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

INGREDIENTS

4 oz. unsweetened chocolate
1/2 c. maple syrup (Grade B or Amber preferred)
1/3 c. of raisins
1/4 c. currants (optional)
1/2 c. hazelnuts or almonds, chopped

1 tsp dark rum (Myers is good) or vanilla

DIRECTIONS

1. In microwave or double boiler, melt chocolate.
2. Add raisins and/or currants, rum or vanilla, and nuts.
3. Combine well.
4. Drop onto wax paper in rounded spoonfuls, using two spoons or a small ice cream or cookie scoop.
5. Refrigerate for 30 minutes,
6. Store in a ziploc bag in a cool place.

Technorati Tags: almonds, Candy, chocolate, creamy, Homemad, raisins, Recipe, soft, unsweetened

INGREDIENTS

1 pound white confectioners’ coating, cut into pieces
1/2 cup chunky peanut butter
1/2 cup semisweet chocolate chips
4 teaspoons half-and-half cream

DIRECTIONS

1. In a microwave-safe bowl, heat coating and peanut butter on medium for 3-4 minutes or until melted;
2. mix well.
3. Pour onto a foil-lined baking sheet coated with nonstick cooking spray;
4. spread into a thin layer.
5. In another microwave-safe bowl, heat chips and cream on high for about 30 seconds or until chips are soft;
6. stir until smooth.
7. Pour and swirl over peanut butter layer.
8. Freeze for 5 minutes or until set.
9. Break into small pieces.

Editor’s Note: The recipe was tested using a 700-watt microwave.

Technorati Tags: almonds, butter, candie's, choc, chocolate, Cookie, gourmet, nuts, Recipe, tiger