Candy Bar Recipes

How To Make Chocolate Bars At Home

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Nut Chocolate Candy Bar Recipe

Whites 3 eggs, 7 ounces powdered sugar, 1-1/2 squares Walter Baker & Co.'s Premium No. 1 Chocolate, 1/4 pound. Jordan almonds. Beat whites of eggs until stiff and add gradually, while beating constantly, powdered sugar. Fold in dark chocolate (which has been melted over hot water then cooled slightly) and three-fourths of the almonds, blanched and chopped.

Spread to one-fourth inch in thickness in a buttered dripping-pan, sprinkle with remaining chopped nutmeats and bake in a very slow oven forty-five minutes.

Cut in finger-shaped pieces or bars and remove from pan. Pile log cabin fashion on a fancy plate for serving. --Homemade Candy Recipes

Fig Candy Bar Recipe

2 envelopes Knox® Gelatine, 2 cups cold water, 2 cups sugar, 1/2 pound figs, 1/4 cup chopped walnut meats, 1/4 cup chopped blanched almonds, 1 orange, 1 lemon. Soak gelatine in one cup of the cold water ten minutes. Force figs through a food chopper, add juice of lemon, juice of orange and grated rind of orange, bring to the boiling-point and let simmer ten minutes.

Put sugar and remaining water in saucepan and when sugar is dissolved add soaked gelatine. Bring to the boiling-point and let boil ten minutes; then add fig mixture and boil ten minutes, stirring constantly. Remove from range and add nutmeats.

Pour into shallow pan, first dipped in cold water, and let stand overnight. Cut in pieces two and one-half inches by one-half inch. Roll in powdered sugar. --Dainty Desserts for Dainty People

Fruity French Bars

One cup figs, 1 cup seeded raisins, 1 cup stoned dates, 1/2 cup shredded coconut, grated rind of 2 oranges, 2 tablespoons lemon juice, 1 tablespoon orange juice, 12 maraschino cherries, granulated sugar, ground nutmeats. Put figs, raisins, and dates through food grinder. Combine with the coconut, fruit juices and rind. Blend thoroughly. Work in the cherries, cut into small pieces, being careful not to mash them.

Press into a bar 1 inch square and cut into 1/2-inch pieces. Roll each piece in granulated sugar, dust them with the ground nutmeats, and put on waxed paper to dry. This makes about 4 dozen pieces. --L. McK.

Peanut Bar Recipe

Slip the skins from enough roasted peanuts to make a cupful. When ready for use, roll them quite fine. Melt two cupfuls of light-brown sugar, and when it bubbles well, stir in the peanuts. Pour at once into buttered pans, and mark into bars before it hardens. No water is required.

Cream Nut Bars

Melt fondant any flavour, stir in any kind of nutmeat, cut in pieces. Turn in an oiled pan, cool, and cut in bars with a sharp knife. Maple Fondant is delicious with nuts.

10 ounces almond paste, white 1 egg, 5 ounces confectioners' sugar, 1/2 teaspoon cinnamon. Mix same as Macaroons.*

Dredge a board with sugar, knead mixture slightly, and shape in a long roll. Pat, and roll one-fourth inch thick, using a rolling pin. After rolling, the piece should be four inches wide. Spread with frosting made of white of one egg and two-thirds cup confectioners' sugar, beaten together until stiff enough to spread. Cut to size.

* Work together almond paste and sugar on a smooth board or marble slab. Then add whites of eggs gradually, and work until mixture is perfectly smooth. Confectioners at first use the hand, afterwards a palette knife, which is not only of use for mixing but for keeping board clean.