Show PEANUT BRITTLE IS EASILY MADE give it a try when next you make alake candy at home flome by BI EDITH M H BABBER 0 NUE in a while we get gel the urge to ninke make candy at home there la Is just nothing else which will do and all so when the kitchen Is clear of the other cooking we decide to anke up a batch of 0 candy there Is always alboss tile the momentous decision of what whal kind shall it be fudge usually wins but sometimes it will be tally taffy or butterscotch or peanut brittle once in a while we go so far as to make fondant but bin use it at once for cream wafers it Is only at holiday time that we go in seriously tor for mak ing bonbons bonbonis bon bons sometimes we dip the wafers in chocolate and nothing Is better than ban a chocolate mini allot or win bergreen ter green reen cream wafer the easiest of all these candles candies to make inake to Is peanut brittle which can be made instead of pecan or coco coconut nut or bran brittle by adding one of these in place of the peanuts to 0 o following the recipe for the brittle bridle be sure to stir the sugar over a low heat and to use a heavy frying pan aluminum or iron or steel with all the other candles candies for which recipes are given here one point shrill should III be particularly considered crystals should not be allowed to form around the sides of the saucepan during the cooking to prevent this stir the sugar with the liquid until it Is absorbed if you cover the pan for two or three minutes the steam will wash the sugar sug gar from the sides of the uteri off and crystals are not as likely to form if they do form wash them from the sides with a wet cloth wrapped around a fork the reason we are so fussy about a few crystals Is because of a law of physics when there Is one crystal others are anre likely to follow it out of solution and we will have su sugary ary candy this prevents butterscotch butterscotch from hardening and from mm being smooth it keeps taffy from putting pulling and Is bound to make grainy fudge find and fondant in making fudge I 1 ond and I 1 get an always smooth and creamy product if I 1 cook the chocolate with cold water until smooth and thick aich will be about at the boiling point I 1 the then add the sugar and milk and KO go on in he usual way it Is interesting and inexplicable to find that when fudge Is made this way we get the soft ball which Is the test for length of time for cooking about six degrees lower than when the chocolate Is oot not cooked first if you use a candy thermometer ati b e sure to note the temperature il derees erces fahrenheit for or this Is if lm im por quick cooling should be used for or fudge the saucepan should be set in cold water tor for two or three minutes until the sticks to the bottom of 0 the pan when it Is stirred fudge made by this method may be put in the pan while it Is still in a condition to be poured in making taffy and butterscotch the should be poured into the pan quickly and the pans should not dot be scraped taffy should be cooled quickly by setting the pan in cold wa ra ter and as the edges harden folding them in to the center pulling should be done lightly with the fingers not with the whole band if you have ever been present at a childrens candy pull you know the results of li rind pull ing pulling lightly with the lingers fingers pulls in the air find and makes a taffy delicate in texture and flavor of course this inkes no difference to the small boys or girls who enjoy their own solid grubby product as no do other candy Is ever enjoyed white taffy 4 cups sugar 1 cup bolang water 2 tablespoons vinegar 2 tablespoons butter stir until the sugar Is dissolved dissolve d boll until it cracks degrees fan fab ren brenhelt helt flour into a well greased pan cool quickly and as soon as it Is cool enough to handle pull until white cut in pieces and wrap in oiled paper culler butter I 1 cup sugar 1 cup molasses I 1 tablespoon vinegar 2 tablespoons butter mix ills the Ingred ingredients lents stir over the fire until dissolved eoll boll without stir ring until when tried la in water it Is brittle degrees fahrenheit pour into well greased pans and when nhen it be gins to harden mark into squares fudge 2 squares chocolate cup cold water 2 cups granulated sugar cup milk 2 tablespoons butter I 1 teaspoon vanilla place the cutup cut up chocolate and cold water to in a smooth unburned saucepan stir over low fire till chocolate Is melt ed remove from fire and stir until smooth stir in sugar gradually and add milk then stir oser lire fire until sugar Is dissolved boll boil over medium flame until it reaches V as 3 degrees fahrenheit or until a soft hill hall will form when a teaspoonful of the Is dropped dropp cil in cold water later when test ing remove the pan from flame when test Is obtained add butter and canil la ia put pan lo in cold water to cool for about two minutes until tile HIP mixture be begins ins to stick to the bottom of the par pan remove pan peat beat until it begins to thicken and lose its shine flour at ai once on a damp cake pin pan greasing Is unnecessary CL 0 1811 1933 bell syndicate service |