Recipes Galore

Candy - # 01


Candy


*     Candied Apples     *


Ingredients:
  • 2 1/2 Lbs. Apples
  • 7 Cups Sugar
  • 1/2 Cup White Corn Syrup


Method:
  • Use very firm apples.

  • Pare thinly, quarter, remove cores and cut quarters
    into 1/2 inch slices.

  • Put fruit into 3 quart saucepan and immediately
    barely cover with boiling water.

  • Place over heat and as soon as water starts to boil,
    note time and boil EXACTLY 3 minutes.

  • Drain, saving water.

  • Now make syrup using 2 cups of drained off liquid and
    2 1/2 cups sugar.

  • Heat syrup, and as soon as sugar is dissolved,
    add drained apples and again bring just to boil,
    because longer boiling tends to soften fruit.

  • Now turn fruit and syrup into a clean glass or
    enamelware bowl and let stand uncovered 24 hours.

  • Again drain syrup from fruit, and add 1/2 cup sugar and
    1/2 cup white corn syrup to it and place over heat just
    long enough for sugar to dissolve, then return fruit to
    syrup and again heat just to boiling point.

  • Then return syrup and fruit back to bowl and let stand
    uncovered another 24 hours.

  • Again drain off syrup,
    add 1 cup sugar and heat until just dissolved,
    then return fruit to syrup and heat just to boiling,
    then return fruit and syrup back to bowl to stand 24 hours.

  • Repeat draining and adding 1 cup of sugar,
    heating just to boiling,
    and letting stand 24 hours 3 more times.

  • The fruit should stand in the syrup the last time for
    about a week, and at this time the syrup should be as
    thick as honey.

  • Now drain fruit in a wire basket or colander,
    and after it drains well, dip basket or colander with fruit
    in it for a few seconds in gentle boiling water to remove
    excess syrup.

  • Now lay pieces of fruit on waxed paper to drain and dry.

  • After draining and drying 3 or 4 days,
    glaze fruit by dipping it in a hot syrup made by boiling
    2 1/2 cups sugar and 3/4 cup water for 3 or 4 minutes.

  • Then place pieces on clean waxed paper to harden.

  • This glazing produces a non sticky product.

  • The leftover syrup may be used on pancakes or waffles.



*     Chocolate Fudge     *


Ingredients:
  • 2 Squares Baking Chocolate
  • 2 Cups Sugar
  • 1 Cup Milk
  • 1 Teaspoon White Corn Syrup
  • 1/4 Teaspoon Salt
  • 2 Teaspoons Butter
  • 1 Teaspoon Vanilla Extract
  • 1/2 To 1 Cup Chopped Nuts


Method:
  • Cut and break chocolate into small pieces,
    put into 3 quart saucepan with sugar, milk,
    corn syrup, salt, and butter;
    stir until well mixed, and place over direct heat.

  • Cook with occasional stirring to a soft ball ( 234 ° F ),
    being sure to remove the pan from the heat while making
    the test in cold water.

  • When done, remove from heat, place in pan of cold water,
    and cool without further stirring or shaking of pan.

  • When cool enough so hand may be held on bottom of pan
    comfortably, add vanilla and beat fudge vigorously until
    it begins to stiffen and loses its shine.

  • Stir in nuts.

  • Turn out onto a buttered 8 inch square pan,
    pressing into a uniform layer.

  • Mark in squares and cool thoroughly.

  • Yield: 1 1/4 Pounds.



*     Plain Caramels     *


Ingredients:
  • 2 Cups Granulated Sugar
  • Dash Salt
  • 2 Cups Corn Syrup
  • 1/2 Cup Butter
  • 2 Cups Evaporated Milk
  • 1 Teaspoon Vanilla Or
        2 Tablespoons Rum Flavoring


Method:
  • Put sugar, salt and corn syrup into 3 quart heavy saucepan,
    bring to boil, and boil to a firm ball ( 245 ° F ),
    stirring occasionally.

  • Gradually add the butter and milk,
    so slowly that the mixture does not stop boiling at any time;
    continue to cook rapidly, with constant stirring,
    to a medium ball ( 242 ° F ).

  • The candy sticks and scorches easily toward the last,
    so be careful about stirring.

  • Remove from heat, add flavoring, and stir well;
    then pour into a buttered 9 inch square baking pan.

  • Cool thoroughly before cutting.

  • When cold, turn onto a molding board covered with waxed
    paper and cut with sharp, heavy knife, using a sawing motion.

  • Wrap in waxed paper or in moisture proof cellophane
    ( ordinary cellophane will stick ).

  • Yield: 2 Pounds.


  • Note: Use Thin Cream in place of Evaporated Milk, if desired.



*     Chocolate Caramels     *


Ingredients:


Method:
  • Melt the chocolate over hot water in saucepan in which
    candy is to be cooked; then add sugar, salt and corn syrup,
    and proceed as for Plain Caramels.



*     Nut Caramels     *


Ingredients:


Method:
  • Just before pouring Plain Caramels into pan,
    Add 1/2 Cup Coarsely Chopped Pecans Or Walnuts.

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