Candy Making Recipes
* Candy Making Recipes 1
2 cups of sugar, white or brown 2 teaspoons of corn
syrup 1 cup of cream 2/3 cup of cocoa ½ teaspoon of salt 2 tablespoons
of butter 1 teaspoon of vanilla
Cook first five ingredients over low heat, stirring
frequently to avoid scorching. Boil to a soft-ball stage, 324 degrees
F. (Soft ball flattens when pressed between fingers but doesn’t
run). Add vanilla and butter. Let cool until lukewarm and beat until
thick and smooth. Press into buttered pans. Cut into squares. Enjoy.
* Candy Making Recipes 2
4 cups of sugar 2 heaping teaspoons of corn starch
4 tablespoons of light corn syrup 2 tablespoons of butter 1 1/3
cups evaporated milk 2 teaspoons of vanilla
Cook sugar, corn syrup, cornstarch and milk until
it forms a soft-ball, 235 Degrees F ( soft ball flattens between
fingers but doesn’t ooze out) stirring constantly. Add butter and
vanilla: do not stir. Cool to luke warm and beat until candy loses
its sheen. When cool enough to handle knead and shape into rolls.
Let sit and when cool enough cut into pieces.
* Candy Making Recipes 3
4 squares unsweetened chocolate 1 egg lightly beaten
½ cup of butter 1 pound of confectioner’s sugar ¼ cup sweetened
condensed milk 1 teaspoon of vanilla
Melt chocolate and butter in top of a double boiler,
Mix egg and sugar, add milk and stir in the chocolate- butter mix.
Add the vanilla. Pour into a buttered pan and chill. Cut into shape.
* Candy Making Recipes 4
2 cups of brown sugar 1 cup of cream 2 cups of pecan
halves or almond slices
Boil sugar and cream to soft ball(235 Degrees F).
Beat until the mix begins to sugar. Add nuts and drop on wax paper
into small patties or one large sheet and later break into odd shapes.
* Candy Making Recipes 5
This is what you’re looking for to put the icing
on the cake, hahaha.
2 cups of sugar 2/3 cups of cold water 1/8 teaspoon
cream of tartar
Boil the sugar and water stir until sugar is dissolved.
Add cream of tartar. Continue to boil until syrup reaches soft ball
stage 234 to 238 F (Ball flattens but doesn’t ooze between your
fingers). For any crystals on the side of pan wipe down with knife
wrapped in a wet cloth. Pour onto large platter or marble to cool.
When mix is cool beat with a wooden spoon until mix is white and
creamy. Knead on platter until smooth. Cover with damp towel and
in an hour knead again and keep in an airtight container. This can
be used to make flowers and leaves, spread on the cake or mix with
chocolate and dip strawberries into.