Post by April B. on Dec 22, 2003 15:25:19 GMT -6
Chocolate Peanut Brittle
INGREDIENTS:
1/4 C Cocoa 1/2 Cup corn syrup
1 teaspoon baking soda 1/4 C heavy Cream
1 TBLS butter 1 1/4 C salted peanuts
1 C sugar
Lightly butter cookie sheet and set aside. In a small bowl mix cocoa and
baking soda. Then add the butter. Set aside. In a heavy 2 quart saucepan,
stir together sugar, corn syrup, and heavy cream. Over medium heat, cook,
stirring constantly until sugar is dissolved. Stir in peanuts and continue
cooking. Stir frequently until the mixture reaches 300 degrees F. (make
sure the bulb of the candy themometer is not resting on the bottom of the
sauce pan.) Remove from heat and stir in the cocoa mixture you had set
aside. Immediately pour onto prepared cookie sheet. Place cookie sheet on
wire rack and cool completely. When brittle is cold snap into bite size
pieces and store in atightly covered container. I made round suckers using
a deeper round sucker mold made for hard candies.
Fruity Lollipops
Ingredients:
1 C sugar
1/2 C water
1/3 C light corn syrup
1 Pkg. of unsweetened soft drink mix ( I used a generic
brand but you could use Wyler's or Kool-aid
Butter or grease candy sucker molds or any other style of hard candy molds
and set aside. In a one quart heavy saucepan cook sugar, water, and corn
syrup, stirring occassionally over medium-high heat. Cook until sugar
dissolves and it reaches 300 degrees F on your candy themometer. Remove
from heat and let stand for two minutes or until bubbles are gone. Stir in
powdered soft drink mix. Spoon into mols and let stand until cool and firm.
If you want your candy to have a frosted appearance moisten with a damp
cloth and dip in sugar.
NOTE: I added this recipe because alot of candy makers don't have ready
access to flavorings and colorings or like me run out all the time.
INGREDIENTS:
1/4 C Cocoa 1/2 Cup corn syrup
1 teaspoon baking soda 1/4 C heavy Cream
1 TBLS butter 1 1/4 C salted peanuts
1 C sugar
Lightly butter cookie sheet and set aside. In a small bowl mix cocoa and
baking soda. Then add the butter. Set aside. In a heavy 2 quart saucepan,
stir together sugar, corn syrup, and heavy cream. Over medium heat, cook,
stirring constantly until sugar is dissolved. Stir in peanuts and continue
cooking. Stir frequently until the mixture reaches 300 degrees F. (make
sure the bulb of the candy themometer is not resting on the bottom of the
sauce pan.) Remove from heat and stir in the cocoa mixture you had set
aside. Immediately pour onto prepared cookie sheet. Place cookie sheet on
wire rack and cool completely. When brittle is cold snap into bite size
pieces and store in atightly covered container. I made round suckers using
a deeper round sucker mold made for hard candies.
Fruity Lollipops
Ingredients:
1 C sugar
1/2 C water
1/3 C light corn syrup
1 Pkg. of unsweetened soft drink mix ( I used a generic
brand but you could use Wyler's or Kool-aid
Butter or grease candy sucker molds or any other style of hard candy molds
and set aside. In a one quart heavy saucepan cook sugar, water, and corn
syrup, stirring occassionally over medium-high heat. Cook until sugar
dissolves and it reaches 300 degrees F on your candy themometer. Remove
from heat and let stand for two minutes or until bubbles are gone. Stir in
powdered soft drink mix. Spoon into mols and let stand until cool and firm.
If you want your candy to have a frosted appearance moisten with a damp
cloth and dip in sugar.
NOTE: I added this recipe because alot of candy makers don't have ready
access to flavorings and colorings or like me run out all the time.