Category Archives: Candies

“Stained Glass” Hard Candy

2 cups sugar
1/3 cup light corn syrup
1/3 cup water
2 tablespoons vinegar
few drops cinnamon oil
red food coloring

  • Combine sugar, corn syrup, water and vinegar in saucepan.
  • Boil until it reaches 300º on a candy thermometer (hard crack stage).
  • Remove from heat, and add oil and food coloring.
  • Immediately pour onto cookie sheet lightly sprayed with Pam.
  • Allow to cool completely, then break into pieces.

Peanut Brittle

½ cup water
2 cups sugar
1 cup light Karo syrup
2 cups peanuts
2 teaspoons butter
2 teaspoons baking soda
1 teaspoon vanilla

  • Bring water to boil, and add sugar and syrup – boil until thickens.
  • Add peanuts and cook until golden.
  • Remove from heat, and add butter, soda and vanilla.
  • Pour onto buttered cookie sheet. Allow to cool, then break into pieces.

Chocolate Covered Cherries

2 1/2 c. powdered sugar
1/4 c. butter or margarine, softened
1 T. milk
1/2 t. almond extract
2 jars (8 ounces each) maraschino cherries with stems, well drained
2 c. (12 ounces) semisweet chocolate chips
2 T. shortening

  • In a mixing bowl, combine sugar, butter, milk, and extract; mix well. Knead into a large ball.
  • Roll into 1-inch balls and flatten each into a 2-inch circle.
  • Wrap around cherries and lightly roll in hands.
  • Place with stems up on waxed paper-lined baking sheet. Cover loosely and refrigerate 4 hours or overnight.
  • Melt the chocolate chips and shortening in a double boiler or microwave-safe bowl.
  • Holding onto the stem, dip cherries into chocolate; set on waxed paper to harden.
  • Store in a covered container. Refrigerate 1-2 weeks before serving.
  • Yield: about 3 dozen.

Chewy Pecan Pralines

2 cups sugar
2 cups white corn syrup (Karo)
1 lb. sweet cream butter
2 cups whipping cream
2 t. vanilla
7 cups pecans

  • Cook sugar and syrup together until candy thermometer reaches 245° degrees (soft ball stage).
  • Remove from heat. Add butter and stir until dissolved.
  • Add whipping cream slowly. Return to heat and cook until candy thermometer reaches 242°, stirring constantly. This will take almost an hour.
  • Remove from heat. Stir in vanilla and pecans.
  • Drop by spoonfuls onto sprayed or greased aluminum foil.
  • Makes 60-80 pralines.

Divinity – 1954

2 cups sugar
1 cup light Karo syrup
1 tablespoon vinegar
1 cup water
pinch of salt
4 egg whites, well beaten
1 cup pecans, chopped
1 tablespoon vanilla

  • Cook sugar, syrup, vinegar, water and salt until a candy thermometer reads 262°.
  • Beat mixture slowly into egg whites.
  • Add pecans and vanilla.
  • When it begins to thicken, drop by teaspoons onto waxed paper.
  • When set, store in an airtight container.