{"id":271,"date":"2014-08-21T02:57:48","date_gmt":"2014-08-21T02:57:48","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=271"},"modified":"2014-10-19T02:37:56","modified_gmt":"2014-10-19T02:37:56","slug":"candy","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/candy\/","title":{"rendered":"Candy"},"content":{"rendered":"

SINFUL\u00a0 ENGLISH\u00a0 TOFFEE \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0NEED Candy Thermometer!!
\n***FAMILY FAVORITE***
\n<\/strong>Has nuts ONLY on top – no nuts IN candy or on bottom<\/p>\n

1 c salted butter* (NOT oleo!)
\n1 c white granulated sugar
\n6+ oz pkg semi-sweet chocolate chips (Ghiridelli brand=great!)
\n1+ c finely chopped pecans<\/p>\n

Grease (with butter) 9 x 13 pan\/cookie sheet, including 1″ of pan side. Warm pan.
\nIn 2 qt HEAVY saucepan, melt butter; then add sugar and salt.
\nCook over medium high heat (using burner separator, if available) 7-10 min. to 300\u00b0, at which time, sugar will turn brown (carmelize).
\nWhen this happens, immediately check temperature and remove from heat at 300\u00b0.
\nIMMEDIATELY spread in warm prepared pan with greased metal spatula.
\nSprinkle chips over hot candy.\u00a0 Let stand 5 min.
\nSpread melted chocolate evenly over candy.
\nSprinkle with nuts and lightly press into chocolate.
\nScore into bite size pieces while hot. COOL in pan til hardened, about 2-3 hrs.\u00a0 Break into pieces.\u00a0 Makes 1-1\/4 lbs.
\n*If butter is unsalted \u2013 add \u00bd t salt<\/p>\n

\n

ENGLISH BUTTER TOFFEE\u00a0\u00a0\u00a0 (By D. Crowell\u2019s co-worker \u2013 12\/2012)<\/strong>
\nUSE Candy Thermometer!!<\/strong>
\nHas nuts in candy and on top and bottom<\/p>\n

1 c salted butter (2 sticks)
\n1-1\/3 c white granulated sugar
\n1 T Karo Syrup
\n3 T water
\n2 cups chopped pecans or walnuts
\n2 (7 oz) Hershey chocolate bars<\/p>\n

Melt butter in heavy sauce pan. Add sugar, Karo and water.
\nStir constantly on medium heat to 300\u00b0 on candy thermometer.
\nQuickly remove from heat, add 1 cup chopped nuts.
\nPour onto ungreased foil covered cookie sheet.
\nWhen cool, melt one chocolate bar in double boiler and spread over candy.
\nCover w\/1\/2 cup nuts.\u00a0 Let cool.\u00a0 Repeat on other side.<\/p>\n

TIPS:<\/strong>
\nDo not let candy thermometer touch bottom of pan.
\nWhen candy has cooled, if it\u2019s shiny\/greasy, wipe w\/paper towel to remove before frosting.
\nLightly press nuts into chocolate.
\nAlways break up candy when candy 8s at room temperature.<\/p>\n

\n

HOW TO MARBLE ENGLISH TOFFEE\u00a0 (by Galen)<\/strong><\/p>\n

Need to drizzle 3 kinds of chocolate for icing: white, milk, and dark.
\nThe icing needs to be runny enough that it lays back down smooth.
\nYou don’t want raised ridges.
\nThen run a chopstick back and forth in it, big long zigzags all the way from side to side.\u00a0 Or you can do the top to bottom in curvy lines.
\nThen do the same top to bottom…that makes a pretty pattern.
\nTo get really elaborate, use comb like Galen uses in marbling.<\/p>\n

\n

PEPPERMINT or ALMOND BARK
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

Melt 20 oz package WHITE Almond Bark per directions.
\nPour onto aluminum foil or wax paper placed on a cookie sheet. Spread to about 1\/4″ thick.
\nRefrigerate for 10 minutes.
\nMelt 12 oz semisweet Chocolate Chips or Bakers Chocolate. Spread on top.
\nImmediately sprinkle with 1 to 1-1\/2 c crushed peppermint candy or candy canes.
\nPlace in refrigerator for 4 hours.
\nBreak into pieces for serving.
\nStore in airtight container at room temperature, or in refrigerator for up to 3 weeks.<\/p>\n

HOW TO CRUSH PEPPERMINT CANDIES:<\/strong>
\nIt takes about 52 peppermint candies to make 1 cup crushed candy.\u00a0 Place desired number of candies in resealable plastic bag.\u00a0 Close bad and crush candies with rolling pin, mallet or hammer.\u00a0 Or process in food processor using pulsing action<\/p>\n

PEPPERMINT-ALMOND BARK<\/strong> – Same as peppermint, except add 1-1\/2 cups almonds, roasted or plain instead of peppermint candy<\/p>\n

\n

WHITE FUDGE aka OPERA FUDGE<\/strong><\/p>\n

2 c sugar
\n2\/3 c milk
\n2 T light corn syrup
\n1\/4 t salt
\n2 T butter
\n1 t almond or vanilla extract
\nOPTIONAL:
\n1 c chopped walnuts, 1\/2 c quartered candied cherries<\/p>\n

Heat sugar, milk, syrup, salt over medium heat til sugar dissolves.
\nCook to 234\u00b0 (softball stage). Remove from heat.
\nAdd butter. Cool to lukewarm–without stirring.
\nAdd vanilla or almond extract.
\nBeat til thick and not glossy.
\nQuickly stir in Optional items if desired
\nPour into buttered 9\u201d square pan. Cool. Cut.<\/p>\n

 <\/p>\n

FUDGE TIPS<\/strong><\/p>\n

Use candy thermometer
\nStir with long-handled WOODEN spoon.\u00a0 (Wood does not conduct heat.)<\/p>\n

Use deep, heavy saucepan 4 times capacity of the ingredients used–to prevent boiling over. Fudge syrup rises as it boils.\u00a0 Good to use a separator on burner to prevent scorching.\u00a0 Scorched candy must be thrown out.<\/p>\n

When putting candy on to cook, stir sugar til it is completely dissolved and comes to a boil.\u00a0 Then stir only enough to prevent sticking to the pan and scorching. While cooking, remove any sugar crystals on side of pan with pastry brush dipped in hot water.\u00a0 This prevents large crystals from forming and keeps candy from being grainy.<\/p>\n

COOL candy to lukewarm (110 degrees) at room temperature before beating.
\nDo NOT cool in refrigerator or freezer.<\/p>\n

Beat cooled candy with electric mixer til it starts to get firm or not glossy.
\nPour into buttered pan immediately\u2014sets up fast!<\/p>\n

Just before turning into pan to set up, can add chopped nuts, cut marshmallows, shredded coconut, cut dates or figs, raisins or candied fruit.<\/p>\n

\n

PEANUT BUTTER FUDGE\u00a0\u00a0 (Jana Vockrodt Andrews)<\/strong>
\n(Also called Tiger Butter)
\n***FAMILY FAVORITE***
\n<\/strong><\/p>\n

l lb Almond Bark or white chocolate
\n1 cup peanut butter
\nChocolate chips
\nChopped SWEET peanuts<\/p>\n

Melt almond bark and mix in peanut butter.\u00a0\u00a0 Careful not to scorch.
\nSome use double boiler.\u00a0 Let mixture get as HOT as possible.
\nIMMEDIATELY pour into 8 x 8 square greased pan.
\nApply topping of yr choice.
\n(1) Sprinkle with chocolate chips.\u00a0 Stir and swirl.
\n(2)\u00a0 Sprinkle with chopped peanuts.
\nCool and then cut into squares and serve.<\/p>\n

NOTE:\u00a0 Amounts are flexible, but ratio is basically: half as much peanut butter as almond bark and half the amount of peanut butter for chocolate chips.<\/p>\n

\n

CREAM CHEESE COCONUT BALLS\u00a0\u00a0 \u00a0(Chess loves!)
\nMakes about 18 balls.
\n<\/strong><\/p>\n

3 oz cream cheese
\n2-1\/2 c powdered sugar
\n1 t vanilla
\nshredded coconut<\/p>\n

In Mixing bowl, cream the cream cheese and vanilla til well blended.
\nGradually add powdered sugar and continue to mix til well blended.
\nForm into 1 inch balls and roll in coconut.
\nRefrigerate.\u00a0 Store in refrigerator.<\/p>\n

\n

PEACH FUDGE<\/strong><\/p>\n

2-3\/4 c sugar
\n1 c whipping cream
\n3T light corn syrup
\n1\/2 of small pkg Peach Jello (3 oz. size)
\n1\/4 c finely chopped peaches
\n1\/4 t salt
\n6 T butter
\n1 t peach or almond flavoring<\/p>\n

Combine sugar, milk, syrup, salt over med heat til sugar dissolves.
\nCook to 240\u00b0 (Softball stage)\u00a0 Remove from heat.
\nAdd butter. Cool to lukewarm (110\u00b0) WITHOUT STIRRING
\nAdd almond or peach flavoring. Beat til thickened and not glossy.
\nPour into buttered 9\u201d square pan.\u00a0 Cool.\u00a0 Cut.<\/p>\n

VARIATION FOR CHOCOLATE FUDGE:<\/strong>
\nAdd 2 sq unsweetened chocolate and 1 t vanilla, instead of almond flavoring<\/p>\n

\n

PEANUT BUTTER BALLS\u00a0\u00a0 \u00a0(Dot Berry)
\nMakes 36 balls.
\n<\/strong><\/p>\n

1-1\/2 c crunchy peanut butter
\n2 cups margarine
\n1 t vanilla
\n2-1\/2 boxes of 16 oz. powdered sugar
\n10-12 oz. Hershey bar
\n1-4 oz. cake paraffin wax (used in canning)<\/p>\n

Melt peanut butter and oleo over low heat. Stir in vanilla.
\nRemove from heat and stir in sugar, mixing well.
\nShape into 1-inch balls. Cool.<\/p>\n

Melt chocolate and paraffin over low heat.
\nDip balls into chocolate-paraffin\u00a0 mixture and coating well.
\nUse two prong fork and let drip before putting on\u00a0 wax paper.
\nIf chocolate mixture gets too hard, reheat it.<\/p>\n

\n

NEVER FAIL PEANUT BRITTLE\u00a0\u00a0\u00a0 (Gold Kist Peanut recipe)<\/strong><\/p>\n

3 c white sugar
\n1-1\/8 c white Karo
\n1\/2 c water
\n1 t vanilla
\n4 c raw peanuts
\n3 t butter
\n2 t soda<\/p>\n

Boil sugar, Karo and water til thread spins, or to 250\u00b0.
\nAdd peanuts and stir til 290\u00b0.
\nRemove from heat, add butter, vanilla and soda.
\nPour onto buttered cookie sheets, spreading as thin as possible, with spoon.<\/p>\n

\n

BUCKEYES<\/strong><\/p>\n

1 c oleo, melted, cooled
\n18 oz. jar smooth peanut butter
\n1 box powdered sugar
\n12 oz. chocolate chips
\n1\/4 bar paraffin<\/p>\n

Mix together oleo, peanut butter and sugar.
\nRoll in quarter size balls.
\nFreeze until firm.
\nMelt chocolate chips and paraffin in top of double boiler.
\nInsert toothpick in ball, dip in chocolate. Chill on waxed paper.
\nCan add Rice Crispies.<\/p>\n

\n

PEANUT BUTTER SNO-BALLS\u00a0\u00a0 \u00a0\u00a0 (Larry Crawford 8\/06)<\/strong><\/p>\n

2 cups powdered sugar
\n1 cup peanut butter
\n6T soft butter
\n1 lb almond bark<\/p>\n

Blend together sugar, peanut butter and butter.
\nRoll into small balls and chill for 30 in.
\nMelt almond bark.
\nDip peanut butter balls in melted bark
\nPlace on wax paper.<\/p>\n","protected":false},"excerpt":{"rendered":"

SINFUL\u00a0 ENGLISH\u00a0 TOFFEE \u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0NEED Candy Thermometer!! ***FAMILY FAVORITE*** Has nuts ONLY on top – no nuts IN candy or on bottom 1 c salted butter* (NOT oleo!) 1 c white granulated sugar 6+ oz pkg semi-sweet chocolate chips (Ghiridelli brand=great!) 1+ c finely chopped pecans Grease (with butter) 9 x 13 pan\/cookie sheet, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-271","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/271","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=271"}],"version-history":[{"count":11,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/271\/revisions"}],"predecessor-version":[{"id":1213,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/271\/revisions\/1213"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=271"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}