Salt Water Taffy

Ingredients:

1 cup granulated sugar

2 tbs. cornstarch

3/4 cup light corn syrup

1/2 cup water

1/2 tsp. salt

3 tbs. unsalted butter

2 tsp. vanilla extract

Directions:

Grease a 9″ square pan with 1 tablespoon butter. In a sauce pan over medium heat, add the granulated sugar, cornstarch, corn syrup, water and salt. Stir until well combined. Add 2 tablespoons butter and stir constantly until the sugar is completely melted. Do not stir after the sugar melts. Cook until the candy reaches 260° on a candy thermometer. Remove the pan from the heat and stir in the flavoring extract and food coloring. Pour the candy into the prepared pan and allow to cool enough to handle. Remove the candy from the pan and pull until the candy is opaque and satiny. Pull the candy in 1/2″ strips. Cut into 1″ pieces and wrap in waxed paper.

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Cherry Divinity

Ingredients:

2 Egg whites

3 cups white sugar

¾ cup water

¾ cup light corn syrup

3 ounce packet cherry gelatin

Directions:

Add the egg whites to a metal or glass bowl and allow to come to room temperature. Line cookie sheets with parchment paper. Combine the white sugar, water, and light corn syrup in a heavy saucepan and heat without stirring, until the thermometer records a temperature of 250 degrees. Just before the candy reaches the desired temperate, turn on the stand mixer and begin to beat the egg, so that it foams. When foamy, sprinkle in the cherry gelatin and continue to beat until the mixture can form stiff peaks. With the stand mixer still running (at high speed), pour the hot candy mixture in slowly and carefully. Beat for approximately 5 minutes. Drop spoonfuls on to the cookie sheets. Leave at room temperature overnight to set before transferring to an airtight container.

Chinese 5 Spice Peanut Brittle

Ingredients:

½ cup light corn syrup

1 cup white sugar

1 cup roasted peanuts, chopped

¾ tsp Chinese 5 spice

1 tsp salted butter

1 tsp baking soda NOT BAKING POWDER

Directions:

In a glass bowl, combine the corn syrup, white sugar, chopped peanuts and Chinese spice. Stir until well combined.  Place in a microwave-safe bowl and microwave on high for 6 minutes.  Stir in the salted butter and heat for another 30 seconds.  Sprinkle in the baking soda, stirring, until the mixture becomes light and foamy.  Immediately transfer the mixture to an aluminum foil lined baking pan and smooth into an even thin layer using a nonstick rubber spatula. Set aside at room temperature for approximately 2 hours.  Break into pieces and store in an airtight container

Gingerbread Fudge

Ingredients:

1 cup granulated sugar

1 cup dark brown sugar

1/4 cup molasses

1/4 cup light corn syrup

3/4 cup evaporated milk

1/2 tsp. cream of tartar

1 cup semisweet chocolate chips

2 tbs. butter

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

 

Directions:

Line an 8″ square pan with aluminum foil and spray with non stick cooking spray. In a sauce pan over medium heat, add the granulated sugar, brown sugar, molasses, corn syrup, evaporated milk and cream of tartar. Stir constantly until the candy boils. Add chocolate chips and stir until the chocolate is melted. Do not stir after the chocolate is blended. Remove from heat when the candy reaches 238° on a candy thermometer.  Stir in the butter, vanilla extract, cinnamon, ginger, cloves and nutmeg. Stir vigorously until well blended. Using a mixer on medium speed, beat for 10-12 minutes. The fudge will be ready when thickened, creamy and has lost its gloss.