The Project Gutenberg eBook of Homemade candy—sweet and dandy, by Anonymous

Title: Homemade candy—sweet and dandy

Author: Anonymous

Release Date: July 10, 2023 [eBook #71160]

Language: English

Credits: Bob Taylor, Lisa Corcoran, Stephen Hutcheson and the Online Distributed Proofreading Team at https://www.pgdp.net

[Pg 1]

[Pg 2]

Whether you take candymaking seriously or like to make it only for special occasions, you will find the recipes for the most popular homemade candy in this folder. They were developed in the Best Foods Karo Kitchens, where candymaking is taken seriously. Karo syrup in the candy mixture helps to give a smooth, creamy texture as in fudge, a soft chewy texture as in taffy or a crisp non-sticky texture as in peanut brittle or candy apples.

Crazy Crunch

Combine sugar, margarine and corn syrup in 2 quart saucepan. Bring to boil over medium heat, stirring constantly. Continue boiling, stirring occasionally, 10 to 15 minutes or until mixture turns a light caramel color (290°F.). Remove from heat; stir in vanilla. Pour syrup over popped corn and nuts on baking sheet. Toss with two large spoons until popped corn and nuts are coated. Spread out to dry. Break into pieces and store in tightly covered container or plastic bag. Makes about 1¾ pounds.

Candied Walnuts

Combine sugar, light corn syrup and water in a 2-quart saucepan. Stirring constantly, cook over medium heat until sugar is dissolved and mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 235°F. or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add rum extract, salt and walnuts. Stir until mixture begins to thicken and turn white. Pour onto well greased baking sheet. Using 2 forks separate into clusters. Cool and store in an airtight container. Makes 1 pound.

[Pg 3]

Pralines

Combine sugar, evaporated milk and corn syrup in 2-quart saucepan. Stirring constantly, cook over medium heat until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 238°F. or until a small amount of mixture dropped into very cold water forms a soft ball. Remove from heat. Add margarine; do not stir. Cool to lukewarm (110°F.). Add vanilla and beat until creamy. Stir in pecans. Drop by teaspoonfuls onto waxed paper. Shape with a spoon into a 2½-inch circle, spreading pecans. Allow to remain undisturbed until the pralines are firm and sugared. Makes 1½ pounds.

Old Fashioned Popcorn Balls

Combine corn syrup, brown sugar, water and vinegar in saucepan. Stirring constantly, cook over medium heat until mixture comes to a boil. Continue cooking, stirring occasionally, until temperature reaches 260°F., or until small amount of mixture dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic. Remove from heat. Quickly add margarine; blend. Slowly pour over popped corn in large bowl, mixing well. Shape into balls, using as little pressure as possible. (Grease hands, if desired.) Makes 15 (2½-inch) balls.

Pink Cinnamon Popcorn Balls: Follow recipe for Old Fashioned Popcorn Balls, using light corn syrup and substituting granulated sugar for brown sugar. Add ¼ cup red cinnamon candies to syrup when mixture boils.

Pastel Popcorn Balls: Follow recipe for Pink Cinnamon Popcorn Balls, omitting red cinnamon candies. When adding margarine, add 2 teaspoons vanilla and enough food coloring for desired shade.

[Pg 4]

Fondant

Mix together margarine, corn syrup and 2 cups sugar in 3-quart saucepan. Cook over low heat, stirring constantly, until mixture comes to full boil. Stir in remaining sugar and vanilla. Remove from heat; stir until mixture holds shape. Pour into greased baking pan. Cool just enough to handle. Knead with lightly greased hands until smooth. (If candy hardens too much before kneading, work with spoon, then knead.) Knead in any desired flavoring and coloring. Shape into small patties, balls or use as filling for nuts, dates or apricots. Makes about 1⅓ pounds.

Divinity

Mix together sugar, corn syrup, water and salt in 2-quart saucepan. Cook over medium heat, stirring constantly, until mixture comes to boil. Reduce heat; cook without stirring until temperature reaches 248°F., or until a small amount of mixture dropped into very cold water forms a firm ball which does not flatten on removal from water. Just before temperature reaches 248°F., beat egg whites in large bowl until stiff but not dry. Beating constantly, on high speed of electric mixer, slowly pour about ½ the hot syrup over egg whites. Then cook remaining syrup to 272°F., or until a small amount separates into threads which are hard but not brittle when dropped into very cold water. Beating constantly, pour hot syrup over first mixture about 1 tablespoon at a time, beating well after each addition. Continue beating until mixture begins to lose its gloss and a small amount of mixture holds soft peak when dropped from spoon. (If mixture becomes too stiff for mixer, beat with wooden spoon.) Mix in vanilla and nuts. Drop by teaspoonfuls onto waxed paper. Makes 1¼ pounds or 48 pieces.

[Pg 5]

Candy Apples

Wash and dry apples; remove stems and insert skewers into stem ends. Combine sugar, light corn syrup and water in heavy 2-quart saucepan. Stirring constantly, cook over medium heat until mixture boils and sugar is dissolved. Then cook, without stirring, until temperature reaches 250°F. or until small amount of syrup dropped into very cold water forms a ball which is hard enough to hold its shape, yet plastic. Add cinnamon candies and continue cooking to 285°F. or until small amount of syrup dropped into very cold water separates into threads which are hard, but not brittle. Remove from heat. Stir in red food coloring, if desired. Hold each apple by its skewer and quickly twirl in syrup, tilting pan to cover apple with syrup. Remove apple from syrup; allow excess to drip off, then twirl to spread syrup smoothly over apple. Place on lightly greased baking sheet to cool. Store in cool place. Makes 8 candy apples.

Chewy Bars

Grease 1 (13 × 9 × 2-inch) baking pan. Blend margarine and sugars in mixing bowl. Stir in corn syrup and vanilla, mixing well. Mix in oats. Pat dough into bottom of prepared pan, moistening hands to prevent sticking. Bake in 350°F. (moderate) oven 20 to 25 minutes. Cool slightly. Melt chocolate chips and peanut butter over boiling water, stirring constantly. Spread over baked layer. Chill to set chocolate. Cut into bars. Makes about 6 dozen (3 × ½-inch) bars.

[Pg 6]

10-Minute Fudge

Grease 1 (8 × 8 × 2-inch) pan. Melt chocolate and margarine in top of 2-quart double boiler over hot water. Meanwhile sift together confectioners’ sugar and dry milk. Stir corn syrup, water and vanilla into chocolate margarine mixture. Stir in sifted sugar and dry milk in two additions. Continue stirring until mixture is well blended and smooth. Remove from heat; stir in nuts. Turn into prepared pan. Cool. Cut into squares. Makes 1¾ pounds.

Quick Peanut Butter Fudge: Follow recipe for 10-Minute Fudge using light corn syrup and omitting chocolate. Melt ⅓ cup Skippy creamy or chunk style peanut butter with margarine.

Old Fashioned Chocolate Fudge

Grease 1 (8 × 8 × 2-inch) pan. Place margarine, sugar, corn syrup, chocolate and milk in a heavy 3-quart saucepan. Cook over medium heat, stirring constantly, until mixture boils. Continue cooking, stirring occasionally until temperature reaches (238°F.) or until a small amount of mixture dropped in cold water forms a soft ball. Remove from heat. Add vanilla. Cool to lukewarm (110°F.). Beat until fudge begins to thicken and loses its gloss. Fold in nuts. Quickly pour into prepared pan. For best results do not spread fudge or scrape out of pan. When cold, cut in squares. Makes 2 pounds.

[Pg 7]

Salt Water Taffy

Grease 9 × 9 × 2-inch cake pan. Mix sugar and corn starch in 1½-quart saucepan. Stir in corn syrup, water and salt. Add margarine. Cook over medium heat, stirring constantly, until mixture boils and sugar is completely dissolved. Continue cooking, without stirring, until temperature reaches 260°F., or until a small amount of mixture dropped into very cold water, forms a ball which is hard enough to hold its shape, yet plastic. Remove from heat. Stir in vanilla. Pour into prepared pan. Let stand until cool enough to handle. Pull with fingers until it has satin-like finish and light color. Pull into long strips, ½ inch wide. Cut 1-inch pieces with scissors. Wrap in waxed paper. Makes about 1 pound.

Peanut Brittle

Combine corn syrup, sugar, water and margarine in heavy 2-quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture comes to boil. Continue cooking without stirring until temperature reaches 280°F. or until a small amount of mixture dropped into very cold water separates into threads which are hard but not brittle. Gradually stir in salted peanuts so mixture continues to boil. Cook, stirring frequently, until temperature reaches 300°F. or until small amount of mixture dropped into very cold water separates into threads which are hard and brittle. Remove from heat. Add baking soda; blend quickly, but thoroughly. Immediately turn onto heavily greased baking sheet. Spread mixture evenly to edges of baking sheet with a greased metal spatula. Cool. Break into pieces. Makes 1½ pounds.

[Pg 8]

Caramel Chocolate Skrunch

Cut top off of 1-quart milk carton. Combine cereals, chocolate chips and nuts in large bowl; set aside. Combine dark corn syrup, sugar and margarine in saucepan. Stirring constantly, bring to full boil over medium heat and boil 3 minutes. Remove from heat. Cool 10 minutes. Add vanilla. Beat mixture with wooden spoon until mixture turns a light brown and thickens. Pour over cereal mixture. Toss to coat evenly. Press firmly into milk carton. Chill 1 to 2 hours or until set. Loosen with spatula and slip out of carton. (Does not require refrigeration after loaf is set.) Makes about 1 pound.

To Make Free Form Shapes: Do not press mixture into milk carton. Cool about 15 minutes, then shape as desired.

Butterscotch Skrunch: Follow recipe for Caramel Chocolate Skrunch, substituting ½ cup butterscotch chips for chocolate chips.

Mocha Skrunch: Follow recipe for Caramel Chocolate Skrunch, adding 1 tablespoon instant coffee powder to syrup mixture before boiling.

Peanut And Raisin Skrunch: Follow recipe for Caramel Chocolate Skrunch, substituting ½ cup raisins for chocolate chips, 1 cup chopped peanuts for broken nuts, and adding 1 teaspoon cinnamon to syrup mixture before boiling.

Peanut Butter Skrunch: Follow recipe for Caramel Chocolate Skrunch, increasing rice cereal to 2 cups, omitting nuts and adding ½ cup chunk style peanut butter to syrup with flavoring. If desired, almond extract may be substituted for vanilla.