Candy Recipes

Candy, also known as sugar candy, is a confection made from a heavily concretate solution of sugar in water. To this various flavorings and colorants are added to give you different types of candy.

In North America candy is many types of food that includes candy bars, chocolates, liquorice, sucking candies, taffy, gum drops, marshmallows, chewing gum and a lot of other types.

Outside the continent of North America, the normal name for candy is sweets or confectionery (in the UK, Ireland, and New Zealand), lollies (in Australia and New Zealand). In North America and the United Kingdom lollipop is a type of sugar candy on a stick.

Click here for a free downloadable candy making ebook.

Delicious Candy Recipes.pdf

Tags: candy, confectionary, sugar, sweet

Ingredients

• 125g butter, softened
• 3/4 cup caster sugar
• 1 teaspoon vanilla extract
• 2 eggs, at room temperature
• 3/4 cup sour cream
• 1 cup mashed banana (you will need 2 large, very ripe bananas)
• 2 1/4 cups self-raising flour
• ½ cup choc chips

Method

1. Preheat oven to 180°C. Grease base and sides of a 7cm deep, 19cm square cake pan and line with baking paper.
2. Using an electric mixer, beat butter, sugar and vanilla until pale and creamy. Add eggs, 1 at a time, beating well after each. Using a metal spoon, gently fold in sour cream and bananas. Sift flour and bicarbonate of soda over batter and gently fold through then add choc chips.
3. Spoon batter into cake pan. Smooth surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand for 5 minutes before turning out onto a wire rack.

Tags: banana, choc chip, sour cream

• For The Crepes
• 1/2 cup all-purpose flour
• 1/2 cup skim milk
• 1 large egg
• 3 Tablespoons Amaretto-flavoured non-dairy creamer
• 1/8 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• cooking spray
• For The Filling
• 8 peaches — peeled and thinly sliced
• 2 cups orange juice
• 2 Tablespoons orange liqueur
• 1 teaspoon Honey
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest

Put the flour into a mixing bowl. Make a well in the centre of the flour and add the egg. While whisking, pour in the non-dairy creamer and then the skim milk. Continue to whisk until the batter is smooth and free of lumps, then whisk in the nutmeg and vanilla. Cover the batter and set it aside for 30 minutes.

Preheat an 8-inch non-stick crepe pan or a small, heavy non-stick frying pan for about 1 minute over medium-high heat. Spray it twice with the vegetable oil. Spoon just enough batter into the pan to form a thin layer over the bottom, about 3 tablespoons, and tilt the pan to spread the batter evenly.

Cook the crepe for 1 to 2 minutes, just until the edge is firm and begins to separate from the bottom. Flip the crepe with a spatula and cook for 1 to 2 minutes more on the other side, until golden brown.

Remove the crepe to a sheet of waxed paper. Continue the process, stacking the cooked crepes on the waxed paper, until 8 crepes have been made. For the filling, combine the orange juice, liqueur, peaches and honey in a medium frying pan. Cook for about 10 minutes until the liquid turns thick and syrupy.

To assemble, lay a crepe on an individual serving plate. Mound 1/3 cup of the peach slices on the bottom half of each and flip the top half over. Spoon a tablespoon of the peach syrup over each and dust with cinnamon and orange zest.