Candies,
Vegan
Note:
Dipping
Candy:
Types Of Chocolate: i am
omitting chocolates containing ANIMAL products.
Semisweet chocolate: contains at least 35
percent
chocolate liquor, a liquid paste
extracted from
the cocoa bean, additional cocoa
butter, a vegetable
fat obtained from the cocoa
bean, & sugar.
This is available as chocolate
pieces, in block
form, or in round disks.
Confectioner’s coating
is a general term used
for a variety of chocolate
like products. Most
of the cocoa butter has been
removed &
replaced by another Vegetable fat.
Vanilla,
vanillin, or other flavours, plus vegetable
colouring, frequently are added to confectioner’s
coating. Confectioner’s coating is sometimes
called White Chocolate, Almond Bark, or Summer
Coating. Available in block form or round
disks, many candy makers prefer to use
confectioner’s coating instead of chocolate for
dipping because the confectioner’s coating does
not require tempering; simply chop & melt it.
Tempering Chocolate: The phrase "tempering
chocolate" refers to the process of melting &
cooling chocolate to the correct dipping
temperature. As chocolate melts, the cocoa
butter separates from the chocolate liquor.
Then, as the mixture cools, the cocoa butter
blends evenly back into the chocolate liquor.
Without
tempering, the surface of the chocolate
will speckle
or develop gray streaks as it
hardens. It only
affects the appearance, not
the flavour. Dip chocolates
on a cool, dry
day, 60 to 65 degrees. Use 1
to 1 1/2 pounds
of chocolate for dipping to ensure
maximum
coverage of centres. More than 2 pounds
is
difficult to keep evenly melted during the
dipping process. Finely chop the chocolate so
it will melt quickly & evenly. Place water in
bottom of a double boiler to within 1/2 inch
of the upper pan. Make sure the upper pan
does not touch the water, or the chocolate
could be overheated. Bring water to boiling;
remove from heat. Place about 1/4 of the
chocolate in top of double boiler; set over
hot water, til chocolate begins to melt. Add
remaining chocolate, about 1/2 cup at a time,
stirring constantly after each addition til
melted.
Stir til chocolate reaches 120 degrees.
If necessary
to help chocolate reach 120,
reheat water. To
reheat water, remove upper pan
of chocolate. Bring
water to boiling; remove
from heat. Then place
upper pan over hot water
again. Use care not to
let any water fall
into the chocolate, or chocolate
will thicken &
be ruined. After chocolate has
reached 120,
refill the bottom of the double boiler
with
cool water to within 1/2 inch of the upper
pan. Place chocolate over cool water. Stir
frequently til the chocolate cools to 83
degrees. This should take about 30 minutes.
Follow directions, below, for dipping centres.
Work quickly, stirring chocolate frequently to
keep it evenly heated. Chocolate will stay
close to dipping temperature, 83 degrees, about
30 minutes. If chocolate cools to below 80,
you will need to re temper it. Dipping
Centres:
Drop centres, one at a time, into
melted chocolate
or confectioner’s coating; turn
to coat. Lift
centre out; draw fork across rim
of pan to remove
excess chocolate. Invert onto
a baking sheet lined
with Vegan waxed paper.
Twist fork slightly as
candy falls so you can
swirl the top. If a lot
of chocolate pools at
base, next time let more
chocolate drip off
fork.
Angel Food Candy 1
1 cup Vegan sugar
1 cup dark Karo syrup
1 Tb. vinegar
1 tsp. baking soda (Do Not Use "arm&hammer")
Boil sugar, Karo syrup and vinegar to 290 degrees.
Remove from heat and bring over to greased pan. Add 1
tsp. of sifted baking soda. Pour quickly in pan. Let
cool. Break in pieces and dip in chocolate.
Angel Food
Candy 2
1 cup Vegan brown sugar
1 cup Karo syrup, light or dark
2 tsps. baking soda (Do Not Use "arm&hammer")
Use a large kettle; add brown sugar and Karo syrup,
boil
to crack stage, 290 degrees, and add baking soda.
Syrup
will foam up. Spread on greased sheet, 1 inch
deep. When
cool, break in pieces and dip in melted
chocolate. Don't
jar candy when cooling or it will
fall.
Candied Fruits,
or Glaceed, and Peels
Two different methods; one takes
14 days, the other is
quicker.
Traditional Fourteen Day Method
Basic candied fruit or peel
Slow
But Easy Glaceed Fruits
Here is the traditional 14 day
method for glaceeing
fruit and peel of all kinds. If you
do make peel, be
sure to boil it for eight to ten minutes
in fresh
water before glazing, three times for orange
or
tangerine peel, four times for lemon or grapefruit.
This makes it tender. Then gently scrape out the white
pith. Otherwise, it is too bitter. Lime peel does not
make such a tasty candied peel, and many folks don't
care too much for grapefruit, either.
2 pounds
cherries, stemmed and pitted, or other
pitted fruit such
as figs or apricots, or pre boiled peel
approximately
3/4 cup water to cover
Put the washed and stoned cherries
into a saucepan,
cover them with water, bring to the boil
and coo them
for 4 minutes. Strain the cherries, keeping
the
liquid in a saucepan. Spread the cherries into a
deep
dish, just enough space for syrup between each cherry,
and syrup covers the fruit when you pour it back on.
Measure and stir together:
1
1/2 cup water
3/4 cup Vegan sugar
appropriate food colouring, if desired
Heat slowly until the sugar dissolves, then add the
food colouring, bring the syrup to the boil and pour
it over the cherries. Leave them in the syrup for 24
hours at room temperature. If the syrup does not
cover,
make more; the fruit MUST be covered.
*Days 2 to 6: The
next day strain the cherries again,
put the syrup in a
saucepan. Stir 1/4 cup sugar into
the syrup and bring
to the boil. Pour the syrup over
the cherries again and
leave them in the syrup for 24
hours. Repeat this process
for another *4 days. yes,
you add sugar to the syrup each
day.
*No task on day 7.
*On the 8th day, drain the cherries, add 1/4 cup sugar
to the syrup and bring to the boil. Add the cherries
to the syrup and cook them over low heat for 3 to 4
minutes, then pour them into the deep dish and leave
them undisturbed for 48 hours.
*No
task on day 9.
*On the 10th day, repeat the process of
the 8th day
and leave the cherries to soak in the syrup
for
another 4 days.
*On the 14th day, drain the cherries and place them on
a rack to dry.
Fast candied cherries or fruit:
Here is an easy method to make them yourself. Just be
sure to drain well before using in biscotti or fruitcake.
1 pound fresh cherries, rinsed, stemmed and pitted; or
other fruit or peel prepared as above
2 cups granulated Vegan sugar
1/2
cup water
1/2 lemon
1 cup apple juice
In
a non reactive saucepan, bring the sugar and
water to
a boil. Add the cherries and the lemon half.
Reduce the
heat to a simmer and cook until the syrup
is red and slightly
thick, about 20 minutes. Cover and
let stand 2 to 3 hours,
or overnight. Strain the
cherries, reserving the syrup,
and set cherries aside.
Discard the lemon half and add
the apple juice to the
syrup. Bring the syrup to a hard
boil and cook for 5
minutes. Return the cherries to the
syrup, reduce the heat and cook slowly until the syrup
is thick, to about 220 degrees if you are using a
candy thermometer. Remove from heat and cool. The
cherries can be stored for at least six months covered
in the refrigerator.
Candy Balls
Makes 12 Balls
1 1/2 pounds Vegan powdered sugar
3 cups peanut
butter
1 stick soy margarine
12 ozs. Vegan chocolate chips
1/2 inch slice Vegan paraffin
Mix powdered
sugar, peanut butter and soy margarine.
Make balls Melt
chocolate chips and paraffin. Dip
balls in chocolate.
Put on wax paper to cool and dry.
Place in container.
Store in cool place.
Candy Corn
Makes
1 3/4 pound candy
1 cup Vegan sugar
2/3 cups white corn syrup
1/3 cup soy margarine
1 tsp. vanilla
several drops food colouring (optional)
2 1/2 cup Vegan powdered sugar
1/4 tsp. salt
1/3 cup soy powdered
milk
Combine sugar, white corn syrup and margarine in
pan, bring to boil stirring constantly. Turn heat low
and boil 5 minutes. Stir occasionally. Remove from
heat and add vanilla and several drops food colouring
(optional). Meanwhile, combine powdered sugar, salt
and powdered milk Add all at once to mixture in pan.
Stir until cool enough to handle. Knead until stiff
enough to hold its shape. Shape into triangles, or any
shape desired.
Caramel Candy
3/4 cup Vegan sugar
1/3 cup soy margarine
3 Tbs. light corn syrup
1/4 tsps. baking soda (Do Not Use "arm&hammer")
1/4 tsps. vanilla extract
Grease the sides of a heavy 1 1/2 quart saucepan. In
saucepan combine sugar, soy margarine and corn syrup.
Cook over medium heat to boiling, stirring constantly
with a wooden spoon to dissolve sugar. This should
take
8 to 10 minutes. Avoid splashing mixture on sides
of pan.
Carefully clip candy thermometer to side of
pan. Cook
over medium heat, stirring occasionally, til
the thermometer
registers 255, hard ball stage.
Mixture should boil at
a moderate, steady rate over
the entire surface. Reaching
hard ball stage should
take about 4 minutes. Remove saucepan
from heat,
remove thermometer. Add baking soda and vanilla
extract, stir til well combined. Spray non stick
cooking spray on plates and dribble by tsps. the
caramel onto the plates. Work fast as the candy
hardens quickly.
Cereal Balls
Any type of Vegan cereal
Peanut Butter
wax paper, Make sure it’s
Vegan & doesn’t use BEES’wax
Pour 1/2
cup of cereal in bowl. Put 1/4 cup of
Peanut Butter. Stir
and shape with hands. Set them on
wax paper in the freezer
to harden for 10 minutes.
Cherry Creems
Makes about 40 pieces
2 cups
Vegan sugar
1/2 cup water
1/4 light *soy creem (A few recipes follows)
1 Tb. light corn syrup
1/4
cup Vegan *candied cherries, finely chopped
(Recipe
above, "Candied Fruits")
few drops Vegan cherry
flavouring
1 pound Vegan dipping chocolate or
confectioner’s coating (*See Note at beginning of
“Desserts under "Candies")
Grease the sides of
a heavy 2 quart saucepan.
In pan combine sugar,
water, soy creem, & corn
syrup/ Cook over medium
high heat to boiling,
stirring constantly with
a wooden spoon to
dissolve sugar. This should
take 5 to 6
minutes. Avoid splashing mixture on
sides of
pan. Carefully clip candy thermometer
to pan.
Cook over medium low heat, stirring occasionally,
til thermometer registers 240, "Soft Ball"
stage. Mixture should boil at a moderate,
steady rate over entire surface. Reaching "Soft
Ball" stage should take 15 to 20 minutes.
Remove pan from heat. Cool, without stirring,
to 110. This should take about 45 minutes.
Remove thermometer. Beat with wooden spoon til
candy is just beginning to thicken; add candied
cherries & cherry flavouring. Continue beating
til creemy & slightly stiff. This should take
about 5 minutes total. Shape candy into 1
balls; place balls on Vegan waxed paper. Let
stand about 20 minutes or til dry. Melt dipping
chocolate or confectioner’s coating. Dip balls
into the melted chocolate. Let stand til dry.
Store tightly covered in a cool, dry place.
Note:
If desired, immediately after shaping the
candy
into balls, roll the balls in sifted
Vegan powdered
sugar or finely chopped nuts
instead of dipping
them into melted chocolate.
*Creem One, Vegan
Nut Milks:
1/2 cup raw nuts
or seeds, peanuts, almonds,
etc., seeds as sesame
seeds, etc.
2 cups water
1 Tb. maple syrup
1/4
tsp. vanilla extract
When adding nut milks to sauces
& soups do
not boil it intensely, or the
milk will likely
separate. Grind nuts or seeds
in a coffee or
seed grinder, until they are a fine
powder.
Place in a food processor or blender a
long
with 1 cup of the water, maple syrup &
vanilla extract. Blend for a minimum of 5
minutes. With blender still on high, slowly
pour in remaining water & blend for another 5
minutes minimum. Line a colander with 2 layers
of cheezecloth & place this over a large bowl.
When the nut milk is finished blending, pour
it slowly into the colander & allow it to
strain naturally. You can stir it a little to
try & speed the process, but in order to keep
all particulates out of the finished milk, its
best to let it do it on its own. You can
strain the milk a second time, to be further
sure it’ll be free of particulates. Store the
finished milk in an airtight container in fridge
for 4 to 5 days. The nut fibre remaining in
the cheezecloth is great as an addition to
baking, or you can take it into the shower
with you for an all natural body scrub.
*Coconut Milk
1 cup water
1/2
cup shredded coconut meet, unsweetened
Blend ingredients
thoroughly & strain if
desired. Coconut milk
adds a great flavour to
recipes.
*Creem Two, Vegan
Canned apricots, 6
ozs., drained
Soy milk, 300 ml, ? pint
Slice the canned apricots and put them into the
bottom of a serving dish. Pour the milk over them and
chill overnight. The soy milk will set to a light
creem, and the natural sugars in the fruit are
sufficient sweetness. Can possibly try canned
cherries in place of the apricots.
*Cashew
Creem
200g cashews
800 ml apple juice
2t Tbs.
sunflower oil
Vegan sugar to taste
vanilla extract to taste
Bring the cashews and apple juice to the boil, then
reduce heat and simmer until the cashews soften, 5 to
10 minutes. Cover, and leave to cool for a couple of
hours,
or overnight. Remove the softened cashews with
a slotted
spoon, and liquidise with the oil, and as
little of the
apple juice as possible, adding sugar
and vanilla extract
to taste. The creem is delicious
with fresh fruit salad,
and as an ingredient in a wide
variety of desserts.
Chocolate Butturcreems
Makes
about 60 pieces
1/2 cup light corn syrup
1/3 cup soy margarine
1 square, 1 oz., Vegan unsweetened chocolate, cut up
1 tsp. vanilla extract
4 cups
sifted Vegan powdered sugar
1 pound dipping Vegan
chocolate or Vegan Confectioner’s coating (*See Note at beginning of “Desserts, under "Candies")
Grease a baking sheet. In a heavy 3 quart
saucepan combine corn syrup, margarine &
chocolate. Cook over medium heat to boiling,
stirring constantly with a wooden spoon. This
should take 8 to 9 minutes. Remove pan from
heat, add vanilla extract. Stir in the powdered
sugar, 1 cup at a time, til well combined.
Turn candy mixture onto prepared baking sheet.
Cool til mixture can be handled easily. This
should take about 15 minutes. Knead mixture
about
5 minutes or til smooth. Shape candy
into 1 inch
balls; place balls on Vegan waxed
paper. Let stand
about 20 minutes or til dry.
Melt dipping chocolate
or Confectioner’s coating.
Dip balls into melted
chocolate. Let stand til
dry. Note: If desired,
immediately after
shaping the candy into 1 inch
balls, roll the
balls in sifted Vegan powdered
sugar or finely
chopped nuts instead of dipping
them into
melted chocolate. Store tightly covered
in a
cool, dry place.
Chocolate
Covered Cherries One
These are delicious, fairly easy
to make, but Messy sez pinkyjain.
Makes about 3 dozen
2 1/2 cups Vegan powdered sugar
1/4 cup soy margarine, softened
1 Tb.. soy milk
1/2 tsps. almond extract
2, 8 ozs. each, jars Maraschino cherries, Vegan,
check labels, with stems, well drained
2 cups Vegan semi sweet chocolate chips
2 Tbs. shortening (Vegan & cruelty free brand, Do Not
Use "crisco", this is a "proctor&gamble" product, nor ones with mono digilyrides, that’s an ANIMAL
fat)
In mixing bowl, combine sugar, soy margarine, soy
milk, and almond extract. Mix well. Knead into a large
ball. Roll into one inch balls and flatten into 2 inch
circles. Wrap around cherries and lightly roll in
hands. Place stem up on waxed paper lined baking
sheet. Cover loosely and refrigerate 4 hours or over
night. Melt chocolate chips and shortening in a
double boiler. Holding on to cherry stem, dip cherries
into chocolate, set on waxed paper to harden. Store in
a covered container, refrigerate 1 to 2 weeks before
serving, the longer they sit, the juicier the centres
will be.
Chocolate Covered Cherries Two
Makes 60 pieces
60
Vegan maraschino cherries with stems, about 2 10 oz. jars
3 Tbs. soy margarine, softened
3 Tbs. light
corn syrup
2 cups sifted Vegan powdered sugar
1 pound dipping chocolate or confectioner’s
coating (*See Note at beginning of "Candies")
Drain cherries thoroughly on paper towels for
several hours. Reserve the juice from the
cherries for juice to drink, to add to a pie,
etc. In a small mixing bowl combine softened
margarine & corn syrup. Stir in sifted powdered
sugar; knead mixture til smooth, Chill mixture
if it is too soft to handle. Shape about 1/2
tsp. of the powdered sugar mixture around each
cherry. Place coated cherries upright on a
baking sheet lined with Vegan waxed paper;
chill til firm. Melt the dipping chocolate or
confectioner’s coating. Holding the cherries by
the stems, dip cherries, one at a time, into
the melted chocolate; spoon chocolate over the
cherries to coat. Be sure to completely seal
the cherries in chocolate; otherwise, cherry
juice may leak out after the chocolate has
set.
Let excess chocolate drip off cherries.
Place the
dipped cherries, stem side up, on a
baking sheet
lined with Vegan wax paper. Chill
the dipped cherries
til chocolate is firm.
Place cherries in a tightly
covered container.
Let stand, ripen, in the refrigerator
for 1 to
2 weeks before serving. Ripening is
necessary
to allow the powdered sugar mixture around
cherries to soften & liquefy.
Edible Modeling Candy
1/4 cup peanut butter, chunky or smooth
1/2 cup Agave Nectar
1/2 cup Vegan instant milk,
powdered
Vegan candy sprinkles
Vegan sugar
Mix
peanut butter, Agave Nectar, and Vegan powdered milk
together.
If too sticky, add a little bit more milk.
shape the dough
into shapes. Sprinkle the dough with
the candied sprinkles
or sugar. Let dry.
Fiddle Faddle
Makes
about 4 quarts.
3/4 cup Vegan granulated sugar ("Spreckles","Dominoes",
"Western Family")
1/4 cup Vegan brown sugar ("Spreckles",
"Dominoes","Western Family")
1/2 cup, 1 stick, soy margarine
1/2 cup corn syrup
1/2 cup water
1/2 tsp. salt
1/2 tsp. vanilla
1 1/3 bags Vegan plain or natural flavoured microwave popcorn
1/2 cup roasted almonds
*Screaming Yellow Zonkers
1 cup Vegan granulated sugar ("Spreckles", "Dominoes",
"Western Family")
4 Tbs. soy margarine
1/2 cup corn
syrup
1/2 cup water
1/2 tsp. each salt, vanilla
1
1/3 bags Vegan buttur flavoured microwave popcorn
*For
either recipe, combine sugar, Vegan margarine, corn syrup, water and salt in a large saucepan over medium heat.
You're going to bring the candy to 265 to 275 degrees,
or what is known as the hard ball stage. For this it's
best to use a candy thermometer. If you don't have
one, don't worry. Drip the candy into a small glass of
cold water. If the candy forms a very hard, yet
slightly pliable ball, bingo, you're there. Watch your
mixture closely so that it doesn't boil over. While
candy cooks, pop both bags of popcorn and spread about
2 quarts or 1 1/3 bags of popcorn, plus almonds for
Fiddle Faddle, on one large or two small cookie
sheets. Put the popcorn in your oven set on its lowest
temperature. This will keep the popcorn hot so that
the candy will coat better. When your candy has
reached the hard ball stage, add the vanilla. Pull the
popcorn from the oven and, working quickly, pour the
candy
over the popcorn in thin streams. Mix the
popcorn so that
each kernel is coated with candy, put
the popcorn back
into the oven for five more minutes,
then stir once again.
This will help to coat each
kernel. You can repeat this
step once more if
necessary to get all of the popcorn
coated. Pour
popcorn onto a large sheet of wax paper to
cool.
Spread the popcorn out, but be careful, it's hot.
When popcorn is cool, break it up and immediately put
it into a tightly sealed container, such as
Tupperware. This will ensure that it stays fresh. This
stuff gets stale very quickly in moist climates if
left out.
Irish Potato Candy
Takes 3 hours to firm
2 cups Vegan powdered sugar
2 Tbs. Vegan
mashed potatoes
1/2 tsp. Vanilla extract
Work the powdered sugar into the mashed
potatoes, amount of sugar may vary with the
moisture in the potatoes. Add the vanilla
extract & shape into small oblongs resembling
potatoes. Mark with toothpick or skewer to
simulate eyes of potatoes. Roll in a mixture
of 2 parts cinnamon & 1 part Vegan cocoa
powder. Let stand on Vegan waxed paper until
firm,
about 3 hours.
Licorice
2
cups Vegan sugar
1 1/2 cups Karo syrup
1 cup Vegan *condensed milk (Recipe follows)
1 cup soy margarine
dash
of salt
1 Tb. anise oil or about 2 to 3 Tbs. anise extract
Cook at 232 degrees. Stir constantly. Do not wash
sides of pan down. Pour into greased 9 x 13 inch pan.
Cool in refrigerator. Cut into bite size pieces and
wrap in Vegan waxed paper.
*Condensed Soy Milk
2/3 cup instant soy milk powder, "Solait"
1 cup Vegan powdered sugar
1/2 cup boiling water
3 Tbs. soy
melted margarine
Mix soy milk powder and powdered sugar
together.
Mix boiling water and margarine together and
add to
soy milk and sugar mixture. Mix with a blender
on high
2 minutes. Refrigerate overnight. Substitutes
for 1
14 oz. can of Sweetened Condensed Milk.
Licorice Caramels
Makes 64 pieces
1 cup soy margarine, 2 sticks
2 cups Vegan granulated sugar
1 14 oz. can soy *sweetened condensed milk, 1 1/4 cups (Recipe follows)
1 cup light corn syrup
1/8 tsp.
salt
1 tsp. anise extract
1/2 tsp. Vegan black or red colouring paste
Line a 9 inch square baking pan with foil, extending
foil over the edges of pan. Grease the foil; set
aside. In a heavy 3 quart saucepan, melt the soy
margarine over low heat. Add the sugar, condensed milk,
corn syrup and salt; mix well. Carefully clip a candy
thermometer to side of pan. Cook over medium heat,
stirring
frequently, until candy thermometer registers
244 degrees,
firm ball stage. The mixture should
boil at a moderate,
steady rate over entire surface.
Reaching firm ball stage
should take 15 to 20
minutes. Mixture scorches easily.
Remove from heat;
remove thermometer from saucepan. Add
anise extract
and colouring; stir to mix. Quickly pour
candy,
without scraping, into prepared pan. Cool several
hours or until firm. Use foil to lift candy out of pan
onto cutting board. Peel foil away; and Recycle. With
a greased sharp knife, cut immediately into 1 inch
squares; wrap individually in wax paper. To wrap
caramels: Tear off 6 inch strips of wax paper, making
pieces 6 by 4 inches. Roll caramel in length of paper;
fold flaps under. The caramels will pack neatly and
stay tightly wrapped. Remember to make sure the wax
paper is Vegan & does not use BEES’ wax.
*Condensed,
Sweetened Soymilk
Copied from “dairy Free &
Delicious”, by Bryanna Clark Grogan & Joanne Stepaniak
Makes 1 2/3 cups, which is equal to 1 commercial 14 oz. can; 91 Calories per 2 Tbs.
1 cup light Vegan unbleached sugar, a pale beige colour
2/3 cup boiling water
6
Tbs. soy milk powder
5 Tbs. soy protein isolate powder
1 Tb. melted soy margarine
Combine all the ingredients in a blender, and process until the sugar is dissolved and
the mixture is thick. Pour into a clean jar, cover, and refrigerate. The milk thickens when chilled.
Licorice, Red
4 envelopes vegetable gelatin,
Vegan
3 envelopes Vegan cherry *Jello (Recipe for jello
follows, try a Vegan cherry juice)
4 cups water
2 tsps., or more, anise extract
Soften unflavoured gelatin in 1/2 cup cold water.
Bring remaining water to boil and dissolve both
gelatins in the boiling water. Add flavouring and pour
into 9 x 13 inch pan. Refrigerate. When firm, cut
into squares.
*Jello, Vegan
4 Tbs. agar agar flakes, kanten
1
quart fruit juice
Bring to a boil, simmer for 5 minutes.
Pour into a
dish, add fruits if you like. Chill.
Red Licorice II
2 Vegan
envelopes unflavoured vegetable gelatin
3 pkgs. Vegan
*cherry gelatin (jello recipe above, use a Vegan Cherry juice)
4 cups Vegan cherry soda
2 tsps. anise extract
Soften gelatin in 1/2 cup of cherry soda Bring rest
to boil and dissolve gelatin. Add flavouring and pour
in 9x13 inch pan Refrigerate.
Marshmallows, Vegan (See article on “Emes”
after the Recipe Index)
3 Tbs. Vegan vegetable gelatin,
*do not use Emes, they are not Vegan, Information on them at end of “Desserts”.
Instead of gelatin, use:
3 Tbs. agar agar **below
1/2 cup cold water
2 cups Vegan sugar
3/4 cups corn syrup
1/2
cup water
1/4 tsp. salt
2 Tbs. vanilla
Vegan
powdered sugar
Mix together and let stand for 1 hour
the agar agar
and 1/2 cup water. After about 1/2 hour,
start to
prepare syrup. Place in heavy pan over low heat
and
stir until dissolved the sugar, corn syrup, 1/2 cup
water and salt. When the mixture starts to boil, cover
and cook for about 3 minutes. Uncover, and continue to
cook without stirring, over high heat, until a candy
thermometer reaches 240 to 244. Remove from heat and
pour slowly over the gelled mixture, beating
constantly. After all the syrup is added, continue to
beat for about 15 minutes. When the mixture is thick
but still warm add the vanilla. Put the mixture into
an 8"x12 inch pan that has been lightly dusted with
cornstarch. When it has dried for 12 hours, remove it
from the pan, and cut it into squares with cornstarch.
Dust each piece generously with powdered sugar. Store
the well powdered pieces in a closed tin.
*Note:
Please read for yourself the information written about
"kosher" gelatin and agar agar. From Vegetarian
Society Information Sheet Vegetarian Gelling Agents:
http://www.vegsoc.org/info/gelling.html: "Powdered
agar agar can be substituted for the same quantity of
powdered gelatine in a recipe." Can be purchased at
food coops or health food stores.
Agar
Agar, E406.
Probably best known to many as the culture
growing
medium used in petri dishes in school science
laboratories! Also known by its Japanese name Kanten,
agar agar is derived from the gelidium species of red
sea vegetables. For culinary purposes, it is available
in different forms: bars, flaked or powdered, although
in this country you are most likely to find it flaked
or powdered only. Natural agar agar is unflavoured
producing a firm, clear jelly and is rich in iodine
and trace minerals and has mildly laxative properties.
The flakes are produced by a traditional method of
cooking and pressing the sea vegetables and then
naturally freeze drying the residue to form bars
which are then flaked for easier packing and
transport. They are preferable to powdered agar agar
which,
although cheaper, may be chemically processed
using sulphuric
acid to dissolve the starches, and
inorganic bleaches
to neutralise the colour and
flavour. Agar agar has stronger
setting properties
and, unlike gelatine which requires
refrigeration to
set, it will set at room temperature
after about an
hour, although it is advisable to store
dishes gelled
with agar agar in the fridge as it is a
high protein
food. The gelling ability of agar agar is
affected by
the acidity or alkalinity of the ingredients
it is
mixed with, also by factors such as the season of
the
seaweed harvest. More acidic foods, such as citrus
fruits and strawberries, may require higher amounts of
agar agar. Some ingredients will not set with it at
all such as: kiwi fruit, too acidic, pineapple, fresh
figs, paw/papaya, mango and peaches, which contain
enzymes which break down the gelling ability,
although cooked fruit seems to lose this effect,
chocolate and spinach. Flaked and powdered agar agar
need to be used in different proportions,
unfortunately
many recipes do not specify which is
being called for,
but here are a few guidelines:
Powdered agar agar can
be substituted for the same
quantity of powdered gelatine
in a recipe. For every
tsp. of agar agar powder, you should
substitute a
Tb. of agar agar flakes. For a firm jelly
you
require approximately 2 tsps. of powder or 2
Tbs. of flakes per 1 pint / 600ml of liquid.
Agar agar should be soaked in the liquid first for 10
to 15 minutes, then gently brought to the boil and
simmered while stirring until it dissolves completely,
this will take about 5 minutes for powder and 10 to 15
minutes for flakes. Unlike gelatine, agar agar can be
boiled and can even be re melted if necessary. If you
are unsure as to the setting ability of your gel, test
a small amount on a cold saucer, it should set in 20
to 30 seconds, if not you may need more agar agar, if
too firm, add some more liquid. Carrageen, or
Carragheen. Also known as Irish Moss, this dense,
reddish purple seaweed grows in the temperate North
Atlantic coastal waters around the West of Ireland,
France and off North America's coastline. It is
harvested
and sun dried which bleaches it to a
yellowish brown colour.
Rich in iodine and vitamin A,
it produces a softer gel
than agar agar. Carrageen
requires thorough rinsing before
use. It needs to be
soaked and then well cooked with the
liquid to be set
and does not dissolve completely. Carrageen
Mould is a
traditional Irish pudding made by soaking 1/2
z/10 to
15 gm carrageen in water, draining and adding
it to 1
pint/600 ml of milk, bringing it slowly to the
boil
and simmering it for 20 to 30 minutes, straining
it
and allowing the strained mixture, which can be
sweetened, to set on cooling. Carrageenan is a by
product of carrageen and is used extensively as an
emulsifying, thickening and gelling additive in ice
creems, jellies, biscuits, milk shakes and frozen
desserts, even in some cosmetics and medicines!
"Gelozone" This is a proprietary product made of
carrageenan, E407, locust, carob, bean gum, E410,
guar gum, E412. It does not set as firmly as agar
agar
and has a slightly cloudy appearance. Gelozone is
also
prepared differently. 1 tsp / 5 ml will set 1 pint
600
ml liquid. The powder should be sprinkled onto
cold liquid,
which is then very gently heated until
just steaming,
stirring all the time. Do NOT allow the
mixture to boil
or the Gelozone will not gel. It sets
very quickly and
requires refrigeration.
Marshmallows, Vegan
Makes about 1 3/4 lbs.
Put in the
mixing bowl and let stand 1 hour:
3 Tbs. kosher Vegan
gelatin, *do not use Emes, it is not Vegan
1/2 cup water
In about 1/2 hour, begin to prepare a syrup. Place
in a heavy pan over low heat and stir until dissolved:
2 cups Vegan sugar, I used unbleached
3/4 cup light corn syrup
1/2
cup water
1/4 tsp. salt
When the mixture start to boil, cover it about 3
minutes to allow any crystals which have formed to be washed down from the sides of the pan.
Be careful, though, not to let the mixture boil
over. Continue to cook uncovered and unstirred over high
heat to the firm ball stage, 244 degrees F. Overcooking makes the marshmallows
tough. Remove the mixture from heat and pour slowly over the gelatin, beating constantly
with an electric mixer. Continue to beat about 15
minutes after all the syrup has been added. While beating, when the mixture is thick but still
smooth, add:
2 Tbs. vanilla extract.
Put the mixture into an 8 x 12 in pan that has been
lightly dusted with cornstarch. Dust the top with cornstarch and set aside. When
it has dried for 12 hours, remove it from the pan, cut it into square with
scissors dusted with cornstarch, and store the fully
dusted pieces in a closed tin.
*Possible variations: Add coconut extract
instead of
vanilla. pour into pan coated with tasted coconut
and roll cut pieces in toasted coconut instead of cornstarch.
*Use creem de menthe instead
of vanilla for mint marshmallows.
*Use other flavors/liqueurs, almond extract, orange, Kahlua,
etc., instead of vanilla.
*Cut marshmallows into shapes and dip in melted Vegan chocolate.
*Tint marshmallows with vegetable colors while beating
the creem. Cut into holiday shapes, especially nice
for spring, Easter, etc.. Lisa T. Bennett
Microwave Peanut Brittle
Makes about 1 pound
1 cup raw peanuts, if roasted peanuts are used, omit salt & add peanuts after
the first 4 minutes of cooking
1 cup Vegan sugar
1/2 cup light corn syrup
1/8 tsp. salt
1
tsp. soy margarine
1 tsp. vanilla extract
1 tsp. baking soda (Do Not Use "arm&hammer")
Mix first 4 ingredients in 2 quart microwave
casserole type dish. Cook in microwave about 4
minutes. Stir well. Add margarine & vanilla.
Return to microwave & cook for another 3 to 4
minutes. Then add baking soda & stir gently
til foamy. Pour into a lightly greased cookie
sheet. Cool 1/2 to 1 hour. When cool, break
into small pieces & store in airtight
containers.
New Orleans Pralines
1 1/4 cups Vegan sugar
3/4
cup Vegan brown sugar
1/2 cup Vegan *evaporated milk
(Recipe Follows)
1/2 stick soy margarine, frozen
1 Tb. vanilla extract
1 1/2 cups pecans
Put sugars
& soy milk in heavy bottom pan & cook to
soft
ball stage. Take off heat & add frozen stick of
soy
margarine, vanilla extract, & pecans, & stir until
shine
leaves mixture & then spoon on Vegan waxed
paper.
Very easy & makes the best pralines ever.
*Vegan Evaporated Milk
Evaporated Milk, Slow Method
3 cups soy or rice milk
Vanilla,
to taste
Pinch of salt
METHOD
Put 3 cups liquid
soy milk or rice milk in a saucepan.
Cook over medium
low heat, stirring constantly, until
volume is reduced
to 1 1/2 cups. Add vanilla to taste,
and a pinch of salt.
Cool. Store in fridge.
*Evaporated Milk, Quick Method
2 cups soy or rice milk, made from powdered mix using double the powder called for
Vanilla, to taste
Pinch of salt
METHOD
Prepare 2 cups soy milk or rice milk made from powdered
mix, using double the powder called for. Add vanilla
to taste, and a pinch of salt. Cool. Store in fridge.
Nutty Chocolate Candies
1 cup Vegan chocolate
chips, or 6 ozs. Vegan chocolate
2/3 cups chopped
nuts of choice, peanuts, almonds, etc.
Melt chocolate
on stove over medium heat. When
melted remove from
heat & stir in nuts. Spoon
mixture onto Vegan
waxed paper, about 2 tsps.
for candy piece. Refrigerate
for a few hours til
firm.
Old Fashioned Butterscotch
Makes about 2/3
pounds
1 cup Vegan sugar
1/4 cup light corn syrup
2 Tbs. water
1 1/2 tsps. vinegar
1/ 4 cup soy margarine, cut into 8 pieces
1/4 tsp. vanilla extract
Line an 8x8x2 inch pan with foil, extending
foil over edges of pan. Grease the foil with
Vegan
margarine, or oil. Grease the sides of a
heavy
1 quart saucepan. In the saucepan
combine sugar,
corn syrup, water & vinegar.
Cook over medium
high heat to boiling, stirring
constantly with a
wooden spoon to dissolve
sugar. This should take
about 5 minutes. Avoid
splashing mixture on sides
of pan. Carefully
clip candy thermometer to side
of pan. Cook
over medium heat, stirring constantly,
while
adding the 1/4 cup soy margarine, 2 pieces
at
a time. Continue cooking over medium heat
stirring occasionally, til thermometer registers
300, "Hard Crack" stage. Mixture should boil at
a moderate, steady rate over the entire
surface. Reaching "Hard Crack" stage should take
25 to 30 minutes. Remove saucepan from heat;
remove thermometer. Stir in vanilla extract. Pour
mixture into prepared pan. Let stand 5 to 10
minutes or til a film forms over surface of
candy. Using a broad spatula, begin marking
candy by pressing a line across surface, 1/2
inch from edge of pan. Do not break the film
on the surface. Repeat along other 3 sides of
pan, intersecting lines at corners to form
squares. If candy does not hold its shape, it
is not cool enough to mark. Let candy stand a
few more minutes & start again. Continue
marking lines along all sides, 1/2 inch apart,
til you reach the centre. Retrace previous
lines,
pressing the spatula deeper but not
breaking film
on surface. Repeat til the spatula
can be pressed
to bottom of pan along all
lines. Cool completely.
Use the foil to lift
candy out of the pan; break
into squares.
Store tightly covered.
Peanut Brittle
1 cup light corn syrup
3 cups Vegan sugar
4 1/2 cups salted roasted peanuts, skins removed
2 tsps. baking soda (Do Not Use "arm&hammer")
1/4 cup soy margarine
2
tsps. vanilla extract
Coat 2 baking pans with non
stick cooking
spray. In a large heavy bottomed
saucepan
combine the corn syrup, sugar & 1/2
cup water.
Cook & stir until the sugar dissolves.
Bring
the mixture to boil on high heat. Clip
a
candy thermometer to the side of the saucepan.
Reduce heat to medium & continue boiling til
the temperature reaches 230 degrees. Stir in
the peanuts & continue cooking, stirring
constantly til the temperature reaches 300
degrees. This is the "Hard Crack" stage. Remove
pan from heat. Quickly add the baking soda,
soy margarine & vanilla extract. Stir until
margarine melts. Pour mixture into baking pans
spreading it out evenly with a spatula. Let it
cool for an hour. Loosen from the pans as soon
as possible. Pick up sections & snap into
bite size pieces. Store in a tightly covered
container.
Peanut Butter Balls One
Combine in a food processor:
1/2
cup creemy peanut butter
1/2 cup non fat soy powdered
milk
1/2 cup Vegan semi sweet chocolate chips
Process until the mixture is completely blended
together and begins sticking together as a mass.
Transfer into a bowl and roll into balls about 3/4
inch in diameter.
Peanut Butter Balls Two
Make about 3 dozen
1/2 cup Vegan margarine or light oil
1 cup peanut
butter
2/3 cup maple syrup or alternative syrup sweetener
2 1/4 cups unbleached or whole wheat pastry flour
1/2 tsp. Non aluminum baking powder
1 tsp. ground cinnamon
Mix
the margarine or oil with the peanut butter. Add
in the
sweetener and mix well. Mix the flour, baking
powder,
and cinnamon together, then add to the peanut
mixture
and mix well. Preheat the oven to 350. Pull
off bits of
dough and roll into 1 inch balls between
the palms of
your hands. Place the balls on a lightly
greased cookie
sheet. They can be placed close
together, not touching,
because they don't flatten out
during baking. Bake for
about 12 minutes.
Peanut Butter Balls Three
Makes about 30 pieces
1 cup
sifted Vegan powdered sugar
1/2 cup creemy peanut
butter
3 Tbs. soy margarine, softened
1 pound dipping chocolate or confectioner’s
coating (*See Note at beginning of "Candies" about Dipping)
In a mixing bowl stir together powdered sugar,
peanut butter & soy margarine til well
combined. Shape candy into 1 inch balls; place
the balls on a baking sheet lined with Vegan
waxed paper. Let the balls stand about 20
minutes or til dry. Melt the dipping chocolate
or confectioner’s coating. Dip the peanut butter
balls into the melted chocolate. Let stand til
dry. Store tightly covered in a cool, dry
place. If desired, immediately after shaping the
candy into 1 inch balls, roll the balls in
sifted Vegan powdered sugar or finely chopped
peanuts instead of dipping them into melted
chocolate.
Peanut Butter Cups One
Homemade Peanut Butter Cups
Makes
30 cups; 141 Calories per cup
2 cups Vegan chocolate
chips
2 Tbs. vegetable shortening (Do Not Use "crisco",
this
is a "proctor&gamble" product, nor any with mono
diglyrides, that’s an ANIMAL fat)
1/2 cup soy margarine
1/2 cup crunchy peanut butter
1 cup Vegan confectioners' sugar
2/3 cup Vegan *graham cracker crumbs (Recipe for Graham crackers follows, crumble them)
In 1 quart saucepan combine chocolate chips and
shortening. Cook over low heat, stirring occasionally,
until melted and smooth, 3 to 5 minutes. Loosen top
paper cup from stack, but leave in stack for greater
stability while being coated. With small paint brush,
coat inside top cup evenly with about 1 tsp. melted
chocolate to about 1/8 inch thickness, bringing
coating almost to top of cup but not over edge. Repeat
until 30 cups are coated; refrigerate cups. In 2
quart
saucepan combine soy margarine and peanut
butter. Cook
over medium heat, stirring occasionally,
until melted,
4 to 6 minutes. Stir in confectioners'
sugar and graham
cracker crumbs. Press about 1/2
Tb. filling into each
chocolate cup. Spoon
about 1/2 tsp. melted chocolate on
top of filling;
spread to cover. Freeze until firm, about
2 hours,
carefully peel off paper cups. Store refrigerated.
*Graham Crackers
These remind
me of Nabisco's Grahams. If you wish to make them into the Cinnamon Grahams, just sprinkle a little cinnamon and sugar over
the top before baking. By Cindy Lynn; Makes 24 crackers; 90 Calories per cracker; 4? hours; 4 hours preparation
1 cup white flour
1 1/4 cups whole wheat flour
5 Tbs. Vegan sugar
1/2 tsp. salt
1/2 tsp. baking soda (Do not use “arm&hammer”)
1 tsp. baking powder
1/4
tsp. ground cinnamon
3 Tbs. Vegan margarine, cold and
sliced into small pieces
1/4 cup Vegan vegetable shortening
(Do not use any from “proctor&gamble”, & don’t use any with mono digyrides, that’s an ANIMAL
fat)
2 Tbs. Agava Nectar
1 Tb. molasses
1/4
cup water
1 tsp. vanilla extract
Combine flours, sugar, salt, baking soda, baking powder, and cinnamon in a
large bowl. Work in the margarine and shortening with your fingers until the mixture has the consistency of coarse crumbs.
In a separate bowl, mix the aquava, molasses, water and vanilla. Sprinkle this mixture over the dry ingredients and toss with
a fork until well blended. Form the dough into a ball.
Cover
and chill for several hours. Cut the dough in half and let it sit for 15 minutes at room temperature. Sprinkle a piece of
wax paper with whole wheat flour. Roll out one of the dough pieces flat to about 7 x 15 inches. If the dough cracks or breaks,
just pinch the edges back together. Poke a fork into the dough at 1/2 to 1" intervals. Then cut into 2 1/2" squares. Use a
spatula to move the squares to a large, ungreased baking sheet. You can place them close together. Repeat with the other half
of the dough. Bake in the center of the oven for 15 minutes at 350 degrees F or until lightly browned on the edges. Store
at room temperature in an airtight container. Will keep up to a month. Remember there are no preservatives.
Cinnamon Graham Crackers
by DiB's; Makes
24 to 36 crackers; 61 Calories per cracker; 22 minute 15 minute prep
1/4 cup unsweetened frozen apple juice concentrate
1/4 cup vegetable oil
1 sliced banana, sliced
1 tsp. vanilla extract
1 tsp. cinnamon
1 cup graham
flour (look in health food stores if you need to)
1 cup
whole wheat flour
1 tsp. baking soda (Do not use “arm&hammer”)
1/2 tsp. salt
Preheat oven to 350 degrees. In a blender combine apple juice concentrate, banana, vanilla, cinnamon
and blend well. In a large bowl mix together the graham flour, wheat flour, baking soda and salt. Mix well. Mix the wet ingredients
into the dry. On a sheet of wax paper roll out dough to around 1/8 to 1/4 inch thick, your preference and cut into desired
shapes, and place on a cookie sheet. Bake for 7 to 9 minutes.
Peanut Butter Cups Two
1/2 cup soy margarine
3/4 cups peanut butter
3/4
cups Vegan *graham cracker crumbs (Recipe above)
1/4
cup Vegan sugar
1 cup Vegan chocolate chips
1/4 cup soy milk
12 cupcake liners
Melt margarine in a small
saucepan. Once melted, stir
in the peanut butter, cracker
crumbs, and sugar. Spoon
about 2 Tbs. into muffin tins
lined with paper cupcake
liners, the liners are a must.
Let them cool and
harden a bit. In a small saucepan, melt
together the
chocolate chips and soy milk until completely
melted.
Spoon over the top of the peanut butter cups.
Let set
in the fridge for several hours before serving.
Peanut Butter Pretzels
Serves
16; 60 calories Perpretzel
1 1/2 cups all purpose flour
2/3 cup soy milk
2 Tbs. creemy or crunchy peanut butter
2
tsps. baking powder
1 tsp. Vegan sugar
1 tsp. salt
2
Tbs. sunflower seeds
Heat oven to 400 degrees. Spray
a cookie sheet with
non stick spray. Mix all ingredients
in medium bowl
until soft dough forms. Knead the dough
for one
minute, or less, but at least 10 times. Divide
dough
in half. Roll one half of the dough onto a lightly
floured surface and form into a rectangle 8x12
inches. Cut into 8 lengthwise 1 inch strips. Fold each
strip over once so that it is narrower. Pinch the
edges to seal. Fold into a pretzel shape and place
seam side down on the cookie sheet. Repeat with other
half of dough. Sprinkle the pretzels with sunflower
seeds, then bake in 400 degree oven for 18 to 25
minutes or until golden brown.
Potato and Almond Fingers
Serves 4
4
large potatoes, peeled and cut to even sized pieces
1
Tbs. soy margarine
2 to 3 Tbs. soy milk
3/4 cups slivered almonds
3 Tbs. parsley, chopped
salt and pepper
to taste
whole wheat flour or ground almonds for coating
oil for frying
Boil potatoes in water to cover until they are
tender. This will take about 20 minutes. Drain
potatoes
and dry them in the pan over low heat for
about 1 to 2
minutes. Mash the potatoes with the soy
margarine and
soy milk to give it a creemy texture.
Stir in the slivered
almonds and parsley and salt and
pepper. Form into 8 potato
shaped cylinders and coat
with flour or almonds. Fry in
shallow oil in frying
pan until one side is crisp. Turn
over and fry again
until crisp. Drain on paper towels
and serve right
away.
Potato
Candie
1 medium sized potato, peeled
Vegan powdered sugar
peanut butter, crunchy or smooth
Boil
a medium sized potato until done. Mash the
cooked potato.
Then add powdered sugar until a dough
forms. I think it's
better to wait until the potato is
cooled because if you
don't, the sugar melts and you
seem to have to add a lot
more sugar than if the
potato were cooled. Roll the dough
out to whatever
thickness you like, usually roll it to
about 1/4 inch
or maybe a little thicker. Spread peanut
butter,
crunchy or smooth, onto the rolled out dough.
Roll the
candy up and wrap it in wax paper or cling film.
Put
it in the refrigerator to harden it up a little. Slice
and eat. Be sure the wax paper is Vegan & contains No BEES’
wax.
Potato Candy
This
comes out tasting sort of like mounds bars
1 small potato
1 pound Vegan powdered sugar
1 small bag shredded coconut
2 squares Vegan bitter chocolate
chopped walnuts
(optional)
Peel and quarter potato. Boil then mash it.
Add sugar
a little at a time and mix well. Stir in shredded
coconut and spread in a pie plate or 8" x 8" pan.
Melt chocolate squares and spread over top of mixture
in pan. Add chopped walnuts to the top if you like.
Let chocolate harden and cut into squares.
Potato
Peanut Candy Pinwheels
Makes about 5 1/2 dozen pinwheels;
these need 3 hours chilling time
1/3 cup cold
mashed potatoes
4 Tbs. Soy margarine, room temperature
1 tsp. Vanilla extract
5 cups Vegan powdered sugar
1
cup chunky peanut butter
Blend mashed potatoes,
soy margarine & vanilla
extract in a bowl
with electric mixer on high
speed. Add powdered
sugar, 1 cup at a time, &
mix until stiff
enough to shape. The mixture
should be slightly
tacky to the touch. When
you first begin adding
the sugar, mixture will
liquefy. But continue adding
sugar, & mixture
will stiffen. Do not attempt
to make this
recipe in rainy or humid weather
because the
candy will not harden properly. Roll
out the
candy between 2 sheets of Vegan waxed
paper;
form a rectangle of candy, about 18 inches
long, 10 inches wide & 3/8 inch thick. Remove
top piece of waxed paper. Spread evenly with
the peanut butter, soften peanut butter in a
microwave if necessary to spread smoothly. Roll
up from a long, jellyroll fashion, using the
waxed paper as a guide. Cut the roll in half
crosswise to form 2 9 inch long rolls. Wrap
each snugly in waxed paper. Chill 2 to 3
hours or until firm enough to slice. To serve,
cut rolls into 1/4 to 3/8 inch thick slices.
Serve immediately.
*Note: Amount
of powdered sugar needed will vary, depending on humidity in the kitchen & wetness or dryness of the
mashed potatoes.
Pralines
1
1 1/2 cups Vegan sugar
1 cup raw filberts
1 1/2 cups melted Vegan chocolate
1 tsp.
vanilla extract
1/4 tsp. salt
Vegan powdered sugar
Put the sugar & filberts into a small frying
pan, about 7 to 7 1/2 inches across, without
water, on medium heat & stir with a wooden
paddle. Little by little, the sugar will melt,
& will toast the filberts at the same time.
This will take 10 to 12 minutes, depending on
how fast the filberts toast. Keep stirring, &
when the filberts are a light golden brown,
take
the pan from the heat & pour the batch
onto
a greased baking sheet. You can scrape the
pan
out with the wooden paddle you used for
stirring
the batch. When the batch has cooled
for a few
minutes, move it to a cooler spot
on the greased
baking sheet, using a greased
steel spatula. Let
cool several minutes longer,
then turn the batch
over & again put it on a
cooler spot on the
baking sheet. Let cool
until completely hard. This
may take 1/2 hour
or longer, depending on the
temperature of the
room. Do not put the batch
into the
refrigerator to cool, or it will get
sticky.
When the batch is cold, break it into
small
pieces & run it through a grinder, one
that
has the finest holes. The closer the ground
batch is to a smooth paste, the better. Put
the ground paste into a mixing bowl, add the
melted Vegan chocolate, which should be cooled
to 90 degrees, & the salt & vanilla extract.
Stir well, then pour the batch out onto the
baking sheet covered with Vegan wax paper,
spreading it about 1 inch thick. Put this into
the refrigerator to cool & set. This will take
about an hour or longer, but check from time
to time. When the batch is firm enough, take
the baking sheet out of the refrigerator, turn
the batch upside down, & take off the wax
paper. Knead the batch together, being sure to
sprinkle your hands & the baking sheet with
powdered sugar to prevent sticking. Roll the
batch out into a rope, about 1 inch thick,
cut it into uniform pieces, & roll these into
ball shapes, not larger than 3/4 inch in
diameter. Set the shaped centres on a baking
sheet covered with Vegan wax paper. Put them
back
into the refrigerator, or cover the
centres with
a sheet of wax paper & set them
in a cool
room overnight, to firm them up
enough for dipping
in chocolate. Use a cherry
dipping fork for this.
Should the batch get
too soft while you are kneading
or shaping it,
put it back into the refrigerator
awhile, to
firm up again. For square or oblong
pieces,
spread the finished batch only 1/2 inch
thick
on the baking sheet covered with wax paper.
Put it into the refrigerator until the batch
has set firm. Take it out of the refrigerator
& cut it into pieces with a knife, which you
should dip into hot water frequently, & wipe
dry, to prevent sticking. Then cover the batch
with wax paper & put it back into the
refrigerator for about 1 hour, or in a cold
room overnight, for the final setting. Break
the pieces apart & dip them in chocolate.
Pralines
2
Makes 12 candies; under 150 Calories per candy
1/2 cup liquid barley malt (natural food stores, near
the molasses)
1/2 cup soy milk
1 Tb. soy margarine
1 cup pecans, chopped
Bring malt
& soy milk to a boil. Stir in
soy margarine
& continue to boil for 5 minutes
or until
mixture reaches soft ball stage, about
234 degrees
on a candy thermometer. Stir in
pecans. Drop by
spoonfuls onto a well oiled
piece of Vegan wax
paper. Cool for 30 minutes
& wrap individually.
Pralines 3
Praline is one
of the most popular confections
that has come
from France; smooth & creemy,
with the natural
flavour of toasted filberts,
one of its main ingredients.
However, to make
praline as smooth as it should
be, very heavy
machinery is needed, for refining
the
ingredients, & therefore, praline made at
home
will be coarser than the real product.
Nevertheless, it will taste delicious.
Reese's Peanut Butter Cups, Vegan
Makes
12 candies
12 paper muffin cups
1 12 oz. pkg. Vegan chocolate chips
1 cup Veganreduced fat peanut butter, reduced fat gives
this candy a better texture
1/2
cup Vegan powdered sugar
1/4 tsp. salt
Cut the top half off of the muffin cups so that they
are shallower. Pour the chocolate chips into a glass
bowl and melt them in the microwave: Microwave at 50%
power for 2 minutes. Stir the chips gently, and let
them sit for a minute or so. If the chocolate needs
more melting, microwave chips again at half power for
30 seconds. Stir gently. Continue the process,
stirring gently as you go. But be very careful not to
overcook the chocolate or it'll seize up on you. Using
a tsp., spoon a portion of the chocolate into the
middle of a muffin cup. Draw the chocolate up the
edges
of the cup with the back of the spoon. Coat the
entire
inside of the muffin cup with chocolate and
place it into
a muffin tin. Repeat with the remaining
muffin cups and
then put the whole muffin tin in the
fridge so that the
chocolate hardens. Combine the
reduced fat peanut butter,
powdered sugar and salt in
a medium bowl. When the chocolate
in the muffin cups
has hardened, pop the sweetened peanut
butter into the
microwave oven on full power for 1 minute.
This will
soften up the peanut butter so that it easily
flows
into the cups. Spoon a small portion of peanut butter
into each of the chocolate coated cups. Leave room at
the top for an additional layer of chocolate, which
you’ll add later. Pop the candy back in the
refrigerator to harden the peanut butter. This should
take an hour or so. When the peanut butter filling has
hardened, re melt the chocolate chips in the
microwave on half power for 30 to 60 seconds. Use a
tsp. to spread a layer of chocolate over the top
of each candy. Chill the candy once again to set up
the chocolate. Finally, remember to take the paper off
the outside of the peanut butter cups before eating
them.
http://www.topsecretrecipes.com
Stained Glass Candy
Makes 2 pounds
1 cup water
3 1/2 cups Vegan white sugar
1 1/2 cups light corn syrup
1 Tb. flavouring, vanilla, lemon, walnut or almond extract
red and/or green food colouring
Lightly grease
one 12x18 inch or larger baking sheet.
In a large heavy
saucepan, combine the water, sugar
and corn syrup. Heat
over high, stirring constantly
with a heat resistant spoon,
until all sugar is
dissolved. Stop stirring and bring
to a boil. Boil
until a candy thermometer reads 310 degrees.
Remove
from heat. When bubbling has ceased, stir in the
flavouring and a food colouring. Spread into the
prepared pan so that the candy is no more than 1/4
inch thick. Cool for 45 minutes in the refrigerator.
Remove from refrigerator, crack into pieces and enjoy.
Swedish
Christmaskola, Caramel Candy
2 cups Vegan sugar
1 cup dark corn syrup
1/2 stick soy margarine
1
Tb. vanilla extract
3/2 cups *Heavy Vegan Creem
(Recipes follow)
1 1/3 cups chopped almonds.
Mix all ingredients, except almonds, in a large
skillet & simmer 1 hour, stirring occasionally.
Test by placing a drop of the hot caramel
into a glass of cold water. If you can make
a soft ball by rolling it in your finger,
it’s ready. Pour caramel onto a large non
stick baking sheet, & sprinkle with almonds.
Refrigerate to chill. When partially set, slice
into small portions & wrap in Vegan wax paper
squares cut to fit.
*Creem One, Vegan
Nut Milks:
1/2 cup raw nuts or seeds, peanuts, almonds,
etc., seeds as sesame seeds, etc.
2 cups
water
1 Tb. maple syrup
1/4 tsp. vanilla extract
When adding nut milks to sauces & soups do
not boil it intensely, or the milk will likely
separate. Grind nuts or seeds in a coffee or
seed
grinder, until they are a fine powder.
Place in
a food processor or blender a long
with 1 cup
of the water, maple syrup &
vanilla extract.
Blend for a minimum of 5
minutes. With blender
still on high, slowly
pour in remaining water
& blend for another 5
minutes minimum. Line
a colander with 2 layers
of cheezecloth &
place this over a large bowl.
When the nut milk
is finished blending, pour
it slowly into the
colander & allow it to
strain naturally. You
can stir it a little to
try & speed the
process, but in order to keep
all particulates
out of the finished milk, its
best to let it
do it on its own. You can
strain the milk a
second time, to be further
sure it’ll be
free of particulates. Store the
finished milk in
an airtight container in fridge
for 4 to 5 days.
The nut fibre remaining in
the cheezecloth is great
as an addition to
baking, or you can take it
into the shower
with you for an all natural body
scrub.
*Coconut Milk
1
cup water
1/2 cup shredded coconut meet, unsweetened
Blend ingredients thoroughly & strain if
desired. Coconut milk adds a great flavour to
recipes.
*Creem Two, Vegan
Canned apricots, 6 ozs., drained
Soy milk, 300 ml, ? pint
Slice
the canned apricots and put them into the
bottom of a
serving dish. Pour the milk over them and
chill overnight.
The soy milk will set to a light
creem, and the natural
sugars in the fruit are
sufficient sweetness. Can possibly
try canned
cherries in place of the apricots.
*Cashew Creem
200 g cashews
800 ml apple juice
2t Tbs. sunflower oil
Vegan sugar
to taste
vanilla extract to taste
Bring the cashews and apple juice to the boil, then
reduce heat and simmer until the cashews soften, 5 to
10 minutes. Cover, and leave to cool for a couple of
hours, or overnight. Remove the softened cashews with
a slotted spoon, and liquidise with the oil, and as
little of the apple juice as possible, adding sugar
and vanilla extract to taste. The creem is delicious
with fresh fruit salad, and as an ingredient in a wide
variety of desserts.
Taffy
Pulling Taffy: Although most candies are
beaten with wooden spoons or electric mixers,
the thick taffy mixture is pulled with greased,
using a Vegan margarine or oil, hands til the
right consistency is reached. After a taffy
mixture is cooked to the recommended
temperature,
usually 265 degrees, hard ball
stage, pour it
out of the saucepan & onto a
platter or marble
slab, or into a greased
baking pan. Allow the
mixture to cool just
enough so that it can be
handled easily. Put
the platter or baking pan on
a cooling rack
to speed the cooling process. Check
the hot
taffy mixture cautiously to guard against
burns.
It may be cool on the surface, but extremely
hot underneath, so gather up the taffy mixture
carefully. With greased hands, begin pulling,
folding, & twisting the taffy mixture til it
turns a creemy colour & is stiff & quite
difficult to pull. This should take about 10
minutes. However, this timing will depend on
several factors: 1: the temperature of the
candy; 2: the room temperature, & 3: the speed
at which the candy is pulled. During this
pulling process, the air that is incorporated
into the candy reduces the intensity of the
colour, & gives the candy a lighter texture.
The candy is ready to snip when the end
cracks
off as candy is tapped against a work
surface.
Divide the pulled candy into fourths &
twist
& pull each piece into a long strand
about
1/2 inch thick. Use greased scissors to
snip each
strand of taffy into bite size
pieces. Wrap each
piece of taffy in clear
cling film to prevent
it from becoming soft &
sticky during storage.
Wrapping the individual
pieces also prevents them
from sticking to one
another.
Taffy: Taffy is a candy made with sugar, Vegan margarine and various flavourings. Its delectable, supple consistency
is
achieved by twisting and pulling the candy as it cools
into long, pliable strands, which are then usually cut
into bite size chunks. Hard Ball Stage 250 to 268
degrees. In America, Taffy making is a social event
and shouldn't be made alone unless you're a
professional. Taffy brings two people together,
husband and wife's, parents and kids, friends, etc.
in a way no other candy can. It would be a tragedy to
make taffy solo.
Taffy
Makes about 1 pound
2 Tbs. soy margarine
2/3 cups soy *Evaporated Milk, one small 5 oz. can,
(Recipe follows)
2 1/2 cups Vegan sugar
1 1/2 cups light corn
syrup
1 Tb. vinegar
1/8 tsp. baking soda (Do Not Use "arm&hammer")
1/2 tsp. vanilla extract
1/4 tsp.
salt
Flavouring & Colouring Agents. Taffy Inclusions,
chopped candied cherries or peanuts. Prepare a cookie
sheet, cake pan, or marble slab with non stick
vegetable spray. Combine the sugar, milk, and vinegar
in a heavy 3 quart saucepan, blend. Bring to a boil
over medium low heat. Cover and let boil 3 minutes.
Uncover and brush down sugar crystals from sides of
pan using pastry brush dipped into cool water.
Continue to boil with minimal stirring until the
temperature reaches 252, hard ball stage. Remove from
heat and add margarine, baking soda, and salt. Mix in
any flavouring agent, in this case vanilla, and candy
inclusions. Pour out onto prepared sheet or slab. Use
a spatula to fold the edges of the cooling taffy
toward the centre. When cool enough to handle
margarine,
or oil, your fingertips and find a friend,
child, or spouse,
have them grease their hands too.
Pull the taffy about
12 inches, twist, and fold back
on itself. Repeat this
process until the taffy becomes
difficult to pull. Pull
and roll into a long rope and
cut with greased scissors
into small bite sized
segments. Place on Vegan waxed paper
to harden. Store
in an airtight container between layers
of waxed
paper. Tips & Tricks: Taffy: Adding baking
soda (Do
Not Use "arm&hammer") immediately before
pouring the
hot candy creates small bubbles in the mix
that can
make a lighter, more chewy taffy. Molasses adds
both
flavour and colour to your taffy. If you want a
lighter coloured taffy that will take up your own
flavours, e.g. orange, cherry, etc., then use Skaarup
Labs recipe which is a light coloured and sweet.
Adding Taffy Inclusions should be reserved for those
familiar with taffy since it can definitely make the
pulling process harder. Taffy does not need to be
pulled into ropes and cut. You can also form it into
greased moulds, loaf pans, or leave it in a globular
shape. It can then be cut when firm and stored in an
airtight container. Different Colours & Flavours:
After pouring about half the taffy add 1 tsp. Oil of
Cinnamon,
or Wintergreen, and a few drops of food
colouring. Pour
the flavoured taffy. Citric Acid adds
a "tart" fruity
flavour. Storage: Store in an
airtight container between
layers of Vegan waxed
paper. Cool Stuff: Take ropes
of different colours
and flavours then twist them together
to get stripes
in your taffy.
*Vegan Evaporated Milk
Evaporated Milk, Slow
Method
3 cups soy or rice milk
Vanilla, to taste
Pinch
of salt
METHOD
Put 3 cups liquid soy milk or rice milk in a saucepan.
Cook over medium low heat, stirring constantly, until
volume is reduced to 1 1/2 cups. Add vanilla to taste,
and a pinch of salt. Cool. Store in fridge.
*Evaporated Milk,
Quick Method
2 cups soy or rice milk, made from powdered
mix using double the powder called for
Vanilla, to taste
Pinch of salt
METHOD
Prepare 2 cups soy milk or
rice milk made from powdered
mix, using double the powder
called for. Add vanilla
to taste, and a pinch of salt.
Cool. Store in fridge.
Taffy, Chocolate Taffy
2 Tbs. soy margarine
1/2
cup soy *Evaporated Milk (Recipe above)
2 1/2 cups Vegan
granulated sugar
1 1/2 cup light corn syrup
2/3 cups Vegan cocoa powder
4 tsps. Vegan white vinegar
1/4
tsp. salt
Bring the milk, corn syrup, and sugar to a boil
under medium heat. Add the cocoa powder, margarine,
salt, and vinegar. Continue to boil with constant
stirring until the firm ball stage, or until candy
thermometer reaches 248. Pour into a greased pan and
let cool until it can be handled without burning. Use
greased hands to work, fold over and pull, using only
finger tips, again and again, the fudge until it is
hard to pull. Pull into a twisted rope about 1/2 inch
thick and cut into 1 inch sections. Let cool on Vegan
waxed paper. Makes about 100 sections.
Taffy, Molasses Taffy 1
1/2 cup molasses
1 1/2 cup Vegan sugar
1/2 cup
water
1 1/2 Tbs. cider vinegar
1/4 tsp. cream of tartar
1/4 cup soy margarine, warmed
1/8 tsp. baking
soda (Do Not Use "arm&hammer")
1/2 tsp. vanilla
Prepare a cookie sheet, cake pan, or marble slab
with non stick vegetable spray. Combine the molasses,
sugar, water, and cider vinegar in a heavy 3 quart
saucepan, blend. Bring to a boil over medium low heat.
Add cream of tartar. Cover and let boil 3 minutes.
Uncover and brush down sugar crystals from sides of
pan using pastry brush dipped into cool water.
Continue to boil with minimal stirring until the
temperature reaches 256, hard ball stage. Remove from
heat and add margarine, baking soda, and vanilla. Pour
out onto prepared sheet or slab. Use a spatula to fold
the edges of the cooling taffy toward the centre. When
cool enough to handle margarine, or oil, your
fingertips
and find a friend, child, or spouse, have
them margarine
their hands too. Pull the taffy about
12 inches, twist,
and fold back on itself. Repeat this
process until the
taffy becomes difficult to pull.
Pull and roll into a
long rope and cut with margarine
scissors into small bite
sized segments. Place on
waxed paper to harden. Store
in an airtight container
between layers of waxed paper.
Makes about 1 pound.
Taffy, Molasses Taffy 2
2 cup molasses
1 cup Vegan sugar
3/4 cups water
4 Tbs. soy margarine
1/8 tsp. baking
soda
1/2 tsp. vanilla
Cook molasses, sugar and water to hard boil
stage, about 20 minutes. Remove from heat; add
margarine, baking soda and vanilla. Pour into greased
pan. You can put black walnuts in bottom of pan first.
Taffy, Old Fashioned
Molasses Taffy
Makes about 1 1/2 pounds
2 cups Vegan sugar
1 cup molasses
1/2 cup water
1/2 cup soy margarine
1/4 cup light corn syrup
Grease a
15x10x1 inch baking pan. Grease sides
of a heavy
3 quart saucepan. In pan combine
all ingredients.
Cook over medium heat to
boiling, stirring constantly
with a wooden spoon
to dissolve sugar. This should
take about 5
minutes. Avoid splashing mixture on
sides of
pan. Carefully clip candy thermometer to
pan.
Cook over medium low heat, without stirring,
til thermometer registers 265 degrees, hard ball
stage. Mixture should boil at a moderate,
steady rate over entire surface. Reaching hard
ball stage should take about 40 minutes. Remove
pan from heat; remove thermometer. Pour into
prepared pan. Cool til mixture can be handled
easily. This should take 15 to 20 minutes.
Grease hands; twist & pull candy til it turns
a creemy colour & is stiff & quite difficult
to pull. This should take about 10 minutes.
Candy is ready to snip if it cracks when
tapped on work surface. Divide candy into
fourths; twist & pull each piece into a long
strand about 1/2 inch thick. With greased
scissors, snip into bite size pieces. Wrap each
piece in clear cling film.
Taffy, Salt Water Taffy
1 1/2 cups Vegan white sugar
2
cups Karo syrup, corn syrup
4 Tbs., 1/2 stick,
soy margarine
1/2 tsp. salt
greased baking sheet
colours & flavours as indicated below
Put
the sugar & Karo Syrup into a pot &
cook
over medium heat & stir. When it boils
up
for the first time, wash the sugar crystals
down
from the sides of the pot & the
stirring
paddle. Stir in the soy margarine.
Cook to 248
degrees with further stirring. Take
pot from heat
& stir in salt. Pour batch
onto prepared baking
sheet. When the batch has
cooled off for 3 to
4 minutes, put the colour
& flavour on the
batch & fold the edges of
the batch into
the centre to form a square
mass. Move the batch
to a cooler spot on the
sheet, turn it over,
& fold in the edges
again. Repeat 3 or 4
times. This cools the
batch evenly & mixes
in the colour & flavour.
When the batch is
cool enough to handle, but
still soft & plastic,
form a rope about 2
inches thick. Pull the rope
until it is 2 to
3 feet long & fold in
half. Then twist the
rope & repeat. Pull the
taffy in this manner
for about 20 minutes. Finally,
stretch it into
a rope 3/4 inch thick on a clean
table & cut
it into 3/4 inch long pieces with
a pair of
greased scissors. Wrap the pieces in
Vegan
waxed paper. For variety, one can also sandwich
2 or more finished, pulled ropes of different
colours together, & stretch them into a single
rope 3/4 inch thick, for multicoloured pieces.
The following amounts of colours & flavours are
suggested per batch of salt water taffy, but
you may experiment with different colour flavour
combinations if you wish. To use a single
batch for more than one colour of taffy,
divide the batch & the amounts given by the
appropriate number, & pull them separately.
Paste food colours are recommended for use in
taffy, since they will give stronger colours
without adding the water that is present in
liquid food colours. However, liquid food
colours can be used. White Taffy: 2 tsps.
vanilla extract, no colour. Yellow Taffy: 1
tsp.
lemon oil, a few drops yellow colour or
paste.
Orange Taffy: 1 tsp. orange oil, a few
drops
orange colour or paste. Pink Taffy: 1
tsp. raspberry
or strawberry flavour, pink
colour or paste. Green
Taffy: 1 tsp. peppermint
oil, green colour or paste.
Brown Taffy: 1
tsp. rum flavour, 4 Tbs. Vegan
cocoa powder.
Finally, an interesting variation
in texture can
be produced in the taffy by adding
1/2 cup
of finely shredded coconut to the taffy
along
with the colour & flavour & pulling
as usual,
though you must make sure that not
too much
of the coconut falls from the rope while
it
is being pulled.
Turkish
Delight 1
2 cups Vegan sugar
2 Tb. cornstarch
1
cup water
1/2 tsp. cream of tartar
1 Tb, flavouring
Food colouring
1/2 cup toasted nuts, chopped
Vegan confectioners' sugar
Flavourings: rose, mastic, strawberry, orange or
lemon. Food colouring: red, yellow, green or orange,
depending on flavouring used. Nuts: almonds or
pistachios
Dissolve sugar and cornstarch in water.
Add cream of
tartar. Boil to 220 degrees. Cover pot the
last 5
minutes. Add flavour and food colour. Add nuts.
Pour
into oiled shallow pan. When cool, cut into squares
and roll each piece in sifted powdered sugar. Store in
plastic bag.
Turkish Delight
2
Makes 49 pieces
1 pound Vegan granulated sugar
1/4
level tsp. cream of tartar
3 1/2 oz. cornflour
7 1/2 oz. Vegan icing sugar
2 oz. Agave Nectar
2 tsp. distilled
rose water
natural red colouring (optional)
Lightly grease or oil a shallow 7 inch square tin.
Place granulated sugar and 1/4 pint water in a heavy
based saucepan. Stir over a moderate heat until sugar
has dissolved. Bring to boil and boil quickly, without
stirring, until "soft ball' stage is reached, 240
degrees on a sugar thermometer, or until a little,
when dropped in a saucer of cold water, will just form
a soft ball. Remove from heat, stir in cream of tartar
and then leave on one side. While syrup is cooling mix
3 oz. cornflour and 7 ozs. icing sugar in a large
saucepan with a little cold water, taken from a
measured 1 pint. Add remaining water. Bring to the
boil,
stirring all the time and cook for 2 minutes.
Reduce heat
and gradually pour the cooled syrup into
the cornflour
mixture, beating well with a wooden
spoon. Bring to the
boil and boil for 20 to 30 minutes
over a low heat, stirring
continuously, when mixture
should be very pale straw in
colour and transparent.
Add Agave Nectar and rosewater,
mix thoroughly. Pour half
the mixture into prepared tin.
Put a Tb. of the
remainder into a cup, add a little natural
red food
colouring and mix well. Add the coloured mixture
to
the remainder left in the pan and mix well. Pour over
the mixture already in the tin. Leave until quite
cold. Dip a sharp knife into icing sugar and cut
Turkish Delight into 1 inch bars. Mix 1/2 oz.
cornflour with 1/2 oz. icing sugar and roll bars in
mixture to coat evenly. Leave for 3 to 4 hours, then
cut into 1 inch squares and coat again in mixture.
Leave overnight. Pack.
Vanilla Tootsie Rolls
1 Tb. plus 2 tsps. soy margarine, softened
2 1/2 cups Vegan confectioners sugar
3/4
tsp. vanilla extract
2/3 cup Vegan instant dry milk powder
1/3 cup corn syrup
Mix all ingredients together. Knead like you would
for bread. Roll into rope shapes and cut into desired
lengths. Twist into Vegan wax paper squares. Note:
Author has not made this recipe herself and has
adjusted
the proportions to exclude the cocoa. She
imagines any
flavour could be obtained, as strawberry
and chocolate
confectioner's sugar is available. The
sugar can probably
be adjusted as well, if one wanted
to add malt powder
or some such other flavour,
possibilities are probably
only limited to what you
can find to make flavoured soy
milk out of.
