| Caramel Corn |
| 5 cups popped corn, buttered 1 cup salted peanuts 1 teaspoon salt 1 1/2 cups Brown Sugar 1/4 cup water 2 tablespoons light corn syrup 1 teaspoon vanilla To check soft crack stage, drop a small quantity of syrup into chilled water. It will separate into hard threads, which when removed from the water will bend. Instructions * Preheat oven to 250°F. Grease 3 cookie sheets; set aside. * Combine popped corn, peanuts and salt and spread evenly on a cookie sheet and place in warm oven until ready to use. * Combine Brown Sugar, water and corn syrup in a heavy 2-quart saucepan. Place over medium heat, stirring until sugar dissolves. Wipe crystals from side of pan as necessary. Boil, without stirring to 270-272°F or until soft crack stage. Remove from heat; add vanilla. * Pour syrup in fine stream over warm corn mixture. Stir syrup through corn quickly. Turn out on cookie sheets; separate corn with two forks quickly. When cool, store in airtight container with waxed paper between layers. Makes 1-lb. caramel corn. |
 
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| Divinity |
| 2 1/2 cups Granulated Sugar 1/2-cup light corn syrup 1/2-cup water 2 egg whites 1 teaspoon vanilla 1-2 drops desired food coloring 1/2-cup chopped nuts (optional) Divinity may also be poured into a buttered, 8-inch square pan. Instructions * In a heavy 2-quart saucepan combine sugar, corn syrup and water. Cook over medium-high heat to boiling, stirring constantly with a wooden spoon to dissolve sugar. This should take 5-7 minutes. Carefully clip candy thermometer to side of pan. * Cook over medium heat, without stirring, to 265°F or hardball stage. Reaching hard ball stage should take about 15 minutes. * Remove saucepan from heat; remove thermometer from saucepan. In a large mixer bowl, immediately beat egg whites on medium speed untill stiff peaks form. * Gradually pour hot mixture in a thin stream slightly less than 1/8-inch diameter, over egg whites beating with the electric mixer on high speed about 3 minutes. * Add vanilla and food coloring, if desired. Continue beating on high speed about 5-6 minutes, scraping the sides of the bowl occasionally, just until candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. * Drop a tablespoonful of mixture onto waxed paper. If it stays mounded in a soft shape, it is beaten properly. Immediately stir in nuts, if desired. Quickly drop the remaining mixture from a teaspoon onto a baking sheet lined with waxed paper. If mixture flattens, beat 1/2-1 minute more. Makes about 36 pieces. |
| *Candy* |
| The Buckeye Nut Ball |
| 1/2 cup butter or margarine, softened 2 cups creamy peanut butter 1 (1-lb.) pkg. Confectioners Sugar (approx. 3 3/4 cups) 1 (6-oz.) pkg. semi-sweet chocolate chips, melted and cooled This chocolate covered peanut confection represents Ohio, nicknamed The Buckeye State. Instructions * Beat together butter and peanut butter until light and fluffy. Add confectioners sugar gradually, beating until blended. (Mixture will be crumbly.) * Shape into 1 1/4 inch balls. Insert toothpicks into balls and dip half way into melted chocolate. Chill until firm. Makes about 4 dozen balls. |
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| Candy pg.1 of 3 |