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Show Tuesday Food Also in this section: Lifestyle C6 Dec. 3, 1989 tji c, y . - - - - , 4 mc i Herald Photo Trent Nelson It's candy making time for Pauline Atkinson of Provo, left, and Cecelia Harward of Payson. The long-tim- e friends have made candy together for years. Hum By ONEITA SUMSION Herald Food Editor Take one bite of Pauline Atkinson's pecan log, and you'll eat the whole thing. That's a promise. I've done it myself. Many times. 's The same goes for Cecelia pecan logs. And that may be because Cecelia learned from Pauline, who's been like "family" to the Harwards for many years. Still, in candy making, you should "do things your own way," says n candy-make- r. Pauline, Provo's She's recognized not only because of her book "Candy Makwith her daughing," ter, Ruth A. Kendrick), but because she makes such wonderful candy. And she's willingly taught many others to do likewise. Pauline and Cecelia demonstrated pecan logs and candymaking at a recent chocolate dipping food fest in Salt Lake City. And now they're both busy cooking, rolling, and dipping candy for Christand selling. mas "If you're going to put time and money into making candy, use the very best ingredients available," Pauline admonishes. If a recipe calls for butter, use butter. Never use margarine unless it is used with peanut butter. Substitutions don't make for the best candy. And whatever you do, "don't lick your fingers while you're cooking it. Don't touch your nose, hair, or anything." Pauline's candymaking had its beginning more than half a century ago, when she started with taffy as She recalls when she a teen-age- r. was a young mother helping her husband run a variety store and heating and appliance business in Malad, Idaho. One day, about 37 years ago, as her husband was leaving on a business trip to Salt Lake City, he asked her if there was anything he could bring her. To which she replied, "Bring me home a little chocolate." When Mr. Atkinson arrived home block of Dutch milk with a dipping chocolate, Pauline never dreamed she'd ever use it up. But she did. And now she uses several a half a ton hundred pounds year. . "I used to apologize for my candy," says the unassuming candy-make- r. But public demand for her tasty morsels has changed all that. ' She doesn't apologize anymore. And rightly so. Because those who've tasted it are reluctant to be satis-- ! fied with anything less. , ' Actually, public demand for her candies caused professional-qualit- y Pauline to put together a collection of recipes she called "Let's Make Candy." She felt that 50 copies 'would be adequate. To date, the folded and 60 half-pag"book" has sold over "bound" by staples ;20,000 copies. The book, "Candy- making," published in 1987 by HP Books, is its greatly expanded full- Har-ward- well-know- gift-givi- '. color successor. Pauline and her daughter, Ruth, emphasize they have made every candy in the book countless times and under all kinds of conditions in their kitchens, for demonstraand the tions and in classes recipes definitely do work. But if your first attempts are "less than a roaring success" Ruth and Pauline humbly suggest you remember that old adage: "When all else fails, read the directions and try again." Or call it "frosting." The book is available in area bookstores or from Pauline in Provo. It instructs in great detail exactly what to do to make all kinds of candy and gives recipes for professional-qualit- never-fa- y, il can- dy. e) PECAN ROLLS 2V pounds (about 10 cups) pecan pieces or halves Vi cup butter, melted Vt cup flour 2 cups whipping cream cup milk 1 cup light corn syrup 2 cups sugar Vi teaspoon salt recipe Cream Fondant flavored with 1 teaspoon maple or rum extract Butter a 15x10 jellyroll pan. Spread pecans evenly over bottom, making a thick layer; set aside. In a small bowl, combine melted butter and flour; set aside. measure or small In a bowl, combine cream and milk. In a heavy saucepan, combine of the cream-mil- k mixture with corn syrup, sugar and salt. Place over low heat and stir with a wooden spoon until mixture comes to a boil. If any sugar crystals are present, wash down sides of pan with a wet pastry brush. Boil slowly for 30 minutes. Clip on candy thermometer. Increase heat to medium and, stirring constantly, slowly pour in remainmixture; mixture ing cream-mil- k should not be allowed to stop boilmixture. ing. Stir in butter-flou- r When temperature reaches 242F (120C) or firm-bawithout scraping ll stage, pour over pecans. Spread smooth with a spatula. Allow to cool at room temperature until caramel is warm to the touch. Cut caramel into 12 pieces ap- proximately 3x4 inches; remove from pan using pancake turner and on waxed paplace per. Press slightly to flatten. Form fondant into logs approximately Vzx3 inches. Place log of fondant in the center of flattened caramel. Wrap caramel around fondant, pressing edges and ends of caramel medium and bring to a boil. If sugar crystals are present, wash Use this basic recipe to make a down the sides of the pan with a variety of flavored centers for wet pastry brush. Clip on a candy thermometer and cook to the prodipped chocolates or pecan rolls. CREAM FONDANT per temperature. Pour out and cool 1 cup whipping cream according to the original recipe. As the old flavoring will have cooked x!i cup milk out, be sure to add more. Your 'a cup light corn syrup 4 cups sugar candy will have a darker color due to the increased caramelization of Vt teaspoon salt cup Mazetta or marshmallow the sugar during the longer cooking time. creme, if desired DIPPING CARAMEL Flavoring andor nuts, if desired This recipe can be used for a Set aside a 9x13 ungreased baking pan. In a heavy saucepan, number of candies. 2 cups light corn syrup combine cream, milk, corn syrup, V2 h medium-higand Place over salt. cup water sugar 2 cups sugar heat and stir occasionally with Pinch of baking soda a wooden spoon until mixture comes to a boil. If any sugar cup butter 1 can evaporated milk crystals are present, wash down In a heavy sides of pan with a wet pastry saucepan, combine corn syrup, water and brush. Clip on candy thermometer. Cook sugar. Place over medium heat and stir occasionally with a wooden syrup to 238F (115C) or soft-ba- ll stage. Remove from heat and, with- spoon until mixture comes to a boil. out stirring or scraping, pour into Add soda and stir well. If sugar baking pan. Without excess move- crystals are present, wash down ment, place in refrigerator or other sides of pan with a wet pastry brush. cool area. When bottom of pan no longer Clip on candy thermometer. Add feels warm, begin stirring fondant butter and stir until thoroughly with a wooden spoon. You don't incorporated. Stirring constantly have to stir rapidly, just keep the and without allowing mixture to mass moving. If desired, after 15 stop boiling, slowly add milk. Conminutes of stirring add V2 cup tinue cooking over medium heat, mazetta (homemade marshmallow stirring constantly to keep mixture creme) or purchased marshmallow from scorching. When temperature creme. If you intend to flavor the reaches 242F (120C) or firm-ba- ll entire batch one flavor, you can stage, remove from heat and allow add the flavoring andor nuts any- caramel to cool to 200F (95C). Use time after the mazetta is added. to dip Pecan Logs, Divinity Dips, Stir until fondant becomes very Caramel Marshmallows, Caramel stiff and loses its gloss. At this Apples, Caramel Clusters; if caramel cools too much to use in point it has set up. If it is too stiff to handle, break recipes, reheat over low heat. PECAN LOGS off small pieces and work them in your hands like modeling clay. This This recipe is similar in flavor should cause it to soften. You could also wrap the fondant in plastic and appearance to Pecan Rolls. wrap and cover it with a warm This method uses less caramel and damp tea towel for 15 minutes. This gives a more uniform, rounder will also cause it to soften. If it roll.) Form Cream Fondant fladoesn't, it may be overcooked. Fol- vored with 1 tablespoon vanilla, low directions for recooking fondant maple or rum extract into logs about 1x3 inches. Place logs on on page 17 of Candymaking. tray. Freeze If you have stirred the fondant waxed paper-line- d fork, dip for more than 1 hour and it hasn't overnight. Using a set up, try letting it rest for a few each frozen fondant log into warm minutes without stirring. This will Dipping Caramel, then onto a bed sometimes cause the fondant to of pecan pieces or halves. Cover begin the desired crystallization the caramel completely with nuts, process. If resting the fondant pressing gently so nuts adhere to doesn't work, it may be under- caramel. Place log on waxed paper to cool. Repeat with remaining cooked. Follow directions for logs. When candies are cold, cover on page 17. RECOOKING CANDIES tightly with plastic wrap and store in refrigerator or other cool area. and caramels Fondants, fudges can be recooked if they are under-o- r Makes 10 logs. MAZETTA overcooked or if the candy "sug2 egg whites, at room temperaars," as long as the candy has not been scorched. It's a simple proce- ture 34 cup light corn syrup dure and can save your batch. This V4 is what you do: cup water v2 cup sugar In a heavy saucepan, combine IV2 Using electric mixer, beat egg cups water and the cooked candy. Place over low heat and stir with a whites in large bowl until stiff; set wooden spoon until the mixture is aside. In a saucepan, comIncrease the heat to bine corn syrup, water and sugar. inch rolls. together to seal; roll smooth between your hands. Wrap in plactic wrap and place in refrigerator to prevent roll from flattening. To serve, let candy warm '.to room temperature and slice, in inch thick. Makes 12 4-rounds d. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brush. Clip on candy thermometer. Cook syrup to 242F (120C) or soft-bastage. Beating constantly with elec ll tric mixer, slowly pour hot syrup into egg whites; continue beating several minutes until mixture holds its shape. Use immediately, or refrigerate in a covered container for up to 2 weeks. Makes enough for 3 batches of fondant. Festival Favorites LICORICE CARAMEL CANDY can Eagle brand milk 1 cup butter IVi cups light corn syrup 34 teaspoon licorice oil 2 cups sugar V4 teaspoon salt 1 teaspoon black food coloring Combine all ingredients in heavy saucepan, except licorice oil and food coloring. Cook, stirring, until mixture boils. Cook to soft ball stage, 234F. Do not overcook. Remove from heat and stir in oil (or anise) and food coloring. Pour in 9x13 buttered dish. Cool and cut into squares. (Helen Porter) (Elda Rae Gunn) 1 COOL WHIP CANDY Hershey bar (8 ounce) coconut 1 carton Coo! Whip Melt candy bar and cool. Add Cool Whip and fold together. Drop by teaspoon on flaked coconut. Roll and put on tray. Freeze or refrigerate. (Sharon Kofford) 1 HEAVENLY DOUBLE DIVINITY First mix: cup water cup light corn syrup 3 cups sugar Cook first mixture until firm ball, 245F, is reached. When it is done, put second mixture on medium heat and cook until very firm ball is formed. Second mix: 1 cup water cup sugar While second mixture is cooking, beat 3 egg whites until stiff. Pour first mixture over whites in fine thread stream. Beat until all is gone; then add second mixture slowly, also in a thin thread. Continue beating for several minutes, until divinity begins to lose its gloss. At that time, add: 2 teaspoons vanilla 1 cup chopped nuts (optional) Spoon onto waxed paper immediately. Four hands are needed since it sets up very fast. This candy melts in your mouth. (Elaine Reiser Alder, First Lady of Dixie College, St. George) FRYING PAN ENGLISH TOFFEE 1 cube butter 1 cup sugar 1 teaspoon vanilla 1 small package slivered almonds 1 tablespoon water 1 cube margarine 34 pound Hershey bar 2 cup chopped walnuts 3 tablespoons corn syrup In an electric frying pan on high heat, melt butter, margarine, sugar, water and corn syrup. Stir in one direction until all ingredients melt and change color. When color becomes the color of brown paper bag and will follow spoon, pour out on greased cookie sheet. Spread. Top with chopped Hershey bar and spread evenly over top of candy. Add chopped nuts. (Claudia Demke) Vt 1 Lion House Recipes CARAMEL TURTLES 2 2 2 cups sugar cups light corn syrup cups light cream Vi teaspoon salt 3 4 cup evaporated milk 6 tablespoons butter Pecan halves In heavy saucepan mix sugar, corn syrup, cream, and salt. Bring to boil and cook to soft-ba- ll stage. Slowly, so boiling doesn't stop, add evaporated milk and butter. Continue cooking till about 238F (247 degrees F at sea level). Arrange pecans in clusters on wax paper on baking sheet. Drop spoonful of caramel onto each pecan cluster. Cool. Dip candies in chocolate, if desired. Makes 2Vi pounds of candy. VINEGAR TAFFY 1 cups sugar tablespoons corn syrup 2 tablespoons butter V2 cup vinegar Ve teaspoon cream of tartar Pinch of salt In heavy saucepan combine all six ingredients. Stir till sugar is dissolved. Cook to about 260 degrees F. at sea level, or hard-ba- ll stage. Remove from heat and pour onto buttered cookie sheet. Cool till lukewarm and can be handled comfortably. Take a small piece of taffy at a time and stretch and fold till taffy turns light and pliable. Form into twisted ropes and cut into pieces with scissors. Wrap in wax paper or plastic wrap. Makes 72 pieces. (See CANDY, Page C2) 2 |