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Peanut Brittle: My Great Grandmother's
1c. sugar
1c. water
1 c. light korn syrup
1 tsp vanilla
2c. peanuts
1/2 tsp baking soda
Combine sugar, water,& korn syrup in heavy bottom 3 qt sauce pan. Cook stirring occasionally, over medium high heat untill temp registers 275 on candy thermometer, or soft crack stage about 20 min, (mixture form pliable strands when drizzled from a metal spoon. Stir in peanuts, continue to cook stirring occasinally to prevent the nuts from scorching untill the temp. reaches 305 or hard candy stage, 5 to 7 min longer. Mixture will be amber colored when dropp into ice water and removed and beant will snap. remove the sauce pan from the heat Quickly stir in the vanilla and the baking soda. Spread quicly into a greased cookie sheet, Let cool, will be hard. Snap into pieces. Serve or Store
Peanutbutter Fudgies:My Mom's
2 cup sugar
2 1/2 tabsp cocoa
1/2 cup can milk
1/2 cup butter
1/2 cup peanutbutter
2 cups quick cooking oats
Combine sugar & cocoa in large saucepan, add milk stir until smooth. Add butter,
place over high heat & bring to a boil. Boil approx. 2 min & remove from heat.
Add peanutbutter stir until melted. Add oats mix well. Drop by tesp onto was
paper or buttered foil. cool Makes approx 3 1/2 doz.
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Peanut Butter Cups: My Mom's
1 lb butter
2 c. peanut butter
2 1/2 to 3 lbs powdered sugar
3 tsp vanilla
Cream butter & peanut butter, add sugar untill the consitency to form balls, add vanilla. Mix well. Shape balls patten a little. Dip in chocolate
Pecan Divinity
2 1/3 c. sugar
2/3c. light corn syrup
1/2 c. water
2 egg whites
1/4 tsp salt
3/4 c. pecans
1 tsp vanilla
Mix sugar, corn syrup,water in a suace pan. Stir over low heat untill sugar disolves. When boiling (245 temp on candy ther.) cover for one minute. take off lid cook untill a samll drop into cold water beads up. When almost done beat egg whites and sugar on high speed untill stiff. slowly pour in syrup and continue to beat untill no longer shiney. Mixture will hold shape, add pecans and vanilla. (also candie cherry)
Drop by top in wax paper. | |
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Rock Candy: My Mom's
2c. sugar
1 c water
1/2 c white karo syrup
Cook sugar, Karo & water to 300, Add flavoring & color.
Pour immediatly into greased slab (foiled cookie sheet)
Use about 1/2 t of any of these oils (cinnamon, peppermint, clove, etc)
Carmel Candy: My Mom's
3c sugar
2/3 c.water
1 1/2 white karo
pinch of salt
Cook 1c. cream with sugar & karo, untill soft ball stage, Add 1 c. cream very slowly not to stop boiling. Cook to hard ball stage pour on buttered slate & cut into squares. Wrap in oil paper Chocolate Fudge : My Great Grandmother's
2c. sugar
2 squares unsweetened chocolate or 6 tbsp cocoa
2 tbsp butter
2/3 c milk
1 tsp vanilla
Combine sugar, milk, butter, salt, and grated chocolate or cocoa. cover until boiling point is reached. Boil to soft stage. Beat untill mixture is creamy thick and will hold its shape dropped from a tsp. pour into well buttered shallow pan. let cool. Cut in squares. |
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