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Deans Candy Recipes: Candy Recipes
Deans Candy Recipes: Candy Recipes
Deans Candy Recipes: Candy Recipes
Ebook24 pages12 minutes

Deans Candy Recipes: Candy Recipes

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About this ebook

Dean features Candied Nuts, Caramel Corn, Fudge, Peanut Brittle, Caramels, Peanut Butter Balls, Penuche, Popcorn Balls, Pralines, Toffee Butter Crunch, Cherries & Chocolate Fudge, Chocolate Covered Cherries, Pineapple Fudge, Orange Flavored Fudge, Strawberry Fudge Truffles, Divinity, Creamy Peanut Butter Fudge, Chocolate Pretzels, Old Fashioned Chocolate Fudge, Candy Cane Fudge Recipes.
LanguageEnglish
PublisherBookBaby
Release dateMay 2, 2014
ISBN9781483527802
Deans Candy Recipes: Candy Recipes

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    Book preview

    Deans Candy Recipes - Dean Mitchell

    USA

    Chapter One - First Five Recipes

    CANDY

    CANDIED NUTS

    12 Servings - 20 Minutes total time

              Line a baking sheet with a foil. Butter the foil. Set aside. Combine 1 1/2 cups of cashews, peanuts, almonds or pecan halves, 1/2 cup of granulated sugar, 2 tablespoons of butter and 1/2 teaspoon of vanilla extract in a ten inch heavy skillet. Cook the nut mixture over medium-high heat until the sugar is melted. Do not stir. Shake the skillet occasionally. Reduce the heat to low. Cook until the granulated sugar is golden brown.  Stir occasionally. Remove the skillet from the heat. Pour the nut mixture  onto the prepared baking sheet. Cool completely. Break into clusters.

    CANDY

    CARAMEL CORN

    7 Servings - 10 Minutes preparation - 10 Minutes cooking - 20 Minutes baking

    Remove all of the unpopped kernels from 7 cups of popped popcorn. Put the popcorn into a seventeen inch by twelve inch by two inch pan. Keep the popcorn warm in a oven

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