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HINTS FOR USING A CANDY THERMOMETER Recipe via Meal-Master (tm) v8.05
Categories: Candies, Information Candy-making secrets
Learn all the secrets of really GREAT candy making! *The first thing that
should be done each day, before you start, is to TEST YOUR THERMOMETER! To
do this: immerse thermometer in cold water. Bring water to a boil. At sea level water boils at 212º
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ALMOND BARK
Recipe via Meal-Master (tm) v8.05 Yield: 40 Servings
1 c Whole unblanched almonds
3 pk (6 oz) semisweet chocolate chips OR
1 LB White candy coating
2 TB Solid vegetable shortening
Spread almonds in a baking pan and toast in a 350 oven for about 8 minutes,
shaking pan occasionally. Let cool. Line a rimmed 10 x 15-inch pan with wax
paper, covering bottom and sides of pan. Place chocolate chips or candy
coating in the top of a double boiler. Add shortening and stir over barely
simmering water just until mixture begins to melt. Remove from heat; stir
until completely melted. Stir in toasted almonds. Turn mixture into pan and
spread to distribute nuts evenly; to spread more smoothly, drop pan onto
counter several times from a height of about 8 inches. Refrigerate candy
just until firm. Break into pieces before serving.
To store, cover airtight and refrigerate for up to 3 weeks.
Makes about 1 1/4 pounds.
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Almond Joy Candy
Recipe via Meal-Master (tm) v8.04
1 can (14 oz) sweetened Condensed milk
2 oz Chocolate; unsweetened
1/4 Ts Salt
1 Ts Vanilla
3 c Coconut; shredded
45 Almonds; whole, salted
Preheat oven to 350º. In top of double boiler, combine condensed milk, chocolate and salt. Cook over rapidly boiling water; stirring often, for 5 to 7 minutes, or till until mixture thickens. Remove from heat and stir in vanilla and coconut. Form cookies by dropping teaspoons of mixture on well-greased baking sheet, 1" apart. Top each with a whole almond. Bake on middle sheet of oven for 10-12 minutes, watching cookies carefully after 8-9 minutes, as the bottom can get too brown. Immediately remove cookies from pan with metal spatula and cool on wax paper covered rack.
These taste a bit like the chocolate bars; hence the name. They freeze well. From _Heartland: The Best of the Old and the New from Midwest Kitchens_
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AMARETTO BALLS
Recipe via Meal-Master (tm) v8.05 Yield: 8 Servings
1 Vanilla wafers
1/4 c Karo syrup (white)
3 Ts Cocoa powder
1/2 c Amaretto liqueur; (Can use rum, bourbon, kahlua).
2 1/3 c Confectioner sugar
1 c Pecans; or almonds - chopped
1 pk Choc. chips (12-oz pkg.)
2 TB Crisco; or 1/2 block paraffin
Put all ingredients, except the chocolate chips and paraffin in a large plastic bag. Mix together well by kneading outside of plastic bag. When completely blended, form small balls and place on waxed paper in one layer and chill quickly in freezer for about 20 minutes (uncovered). Meanwhile, melt chocolate chips with 1/2 block of paraffin or 2 T. Crisco shortening in double boiler over med. to low heat. When candy balls are chilled, dip one at a time in chocolate. Keep in cool place to store.
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Northwestern Apple Candy
Recipe via Meal-Master (tm) v8.02
4 To 5 unpeeled apples
2 TB Unflavored gelatin
1/2 c Cold water
2 c Sugar
1 TB Cornstarch
1/8 Ts Salt
2/3 c Coarsely chopped walnuts
1 Ts Grated lemon peel
1 TB Lemon juice
1/3 c Confectioners' sugar (for rolling)
Wash apples; without peeling or coring, cut in small pieces. Cook until very tender in just enough water to avoid scorching. Put through a food mill or sieve and measure 2 cups pulp into a 2-quart heavy saucepan. Cook until thick, stirring often.
Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to apple pulp. Cook again over low heat, stirring constantly, until mixture is very thick. Add gelatin; stir until gelatin is dissolved and mixture is again thick. Remove from heat.
Stir in walnuts, lemon peel and juice. Turn into an 8" square shallow glass dish that has been rinsed with cold water. Let stand 24 hours.
Cut rectangles (about 60). Roll in confectioner's sugar, and place on rack until outside is dry. Store in covered container. Makes about 1 pound 12 ounces.
Note: You can use 2 cups sweetened canned applesauce to make this confection, but reduce the amount of sugar from 2 to 1-1/3 cups.
From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett
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Bailey's Irish Cream Snowball Truffles
Recipe via Meal-Master (tm) v8.05 Yield: 60 truffles
1 1/4 LB White chocolate
3/4 c Heavy cream
1/4 c Bailey's Irish Cream
1/4 c Unsalted butter; softened
Sliced almonds; crushed
Confectioners sugar
Coarsely chop the chocolate. Set aside. Combine cream and Baileys in a saucepan and bring to boil. Remove from heat and stir in chocolate until melted then stir in butter until melted. Chill the chocolate mixture; spoon out and shape into 1" balls; roll in crushed almonds. Dust with confectioners sugar. Keep refrigerated until ready to use. Yield - 60 to 70 truffles.
Source: Bailey's Irish Cream recipe booklet (1993)
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Basic Divinity
Recipe via Meal-Master (tm) v8.02
2 c White Sugar; Granulated
1/2 c Light Corn Syrup
1/2 c Water
1 pn Salt (1/8 tsp.)
2 Egg Whites; Lg.
1 Ts Vanilla Extract
1 c Nuts; Chopped, OR
1 c Cherries; Chopped, OR
1 c Orange Peels; Chopped, Etc.
TO PRE-WARM A CANDY THERMOMETER, SIMPLY PLACE IT IN A SMALL SAUCEPAN OF COLD WATER AND BRING IT TO A BOIL. LET IT SIMMER UNTIL YOU NEED THE THERMOMETER.
STEP 1: Pre-warm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe.) Fill a glass with ice cubes and water. To make dropped divinities; you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid.
STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil.
STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double-check, remove lid, leaving the wax paper in place.)
STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the pre-warmed thermometer. No need to stir.
STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240º F. (115.5º C.).
STEP 6: Test the syrup when the thermometer registers 246º F. (119 C.). Continue testing until it reaches the firm-ball stage, 246º to 260º F. (119º to 126.5º C.). Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean.
STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one.
STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also, if it is a hot and humid day, it will take longer also.
STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If your machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost-free freezer to set up.... or finish by hand.
STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon.
STEP 11: Drop or spread the divinity either on wax paper-covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you may be one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator.
Makes 1 pound but looks like more.
Recipe CANNOT be doubled; it can be frozen but not for extended periods of time.
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UNCOOKED FONDANT/CANDY VARIATIONS
Recipe via Meal-Master (tm) v8.05 Yield: 2 Cups
3 TB Butter; or margarine
1/4 c Evaporated milk
1 Ts Vanilla extract
1/4 Ts Salt
4 1/4 c Powdered sugar
Melt butter or margarine in a saucepan over low heat; stir in milk,
Vanilla and salt. Remove from heat; add powdered sugar gradually. Turn out
onto a board, lightly sprinkled with powdered sugar and work with hands
until smooth. Yield 2 cups fondant to use in making candies.
Ø 1-CHOCOLATE COVERED CHERRIES: Drain thoroughly 24 maraschino cherries. Cover cherries completely by shaping 2 teaspoons fondant around each cherry. Use 1 cup fondant for 24 cherries, dip in chocolate Dipping chocolate 1 pkg. German chocolate 1 pkg. semi sweet chocolate chips 1/4 cup paraffin melt over hot water. drop fondant creams, one at a time, in melted chocolate dip. Remove with fork onto waxed paper. Chill well. Yield 24 chocolate covered cherries.
Ø 2-Stuffed Dates Split and remove pit from 24 dates. Use about 1 tsp. of fondant to fill cavity of each date. Use 1/2-cup fondant for 24 dates.
Ø 3-Cinnamon Balls Shape 1/2-cup fondant into 1-inch balls then roll one at a time in 2 tsp. cinnamon Yield 2 1/2 dozen balls. 4-Peppermint Patties Blend together with hands: 1/2 cup fondant, 1/2 tsp. peppermint extract, 2 drops red food coloring. Shape the mixture a teaspoon at a time into flat patties. Yield 24 patties 5-Peanut butter drops Blend 1/2-cup fondant with 1/4-cup peanut butter and 2 T corn syrup. Drop from a teaspoon onto waxed paper to form drops inch across. Yield 2 dozen drops
Pat Dwigans
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BASIC FONDANT
Recipe via Meal-Master (tm) v8.05
3/4 c Boiling water
2 c Sugar
1/8 Ts Cream of tartar
Recipe by: Los Angeles Times
Heat water to boiling in 2- or 3-quart saucepan and remove from heat. Add sugar and cream of tartar. Stir with wooden spoon until all sugar dissolves, 6 to 8 minutes, taking care not to splash mixture on sides of pan. Place syrup mixture over medium-high heat. Heat almost to boiling. Cover pan tightly with lid and remove from heat. Let stand 3 minutes. Uncover, return to heat and boil briskly. Do not move pan or stir during this time. While syrup cooks, wash any crystals that form on sides of pan by wrapping damp cloth around tines of fork and wiping crystals out with upward motion so that no crystals fall back into syrup. Continue cooking until syrup reaches softball stage, exactly 238º on candy thermometer, about 35 minutes. Remove from heat and let stand very few minutes, or just until bubbles disappear. At once, pour onto marble slab or large, shallow platter. Do not scrape pan. Let cool undisturbed until slab or bottom of platter feels comfortably cool to palm of hand (about 105º), about 50 minutes. Now start turning edges of candy in toward center, using spatula or wooden spoon. As candy turns creamy and crumbly, gather mixture up in your hands and knead as you would for bread until you get smooth, white ball of fondant. Wrap fondant in plastic and store in glass jar covered with tight lid. Let fondant mellow 24 hours to 3 days. Remove fondant ball from jar and form into small balls. Makes about 3/4 pound.
Adapted from ZaSu Pitts'"Candy Hits" Copyright Los Angeles Times
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CHOCOLATE DIPPED FONDANT (ZASU PITTS)
Recipe via Meal-Master (tm) v8.05 L.A. TIMES FOOD SECTION 2/95
----BASIC FONDANT-----------
3/4 c Boiling water
2 c Sugar
1/8 Ts Cream of tartar
----CHOCOLATE-DIPPED FONDANT---------
Basic Fondant
1 LB Dipping or coating chocolate, shaved into small pieces
BASIC FONDANT - Heat water to boiling in 2- to 3-quart saucepan and remove from heat. Add sugar and cream of tartar. Stir with wooden spoon until all sugar dissolves, 6 to 8 minutes, taking care not to splash mixture on sides of pan. Place syrup mixture over medium-high heat. Heat almost to boiling. Cover pan tightly with lid and remove from heat. Let stand 3 minutes. Uncover, return to heat and boil briskly. Do not move pan or stir during this time. While syrup cooks, wash any crystals that form on sides of pan by wrapping damp cloth around tines of fork and wiping crystals out with upward motion so that no crystals fall back into syrup. Continue cooking until syrup reaches softball stage, exactly 238 degrees on candy thermometer, about 35 minutes. Remove from heat and let stand very few minutes, or just until bubbles disappear. At once, pour onto marble slab or large, shallow platter. Do not scrape pan. Let cool undisturbed until slab or bottom of platter feels comfortably cool to palm of hand (about 105º), about 50 minutes.
Now start turning edges of candy in toward center, using spatula or wooden spoon. As candy turns creamy and crumbly, gather mixture up in your hands and knead, as you would bread until you get a smooth, white ball of fondant. Wrap fondant in plastic and store in glass jar covered with tight lid. Let fondant mellow 24 hours to 3 days. Remove fondant ball from jar and form into small balls. Makes about 3/4 pound.
· CHOCOLATE-DIPPED FONDANT - Place chocolate in top part of double boiler. In lower part, place enough warm water (100 to 120 degrees) to touch top pan. Keep water temperature constant. Melting chocolate takes time. Do not hurry. When chocolate is softened, remove top of double boiler from water and stir vigorously until smallest lumps are all worked out. This creaming develops chocolate texture; it must be repeated often throughout dipping. Exchange warm water for cooler water (85º) in bottom of double boiler. Make sure chocolate does not come in contact with steam or water; even trace can spoil it. Pour 1 cup chocolate onto marble slab or into small bowl. Work back and forth with fingers until chocolate feels cool, 83 degrees is perfect. (Knowing when chocolate is cool comes with practice. To test, let it string from tip of hand into melted chocolate. If it holds ruffly appearance on surface for a few seconds, it is ready for dipping.) Drop fondant or other center of choice into cooled chocolate, roll to coat, and lift out with dipping fork. Scrape off excess chocolate. Drop onto wax paper, right side up. As candy drops from dipping fork, twist thread of chocolate to make swirl across top of candy. Makes enough to cover about 3/4 pound of fondant. Source: Candy Hits (Duell, Sloan and Pierce; 1963) by Zasu Pitts, who died the same year. If you find this book in a used bookstore, grab it.
Presented by: Laurie Ochoa, L.A. Times article, "Zasu's Dippy Chocolates", 2/9/95, page H2. "Pitts has lots of advice when it comes to dipping chocolate. Professional coating chocolate is what she considers the 'very best coating chocolate.' Never dip chocolate on a hot or damp day. Ideal conditions are when the room temperature is between 60º and 65º. And if something goes wrong, Pitts has lots of theories: 'If the coating streaks, is spotted, turns gray, or "blooms," as the professionals say, a number of things could be wrong - chocolate too hot, too cool, too poor a grade, or maybe you yourself are feeling anemic. "Streaks or spots, she says, might mean the chocolate wasn't creamed enough as it melted, or the chocolate may have dried too slowly. Too much of a base may mean the chocolate wasn't cool enough during dipping or that the room temperature was too warm during drying. Too rough of a coating may mean the chocolate was too cool."
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BENNE BRITTLE
* Exported from MasterCook *
2 c Sugar
1/2 Ts Vanilla extract
1/2 Ts Lemon extract
2 c Parched benne seed (sesame-seeds, I think)
"Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included."
Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm and break along the lines when cold. --Mrs. Rhett
From: 200 Years of Charleston Cooking 1930
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Black Walnut Candy
* Exported from MasterCook *
1 cup sugar
1 cup water
1 teaspoon salt
1 cup shelled black walnuts
1 pinch salt
1/2 teaspoon rum extract
Cook sugar and water until it barely threads (235º) and let stand until
bubbles leave. Add 1-tsp. salt and beat until cloudy. Add walnuts and
rum extract and beat until stiff. Pour onto board, let set, and
break into pieces.
Source: "Mountain Measures"---Junior League of Charleston, WV ed. 1974
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BUCKEYES
Simple and addictive Ohio candy!!
1-18 oz. jar peanut butter
1 stick margarine, softened
1 lb. confectioner's sugar
Mix above ingredients in large bowl.
Form into 1" size balls and place on waxed paper lined cookie sheets. Refrigerate.
1/2 bar paraffin
12 oz. bag semi sweet chocolate chips
Melt above in top of double boiler.
With toothpicks, dip peanut butter balls in chocolate covering all peanut ball except for an area about 1/3-1/2" in size. Place on waxed paper. Keep refrigerated.
Makes 8-10 dozen balls
From the kitchen of Carolyn Hepler, Lehigh Acres Florida
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BURNT SUGAR CANDY
* Exported from MasterCook * Serving Size: 40
1 c Evaporated milk
1/2 c Butter
3 c Sugar
1 tsp. Vanilla
3/4 c Nuts
Mix milk, butter and 2 cups sugar in saucepan, heating to boiling
point. Melt 1-cup sugar in saucepan stirring constantly. Cook to soft
ball stage. Add vanilla and nuts; beat until very firm. Pour into
buttered 9-inch square pan. Yield 40 pieces.
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BUTTERMILK PRALINES
Recipe via Meal-Master (tm) v8.05
2 c Sugar
1 Ts Baking soda
1 c Buttermilk
3/4 c Butter
1 Ts Vanilla
2 c Chopped pecans
In large pan combine sugar, soda, buttermilk and butter Cook to soft ball
stage on candy thermometer. Scrape bottom of pan frequently. Remove from
heat. Beat by hand until mixture becomes darker in color. Add vanilla and
nuts. Beat until mixture can be dropped onto waxed paper. If necessary
place candy in pan of warm water to retain softness (I assume a double
boiler like) The pralines keep indefinitely in a covered container. Set
these out to nibble on after a big Mexican food feast.
Variations:
Coffee Pralines: Add 2 Tablespoons instant coffee at initial cooking stage
Almond Pralines: Substitute almonds for pecans and almond extract for
vanilla
Chocolate Pralines: Add 2 Tablespoons powdered chocolate at initial
cooking stage.
Mixed Pralines: Use walnuts in place of pecans or mix walnuts, pecans and
almonds together. Do not use peanuts.
Source: Seasoned with Sun From The Cookie-Lady's Files
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OLD-FASHIONED BUTTERSCOTCH LOLLIPOPS
Recipe via Meal-Master (tm) v8.05 Yield: 12 Servings
1 c Sugar
1/4 c Light corn syrup
2 tb Water
1 1/2 ts Vinegar
1/4 c Butter; cut into 8 pieces
1/4 ts Vanilla extract
Lollipop sticks
Recipe by: Country Home, Holidays at Home 1994
Line several baking sheets with waxed paper; set aside. Use butter to grease the sides of a heavy 1-quart saucepan. In the saucepan, combine the sugar, corn syrup, water and vinegar. Cook over medium-high heat for about 5 minutes, to boiling, stirring constantly with a wooden spoon to dissolve the sugar. Avoid splashing the mixture on the sides of the pan. Carefully clip a candy thermometer to the side of the saucepan. Cook the mixture over medium heat, stirring constantly, while adding the butter, 2 pieces at a time. Continue cooking the mixture over medium heat, stirring occasionally, until the thermometer registers 300º, hard-crack stage. The candy mixture should boil at a moderate, steady rate over the entire surface. Reaching hard-crack stage should take 25 to 30 minutes. Remove the saucepan from the heat; remove the thermometer. Stir in the vanilla extract. Cool for 5 minutes. Pour the mixture, 1 to 2 tablespoons at a time, onto the prepared baking sheets. The mixture will for 2 to 3-inch circles. Quickly place a lollipop stick into each piece of candy, twisting gently to cover with the candy mixture. Let the lollipops harden. Wrap the lollipops individually in clear plastic wrap to store at room temperature. Makes 12 to 16 lollipops. Penny Halsey
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BUTTERSCOTCH-NUT BRITTLE
Recipe via Meal-Master (tm) v8.05
1 c Chopped salted mixed nuts
1 c Sugar
1/2 c Butter or margarine
1/4 c Molasses
1 TB Cider vinegar
2 TB Water
A dark-brown glossy brittle with a distinct toffee taste Sprinkle nuts
close together in single layer in greased jellyroll pan. In 3-qt heavy
Saucepan stir together remaining ingredients. Over moderate heat, stirring,
bring to boil; cover; boil 2 to 3 minutes. Uncover; wash down sides of pan
with pastry brush dipped in cold water. Continue at slow boil over moderate
heat. If syrup starts to scorch, stir without touching sides of pan. Cook
until mixture reaches 290º (soft-crack stage) on candy thermometer. Pour
over nuts; with greased spoon or spatula spread evenly. Cool; blot with
paper towels. Invert; break in irregular pieces. Store airtight. Makes 1
Lb.
Per 1-oz piece: 111 cal, 0 g pro, 16 g car, 6 g fat, 18 mg chol with
butter, 0-mg chol with margarine.
From Woman's Day 1/15/80 Famous Fannie Farmer's Candies and Cookies
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Cactus Candy
Recipe via Meal-Master (tm) v8.02
3 c Granulated sugar
1 c Water
2 TB Orange juice
1 TB Lemon juice
From: Arizona Cookbook
Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it is illegal to remove it from the desert).
Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch!
SYRUP for 2 QUARTS of CACTUS CUBES
Heat all ingredients until sugar is dissolved. Then add cactus.
Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup.
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CANDIED CITRUS PEEL
Recipe via Meal-Master (tm) v8.02
3 c Citrus peel, cut into strips from:(next 3 ingredients)
4 to 5 medium oranges
6 md Lemons
2 md to large grapefruit
12 c Cold water
2 1/2 c Sugar
1/2 c Honey
1 3/4 c Boiling water
From: Arizona Cookbook
Wash fruit. Score peel into quarters. Remove sections of peel with fingers; cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6 cups fresh water.
In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water. Bring to a boil, and boil about one minute. Add cooked, drained peel and briskly simmer until almost all of the syrup has been absorbed, about 30 to 40 minutes. Stir frequently to avoid sticking.
Transfer peel to colander. Drain well, about 10 minutes. In large bowl, toss drained peel with remaining 1-cup sugar to coat well. Spread pieces out on waxed paper to dry. Store in tightly covered container.
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CANDIED GRAPEFRUIT PEEL
Recipe via Meal-Master (tm) v8.02
Peels from 2 to 3 md Grapefruit
Water
3 c Sugar
Food coloring
Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1-cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color.) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1-cup sugar until well coated. Place on rack to cool. Store in a tightly covered container in cool, dry place. Keeps at least a month.
Source: Mom's old magazine clippings- 1940's to 1970's
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CARAMEL DIVINITY ROLL
Recipe via Meal-Master (tm) v8.05 Yield: 60 Servings
2 c Sugar
1/2 c Light corn syrup
1/2 c Water (for divinity)
2 Egg whites
1/4 Ts Salt
1/2 c Red & green candied cherries-finely chopped
14 oz Caramels
1 TB Water (for caramels)
6 oz Pecans; chopped
¨ 1. Combine sugar, corn syrup and water in a medium-size heavy saucepan. Heat quickly to boiling, stirring constantly. Wrap a fork with damp paper toweling; wipe the sugar crystals from the side of the pan as the mixture cooks.
¨ 2. Reduce to 260º on a candy thermometer. (A teaspoonful of syrup will form a hard ball when dropped in cold water.)
¨ 3. When syrup reaches 250º, beat egg whites and salt until they stand in firm peaks in a large bowl of electric mixer. Beating constantly, pour hot syrup VERY SLOWLY into egg whites. Continue beating until mixture is very stiff, and will hold marks of beater in mixtures (about 7 minutes).
¨ 4. Stir in candied fruits until well distributed. Turn out mixture onto a buttered cookie sheet; divide in half; shape each half into a roll 2" wide and 8" long. Allow to dry on cookie sheet about 1 hour.
¨ 5. Melt caramels with water in the top of a double boiler, over hot water, stirring several times.
¨ 6. Spread pecans on a large sheet of wax paper. Working with one roll at a time, spread with caramel mixture; roll in pecans to coat well.
¨ 7. Wrap each roll in foil or plastic; store at room temperature. Cut about 1/4" thick slices. Makes 2 1/2 pounds or about 5 dozen slices.
From Family Circle 11/72 Homemade Candies
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Carrot Candy
Recipe via Meal-Master (tm) v8.02
1 LB Carrots; peeled, cut in 1/2" chunks
1 c Sugar--plus more for sprinkling
2/3 c Fresh orange juice
1/4 c Fresh lemon juice
2 Ts Ground ginger
1/2 Ts Ground cinnamon
The color of carrots symbolizes prosperity.
In a large, heavy-bottomed saucepan, combine carrots and l/2 cup water. Bring to a simmer over low heat; cover and cook slowly until soft, about 30 minutes. With a potato masher, mash the carrots and any remaining liquid. Stir in sugar, orange juice and lemon juice. Return to a simmer over low heat and cook, stirring constantly, until a thick paste forms, 50 to 60 minutes. Stir in ginger and cinnamon. Let stand until cool enough to handle.
Sprinkle a small cutting board and rolling pin with water.
Turn carrot mixture onto the board and roll into a l/2" thick rectangle. Sprinkle generously with sugar. Let stand, covered with cheesecloth or a towel, for one day, until the top feels dry. Cut into 1" wide strips. Turn and sprinkle the other side of the strips generously with sugar. Let stand, covered with cheesecloth or a towel, for another day. Turn the strips daily, until the candy is dry, up to 4 days. After the strips feel crisp, cut into 1" diameter squares. Sprinkle again with sugar. (Store in an airtight container for up to 1 month.) Yield: About 30 candies.
Nutritional information per serving: 34 calories; 0 g protein; 0 g fat; 9 g carbohydrates; 5 mg sodium; 0 mg cholesterol.
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CASHEW NUT BRITTLE
2 c Granulated sugar
1 c Light corn syrup
1 c (2 sticks) unsalted butter
1/2 c Water
3 c Unsalted raw cashew nuts; coarsely chopped
2 ts Baking soda
1 ts Vanilla extract
Butter 2 baking sheets and set aside. Butter the sides of a 3-quart saucepan, and add the sugar, corn syrup, butter, and water. Stir over low heat until the butter has melted. Increase the heat and bring the mixture to a boil. Continue cooking over moderate heat, without stirring, for about 20 minutes, until the temperature reaches 275º F. (soft-crack stage) on a candy thermometer. Add the cashew nuts and continue cooking for about 5 minutes, until the candy thermometer registers 295º F. (hard crack stage.) You may stir occasionally, if necessary. Remove from the heat and immediately sift the baking soda evenly over the surface. (Be careful---the syrup will foam up.) Add the vanilla and stir to distribute the soda and vanilla throughout the mixture. Pour at once onto the prepared baking sheets. Tilt the sheets to spread the brittle about 1/2-inch thick. Allow to cool until firm. Break the brittle into pieces and store in an airtight container. Variation: Peanuts or other nuts can be added instead of the cashews, or you can use a combination of several nuts. Always choose the raw unsalted nuts that are available in health-food and specialty stores. The nuts will cook and "toast" when added to the hot syrup. Makes about 2 pounds.
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CHANTILLY CREAM SQUARES
Recipe via Meal-Master (tm) v8.05
2 c Sugar
1 c Milk
3/4 c Heavy cream
2 TB Light corn syrup
1/8 TB Salt
1 Ts Vanilla
1 c Chopped nuts
Grease 8-inch square pan; set aside. In 4-qt heavy saucepan stir well sugar, milk, cream, corn syrup and salt. Over moderately low heat, stirring slowly, bring to boil. Cover; boil 2 to 3 minutes. Uncover; wash down sides of pan with pastry brush dipped in cold water. Continue at slow boil without stirring until mixture reaches 234º (soft-ball stage) on candy thermometer. Remove from heat; cool slightly. Stir in vanilla. Beat until mixture starts to thicken; stir in nuts. Spread in pan. Let set until firm. Cut in 25 squares. Store airtight. Makes 2 pounds.
Per square: 137 cal, 1 g pro, 19 g car, 7 g fat, 14 mg chol From Woman's
Day 1/15/80 Famous Fannie Farmer Candies and Cookies
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CHERRY WALNUT DIVINITY
Recipe via Meal-Master (tm) v8.05
2 lg. Egg whites
1/8 Ts Salt
1 c Candied cherries; chopped
3 c Light brown sugar; packed
1 c Water
1 c Walnuts; chopped
1 Ts Vanilla extract
1 c Corn syrup
Boil sugar, syrup, salt, and water to firm ball stage (248º F). Pour slowly,
beating constantly, over stiffly beaten egg whites. Beat until candy begins
to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls
onto waxed paper, or pour into well-buttered pans. When cold cut in
squares.
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Chewy Pralines
2 cups sugar
2 cups white corn syrup
1 pound butter
2 cups whipping cream
2 teaspoons vanilla
7 cups chopped pecans
Over med-low heat, cook sugar and syrup. Cook until candy thermometer reaches 250º. Remove from heat and add butter. Stir until dissolved. Add whipping cream slowly. Return to heat and cook, stirring constantly until thermometer reaches 242º. Remove from heat ans add vanilla and pecans. Drop on buttered foil to cool. Yields about 60 pralines.
Per serving; 219 calories, 1g protein, 17g fat, 17g carbohydrates, 77mg sodium, 21mg cholesterol.
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CHOCOLATE-ALMOND BALLS
Recipe via Meal-Master (tm) v8.05 Yield 4 dozen.
1 (8-1/2 oz) package chocolate Wafers; crushed
1 c Almonds; toasted; finely chopped
1 c Powdered sugar; sifted
1/4 c Light corn syrup
1/3 c Chocolate-flavored liqueur
1 LB Vanilla-flavored candy Coating
4 oz semisweet chocolate
Combine first 5 ingredients in a large bowl; stir well. Shape into 1-inch
balls, and chill until firm. Place candy coating in top of a double boiler;
bring water to a boil. Reduce heat to low; cook until candy coating melts,
stirring frequently. Dip chocolate balls in melted candy coating, and coat
well. Place on wax paper to dry. Melt semisweet chocolate in a small
saucepan over low heat, stirring constantly. Remove from heat; stir well.
Drizzle over candy-coated balls. Store in an airtight container.
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Chocolate-Bourbon Balls
Recipe via Meal-Master (tm) v8.05 Yield: 18 servings
1/2 c semisweet chocolate chips
2 TB Honey
1 1/4 c Finely crushed vanilla-wafers
1 c Ground walnuts
1 TB Bourbon whiskey
Sugar
Recipe by: Betty Crocker's Microwave
· Mix chocolate chips and honey in 1-1/2-quart casserole or bowl. Microwave uncovered on high 1 to 2 minutes or until chips are melted; stir.
· Stir in vanilla wafers, walnuts and whiskey. Shape into 1-inch balls. Roll balls in sugar. Store in tightly covered container up to 10 days.
(Flavor will continue to develop as they stand.)
ABOUT 1-1/2 DOZEN CANDIES; 100 CALORIES PER CANDY.
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CHOCOLATE BRITTLE
Recipe via Meal-Master (tm) v8.01
1 lb Butter
1 lb Sugar
1 lb Almonds
1 lb Walnuts; finely chopped
1 lb Semi-sweet chocolate
1 c Walnuts; whole
In a saucepan cook butter & sugar, boiling 5 minutes. Stir in almonds & cook 10-20 minutes or until nuts begin to pop & turn brown. Pour into a shallow pan & let cool. Melt chocolate & pour over mixture in pan. Sprinkle with finely chopped walnuts. After mixture hardens, turn over and sprinkle bottom side with walnuts. Break candy into pieces.
From "Old Fashioned Christmas Recipes"
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CHOCOLATE CARAMELS
Recipe via Meal-Master (tm) v8.05 Makes 2 1/2 pounds.
1 c Butter
3 oz Unsweetened chocolate
2 1/4 c Sugar
14 oz Sweetened condensed milk
3/4 c Light Karo
1/2 c Coarsely chopped
1 Ts Vanilla
Melt butter and chocolate in 3-quart heavy saucepan over low heat. Stir in sugar, condensed milk and Karo until well blended. Cook over medium heat stirring frequently, to firm ball stage, 248 degrees, 15-18 minutes. Remove from heat. Stir in nuts and vanilla. Pour into well-buttered 9-inch square pan. When candy is firm, cut into 1-inch squares. Wrap in plastic wrap. Store in cool place.
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CHOCOLATE CHRISTMAS CANDIES
* Exported from MasterCook *
1 c Butter or Regular Margarine
1/2 c Peanut Butter -- Cream Style
2 1/3 c Graham Cracker Crumbs
2 c Confectioners' Sugar -- Sifted
2 c Flaked Coconut
1 c Walnuts -- Chopped
6 oz Chocolate Chips -- Semi-Sweet
1 Paraffin Piece -- 2 1/2", CutUp
Combine the peanut butter and butter in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until melted. Remove from the heat. Combine the graham cracker crumbs, confectioners' sugar, coconut, and walnuts in a bowl. Pour the peanut butter mixture over all then toss until well blended. Shape the mixture into 1/2-inch balls. Place on waxed paper lined baking sheets. Cover with aluminum foil. Chill in the refrigerator. Combine the chocolate chips and paraffin in the top of a double boiler. Place over hot water and stir until melted. Dip the balls in the chocolate. Place on waxed paper lined baking sheets and let stand until the chocolate is set. Cover with aluminum foil and store in the refrigerator. Makes about 2 lbs of candy
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Coconut Chocolate Candy
Recipe via Meal-Master (tm) v8.04 Yield: 100 servings
3/4 c Butter
14 oz Sweetened condensed milk
2 Ts Vanilla extract
1/2 Ts Salt
5 2/3 c Powdered sugar
1 LB Flaked coconut
1 LB Pecans, finely ground
3 oz Paraffin (1/2 block)
1 1/2 LB Semisweet chocolate morsels
In a large saucepan, melt the butter over low head and do not allow to brown. Whisk in the condensed milk, vanilla, and salt. Then add the powdered sugar, coconut, and pecans. Mix quickly; you will have to use your hands. Coat a 9 x 13-inch baking pan with vegetable spray. Transfer the candy mixture to the pan and pat it firmly in place. Cover and store in the coldest part of your refrigerator overnight. In a double boiler set over hot (not boiling) water, melt the paraffin and chocolate chips. Cut the coconut candy into 1-inch squares. Using a toothpick, dip the candy into the chocolate to coat. Place on waxed paper to harden. Will probably need to be hardened in the refrigerator and stored there. Ruth from PA
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CHOCOLATE CHERRY SURPRISE
Recipe via Meal-Master (tm) v8.05 Yield: 24 Servings
1 12-oz pkg chocolate chips
3 tb Kirsch
1 1/2 tb Grenadine
24 Maraschino cherries
Recipe by: Grandma Kate as told to Mary Spero
Mix Kirsch and grenadine syrup. Place in the refrigerator to chill. Let chill at least one hour. Melt chocolate in a double boiler. Using small candy cups fill each cup half full with chocolate mixture. Add a little of the Kirsch & grenadine mixture. Add cherry. Cover the cherry with additional chocolate. Place in refrigerator and allow to harden.
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Chocolate-Covered Cherries
* Exported from MasterCook Mac * Serving Size: 60
Recipe by: Leanda Goss
60 Maraschino cherries -- w/stem
3 tablespoons Butter or margarine -- softened
3 tablespoons Light corn syrup
1/4 teaspoon Salt
2 cups Confectioner's sugar -- sifted
1 1/2 pounds Dipping chocolate or white -- chocolate (for coat
Drain maraschino cherries thoroughly, Place on paper toweling. Combine
butter or margarine, corn syrup and salt. Stir in sifted confectioners
sugar. Knead sugar mixture until smooth (chill if mixture is too soft.)
Shape 1 teaspoon of the sugar mixture around each cherry. Place on a
waxed-paper-lined baking sheet, chill.
In a small, heavy saucepan, melt chocolate, stirring constantly. DO NOT
ADD ANY LIQUID! Holding cherries by stems, dip one at a time into
chocolate. Spoon chocolate over cherries to coat. Chill until chocolate is
hardened. Store candy in a covered container in a cool place.
Let candies ripen a week or two.
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Chocolate Delights
Recipe via Meal-Master (tm) v8.04 Yield: 36 servings
1 pk SEMI-SWEET CHOCOLATE SQUARES
1 cn CONDENSED MILK
2 c PECAN; CHOPPED
1 pn SALT
Melt chocolate on HIGH 2 minutes in a 2-quart dish. Stir in milk, pecans, and salt. Drop by teaspoonfuls onto wax paper. After candy is hard, carefully turn with a spatula or knife and let underside harden.
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Chocolate Dipped Peanuts
* Exported from MasterCook * Serving Size: 20
Recipe By: Rosemary Matejka
16 ozs peanuts
----Coating----
7-oz Hershey's. Milk Chocolate Bar -- melted
1 c semisweet chocolate discs -- melted
In a saucepan over low heat, melt chocolate bar and disks. Set saucepan in
hot water to maintain dipping consistency. Dip several peanuts at a time in
chocolate. Place in paper candy cup. Repeat with remaining chocolate and
peanuts. Refrigerate until chocolate sets, about 10 minutes. Store covered
in refrigerator.
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Chocolate Dipped Pretzels
* Exported from MasterCook Mac * Serving Size: 24
Recipe By: The Pillsbury Family Christmas Cookbook
24 pretzels
----Coating----
7 oz Hershey's® Milk Chocolate Bar -- melted
1 c semisweet chocolate discs -- melted
decorations -- * see note
Melt chocolate bar and disks in a medium saucepan over low heat. Place pan
in hot water to maintain dipping consistency. Dip pretzels, entire or
portion, into chocolate; allow excess to drip off. Place on waxed paper.
Per serving: 57 Calories; 5g Fat (41% calories from fat); 1g Protein; 14g
Carbohydrate; 2mg Cholesterol; 110mg Sodium
NOTES : *If desired, sprinkle dipped portion into crushed candy.
Try dipping pretzels in Almond Bark it is awesome.
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. Chocolate Drop Candy
Recipe via Meal-Master (tm) v8.05
6 oz Chocolate chips
1 c M&ms
1 c Peanut butter chips
1 c Marshmallows
1 c Roasted peanuts
1 c Raisins
Place chocolate chips in a 2 qt. mixing bowl. Microwave 2-3 minutes on high (100%). Stir until smooth. Choose any of the other ingredients to measure 4 cups. Stir into the chocolate chip mixture. Drop by spoonful onto waxed paper. Cool. Yields 2 1/2 dozen pieces of candy.
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CHOCOLATE FONDANT
* Exported from MasterCook * Serving Size: 36
2 c Sugar
2 TB Light corn syrup
1/2 c Water
2 1-oz squares unsweetened-chocolate, melted & cooled
18 Pecan halves
3 oz White chocolate
In medium-size deep saucepan mix sugar, corn syrup and water. Bring to boil over medium heat, stirring to dissolve sugar. When boiling, wash sugar crystals from side of pan with pastry brush dipped in water. Set candy thermometer in pan and boil syrup without stirring to 242º (firm ball stage). Rinse large platter in cold water but do not dry. Pour syrup on platter but do not scrape pan. Let stand 5 minutes or until surface feels just warm, moving platter a few times to cool surface. Work candy with spatula or wooden spoon, scraping to center of platter, until white and firm. Scrape from platter into heavy or doubled plastic bags. Add melted unsweetened chocolate.
Close bag and knead until candy is well mixed, smooth and clings together. Shape in 1" balls. Press pecan halves into half the balls. Coat remaining balls: Melt white chocolate in small saucepan over very low heat, stirring occasionally. (Do not overheat; chocolate will separate.) Spear fondant balls on fork and dip into white chocolate. Tap fork against rim of pan to knock off excess chocolate. Place balls on waxed paper to cool. Store airtight in cool, dry place. Keeps about 1 month.
From Woman's Day November 15, 1977
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Chocolate Minirolls
Recipe via Meal-Master (tm) v8.02
1 oz Baking chocolate
1 tb Butter or margarine
1/2 c Corn syrup
1/2 ts Vanilla
1/3 c Instant nonfat dry milk Powder
1 1/2 c Confectioners' sugar
Confectioners' sugar
· Combine chocolate and butter and melt over hot water, stirring until mixture is smooth and well blended. Stir in corn syrup and vanilla. Remove from heat. Add milk powder and sugar, mixing together until it is hard to stir.
· Place mixture on a smooth counter top that has been lightly sprinkled with sugar. Knead until smooth and easy to roll out. Divide mixture into 4 parts.
· Shape each part into a 12" long roll. Cut rolls into 2-inch lengths.
Wrap each candy individually in plastic wrap. Store in refrigerator.
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Chocolate Peanut Butter Cups
Recipe via Meal-Master (tm) v8.01
CHOCOLATE CUPS:
2 c Milk Chocolate Chips
2 TB Vegetable shortening
24 1" paper candy cups
PEANUT BUTTER FILLING:
3/4 c creamy peanut butter
3/4 c Confectioners' sugar, sifted
1 TB Butter, melted
Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill.
PEANUT BUTTER FILLING:
In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonsfull, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1-level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until firm, about 45 minutes. Store in airtight container in the refrigerator.
Source: Rich Harper
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MILK CHOCOLATE PRALINES
Recipe via Meal-Master (tm) v8.05 Yield: 24 Servings
1 pk (2c) Nestle milk chocolate morsels.
3 c Sugar
3/4 c Water
1/4 c Light corn syrup
1 Ts Vinegar
1/2 Ts Salt
1 c Pecans, coarsely chopped
Pecan halves, optional)
**Taken from: Nestle / Candy Craft**
In large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil over high heat for 3 minutes without stirring. Remove from heat, cool 5 minutes. Add Nestle milk choc. morsels, stir quickly with wire whisk or wooden spoon until melted. Stir in pecans. Drop by level measuring tablespoons onto foil lined cookie sheets. Garnish with pecan halves if desired. Refrigerate until set, (about 20 minutes. Peel candies off foil to serve. Store in refrigerator.
Preparation time: 35 minutes. **Work as rapidly as possible, as mixture
tends to set quickly. **
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Chocolate Toffee
Recipe via Meal-Master (tm) v8.01
1 c Butter or margarine
1 1/4 c Sugar
1/2 ts Baking soda
6-oz Semisweet chocolate pieces
3/4 c Pecans or walnuts; finely chopped
Line a 15-1/2 x 10-1/2 x 1" jellyroll pan with foil; lightly butter foil.
1. In medium size heavy saucepan, combine butter and sugar, over medium heat, stir until mixture starts to boil. Simmer over low heat, covered, 3 minutes.
2. Remove cover; continue cooking, stirring occasionally, to 290º on candy thermometer, or until a little dropped into very cold water separates into threads that are hard but not brittle. Remove from heat; quickly stir in soda.
3. Pour onto prepared pan. Sprinkle with semisweet chocolate pieces; let stand a few minutes to melt chocolate.
4. With spatula, spread chocolate over entire surface; sprinkle with nuts. Refrigerate until firm - about 2 hours.
5. Peel off foil; break candy into large pieces.
Makes 1 lb. From McCalls Cookery No. 13
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Chocolate Truffles
1-1/2 packages (12 oz.) semi-sweet chocolate
1 package (8 oz.) cream cheese (softened)
3 cups powdered sugar
1-1/2 tsp. vanilla extract
Ground nuts or coconut
Melt chocolate in large microwavable bowl on high 2 to 3 minutes or until almost melted, stirring after each minute. Stir until chocolate is completely melted; set aside. Beat cream cheese until smooth. Gradually add powdered sugar; beating until well blended. Add melted chocolate and vanilla; mix well. Refrigerate about 1 hour. Shape into 1-inch balls.
Roll in nuts or coconut. Store in refrigerator. Makes about
5 dozen candies.
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CHOCOLATE COVERED MARSHMALLOWS
Recipe via Meal-Master (tm) v8.05 Yield: 50 Servings
1 c Chocolate chips
1/4 c Shortening
1 pk Marshmallows, large
50 Toothpicks
Place chocolate chips and shortening in 2-cup measure. Microwave at 50%
(Medium) 1-1/2 to 3-1/2 minutes, or until chips are shiny and soft.
Stir until smooth. Place nuts in shallow dish. Insert pick in top of each
marshmallow. Dip in chocolate to cover completely. Roll in nuts, coating
about three-fourths the way up. Set on wax paper.
Repeat with remaining marshmallows. Let stand until firm. Stir together
leftover nuts and chocolate.
Drop by spoonfuls onto wax paper. Wrap marshmallows and candy drops
individually in plastic wrap or store in covered container.
NOTE: This mixture can also be used for bananas: Slice, dip and freeze. Can
also be used for strawberries as for any other dipping candy recipe. The
strawberries can be dipped and placed in egg cartons until dry. ANY FRUIT
RECIPES SHOULD BE PLACED IN THE REFRIGERATOR UNTIL READY TO SERVE. The
fruit coated candy will keep 2 or three days.
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CHOW MEIN CANDY CLUSTERS
* Exported from MasterCook *
12 oz Butterscotch Morsels
3 oz Chow Mein Noodles
2 c Salted Peanuts
Melt butterscotch bits in top of double boiler. Remove from heat and immediately stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen.
VARIATION:
Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale.
A lighter and less bludgeoning snack.
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Christmas Candy Molds
* Exported from MasterCook Mac * Serving Size: 16
Recipe By: Better Homes & Gardens, Gifts from Your Kitchen
2 c granulated sugar
1 c corn syrup
2/3 c water
1/4 tsp. peppermint extract or other flavoring
3 drops red food coloring
Prepare a saucepan with cooking spray. Add sugar, corn syrup, and water.
Bring to a boil; stirring constantly until sugar dissolves. Cook to
hard-ball stage or until 300º degrees on candy thermometer. Remove from
heat; add extract and food coloring. Cool to 200º on candy thermometer.
Meanwhile, spray inside of Christmas molds well with cooking spray. Using a
wooden spoon, push cooled mixture into molds. Working fast. Cool until
firm.
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