Old-fashioned candy recipes.
If you don't have a candy thermometer you can use these candy cooking tests instead.
When placed in a cold cup of water, candy will:
* Soft ball: 234[degrees]-240[degrees]F--form a soft ball that can be flattened
* Firm ball: 242[degrees]-248[degrees]F--form a firm ball that holds its shape until pressed
* Hard ball: 250[degrees]-268[degrees]F--form a ball that is pliable and holds its shape
* Soft crack: 270[degrees]-290[degrees]F--separates into hard but not brittle threads
* Hard crack: 300[degrees]-310[degrees]F--cracks easily
* Caramel: 320[degrees]-350[degrees]F--mixture coats metal spoon and forms light caramel-colored mass when poured onto a plate
For high altitude-lower candy temperature 2[degrees]F for each 1,000 feet of elevation.
Candied Orange Peel Peels from 3 large oranges or grapefruits 3/4 cup water 2 tablespoons corn syrup 2-3/4 cups sugar, divided Cut the peel on each fruit into quarters. Pull the peel off in these quarter sections. Slice peel into 1/4-inch-wide strips. Put them in a 3-quart saucepan (not aluminum) and add water. Bring to a boil, reduce heat, and simmer 15 minutes. Drain. Boil the water, syrup, and 2 cups of sugar until the sugar dissolves. Add the peels. Simmer 40 minutes, stirring occasionally. Remove the peels with a slotted spoon. Then put on a rack over a baking pan. Drain for 5 minutes, separate peels, and dry for another hour. Toss the peels into a plastic bag with the remaining sugar. Allow to air dry 3 more hours, then store in an airtight container. Keeps one month or can be frozen. Makes 30-40 pieces. Use the leftover syrup from the candied orange peels on your pancakes, waffles or French toast for a gourmet taste. Vinegar Taffy 2 cups dark corn syrup 1 cup sugar 2 tablespoons butter 1 tablespoon vinegar Food coloring 1 teaspoon baking soda 1 teaspoon vanilla Combine first four ingredients in a saucepan. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking to 260[degrees]F. Remove from heat and stir in soda, vanilla and a few drops of food coloring. Beat until smooth and creamy. Pour into a buttered pan. When cool enough to handle butter hands and pull until light in color. Pull into long strips and cut into 1 inch pieces. Makes 8 dozen. Vinegar Candy 2 cups sugar 1/2 cup cider vinegar 2 teaspoons butter Combine ingredients in a saucepan and cook to 275[degrees]F. Pour into well buttered jellyroll pan, let cool, and break. Makes 24 pieces.
Peanut Brittle 3/4 cup corn syrup 2 cups sugar 3/4 cup hot water 2 cups raw peanuts 1 teaspoon soda 1-1/2 teaspoons salt Grease 2 jellyroll pans. In a saucepan add corn syrup, sugar, and water. Bring to a boil and cook to a hardball stage 260[degrees]F. Add peanuts and cook to hard crack at 290[degrees]F. Add soda and salt. Stir well and pour into pans and spread thin. Cool quickly. I usually make this for Christmas and don't have room left in my refrigerator so I just set it outside in the snow for a few minutes until it has cooled. Makes 3-4 dozen pieces. Sugared Nuts 3 cups walnut halves 1-1/2cups pecan halves 2 cups sugar 1 cup water 1/4 teaspoon cinnamon Mix ingredients in a heavy skillet. Cook until water disappears and nuts have a sugary appearance. Remove from heat and pour nuts onto a baking sheet. Separate quickly with 2 forks. Makes 5 cups.
Jill Cooper and Tawra Kellam are frugal living experts and the authors of the Dining On A Dime Cookbook, available from the Countryside Bookstore. Dining On A Dime will help you save money on groceries and get out of debt by cooking quick and simple homemade meals. For free tips & recipes visit www.LivingOnADime.com.
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|Author:||Cooper, Jill; Keelam, Tawra|
|Publication:||Countryside & Small Stock Journal|
|Date:||Oct 27, 2012|
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