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| | From:  Genie· (Original Message) | Sent: 11/4/2007 3:20 PM |
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| | | From: Genie· | Sent: 11/4/2007 3:21 PM |
| BLACK WALNUT TAFFY
1 C. molasses
2 C. Karo syrup
1 C. light brown sugar
Cook to stiff ball just before a light crack. Take off fire and add nuts & enough baking soda to made a nice color. Keep stirring while adding nuts & baking soda. You can mix English walnuts & black walnuts together.
This makes it less expensive.
Put in greased pan & spread out & cut into pieces when
cool.
That's the recipe as it is written. Sorry, I don't know how much baking soda or what amount of nuts. From experience with other candies, however, I'd guess maybe a teaspoon of baking soda. You might start with 1/2 a
teaspoon and work up from there. Also, I'm sure the stirring is to keep the foam under control when you add the baking soda. Be sure to use a large pot so it doesn't foam over the top. As far as the nuts go, what
the heck, go for broke. More of almost anything is always better!
Wish I could ask for more specific directions, but unfortunately my mom and grandmom passed away many years ago. What a great way for them to live on when others enjoy this very old recipe. Thanks for giving me an opportunity to share my family's recipe. And, for the record, I have LOADS of old, treasured recipes! Some of my favorites are depression era that are unbelievably thrifty and delicious.
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| | | From: Genie· | Sent: 4/24/2008 3:00 AM |
| MOLASSES CANDY | | | 1/2 cup molasses
1 1/2 cups sugar
1/2 cup boiling water
1 1/2 tablespoons vinegar
1/4 teaspoon cream of tartar
1/2 cup butter
pinch of baking soda Bring the molasses, sugar, water and vinegar to a boil and add the cream of tartar. Boil until a little of the mixture becomes brittle when dropped into cold water. When nearly done, add butter and baking soda, stirring constantly. Pour onto a buttered baking sheet. Mark off in squares and set aside to harden; or cool slightly and pull, buttering the hands first and adding a few drops of flavoring, if desired. Pull until the candy is light in color. Roll into sticks and set aside to cool. | | |
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| | | From: Genie· | Sent: 5/13/2008 5:13 AM |
| OLD TIMEY CHOCOLATE FUDGE | | | 1 lb. confectioners sugar
1/3 c. cocoa
1 stick butter
1/3 c. evaporated milk
1/2 tsp. vanilla
1 to 1 1/2 c. pecans, coarsely chopped Mix sugar, cocoa and butter, putting butter on top in chunks. Put in microwave 3 minutes; take out and add milk, vanilla and pecans. Stir to blend, WORK FAST. Put back in microwave, 4 minutes longer. Don't stir. Take out pour in 8 x 10 inch buttered pan. Cut in squares. | | |
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| | | From: Genie· | Sent: 5/13/2008 5:19 AM |
Old-Fashioned Molasses Taffy ½ c. butter, melted
2 c. sugar
1 c. molasses
1½ c. water
¼ c. light corn syrup
Combine ingredients in kettle large enough to hold 3 times this amount. Place over high heat and stir constantly until sugar is dissolved. Cook rapidly lowering heat slightly as mixture thickens and cook until a small amount of syrup forms a hard ball in water (258 degrees). Pour on greased platter or marble slab. As edges cool, turn toward center with spatula. When cool enough to handle, butter hands lightly and pull candy until light in color and too hard to pull further. Stretch out into long rope about 1/2 inch in diameter and cut with scissors. Wrap in waxed paper. Makes 1 ½ pounds taffy. | |
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| | | From: Genie· | Sent: 9/25/2008 7:09 PM |
Favorite Winter Candy 1 quart can white syrup 1/3 cup milk 1/2 cup sugar 1 tsp. vanilla butter size walnut 1 cup nuts Boil syrup, sugar, milk, and butter until it forms a soft ball in water. Take from fire and add vanilla and nuts. Pour into buttered pans. When cool, pull until white and creamy. Cut into small pieces. | |
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| | | From: Genie· | Sent: 9/25/2008 7:09 PM |
Rocky Road Candy 2 pkg. or 1 # milk chocolate 1 cup walnut meats 1/2# marshmallows, fresh Lay marshmallows in an oiled pan, not buttered, as the mixture will adhere to a buttered pan. Fill in the spaces in between with broken nut meats. Melt the chocolate in top of a double boiler. As soon as the chocolate is melted, pour over the marshmallows and nuts. When cool enough mark in squares with a knife. Do not allow the water in the double boiler to boil while melting the chocolate. If the chocolate will not melt readily, add a small amount of paraffin. | |
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| | | From: Genie· | Sent: 9/26/2008 4:07 AM |
Best Truffles Best Truffles is an exquisite candy recipe, from my Grandmother Clara via my Aunt Carol Sue. Prep Time: 15 minutes Cook Time: 10 minutes Ingredients: - 1-1/2 pounds milk chocolate (or 3 cups milk chocolate chips)
- 1/2 cup heavy whipping cream
- 1/2 cup half and half cream
- 1-1/2 teaspoons vanilla
Preparation: Melt chocolate in double boiler over hot, not boiling, water. When melted, beat until smooth. Meanwhile, combine cream and half and half, and heat until scalding. Remove from heat and cool to 130 degrees F. Add warm cream to melted chocolate all at once. Beat until smooth and well blended. Remove from heat and add vanilla. Cover and chill in refrigerator until hard. When cool, beat with electric mixer until light and rather fluffy. Cool in refrigerator until firm. Roll 1 teaspoon candy into a ball and roll immediately into one of the toppings. Makes 36-40 truffles or approximately 2 pounds. Toppings: Chocolate or white confectioner's coating, melted, or chocolate shot, or a combination of cocoa powder, cinnamon, and powdered sugar. | |
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