You may need to adjust the temperatures when making candy. For every 1,000 above sea level that you are at, subtract 2 degrees. Thus, in Denver I will go to 240 degrees, instead of 250 degrees to make caramels.
2 c. Sugar
1 c. Water
1 pound Butter (absolutely MUST be at room temperature)
2 Large Hershey's Chocolate Bars (4.4 oz each)(Aaron actually uses 4 bars)
1 Almonds ground and whole (Use the food processor to break the almonds into small parts, processing them 1/3rd at a time.)
Lightly butter 2 9x13 baking pans. Fill sinks with cold water. Unwrap butter. Place sugar water in heavy pan at hottest heat until syrup spins a thread.(Do not stir while it is cooking - this will cause sugar crystals.) Add 1 cube of butter and stir til melted. Add remaining sticks one at a time and melt each completely. (It is important that the mix does not stop boiling.) Add whole almonds and continue stirring and cooking until almonds are toasted. Candy will be a dark tan and will pull away from the sides and bottom of the pan.(It will feel a bit like wet sand at this point.) Melt chocolate in double boiler.(Chocolate can be melted in microwave very carefully.) If candy starts to smoke lift pan from burner rather than lowering the heat. Pour into the two pans and set in cold water. Spread of chocolate over each pan and sprinkle with ground almonds. Using your fingers quickly flip over the candy chocolate and almonds will now be on bottom of pan spread the remaining chocolate on the top of the candy and sprinkle with rest of ground almonds. Allow to mellow at room temp do not refridgerate for about 2-3 days.
This is a famous recipe made in Grand Junction Colorado. They send millions of pounds around the world. Before the store began Mr. Endstrom taught a candy making class for the county and gave out this recipe.
Aaron's Aunt Mabel's Caramels
2 c. Sugar
2 c. Karo syrup
1/4 tsp Salt (Table Salt)
1/2 c. Butter (Sweet Cream Salted Butter)
2 c. Heavy Whipping Cream
Boil sugar syrup and salt stirring occasionally. When syrup is very thick add butter and gradually add 2 c. cream dont stop boiling and stirring while adding cream or will curdle. Cook to firm ball stage (235 degrees in Denver) add nuts and/or coconut. Pour in buttered 2 qt. pan to harden. When cool cut and wrap in plastic wrap.
4 c. Sugar
2 c. Water
1 c. White Corn Syrup
1 tsp. Red Food Coloring
1-2 tsp. Cinnamon Oil (This may have to be purchased through a pharmacy or a high end cookware shop.)
Combine the sugar, water and corn syrup in a heavy kettle. Stir to combine over high heat and then leave it along. Do NOT stir ever Boil rapidly to hard crack stage (Cook to 290 degrees in Denver, instead of 300). Add 1 tsp Red Food Color. Add 1-2 Tsp Cinnamon Oil at the very end, after you've removed it off of the heat and it has cooled slightly. You'll need to be careful as the oil will boil up, which means you need to hold your face back. (It will cook off it you add it too quickly. You may also want to make sure that you have good ventilation because the cinnamon oil will smell up the room quickly.)
Pour quickly onto greased cookie sheet.
(For licorice use approx tsp. green color and 2 tsp anise oil or a little more.)
----------------------
1 c. Sugar
1/2 c. Light Corn Syrup
1 c. Peanuts or Cashew Roasted, Salted
1 tsp Butter (Salted)
1 tsp Vanilla
1 tsp Baking Soda
IN 1 1/2 quart casserole, combine sugar and syrup. Microwave on high for 3 minutes, or cook it on the stove in a heavy pan. Add nuts so that they may roast. Once the cool changes to a bit of brown, add in the butter. Add butter and vanilla; stir well. Add baking soda and gently stir until light and foamy. Pour onto a buttered cookie / jelly roll pan. Cool 30 minutes to 1 hour. Once cool, break it into small pieces.
-----------
Lovely Fudge
3 lg Hersey Bars
1 12 oz pkg. semi-sweet chips
1 jar marshmallow cream
1 tbl. Butter
1 lb. broken nuts pecans walnuts or almonds
1 tsp. vanilla
Mix all except nuts in a 6-8 qt. container and set aside.
1 c. sugar
1 can evaporated milk
Mix in 4-6 qt. saucepan. Bring to boil and cook for 6 minutes then pour over remaining ingredients and went until smooth and creamy. After mixture is completely blended add nuts. Let stand 4-6 hours or until completely chilled. Makes 6 pounds.
White Chocolate Fudge
2 c. sugar
1 c. evaporated milk
1 pt. jar marshmallow cream or 24 lg. marshmallows
stick butter
12 oz. white chocolate broken up
1 c. chopped nuts
1 4oz container of candied cherries or use maraschino cherries cut and drained well
Bring sugar milk and butter to boil over low heat. Cook to medium soft ball stage. Stir frequently remove from heat and add marshmallows white chocolate pieces and nuts. Add cherries after chocolate and marshmallows are melted. Pour into butter dish.
May substitute 6 oz. bitter chocolate for the cherries and add vanilla
Peanut Butter Fudge
1 powdered sugar
1 can evaporated milk
4 squares dark chocolate
1 tbl. Karo syrup
Cook VERY slowly bring to a boil then turn down heat never let it boil fast in heavy saucepan for AT LEAST 2 hours uncovered stirring once in a while until mixture forms a firm ball in cold water. When done add 1 jar of marshmallow cream and 1 c. peanut butter. Beat until well mixed then pour in buttered 8x10 pan.
-------
(Tastes like Cherry Mash)
2 c. sugar
2/3 c. evap milk
Dash salt
12 marshmallows
c. butter
6 oz. cherry chips
1 tsp vanilla
12 oz. chocolate chips
c. peanut butter
1 lg. pkg. salted peanuts crushed (Aaron used cashews instead of peanuts for this recipe.)
Combine sugar milk salt marshmallows and butter in pan. Boil over med heat 5 minutes. Remove from heat add cherry chips and vanilla pour into 9x13 buttered pan. Melt chocolate chips add peanut butter and crushed peanuts. Spread over cherry mixture and chill.
No comments:
Post a Comment