On 12/7/2013 3:18 PM, Polly Esther wrote:
> I'm thinking about making some candy. Didn't we have a resident
> candy-making expert here? What HAVE we done with him? I see some recipes
> call for paraffin and some don't. Any one have a foolproof recipe for
> chocolate covered cherries? I'll provide the fool. Polly
>

Chocolate cherries are *not* fool-proof, they are a PITA. Just buy a
box of 'em -- not the $1 a box ones, spring for the good ones ($3 a box,
lol)

Truffles are easy. Chocolate chips + heavy cream + flavorings.

Divinity is another good choice for having an assortment.

Peanut brittle is easy.

Here's my favorite fudge recipe. No sweetened condensed milk nor
marshmallows, it's honest fudge:

Old Fashioned Fudge
(Better Homes and Gardens Cookbook)

2 cups sugar
3/4 cup milk
2 squares (2 oz.) unsweetened chocolate, cut up
1 teaspoon light-colored corn syrup
2 tablespoons butter or margarine
1 teaspoon vanilla
1/2 cup coarsely chopped nuts

Butter sides of a heavy 2-quart saucepan. In it, combine suggar, milk,
chocolate, corn syrup, and dash salt. Cook and stir over medium heat
until sugar dissolves and mixture comes to a boil. Continue cooking to
234ºF (soft-ball stage), stirring only as needed to prevent sticking
(mixture should boil gently over entire surface) Immediately remove from
heat; add butter but do not stir. Cool, without stirring to lukewarm
(110ºF), for 30 to 40 minutes. Add vanilla and nuts. Beat vigorously
for 7 to 10 minutes or until fudge becomes very thick and loses its gloss.

Quickly spread into a buttered 9x5" loaf pan. Score into squares while
warm; cut when firm. Makes about 1 1/4 pounds.