COOKING CLASS--Candy--FRUIT AND NUT FANTASIES

DESSERT GRAPE CLUSTERS

2 pounds seedless red and/or green grapes
1 pound premium white chocolate
2 cups finely chopped honey-roasted cashews

Rinse grapes under cold running water in colander; drain well.  Cut grapes into clusters of 3 grapes with kitchen shears. Place clusters in a single layer on paper towels. Let stand at room temperature until completely dry.  Place chocolate on cutting board. Coarsely chop into uniform pieces with a chef's knife. To melt chocolate, fill bottom pan of a double boiler with water to 1 inch below level of top pan. Bring water just to a boil; reduce heat to low. Place chocolate in the top of the double boiler. To prevent steam from getting on chocolate, cover pan before placing it over hot, not boiling water. Uncover; stir until chocolate is melted. Remove from heat. Place cashews in a shallow bowl. Working with 1 cluster at a time and while holding by stem, dip grapes into melted chocolate; allow excess to drain back into pan.  Roll the grapes gently in the cashews. Place grape clusters, stem side up, on waxed paper; repeat with remaining clusters. Refrigerate until firm. Serve within 4 hours. Garnish, if desired.

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CHOCOLATE COVERED CHERRY MARZIPAN

1 (8 oz) can almond paste
1 egg white
2 1/2 cups powdered sugar, divided
2 to 3 drops red food coloring
1 cup dried cherries
6 ounces premium semisweet chocolate, chopped
6 ounces premium milk chocolate, chopped

To prepare marzipan, beat almond paste and egg white in medium bowl with mixer at medium speed until blended. Add 2 cups powdered sugar and red food coloring; beat at low speed until well mixed.
Place marzipan on surface lightly dusted with powdered sugar. Knead in remaining 1/2 cup powdered sugar and cherries until smooth and pliable.  Shape marzipan into 3 logs, each 10 inches long and 1 inch in diameter. Wrap the logs in waxed paper and refrigerate at least 1 hour.

To melt chocolates, fill bottom pan of double boiler with water to 1 inch below the level of the top pan. Bring water just to a boil; reduce heat to low. Place chocolates in the top pan of the double boiler. To prevent steam from getting on chocolates, cover pan before placing over hot, not boiling, water. Uncover; stir until chocolates are melted. Remove from heat.

Unwrap marzipan logs; place on waxed paper. For first layer of chocolate, spread 2 tablespoons melted chocolate over the top and side of each marzipan log. Let stand for 20 minutes or until chocolate sets.  Roll logs 1/2 turn; spread each log with 2 tablespoons melted chocolate to coat. Let stand 20 minutes or until chocolate sets.  For second layer, repeat steps above with remaining melted chocolate. Let stand until chocolate sets. (If it doesn't set in 20 minutes, refrigerate for 10 minutes.)
Slice logs into 1/2 inch slices with a utility knife. Store in an airtight container at room temperature.  Makes 60 candy slices.

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PINEAPPLE-COCONUT MARSHMALLOWS

Cornstarch
1/2 cup frozen pineapple juice concentrate, thawed
1/4 cup water
3 (1/4 oz each) envelopes unflavored gelatin
3/4 cup sugar
1/2 cup light corn syrup
2 cups flaked coconut

Line an 11x7 inch pan with waxed paper. Grease paper and sides of pan; dust with cornstarch. Gently tap sides of pan to evenly coat bottom and sides with cornstarch.  Combine pineapple juice concentrate and water in medium saucepan. Sprinkle gelatin over the top; let stand 5 minutes to soften. Heat over low heat until gelatin is completely dissolved, stirring constantly.
To test for undissolved gelatin, run a finger over the spoon. If it feels smooth, the gelatin is completely dissolved; if it feels granular, continue heating until it feels smooth.  Stir in sugar; heat until dissolved. Stir in syrup. Transfer to large bowl of electric mixer. Beat at high speed for 6 to 8 minutes until mixture falls in ribbons from beaters.  Spread pineapple mixture into prepared pan. Cover with greased waxed paper; greased side down; refrigerate overnight. To toast coconut, place in a large nonstick skillet; cook over medium heat for 5 minutes or until coconut is lightly browned, stirring occasionally. Turn out marshmallows from pan onto cutting board; peel of paper. Cut into 1 inch strips with a chef's knife. Cut strips into 1 inch cubes. Toss each cube in warm coconut, pressing lightly to coat. Store in airtight container at room temperature.  Makes about 6 dozen marshmallows.

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HONEY-PEANUT CHEWS

1/2 cup quick cooking oatmeal
1/2 cup honey
2 tbsp peanut butter
1 cup coarsely chopped salted peanuts
3/4 cup powdered sugar
Peanutty coating

Preheat oven to 350 degrees.  To toast the oats, spread on a baking sheet and bake 8 minutes or until toasted and lightly browned. Heat honey and peanut butter in medium saucepan over medium heat until smooth and thin, stirring occasionally; remove from heat. Stir in toasted oats, peanuts and powdered sugar.
Press peanut mixture into a greased 11x7 inch pan using greased fingers. Cover and refrigerate for 1 hour or until firm. Run a sharp utility knife around the edges of peanut butter; turn pan over and remove mixture to cutting board. Cut crosswise into 6 strips. Cut each strip into 6 pieces. Prepare peanutty coating if desired.
Place peanutty coating or additional powdered sugar in a bowl; roll candy pieces in mixture to coat well.

PEANUTTY COATING: 1/2 cup salted peanuts, 1/2 cup powdered sugar. Place peanuts and powdered sugar in food processor; process using on/off pulsing action until peanuts are finely ground.  Wrap individual pieces in colored plastic wrap. Store in airtight container at room temperature. Makes 3 dozen chews.

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CASHEW AND PRETZEL TOFFEE CLUSTERS

3/4 cup packed brown sugar
3/4 cup light corn syrup
1/2 cup butter
2 teaspoons vanilla
4 cups tiny pretzel twists
4 cups bite size toasted wheat squares cereal
1 (10 oz) can salted cashews halves and pieces (2 cups)

Preheat oven to 300 degrees. Spray large baking sheet with nonstick cooking spray. Place sugar, syrup and butter in a heavy small saucepan. Heat over medium heat until sugar mixture boils and sugar dissolves stirring frequently. Remove from heat. Stir in vanilla. Combine pretzels, cereal and cashews in a large bowl. Pour sugar mixture over pretzel mixture; toss to coat evenly.  Spread on prepared baking sheet. Bake 30 minutes, stirring after 15 minutes. Spread onto greased waxed paper. Cool completely; break into clusters. Store in an airtight container at room temperature.  Makes about 8 cups clusters.

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