The Brussels Post, 1979-11-15, Page 56CANDY CANES
3 cups sugar
3/4 cup corn syrup
pinch of salt
'3/4 cup water
1 tsp. peppermint extract
red food colouring
Combine sugar, corn syrup, salt and
water in saucepan and set over moderate
heat, stirring until sugar is dissolved. Wipe
sugar crystals off sides of pan with a
dimple cloth. Bring to a boil, cover and boil
2 minutes.
Remove cover and continue boiling
without stirring to 2700 or until a few drops
in cold water form hard threads. Pour
syrup into 2 buttered 9 inch pie pans. Let
stand until cool enough to handle. Put 1/4
tsp. peppermint extract on top of each and
a few drops of red food colouring on top of
one. Lift up sides of candy and fold into the
middle to blendin flavouring and colouring.
Pull each batch of candy with eight
buttered hands until almost cold & quite
firm. Twist each until it forms a long strand
1/2 inch thick. (Work quickly so candy does
not harden too much to shape.) Twist the
two strands together and stretch until 1/4."
thick.
Cut into about 18 six-inch pieces. Turn
one end of each piece to form a cane and
put on waxed paper to set. Wrap in waxed
paper or transparent wrapping paper and
store in refrigerator. (Makes 18 canes)
Note: if desired, the strands may be cut or
broken into small pieces for bite-size
candies.
Dianne Godkin,
Walton
CRUNCHY PEANUT MALLOW CANDY
1 12 oz. pkg. semi-sweet chocolate pieces
3/4 cup crunchy peanut butter
3 cups miniature marshmallows
Melt chocolate pieces with peanut butter
in double boiler. Stir until well blended.
Remove 'from heat. Cool slightly.. Fold in
marshmallows. Press into a greased. 8 inch
square pan. Chill until firm. Cut in
squares. Alice Martin,
.R. 3, Brussels.
TAFFY CANDY
2 cups brown sugar
small lump of butter or margarine
Put enough water in to mix it up. Let,
cook till it threads from a fork., Do not
shake dish or stir as it makes it go back into
sugar. 6 or 7 drops vanilla. When done put
in greased pan to cool. Then break into
pieces. Children love this candy and is. a
teat for Christmas, Mrs. Sheldon Jacklin,,
Brussels
MAPLE CREAM CANDY
3 cups brown sugar
2 tsps. baking powder
2 tbsp. flour
1/4 tsp. (scant) salt
3/4 cup milk
4 tbsp. butter
Mix dry ingredients thoroughly. Add
milk and bring to a boil, Add butter. Stir
constantly tit it forms a firm ball when
tested in cold water, not a hard ball, but
well beyond the soft stage. Remove from
heat and add 1 tbsp. vanilla and 112 c.
walnuts. Let cool 10 minutes. Beat until
creamy and pour into buttered pan. Mark
in squares. Mrs. John Oke,
R.R. 3. Exeter
SEA FOAM
3 cup white sugar
V: cup corn syrup
1"2 cup water
2 egg whites
1/8 tsp. salt
1/4 tsp. vanilla
1 cup nuts (optional)
Boil sugar, corn syrup and water
together until it will form a hard ball when
dropped in cold water. Beat egg whites and
salt at high speed for 3 minutes in large
bowl. Pour syrup mixture slowly into
beaten egg whites while beating at high
speed. Continue beating until mixture
passes the glossy state. Add nuts (or fruits)
and vanilla and continue beating until
mixture forms a peak when beater is
raised. Drop by spoonfuls on buttered
platter or waxed paper.
Jean Eckert
R.R.l, Dublin
POTATO COCONUT CREAMS
3/4 cup mashed potatoes
4 cups confectioners' _ugar
4 cups shredded coconut
11/4 tsp. vanilla
8 fsp. salt
4 oz. unsweetened chocolate
Combine potatoes and sugar. Add
coconut vanilla and salt. Blend well.
Press firmly in a greased pan. Melt
chocolate over hot water. Pour a thin layer
over the surface of candy. Cut in squares
when firm. Yield - 21/4 lbs.
Delphine Dolmage.
R.R. 1, Seaforth
CHEESE FUDGE
I2. lb., soft butter
11/4 cups icing sugar
t/.2 cup cocoa
8 oz. soft cream cheese
th cup powdered milk
2 tsp. vanilla
2 cups walnuts (chopped) if you wish.
Mix all. Pack in pan.. Cut. Eat..
Delphine DoIrnage,
R.R. 1, Seaforth.
CHOCOLATES
8 tbsp. corn syrup
4 tbsp. soft butter
3 pounds icing sugar
1 can condensed sweetened milk
Have on hand an extra pound ,of icing
sugar. Mix and divide into pieces. Flavour
as you wish and roll in little balls and cool.
Flavours, almond, maple, lemon, walnuts,
cherries, dates, coconut , peppermint,
cashew nut.
Melt over hot water: 3 cakes semi sweet
chocolate, 1 cake paraffin wax OR 1 cake
paraffin wax, 1 unsweetened chocolate, 1
lb. sweet chocolate or some jersey milk
bars.
Put little balls on darning needle and dip
in chocolate. Put on wax paper and cool.
Mrs. Michael Malaniuk,
Sea forth
5 MINUTE FUDGE
2 tablespoons butter
cup (small can) undiluted carnation
evaporated milk
1 712 cups Sugar
V2 teaspoon salt
2 cups miniature marshmallows
1'12 cups semi-sweet chocolate chips
1 teaspoon vanilla
'1.2 cup chopped nuts
Mix butter, carnation, sugar and salt in
saucepan over medium heat. Bring to boil.
Cook 5 minutes stirring constantly. Re-
move from heat. Stir in marshmallows,
chocolate chips, vanilla and nuts. Stir 1 to 2
minutes, or until marshmallows melt. Pour
into buttered 8 inch square pan. Cool. Cut
into squares. (Makes about 2 pounds).
Alice Martin,
R.R. 3. Brussels
Mrs. Melville Jacklin,
Brussels
PEANUT BRITTLE
lb. salted peanuts
1 tbsp. baking soda
1/4 tsp. vanilla
2 tbsp. water
11/2 c.. brown sugar
11/4 c. corn syrup
I/4 c. cold water
3 tbsp. butter
Put peanuts through food chopper.
Combine soda, vanilla and 2 tsps. water in
a cup. Set aside. Combine next 3
ingredients in a saucepan (electric frying
pan works great) and cook till 230 0 or hard
boil stage. Add bucter, cook h stirring
constantly to 3000 or nail a little syrup
becomes, brittle when dropped in cold
water. Remove ftom heats Stir In soda
mixture and nuts. Stir about, Vi min.
Scrape onto large greased pan
Evelyn Caldwell,
R.R. 3. Bluth
Page 54 Christmas Cookbook