Up next in 10
3 Homemade Candy Recipes - Paula is sharing old fashioned candy recipes, including a sesame candy recipe and an easy old fashioned fudge recipe. Paula’s Home Cooking, Season 1, Episode 15.
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00:00 Intro
2:28 Chocolate Cheese Fudge Recipe: https://www.pauladeen.com/recipe/chocolate-cheese-fudge/
6:28 Mama's Divinity Candy Recipe: https://www.pauladeen.com/recipe/mamas-divinity/
13:57 Benne Seed Cookies Recipe: https://www.pauladeen.com/recipe/benne-seed-cookies/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Well, come on in y'all I'm Paula Dean.
0:03
And today I'm fixing to show you everything
0:06
you'll ever need to know about making
0:08
wonderful homemade candies.
0:11
Stand back for our fudge lover's dream,
0:13
the secret or you just gonna have to keep watching.
0:16
I'm gonna show you how to make the most
0:18
heavenly divinity on the planet.
0:20
Just the way my mama taught me.
0:22
And finally, the most special treat of all,
0:25
a sesame seed candy that'll have you singing
0:28
like Johnny Mercer.
0:30
In fact, it says mama's recipe.
0:33
So who needs a special occasion to go making candies?
0:36
Not me, 'cause every day is a candy day
0:39
where I come from.
0:41
I'm so excited about today's show
0:43
and the time we're gonna be spending together.
0:45
Today we're doing candies.
0:47
One of our favorite ingredients
0:49
in the South when we're making candy is pecans.
0:52
In fact, I was born in Albany, Georgia,
0:54
and it's considered the pecan capital of the world.
0:57
And when I left Albany,
0:59
people would say Paula it's pecan
1:02
and no it's not pecan,
1:05
it's pecan.
1:06
The word is spelled,
1:07
P, E, C, A, N,
1:10
pecan.
1:11
But before we get started,
1:13
we're gonna go to one of my favorite shops
1:14
located down on River Street,
1:17
and they have the most wonderful pecans
1:20
and candy that you can imagine.
1:22
(upbeat music)
1:25
Savannah's Candy Kitchen is an institute
1:27
here on River Street.
1:29
They have the biggest selection
1:31
from hard and soft candies,
1:33
to homemade pralines and candied apples.
1:36
You know, I bet my friend Becky
1:37
is inside waiting on me right now.
1:42
Hey Becca.
1:43
- Hey Paula, what can I do for you today?
1:45
- How are you?
1:46
I need some pecans.
1:48
- Well do you need them whole or broken?
1:50
- Give me both.
1:50
- Okay.
1:54
- So, how are you doing?
1:55
- Not too bad.
1:56
- Selling lots of pecans.
1:57
- Yes Ma'am,
1:58
what you making with these?
1:59
- I'm making divinity and fudge.
2:02
- That sounds like a lot of fun.
2:03
- Oh, it's gonna be so much fun.
2:06
You know 'cause not everybody
2:08
has access to the wonderful candies that y'all make here.
2:11
Well, thank you so much now.
2:13
That's, oh, good you've got it separated.
2:16
Thanks a bunch.
2:17
- You're welcome.
2:18
- It's so hard not to spend extra time,
2:21
tasting all these wonderful goodies they have here.
2:24
But I just gotta get home and start on my cheesy fudge.
2:27
We're back to make one of my favorite candies,
2:30
using two of my most favorite ingredients,
2:34
chocolate and cheese.
2:36
We're gonna be making chocolate cheese fudge,
2:39
and you won't believe how simple, quick and easy,
2:42
I can get this done normally in three to five minutes,
2:45
unbelievable.
2:47
We're gonna start with processed cheese,
2:49
and it takes a little longer to melt than your butter.
2:52
So you'll wanna cut it up in cubes
2:53
and let it kind of get a head start on your butter.
2:57
So we've got our cheese in the pot
2:59
and we're gonna add our butter.
3:00
We're gonna stir these two ingredients together
3:02
until they are melted.
3:04
which doesn't take very long.
3:07
So you can see that cheese is already starting to,
3:10
get all loose and gushy in there.
3:13
Where on earth did this recipe come from y'all?
3:16
I don't know.
3:17
A friend gave it to me years ago,
3:20
and we just had more fun with it.
3:23
When we ate our fudge,
3:25
we could reason out that because it had cheese
3:28
it had one of the food groups, that it must be good for us.
3:31
So we didn't hesitate to eat our fudge.
3:36
And it's totally melted.
3:38
So we're gonna turn that off,
3:39
and we're gonna come over here,
3:40
and we're gonna sift two pounds, of powdered sugar,
3:46
and we're gonna stick our cocoa,
3:48
in with our last bag.
3:51
I make this fudge all the time.
3:53
I have so much fun with this recipe.
3:56
I remember the first time I served it to my girlfriends,
3:59
and one of my friends tasted it and she said,
4:03
oh God.
4:04
She said that's the best fudge I've ever tasted.
4:06
She said that it's like the Amish make,
4:09
up in Pennsylvania.
4:11
And when I told her it was actually cheese,
4:13
she almost fainted.
4:16
All right, we've got this ready.
4:17
We are gonna add our nuts, to our cheese and butter.
4:21
And just stir that in.
4:23
And then we're gonna add about a teaspoon of vanilla,
4:26
then we're gonna pour this over,
4:29
over our sugar.
4:33
So we're just gonna stir that up and get it going.
4:36
Unbelievable isn't it.
4:38
And in just a minute after I've got it,
4:40
kind of fairly mixed up,
4:41
I'm going in with my hands.
4:44
There's nothing in here y'all but,
4:47
powdered sugar, nuts, cheese, butter, and vanilla.
4:51
You can make this dish from start to finish
4:53
in about seven to eight minutes.
4:56
All right, now I've got that moisten.
4:57
So here's the fun.
4:59
So here we go.
5:02
How fun is this?
5:04
Look at that, the cheese is almost fudge now.
5:09
How easy was that?
5:11
And we're gonna take it over here,
5:12
and we're gonna put it into our pan.
5:14
Now, if you're using a glass bowl,
5:16
you may wanna spray it.
5:17
But, we're using a Teflon pan
5:19
so we're not even gonna be bothered by spraying them.
5:22
And we're gonna press it out,
5:23
and this will harden in about eight to 10 minutes
5:27
should be ready to cut and serve.
5:29
Because of all the butter in this candy,
5:32
after I get it padded out,
5:34
I'll take a paper towel and just gently blot.
5:37
And if you're in a big hurry,
5:39
if you're running late like,
5:41
so often I do.
5:43
Just take this and stick it in the refridge,
5:46
and in about five minutes, should be ready to cut and serve.
5:50
And that's just what I'm gonna do
5:52
with this batch I made earlier.
5:54
And I'm gonna cut it,
5:56
and we're gonna see,
5:57
just how good cheese can really be.
6:02
Look at that.
6:07
The best cheese you've ever eaten.
6:10
I so hope y'all are enjoying the show.
6:13
And if you do.
6:15
Be sure to click like, subscribe and
6:17
notification bell so you'll never miss a video.
6:21
And we'll be right back after the break.
6:29
All right, we're back here in my kitchen.
6:31
We've got all of our ingredients to make my mama's
6:34
wonderful, wonderful divinity candy.
6:37
And I'm gonna start out,
6:38
by telling you just a couple of tips.
6:40
If you get up and it's raining and damp outside,
6:43
don't even try it.
6:44
Postpone it to another day because
6:46
it will not harden for you.
6:48
The next tip, that I have for you
6:50
is start with room temperature, egg whites.
6:53
So we're gonna give it a try here.
6:55
I remember in grammar school,
6:57
when we would have functions,
6:58
we would have fundraising functions.
7:00
And we'd have carnivals and fairs and
7:02
everybody would have to contribute something.
7:05
Well, on fair day,
7:08
my hand would be the first one up saying
7:09
my mama I'll make divinity,
7:10
My mama will make divinity.
7:12
because she made the most beautiful.
7:14
And I was so proud when I would walk up to the candy table
7:18
and my mother's candy was the prettiest of all.
7:21
In fact, this is gonna bring back
7:22
so many memories for me today.
7:25
If I close my eyes,
7:27
I can see this beautiful red headed young woman
7:30
standing at the counter,
7:31
making beautiful mounts of divinity.
7:34
So we're gonna put our sugar,
7:37
and water,
7:38
and our corn syrup.
7:41
And I'll tell you a little tip about this corn syrup.
7:44
Anytime you're using anything sticky,
7:46
you can spray your measuring cup
7:49
with a non-stick spray,
7:51
and it will just roll right on out of there for you.
7:55
And we're gonna stir this just until it dissolves.
7:58
And we're gonna start over fairly high heat.
8:01
And it'll take just a few minutes.
8:04
And another thing when you're making divinity,
8:06
as you can see from here, I've got a wonderful, thick pot.
8:11
Don't ever try to make divinity in a thin pot.
8:14
And when we get this dissolved and we quit stirring,
8:16
we're gonna stick in a candy thermometer.
8:19
Now some people like to use cold water for their testing,
8:23
but I really recommend that you use a thermometer,
8:26
something that you can really count on.
8:28
Because one man's soft ball,
8:31
could be another man's hard ball.
8:33
So for accuracy, use one of these.
8:37
Divinity is nothing but sugar y'all.
8:41
As you can tell from the ingredients, sugar and water.
8:44
So, if you're looking for something low-cal,
8:48
don't even go here.
8:50
We're fixing to stick this thermometer in,
8:53
we're gonna clip that to our pot,
8:56
and you can see the red mercury.
8:59
We're at 140 right now.
9:01
And we're gonna have to go, to 250.
9:03
Yeah so we got a good ways to go,
9:06
and we hadn't started boiling yet,
9:07
but it's not gonna take it, but just a minute.
9:10
But in the meantime, I'm gonna start with our meringue.
9:13
Always start with a room temperature egg.
9:16
And we're gonna, just break these eggs right on into here,
9:20
and these yolks, you can cover them with a little oil,
9:23
wrap them in a plastic wrap,
9:25
and they'll be good for you, for four to five days.
9:27
So don't fret about having yolks that you,
9:31
feel like you might not use.
9:34
We're gonna start our egg whites,
9:36
and we're gonna beat them,
9:38
until they form nice soft peaks.
9:42
All right, let's flip them and take a look at that.
9:45
See those are at nice peaks.
9:48
And we're just a rolling over here.
9:50
I'm gonna this down just a little bit,
9:53
and we are now up to about 230.
9:57
The most important thing is your, accuracy on your syrup.
10:01
You want to make sure, that you take it to the 250 degrees.
10:07
If you take it less than that,
10:08
then it's not gonna firm up for you.
10:10
If you take it more than that,
10:12
then it's gonna be dry and hard before you can even drop it.
10:16
Oh, this brings back so many wonderful memories.
10:19
I never saw, my mother make divinity that did not turn out.
10:24
There's just light and airy and,
10:26
just dissolves into your mouth and,
10:29
it's just one of the best candies that you can eat.
10:33
10, 9, 8, 7, 6,
10:36
5, 4, 3, 2, 1,
10:39
we're there.
10:43
All right, we're gonna to turn our heat off.
10:46
And this can be tricky because
10:48
you have now gotten a very, very hot syrup.
10:52
And you don't wanna burn yourself.
10:54
We're gonna go back to our egg whites,
10:56
they have formed a nice peak.
10:59
And now we're gonna take our syrup
11:01
and we're gonna very, very slowly,
11:03
pour it in to our meringue.
11:06
And I'll tell you this,
11:07
this is my least favorite part about making divinity,
11:11
because you have to do it in a fine, steady little stream.
11:15
And as you can see,
11:16
we've got a pretty big pot of syrup here.
11:18
Mama I think we gonna make you proud today.
11:22
Hopefully I can live up to your wonderful divinity.
11:28
We're finally there.
11:30
Now we're gonna let this beat, until it loses its gloss.
11:34
That's when you'll know that your candy is ready
11:36
and ready to put on your wax paper.
11:39
And we're gonna add,
11:40
oh, about a teaspoon of pure vanilla extract.
11:44
We're finally there and it's starting to lose its gloss.
11:46
I'm gonna slowly lift up, our beater
11:50
and lower our temperature,
11:51
so I can get every bit of that candy, off that,
11:56
off that paddle.
11:58
And we're gonna quickly, stir in our pecans.
12:01
Now the recipe calls for one cup,
12:04
but I'm a nutty girl so, I'm gonna use two cups.
12:08
We're gonna fold those in,
12:09
look at that beautiful, beautiful candy.
12:13
It looks like mama's.
12:15
All right, so we're gonna go over here,
12:17
and I'm gonna take just a little bit,
12:21
of our candy and pop in the corners of our pan.
12:28
So that'll hold us down and we won't be slipping and sliding
12:31
all over the place.
12:33
And this is the part that you could really use a friend.
12:37
But I'm gonna try to get it done myself,
12:40
and see how we do.
12:45
Look how beautiful,
12:46
and this all set up and hardened for you.
12:49
We're gonna use one spoon to dip with
12:51
and the other to twirl it off.
12:54
Look how beautiful.
12:56
This recipe originally came from my grandmother,
12:59
and my grandmother was a fabulous cook
13:01
but she never, never mastered the art of making divinity.
13:07
But my mother had a touch for it that was just unbelievable.
13:11
But you know what?
13:11
I have to confess.
13:12
I'm still not as good as my mother.
13:15
And I have a batch that's already hardened.
13:18
Let's try it.
13:23
It's sinfully wonderful.
13:26
It's Christmas.
13:28
It's Thanksgiving.
13:30
It's birthday.
13:32
It's fabulous.
13:33
And next, I'm gonna tell you,
13:36
what Moon River and uncle Bubba's Benne candy
13:39
have in common.
13:42
I hope y'all are enjoying the show
13:44
and I want to hear from you.
13:46
Tell me what recipes or videos you'd like to see me
13:49
make by just leaving a short comment below.
13:52
Now, let's get back to the show, y'all.
13:59
The next recipe I'm gonna share with y'all today,
14:02
is uncle Bubba's Benne seed candy.
14:05
We're gonna start with our Benne seed,
14:07
and we're gonna wanna wash these,
14:09
and pick through them and make sure
14:11
there's no twigs or stones.
14:12
So we just gonna quickly run these under the water,
14:17
give them a little shake.
14:18
We wanna drain them well.
14:24
And we're gonna throw them into a hot cast iron skillet.
14:29
Let's see if we got a sizzle.
14:31
Yeah, yeah, we got a nice hot pan,
14:35
and we're gonna wanna toast these off,
14:37
until they are nice light brown.
14:39
And this is like a nut.
14:43
You don't wanna scorch it.
14:45
Because if you overdo it,
14:47
you can just put it in the trash can,
14:49
because you cannot get that scorch tastes that of it.
14:52
And we're gonna cook these,
14:54
until they're dried out, in a nice light brown.
14:57
And this will take about two minutes.
15:00
And while I'm browning this,
15:01
I wanna tell y'all where this recipe came from.
15:05
My next door neighbor and dear friend Nate C Gerard,
15:09
shared this recipe with me.
15:10
And she said,
15:11
Paula I really do wanna share with you,
15:14
my uncle Bubba's favorite candy.
15:17
Well, her uncle was Johnny Mercer.
15:19
One of America's most loved and favorite songwriters.
15:23
And he couldn't get home at Christmas time.
15:26
And Nancy would get in the kitchen,
15:28
along with her grandmother and the family cook big Nancy.
15:31
And they would make Johnny's two favorite things.
15:35
That was, his mother's white fruit cake,
15:39
and Benne seed candy.
15:41
The first time she talked about her uncle Bubba I said,
15:44
well, Nate, see, who is uncle Bubba?
15:48
One day we were out and she said,
15:49
oh, look, we're on uncle Bubba Boulevard.
15:52
And I said, uncle Bubba Boulevard.
15:54
She said, yeah, Johnny Mercer Boulevard.
15:59
So I love talking with Nate,
16:00
seeing and listening to all the stories.
16:03
The Benne seeds are now brown and toasted and ready.
16:06
And they're actually just a sesame seed.
16:09
All right, and we're gonna come over here
16:10
now that those are ready,
16:11
and we're gonna start the actual candy process.
16:14
We're gonna put in our brown sugar,
16:19
little butter,
16:21
about two tablespoons of butter,
16:24
our milk,
16:27
and our vinegar.
16:29
And we're gonna stir this until it's dissolved.
16:32
And then we're gonna let it cook,
16:34
till it forms a light thread.
16:36
I wish you were here with me
16:37
because the aroma coming out of our pots is just wonderful.
16:41
It's like a caramel.
16:43
So I can understand,
16:45
why Johnny couldn't stand the thoughts
16:48
of going without this because,
16:50
this was not something that you could go into a sweet shop
16:52
and find this had to come out of mama's kitchen.
16:56
Our candy set the proper temperature.
16:58
We're gonna add these seeds, and give them a quick stir.
17:02
And we're pouring that into a buttered pan.
17:05
Look at that wonderful rich caramel color,
17:08
and all of those little seeds.
17:10
And this really is simple to make.
17:14
It's amazing how quickly,
17:17
this candy will get hard.
17:19
And we're not gonna cut it right now,
17:21
but we are gonna score it.
17:23
And then after it gets completely hard,
17:25
we'll come back and cut it.
17:27
I scored my first batch bright and early this morning.
17:30
So it's all ready to be sliced.
17:33
And look how pretty that's cutting.
17:39
Now, this is a rich candy.
17:40
If you make it,
17:42
you might wanna cut it in a little smaller pieces.
17:44
Because it's truly, truly rich.
17:48
All right, it's ready to go on the plate.
17:51
Look at that wonderful candy.
17:53
Look at it.
17:56
Nate, see I think we'd make uncle Bubba proud.
18:01
It's beautiful.
18:10
Delicious.
18:12
Stick around because next,
18:14
I'm gonna show you how to make, every candy recipe,
18:18
turn out perfect.
18:22
I so hope y'all are enjoying the show.
18:25
And if you do.
18:27
Be sure to click like, subscribe and
18:30
notification bell so you'll never miss a video.
18:34
And we'll be right back after the break.
18:40
As I promised, I'm back to share with you,
18:43
a few tips, in your candy making.
18:46
Always start with a clean pot.
18:49
Because if it has any oil or fat in it,
18:52
it can cause your sugar to crystallize.
18:55
Should you find that your sugar has crystallized,
18:58
simply put a lid on it,
19:01
and the moisture will evaporate the crystallized sugar.
19:05
Or you can simply take a brush,
19:08
dip it in ice water and go around your pot.
19:12
And always make sure you have some ice cold water
19:15
sitting close by,
19:16
because in case you accidentally burn yourself
19:19
it's a burn like you've never felt before.
19:21
And flavoring contains alcohol.
19:24
And as you know, if you cook alcohol, it'll evaporate.
19:27
So always wait and add your flavorings
19:30
after you've removed your candy
19:32
from the heat and it's no longer boiling.
19:35
And remember when you're making a dish
19:37
that calls for pecans or walnuts.
19:40
Make sure you add them at the proper time and not too early
19:43
because they could possibly get scorched and ruin your dish.
19:46
And you don't want that to happen.
19:49
I've had such a great time with y'all today
19:51
in the kitchen making all these delicious sweets that
19:54
have brought back so many wonderful memories.
19:57
I've got my mama's divinity and I think I did her proud.
20:00
My cheesy chocolate fudge and don't forget,
20:03
uncle Bubba's Benne candy.
20:06
I hope y'all will take some of these recipes
20:08
and get into the kitchen with your children
20:10
and start making your own memories.
20:12
And as always America,
20:13
I wish you best dishes in love from my kitchen.
20:19
Hey, y'all, it's Paula Deen.
20:21
Now, if you enjoyed this video, be sure to like it
20:25
and click the subscribe button as well as the notification
20:29
and bell to be alerted when I post a video.
20:32
Love and Best Dishes Y'all.
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