OCR Text |
Show Candy contest recipes Rich Caramels By BEA W. ADAMS " 2 cups sugar 18 tsp. salt 2 cups It. Karo syrup 1 sq. butter or margarine 1 can (13 oz) evap. milk 1 tsp. vanilla 1 cup coarsely chopped nuts mixture does not stop boiling and stirring all the time. Cook to a medium to firm ball stage (230-232 to 234-236). Add vanilla and nuts and pour into a large buttered pan to cool. Remove from pan when firm, cut in desired pieces, and wrap in plastic wrap (Handiwrap). Note: For caramel corn or carameled apples, cook only to soft ball stage! Boil sugar, salt and syrup, I stirring occasionally, until it begins to change color (10 to 15 minutes). Add butter and stir until melted. Add milk gradually, making sure Melt-In-Your-Mouth Toffee Crunch By PATRICIA GOFF 1 cup sugar 2 sticks margarine (1 cup) xk tsp. vanilla A tsp. almond 3 cup water Topping: about 2 cup grated baking chocolate about Mi cup chopped nuts Put above ingredients in heavy saucepan. Butter a cookie sheet with sides. Stir on medium heat to dissolve ingredients and melt margarine. Turn heat to high till it boils, wash down sides of pan, then turn heat to medium high. Stir constantly, about 10 minutes, until it starts to turn dark. Pour immediately im-mediately on buttered pan. Spread evenly. Sprinkle grated chocolate on top of hot candy, spread when it melts, sprinkle with nuts. Cool thoroughly and break into pieces. Freezes well. Hadfield Hay (made just for grandkids) 1 18 oz. pk. corn flakes 1 13 oz. pk. Rice Krispies 1 14 oz. pk. shredded coconut l'2 cups salted Spanish peanuts Mix the above together in a large pan, breaking up corn flakes with hands. Set aside. 2 cups dark Karo syrup 2 cups sugar 1 cup evaporated milk 1 Tb. butter or margarine Combine Karo, sugar and milk in large heavy saucepan. Bring to a boil, stirring constantly and cook until soft ball stage - 20-30 minutes. Remove from heat, stir in butter. Pour onto dry ingredients and mix well. Press firmly into 3 or 4 buttered dripper pans (9x13). Cut into squares and cool. Black Walnut Divinity By BEA W. ADAMS 2 23 cups sugar 2 egg whites f.g. salt 23 cup It. corn syrup Vz cup hot water 1 tsp. black walnut flavoring Vz cup black walnut pieces Stir sugar, salt, corn syrup and hot water over medium heat until dissolved. Cook without stirring until 250 F. or hard ball stage. Meanwhile beat the egg whites (have them room temperature) until stiff but not dry. Pour cooked syrup slowly over' the beaten egg whites mixing in with a rubber scraper and beating (medium to high speed) until mixture begins to stiffen. Add flavoring and beat in. Fold in nuts. Spoon out onto greased pan. Best Ever Fudge By BEA W. ADAMS 1:,4 cups cream 4 cups sugar dash of salt Vz Tb. It. Karo syrup Vz Tb. butter 4 sqs. unsweetened chocolate 12 Tb. vanilla 1"2 cups coarsely chopped nuts . Pour cream into large heavy pan and add sugar, salt, syrup and butter. Stir over medium-high heat until butter dissolves. Then cover with lid and cook over medium heat, not stirring, until mixture comes to a good boil. Turn heat to low and cook until soft ball stage 227 to 229 F. Pour out on marble slab or a cooled countertop (don't scrape pan) and cool. Beat with wooden paddle. When it starts to thicken add vanilla and continue to beat. Add walnuts and mix in well. Knead and shape into rolls. Note: If using cold water testing, don't stir. |