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HomeMy WebLinkAboutThe Huron Expositor, 1979-11-15, Page 80„. CADDY CANES 3 cups .sugar '+ cup ,corn Syrup 1 pinch of salt 2'3• cup water 1 tsp; peppermint e;,tract 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 pant with .a dimple eloth. Bring to a boil. covertand boil. 2 minutes. :Remove cover and; continue boiling without stirring to 271' 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 !: tsp..peppetmint extrat-t on top of each and a few drops of red food colouring ontop of one•. Lift upsides of candy and fold into •the • middle to blaidin 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 '•:: inch thick, t fork qui kly soc'and, does not harden too hooch to shape.) Twist the two strands together and stretch until 1: - thick. Cut into about 1S six-inch pieces•,.Titre 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. l'Makes. 1S canes' tiote, If desired;. the strands maybe cut er broken into small, pieces for bite -size candies; Dianne Oodkin, Walton CRUNCHY PEANUT CANDY` I ' 12 oz. pkg. semi -sweet chocolate pieces 14 cup crunchy peanut butter ., .3 cups miniature marshmallows - Melt choctilate•pieceswith peanut butter in double boiler. Stir until well blended.. Remove from heat. Cool slightly. Fold in inarshniallo"s. Press into a greased 13 inch square .pan. Chill until firm. Cut in squares. Alice Martin., RIR:. 3, .Brussets 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 drops vanilla. When done put in greased pan to .cool. Then break tote pieces.: Children love this candy and is a treat for Christmas. Mrs. Sheldon .lackln, Brtssels; Pape 54; Christmas ,Cookbook • MAPLE CREAM CANDY 3 t;ups brown sugar 2 tsps..l?•'ikin.g: powder 2' tbsp. flour 1 i tsp. scant salt cup milk. 4 tbsp. butter Mix dry ingredients thoroughly. Add iuifl and bring to a boil. Add butter. Stir 'onstantly til it forms a firm hall iw,hen. tested in cold water, mit a. hard ball, but well beyond the soft stage„ 'Remove a from hear and add 1 tbsp. vanilla and ',z c. walnuts. Let cool W minutes. Beat until manly and pour into buttered pan. Stark. in squares. - Mrs. John Oke, RR.3, Exeter SEA FOAM C. 3 ettp:white sugar °: cup corn syrup 23 cup water' 2 egg whites 1 S tsp. salt 1: tsp. ♦ anilla 1 o 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. howl'. 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.1 Dublin POTATO:0009icr CREAMS cup' mashed potatoes. 4. cups confectioners' . cigar 4 cups shredded coconut 1 : tsp. vanilla I 5 tsp. salt •.a oz, unsweetened chocolate Combine potatoes and sugar. :Add ,coconut r vanilla and salt. Blend well. Press. firmly in a greased pan. • Melt. chocolate over.hot water. Pour a thin layer ON es the surface of candy. Cut in squares when firm. Yield - 2° i lbs. Delphine: Dolmage,: R.R. 1, Seaforth. CIEESE FUDGE lb. soft butter Cups king sugar cup:eroeoa 8 oz. soft cream cheese t 2 eup powdered milk 2 tsp ranula 2 cups walnuts (chopped) if you wish Mix all. Pack in pan. Cut. Eat. Delphine DolmaBe, R.R. 1. Seaforth CHOCOLATES S tbsp. corn. syrup 4 tbsp. soft butter 3 pounds icing sugar 1 can condensed sweetened. milk Hase on hand an extra pound of icing sugar. Mix anddivide into pieces. Flavour as you wish and roll in little balls and cool. •Flai,-ours. 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 Ib. sweet chocolate or, some jersey milk bars. Put little balls on darning needle and dip chocolate. Puton wax paper and cool., Mrs, Michael Malaniuk, Seaforth • 5 MINUTE FUDGE 2 tablespoons butter '° cup (small ran) undiluted carnation evaporated milk P3 cups sugar 1: teaspoon salt 2 cups miniature marshmallows 1': trips semi -sweet chocolate chips "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 " inmarshmallows. 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 ' 2 lb. salted :peanuts 1 tbsp.• baking soda ' 2 tsp. vanilla - • 2 `tbsp::water 1 - `c. brown ,sugar l' is c, corn. syrup '.: e. 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' 270° or, hard boil ;stage. Add butter, :cook , stirring constantly to 300° oruntil a little syrup becomes brittle when . dropped in cold water: Remove from heat. Stir in soda mixture and nuts. Stir, about Vs. min. Scrape onto large greased pan. Evelyn Caldwell, R.R. 3, Blyth_ •