INGREDIENTS

1/2 oz blackberry brandy or grenadine
1/2 oz anisette or sambuca

1/2 oz Southern Comfort

PREPARATION

1. Pour the brandy or grenadine into a shot glass.
2. Float the sambuca or anisette on top of the first layer.
3. Float the Southern Comfort on top of the second layer.

Technorati Tags: Candy, chewy, fruits, gourmet, jam, jelly, soft

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

2 quarts fresh blackberries
1 Tbsp rose water (or any flavor you prefer)
3 Tbsp lemon juice

6 cups sugar
chopped Chile pepper to taste

DIRECTIONS

1. Cook the berries with water until heated.
2. Strain to remove most of the seeds.
3. Add the lemon juices, sugar and Chile pepper.
4. Cook rapidly to the jellying point, either using the sheet test or until it reaches 220 degrees (F) on the candy thermometer.
5. As the mixture thickens, stir to keep from scorching.
6. Pour boiling hot into hot jars; adjust the lids.
7. Process 10 minutes in a boiling-water bath.
8. Start the counting time when the water returns to a boil.
9. Remove the jars from the water and cool on a rack.
10. Makes four 12-ounce jars.

This recipe makes it  to be sweet yet still relatively spicy.  It could go with serrano peppers for a medium heat and Jalapeno peppers also  for more spice.

Technorati Tags: blackberry, confections, fruits, jam, jelly, lemons, soft, spices, 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