Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts

Wednesday, December 5, 2018

Chocolate Peanut Clusters


CHOCOLATE PEANUT CLUSTERS




Chocolate Peanut Clusters 

Made with 1/4 cup Hershey's Milk Chocolate Chips melted (melting instructions on package) and 1/4 to 1/2 cup of peanuts folded into the melted chocolate.  Spoon on parchment paper to set (teaspoon size).  Refrigerate to set too. 

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Thursday, November 8, 2018

Bermuda Stick Candy

Bermuda Stick Candy

BERMUDA STICK CANDY 



Bermuda Stick Candy

Boil together 3 cups sugar and 1 cup water until the syrup begins to rope.  Pour into a large flat platter; when cool enough to handle, pull, and while pulling put in the peppermint flavouring.  Continue pulling until it becomes quite stiff.  Twist into long ropes, lay on bread board and cut into desired lengths. 

Mrs. Kathleen Swan 
Bermuda's Best Recipes
Fourteenth Edition
Printed in the year of 1991
Chapter:  Candy - Page 179


I made this into a smaller portion, but kept it at its same ratio portions as Grandma Mi did in the recipe presented in the CookBook.   Kathleen Swan was my great grandmother and we called her "Mi", my mother's grandmother.   As a child I remember her making this recipe on many occasions and sharing it with the neighborhood kids.  She also, always was making Caramel Popcorn.

This is the breakdown of the portions to which I used in these photos of making it.  The method remains the same.  I didn't have peppermint flavouring in my pantry, so, therefore I used clear vanilla to which I had.

Ingredients

3/4 cup sugar
1/4 cup water
1/8 teaspoon vanilla (optional)

Thank you Bermuda's Best Recipe for sharing this recipe in the Cookbook, because I can treasure it as a family historical memory to someone of my family.

The Bermuda Stick Candy was made by ShirleyAnn Pearman, and picture photography also by ShirleyAnn done in October 2018.

These photos were take on my Mobile phone through the access of Facebook.

   

These photos were take with my Amazon Fire.








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Wednesday, March 9, 2016

Easter

Follow ShirleyAnn's board Amazon - Easter on Pinterest.




THANK YOU!

ShirleyAnn Pearman
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Monday, October 26, 2015

Halloween Treats


HALLOWEEN TREATS

Candies, Chocolates etc.













Pumpkin Recipes

Pumpkin cakes, pies, buns etc.











THANK YOU!

ShirleyAnn Pearman
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Tuesday, October 20, 2015

Halloween Cupcakes With Candy Icing


 HALLOWEEN CUPCAKES WITH CANDY ICING 

























Halloween Cupcakes With Candy Icing

Pound Cake

Ingredients

⅔ cup butter  
1½ cups sugar
⅔ cup milk
1 teaspoon lemon extract
2 cups flour
1 teaspoon salt
½ teaspoon double active baking powder
3 eggs

Icing: 
1 cup confectioner sugar
¼ teaspoon lemon extract
1 – 2 tablespoons water
1 package of candy corns


Method
1.                  Prepare cupcake pans by greasing each cup or by using cupcake linings.
2.                  Cream shortening and sugar until light and fluffy.
3.                  Add milk and extract; blend.
4.                  Stir in dry ingredients, to creamed mixture.  Beat until smooth.
5.                  Add eggs one at a time and beat well after each addition.
6.                  Beat entire mixture well before pouring into greased cupcake pans with mixed fruit and syrup.
7.                  Bake at 300° oven for 25 to 30 minutes.
8.                  Serve accordingly.

Halloween Cupcakes was made and prepared by Shirley-Ann Pearman

Photography by Shirley-Ann Pearman

Recipe derived from this recipe herewith:-




THANK YOU!

ShirleyAnn Pearman
Recipe Marketing

 

 

Saturday, October 17, 2015

Halloween Fudge

HOMEMADE HALLOWEEN FUDGE 
















HALLOWEEN FUDGE


Ingredients

1 cup milk
4 cups granulated sugar
½ cup margarine or butter
1 teaspoon vanilla essence
Orange Colouring (Wilton Paste)
½ cup coconut

Optional
¼ cup raisins or sultanas
¼ cup almonds, coarsely chopped

Method
1.                  Mix the milk and sugar together and leave to stand for 1 hour.
2.                  Then cook very slowly until sugar dissolves.
3.                  Add the margarine or butter in small pieces and when melted bring the mixture to the boil.
4.                  Boil steadily until a temperature of 238°F, 115°C is reached or until a little of the mixture forms a soft ball when dropped into cold water, this will take about 1 hour. During cooking brush the inside of the pan with cold water to prevent graining; stirring frequently especially when nearing 238°F, 113°C, to prevent burning.
5.                  Remove from heat and add the vanilla essence, coconut and orange colouring.
6.                  Beat until the fudge is thick and creamy, then pour into a well greased tin. When cool and set cut into small squares.

Halloween Fudge prepared by Shirley-Ann Pearman

Photo taken by Shirley-Ann Pearman

Recipe was taken from “Cookery In Colour, A picture encyclopedia for every occasion edited by Marguerite Patten” chapter on “Sweets”. 





THANK YOU!

ShirleyAnn Pearman
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