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.
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.
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.
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.
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.
Candy pg.1 of 3