1 cup candycorn
1 cup peanut butter
Microwave until melted. Put in greased 8 x 8 pan. Top with melted chocolate. Tastes like a Butterfinger. Only way to eat candy corn !
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Thursday, October 14, 2021
Tuesday, December 31, 2019
24 December 2019
Chocolate Caramel Candies
2c sugar (400g)
1c brown sugar (100g)
1c sour cream (225g)
1c corn syrup (300g)
1c milk (225g)
3/4c butter (170g, salted)
3oz unsweetened chocolate (2.8oz Lindt 95%)
3/4c roughly chopped pistachios.
This has been the best so far.
I wonder, was it supposed to be an old fudge recipe? From before fudge was called fudge? Here's a chocolate caramel recipe from Farm Journal, December 1899:
"Chocolate caramels made just by this recipe are sure to turn out well. Put into a porcelain-lined or else a bell-metal kettle, two and a half pounds of nice brown sugar, a quarter of a pound of butter, and a cup of sweet cream or milk. Put over the fire and let it come to a boil, then put in a half pound of the finest chocolate, either broken in small pieces or grated. Stir constantly to keep from sticking to the bottom. By the time it is thoroughly melted, scrape the spoon hard around the inside of the kettle, and if the candy appears the least bit granulated, it is done. It needs to cook but two or three minutes after the chocolate is melted. Take from the fire, add a tablespoonful of vanilla extract, and beat with a stout spoon constantly until it is stiff. Pour into flat buttered dishes and mark off into squares."
--Ruth Brown
2c sugar (400g)
1c brown sugar (100g)
1c sour cream (225g)
1c corn syrup (300g)
1c milk (225g)
3/4c butter (170g, salted)
3oz unsweetened chocolate (2.8oz Lindt 95%)
3/4c roughly chopped pistachios.
This has been the best so far.
I wonder, was it supposed to be an old fudge recipe? From before fudge was called fudge? Here's a chocolate caramel recipe from Farm Journal, December 1899:
"Chocolate caramels made just by this recipe are sure to turn out well. Put into a porcelain-lined or else a bell-metal kettle, two and a half pounds of nice brown sugar, a quarter of a pound of butter, and a cup of sweet cream or milk. Put over the fire and let it come to a boil, then put in a half pound of the finest chocolate, either broken in small pieces or grated. Stir constantly to keep from sticking to the bottom. By the time it is thoroughly melted, scrape the spoon hard around the inside of the kettle, and if the candy appears the least bit granulated, it is done. It needs to cook but two or three minutes after the chocolate is melted. Take from the fire, add a tablespoonful of vanilla extract, and beat with a stout spoon constantly until it is stiff. Pour into flat buttered dishes and mark off into squares."
--Ruth Brown
Saturday, December 7, 2019
Purple Popcorn Balls
400g sugar (2c)
1 6-oz grape juice concentrate
1tsp vinegar
3/4c water
1/2tsp salt
160g corn syrup (1/2c)
Cook to 250*F. Pour syrup over 5qts popped corn and form into balls. Rinse hands with cold water. Makes about 18.
1oz kernels (2T) will pop to about a quart.
1 6-oz grape juice concentrate
1tsp vinegar
3/4c water
1/2tsp salt
160g corn syrup (1/2c)
Cook to 250*F. Pour syrup over 5qts popped corn and form into balls. Rinse hands with cold water. Makes about 18.
1oz kernels (2T) will pop to about a quart.
Tuesday, January 9, 2018
Chocolate Caramel Candies
from Dan's grandmother Esther Spear.
2c sugar
1c brown sugar
1c sour cream
1c corn syrup
1c milk
3/4c butter
3oz unsweetened chocolate
Mix the above in a saucepan and cook to solid* ball stage.
Remove from heat, stir in 1 1/2tsp vanilla and 1 1/2c nuts. Spread in buttered 9x13 pan. Wrap candies in wax paper.
*Firm ball, 250*F
2c sugar
1c brown sugar
1c sour cream
1c corn syrup
1c milk
3/4c butter
3oz unsweetened chocolate
Mix the above in a saucepan and cook to solid* ball stage.
Remove from heat, stir in 1 1/2tsp vanilla and 1 1/2c nuts. Spread in buttered 9x13 pan. Wrap candies in wax paper.
*Firm ball, 250*F
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