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Posted: Sat Jun 21, 2008 10:42 pm Post subject: "Candy"
NOTE: THIS IS AN OLD FAMILY RECIPE! THIS RECIPE GOES BACK 3 GENERATIONS (MYSELF BEING THE FOURTH GENERATION)
This recipe makes 3 dishes (my Great Grandmother used large dinner plates)
Use large bowl - large pan!
3 pkgs chocolate chips
1/2 cup butter (1/4 lb.)
1 cup chopped nuts
1 jar mallow cream (marshmallow cream)
mix in bowl
4 1/2 cups sugar
1 can Carnation Evaporated milk
bring to a boil - boil 10 minutes
Pour over mixture over bowl, stir just until blended - DO NOT BEAT!
Pour into greased dishes & set aside to cool. _________________ Never fear what others think, because the people who mind don't matter and the people who matter don't mind. True friends stick with you no matter what.
every christmas my grandma makes some and sends it to us. when she gets to the point of not being able to send it to us anymore, i get to take over _________________ Never fear what others think, because the people who mind don't matter and the people who matter don't mind. True friends stick with you no matter what.
Joined: 05 Mar 2008 Posts: 303 Location: Canary Islands
Posted: Wed Jul 23, 2008 5:55 am Post subject:
Argh, no!
I've been unable to find marshmallow cream out here in the Canary Islands, which I have needed for several recipes. Is there anything I could use as a substitute? This sounds absolutely delicious. I'll add a picture if I can successfully make this. _________________
'Cause love's such an old fashioned word
And love dares you to care for
The people on the edge of the night
And loves dares you to change our way of
Caring about ourselves
This is our last dance
This is our last dance
This is ourselves
You might be able to lightly heat some marshmellows and stir them into a cream... I know that's not really marshmellow cream, as my suggestion will cool down and become card to work with rather quickly... But if that's the only option, then I guess that's what it'll take.
I found an actual recipie for home made marshmellow cream just now, actually, lol.
3 large egg whites
1/4 teaspoon cream of tarter
2 tablespoons granulated sugar
1/3 cup water
3/4 cup light corn syrup
2/3 cup granulated sugar
1/2 tablespoon vanilla extract
1. In a very clean glass or metal bowl, beat the egg whites and cream of tartar until light and foamy. With the mixer still running, sprinkle in the two tablespoons of sugar. Continue beating until soft peaks form. Set aside.
2. In a small saucepan, mix the water, corn syrup, and granulated sugar together. Cook over medium heat until it boils and comes to the firm ball stage (246 degrees). Do not overcook.
3. Drizzle the hot syrup into the egg whites with the mixer running on low. Turn the mixer to high and beat for five or six minutes or until the sauce is very fluffy and the consistency of marshmallow cream. Beat in the extract.
Note: This cream is of the consistency that it can be piped as you would frosting.
My hope is that PreparedPantry.com won't mind me re-posting this recipie... _________________
Ah, Signature Changes...
I hope you are successful in trying this recipe. Any pictures would be most appreciated as I am not making this anytime soon. Thank you in advance! _________________ Never fear what others think, because the people who mind don't matter and the people who matter don't mind. True friends stick with you no matter what.
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