The Jones Family Cookbook
QUICKER CANDY
There's something wonderfully satisfying and old-fashioned about making homemade candy--particularly in autumn when the weather is cool and thoughts are turning to Halloween and the upcoming holiday season. Some of the easiest candies to make are sweet-salty nut brittles. Using the microwave, you can make about a pound in less than half an hour and at a fraction of the cost of purchased brittle. The only special tool you need is a paddle-shaped microwave safe candy thermometer that clips to the side of any dish. Before you start to cook, assemble all equipment and pre-measure all ingredients in separate bowls. This is important, because once the caramelized sugar syrup comes out of the microwave, the remaining ingredients must be stirred in quickly before the syrup cools down too much and begins to set. Nut brittles take only about 20 minutes to prepare and an hour or less to harden. The following recipe is for peanut brittle; other nuts, such as cashews, walnut halves, and slivered, lightly toasted almonds, also work well. Peanut Brittle: In a high-sided 2 quart glass dish, mix 1 1/2 cups sugar, 1/2 cup water, and 3/4 cup light corn syrup. Wipe the inside o the dish with a damp paper towel to remove any stray sugar granules. Clip the microwave candy thermometer onto the side. Microwave on HIGH until the syrup temperature of 315 degrees. (This takes about 14 minutes in a 700-watt oven.) Remove the caramelized syrup from the micro--it must be golden in color--and quickly stir in 1 1/2 teaspoon baking soda with a wooden spoon. The mixture will foam and bubble; as soon as it begins to settle, immediately stir in 1 tablespoon unsalted butter, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and one 8-oz can (2 cups) dry-roasted peanuts. Scrape the thick mixture out onto two lightly buttered baking sheets with a buttered rubber spatula. Working quickly, spread it out into a thin a layer as possible. As soon as the brittle is cool enough to handle, in 4-5 minutes, lightly butter your hands and carefully pick the candy up off the baking sheet, just high enough so that you can begin to pull and stretch it. The thinner you are able to stretch the candy, the more delicate the final results will be. Let the stretch brittle stretch uncovered or until it is completely cooled or about one hour. To store, break into irregular pieces and stack in layers, each layer separated by waxed paper, in an airtight tin. The brittle will keep for weeks. Taffy Fun to make with kids Sandy Jones
Ingredients
Instructions
Read the original cookbook wording
QUICKER CANDY
Maxine Levy
There's something wonderfully satisfying and old-fashioned about making homemade candy--particularly in autumn when the weather is cool and thoughts are turning to Halloween and the upcoming holiday season. Some of the easiest candies to make are sweet-salty nut brittles. Using the microwave, you can make about a pound in less than half an hour and at a fraction of the cost of purchased brittle.
The only special tool you need is a paddle-shaped microwave safe candy thermometer that clips to the side of any dish.
Before you start to cook, assemble all equipment and pre-measure all ingredients in separate bowls. This is important, because once the caramelized sugar syrup comes out of the microwave, the remaining ingredients must be stirred in quickly before the syrup cools down too much and begins to set. Nut brittles take only about 20 minutes to prepare and an hour or less to harden. The following recipe is for peanut brittle; other nuts, such as cashews, walnut halves, and slivered, lightly toasted almonds, also work well.
Peanut Brittle: In a high-sided 2 quart glass dish, mix 1 1/2 cups sugar, 1/2 cup water, and 3/4 cup light corn syrup. Wipe the inside o the dish with a damp paper towel to remove any stray sugar granules. Clip the microwave candy thermometer onto the side. Microwave on HIGH until the syrup temperature of 315 degrees. (This takes about 14 minutes in a 700-watt oven.)
Remove the caramelized syrup from the micro--it must be golden in color--and quickly stir in 1 1/2 teaspoon baking soda with a wooden spoon. The mixture will foam and bubble; as soon as it begins to settle, immediately stir in 1 tablespoon unsalted butter, 1/2 teaspoon salt, 1 teaspoon vanilla extract, and one 8-oz can (2 cups) dry-roasted peanuts. Scrape the thick mixture out onto two lightly buttered baking sheets with a buttered rubber spatula. Working quickly, spread it out into a thin a layer as possible.
As soon as the brittle is cool enough to handle, in 4-5 minutes, lightly butter your hands and carefully pick the candy up off the baking sheet, just high enough so that you can begin to pull and stretch it. The thinner you are able to stretch the candy, the more delicate the final results will be. Let the stretch brittle stretch uncovered or until it is completely cooled or about one hour.
To store, break into irregular pieces and stack in layers, each layer separated by waxed paper, in an airtight tin. The brittle will keep for weeks.
Taffy
Description: Fun to make with kids
Sandy Jones
Ingredients:
1 cup sugar
3/4 cup light corn syrup
1 tablespoon cornstarch
2 tablespoon margarine
1 teaspoon salt
2 teaspoon vanilla
Instructions:
Grease a square pan with margarine so it is ready.
Mix the sugar, corn syrup, water, cornstarch, butter and salt in a saucepan.
Let your mother cook the candy because it is very very hot. She will cook the candy over medium heat, stirring with a wooden spoon until the candy thermometer is 256 degrees. Then she will take it off the heat, stir in the vanilla and pour it into the buttered pan.
Let your mother check the candy to see when it is cool enough to pull. You pull and pull the taffy. If it gets sticky, put a little margarine on your hands. Pull the taffy until it is light in color and very stiff..