Old Fashioned Candy Recipes
3 3/4 C. white sugar
1 1/2 C. light corn syrup
1 C. water
1 T. orange or flavored extract of your choice
1/2 t. food coloring of choice
1/4 C. confectioners' sugar for dusting candy
In a medium saucepan, stir together the sugar, corn syrup, and water. Stir over medium heat just until sugar begins to dissolve, then bring to a boil. Without stirring mixture, heat to 300 to 310° F. or until a small amount of syrup dropped into cold water forms hard threads.
Remove mixture from heat and stir in flavored extract and food coloring. Pour onto a greased cookie sheet, and dust the top of candy with confectioners' sugar. Let candy completely cool, then break into pieces. Store in an airtight container to keep fresh.
Candied Orange Peel
Cut orange peel into strips, place in a saucepan with cold water, then bring to a boil. Repeat process three times, then measure orange peel and add equal amounts of sugar and hot water to cover. Cook until pulp is translucent. Remove from syrup, then roll in sugar. Place on a plate to dry.
24 Kraft caramels
72 pecan halves
3/4 c. milk or semi-sweet chocolate chips
Preheat oven to 300 degrees. Grease 2 cookie sheets. Arrange 3 pecan halves on cookie sheets in the shape of a turtle. Place a caramel on top of each cluster of nuts. Carefully place cookie sheet in oven. Leave in oven 6 to 7 minutes or until softened. Remove from oven and press caramels down with a greased spatula. Melt chocolate chips and frost cooled caramels. Refrigerate to set. Wrap in plastic wrap and store in refrigerator.
4 c. white sugar
1/2 c. butter
1/2 c. milk
1 c. cream
1/2 c. chocolate or cocoa Boil until it forms a soft ball (238°F on a candy thermometer) when dropped in cold water. Add 1 tablespoon vanilla and 1 tablespoon butter and beat until creamy and pour on buttered pan. Add nuts, if desired.