By Paul Stevens
The Holidays are on there way and it’s time to start thinking about making candy and other items for for all those special people on your list.
Here is some more information about the Amish Candy and Confections Cookbook where the Mini Popcorn Ball Recipe came from. As you can probably tell this book is one of my favorites with all the old time recipes that I grew up with and even more. This is probably one of the most comprehensive books you will find on the art of making candies and confections. I have included another recipe from the book on how to make Cashew Brittle.
Not only is it full of recipes it is an interesting book to just to read. Author Mary Yoder takes you through her childhood memories providing a wonderful insight into the Amish way of life. The book is full of pictures of her home and the many day to day life adventures, from children playing, the dinner bell, the old-fashioned cook stove, the spring house, doing the chores, and hobbies.
More than just a cookbook Candy and Confections is filled with helpful hints, and bits of advice from years of experience in making candy and confections.
You will learn how to work with chocolate, make popular candy such as caramel peanut butter rolls, cashew brittle, raisin clusters, fudge, marshmallow Easter eggs, almond bark, rocky road bars, caramel pinwheels, coconut bon-bons, peanut butter cups, caramel pecan logs, mints, pecan pralines, toffee, divinity, icings, and sauces.
The book includes a special section on making cheese balls, party plates, and fondues. This wonderful 162 page cookbook provides over 100 time tested Amish recipes that will become one of your families and friends favorite cookbooks.
126 pages 5-1/2 x 8-1/2 spiral bound $9.99
Table of Contents
• Symbols
• Working with Chocolate
• Candies & Confections
• Divinity
• Cooked Creams & Fudges
• Frosting’s & Toppings
• Appetizers
• Snacks
• My Own Candy Recipes
Just one of the great recipes from the Candy and Confections Cookbook
Cashew Brittle
2-cups granulated sugar
1-cup light corn syrup
1-cup water
2-cups raw cashews
1/4-tsp. salt
1-1/2-tsp. butter
1/4-tsp. baking soda
Combine sugar, corn syrup, and water in 3-qt sauce pan. Cook slowly till sugar is dissolved. Continue cooking to 240 degrees on a candy thermometer. Add cashews and salt and continue cooking and stirring to 295 degrees. Remove from heat; add soda and butter and mix well (it will foam). Have 2 large greased cookie sheets ready and pour mixture thinly over the bottom. If preferred, when edges have cooled a little, you can pull it out a little to make it thinner. Be careful you are working with very hot liquids. If you want rounds, pour thinly into foil pie pans that have been greased.
The Candy Confections cookbook is located under the Amish Recipes at Cottage Craft Works Kitchen and Food Prep tab.
