Candy GAGA - the recipe

This year Hari Raya...why dont we try something new to impress friends and family..say..with our own making CANDY perhaps...homemade candy le kira tuh..huhuhu..:)

Here are some simple and nice recipe to try..(I havent try it yet, looks very luscious ). why dont you try it first...then let me know..hehehe..

Nutty Chocolate

Ingredients
• 1 12-ounce package semisweet chocolate pieces (2 cups)
• 2/3 cup sweetened condensed milk (one-half of a 14-ounce can)
• 1 tablespoon water
• 3/4 cup chopped walnuts, toasted if desired
• 1 teaspoon vanilla

Directions
1. Line a cookie sheet with waxed paper; set aside. In a medium microwave-safe bowl, combine chocolate pieces, sweetened condensed milk, and water.

2. Microwave, uncovered, on 100% power (high) for 1 minute; stir. Microwave about 1 minute more, or until chocolate is melted and mixture is smooth, stirring every 30 seconds. Stir in nuts and vanilla. Pour mixture onto prepared cookie sheet and spread it into a 9x6-inch rectangle, or drop mixture by rounded teaspoons onto prepared cookie sheet.

3. Chill fudge about 30 minutes or until firm. Cut fudge into 1-1/2-inch squares. Makes 24 pieces

Coconut Chashew Praline

Ingredients

• 1-1/2 cups granulated sugar
• 1-1/2 cups packed brown sugar
• 1 cup half-and-half or light cream
• 3 tablespoons butter
• 2 cup lightly salted roasted cashews
• 1 cup flaked coconut, toasted*

Directions

1. Butter the sides of a 2-quart heavy saucepan about 7 inches in diameter.** In saucepan combine granulated sugar, brown sugar, and half-and-half. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium-low; continue boiling at a moderate steady rate, stirring occasionally, until thermometer registers 234 degree F, soft-ball stage (16 to 18 minutes).
2. Remove saucepan from heat. Add butter, but do not stir. Cool, without stirring, to 150 degree F (about 30 minutes).
3. Remove thermometer from saucepan. Stir in cashews and coconut. Beat vigorously with a clean wooden spoon until mixture just begins to thicken but is still glossy (about 3 minutes).
4. Working quickly, drop candy by spoonfuls onto waxed paper. Let stand until firm. Store tightly covered for up to 1 week. Makes about 60 candies.
5. *Toasting Coconut: Spread the coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 8 minutes or until light golden brown, watching carefully and stirring once or twice so the coconut doesn't burn.
6. **Note: A saucepan with a smaller diameter will not allow the proper evaporation needed in candy making.