Homemade Candy is Dandy
Do you find, as I have, that preparation of homemade Purim treats for mishloach
monos is getting to be the exception rather than the rule? All the pity, because
it's fun and easy to make homemade candy treats that are usually appreciated more
than just another "Brand X chemical-coated-chocolate" candy bar to add to a special
shalach monos.
Novice cooks often shy away from candy making and I don't blame them, for so many
recipes require the use of a candy thermometer (nobody I know has one!) or for
sweetened condensed milk, professional-type coating chocolate or other ingredients
and/or equipment that is out of our range!
With shalach monos, an eye catching presentation adds so much to the
mishloach itself. As advertising experts can attest, packaging is a key to
appeal. So wrap up candies carefully, noting name of sender.
These recipes are easy, delicious, and call for nothing out of the ordinary. We won't
discuss their calorie count. [Purim is binge-day.]
CANDY BARS
non-stick spray
3 cups cornflakes
1/2 cup chocolate chips
2/3 cup unsalted peanuts, halved (checked)
1/2 cup peanut butter
1/4 cup packed brown sugar
1/4 cup white sugar
2/3 cup light corn syrup
Spray an 8 inch square disposable pan with non-stick spray. Crush cornflakes in food
processor using steel knife. Leave in processor bowl; add chocolate chips and
peanuts. Heat peanut butter, sugars and corn syrup in a heavy pan over low heat,
stirring constantly. Remove from heat and let cool a few minutes. Process along with
cornflakes, chocolate chips and peanuts. Press into prepared pan. Chill and cut into
bars.
CINNAMON NUT MIX
2 cups whole almonds (checked)
2 cups pecan halves (checked)
1 cup white sugar
1 cup firmly packed brown sugar
1/4 cup ground cinnamon
1 tablespoon ground ginger
2 tsp. ground allspice
1 tsp. ground cloves
2 egg whites
Preheat oven to 300 degrees F. Cover almonds and pecans with water in a large
saucepan. Bring to a boil over medium heat. Reduce heat and simmer one minute. Remove
from heat and drain well. Combine sugars, cinnamon, ginger, allspice and cloves in a
large bowl. Whisk egg whites in a medium bowl until foamy. Add nuts and stir until
nuts are well coated. Pour nuts into sugar mixture, stirring until well coated.
Spread evenly on a greased baking sheet. Bake 25 minutes, stirring occasionally. Cool
on baking sheet. Store in airtight container.
PEANUT BRITTLE
1 cup shelled, roasted peanuts (checked)
2 cups sugar
few grains salt
Place 2 cups sugar in a heavy skillet. Melt over low heat, stirring constantly. Add 1
cup nuts and a few grains of salt. Stir until nuts are coated. Spread in a well
greased 8 x 8 x 2 inch pan. Cool. Break into irregular pieces with the handle of a
knife.
[You can adapt these recipes to Pesach, using nuts instead of peanuts.]
