1 cup butter
2 cups sugar
1 1/2 cups light corn syrup
1 can (14 oz) sweetened condensed milk
1/2 t salt
1 1/2 T anise extract
1 t black food coloring
extra butter for greasing foil
Line an 8" square pan with heavy-duty foil and grease with extra butter. In a heavy saucepan, combine the sugar, corn syrup, sweetened condensed milk, salt and butter; bring to a boil over medium heat. Cook and stir until a candy thermometer reads 242-244 (firm ball stage).
Remove from heat, stir in extract and food coloring (keep face away from misture as odor is very strong). Pour into prepared pan (do not scrape down the sides). Cool completely before cutting (can cool in the fridge after an hour on the counter). Lift candy from pan and remove foil. Cut into pieces and wrap in plastic wrap.
(Originally done by Donna Higbee[?] and altered by Myrna Epperson)
Showing posts with label candy. Show all posts
Showing posts with label candy. Show all posts
Sunday, December 23, 2012
Sunday, December 7, 2008
Peanut Butter Fudge
3 cups sugar
3/4 cup butter (1 1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1 bag (10 oz) bag peanut butter chips
1 jar (7 oz) marshmallow creme
1 t vanilla
Line 9 inch square pan with foil, set aside. Place sugar, butter and evaporated milk in large pot. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 minutes or 234 degrees (F) on a candy thermometer. Remove from heat.
Add peanut butter chips and marshmallow, stirring until completely melted. Add vanilla and mix well.
Pour into foil lined pan and let set at room temperature for about 4 hours, or until completely cooled. Store covered at room temperature.
Makes 3 lb. or 40 servings, about two squares each.
3/4 cup butter (1 1/2 sticks)
1 small can (5 oz) evaporated milk (2/3 cup)
1 bag (10 oz) bag peanut butter chips
1 jar (7 oz) marshmallow creme
1 t vanilla
Line 9 inch square pan with foil, set aside. Place sugar, butter and evaporated milk in large pot. Bring to a full rolling boil over medium heat, stirring constantly. Boil for 4 minutes or 234 degrees (F) on a candy thermometer. Remove from heat.
Add peanut butter chips and marshmallow, stirring until completely melted. Add vanilla and mix well.
Pour into foil lined pan and let set at room temperature for about 4 hours, or until completely cooled. Store covered at room temperature.
Makes 3 lb. or 40 servings, about two squares each.
Sunday, March 2, 2008
Saltwater Taffy
2 C. sugar
1 C. light corn syrup
2 T. margarine
1 1/2 t. salt
1 C. water
1/4 t. flavoring
7 drops food coloring
Combine sugar, corn syrup, margarine, and salt in a 2-qt. pan. ook until sugar dissolves. Cover for 2 minutes. Then cook until temperature reaches 265 degrees. Add flavor and color. Remove from stove and pour onto buttered cooking sheet. Let stand until you can handle it. Pull with buttered hands until light in color.
1 C. light corn syrup
2 T. margarine
1 1/2 t. salt
1 C. water
1/4 t. flavoring
7 drops food coloring
Combine sugar, corn syrup, margarine, and salt in a 2-qt. pan. ook until sugar dissolves. Cover for 2 minutes. Then cook until temperature reaches 265 degrees. Add flavor and color. Remove from stove and pour onto buttered cooking sheet. Let stand until you can handle it. Pull with buttered hands until light in color.
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