Candy Making Remember the smell of freshly made candy?
And that fresh taste - while the candy was still warm?
Oh so tasty.
Don't get me wrong, you can buy some pretty good store candy - but it just never tastes as good as candy you make yourself.
And, when you make candy yourself, you can use a spoon and scrape the mixing pan clean. Yum...
Candy Recipes...
One of my favorite candy recipes for cold weather is peanut brittle.
PEANUT BRITTLE
1 pound (2 cups) sugar
1 teaspoonful lemon extract
1/2 pint (1 cup) golden syrup
1 gill (1/2 cup) water
2 heaping teaspoonfuls baking soda
1/2 lb. (2 cups) shelled peanuts
1 lb. (2 cups) sugar
1 oz. (2 tablespoonfuls) butter
1 teaspoonful glucose
Cook the syrup, sugar, water, and glucose until it commences to thicken and bubble; then add the butter and peanuts and stir constantly until the nuts begin to brown. Remove from the fire, beat in the lemon extract and the soda, and stir through quickly until it foams up.
Pour out on a well-greased slab and roll out very thin. Then break into pieces.
Wonderful...
From the big book of Bon Bon Recipes.
Candy Recipes |
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Filet Mignon With Whiskey Cream Sauce
For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate. -- posted by Brianna Waggoner
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Candy Book of Recipes
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