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We all want to make our own candies. So here are some recipes that let you do just that.

Marshmallows

We all love marshmallows. But do you know how to make them? Here's what you need: 2 1/2 tablespoons unflavored gelatin - 1 1/2 cup granulated sugar - 1 cup light corn syrup - 1/4 teaspoon salt - 2 tablespoons pure vanilla extract - Confectioners' sugar (for dusting)
                            
                            What You Need To Do:
                            

  • Combine gelatin and 1/2 cup cold water in the bowl of an electric mixer with whisk attachment. Let it stand 30 minutes.
  • Combine granulated sugar, corn syrup, salt and 1/2 cup of water in a small heavy saucepan; place over low heat and stir until sugar has dissolved. Wash down sides of pan with a wet pastry brush to dissolve sugar crystals.
  • Clip on a candy thermometer; raise heat to high. Cook syrup without stirring until it reaches 244°F (firm-ball stage). Immediately remove pan from heat.
  • With mixer on low speed, slowly and carefully pour syrup into the softened gelatin. Increase speed to high; beat until mixture is very thick and white and has almost tripled in volume, about 15 minutes. Add vanilla; beat to incorporate.
  • Generously dust an 8x12" glass baking pan with confectioners' sugar. Pour marshmallow mixture into pan. Dust with confectioners' sugar; let stand overnight, uncovered, to dry out. Recipe makes approximately 40 marshmallows.

 

Salt Water Taffy

Want a little taste of Atlantic City? Try these tasty treats. Here's what you need: 2 cups sugar - 1 1/2 cups water - 1 cup white corn syrup - 1 teaspoon salt - 1/2 teaspoon glycerin (can be purchased at a pharmacy) - 1 teaspoon peppermint oil extract - 1 teaspoon vanilla extract = Vanilla Taffy - 1 teaspoon banana extract = Banana Taffy - 7 drops of food coloring - 2 tablespoons of butter

                                                         
                                                         What You Need To Do:

  • Mix sugar, water, corn syrup, salt, and glycerin in a heavy saucepan. Bring to a boil and cook to a temperature of 258 degrees F.
  • Remove from heat and let stand for two to three minutes. Then add flavor extract, color and butter and stir vigorously until butter is melted. Pour into buttered cookie sheet.
  • Cool until lukewarm taffy can be handled.
  • Begin to stretch and fold over and over until taffy turns paler in color, about 10 minutes. You may find this easier to do with a small amount of butter or oil on your hands.
  • Roll taffy into long rope. Cut into individual pieces and wrap in wax paper.