1 2 3 4 candy 5 cravings - imperial sugar...line a baking sheet with parchment paper. place crackers...

2014 Edition

HOLIDAYCANDY CRAVINGS

satisfied by

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Holiday Candy Cravings – 2014 Edition ImperialSugar.com Copyright 2014 Imperial Sugar Company

http://www.imperialsugar.com


HolidayCANDY…made our way!

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4 BlackForestFudge

5 HomemadeSnickers®Bar

6 CandyCrackers

7 ChocolateRumBalls

8 CreamCheeseMints

9 GingerbreadFudge

11 OldFashionedDivinityCandy

12 Pralines

13 RedVelvetCakeTruffles

14 TexasPecanToffee

15 SaltedCaramelPeanutButterCups

16 PeanutBrittle

18 InThePinkChocolateCherryAlmondFudge

19 FruitandNutBrittle

20 ChocolateCoveredBaconCaramels

21 CaramelAppleChocolateBark

23 AlwaysCreamyFudge

24 RockCandy

25 PotatoCandyPinwheelswithSaltedCaramelandChocolate

26 ChristmasPeppermintPatties

And HOMEmade candy is absolutely giftable, so...2 7 HolidayGiftTags

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Ingredients 4 Tbs unsaltedbutter 1 c Imperial®GranulatedSugar 14 oz sweetenedcondensedmilk pinch salt

3 c semi-sweetchocolatechips ⁄ c cherrypreserves ½ c marshmallowfluff ½c driedtartcherries

Directions1. Linean8x8-inchpanwithaluminumfoilandspray

withnonstickcookingspray.Setaside.

2. Inalargeheavybottomsaucepanovermediumheat,meltbutter,thenaddsugar,condensedmilkandpinchofsalt.Stirtocombine.Bringtoaboil.Removefromheat,addchocolatechips,cherrypreserves,marshmallowfluffanddriedcherries.Stiruntilchocolateismeltedandeverythingisincorporated.

3. Pourmixtureinpreparedpan.

4. Refrigerateaminimumof4hoursoruntilfirm.

5. Liftoutofpan,removefoilandcutintosquares.

6. Storeinanair-tightcontainerinrefrigerator.

Prep time4:00Bake/Cook time0:15Yield30–36 squares

Rich,densechocolate

fudgewithcherry

preservesand

marshmallowfluff.

ForYou!

Black Forest Fudge

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Ingredients2 c semi-sweetchocolatechips6 Tbs creamypeanutbutter

7 oz marshmallowfluff¼ c creamypeanutbutter1½ c Imperial®PowderedSugar

1 c dryroastedunsaltedpeanuts

11 oz caramels¼ c heavycream

Directions 1. Linean11x7-inchbakingpanwith

parchmentpaper.

2. Place1cupofchocolatechipsand3tablespoonsofpeanutbutterinaheat-proofbowl.Microwavefor60secondsandstiruntilsmoothandcombined.Microwaveforfewmoreseconds,ifneeded.

3. Pourmeltedchocolateinpreparedpanandspreadevenly.Placepaninfreezerfor2–3minutesoruntilhardened.

4. Meanwhile,inacleanbowlplacemarshmallowfluff,¼cuppeanutbutterandpowderedsugar.Withawoodenspoonorspatulastiruntilitformsasoftdough.(Canbedoneinamixingbowlusingdoughhookaswell.)

5. Remove“dough”frombowlandpressontopofchocolatelayer.

6. Sprinklepeanutsontop,gentlypressingthemin.

7. Inasmallsaucepan,addcaramelsandheavycream.Cookovermediumheat,stirringconstantlyuntilmelted.Immediatelypouroverpeanuts,spreadingevenlywithbackofspoon.

8. Refrigeratefor5minutesuntilset.

9. Inaheat-proofbowl,meltremainingchocolatechipsandpeanutbutter.Pourovercaramellayer,spreadingevenly.

10. Placepaninrefrigeratorfor10 minutesuntilchocolateisset.

11. Withasharpknife,cutintobars.

Prep time0:20Bake/Cook time0:10Yield12–15barsdependingonsize

ThisSnickers®copycatrecipehas

only7ingredientsandtakeslessthan

30minutestoprepare.Satisfyyour

chocolatebarcravingswithoutever

leavingthehouse!

Homemade Snickers® Bar

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Candy Crackers

Ingredients4–6 oz saltinecrackers

½ c unsaltedbutter½ c Imperial®LightBrownSugar

pinch cinnamon(optional)

6oz chocolatechips(milk,semi-sweetorbittersweet)

½ c sliveredtoastedalmondsorpecansorwalnuts(optional)

Directions1. Preheatovento375°F.

2. Lineabakingsheetwithparchmentpaper.Placecrackersclosetoeachotheronbakingsheet.

3. Inasaucepan,meltbutterandbrownsugarandboilfor3minutes.Removefromheatandaddcinnamon,ifdesired.Letcoolfor2minutes.

4. Drizzlemixtureoncrackersandplaceinovenforabout5–8minutesoruntiledgesstarttobrown.

5. Letcoolforaminutethenscatterchocolatechipsandnuts,ifusing,ontowarmcrackers.Letcoolcompletelyascandyisveryhot.

Prep time0:15Bake/Cook time0:05–0:08Yield8–10 servings

Thisrecipeusescrackers,

chocolatechipsandnutsto

makeanuncommonlygood

candythat’ssweet,salty,

crunchyandirresistible.

IMPERIAL SUGAR

I NS IGHT

This irresistible candy can be made with standard

crackers, but for a healthier snack, make these

with whole grain and trans fat free crackers.

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Directions1. Preheatovento325°F.Linean8x8-inchbakingpanwithparchmentpaper,andspray

withcookingspray.Setaside.

2. Ontopofadoubleboiler,meltbutter,sugar,cocoaandsalt,stirringoccasionally.Letcoolfor10minutes.Addoneeggatatime.Stirinvanilla.Mixinflouruntilcompletelycombined.

3. Pourbatterintopreparedpan.Bakefor20to25minutes.Letcoolcompletely.

4. Breakupbrownieintosmallpiecesandaddtobowlofanelectricmixer.Addrumandmixuntilcrumbsformaball.

5. Shapeinto1-inchballs.Rollinextrasugar,powderedsugar,cocoa,andchocolatesprinkles.Keepchilled.

Ingredients¾ c unsaltedbutter1¼ c Imperial®GranulatedSugar¾ c+2Tbs cocoapowder,divided¼tsp salt

2 eggs

2tsp vanilla

½ c flour

½ c darkrum

forrolling: Imperial®GranulatedSugar Imperial®PowderedSugar cocoapowder chocolatesprinkles

Prep time0:30Bake/Cook time0:20 to 0:25Yield24balls

Theseeasytomake

ChocolateRumBallsare

perfectforacookieswap.

Lotsofdeep,darkchocolate

flavorwiththeaddedkickof

darkrum.Rollinsugar,cocoa,

orsprinklesfordecoration.

Chocolate Rum Balls

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Ingredients4oz creamcheese,softened1tsp peppermintormintextract4c Imperial®PowderedSugar

assortedfoodcolorings(optional)

Imperial®GranulatedSugar

Directions1. Mixcreamcheese,peppermintextractand

powderedsugarinalargebowluntilwellblended.

2. Insmallbowls,dividemixtureinthirds.Coloreachbowlwithfoodcoloringofchoice.Mayleaveonewhite,ifdesired.

3. Shapeeachsugarmixtureintoasquareshapeapproximately½inchthick.Usingaknifeorafondantcutter,cutinto1-inchsquares.Dipeachsquareintogranulatedsugar.Letdryfor2hours.

4. Storeinanair-tightcontainerforupto1week.

Prep time0:20Dry time2:00Yield6–12 piecesdependingonsize

Cream Cheese Mints

OurCreamCheeseMintshave

melt-in-your-mouthtexture

withlightlysweetpeppermint

flavor.Whipupadoublebatch

soyouhavesomeforholiday

giftgivingandenoughleft

overforyourself!

IMPERIAL SUGAR

I NS IGHT

May use molds to make mints

or shape into round ball,

if desired. Mints are also

delicious dipped in milk or

dark chocolate.

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Gingerbread FudgeIngredients½ c packedImperial®DarkBrownSugar½ c molasses⁄c evaporatedmilk2Tbs flour

3¼c whitechocolatechips1tsp vanillaextract1tsp cinnamon¾tsp groundginger½ tsp allspice½ tsp groundnutmeg½ tsp groundcloves

holidaysprinkles,ifdesired

Directions1. Linean8x8-inchpanwithfoilandspraywith

nonstickcookingspray.

2. Placebrownsugar,molasses,evaporatedmilkandflourinamediumsaucepan.Stirtocombine,thenplaceovermedium-lowheat.Cook,stirringoften,untilmixturebarelybeginstosimmer.

3. Removefromheatandaddinchocolatechips,vanillaandspices.

4. Pourintopreparedpan.Topwithsprinkles,ifdesired.Placeinrefrigeratortochilluntilfudgehasset,atleast1hour.

5. Cutintosmallsquaresandserve.Fudgecanbestoredinanair-tightcontainerintherefrigeratorforupto5daysandcanbeservedchilledoratroomtemperature.

Prep time 0:20Bake/Cook time 0:15Plan for ChillforatleastanhourYield 48squares

ThisGingerbreadFudgeisaneasy,indulgentholiday

candy.Forallyoucookiedoughloversoutthere–you're

inforatreat.Thisfudgetastesjustlikegingerbread

cookiedough.Greattopackageasagiftortoserveat

aholidaygathering.

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homemade holidaysThe sweetest kind there are!

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Old Fashioned Divinity Candy

Ingredients2½c Imperial®GranulatedSugar½c lightcornsyrup⁄₃c water

2 largeeggwhites

1tsp vanillaextract1c walnutsorpecanpieces⁄c driedcranberriesorotherdriedfruit

Directions1. Inasaucepan,stirtogethersugar,cornsyrupandwaterandbringtoaboil.Once

boiling,washawayanysugarcrystalsthatmaysticktosidesofpanwithabrushdippedincleanwater.Anyadditionalwateraddedtopanhasnoeffectonfinaloutcome.

2. Letboilwithoutanyfurtherstirringofsugarsyrup.

3. Meanwhile,usinganelectricmixerorastandupmixer,whipeggwhitesonlowspeed.

4. Oncesugarsyruphasreached260°F,removefromheat.Engagemixerinhighspeedandpoursyrupinaslowsteadystreamalonginnerwallofmixingbowl.Whipuntilmixtureisverystiff.Keepbeatinguntilmixturestartstolooseitsgloss.Thenaddvanilla,nutsandfruit.

5. Scoopdivinitybyspoonfulsandplaceonwaxpaperorasiliconebakingmat.

6. Letcoolcompletelyandstoreinanair-tightcontainer.

Prep time0:20Bake/Cook time0:25Yield24divinitycandies

ThisclassicSoutherndessertisameringue-basedcandythat

hasthetextureofnougat.Thinkangelfoodcake,butchewy.

IMPERIAL SUGARI NS IGHTIn humid conditions, divinity will not

harden. Be sure to try this recipe on a dry

day. A candy or digital kitchen thermometer is essential.

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Ingredients1c Imperial®GranulatedSugar½c Imperial®DarkBrownSugar½c halfandhalf3Tbs unsaltedbutter

5–6 oz pecanshalves(optional)½tsp salt1tsp vanillaextract

Directions1. Inasaucepanovermediumheat,

combinesugars,halfandhalfandbutter.Usingaheatresistantorwoodspatulastirmixtureto230°F.

2. At230°Faddremainingingredientsandstirto237°F.Removefromheatandletmixturecoolundisturbedanduncoveredto212°F.

3. At212°Fstirmixtureforafewsecondsanddropfulltablespoonsonwaxpaperorsiliconebakingmat.Letharden.

Prep time0:20Bake/Cook time0:15Yield16–18pralines

IMPERIAL SUGAR

I NS IGHT

To make good pralines,

a candy or a digital

kitchen thermometer

is essential.

Pralines Creamypecanpralinesarea

traditionalsoutherntreatmade

withsugar,butter,pecansand

vanilla.Withthissimplerecipe

youjustmelt,mixanddrop

ontowaxpaper.

Note:Ifthemixturefirmsorbecomescrystallizedbeforeitwasdropped,reheatthemixturewithafewdropsofwater.Letcoolslightlyanddroponwaxpaper.

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IngredientsCake

1¼c all-purposeflour*¾c Imperial®GranulatedSugar½ tsp bakingsoda2tsp cocoapowder½ tsp salt

1 largeegg¾c vegetableoil½ c buttermilk1Tbs redfoodcoloring½ tsp vanillaextract½ tsp whitedistilledvinegar

Truffles

½ c creamcheesefrosting16oz(1pkg) bakerswhitechocolate sprinkles(optional)

Directions1. Preheatovento350°F.Greasea9x13-inchcakepan.

2. Sifttogetherflour,sugar,bakingsoda,cocoapowderandsaltintoamediumbowl.

3. Beategg,vegetableoil,buttermilk,foodcoloring,vanillaandvinegarinalargebowluntilwellcombined.Adddryingredientsandstiruntilsmooth.

4. Pourbatterintopreparedcakepan.Bakeuntilatoothpickinsertedincentercomesoutclean,about18to20minutes.Transfertoawirerackandletcoolcompletely.

5. Inalargebowl,useyourhandstocrumblecakeintosmallcrumbs.Spooncreamcheesefrostingintobowlandstiruntilmixtureiswell-combined.

6. Using 1tablespoonofdough,rolldoughbetweenyourpalmsuntilroundlikeaball.Placeonabakingsheetcoveredwithparchmentpaper,andrefrigeratefor1hour.

7. Placebakerswhitechocolateinamicrowavablebowlandmicrowaveuntilmelted,stirringevery45secondstopreventoverheating.

8. Usingafork,submergeacakeballinthemeltedcandycoating.Replacedippedtruffleonbakingsheetcoveredwithparchmentpaper.Ifdesired,topeachtrufflewithsprinkles.Repeatwithremainingcakeballs.

9. Refrigeratetrufflestosetcoating,about15minutes.Trufflesarebestservedatroomtemperature,butmustbestoredinrefrigeratorinanair-tightcontainer.

Prep time0:45Bake/Cook time0:18–0:20Plan toRefrigerate1½hoursYield32truffles

*Spoon&Sweep:Useaspoontofillmeasuringcupwithflouruntilrequiredamountisobtained.Scoopingmeasuringcupdirectlyintoflourbagwillfirmlypackflourresultingintoomuchflourrequiredforrecipe.

Theselittlebitesofheaven

aremadefromredvelvet

cakeandcreamcheeseicing

rolledtogetherandthen

dippedinwhitechocolate.

PerfectgiftforValentine's,

Mother'sDayorawedding

shower.Justdecorate

accordingtoyourtheme.

Red Velvet Cake Truffles

IMPERIAL SUGAR INSIGHTIf using Imperial Sugar's cream cheese icing recipe, cut the recipe in half. Store-bought cream cheese icing can be used as well.

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Ingredients1½c unsaltedbutter

1c Imperial®GranulatedSugar⁄c Imperial®LightBrownSugar⁄c water1Tbs molasses2tsp instantespressopowder½tsp cinnamon¼tsp salt

2c choppedpecans

4½oz finelychoppedwhitechocolate4½oz finelychoppedbittersweetchocolate

Directions 1. Buttera9x13-inchrimmedbakingsheet.

2. Inaheavysaucepanoverlowheat,meltbutter.Addbothsugars,water,molasses,espressopowder,cinnamonandsalt.Stiruntilsugardissolves.Increasetomediumheatstirringslowlybutconstantlyuntiltemperaturereaches290°F,about20minutes.

3. Removefromheatandstirin1½cupsofnuts.Quicklypourmixtureontobakingsheet.Tiltandbangedgesofpantospreadtoffee.

4. Sprinklewhiteanddarkchocolateontop.Sprinklethewhitechocolatefirstsoitdoesnotallmeltintothedarkchocolate.Patallchunksofchocolatedownwithaspoon.

5. Sprinklerestofthenutsontopofchocolate.Letcoolandbreakintochunks.

Prep time0:20Bake/Cook time0:20Yield2poundsTexas Pecan Toffee

Texaspecans,butter,brownsugar,

ahintofespressoandwhiteand

darkchocolatemakethispecan

toffeerecipeasurecrowd

pleaser.Easytomakeand

delicioustoeat,trysome

ofthismelt-in-your-mouth

toffeetoday.

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Ingredients1lb darkchocolatechips

1c creamypeanutbutter¼c Imperial®PowderedSugar

1c Imperial®GranulatedSugar¼c water

½c heavycream1tsp vanillaextract flakedseasalt(optional)

Directions 1. Line24miniaturemuffincupswithpaperliners.

2. Inamicrowavesafebowl,heatchocolatechipsfor1minute.Stirandheatfor30-secondintervals,stirringinbetween,untilchocolateismelted.

3. Spoon1teaspoonofmeltedchocolateintoeachminiaturemuffincup.Withbackofaspoon,gentlypushmeltedchocolateupthesidesofliners,coatinginsidescompletely.Transfertorefrigeratorfor10minutesoruntilchocolatehashardened.

4. Whilechocolateissetting,makepeanutbutterfilling.Inabowl,combinepeanutbutterwithpowderedsugarandstiruntilsmooth.Setasideuntilneeded.

5. Tomakecaramelfilling,pourgranulatedsugarandwaterintoasaucepan.Bringtoarapidsimmerovermedium-highheatandgentlyswirl(donotstir)untilsugarisdissolved.Withoutstirringletcaramelsimmeruntilcolorchangestogolden,about5to8minutes.Turnoffheatandaddcreamandvanilla.Stiruntilsmooth.Setasidetocooluntilcaramelhasthickenedslightly.

6. Oncechocolatehashardened,filleachmuffincup⁄fullwithpeanutbuttermixture.Topwithcarameluntil¾full.Covercaramelwithmeltedchocolateuntilcupsarefull.Sprinkleapinchofflakedseasaltontop,ifdesired.Placeinrefrigeratorforanadditional10minutesuntilset.Serve.

Prep time0:30Plan forSettime20minutesYield24candies

Salted Caramel Peanut Butter CupsOurchocolatepeanutbuttercuprecipegetsanew,

decadenttwistbyaddingdelicioussaltedcaramel.

You'llbesurprisedhowsupersimpletheyaretomake!

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Ingredients2c Imperial®GranulatedSugar1c boilingwater

1c whitecornsyrup2c rawpeanuts½ tsp salt

2Tbs butterormargarine2 tsp bakingsoda

Directions1. Buttera9x13-inchrimmedbakingsheetandset

aside.

2. Stirsugarinboilingwateruntilsugarisdissolved.

3. Stirincornsyrup,peanutsandsalt.Cook,stirringoccasionally,to300°Fusingacandythermometer.

4. Removefromheatandstirinbutterormargarineandbakingsoda.Pourontoalargebakingsheet,scrapingcandyfromthepan.Spreadmixturerapidlywithspatula.

5. Oncecool,crackintochunks.Storeinair-tightcontainers.

Prep time0:10Bake/Cook time0:20–0:25YieldAbout2pounds

Peanutbrittleiseasytomakeandeveneasiertoenjoy.Makeit

foraquicksweetsnackorpackageitupforasure-to-pleasegift.

Peanut Brittle

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Ingredients2c Imperial®GranulatedSugar⁄₃c heavycream½ c butter

3c minimarshmallows2c(12oz) whitechocolatechips

1 c driedcherries,chopped3–4drops redfoodcoloring½ c choppedsliveredalmonds,toasted

Directions1. Linean8x8x2-inchbakingpanwithfoil,

thenbutter.Setaside.

2. Inaheavy2-quartsaucepan,combinesugar,creamandbutter.

3. Cookandstiroverlowheatuntilblended.Increaseheattomedium.

4. Bringtoaboil.Boilfor5minutes,stirringconstantly.

5. Removefromheatandstirinmarshmallowsandchocolatechips.Stiruntilchocolateismelted.Stirincherries,enoughfoodcoloringtoturnfudgepinkandnutsmixinguntilwellblended.Spoonintopreparedpan.Refrigerateuntilfirm.

6. Cutintosquares.Storeinair-tightcontainerforuptoamonth.

Prep time0:10Bake/Cook time0:15Yield48pieces

In The Pink Chocolate Cherry Almond FudgeThisfudgeservesasafabulousholidaytreat.Thecreamy

whitechocolatestuddedwithtartdriedcherriesand

almondsisacolorfulanddeliciousadditiontoanywhite

chocolatelover’sdessertrepertoire.

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Ingredients1½c Imperial®GranulatedSugar½c lightcornsyrup1c water½tsp salt

2Tbs unsaltedbutter

1½c mixeddriedfruitandassortednuts

1Tbs fleurdesel(optional)

Directions1. Linearimmedbakingsheetwithparchmentpaper.

Setaside.

2. Inaheavybottomsaucepan,addsugar,cornsyrup,waterandsalt.Bringtoaboilstirringwithaheatresistantnonstickspatulauntilmixtureisdissolved.

3. Placeacandythermometerintomixture.Lowerheattomediumandcontinuecookinguntilyouhavereachedhardballstage(250–266°F )onthethermometerandthemixtureiscaramelincolor.

4. Removepanfromheat.Addbutter.Carefullystirtocombine.Addnutsandcontinuestirringuntilcoated.

5. Carefullypourmixtureontobakingsheetandspreadasthinlyaspossiblewithaspatula.Sprinklewithoptionalsalt,ifdesired.

6. Allowtocoolcompletelyuntilhardened.Breakintopiecesandstoreinanair-tightcontainer.

Prep time2:15Bake/Cook time0:15Yield1½pounds

FruitandNutBrittleisaclassicrecipe,deconstructed.Useyour

favoritedriedfruitsandnutsandwhipupadoublebatch–oneas

aholidaygiftandtheotherallforyourself!

Fruit and Nut Brittle

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Ingredients12Tbs butter2Tbs bacongrease¾c Imperial®LightBrownSugar½c Imperial®GranulatedSugar¾c lightcornsyrup2tsp seasalt¼c heavycream

2tsp purevanillaextract

¾c semi-sweetchocolatechips1Tbs shortening

candiedbaconpieces,ifdesired

Directions1. Preparean8x8-inchpanwithparchmentpaperwiththe

edgesoftheparchmenthangingovertwoofthesides.Thisallowsforeasyremovalofthecaramelsoncecooled.

2. Inaheavybottomedpot,suchasenameledcastiron,combineallcarameltoppingingredients,butnotthevanillaextract.Bringtoaboilandstiruntilsugarsaredissolvedandthemixtureiswellcombined.Usingacandythermometer,watchforthegoalofabout230°F.Allowtoboilatthistemperatureforseveralminutes,untilitbeginstoclimbover235°F.Stircontinuously.

3. Removefromheatandstirinthevanillaextract.Allowtocoolforacoupleofminutesandpourontopreparedparchment.

4. Oncechilled,cutintopieces.Meltchocolateandshorteninginmicrowaveat30-secondintervalsuntilmeltedandsmooth.Dipcaramelsintomeltedchocolateandcoolonparchmentpaper.Topwithcandiedbaconcrumbles,ifdesired.

Prep time0:05Bake/Cook time0:15Yield30–36candiesDarkchocolatewrapsrich,butterycaramels

toppedwithcandiedbaconpieces.You’llbethe

hitofanypartywithabatchofthese!

Chocolate Covered Bacon Caramels RECIPE

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http://www.imperialsugar.com/recipes/holidays/mothers-day/brown_sugar_and_cinnamon_candied_bacon



Ingredients1 largeredapple1Tbs Imperial®GranulatedSugar

8oz darkchocolate12 caramels,unwrapped

milk(optional)

DirectionsFor the baked apples:

1. Preheatovento200°F.Linelargebakingsheetwithparchmentpaper.Setaside.

2. Thinlysliceappleusingaverysharpknifeoramandolin.Placetheappleslicesinasinglelayeronpreparedbakingsheet.Sprinklewithsugar.

3. Bakefor2hours,flippingappleshalfwaythroughbaking.Turnoffovenandletapplescoolcompletely.Crushapplechipsintolargepieces.Setaside.

For the bark:

1. Linealargebakingsheetwithparchmentpaper.Setaside.

2. Inamediummicrowavablebowl,microwavechocolatefor45secondsandstir.Ifnotcompletelymelted,microwavein15-secondintervals,stirringaftereachinterval,untilsmooth.

3. Pourchocolateontopreparedbakingsheetandspreadintoa11x8-inchrectangle.Topwithapplechips.Setaside.

4. Inasmallmicrowavablebowl,microwavecaramelsfor30secondsandstir.Ifnotcompletelymelted,microwavein10-secondintervals,stirringaftereachinterval,untilsmooth.Ifneeded,add1teaspoonofmilkandstiruntilsmooth.Drizzlecaramelontopofbark.

5. Chillbarkinrefrigeratorfor30minutes,oruntilhardened.Breakintolargepiecesandserve.

Prep time0:45Bake/Cook time2:00Plan for 30minutestoanhourchilltimeYield16–24piecesdependingonsize

Caramel Apple Chocolate Bark

Whatwouldmakeacaramelappleevenbetter?

Howaboutalittlechocolate?CaramelApple

ChocolateBarkgivesyouthebestofbothina

5ingredientrecipe!

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put some yumin your holiday

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Ingredients4 c Imperial®GranulatedSugar14oz evaporatedmilk4oz unsaltedbutterpinch salt

12oz bittersweetorsemi-sweetchocolate,insmallpieces7oz marshmallowcream1c pecanpieces

Directions1. Tightlyfitasheetofaluminumfoilina9x13-inchcookie

sheet.Buttersheetevenlyandsetaside.

2. Inasaucepan,largeenoughtoholdallingredients,combinesugar,evaporatedmilk,butterandsalt.Stirconstantlyandcookto238°F.

3. Removefromheatandaddremainingingredients.Stirtocombinewellanduntilchocolatemelts.Quicklypourintopreparedpan.

4. Placeinrefrigeratortosetfudge.

5. Cutafter2hours.

Prep time0:15Plan forRefrigerate2hoursYieldOne9x13-inchpan

Always Creamy Fudge

Thissmoothandcreamyfudgeisamelt-in-your-mouthtreat

thateveryonewillraveabout.AlwaysCreamyFudgeiseasy

tomakeandperfecttogivetofriendsandneighborsatany

holiday.Itsrichandchocolatelyflavorisirresistible!

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Ingredients6c Imperial®GranulatedSugar2c water

foodcoloring,ifdesired

bambooskewers

Directions1. Stirsugarandwaterandbringtoafullboil.Addfoodcoloring,

ifdesired.Removefromheatandusingaladle,removeabout½cupofsyrupandpourcarefullyinacoffeemug.(Thissmallamountwillquicklycoolandwillbeneededtopreparetheskewers.)Coverlargeamountofsyrupwithplasticfoodwrapandleaveundisturbeduntilcompletelycold.Thiswilltakeatleast4hoursorovernight.

2. Oncesyrupincoffeemughascooled,dipabout15bambooskewers1inchdeepintosyrupandrolldippedpartingranulatedsugar.Placeonaplasticfoodwraplinedbakingsheetandallowtodryforoneday.

3. Sticknon-sugaredendofbambooskewersabout 1inchapartinapieceofstyrofoam.Turnstyrofoampieceupsidedownandplaceabovepancontainingsugarsyrup.Thesugarcoatedendofskewersshouldnowbeintosyrup.(Adjustheightofstyrofoampiecebystickingskewersinsideandrestingonedgeofthepan.)

4. Placeinanareawherecrystalscangrowwithouthavingtomovecontainer.(Movingwillmakecrystalsgrowonsidesofthepan.)Allowabout7daysforcrystalstogrow.

5. Removeskewersfromsyrupandallowtodryforoneday.

6. Properlywrappedrockcandywilllastforatleastayear.Theremainingsyrupcanbereusedforanotherbatchofrockcandy.

Prep time0:15Plan forStandtime7daysYield15rocksugarcandylollipops Putyourbuddingscientisttoworkmakingtheserocksugar

candysticks.Sugarcrystalsgrowrightbeforetheireyes.Thisis

thebestkindofscienceexperiment.Oneyoucaneat!

Rock Candy1

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Ingredients¼c cookedpotatoes,mashed3Tbs milk1½ tsp vanillapinch salt

1lb Imperial®PowderedSugar

¼c chocolateganache

3Tbs caramelicecreamtopping

pinch seasaltflake

Directions1. Inalargebowl,combinemashedpotatoes,milk,vanillaextractandsalt.

Stiruntiluniform.

2. Slowlyaddpowderedsugarintopotatomixtureuntiladoughyconsistency.Coverandplaceinrefrigeratortochill,atleast1hour.

3. Justbeforerollingoutcandy,preparechocolateganache.Bring¼cupheavycreamtoasimmeroverlowheat.Removefromheat;add¼cupchocolatechips(anyflavor–dark,milk,orsemi-sweet).Allowtomeltfor30seconds,thenstiruntilsmooth.Allowtocoolbeforeusing.

4. Rolldoughintoalargerectangularonapieceofwaxorparchmentpaper.

5. Carefullyspreadchocolateganacheevenlyovertherectangleofdough.Drizzlecarameltoppingoverthechocolate,thensprinklewithseasaltflakes.

6. Rolldoughintotheshapeofajellyroll.Refrigeratecoveredfor1hour.Slicethedoughintopinwheelstoserve.Keepchilled.

Prep time0:20Bake/Cook time0:10Plan for2hourschilltimeYield36smallpinwheels

Potato Candy Pinwheels with Salted Caramel and Chocolate

Anew“spin”on

theclassicpotato

candyfilled

withchocolate

ganacheand

saltedcaramel.

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Ingredients4c Imperial®PowderedSugar3Tbs cornsyrup3Tbs milk3Tbs shortening2tsp peppermintextract½ tsp vanillaextract

redandgreenfoodcoloring(gelcolorsworkbest)

1lb darkdippingchocolate

3Tbs coloredsprinkles(optional)

Directions1. Inastandmixercombinepowderedsugar,cornsyrup,milk,shortening,peppermintand

vanillaextract.Oncemostlytogetherturnontoaworksurfacedustedwithpowderedsugar.Usingyourhands,kneaddoughuntilitisasmoothballofdough.Addatinybitmoremilkormorepowderedsugar,ifnecessary.

2. Dividedoughinto3evenballs.Mixredfoodcoloringintooneball,andgreenintotheother.

3. Rolleachballofdoughintoalogabout6incheslong.Startbyplacingonelogbetween2sheetsofparchmentpaperorplasticwrap.Usingarollingpin,gentlyrolluntilitisarectangleabout10x12 inches.Completethisstepwiththeremaining2colors.Setsheetsonabakingtray,stillinparchmentpaper,andletsetinfridgefor15–20minutes.

4. Oncesheetsarechilled,removetoplayerofparchmentpaperfromeachcolor.Layonesheetonworksurface.Topwithanothercolor,removeparchmentpaper.Topwithlastlayer,removingparchmentpaper.

5. Oncethreelayersarestacked,gentlyrolltosealandgetridofanybubbles.

6. Trimedges,tocreateaneatrectangle.Startingwithlongside,usebottomlayerofparchmentpapertohelprollintoalog.Freezedoughfor1hour.

7. Removefrozenlogfromfreezer.Cutinto¼-inchdisks.

8. Meltdarkdippingchocolateaccordingtothepackagedirections.Usingaforkdipeachdiskintochocolate,gentlyshakingoffexcess.Placeonalinedcookiesheet.Topimmediatelywithsprinkles,ifusing.Repeatwithremainingdisks.Lethardencompletelybeforeserving.

Prep time0:45Plan forFreezefor1hourYield36candiesChristmas

Peppermint Patties Red,whiteandgreenstripedcoolmint

pattiesdippedindarkchocolate.Aneasy

homemadecandyfortheholidays.

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you’re giving away candY?too Sweet!

Nothing says “you’re special to me” like giving the gift of homemade food. Looking for a way to dress up your special homemade gift? We’ve created these printable gift tags to add the perfect finishing touch. Just download, print and attach.

Homemade gift tagsCLICK

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HolidayCandyCravings–2014EditionImperialSugar.comCopyright2014ImperialSugarCompany

http://www.dixiecrystals.com/kids-kitchen/projects/free-printables-gift-tags-place-cards

http://www.imperialsugar.com/kids-kitchen/projects/free-printables-gift-tags-place-cards/printable-gift-tags



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1 2 3 4 candy 5 cravings - imperial sugar...line a baking sheet with parchment paper. place crackers...

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