Candy Nut

Candy Nut


Candy Nut
Does anyone know any good candy recipes without nuts that are good to make with children?

It cant take more than 20 mins to make either, not including cooking time.

Trick-or-Treat Banana Pops
6 medium bananas
12 wooden pop sticks
1 pkg. (8 squares) BAKER’S Semi-Sweet Baking Chocolate
1/3 cup butter or margarine
3 Tbsp. multi-colored sprinkles

CUT bananas in half crosswise. Insert pop stick into cut end of each banana half. Place on tray; cover. Freeze 3 hours or until firm.
MICROWAVE chocolate and butter in small microwavable bowl on HIGH 1-1/2 to 2 minutes or until chocolate is almost melted, stirring after 1 minute. Stir until chocolate is completely melted. Pour into tall glass.
DIP frozen bananas into chocolate mixture, turning to evenly coat. Immediately roll in sprinkles. Place on wax paper-covered tray. Serve immediately. Cover leftover pops and store in freezer.

Orange Jelly Candy
1 box SURE.JELL Fruit Pectin
3/4 cup water
1/2 tsp. baking soda
1-1/4 cups sugar, divided
1 cup light corn syrup
2 tsp. orange extract
5 drops each: red and yellow liquid food coloring

SPRAY 9×5-inch loaf pan with cooking spray; set aside. Mix pectin, water and baking soda in medium saucepan. (Mixture will be foamy.) Combine 1 cup of the sugar and the corn syrup in large saucepan.
COOK both mixtures on high heat 4 min. or until foam has thinned from pectin mixture and sugar mixture comes to a full rolling boil (a boil that doesn’t stop bubbling when stirred), stirring mixtures in both saucepans frequently. Gradually add pectin mixture to boiling sugar mixture, stirring constantly. Boil 1 min., stirring constantly. Remove from heat. Stir in extract and food coloring. Pour immediately into prepared pan. Let stand at room temperature 3 hours or overnight until candy is cool and firm.
SPRINKLE remaining 1/4 cup sugar onto large sheet of wax paper. Invert candy onto wax paper. Cut candy into 3/4-inch squares, stopping occasionally to dip knife in warm water. Roll candy in sugar until evenly coated. Place in single layer on wire racks. Let stand, uncovered, at room temperature overnight. Store in airtight container at room temperature.

Chocolate Coconut Candies

1/2 cup light corn syrup
1/3 cup sugar
4-1/2 tsp. water
2 cups BAKER’S ANGEL FLAKE Coconut
6 squares BAKER’S Semi-Sweet Baking Chocolate

MIX corn syrup, sugar and water in large saucepan. Bring to boil on medium heat, stirring until sugar is dissolved. Stir in coconut. Continue boiling, without stirring, until temperature on candy thermometer reaches 236°F. Drop teaspoonfuls of the coconut mixture onto large sheet of wax paper. Cool.
MEANWHILE, microwave chocolate in medium microwaveable bowl on HIGH 2 min. or until chocolate is almost melted, stirring after 1 min. Stir until chocolate is completely melted. Cool until temperature on candy thermometer reaches 83°F.
DIP coconut balls into chocolate, turning until completely covered. Return to sheet of wax paper; let stand until chocolate is firm.

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WM Rogers Silver Plate & Glass serving plate or candy nut relish dish


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