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Show This Week's RECIPE . . . As the holiday season approaches approach-es you will want to make some special candy for special occasions. occa-sions. English Toffee makes an ideal candy for gifts because it looks so professional, keeps so well and is so easy to pack. Panocha is another favorite. ENGLISH TOFFEE 14 pound milk chocolate 2 cups salted almonds 2 cups butter or margarine 2 cups beet sugar 2 tbs. white corn syrup 6 tbs. water 1 tsp. vanilla Cut chocolate fine; melt in a double boiler over lukewarm water (115 deg. F.) (higher heat causes chocolate to gray and streak); stir occasionally. Slice 1 cup of the almonds in halves lengthwise;, coarsely chop remainder remaind-er of nuts. Melt butter or margarine marg-arine in heavy frying pan; add sugar, the almond halves, corn syrup and water; stir until sugar is blended and no undissolved sugar adheres to sides of pan. Cook very slowly untiL small amount in cold water separates into hard but not brittle threads ' (290 deg. F.); stir occasionally to prevent burning. Add vanilla. Pour to 14 inch thickness into 10 x 15 x 1 inch buttered pan or individual molds. When cool, spread melted chocolate evenly over top, sprinkle with remaining chopped almonds. When hard, break into pieces. Store in tightly covered container between wax paper layers. Makes about 3 pounds candy. PANOCHA 2 tbs. butter or margarine cup half cream and half milk, or rich top milk 1 cup brown sugar, firmly packed V2 cups beet sugar 1 tsp. vanilla V2 to cup broken nutmeats Melt butter or margarine in a medium-sized (2 qt.) saucepan, using rubber spatula to bring it up around sides of pan, greasing well. Pour cream and milk into ' pan, place over heat and bring to boiling point. Add sugars and stir well to dissolve. Cover pan and bring mixture to a boil slowly;' slow-ly;' cook about 1 mnute or until sugar crystals are melted down from the sides "of the pan. Remove cover and continue gentle cooking without stirring to a softball stage (238 deg. F.) about 20 minutes. Remove from heat; let stand without moving until candy is lukewarm, and bottom of pan is barely warm to the hand. This will take about 1 hour. ' Add vanilla and nutmeats. Stir-beat until candy becomes creamy and starts to lose its gloss. Pour into a buttered 8-inch square pan. Cut into pieces while still warm. Makes about 2 dozen pieces. |