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Show A sweet time One recipe I remember that was so much fun to make, as well as very easy, was Christmas Lollipops, CHRISTMAS for LOLLIPOPS Christmas candy making can provide family activity for all ages right down to the littlest one licking the spoon. It' really not difficult if you'll follow a few simple suggestions which I've outlined. The recipes are some of the most popular ones which I demonstrated on TV as a Home Economist for Utah Power and Light Company. Here are a few secrets of successful candy making: 1. Follow the recipe faithfully. Don't to substitute ingredients or double the try recipes. 2. Choose the right size and type of pan. It should be large enough so the candy won't boil over, heavy enough so It won't burn, and have a tight-fittilid to be put on during the first few moments of cooking. 3. Use the right heat. Candies made with milk should be cooked over medium heat to avoil scorching. Those made with water may be bolted faster. 4. Prevent sugary results by: a. Avoid letting sugar crystals form around the sides of the pan. If recipe calls for butter or margarine, use it to grease sides of saucepan before adding other ingredients. Heat the milk or water used in candy before adding sugar and it will dissolve faster. Stir the sugar In thoroughly before placing the mixture over the heat. a light Corn Syrup Cup Water Few drops any food coloring Few drops any flavoring Combine sugar, syrup and water. Place over medium heat and stk constantly till sugar has dissolved. Cook without stirring until thermometer reaches 300 degrees F or a little syrup dropped in cold water is brittle and hard. Remove from heat, add flavoring and color. Line up toothpicks (about 48) on greased baking sheets at least 3 inches apart so lollipops won't run together. Drop syrup from side of teaspoon over tips of toothpicks to make 1 14 inch discs. When candy is firm (not hard) loosen from baking sheets. b. Don't re-u- se your stirring spoon once the mixture has started to cook. Take a clean spoon each time to dip out samples for the cold water tests. c. During the cooling period, be sure candy is not moved or jarred, as any agitation will cause sugar to Here is a recipe for fudge. LIGHT CHOCOLATE FUDGE 2 Cups Sugar 23 1 2 Cup whipping Cream Tbsp. White Corn Syrup oz. Unsweetened chocolate Few grains Salt 12 tsp. Vanilla 12 Cup chopped Nuts Combine sugar, com syrup and salt. Wahs down sides of the pan with damp cloth to remove sugar crystals. Place on low heat, gradually increasing to medium. Cook to 226 degrees F. or soft ball stage, stirring occasionally. Remove from heat and pour onto cola marble slab or platter. Cool. Add vanilla and beat until candy begins to loose its gloss. Add nuts and pour into a buttered 8 inch square pan. Cut into squares. Makes 1 pound. cream, Here is a good fudge I make when I am in a hurry. This one can't fail. FIVE MINUTE FUDGE candies such as is poured from cooking pan to cooling pan. As you pour, hold the saucepan within an inch or so of the cooling pan and never scrape out the last of the syrup. 5. Watch carefully and test for doneness. After thermometer gets to 215 to 220 degrees, the temperature rises rapidly. Whether using a thermometer or cold water tests, be sure to remove candy from heat as you test, because ev3n a few moments of extra cooking may be too much 6. Be patient about cooking and stirring. Don't beat until it has cooled. Ideal temperature is around 110 degrees F. or when saucepan feels lukewarm to palm of hand. No need to beat furiously. A steady, casual beating will produce just as creamy candy. 7. When it rains, cook candy to a slightly firmer stage a degree or so above what is in the recipe. 8. Altitude affects temperature. If you are using a candy thermometer and a recipe that was tested at sea level, for our altitude decrease the temperature around The recipes I am 8 degrees. REMEMBER: lvlng you have already been adjusted ' ENGLISH TOFFEE lb. Butter Water 1 lb. Sugar (4 cups) 12 Cup White Com Syrup 14 Cup Blanched Almonds 2 Squares Semi-swe- et Chocolate Walnuts 14 Cup Choped 1 IS A Mix butter, sugar, water, com syrup anc blanched almonds together. Cook on high heat until almonds are slightly browned and candy is smoking. Stir constantly. Pour into a jelly roll pan. Break chocolate up into smaller pieces and when toffee is partially cool ed, coat with chocolate and sprinkle with chopped walnuts. Break into pieces. :or real joy, there's nothing like, a new Schwinn bike the best jift of all! We have lightweight racers, sturdy middleweights, or coasters, all from $39. 95 colors sizes and to $69. 95 Budget terms, too. candy makes an ideal Home-ma- de Christmas Gift. warm welcome, containers such pack candy in as loaf pans, ring molds, or a wooden salad bowl. Wrap in a generous sheet of pliofilm and secure with seals and ribbons. Other good containers that can be used are ice cream or oatmeal cartons, trimmed to 5 Inches; coffee or shortening cans. Cover with foil or Christmas wrap. A gift of candy deserves a happy landing, so pack it well, decorate with your personal touch, and say Merry Christmas in a sweet, way. For a re-usa- three-spee- ble old-fashlo- ds KEITHS APPLIANCE HARDWARE 3300 South 2327 nea East 1 CALL brintonSUEHM ze. taffies, caramels, or brittles, the syrup English Toffee makes an ideal candy for gifts because it looks so professional, keeps so well, and is so easy to pack. old-fashio- ned Aft you'll be GLAD you did . . cry-stall- In non -- crystalline HAPPINESS 12 Cup ng Cover the cooking pan during the first part of cooking or until mixture bolls up well. The steam will melt sugar crystals down from sides of pan. Tnen uncover the saucepan to permit evaporation. Cup Granulated Sugar Salt 23 Cup Undiluted Evaporated Milk 1 12 Chocolate pkg. semi-swe- et 12 Chips (1 Cups) 14 lb. Marshmallows, diced (16 large) l2 Cup Chopped Nuts 1 tsp. Vanilla Grease 8x8x2 inch pan. In 2 quart sausepan, combine first 4 ingredients and bring to boll over medium heat. Boll five minutes, stirring constantly. Remove from heat, add chocolate chips and next three ingredients. Beat vigorously until marshmallows melt. Pour into pan, sprinkle with more nuts If desired. Cool, and cut into small squares. 23 Cup 1 CHRISTMAS CANDY RECIPES By Betty Cottle Bergman. 23 12 tsp. 2 Cups Sugar Christmas d. 1 2 Tbsp. Butter 32 PIECE CHINA DISHES Jl nr SPARKLING. IDEAS A HP from our gift ;WiTH SILVER CREAM SUGAR - t bud vases illCOR DISHWASHER PURCHASE BAStCRS FORMAL CANDY DISHES. $10. A CHRISTMAS BONUS FOR UNDER THE TREE FROM BRINTONS. $199.95 ... SP31T AJfS ,6uisTteb& $5 . op STERLING row design , TOP AND BOTTOM WASHING ACTION 0 UP MINUTES AFTER DESSERT YOU'RE 412 FINISHED WITH THE DISHES. SILVER GOLD ON . R J,0rld II decor.' 0 NO HAND-RINSIN- G e ROLL-AROU- ND OR 0 PRICES BEGIN $164.95 UNDER-COUNT- ER ?, or altitude. DISPOSALL VACUUMS FI I $38.88KETup 19$ FrTRTr ROTISSERIE flfrUdt (ah lUiMHUijif ENJOYMENT 1 333 1. ni.11 Rl A N S3 BA RBECUES FC1ST 1 FR $49.95 FLOOR POLISHERS $29.95 B R I N T O N SIG RANGE NO MORE MESSY SINKSl YOUR CHOICE: 'W , $21.84 SPACEMAKER WITH BRINTONS DEPENDABLE SERVICE. 30" OR MODEW302 OR J402J wt $189.95 BRIN TON'S DEPENDABLE SERVICE U A RTA N T E EtSA.T I S F, ACTIO N QS$gg)3BBiS!S Support your "Neighbor advertiser, he's helping build our community. Thursday, December 8, 1960 (5) |