What is Jub Jub? Jub Jub is a sweet candy known for its chewy, gelatinous texture, similar to a gummy bear. This local treat is made with gelatin, sugar syrup, and tropical flavorings. This candy is similar to Turkish Delight or Lokum but without nuts or powdered sugar. Jub Jub is instead covered in caster sugar to help show off the usually bright colors of the candy. This recipe will show you how to create your own homemade Jub Jub with your choice of flavorings and colorings. We hope you enjoy making this dish as much as you will enjoy eating it.
These nougat candy recipes include honey-filled Torrone and decadent Nutella nougat to tantalize your taste buds.
Pistachio Halva - The Little Green Spoon
In Italy, torrone is a traditional Christmas dessert—a sweet, toasted-almond candy—with many famous regional variations. The term “torrone” probably comes from the latin verb “torrere,” or to toast, referring to the toasted almonds. Today, there are many different types of torronne available—some soft, some hard and some with chocolate—not just in Italy, but worldwide. Torrone from Sicily, Abruzzo, and the cities of Siena, Alba, Cremona and others are especially renowned.
What is Jub Jub? Jub Jub is a sweet candy known for its chewy, gelatinous texture, similar to a gummy bear. This local treat is made with gelatin, sugar syrup, and tropical flavorings. This candy is similar to Turkish Delight or Lokum but without nuts or powdered sugar. Jub Jub is instead covered in caster sugar to help show off the usually bright colors of the candy. This recipe will show you how to create your own homemade Jub Jub with your choice of flavorings and colorings. We hope you enjoy making this dish as much as you will enjoy eating it.
This creamy, irresistible caramel white chocolate fudge only takes 10 minutes to make!
Dates, coconut and tahini combine to create a salty and sweet snack or dessert that is gentle on your calorie counter. A gluten-free treat, it's the maple syrup that brings some sweetness.
Crystallized fruit means candied fruit, and candied fruit is synonymous with preserved fruit. Sugar-based preservation -- a technique borne from necessity but now practiced as a luxury -- produces a bite of fruit that satisfies your most ravenous candy craving without losing the fruit's flavor ...
Chocolate marshmallow sweetie pie recipe by Jan Hendrik van der Westhuizen.
Making rock candy at home is a fun science experiment that you can eat! You can experiment with different colors and flavors. It is a great activity to do with the kids. It is extremely easy to make using just a few ingredients. Remember though this is a science experiment more than it is an exact recipe. Sometimes you can do everything right and the crystals just don't behave, haha.
English licorice, or licorice allsorts, is a classic, old-fashioned confection. I just love the ones with coconut and black licorice – one bite and I am in heaven. Luckily these delicious confections are easy to make, and my version is made from almonds and coconut. I highly recommend waiting until the next day before tasting;
Sinfully rich, creamy dark chocolate, fluffy marshmallows and salted roasted peanuts are what's in these heavenly bars!
Creamy, rich squares of this evaporated milk fudge are pretty much impossible to resist. The easy recipe has that classic soft fudge texture and a sweet, buttery caramel taste. The perfect treat for sharing and gifting, especially around the holidays!
Homemade has a MUCH fresher, more vibrant flavor than store-bought. This candied ginger will bring your baking to life and it's fabulous just to snack on!
Is there a candy from your childhood that you miss? Something that reminds you of warm summers riding your bike around the neighborhood? Maybe a sweet that you always bought at the candy store? Perhaps it was a confection that made a trip to the movies worthwhile? I think that we all have that one treat that holds sweet memories and most likely you can’t get that candy anymore. Why do candy companies do that to us? They get us hooked on something delicious then take it away, like dealers. Sucrose dealers. When I was little, my mom worked nights. She was the banquet manager at a hotel and had to manage the big events that occurred on the weekends. This meant that it was up to dad to entertain my brother and I. One of our favorite Saturday night events was to head to the movies. I remember watching Jurassic Park, Star Trek: The Undiscovered Country and Titanic with my boys. Guess who picked the last movie, ha ha, winner! Before we would head to the movie theater, we would stop at the local 7-11. We would stock up on cokes and candies, because who wants to pay ridiculous movie theater prices? My candy of choice would inevitably be Tangy Taffy. A big (HUGE) slab of taffy, with a sour bite and an amazing flavor. With your choice of grape, strawberry or cherry, it was hard to go wrong with this treat. It would last for hours and turn your tongue colors. The perfect movie candy. It’s funny that this was my favorite candy, because my mom also had a childhood love of taffy. Although oddly enough, you can still buy her favorite brand. My mom recalls heading to the theater with a dollar and being able to purchase her ticket and have enough left over for some Bomono Turkish taffy. Bomono taffy was available in strawberry, chocolate, vanilla and banana, just like a banana split! This recent batch of candy came out more like Bomono than it did like Tangy taffy. I think it needs some citric acid to get that tangy flavor. Next batch! Cherry Turkish Taffy Adapter from The Ultimate Candy Cookbook 1 egg white 2 ½ cups sugar ½ cup water ¼ tsp cornstarch 1 cup cherry jam Butter Cover a large cookie sheet with parchment paper, butter parchment paper and set aside. In a large bowl (or bowl of a stand mixer) whip egg white to soft peaks. Set aside and prepare the sugar. Combine sugar, water and cornstarch in a medium stockpot. Stir until all ingredients are moistened. Heat to medium, until boiling. Using a wet pastry brush, wash down any sugar crystals from the walls of the pot. Continue heating until the temperature reaches 260 F. Add cherry jam and stir until dissolved (be careful, the solution will boil up). Continue heating until the temperature comes back to 260 F. Turn on your mixer and slowly add cherry syrup to egg white. Once added, continue to mix for another 15 minutes. The taffy should feel warm and be very stiff. Pour taffy onto your prepared pan. Using a wet spatula, or buttered hands, smooth the taffy to the edges of the pan. Place pan in the freezer to firm up. Remove from the freezer after about 20 minutes. Either break into uneven pieces by shattering the frozen taffy, or allow to warm and cut with cooking shears. Store between sheets of parchment paper. To clean the mixing bowl, add very, very hot water and allow to sit. Any remaining taffy will slowly dissolve into the hot water.
Scottish Tablet is a bit like fudge but with a harder, and with a slightly grainy texture that melts in your mouth. It's a must-try if you visit Scotland, but now you can make your own at home with Aunt Grace's Scottish tablet recipe too!
Curious about how to make your own natural, crystalized ginger? Sweet, spicy, chewy, crunchy – Foodal has the perfect recipe for you. Read on for more!
These nougat candy recipes include honey-filled Torrone and decadent Nutella nougat to tantalize your taste buds.
This nougat is intensely sweet, nutty, delicious, and moreish. It’s simply too moreish to keep a whole batch in the house so I would recommend you make this when you have a gift-giving occasi…
For some reason this is known in the Antipodes (and I got this recipe from a Kiwi) as Russian Fudge and, although I like this name better, I feel that it perhaps leads the rest of us to expect something altogether more exotic, when this is the plain, comforting, yet temple-achingly sweet, confection of my childhood. I confess that even listing the ingredients below makes me hyperventilate slightly. I am no stranger to excess, but even I baulk somewhat at the amount of sugar and so on needed. But it does make an awful lot of fudge: as you can see, my portion control is rather erratic, but I reckon you can get 77 pieces out of it. I also have to preface this recipe with a warning: fudge is not exactly difficult to make, but it is dangerous. Unless you proceed with caution you will burn your pan and yourself. Never leave the pot, and make sure there are no children nearby. Mobile telephones are banned for the duration, too. You need to use your own instinct as to how long to cook the fudge. The recipe I was given indicated it took 20 minutes; my fudge was ready after 12. Just make sure you have a bowl of cold water nearby. Drop small amounts of the molten fudge into the water and if it sets (known as soft ball stage) it's ready. Or you can use a sugar thermometer, which will indicate 'soft-ball stage'. The final whisking is what turns what is a pan of toffee (though you could leave it like this if you want smooth fudge) into grainy texture traditional fudge — or what the Scots call Tablet — demands. I highly recommend adding some sea salt flakes — I imagine two teaspoons should do it — but since I made this for my daughter (and children are nothing if not traditionalists) I didn't dare stray from convention. For US cup measures, use the toggle at the top of the ingredients list.
This versatile brittle is shiny, toasty, and honey sweetened. Make it in a mold or pour in in a pan and break into pieces for sweet and crunchy little snacks.
Candied citrus peel is easy to make yourself, contains no chemicals or additives, and tastes MUCH better than store-bought!
GIDEON SE TAMELETJIE
The Tastiest Turkish Delight Recipe - Soft, slightly squishy, perfectly sweet Turkish Delight is a classic candy that is incredibly easy to make at home. Customize this recipe with your favorite flavors for the best homemade Lokum AKA Turkish Delight!
