Evelyn Chartres Author
Brown Sugar

Candied Nuts

A tasty way to prepare raw nuts and an excellent addition at parties or large gatherings where guests tend to graze as they mingle. For additional flavour, roast your favourite nuts before getting them candied.

Ingredients

  • 1 tablespoon (15 ml) of melted butter
  • 1 tablespoon (15 ml) water
  • 2 teaspoons (10 ml) vanilla extract
  • ¾ cup (180 ml) of brown sugar
  • ½ teaspoon (2.5 ml) of salt
  • ½ teaspoon (2.5 ml) of cinnamon
  • ¼ teaspoon (1.25 ml) of nutmeg
  • ¼ teaspoon (1.25 ml) of ginger
  • 1 egg white
  • 3 cups (750 ml) of nuts

Instructions

  1. In a small bowl mix the melted butter, water, and vanilla extract then set aside.
  2. In another small bowl mix salt, cinnamon, nutmeg, and ginger then set aside.
  3. In an oiled medium saucepan, add egg and beat until light and frothy. Add first bowl and mix until you have a consistent finish then repeat with the contents of the second bowl. Stir until you until you end up with a thick syrup.
  4. At low to medium-low heat add the nuts and stir to get a consistent finish. Maintain over heat and stir every five minutes or so until the coating begins to stick to the nuts. This process may take between 30 to 60 minutes.
  5. Lay out the contents of the saucepan on a non-stick surface. Try to separate the nuts in such a way that they will not clump together. Allow to cool.
  6. Package once the nuts have dried.

Honey Mustard Glazed Ham

Ham, honey and mustard, can there be a better combination of flavours? This recipe requires very few ingredients and can easily become a family favourite!

Ingredients

  • 1 cup (235 ml) of brown sugar
  • ½ cup (120 ml) of honey
  • 2 tablespoons (30 ml) of mustard
  • 1 cup (235 ml) of water
  • 2 to 4 pounds (900 – 1800 g) of cooked half ham

Instructions

  1. Pre-heat oven to 325°F (165°C).
  2. Combine first three ingredients in a bowl and set aside.
  3. In shallow roasting pan, add water and ham cut side down.
  4. Cover exterior of ham in glaze and cover loosely with tin foil.
  5. Place in the oven and cook until internal temperature reaches 140°F (60°C).
  6. Baste ham with remaining glaze periodically.
  7. Remove foil roughly 30 minutes prior to ham reaching internal temperature.
  8. Remove ham from oven and let stand, covered for 10 to 15 minutes.
  9. Carve up as desired before serving.

Sucre à la Crème Moelleux

Soft Sugar Fudge

A soft sugary fudge which is also an easy to make desert. Prepare in less than fifteen minutes, let cool and ready to serve. Goes well with a glass of milk!

Ingredients

  • 1 can (300 ml) of sweetened condensed milk
  • 2 cups (470 ml) of brown sugar
  • 1 cup (235 ml) of melted butter
  • 2 cups (470 ml) of icing sugar

Preparation

  1. In a saucepan mix milk, brown sugar and butter.
  2. On medium-high heat, bring to a boil and maintain at a low boil for five minutes.
  3. Add in icing sugar. Using a hand mixer, stir for five minutes.
  4. Pour fudge onto a greased plate. Let cool for an hour.
  5. Refrigerate for an hour, or until plate and contents firm up.