Recipes Galore

Candy - # 02


Candy


*     Peanut Brittle     *


Ingredients:
  • 2 Cups Sugar
  • 1 Cup Water
  • 1/16 Teaspoon Salt
  • 1/2 Lb. Peanuts


Method:
  • Measure sugar, water and salt into a 3 quart saucepan and
    stir until sugar is dissolved.

  • Bring to boil, cover tightly and boil 3 minutes;
    remove cover and continue cooking until syrup takes a rich
    caramel color ( 320 ° F ).

  • Have peanuts spread out on a buttered shallow pan.

  • Pour caramel syrup over the peanuts and let cool thoroughly
    before breaking in pieces.

  • Yield: About 1 1/2 Pounds.



*     Taffy ( Swedish Style )     *


Ingredients:
  • 3 1/3 Cups Granulated Sugar
  • 1 1/3 Cups Cold Water
  • 1 Tablespoon Vinegar
  • 1 Teaspoon Peppermint Extract
  • Few Drops Red Vegetable Coloring


Method:
  • Put sugar, water and vinegar into a 3 quart saucepan.

  • Stir until sugar is partly dissolved,
    then wipe sides down with damp cloth to remove any crystals.

  • Heat rapidly to boiling and cook briskly without any stirring
    to ( 270 ° F ) soft crack stage.

  • Immediately pour onto lightly butterd marble slab,
    shallow platter or shallow enamel pan, reserving 1/2 cup.

  • To the 1/2 cup add a drop or two of red coloring to give
    a red raspberry color.

  • Pour this into a lightly buttered saucer and place over
    a pan of warm water to keep slightly soft.

  • Just as soon as the edges of the uncolored syrup begin to
    stiffen, draw the edges toward the center,
    using the buttered tines of a fork.

  • As soon as candy is cool enough to be handled,
    add the pepermint extract and begin pulling with hands.

  • While the candy is still hot,
    put it down frequently and butter the hands.

  • Continue pulling candy until it is snowy white and fluffy
    in appearance.

  • Lay candy down on slab and pull out into a piece of even
    thickness, about 18 inches long.

  • Transfer the colored candy to a buttered platter or to the
    slab; divide into 4 equal portions, and draw each one out
    into a strip as long as the uncolored piece.

  • Quickly press 2 of the strips into the surface of the
    uncolored candy;
    turn over and press the other 2 into the other side.

  • Now draw out the whole piece about 6 feet long so it is of
    uniform thickness.

  • With a pair of buttered kitchen shears, cut quickly into
    1 inch pieces resembling puffy striped pillows.

  • Let stand on buttered slab until hardened, then wrap in
    waxed paper or moistureproof cellophane squares,
    twisting ends together.

  • Yield: 1 1/2 Pounds.



*   Peanut Butter Pinwheels   *


Ingredients:
  • 1 Egg White
  • 1/2 Teaspoon Grated Orange Rind
  • 2 Teaspoons Lemon Juice
  • Pinch Of Salt
  • 2 Cups Sifted Icing Sugar, Packed
  • 2 Tablespoons Icing Sugar
  • 1/4 Cup Soft Peanut Butter


Method:
  • Beat egg white until stiff, then stir in orange rind,
    lemon juice, salt and 2 cups sugar until well blended.

  • Sprinkle the 2 tablespoons sugar over a piece of waxed paper,
    and put the mixture out onto this.

  • Using a rolling pin rubbed with more sugar,
    roll out about 1/8 inch thick.

  • Carefully spread the peanut butter over this sheet like
    jelly on a jelly roll.

  • Roll the sheet up carefully like a jelly roll,
    and wrap it in the waxed paper.

  • Lay the wrapped roll on a peice of cardboard to keep it
    straight and chill in the refrigerator.

  • After 1 hour, transfer to a covered candy box.

  • When ready to serve, cut in slices about 1/4 inch thick.

  • Yield: About 3/4 Pound.



*     Potato Kisses     *


Ingredients:
  • 2/3 Cup Hot Mashed Potatoe
  • 2 Teaspoons Butter, Melted
  • 1 Lb. Icing Sugar, Sifted
  • 2 Tablespoons Cocoa Or
        1 1/2 Squares Chocolate
  • 1 Teaspoon Vanilla
  • Few Grains Salt
  • 1/2 Lb. Moist Coconut


Method:
  • Put hot potatoes through a ricer to remove all lumps,
    then beat in melted butter.

  • Put potatoes in a mixing bowl,
    add sugar and beat until thoroughly blended.

  • Add cocoa, or melted chocolate which has been cooled,
    and beat thoroughly.

  • Mix in vanilla, salt and coconut.

  • Drop by teaspoons onto waxed paper.

  • Keep the mounds of candy rather regular in shape and size.

  • Place in refrigerator or other cool place for a short
    time to harden.

  • Hardened candy should be kept in tightly covered container.

  • Yield: About 1 1/2 Pounds.

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