INGREDIENTS

13 oz. bag of Jelly Beans (can be more or less according to taste)
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

4 tablespoons unsalted butter, room temperature
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla
1/4 cup sanding sugar (can be more or less or left out completely)

DIRECTIONS

parchment Paper (optional- but makes it much easier to remove cookies and clean up is easy!)

1. Preheat the oven to 375°F.
2. In a medium bowl or electric mixer bowl – add the butter and sugar and cream them together on medium speed until light and fluffy (about 2 minutes).
3. Add 1 egg and beat to incorporate,
4. add 2nd egg and incorporate then add 3rd egg and incorporate.
5. (4th egg is used later) Beat in the vanilla then add the baking powder, salt and flour,
6. beating on low speed until fully incorporated – you do not want to mix too long. Notice that the dough is very soft and sticky.
7. Stir in the jelly beans.
8. Using a spatula, scrape the dough out of the bowl onto a floured surface.
9. Put flour on your hands and sprinkle flour on top of the dough.
10. Then cut the dough in half… use your hand like a karate chop down the center.
11. Next take one half and roll lightly back and forth making a rope – pick it up and place it on a cookie sheet with parchment paper. Don’t be worried if the dough is so soft it bends when you pick it up.
12. Once you place it on the parchment paper you can shape it a little more.
13. Do the same with the second half.
14. Flatten them out on top a little with your palm.
15. Next beat one egg in a bowl and using a brush – brush them all over to coat them evenly.
16. Now sprinkle with sanding sugar (optional)
17. Then place in your preheated oven for about 25 minutes or until they are slightly golden brown.
18. When done – remove them from the oven.
19. Let them cool for about 10-20 minutes or until they are cool enough for you to handle.
20. Place them on a breadboard and slice them like shown in the photo – crosswise on the diagonal into about 3/4 inch slices.
21. Put them back on the cookie sheet (inside up) and bake for another 10-12 minutes until the edges are turning slightly brown. Remove from the oven and transfer to wire rack to cool

Ref: http://www.fabulousfoods.com/

Technorati Tags: Bean, Candy, Cookie, Crunch, jelly, Jelly Bean, sweets

INGREDIENTS

2 cups miniature marshmallows
1/4 cup butter or margarine
1 (6-ounce) package (4 cups) chow mein noodles
Jelly beans

PREPARATION

1. In 2-quart saucepan combine marshmallows and butter;
2. cook over low heat,
3. stirring occasionally, until melted (6 to 8 minutes).
4. Stir in noodles until very well coated.
5. With buttered fingers, press mixture on bottom and up sides of each cup of buttered 12-cup muffin pan.
6. Refrigerate at least 2 hours or until firm.
7. Remove from cups;
8. fill with jelly beans.

Yield: 12 nests

Technorati Tags: Candy, jelly, Jelly beans, sweets

INGREDIENTS

•4 cups granulated sugar
•1 1/4 cups cornstarch
•1 teaspoon cream of tartar

•4 1/4 cups water
•1 tablespoon lemon juice
•1 1/2 tablespoons rosewater
•1 cup confectioners sugar
•Vegetable oil ot shortening

DIRECTIONS

1. In a 9 inch baking pan, grease the sides and bottom with vegetable oil or shortening.
2. Line with wax paper and grease the wax paper.
3. In a saucepan, combine lemon juice, sugar and 1 1/2 cups water on medium heat.
4. Stir constantly until sugar dissolves. Allow mixture to boil.
5. Reduce heat to low and allow to simmer, until the mixture reaches 240 degrees on a candy thermometer.
6. Remove from heat and set aside.
7. Combine cream of tartar, 1 cup corn starch and remaining water in saucepan over medium heat.
8. Stir until all lumps are gone and the mixture begins to boil.
9. Stop stirring when the mixture has a glue like consistency.
10. Stir in the lemon juice, water and sugar mixture.
11. Stir constantly for about 5 minutes.
12. Reduce heat to low,
13. Allow to simmer for 1 hour, stirring frequently.
14. Once the mixture has become a golden color, stir in rosewater.
15. Pour mixture into wax paper lined pan.
16. Spread evenly and allow to cool overnight.
17. Once it has cooled overnight, sift together confectioners sugar and remaining cornstarch.
18. Turn over baking pan containing Turkish delight onto clean counter or table and cut with oiled knife into one inch pieces.
19. Coat with confectioners sugar mixture.
20. Serve or store in airtight container in layers separated with wax or parchment paper
21. Use to chocolate coat after you cut into squares.

References : about.com

Technorati Tags: Candy, chewy, chocolate, confection, Homemad, jelly, lemons, nuts, soft, sweets

INGREDIENTS

1.75 oz powdered fruit pectin
1 cup sugar
1 cup light corn
3/4 cup water

1 1/2 teaspoons raspberry extract
1/4 teaspoon baking soda
red food coloring

DIRECTIONS

Warning: the first half of the recipe needs to be completed the day before you want to eat the candy

1. Grease a loaf pan.
2. Stir together pectin, water and baking soda in small pan.
3. Cook on high heat.
4. At the same time, bring the sugar and corn syrup to a rolling boil, stirring occasionally.
5. When it reaches boiling, add the pectin mixture.
6. Cook for about 1 additional minute stirring constantly.
7. Remove from heat and add extract and food coloring, stirring to incorporate.
8. Pour into the prepared pan and allow to cool, loosely covered, overnight on the counter.
9. The next day invert the pan on to a platter or plate full of sugar.
10. If you have trouble unmolding the candy, use a sharp knife to loosen it from the perimeter of the pan and carefully slide your fingers underneath the candy to gently peel the candy out of the pan.
11. Press both sides of the candy into the sugar.
12. Slice the candy into 1/4 inch slices, then cut each slice into 1/4 inch cubes.
13. Roll each cube in sugar.
14. Allow to sit an additional hour before packaging or serving.
15. You can package some in candy bags to give as gifts and the rest can be stored in Tupperware.

Instead of rolling the candy in sugar you can dip it in melted chocolate.

Technorati Tags: chocolate, confection, fruits, Homemad, jelly, pectin, raspberry, soft, sweets, syrup

INGREDIENTS

1 (8 ounce) package white chocolate chips
1/4 cup butter, softened
1 cup KELLOGG’S* RICE KRISPIES* Vanilla Flavour cereal

1 1/4 cups semi-sweet chocolate chips

DIRECTIONS

1. Melt white chocolate chips and butter in medium bowl in microwave or over saucepan of boiling water. Stir until smooth.
2. Let cool at room temperature about 30 minutes.
3. Form white chocolate mixture into 2.5 cm (1-inch) balls.
4. Roll in cereal, pressing cereal into truffles to coat well.
5. Roll in palms to re-shape balls.
6. Refrigerate about 30 minutes, until firm.
7. Melt semi-sweet chocolate as above.
8. Dip prepared balls in chocolate to coat.
9. Lift out with fork, allowing excess chocolate to drip off.
10. Place on waxed paper lined baking sheet.
11. Let cool

Ref: http://allrecipes.com

Technorati Tags: Bars, butter, Candy, chocolate, Cookie, KELLOGG’S, nuts, Recipe, rice, Vanilla