Mary Ann Lienhart Cross

By MARY ANN LIENHART CROSS
County Extension Director, Extension Educator, Health and Human Sciences, Elkhart County

I am not sure what first comes to mind when you think about holiday treats. Is it candy or cookies or are you like me and you can’t choose? I grew up in a home where it was all about wonderful tasting cookies that were made with butter and love. They had great flavor and much time was given to baking and decorating. The details in the frosting were special and to think, we ate them without at all thinking about the time it took.

Though there is plenty to write about cookies, this column is about candy, as I know that more cooks make candy during the holidays than any other time of the year. I also know we are blessed in this area to have many wonderful candy shops that can more than help you out with meeting the needs of your sweet tooth and lots of gift giving.

The word ‘candy’ comes from the Arabic ‘qandi,’ made from sugarcane. Candies are made by boiling a solution of sugar and water — sugar syrup — to a particular concentration until a desired amount of water has evaporated. The more moisture a sugar syrup contains the softer the candy like is, such as a caramel. A highly concentrated sugar syrup, with very little water, produces a brittle.

Making candy requires some patience and skill, but with easy recipes you’ll soon find yourself tackling the more difficult ones with ease. You may have to invest in some new equipment; you will need a candy thermometer, flavorings, high temperature spatulas, a double boiler, and stainless steel pans. But more important than any secret ingredient or equipment is careful attention to the details of an accurate recipe. Accurate recipes are important; this a not a place to get creative.

Here are two easy recipes for you to try.

Buckeyes

2 sticks margarine or butter, softened

1-1/2 lbs. powdered sugar

1 lb. (16-oz.) jar peanut butter

1 lb. milk chocolate or dipping chocolate

Line a cookie sheet with waxed paper. Mix together margarine or butter, powdered sugar and peanut butter until smooth. Form small balls and place on cookie sheet. Refrigerate. Meanwhile, melt chocolate. Dip candies into chocolate with a toothpick or dipping fork, leaving a small spot uncoated. Chill to set.

Chocolate Marshmallow Surprise

2 lbs. milk chocolate

2 cups Spanish peanuts

1 cup peanut butter

4 or more cups miniature marshmallows

5 or more cups puffed rice cereal

Melt milk chocolate and stir in remaining ingredients. Spread on a wax paper-lined cookie sheet. Once candy is set, cut into pieces.