1 tbsp water
4 oz cream cheese
1/2 cup brown sugar
2 tbsp white sugar
1 tsp vanilla
Melt caramels and water. Add the rest of the ingredients and boil long enough to dissolve everything. Cool and eat. Can be refrigerated and reheated until gone.
Showing posts with label Candy. Show all posts
Showing posts with label Candy. Show all posts
Friday, November 30, 2012
Caramel Dip for Apples, Darlene Purser Bair
14 oz bag caramels
1 tbsp water
4 oz cream cheese
1/2 cup brown sugar
2 tbsp white sugar
1 tsp vanilla
Melt caramels and water. Add the rest of the ingredients and boil long enough to dissolve everything. Cool and eat. Can be refrigerated and reheated until gone.
1 tbsp water
4 oz cream cheese
1/2 cup brown sugar
2 tbsp white sugar
1 tsp vanilla
Melt caramels and water. Add the rest of the ingredients and boil long enough to dissolve everything. Cool and eat. Can be refrigerated and reheated until gone.
Peanut Brittle, Darlene Purser Bair
3 cups sugar
1 cup white corn syrup
1 cup water
Mix and cook to soft ball stage. Add:
1 pound raw peanuts
Cook to 300`, stirring constantly. Remove from heat and quickly add:
1 tsp vanilla
1 tsp baking soda
2 tbsp butter
1 tsp salt
Stir well and pour into greased cookie sheet. Cook and crack.
1 cup white corn syrup
1 cup water
Mix and cook to soft ball stage. Add:
1 pound raw peanuts
Cook to 300`, stirring constantly. Remove from heat and quickly add:
1 tsp vanilla
1 tsp baking soda
2 tbsp butter
1 tsp salt
Stir well and pour into greased cookie sheet. Cook and crack.
Sunday, November 4, 2012
Peanut Butter Candy, Mary
1/4 cup peanut butter
2 cups sugar
1 cup cream
1 tsp vanilla
1/2 tsp lemon
chocolate coating
Combine the peanut butter, sugar and cream and cook to 240` (to a soft ball stage). Remove from heat, add flavorings and beat until candy begins to harden. Pour into buttered tins. When cool, cut into bars. Dip into melted chocolate.
2 cups sugar
1 cup cream
1 tsp vanilla
1/2 tsp lemon
chocolate coating
Combine the peanut butter, sugar and cream and cook to 240` (to a soft ball stage). Remove from heat, add flavorings and beat until candy begins to harden. Pour into buttered tins. When cool, cut into bars. Dip into melted chocolate.
Chocolate Candy, Leah
Sprinkle coconut on 2 pieces of waxed paper. Melt together in double boiler (don't get too hot):
6 oz chocolate chips
2 tbsp butter
Whip together:
1 egg
1 cup powdered sugar
1 tsp vanilla
Add:
1 pkg of colored marshmallows and 1 cup of chopped peanuts
Pour chocolate over mixture, mix well and roll in coconut. Make a roll and put in fridge. Slice as desired.
6 oz chocolate chips
2 tbsp butter
Whip together:
1 egg
1 cup powdered sugar
1 tsp vanilla
Add:
1 pkg of colored marshmallows and 1 cup of chopped peanuts
Pour chocolate over mixture, mix well and roll in coconut. Make a roll and put in fridge. Slice as desired.
Sunday, October 14, 2012
Carmels, Darlene Purser Bair
1 can eagle brand milk
1 cup butter
1 cup white karo
1 cup white sugar
1 cup brown sugar
Cook to hard ball stage.
1 cup butter
1 cup white karo
1 cup white sugar
1 cup brown sugar
Cook to hard ball stage.
Fudge, Darlene Purser Bair
2 cups sugar
1/8 cup cocoa
1/4 cup karo syrup
1/2 cup milk
Cook to a softball stage, remove and add:
2 tbsp butter
2 tsp vanilla
Beat with mixer.
1/8 cup cocoa
1/4 cup karo syrup
1/2 cup milk
Cook to a softball stage, remove and add:
2 tbsp butter
2 tsp vanilla
Beat with mixer.
Hard Tack, Darlene Purser Bair
2 cups sugar
1 cup water
3/4 cup white karo
1/4 tsp coloring
1/2to1 tsp oil flavoring
Cook to 250` and add coloring. Cook to 285` and add flavoring. You will know it is done when the candy is hard when drizzled in water. Stir well, remove from heat. Pour into buttered glass pie pans. Cut around the edges as it cools into small pieces. Put pieces in powdered sugar and sift in flour sifter.
1 cup water
3/4 cup white karo
1/4 tsp coloring
1/2to1 tsp oil flavoring
Cook to 250` and add coloring. Cook to 285` and add flavoring. You will know it is done when the candy is hard when drizzled in water. Stir well, remove from heat. Pour into buttered glass pie pans. Cut around the edges as it cools into small pieces. Put pieces in powdered sugar and sift in flour sifter.
Sunday, October 7, 2012
Carmels, Ruth's
2 cups sugar
1 1/4 cups white syrup
3 cups cream
Combine sugar, syrup and 1 cup cream in a pan. Cook to soft ball stage. Add second cup cream and cook to soft ball again. Add third cup cream and cook to firm ball. Stir occasionally during first 2 cookings and until it beings to thicken slightly with a third cup of cream. Then stir constantly until done.
1 1/4 cups white syrup
3 cups cream
Combine sugar, syrup and 1 cup cream in a pan. Cook to soft ball stage. Add second cup cream and cook to soft ball again. Add third cup cream and cook to firm ball. Stir occasionally during first 2 cookings and until it beings to thicken slightly with a third cup of cream. Then stir constantly until done.
Peanut Butter Candy, Darlene Purser Bair
2 cups powdered sugar
1/4 cup corn syrup
1 cube butter or margarine melted
1 cup peanut butter
1/4 cup corn syrup
1 cube butter or margarine melted
1 cup peanut butter
Toffie Carmels, Darlene Purser Bair
1 can sweetened condensed milk
1 cup brown sugar
1 cup white sugar
1 cup corn syrup
1 cup butter
Cook to hard ball stage or soft crack stage. Pour over chopped nuts.
1 cup brown sugar
1 cup white sugar
1 cup corn syrup
1 cup butter
Cook to hard ball stage or soft crack stage. Pour over chopped nuts.
Knox Dainties Jelly Candy, Darlene Purser Bair
Soften 4 envelopes Knox gelatin in 1 cup cold water, let stand.
Combine:
1 1/2 cups water
3 cups sugar
1/2 tsp salt
Bring to a boiling point. Remove from heat. Stir in gelatin and stir until dissolved. Boil slowly for 15 minutes. Divide into 2 equal parts or leave together and add 1 tsp flavoring to each part (2 tsps if not divided) and a few drops of food coloring. Pour into pan and cool. When set, roll in nuts or powdered sugar.
Combine:
1 1/2 cups water
3 cups sugar
1/2 tsp salt
Bring to a boiling point. Remove from heat. Stir in gelatin and stir until dissolved. Boil slowly for 15 minutes. Divide into 2 equal parts or leave together and add 1 tsp flavoring to each part (2 tsps if not divided) and a few drops of food coloring. Pour into pan and cool. When set, roll in nuts or powdered sugar.
Lollypops, Darlene Purser Bair
1/2 cup sugar
1/6 cup light corn syrup
1/3 cup water
2 drops flavoring
Measure sugar, corn syrup and water. Place in a sauce pan and mix well. Place on stove and stir until sugar is dissolved. Do not stir. Cook until brittle test in water. Remove from stove and add flavoring and coloring, stir only enough to mix. Pour enough syrup for inch lollypop on a well greased pan, work quickly. Candy hardens fast. Place the stick in each while still warm.
1/6 cup light corn syrup
1/3 cup water
2 drops flavoring
Measure sugar, corn syrup and water. Place in a sauce pan and mix well. Place on stove and stir until sugar is dissolved. Do not stir. Cook until brittle test in water. Remove from stove and add flavoring and coloring, stir only enough to mix. Pour enough syrup for inch lollypop on a well greased pan, work quickly. Candy hardens fast. Place the stick in each while still warm.
Sunday, August 26, 2012
Taffy, VanDykes
2 cups sugar
1/2 cup vinegar
1/8 tsp cream of tartar
2 tbsp butter
Put in pan and cook to 270` on candy thermometer.
1/2 cup vinegar
1/8 tsp cream of tartar
2 tbsp butter
Put in pan and cook to 270` on candy thermometer.
Salt Water Taffy, Darlene Purser Bair
1 cup sugar
3/4 cup syrup
2/3 cup water
1 tbsp corn starch
2 tbsp butter
1 tsp salt
2 tsp vanilla
Mix everything but vanilla and cook to 256` or to a hard ball, stirring constantly. Add vanilla. Remove from stove cool and stretch.
3/4 cup syrup
2/3 cup water
1 tbsp corn starch
2 tbsp butter
1 tsp salt
2 tsp vanilla
Mix everything but vanilla and cook to 256` or to a hard ball, stirring constantly. Add vanilla. Remove from stove cool and stretch.
Saturday, August 18, 2012
Licorice Carmels, Darlene Purser Bair
2 cups sugar
1 1/2 cups karo syrup
1 cup butter
1/4 tsp salt
1 can eagle brand milk
Cook to 232` - soft ball then add
3/4 tsp licorice oil
3/4 tsp black coloring
1 1/2 cups karo syrup
1 cup butter
1/4 tsp salt
1 can eagle brand milk
Cook to 232` - soft ball then add
3/4 tsp licorice oil
3/4 tsp black coloring
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