BASIC CANDY NOUGAT

1 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water

Cook over low heat; gently stir to dissolve sugar. Cover. Boil 2 minutes. Wipe off sugar
crystals from inside of pan sides. Use candy thermometer, cook until 238 degrees
(softball stage).
Meanwhile, in large mixer bowl beat until stiff: 1 egg white. With mixer on high speed
pour 1/2 (softball stage) syrup over egg white. Beat until thick.

Meanwhile, continue to heat last half of syrup to 275 degrees (hardball).

With mixer on high speed, add hardball stage syrup. Beat until very heavy. Test: Holds
shape on spoon and is not sticky to touch.

2 tsp. vanilla
2 tbsp. butter
1/2 c. diced cherries, optional
1 c. gumdrops, optional

Pour into buttered pan. Store covered overnight before cutting.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥...

NOUGAT CANDY LOAF

3 c. sugar
1 c. white Karo syrup
1/2 c. water
3 egg whites, stiffly beaten
1 c. walnut meats

SEPARATE SYRUP:

1 c. sugar
1/2 c. water

Cook first syrup until brittle when tested in cold water. Pour slowly over stiffly beaten
egg whites. Continue to beat until very stiff and thick. While beating first mixture, boil
the separate syrup until brittle and pour into first mixture. Continue beating, then add
nuts. Pour into 2 well greased bread loaf pans. Slice and cut into squares when ready to
use. Keep loaf wrapped in foil.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥...
FRENCH CHOCOLATE NOUGAT

2 c. sugar
2/3 c. light corn syrup
1/3 c. water
1/3 c. (about 2) egg whites
1/8 tsp. salt
1/2 tsp. almond extract
2 oz. unsweetened chocolate, melted
1/2 c. candied cherries, chopped
3/4 c. toasted blanched almonds, chopped

1. Line an 11"x7" pan with aluminum foil and butter it, set aside.
2. Combine sugar, syrup and water in a 1 1/2 quart saucepan; stir until sugar is moistened.
Wash down crystals from sides of pan with a pastry brush dipped in water. Cover and
bring to boiling. Uncover, wash down any crystals and set candy thermometer in place.
Cook without stirring until thermometer registers 270 degrees.

3. Meanwhile, beat egg whites with salt until stiff, not dry, peaks are formed. When syrup
reaches required temperature, set aside to let bubbles subside. Wash crystals from pouring
side and pour syrup over egg whites in a steady stream, beating constantly until all the
syrup is added.

4. Using a wooden spoon, stir in extract, chocolate, cherries and almonds. Beat by hand
until mixture will fall in large chunks.

5. Turn into prepared pan and level mixture. Cover. Let stand overnight before cutting.
Cut into pieces and wrap each piece.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥...

NOUGAT

Grease 9 x 5 x 3 inch pan lightly, then dust with cornstarch. In a large saucepan, combine
1 1/2 cups granulated sugar and 1 tablespoon cornstarch. Add 1 cup light corn syrup and
1/2 cup water. Cook and stir until sugar dissolves. Continue cooking to soft crack stage
(286 degrees), stirring occasionally to prevent sticking.
Meanwhile, beat 2 egg whites to stiff peaks. Slowly pour syrup over egg whites beating
constantly with electric mixer. Beat until mixture becomes stiff. Fold in 2/3 cup chopped
candied cherries. Pack candy into loaf pan. Cut in 1 inch squares.

♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥♥...

TORRONE (NOUGAT)

1 c. blanched filberts
2 cans (4 1/2 oz. size) blanched whole almonds
2 c. sugar
1 c. light corn syrup
1/2 c. honey
1/4 tsp. salt
2 egg whites
2 tsp. vanilla extract
1/4 c. butter, softened

Preheat oven to 350 degrees. Spread filberts and almonds on cookie sheet. Toast in oven
10 minutes, until golden. In heavy, straight-side 3 quart saucepan, combine sugar, corn
syrup, honey, salt, and 1/4 cup water. Stir over medium heat, until sugar is dissolved.
Continue cooking, without stirring to 252 degrees on candy thermometer, or until a small
amount in cold water forms a hard ball.
Meanwhile, in large bowl of electric mixer, at high speed, beat egg whites until stiff
peaks form. In thin stream, pour about one fourth of hot syrup over egg whites, beating
constantly, at high speed 5 minutes, until mixture is stiff enough to hold its shape. Cook
rest of syrup to 315 to 318 degrees on candy thermometer, or until a small amount in cold
water forms brittle threads.

In thin stream, pour hot syrup over meringue, beating constantly, at high speed, until stiff
enough to hold its shape. Add vanilla and butter, beating until thickened again, about 5
minutes. With wooden spoon, stir in toasted nuts. Turn mixture into buttered 11 x 7 x 1
1/4 inch pan. Smooth top with spatula. Refrigerate until firm.

Loosen edge of candy all around; turn out in large block. With sharp knife, cut into 1 1/2
x 1 inch pieces. Wrap each in waxed paper. Refrigerate. Makes 2 1/2 pounds.
 Chewy Honey Nougats

2 cups sugar
1/2 cup honey
1 cup light corn syrup
1/2 cup water
4-1/3 cups marshmallow cream (or frappe)
3 tbsp. shortening
1/3 cup Confectioner's sugar
1-1/3 cups nuts, finely chopped
Dipping chocolate

Directions:

Cook sugar, honey, syrup and water to 272°F on a candy thermometer. Remove
from heat and let stand for 10 minutes. Add marshmallow creme and
shortening; beat until well blended. Fold in confectioner's sugar and nuts.
Spread into a buttered 9-inch square pan and let stand for 24 hours. Cut and
wrap individual pieces or dip in chocolate. Makes about 80 pieces that are
lovely on a holiday candy tray.

How do I make Chewy Candy Apples?

I know candy apples usually have a hard candy coating, but the ones in the grocery store
(usually in the produce section, with nuts on it) have a chewy coating.

Does anyone know how I can make a candy apple with a chewy coating?

Best Answer - Chosen by Voters

Recipe for candy apples...
-Shown below is a commonly used recipe for candy apples.

2 - cups light brown sugar

2/3 to 1 cup - water
1 - tablespoon light corn syrup
1/2 - teaspoon lemon extract
3 - dashes of fresh cinnamon
6 to 8 apples with sticks (skewered)

-Combine all ingredients except the lemon extract into a small, deep saucepan. Mix with
a wooden spoon to evenly distribute the ingredients; place over medium high heat,
stirring until sugar is dissolved. Be sure that all the ingredients come to a boil and reach
about 290° to 300° on your candy thermometer. Once the product has reached it's set
temperature, add the lemon extract and you are ready to start dipping your apples! Be
careful when dipping because the candy will be very hot.

What is a candy apple?

-Candy apples are a fun treat consisting of gooey or firm candy coating. The candy
coating is normally comprised of a red sugar syrup often cinnamon flavored. Once the
sugar syrup recipe has been created you take a select apple of your choice, skewer it, then
coat the apple with the coating. In some instances these apples are rolled in nuts or candy
confections. The candy apple is the sister to the delicious gourmet caramel apple. It has
been known that these types of apples are eaten on Halloween because the holiday comes
in the wake of the annual apple harvest. For more information about candy apples, visit
Wikipedia candy apples.

CHEWY CANDY
Making chewy candy
Making chewy candy involves ingredients that
include water, sugar, glucose, milk fat, stabilisers
and emulsifiers. The stabilisers can be either
starch or gelatine, but often both.

Chewy candy is produced by pre-mixing and

heating water, glucose and starch until the
temperature reaches 80–90°C, followed by
cooking under pressure to 135°C. When the
starch has gelatinised, you cool the substance and
transfer it to a powerful Z-arm mixer.

You then add the remaining ingredients (gelatine

solution, milk fat, emulsifiers, acid and flavour)
into the mixer and mix until you reach the density
you want – typically 1.1 g/ml.

Once the substance has been mixed and the right

density reached, you roll it and cut it into the
desired shapes and sizes, and then pack the
finished candy.

One of the advantages of using starch in such

products is that it allows you to control the Typical recipe
viscosity of the substance during the production,
which prevents any subsequent “cold flow” during
storage.
Glucose 39.50%
You can vary the texture of your product by Sugar 28.30%
whipping air into the substance using a beater
instead of pulling it; this gives a lighter texture. In Water 16.00%
Asia – mainly – milk powder is often added to the Milk fat 8.90%
recipe, resulting in a product then known as “milk
candy”. KMC starch 5.00%

Gelatine 2.00%
Advantages of using KMC products in chewy
candy Emulgator 0.30%
Gelamyl 120 and Gelamyl 125 allow you to control
Acid
the viscosity of your product during processing
and inhibit “cold flow” during shelf life. Flavour
 CHEWY PEANUT BUTTER CANDY
2 tablespoons butter *
1/4 cup natural peanut butter *
1/4 cup granular Splenda or equivalent liquid Splenda
1 cup chocolate whey protein powder *
1/4 cup Da Vinci sugar free syrup, French vanilla or caramel flavor

Melt the butter in a small bowl in the microwave. Blend in the peanut butter with a spoon
until smooth then stir in the Splenda. Add the protein powder and mix as well as possible.
It will be crumbly. Work in the syrup with a spoon until you end up with a glossy, sticky,
caramel-like goo. Press this into a small non-stick foil lined container and freeze until
firm enough to cut into serving size pieces, about 2 hours. Once it has frozen overnight, it
will be very hard. You can eat it frozen, but it will be a lot more chewy. If you don't want
to freeze it, keep it refrigerated but it will be very soft and kind of messy to eat.

Chewy Praline Recipe

cups sugar
2 cups white corn syrup
1 lb. butter
2 cups whipping cream
2 tsp. vanilla
7-8 cups chopped pecans
Instructions:
Ingredients:
Cook sugar and corn syrup over medium - low heat
until candy thermometer reaches 250 degrees.
Remove from heat. Add butter and stir until melted.
Add whipping cream(unwhipped) slowly. Return to
heat stirring constantly. Cook until thermometer reaches 242
degrees. Remove from heat. Add vanilla and pecans. Drop on
foil sprayed with Pam. When cool, wrap pralines in saran wrap.
Delicious chewy treats!

Soft 'n' Chewy Caramels

Taste of Home - try a FREE ISSUE today!
SERVINGS: 54-60
CATEGORY: Dessert
METHOD: Other stovetop
TIME: Prep: 5 min. Cook: 30 min.
Ingredients:
 2 cups sugar
 1 cup light corn syrup
 2 cups half-and-half cream, divided
 1 cup butter, cubed
 1 teaspoon vanilla extract
Directions:
Line a 13-in. x 9-in. pan with foil; butter the foil. Set aside. In a Dutch
oven, combine the sugar, corn syrup and 1 cup cream. Bring to a boil
over medium heat, stirring constantly. Slowly stir in remaining cream.
Cook over medium heat until a candy thermometer reads 250° (hard-
ball stage), stirring frequently. Remove from the heat; stir in butter
and vanilla until well mixed, about 5 minutes.
Pour into prepared pan. Cool. Remove foil from pan; cut candy into
1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2
pounds.

Chewy Candy

Chewy Candies - varying from slightly chewy, sticky and gummy, to jaw-strengthening
super-chewy. Some common chewy candies include: gum drops, wine gums, gummies,
other 'gummy' gelatin-based candies, jellybeans, jujubes, sours, toffee, taffy, caramel,
'Skittles', spearmint leaves, swedish fish, etc.

Sours

Sours/Sour candies Sour chewy candies made of sugar, corn syrup, modified food
starch, flavoring and color, and small quantities of citric and fumaric acid. Often fruit-
flavored and usually sugar-coated, but coming in a variety of shapes and flavors.

Jujubes

Canadian jujubes - soft, gummy candies made of glucose syrup, sugar, flavoring and
gelatin.
Australian and New Zealand Jubes or Jube Jubies - chewy gelatin-based sweets.
American jujubes - hard, chewy candy drops made of starch, gum and corn syrup.

Gum Drops & Wine Gums

Gum Drops/Gumdrops - soft, sweet, chewy gelatin- or pectin-based candy, usually

fruity flavored, and coated in granulated sugar.
Wine gums/Winegums - firm, chewy sweets similar to gumdrops, except they are not
sugar-coated. Made from gelatin, sweeteners, fruit flavors and color. They do NOT
contain wine.

Nougat

Nougat - traditional nougat is a soft, chewy to hard sweet made from sugar or honey,
roasted nuts (almonds, walnuts, pistachios, or hazelnuts are common) and sometimes
chopped, candied fruit as well.
White nougat is soft, and brown nougat is harder.
Modern American nougat is a mixture of sucrose and corn syrup, aerated with egg
albumen (from egg white) or hydrolyzed soya protein, and may also have vegetable fats,
milk powder and nuts added.
Spanish turron (nougat) is made of toasted almonds, sugar, honey and egg white.
Australian nougat is made from almonds, sometimes macadamia nuts, apricots and
other ingredients, sugar, egg whites, and honey, and comes in two varieties: soft and
crunchy.
German nougat is made of sugar, cocoa butter, almonds and cocoa.

I Love Candy

What is candy?

Candy is a very sweet confection made of sugar. Other ingredients, such as milk, butter,
chocolate, nuts and fruit may be included as well.

Candy, in it's most basic sense, means 'sugar'; the root word for candy is 'qand', which
means 'cane sugar'. Although cane sugar is the most common sugar used in making
candy, there are many other sugars, such as corn syrup, maple syrup, honey, and others,
which can also be used.

Candy comes in various unique forms around the world, each country and culture having
their own favorites and specialties.

Glossary of Candy Terms:

brittle - hard, sheet candy made from sugar syrup and nuts

candy bar - snack candy usually shaped like a log or bar and often covered with
chocolate

candy cane - hard, colored stick of sugar candy

caramel - light-brown candy made of sugar and butter or milk

chewing gum - elastic, sweetened latex or 'gum' for prolonged chewing

chocolate - dark brown candy made from the pod of the cacao tree

cotton candy - spun sugar

creme filling - such as fondant, cooked sugar and water

divinity - soft white candy made with egg white and sugar

fondant - cooked sugar and water, used as filling or coating

fudge - creamy squares made from sweetened milk and chocolate

gummy candy - chewy gelatinous candy, often fruit flavored

jelly beans - candy coated bean shaped candy with gel interior

jujube - type of soft, chewy candy

licorice - chewy candy originally made from liquorice plant

lollipop - candy on a stick

lozenge - flavored tablet, often medicinal

marshmallow - spongy sweet originally made with marshmallow roots

marzipan - almond paste

mint - candy flavored with extract of mint plant

nougat - made with nuts, honey or sugar, and sometimes egg whites

pastille - small candy made of fruit-flavored jelly

penuche - fudge made from caramelized brown sugar, butter and milk

praline - candy made of crushed nuts and honey

taffy - a 'pulled' candy very similar to toffee

toffee - 'pulled' candy made from sugar, syrup, butter and milk

truffle - soft, chocolate covered candy