sprinkle with mini chocolate chips.
4. Bake for about an hour, or until the meringue is dry and crisp. Allow to cool and then break into small pieces.
5. Store in an airtight container for about a week.
If you're a licorice lover, you must try this recipe! If you don't find anise extract at your local grocery store, check out the resource section on page 111.
MAKES ABOUT 36 TWISTS.
Ingredients
1 cup salted butter, divided into tablespoons
1 cup granulated sugar
½ cup corn syrup
¼ cup molasses
½ cup sweetened condensed milk
¾ cup whole wheat or all-purpose flour
2 teaspoons anise extract or oil of licorice root
1 teaspoon black food coloring
Directions
1. Line an 8" × 8" pan with foil and coat lightly with cooking spray.
2. In a medium saucepan, combine the sugar, corn syrup, and molasses and stir over medium heat. Add the butter and stir until melted. Insert a candy thermometer.
3. When the mixture reaches 260°F (hard ball stage), remove from heat and stir in the flour, extract or oil, and coloring.
4. Pour mixture into the foil-lined pan and chill for about half an hour.
5. Lift foil from pan or invert pan onto a cutting board. Cut the licorice into ¼" thick strips and twist. Chill for another half hour.
These gooey candies are a bit messy to make, but the kids will love them! Wear gloves if you don't want your fingers stained pretty colors.
MAKES ABOUT 60 CANDIES.
Ingredients
4 cups white sugar
1½ cups cold water
1½ cups boiling water
4 envelopes knox gelatin
Flavoring extracts
Food coloring
Directions
1. Coat four shallow 8" × 8" baking pans with cooking spray.
2. In a medium saucepan, combine the gelatin and cold water, stir gently, and allow to sit for 5 minutes.
3. Add the boiling water and sugar and stir. Over medium–high heat, boil the mixture for about 25 minutes while stirring.
4. Remove from heat and divide between four bowls. Add a couple drops of extract and a couple drops of coloring to each bowl and stir.
5. Pour each into one of the pans and refrigerate overnight.
6. When gum drops are mostly firm, slice into small squares or use your fingers to form the candies into desired shapes. Roll in sugar and place on a parchment paper–lined cookie sheet to set for 2 days.
Serve homemade marshmallows with a cup of steaming hot chocolate, in s'mores, or all on their own for a really special treat.
MAKES ABOUT 24 2½ INCH MARSHMALLOWS.
Ingredients
1 cup cold water
3 envelopes (3 tablespoons) unflavored gelatin
2 cups sugar
¾ cup light corn syrup
¼ teaspoon salt
1 teaspoon vanilla
Confectioners’ sugar
Directions
1. Line a 9" × 13" × 2" pan with parchment paper and dust the paper with about 3 tablespoons of confectioners’ sugar.
2. Pour ½ cup cold water in a bowl, sprinkle the gelatin over the water, and let rest for about 15 minutes.
3. Meanwhile, heat the other ½ cup water, sugar, salt, and corn syrup in a 2-quart saucepan over medium heat, stirring until the sugar dissolves and the mixture comes to a boil.
4. Cover and allow to boil for about 3 minutes to dissolve any sugar crystals on the sides of the pan.
5. Remove the lid, turn up the heat, insert a candy thermometer, and don’t stir until the temperature reaches 240°F. Remove from the heat.
6. Use an electric beater at medium speed to begin beating the gelatin and water mixture, adding the syrup in a slow, thin stream. Once added, increase the speed to high and beat for another 10 minutes. The mixture will turn white, fluffy, and sticky. Add the vanilla and beat another minute or so to combine.
7. Scoop the marshmallow fluff into the prepared pan, using a damp spatula to spread it as smoothly as possible. Dust the top with another 3 tablespoons confectioners’ sugar. Set in a cool, dry place and allow to sit, uncovered, for 12 hours.
8. To remove the marshmallows from the pan, run a knife around the edges of the pan to loosen the marshmallows. Then invert the pan onto a cutting board dusted with more confectioners’ sugar. Peel off the parchment paper and cut the marshmallows into squares. Store in an airtight container for up to 2 weeks.
MAKE IT VEGAN!
Gelatin is often derived from animal products. You can substitute the gelatin for 3 tablespoons powdered agar-agar, or look for a kosher gelatin, which is more likely to be vegan.
Marzipan is wonderfully versatile. You can mold it into any shape you like, use it to decorate cakes, or roll it into balls and dip it in chocolate.
MAKES ABOUT 2 CUPS.
Ingredients
3 cups whole blanched almonds
2¼ cups confectioners’ sugar, divided
2 egg whites, lightly beaten (or liquid pasteurized egg whites)
½ teaspoon almond extract
Directions
1. In a food processor, pulverize the almonds with the confectioners’ sugar. When the nuts are finely ground (but before they turn into almond butter), add the egg whites and almond extract and continue to process until the dough clumps together into a ball.
2. Turn the dough onto a board dusted with confectioners’ sugar and knead until smooth. Use immediately or wrap in plastic and store in the refrigerator for up to 3 months.
3. Allow dough to warm to room temperature before use. Roll the dough into your favorite shapes and serve.
Smooth and delicious, opera creams can be enjoyed as they are or dipped in your favorite chocolate.
MAKES ABOUT 20 CREAMS.
Ingredients
2 cups sugar
2 tablespoons light corn syrup
1 cup whipping cream
4 tablespoons unsalted butter
⅛ teaspoon salt
1 teaspoon vanilla extract
1 cup toasted sliced almonds or pecans
Directions
1. Combine all ingredients except for vanilla and nuts in a medium saucepan. Stir until combined, bring to a slow boil, and insert candy thermometer. Don’t stir again, allowing the mixture to reach 238°F (soft ball stage).
2. Remove from heat and allow to cool to 110°F. Add vanilla and nuts and whisk until mixture becomes thick. Drop small spoonfuls onto a cookie sheet lined with parchment paper. Allow to rest until cool and set.
This is the perfect treat to make with raspberries that are just a little too ripe. Sweet and summery, these are as pretty as they are delicious.
MAKES ABOUT 30 PIECES.
Ingredients
1½ pounds (about 3 cups) fresh or thawed raspberries
2 cups granulated sugar, plus more for dusting
1 tablespoon powdered pectin
½ teaspoon lemon juice
Directions
1. Line an 8" × 8" pan with parchment paper, making sure the paper hangs over the edges of the pan a bit.
2. Cook the raspberries in a medium saucepan over low heat for about 10 minutes, stirring gently. When the raspberries are soft and mushy, strain them through a fine sieve to remove the seeds.
3. Return the raspberry purée to the saucepan and add the sugar and pectin. Insert your candy thermometer and heat the mixture to 220°F. Remove from heat and stir in the lemon juice.
4. Pour the mixture into the paper-lined pan and refrigerate for 3–4 hours.
5. When the candy is set, dust a wooden cutting board with sugar. Invert the pan onto the cutting board and remove the parchment paper. Run a sharp knife under hot water and then slice the candy into squares. Roll in additional sugar.
6. Store in a covered container at room temperature for up to 2 weeks, or longer in the refrigerator.
For a beautiful candy display, make three batches, each with a different citrus flavor and color, and serve together.
MAKES ABOUT 30 PIECES.
Ingredients
⅔ cup orange, lemon, lime, or grapefruit juice (or a combination)
1½ cups unsweetened, smooth applesauce
1 tablespoon powdered pectin
2½ cups granulated sugar, plus more for dusting
½ teaspoon zest (from lemon, lime, or grapefruit)
Few drops food coloring (optional)
Directions
1. Line an 8" × 8" pan with parchment paper, making sure the paper hangs over the edges of the pan a bit.
2. In a medium saucepan over medium heat, combine the citrus juice, applesauce, pectin, and 1 cup sugar. Clip a thermometer to your pan and stir mixture gently. When mixture begins to bubble, add another 1 cup of sugar.
3. When mixture reaches 220°F, remove from heat and stir in the citrus zest and food coloring, if using.
4. Pour the mixture into the paper-lined pan and refrigerate for 3–4 hours.
5. When the candy is set, dust a wooden cutting board with sugar. Invert the pan onto the cutting board and remove the parchment paper. Run a sharp knife under hot water and then slice the candy into squares. Roll in additional sugar. Store in a covered container at room temperature for up to 2 weeks, or longer in the refrigerator.
These delightful candies can be made with any kind of jam. Blueberry jam was used in the candies shown here.
MAKES ABOUT 30 PIECES.
Ingredients
⅔ cup applesauce
⅓ cup water
2 envelopes gelatin
¾ cup sugar
1 cup jam
1 teaspoon lemon juice
Directions
1. Combine ⅓ cup applesauce, water, and gelatin, and let sit for about 5 minutes. Lightly oil an 8" × 8" baking pan.
2. In a medium saucepan, combine other ⅓ cup applesauce and sugar, stirring until it begins to boil. Add the jam and mix until fully melted and combined. Add the gelatin mixture and lemon juice and stir. Allow to boil for 2–3 minutes.
3. Pour into the prepared pan and refrigerate at least 4 hours.
4. Wet a sharp knife to cut the candies into squares. Use a small spatula to carefully remove the squares from the pan. Coat each square with sugar. Store at room temperature in an airtight container between layers of waxed paper for up to 3 weeks.
MAKE IT VEGAN!
Gelatin is often derived from animal products. You can substitute 2 tablespoons plus 2 teaspoons powdered agar-agar, or look for a kosher gelatin, which is more likely to be vegan.
These pinwheel candies are the perfect use for leftover mashed potatoes! To make these dairy-free, use coconut milk instead of cow's milk and peanut butter instead of Nutella.
MAKES 48 PIECES.
Ingredients
1 medium potato
1 teaspoon milk
1 teaspoon vanilla
2 pounds confectioners’ sugar
2 cups peanut butter or Nutella (or a mix of the two)
Directions
1. Peel, chop, and boil potato until soft (test by poking the potato with a fork—if it goes in easily, it’s done). Drain the potato and mash it together with the milk and vanilla. Add the confectioners’ sugar gradually, mixing and mashing until dough is stiff enough to form a ball. Add more confectioners’ sugar if dough is too goopy.
2. Spread parchment paper on a work surface and dust with more confectioners’ sugar. Roll out the dough to about ½" thick. Dust with more sugar, then spread peanut butter or Nutella evenly over the surface.
3. Roll the dough into one long log (like a jelly roll) and refrigerate for about an hour (you can cut the log into two pieces so it will fit better in your fridge).
4. Once chilled, slice the log into ½" pieces and serve.
These candies will melt in your mouth (okay, so that’s technically true of most candies, but you'll really notice it with these—in the most wonderful way). Beware that these may not stiffen properly if the air is particularly humid—it’s best to make these on a relatively dry day.
MAKES ABOUT 4 DOZEN.
Ingredients
2 cups sugar
½ cup light corn syrup
¾ cup water
1 teaspoon vanilla
½ teaspoon salt
3 egg whites
¾ cup nuts, chopped
Directions
1. Combine sugar, corn syrup, and water in a medium saucepan. Stir over medium heat until sugar is dissolved. Increase heat and bring to a boil. Cover and boil without stirring 3 minutes.
2. Uncover, insert candy thermometer, and cook until syrup reaches 260°F (firm ball stage). Remove from heat.
3. In a separate bowl, beat egg whites until stiff peaks form. Add salt and vanilla. With mixer at high speed, beat in hot syrup, slowly pouring in a thin stream.
4. Continue beating until mixture will almost hold its shape but is still glossy. Stir in nuts if desired. Drop by spoonfuls onto parchment paper.
Candy corn is great to make with kids. Rolling out the dough is a lot like playing with playdough!
MAKES ABOUT 3 CUPS.
Ingredients
1 cup granulated sugar
⅔ cup light corn syrup
5 tablespoons butter, cut into pieces
2 teaspoons vanilla
3 cups confectioners’ sugar
⅓ cup powdered milk
¼ teaspoon salt
Yellow and orange food coloring
MAKE IT VEGAN!
Use vegan margarine instead of butter and use powdered soy milk.
Directions
1. In a medium saucepan over low heat, stir together granulated sugar, corn syrup, and butter. Once melted and combined, increase heat and allow to boil for about 5 minutes. Remove from heat and stir in vanilla.
2. In a large mixing bowl, stir together the confectioners’ sugar, powdered milk, and salt. Pour the syrup mixture into the dry mixture and combine.
3. Prepare a large wooden cutting board or other surface by dusting with confectioners’ sugar. When dough is cool enough to handle, divide evenly into three pieces. Put a couple drops of yellow food coloring on one piece and a couple drops of orange food coloring on the second piece. Leave the third piece white.
4. Coat hands with more confectioners’ sugar and begin to knead each piece until the colors are incorporated and dough is smooth and stiff. Then roll out each piece between your palms like you’re making playdough snakes. Place the pieces together and press down gently. If they’re not sticking together well, brush the edges lightly with water and try again.
5. Cut into triangles and allow to air dry for a couple of hours before storing in a bag or airtight container.
Step 4: Roll the dough into thin snakes, place together, and press down gently.
Step 5: Cut into triangles to form the corn-shaped pieces.
I'm one quarter Jewish, which, as far as I'm concerned, is enough to justify indulging in really good halvah on a fairly regular basis. Fortunately, this halvah recipe is actually relatively healthy, and can be used in a variety of ways—crumbled and used with frosting or Nutella as a cake filling; dipped in chocolate to make an amazing candy bar; crushed and dusted over ice cream; or just all on its own.
MAKES ABOUT 2 POUNDS.
Ingredients
2 cups honey
1½ cups tahini
1 teaspoon vanilla
1½ cups nuts (almonds, pistachios, or hazelnuts), peeled and lightly toasted
Directions
1. Lightly grease a 6-cup mold or cake pan.
2. Beat or stir the tahini to incorporate the oil into the sesame paste.
3. In a medium saucepan over low heat, bring the honey to a simmer. Insert candy thermometer and heat to 240°F (soft ball stage). Remove from heat and allow to cool to 120°F. Add the vanilla and nuts and then the tahini and stir gently.
4. Pour into the greased pan, cover with plastic, and refrigerate for 24 to 36 hours.
