Confection Recipes

Find great ideas for Confection Recipes at 123EasyAsPie.com

Q: For home made cannoli filing, do you use granulated or confection sugar? I have seen recipes for both?

A: Personally I use confectioners, it’s a texture thing for me, I have in the past experienced that the use of white sugar has a grainy mouth feel to it.

Q: Looking for a new cookie/ confection recipe to give as gifts?
I always give my siblings tasty treats for Christmas. I usually make 3 different things, caramel popcorn, toffee caramel chocolate covered pretzels and something else. The first two they go crazy for, but I’ve yet to find a third thing that has that effect. Any suggestions?

A: Puppy Chow
1 28 oz. jar peanut butter
1 box Crispix cereal
1 1lb bag of powdered sugar
1 12oz. pkg of semi-sweet chocolate chips

Melt peanut butter and chocolate chips. Stir until creamy. Add cereal and stir to coat cereal. Place powdered sugar in a bag and pour in cereal mixture. Shake to coat.

Never Fail Fudge
This recipe has been on the label of Marshmallow Fluff since after World War II.
5 cups granulated sugar
1 (12 ounce) can evaporated milk
1/4 pound butter or margarine
12 ounces Marshmallow Fluff
1 teaspoon salt
1 teaspoon vanilla extract
1 cup walnuts
24 ounces chocolate chips

Combine sugar, evaporated milk, butter, marshmallow crème and salt in a 6-quart saucepan. Stir over medium heat. Boil slowly for 5 minutes, stirring constantly, (overcook rather than undercook).

Remove from heat and stir in vanilla extract, walnuts and chocolate chips. Pour into a buttered 13 x 9-inch pan or 2 buttered 9-inch square pans.

Makes about 5 pounds.

Peppermint Bark
Crushed candy canes, to yield 1 cup
2 pounds white chocolate
Peppermint flavorings, optional
Place candy canes in a plastic bag and hammer into 1/4-inch chunks or smaller. Melt the chocolate in a double boiler. Combine candy cane chunks with chocolate (add peppermint flavoring at this point if desired.) Pour mixture onto a cookie sheet layered with parchment or waxed paper and place in the refrigerator for 45 minutes or until firm. Remove from cookie sheet and break into pieces (like peanut brittle.)

Q: peanut butter confection?
okay my aunt asked me to look up a peanut butter confection recipe on websearch. i can’t find it what is it help.

A: Peanutbutter fudge

3 cups Sugar
3/4 cup Margarine
2/3 cup evaporated milk
1 cup creamy peanut butter
1- 7 oz jar of Marsmallow cream
1/2 cup chopped nuts
1 tsp vanilla

Combine sugar, margarine and milk in heavy saucepan and bring to a full rolling boil stirring constantly. Continue heating 5 minutes over medium heat stirring constantly, mixture scorches easily. Remove from heat and stir in the peanut butter until melted, Add Marshmallow cream, nuts and vanilla, beat until well blended. Pour into 9×13 greased pan. Cool to room temp and cut into squares. Makes 3 lbs of Fudge

TRY GOOGLING PEANUTBUTTERFUDGE AND SEE IF THAT HELPS YOU FIND WHAT YOU ARE LOOKING FOR.

Q: Creative Cake/Confection/Cookie for Chinese New Years Recipes?
Please do not submit the general fat goh, nian goh, peanut/pea cookies, and dont you dare put fortune cookie, that’s not even chinese! =]

A: 油角 (Jau gok)

inner dough: 1/4 cup water
1 cup flour
1 tb of whisked egg
2 tb of lard (solid)
outer dough: 1/2 cup flour
2 tb of lard (solid)
filling: 6 tb of sugar
6 tb of shedded coconut
3 tb of white sesame seed

1. mix filling for using later
2. mix the dough separately for inner and outer dough. Put the dough in bowls. Cover the bowls with wet towels and wait for 40-45 minutes.
3. Cut and knead the dough into thin square shape about 3 inches on each side. Brush oil on sheet of dough before overlapping them
4. put filling in the the prepared dough and create into a gouzi like triangle shape. Fry the jau gok in hot oil until golden brown and crispy.
5. put the fried jau gok on paper towels to drain of the oil

Happy Valentine’s Day and Chinese New Year!

Q: Can anyone give me links or sites to japanese confections with all the recipes?
10 points for those who can satisfy me!!!

A: Here you go:

http://recipes.wikia.com/wiki/Category:Japanese_Desserts

Anko
Anmitsu
Azuki Shiratama
Baked Manju
Daigakuimo
Green Tea Mousse
Kasutera – Japanese Sponge Cake
Kushidango
Manju
Strawberry Daifuku

http://theanimeblog.com/japanese-recipes/taiyaki/

Q: Can sbd recommend a site or two about japanese confections (wagashi) with all the recipes?
10 points for those who can give the best!!!

A: http://theanimeblog.com/japanese-recipes/japanese-recipe-live-action-edition-all-about-anko/

http://japanesefood.about.com/library/recipe/blrecipe_indexdessert.htm

http://www.cooks.com/rec/search/0,1-0,japanese_desert,FF.html

http://www.howtodothings.com/uncategorized/a1656-how-to-make-japanese-desserts.html

http://www.tokaragashi.com/

http://www.hidemi-co.com/

Sorry at New Years and Christmas we usually buy the treats. We have a traditional American Christmas at my Brothers, and a Japanese New Year and Christmas at My Inlaws.
My wife is very picky how things come out, so I think she would rather buy them pre-made.
The kids are all Mochi fanatics!
I like Red Bean cakes my self (Now I am hungry)

I found from a blog:

okay….the sweets are called Nerikiri.
There are three shapes …Tachibana (wild orange, left of the photo), Hishimochi (diamond-shaped ricecake) and Sakura (cherry blossoms).
recipe for 8 pieces as follows:
White koshian (white filtered bean paste) 170g
flour 10g
another white koshian 170g
food color (red)
food color (yellow)
food color (blue)

(1) mix white koshian with flour
(2) wrap it with a clean cotton cloth (dip in water and wring hard before wrapping) and steam it for 10min.
(3) make 8 balls out of another white koshian, which is not steamed
(4) use food colors and and create pink, light-green and yellow pastes from (2)
(5) wrap the white balls (=(3)) with (4), and form wild orange, diamond shape and cherry blossom shapes.
**the diamond shape (Hishi-mochi) : make three different pastes with different colors, put them in layer and cut into the diamond shape.

Q: How do you make the De la Rosa peanut confection?
They are little tan circles that are pretty much made of sugar, and peanuts.They are from Mexico, I believe, and come in a bright yellow box that says De la Rosa. Does anyone have a recipe, or even know what I’m talking about?

A: 3 cups whole peanuts, blanched and ground
2 cups sugar
1 cup water
2 egg whites, lightly beaten
1 teaspoon vanilla

3-4 tb powdered sugar In a saucepan, heat water and sugar until sugar dissolves and mixture begins to boil. Let it boil steadily without stirring the temperature reaches 230-234 degrees F on a candy thermometer. Remove from heat and beat until mixture turns slightly cloudy. Stir in ground peanuts, egg whites, and vanilla. Cook over gentle heat for 2-3 minutes or until mixture pulls away from sides of pan. Turn mixture onto a surface that has been sprinkled with some of the powdered sugar. Knead the mixture until smooth, working in the rest of the powdered sugar. Pull off pieces and roll into balls or olive-shaped pieces. Wrap in foil or wax paper and store in airtight container.

Of course, this was an almond confection originally, peanuts being New World plants.

Q: Any recipes for homemade halva and/or Turkish delight?
Yes, I realize that they are two separate confections, however, I’d love to know how to make both. ^^ They’re both lovely.
@Helga: You gave me a turkey recipe. LOL. I meant Turkish (as in Turkey the COUNTRY) Delight, a sweet, rosewater-flavored confection.

A: –HALVA (GREECE)

1 c. olive oil
3 c. semolina, or substitute 3 c. white cornmeal
2 c. sugar
3 c. milk combined with 1 c. water

In a heavy 10 to 12 inch skillet, heat the oil over moderate heat until a light haze forms above it. Pour in the semolina in a slow, thin stream, stirring constantly. Reduce the heat to low and, stirring occasionally, simmer for 20 minutes or until all the oil has been absorbed and the meal turns a light golden color. Add the sugar and then gradually stir in the milk and water mixture. Continue cooking for about 10 minutes longer, stirring constantly until the mixture is thick enough to hold its shape almost solidly in the spoon. Watch for any sign of burning and regulate the heat accordingly.

Pour the halva into an ungreased 6 x 10 x 2 inch baking dish, spreading it and smoothing the top with a metal spatula or the back of the spoon. Cool until firm. Just before serving, cut the halva into 1-inch squares. Makes 60 one- inch square candies.

————2nd way——————–

Semolina Dessert (Halva) recipe
ingredients
400 g (14 oz) 1 3/4 cups Sugar
4 Cardamom seeds
3 x 10 cm (4 in) Cinnamon sticks
225 g (8 oz) 16 Tbs Butter
225 g (8 oz) 2 cups Semolina
125 g (4 oz) 2/3 cup Sultanas or seedless raisins
125 g (4 oz) 1 cup Blanched almonds, slivered

method
1. Dissolve the sugar in 900 ml (1 1/2 pints) 3 3/4 cups of boiling water and add the cardamom and cinnamon. Cook for 10 minutes, or until the mixture becomes syrupy.

2. Melt the butter in a second saucepan and stir in the semolina. Simmer for 20 minutes, stirring frequently. Add the sultanas or seedless raisins, almonds and the sugar syrup and bring to the boil. Boil for 5 minutes, stirring constantly. Discard the cardamom and cinnamon.

3. Pour the mixture into a shallow dish and set aside to cool.

Serve cold.

serving amount

4-6 servings

——–TURKISH DELIGHT RECIPE
Categories: Candies, Turkish
Yield: 1 servings

2 c Sugar
2 tb Cornstarch
1 c Water
1/2 ts Cream of tartar
1 tb Flavoring *
Food coloring **
1/2 c Toasted nuts, chopped ***
Confectioners’ sugar

* Flavorings: rose, mastic, strawberry, orange or
lemon. ** Food coloring: red, yellow, green or orange
(depending on flavoring used) *** Nuts: almonds or
pistachios

Dissolve sugar and cornstarch in water. Add cream of
tartar. Boil to 220 degrees F. Cover pot the last 5
minutes. Add flavor and food color. Add nuts.

Pour into oiled shallow pan. When cool, cut into
squares and roll each piece in sifted powdered sugar.
Store in plastic bag.

———–Turkish Delight II

rind of 1 medium lemon
rind of 1 medium orange
1/4 cup (2 fl oz) orange juice
2 tablespoons lemon juice
3 cups caster sugar (superfine)
1/2 cup (4 oz) water
2 tablespoons gelatine
1 cup (8 fl oz) water, extra
2/3 cup cornflour (cornstarch)
3-4 drops orange or rose flower water
red food colouring
1/2 cup icing (confectioners) sugar

Line base and sides of a deep 17 cm (6 3/4 inch) square cake tin
with aluminum foil, leaving edges overhanging. Brush foil with oil
or melted butter. Remove white pith from rinds.

Combine rinds, juices, sugar and water in large heavy-based pan.
Stir over medium heat without boiling until sugar has completely
dissolved. Brush sugar crystals from side of pan with a wet pastry
brush. Bring to boil, reduce heat slightly and boil without stirring
for 5 minutes or boil until a teaspoon of mixture dropped into cold
water forms long threads, or if using a sugar thermometer it must
reach 105 C (221 F). Combine gelatine with 1/2 cup (4 fl oz) extra
water in bowl. Stir over hot water until dissolved. In separate
bowl combine cornflour with remaining water, mix until smooth.

Add gelatine and cornflour mixtures to sugar syrup. Stir over medium heat until mixture boils and clears. Stir in flower water and a few drops red food colouring. Strain mixture into tin; refrigerate over night. When set peel off foil and cut into squares. Roll in icing sugar.

good luck !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Q: what is a sweet preserve and a savory preserve in cooking?
I need to know for school recipes of:

4 confections
2 sweet preserves
2 savory preserves
short bread
ginger bread
fruit mince pies
and 2 others

but i don’t know what a confection, sweet preserve or savory preserve is. Can someone please help,

or even if you know a good web page that has info on it, it would be appreciated.

thanks!

A: Confections would be candy or petit fours

Sweet preserves would be jelly or jam

Savory preserves would be relish or pickled beets, chow chow

Q: Can I replace Splenda for confections sugar in a recipe for frosting?

A: According to a diabetic friend of mine, you can. I am not sure how to do it though. Try going to the splenda website.
http://www.splenda.com

I would bet the answer would be there.

Happy baking.

Q: does anyone know the recipe for peanut butter confection?

A: peanut butter fudge?
this is the easiest
Ingredients:
1 cup margarine
1 cup peanut butter (creamy or crunchy)
1 teaspoon vanilla
1/2 bag confectionery sugar

Directions:

In sauce pan melt margarine and peanut butter add vanilla, turn off heat, add confectionery sugar stir. Put mixture on platter smooth out cut in pieces chill in refrigerator for 15 minutes and enjoy.

Q: does anyone know a recipe for icing for sugar cookies?
my cousin and i are making sugar cookie and we need a recipie for the icing i was thinking of making royal icing but i was wondering if there is a recipe that doesn’t need confections suger because we don’t have that. can any one help.?
and if i need eg whites is there a way i can seperate whites with out and egg seperater?

A: 1 cup confectioners’ sugar
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon almond extract
assorted food coloring

DIRECTIONS
=In a small bowl, stir together confectioners’ sugar and milk until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thick, add more corn syrup.
=Divide into separate bowls, and add food colorings to each to desired intensity. Dip cookies, or paint them with a brush.

i hope this can help!!!!!!!goodluck!!!

Q: What can I subsitute Cream of Tartar with to make a decent fondant?
I do not have cream of tartar and I want to make a nice, pretty cake for my birthday, with fondant. Is there anything I can subsitute the cream with aside from lemonjuice, or marshmellows?

also, I want to make those pretty confection- flowers
but I do not know how, or what recipe to use (although ive heard a lot of talk about buttercream, is that right?)

Thanks
-Bella

A: Cream of tartar 1 teaspoon = 2 teaspoons vinegar

Q: What’s the difference between a bon bon and a truffle?
I’m making different candies for gifts this year and I’ve been searching through recipes. Just wondering what’s the difference between these two chocolate confections.

A: Bonbons are typically chocolate dipped candy with fondant in the middle. Most of the time the fondant is mixed with some kind of dried fruits or nuts.
Truffles are a mixture of chocolate and heavy cream. They are rolled into balls and then coated in something. The classic coating is cocoa powder. This is how they got the name, when rolled in cocoa powder they resemble a true black truffle( the ones that are harvested by pigs) the fungus.

Q: Spicy chocolate: where to get it? Or how to make it?
I’ve heard of a spicy chocolate confection. Does anyone have a good recipe or place to buy it online? (or in the philadelphia, pa area).

A: here are a few recipes…

super spicy chocolate milk
INGREDIENTS
1 (1 ounce) envelope instant hot chocolate mix
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 tablespoon brown sugar
1 tablespoon sweetened condensed milk
1 cup boiling water
DIRECTIONS
In a coffee mug, combine hot chocolate mix, vanilla, nutmeg, cinnamon, brown sugar and sweetened condensed milk. Stir in boiling water.

Slightly spicey chocolate chip cookies
INGREDIENTS
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 cup unsalted butter
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 eggs
2 cups semisweet chocolate chips
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Mix flour, baking soda, salt, nutmeg, cinnamon and cloves in small bowl.
In large mixing bowl combine sugar, butter, and extracts until creamy. Add eggs, one at a time, beating well after each. Slowly add flour mix, beating dough between additions. Fold in chocolate chips. Drop dough by tablespoonful onto an ungreased cookie sheet.
Bake 9 to 11 minutes, or until cookies are just brown. After cooling cookies on the tray for 2 minutes, remove to wire racks to cool completely.

sweet and spicey chocolate cake
INGREDIENTS
1 1/3 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup chopped dried apricots
1 cup boiling water
5 ounces almond paste
3/4 cup white sugar
4 eggs
2/3 cup whole milk
3 ounces bittersweet chocolate, chopped
2/3 cup finely chopped crystallized ginger
3/4 cup unsalted butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan. Sift together flour, cocoa, and baking powder.
Soak chopped apricots in boiling water for 1 to 2 minutes. Drain, and pat dry with paper towels.
In a large mixing bowl, mix almond paste and sugar with an electric mixer until the mixture looks sandy. Beat in eggs one at a time; beat for 2 minutes after each addition. Continue beating for about 10 minutes; mixture should look thick and creamy.
Mix in milk, and then flour mixture. Mix only to combine the dry with the wet ingredients. Do not overbeat. Fold in apricots, chocolate, crystallized ginger, and melted butter. Transfer batter to prepared loaf pan.
Bake in preheated oven for about 1 hour, until done. Cool for 10 minutes in pan. Remove from pan, and place on a wire rack to cool completely.

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