Notes --
******* Total - 7 ***
Taffy Apples
6 medium-sized red apples
6 wooden skewers
2 c. white sugar
2 c. white corn syrup
1/2 c. red cinnamon candies
1/2 t. red food coloring
Wash apples and dry well. Insert skewers into stem end of
apples. In large sauce pan, over medium heat, combine sugar,
syrup, cinnamon candies and food coloring. Stir and cook until
sugar dissolves. Bring to a boil. Continue to boil until syrup
is 300 degrees on a candy thermometer or until a hard brittle
thread forms when a little syrup is dropped into very cold water.
Dip apples into hot syrup, twisting apples to coat well. Place on
lightly greased surface to cool. Serves 6.
Candied Orange Peel
2 oranges
1 1/3 c. white sugar plus a little extra for coating peels
1/3 c. water
Cut peel from oranges lengthwise in quarters, cutting just through pulp
to surface of fruit. Pry back quartered peel with spoon. Scrape away soft
white pith inside peel. Cut peel in 1/2 inch wide strips. In a 2 quart
saucepan, combine water and sugar. Bring to a boil. Add orange peel.
Return to boiling, stirring constantly to dissolve fructose. Reduce heat. Boil
gently, uncovered about 15 minutes or until peel is almost translucent,
stirring occasionally. Remove peel from syrup, allowing excess to drip off.
Place on parchment or waxed paper. Cook until easy to handle. Roll in
fructose to coat. Let dry 1 to 2 hours. Chop peels to desired size. Makes
Candied Citrus Peel
2 c. orange or grapefruit peel
water for boiling
1/2 c. water for making syrup
1 c. white sugar
some sugar for coating
Peel fruit with zester or peeler. Discard white portion of peel. Cut into thin
strips. Place in heavy pan with cold water to cover, about 1 1/2 c. Bring to a
boil slowly. Simmer about 10 minute or longer, if you don't like bitter taste.
Drain well. Repeat process 3 to 5 times, draining well each time. Make syrup
of 1/2 c. water and sugar. Add peel and boil until all syrup is absorbed and
peel is transparent. Roll in sugar to coat. Spread on paper towels or racks
to dry.
Lottie's Chocolate Butter Crunch
1/2 pound unsalted butter
1 c. white sugar
3 Hershey's chocolate bars, without nuts
1/2 c. peanuts, chopped
1 t. pure vanilla extract
In medium sauce pan, over low heat, melt butter. Add sugar. Stir until
sugar has dissolved. Stir constantly. Should turn a light brown. Don't over
cook or it will taste burned. Cook for about 18 minutes total time, over low
heat. Remove from heat. Add vanilla and some of the chopped nuts. Pour
into clean pan. Break chocolate bars into pieces. Place on top. As chocolate
melts, spread over candy. Sprinkle remaining nuts on top. Allow to cool
completely. Remove from pan and break into pieces to serve.
Marshmallows
2 c. white sugar
3/4 c. water
2 T. unflavored gelatin soaked in 1/2 c. cold water
1/4 t. salt
1 t. pure vanilla extract
2 T. powdered sugar
2 T. cornstarch
Mix sugar and 3/4 c. water in heavy pan. When you start cooking sugar
and water, dissolve sugar before it begins boiling as is done with fudge. Cook
to soft ball stage, 238 degrees. Remove from heat. Add gelatin. Stir well.
Pour into glass mixing bowl. Cool a little. Then whip until thick and white.
Add salt and vanilla or any flavoring you want at this time. Mix powdered
sugar and cornstarch. Spread in a 9 inch square pan. Pour marshmallow
mixture into pan. Let stand. Cut into squares using a wet knife. Give a final
dusting of powdered sugar. Serves 2 to 4. Can be used for dipping into
melted chocolate and many other uses you will think of.
Almond Butter Crunch
1 c. unsalted butter
1 c. white sugar
pinch of salt
1/2 pound blanched almonds, half slivered and half chopped
1 8 oz. package semisweet chocolate chips, melted
In medium sauce pan, over medium high heat, cook butter, syrup and
salt together until heated through and well combined. Cook, stirring several
times, to the hard-crack stage, 300 to 310 degrees on candy thermometer.
Butter an 8 inch square pan. Pour mixture into pan. Allow to cool. In medium
pan, melt the chocolate chips and stir until very smooth. Pour and spread
half of the chocolate over the mixture in the pan. Sprinkle with slivered
almonds. Allow to cool and set. Turn candy out onto wax paper. Spread
remaining chocolate on bottom side. Sprinkle on chopped almonds. Allow to
cool completely. Break into pieces or cut into small bars. Makes 3 doz. bars.