1 ½ cups raw or roasted peanuts 1 cup sugar ½ cup corn syrup 1/8 teaspoon salt 1 teaspoon butter 1 teaspoon vanilla 1 teaspoon baking soda Combine peanuts, sugar, corn syrup, and salt in 2 quart glass bowl or casserole dish. Microwave on full power for 4 minutes; stir. Cook 3 minutes more and stir in butter. Cook 2 more minutes and stir in soda and vanilla. Mix until foamy and pour onto buttered cook sheet. Rapidly spread out with buttered forks until as thin as you want. Let cool. Break into pieces. Store in airtight container. …
6 Cup Batch(This recipe is the same fondant recipe for each fondant, differences are in the handling and flavoring after the rich creamy fondant is ready for flavors.) 1 ½ C. Cream ¾ C. Whole Milk 4 ½ Tbsp. Corn Syrup 6 C. Sugar 1 tsp Vanilla TO MIX BY HAND: Best made in a 6 qt size pan. Add cream, milk, and syrup to pan and warm. Add sugar and stir until dissolved. Cook to 232 degrees. (Keep in mind that temperatures are tricky and you need to test your thermometer – read the blog about temperatures) While getting …
1 ½ C. Cream ¾ C. Whole Milk 4 ½ Tbsp. Corn Syrup 6 C. Sugar 1 tsp Vanilla TO MIX BY HAND: Best made in a 6 qt size pan. Add cream, milk, and syrup to pan and warm. Add sugar and stir until dissolved. Cook to 232 degrees. (Keep in mind that temperatures are tricky and you need to test your thermometer – read the blog about temperatures) While getting candy to temperature, occasionally wipe sides of pan with wet pastry brush to keep sugar from crystallizing on the pan and making the candy grainy. When it reaches …
6 Cup Batch 1 ½ C. Cream ¾ C. Whole Milk 4 ½ Tbsp. Corn Syrup 6 C. Sugar TO MIX BY HAND: Best made in a 6 qt size pan. Add cream, milk, and syrup to pan and warm. Add sugar and stir until dissolved. Cook to 232 degrees. While getting candy to temperature, occasionally wipe sides of pan with wet pastry brush to keep sugar from crystallizing on the pan and making the candy grainy. Pour out on buttered surface (marble slab) and let cool to lukewarm. Use a large metal spatula or putty knife 4-5 inches wide …
6 Cup Batch In a separate bowl, blend 6 tablespoons of cocoa to the sugar before adding sugar to the mixture in the pan. Cook to 234 degrees. After the candy has been beaten on the slab, add ¾-1 cup of chopped Pecans to fondant at the very end of the beating process. 1 ½ cup of whipping cream ¾ cup milk 4 ½ Tablespoons corn syrup (Karo) 6 cups sugar Dash of salt 6 Tablespoons butter 1 ½ teaspoon vanilla Add cream, milk, and syrup to 6 quart pot and warm over medium heat on stove top. …
1 ½ lb. milk chocolate (2 cups melted chocolate or 3 cups finely shaved firmly packed chocolate) 1/3 cup heavy cream 1/3 cup half and half 1 ½ teaspoon vanilla Melt chocolate in double boiler, stir until smooth. Measure into a mixing bowl and set aside. Heat cream and half and half in a separate pot to scalding (just before it starts to boil, has tiny bubbles around the sides and forms a film on top). Cool cream to 130°. (To cool rapidly, place pot in cold water, stir until mixture reads 130°.) Add cream mixture to chocolate and beat …
Caramel 4 C. Sugar ½ lb. Butter 2 C. Corn Syrup 2, 12 oz. Cans Evaporated Milk Melt butter in large pan on stovetop. Cooking on high, add corn syrup, then sugar. Stirring constantly throughout cooking process. Bring to a full boil. Clean sides of pan occasionally with wet pastry brush to keep sugar from crystalling on the sides. Add milk, a little at a time, so candy doesn’t stop boiling. Cook to 232 degrees. Pour into buttered tray. Usually a 9×13 pan works well. Do not pour on foil or waxed paper that hasn’t been buttered or greased well. …
In 2 greased jelly roll pans, spread out a single layer of pecans (it will be about 2 lbs. of pecans). Make a batch of caramel, then drizzle over the pecans until fully covered. Let cool. Then make the nougat recipe (without the nuts) and spread evenly over caramel and pecans. Let cool. When cool, cut into 9 pieces. Roll into desired size logs. Cut into bite sized pieces and roll in plastic wrap. Caramel ½ lb. butter 2 cups corn syrup (Karo) 4 cups sugar 2 12 oz. cans of evaporated milk Dash of salt 1 teaspoon vanilla Melt …
1 cup corn syrup ½ teaspoon salt ½ cup sugar ½ lb. flaked coconut (3 cups) 1 Tablespoon butter 1 teaspoon vanilla Use a 4 quart pressure cooker pot. Mix together the corn syrup, salt, and sugar in a pot on stovetop on high heat. Wash down sides with water and pastry brush. Cook to 232°. Turn off the heat and stir in flaked coconut, butter, and vanilla. Stir quickly to blend. Press into a buttered, plastic covered pan. When cool, cut into 1” squares. . Can be covered with nuts or caramel or any desired topping for chocolate centers. …
1 lb. butter – sweet butter-a must 2 cups sugar 5 Tablespoons water 1 cup slivered almonds Dash of salt (2 Tablespoons corn syrup – this is optional, but helps ensure candy doesn’t get sugary) 4 quart pressure cooker pot is a good size pot for this recipe at it allows the thermometer to reach the candy sufficiently. Melt butter on stovetop in the pot. Stir in sugar, water, salt, and nuts. Cook on high stirring constantly as it boils making sure the butter doesn’t separate. Wash down sides of pan with water and pastry brush to keep sugar from …