Up next in 10
If you have a sweet tooth, this is an episode you won't want to miss. Paula is in the kitchen whipping up some of her confections that will sure to satisfy any sweet tooth in your family.
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#pauladeen #fullepisodefriday
The featured candies in this episode:
Chocolate almond coconut balls
https://www.pauladeen.com/recipe/almond-chocolate-balls/
Show More Show Less View Video Transcript
0:00
Hey y'all, I'm Paula Dean. Now y'all
0:03
hold on to your sweet tooth, grab your
0:04
candy jar, and forget about counting
0:06
those carbs, cuz today we're sweetening
0:09
the pot with some of my confectionary
0:11
creations. Now, that's just a fancy way
0:13
of saying we're making candy today,
0:16
y'all. But before we get started, we got
0:18
to run down to the primary art supply.
0:20
It's a neat little shop here in
0:21
Savannah, and we can pick up some craft
0:23
materials to wrap up all our paintsiz
0:26
pleasures. Then we're going to head back
0:27
to my kitchen where I'm going to be
0:29
rolling out my chocolate almond coconut
0:31
balls that are melt in your mouth
0:34
delicious. Now candy is dandy, but if
0:36
you really want to temp my sweet tooth,
0:39
it's got to be chocolate. So it's my
0:41
oldtimey chocolate fudge that's next.
0:44
And if that's not enough to keep you
0:45
sticking around, then my pecan praline
0:48
morsels are sure to win you over. And
0:51
last, but certainly not least, it's my
0:54
butternut fingers that are a twist on an
0:57
old traditional treat. So y'all don't go
0:59
away and miss all the fun cuz we're
1:01
dining on dessert all day at my house.
1:04
Time it is, boys and girls.
1:08
It's candy time. And whether it's
1:11
Valentine's, Fourth of July,
1:14
Thanksgiving, Halloween, Christmas, not
1:18
only is it fun to eat and make these,
1:21
it's fun to dress them up. So, that's
1:24
what we're going to be doing today.
1:25
Y'all come along with me because
1:29
it's candy time.
1:35
You know, we're very lucky here in
1:37
Savannah because we're the home of SCAD,
1:40
Savannah College of Art and Design. So,
1:42
we have some great art supply stores.
1:45
Well, right now I'm in Primary Art
1:47
Supply and they have some neat things.
1:50
Look, this looks like a little pie
1:51
server. Why would an artist need that?
1:55
And look at this.
1:58
The perfect mayonnaise spreader.
2:04
So, I'm just kind of enjoying browsing.
2:06
In fact, on this one little rack, you've
2:08
got your gift bags. So, everything you
2:11
need is right here, except for the gift.
2:15
And I'm going to take care of that one.
2:18
These will be great to wrap our candies
2:20
in.
2:22
Oh my goodness.
2:25
Got lips.
2:27
[Music]
2:32
[Applause]
2:33
[Music]
2:37
I just adore making candies. I just love
2:40
it. So, I'm going to share the almond
2:42
coconut balls with you first. Now, I've
2:45
got two boxes of confectionate sugar.
2:49
And I'm going to add one stick of a
2:51
really softened butter. I'm going to add
2:54
one can of sweetened condensed milk.
3:00
Now, I'm going to put a teaspoon of
3:02
almond flavoring, a bag of sweetened
3:05
flake coconut,
3:08
and I'm going to finish this off with a
3:11
cup and a half of chopped almonds.
3:17
Your hands, kids, kind of look like the
3:20
abominable snowman when you pull them
3:22
out.
3:27
All right. And see how quickly we've
3:29
gotten that together. Doesn't take long
3:31
at all.
3:33
Okay. Got to do a quick wash up.
3:39
I've got me a cookie sheet ready here.
3:43
And y'all will notice that these are no
3:45
cook candies. Now, this is the boring
3:47
part, making balls. So, you might want
3:50
to whistle in for the family
3:53
because before you know it, you get to
3:54
talking and chatting and laughing and
3:56
having a good time and all the balls are
3:59
done. I'm bored already. I cuz I got
4:02
some ready in the refrigerator. So,
4:03
there ain't no sense in me doing this,
4:05
is it?
4:09
All right.
4:12
Here's our chilled balls. Now, I'm going
4:15
to take chocolate chips. Now, you can
4:17
use semieet
4:20
or unsweet. All right. I'm going to use
4:23
a half a bar of paraffin wax. And that's
4:26
wax that you use to like make your
4:29
jellies and jams with. And this is going
4:31
to make the chocolate stick to our
4:33
candy. So, I'm just going to melt that
4:35
over some boiling water. It's going to
4:38
make our balls real, real shiny and
4:40
pretty.
4:41
Way to go, Paula. All right.
4:45
Now, we're going to take our candy.
4:47
We're going to stick a skewer into it.
4:49
You can use a toothpick, but I found
4:50
that the skewers are heavier and it just
4:53
works better. So, we're just going to
4:55
run them around in there.
4:57
Using another stick, I'm going to push
4:59
that off and just cover that hole.
5:04
Pretty neat little trick, isn't it?
5:10
So, we're going to do that same thing
5:12
again.
5:16
Perfect.
5:28
All right, I tell y'all something. This
5:30
has made me so hungry. I've got some in
5:33
the refrigerator that's already set. Cuz
5:36
you can leave these out of the counter
5:38
or you can put them in the refrigerator.
5:40
Well, I want to rush it along, so I put
5:42
mine in the refrigerator. So, why don't
5:45
we stop and have a little bite of candy
5:49
and then I'll come back and do these
5:51
while we're on break.
5:55
How good these look. And they've
5:57
hardened up.
5:59
Now, these candies are good at any
6:01
holiday.
6:04
Look at those chocolates.
6:11
Y'all stick around cuz when we come
6:13
back, I'm going to be making oldtimey
6:16
fudge like I used to make years ago and
6:20
pecan praline more. All right, I'm
6:23
gathering up the last of the things that
6:25
I'm going to need to make two of my
6:29
candies that I love so very much. But
6:32
let's get started with our oldtimey
6:34
fudge right now. And I'm going to put
6:36
three cups of sugar and a cup of
6:40
evaporated milk. I'm going to put that
6:43
on this side.
6:46
And then over here, I'm going to put our
6:48
cocoa.
6:51
And we're just going to incorporate that
6:53
real good until our sugar has dissolved
6:56
and our cocoa is well blended in there.
7:00
All right. Now I'm going to stir in
7:01
about 3 tablespoon of a white corn
7:05
syrup. And this is going to make our
7:07
candy just come all together. Like I
7:10
said, you just want to make sure you
7:11
have a good thermometer that you can
7:14
read. Some of them today, they're hard
7:16
to read. All right, so I'm going to go
7:18
ahead and clip this onto our pot.
7:24
Yeah, we're just uh
7:28
150 degrees right now. So, we're going
7:30
to just let that cook over kind of kind
7:33
of medium heat. So, we'll want to keep a
7:37
close eye on our thermometer. All right.
7:40
Now, over here, we're going to move on
7:42
to our pecan praline morsels. I've got
7:45
my two cups of pecans here, and I've got
7:47
a half a cup of light brown sugar and a
7:51
half a cup of heavy cream.
7:56
The brown sugar and the heavy cream are
7:58
going to give it kind of a praline
8:00
coating on these pecans and they're just
8:03
going to be so good. Now, we're going to
8:06
put these on our pan. We're going to put
8:08
them in a 350 preheated oven and we're
8:11
going to let them bake for about 20
8:13
minutes. After about 10 minutes, I'm
8:15
going to go to the oven and stir them
8:17
because you have to be very, very
8:19
careful with nuts because if they burn,
8:23
which they will burn easily, there's
8:25
just nothing you can do to get that burn
8:28
taste out of them. All right, so we're
8:30
going to give our pan a squirt.
8:33
All right, we're going to dump these
8:34
onto our cookie sheet.
8:40
All right.
8:41
So, let's get these in the oven cuz I've
8:45
got to give my attention back to that
8:48
fudge.
8:52
All right, 10 minutes. We'll give those
8:56
a quick little turn to just make sure
8:57
they're not burning. It's right there,
9:00
y'all. Around 234, 235. with this
9:04
thermometer is reading properly.
9:08
All right,
9:09
I'm going to take that out and I'm going
9:11
to add six tablespoon of butter.
9:20
May have been seven tablespoons I added.
9:22
I can't tell. All right, we're going to
9:24
add about a teaspoon and a half of
9:26
vanilla flavoring and cup of chopped
9:30
nuts
9:31
or about a cup and a half. I like to add
9:34
the pecan to it, but you can do walnuts,
9:37
macadamia nuts.
9:40
All right, we've got our dish
9:43
nice and buttered.
9:45
Now, we're just going to stir this. I
9:48
think to save some wear and tear on my
9:50
arm, I think I'm going to do this with
9:53
the electric mixer,
9:56
just a little hand mixer. We're going to
9:58
bead it until it's not quite so shiny.
10:01
[Applause]
10:06
We want to work quickly from this point.
10:10
And it looks very good, y'all. Let's get
10:13
this into our butter dish
10:16
before it gets too hard. Let it cool for
10:19
a few minutes and then I'm going to
10:21
score it and cut it. But I think we have
10:24
created a wonderful pan of oldtimey
10:27
fudge. I got to run over here and check
10:30
on these pecans cuz I know it's been 10
10:33
minutes and we need to turn them
10:36
and toss them around.
10:39
See what we've got.
10:42
Yeah, those look pretty good. Just going
10:44
to give them a quick toss.
10:48
All right, now we're going to stick
10:49
those in for about 10 more minutes. Now,
10:52
when we come back, I'm going to be
10:54
making buttery nut fingers. So, y'all
10:57
don't go anywhere cuz we got some more
11:00
good sweet things coming up. See you in
11:03
a couple.
11:06
[Music]
11:08
All
11:13
[Music]
11:20
right, I want to get my spoon out
11:21
because I know I'm going to need it in a
11:24
minute. But in the meantime, we've got
11:26
to check on our pecans.
11:30
All right,
11:33
those look delicious, don't they?
11:36
All right. And let's
11:38
Oh, it's hot. Let's get them up and get
11:41
them in our bowl cuz we don't want to
11:43
keep these on that hot cookie sheet
11:46
because they will continue to cook.
11:49
[Applause]
11:55
Yeah. I don't I don't know what happened
11:57
to all my little spatulas, but this
11:59
one's working out good. In fact, I'm
12:01
really starting to get attached to it.
12:09
Perfect. All right. Now, I'm going to
12:11
move this because we're fixing to move
12:14
on to an old standard of cookie. Now,
12:18
this particular recipe that I used was
12:20
my grandmother Paul's and grandma made
12:22
hers in balls. Well, and sometimes I do
12:25
them that way, too. But over the years,
12:28
I just started making them in fingers.
12:30
But in the meantime, I've got 2 and 1/2
12:32
cups of plain flour or allpurpose flour,
12:36
3/4 of a cup of granulated sugar, and
12:39
we're just going to mix those two
12:41
ingredients together. This cookie is
12:43
very, very easy, but it does take a
12:46
while because they have to bake for
12:48
about 20 or 25 minutes, which is what
12:50
about 15 minutes longer than a normal
12:53
cookie. Whoops.
12:56
Pillsbury Dough Girl. All right. Now,
12:58
I'm going to start this off by using a
13:00
wooden spoon to just kind of cut that
13:02
butter in there a little. All right.
13:05
Now, I'm going to put in some vanilla
13:08
flavoring. And if you wanted to kind of
13:11
shake your flavoring up, you could do
13:14
gosh, just about any kind of flavoring
13:16
you want to. Orange flavoring would be
13:19
nice. Almond would be delicious in
13:21
there. All right. Now, I'm going to add
13:23
our chopped pecans.
13:29
And you can see how quickly me getting
13:32
my hands in here, it's coming together.
13:36
I still think that some of my best
13:39
utensils are the ones that God gave me.
13:42
These two hands right here. They make
13:44
great spoons and mixers. So, like I
13:47
said, my grandmother Paul used to roll
13:50
these into balls, but I'm going to roll
13:53
mine into fingers. And I just remembered
13:56
our oven is on 350 from our pecans. So,
14:00
I'm going to reach over here and turn
14:03
that to 325. And if my hands are not too
14:06
greasy, I'm just going to fan it to cool
14:09
it down for a minute because we're ready
14:11
to put these in the oven.
14:14
All right. So, here we go.
14:17
Into the oven.
14:26
Okay, so we got those in the oven, but
14:28
I've got dough all over my hands, so I'm
14:30
going to give a
14:32
quick rinse.
14:35
I love raw cookie dough, but I don't
14:37
want to mix it in with my fudge. So,
14:41
do want to get rid of that.
14:44
All right.
14:47
Now, I think this is probably my
14:49
favorite time right now.
14:52
I get to cut into my fudge
14:56
and let's see how it does.
15:00
Oh, and look y'all. Look down here at my
15:03
side. She's enjoying this unusually cool
15:08
but wonderful day we're having. It's
15:11
made all the dogs sleepy,
15:15
including this dog. I could take a nap,
15:18
too.
15:20
Look at this wonderful fudge. Oh my
15:23
goodness. This brings back so many
15:25
memories. Oh,
15:27
it could not be any more perfect. It is
15:31
just hard to beat the old timey
15:34
cooked fudge.
15:39
Just can't hardly wait.
15:43
Not that this fudge needs it. Not at
15:46
all. But I just want to garnish the
15:49
plate a little bit. So, I'm just going
15:51
to dust it with a little cocoa.
15:56
And just to make sure I do have enough
15:58
nuts on it, I'm just going to sprinkle
16:01
it with a few extra cuz I can always
16:03
take my piece of fudge and dunk in there
16:06
like that and get me a few more nuts.
16:13
This is so good. It's kind of got me
16:15
dewy eyed.
16:21
I'm lost in it. But
16:25
if I don't work my way out of this,
16:28
we going to have bud burn burned, if I
16:30
can say it, we're going to have burned
16:33
buttery fingers. So, let's go over here
16:35
and check.
16:40
You can see how they swelled up a
16:42
little.
16:44
Those are perfect. Just barely a light
16:47
brown.
16:48
Let's see if I can.
16:53
All right. Now, we're just going to toss
16:56
these in our powdered sugar while
16:58
they're warm. And look, it's sticking
17:01
so nicely.
17:06
And I've got me a plate.
17:15
And when we come back, I'm going to show
17:17
you some tips on how to wrap all these
17:20
wonderful little goodies up.
17:23
[Music]
17:29
[Music]
17:37
I want to share a few tips with y'all on
17:39
packaging your candy. Now that we've got
17:41
it all made, you can take tissue papers
17:45
and it's very, very pretty to take two
17:47
different kinds of tissue paper and
17:49
offset one of them.
17:52
Pile your candy in the center
17:56
as much as you want to give. And then
17:59
pull up the corners,
18:04
like so.
18:06
And tie them up with a pretty ribbon.
18:16
and you've got a perfect container.
18:20
And you can also buy little colored
18:22
sacks. You can get your corresponding
18:24
colors
18:26
and write a message on them just like
18:30
this.
18:34
And our pecans will go nicely in these
18:36
sacks
18:38
because it kind of looks like a little
18:39
peanut sack anyway.
18:44
And we'll just tie those up with a
18:46
pretty ribbon. You can use Halloween
18:49
colors.
18:53
And look how cute that is. A great
18:56
little handout for the children at
18:58
Halloween. So if you don't have time to
19:00
make your candy, don't fret over it.
19:03
Don't feel guilty. Don't feel bad. You
19:05
can go to the grocery store or the candy
19:07
store and find all kind of beautiful
19:10
candy in all different colors and you
19:12
can package them in a clear bag and put
19:16
the ribbon that matches the occasion on
19:18
them. It's going to make your candy
19:20
giving so easy.
19:24
Boys and girls, moms and dads, grandmas
19:27
and grandpas, aunts and uncles,
19:30
whatever you're making of these dishes,
19:33
the butternut fingers, the chocolate
19:36
almond coconut balls, the pecan praline
19:40
morsels, or oldtimey oldfashioned fudge.
19:45
Whether you want to pass these out at
19:46
holiday time or you just want to have
19:49
them around your house for your family
19:50
and friends when they drop in, you're
19:53
going to find that they're all easy,
19:55
delicious recipes. So until next time,
19:58
America, I want to send y'all best
20:01
dishes from my sweet tooth to yours.
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