Homemade Candy Recipes

Ever since I can remember my mother would make this candy during the winter holidays, it was always my favorite out of all the different cookies and candies she would make. Now that I make my own I found people weren't satisfied only getting to eat it once a year. Everyone complained until I started giving it as a birthday gift each year. Now they make sure that I don't forget what they want for their birthday and look forward to receiving something they really want. I am sure it will be a favorite in your family too.

Almond Toffee

1 cup room temperature butter
1 cup sugar
1/4 to 1/3 cup slivered almonds
1 cup finely chopped walnuts
1 cup semi-sweet chocolate chips

Spread slivered almonds on baking sheet and toast under broiler until a golden brown. Make sure to get slivered almonds, not sliced, as the end result of the candy would be much different. Set aside to add to candy later.

Melt butter and sugar together in medium sauce pan (2 qt). You can substitute the butter for margarine but it really changes the taste of the candy, some people prefer one flavor over the other, you can use either. Stirring constantly, heat the butter and sugar mixture over medium heat to 310 degrees. Once it reaches 310 degrees on the thermometer quickly stir in the toasted almonds. Pour immediately into a 13 x 9 baking pan that has been lined with wax paper. Cool on counter or in refrigerator.

When the candy is cool melt the chocolate chips in a double boiler until spreading consistency. Lift slab of candy out of baking dish on the wax paper, carefully remove paper and spread top half of candy with the melted chocolate chips. Sprinkle finely chopped walnuts into the melted chocolate, press lightly to make sure they stay on better. Cool in refrigerator until chocolate is firm. Repeat with other side of slab, return to baking pan and cool in refrigerator until chocolate has firmed up. Place candy on a cutting board and break into bite size pieces by putting point of a sharp knife in to it and pressing down. Store tightly in glass jars, as plastic containers seem to let the moisture in and make the candy get sticky. Enjoy!

This is one candy that my mother didn't have a recipe for when I was little, so when we would go to town and pass the candy store she would sometimes splurge a little and get a few pieces. It wasn't until many years later that I found the recipe for her.

Angel Food Candy or Sea Foam Candy

1 cup sugar
1 cup dark corn syrup
1 T. vinegar
1 T. baking soda
1 lb Chocolate almond bark or semi sweet chocolate chips melted

Butter a 9 x 13 baking pan. Combine sugar, corn syrup and vinegar in a medium sauce pan. Cook over medium heat, stirring constantly until sugar dissolves. Continue over medium heat without stirring until mixture reaches 300 degrees on a candy thermometer. Or until a small amount of mixture dropped into cold water forms hard brittle threads.

Remove from heat and quickly stir in baking soda. This will cause the mixture to foam up, pour immediately into the buttered 9 x 13 baking pan. Do not spread out, it may not fill pan, depending on how it was poured in. Allow to cool completely then break into bite size pieces.

Using a double boiler or in a microwave, melt chocolate coating until smooth. Dip candy pieces to coat all sides and place on waxed paper until cool and firm.

Store candy in a tightly covered container. Makes approximately 1 1/2 pounds.