Category: Candy

Candy Recipes

Nut Crunch Image

Nut Crunch

Mr. GreenCandy, Recipes

4#            B. sugar (brown sugar)                    1

3 1/2#      shortening                                        14 oz.

1 oz.         salt                

2 oz.         soda (baking soda)                          1/2 oz.

1/4 oz.      maple flavor

1/4 oz.      lemon

1 1/4 pts.  eggs                                                 3 eggs

2 1/2#       macaroon coconut                           10 oz.

1#             nuts                                                  4 oz.

5#             flour                                                  1 lb. 4 oz.

Also See

Original Recipe

Nut Crunch Recipe
Nut Crunch
Toasted Coconut Marshmallows Imag

Toasted Coconut Marshmallows and Pecan Puffs

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 3 lbs. macaroon coconut

(B)

  • 1 lb. honey
  • 1 lb. glucose

(C)

  • 2 lbs. square marshmallows

Preparations

  1. Spread the macaroon coconut 1/2 in. thick in a flat pan.
  2. Obtain large, deep pan for mixing the syrup around marshmallows.

Step I

Place pan of coconut (A) in oven and toast to a light brown.

Step II

Warm (B) to a thin syrup.

Step III

Take (C) and place in deep pan.  Pour 5 oz.  of syrup over marshmallows.  Mix the marshmallows until sticky with syrup.

Step IV

Roll syrup-covered marshmallows in pan of toasted coconut.

Step V

Store in air tight containers.

Special Comments

  1. Repeat the above process with additional lots of marshmallows to make larger quantities.
  2. The syrup if not entirely used may be stored away for future use.  Reheat before using.

Pecan Puffs

Same as above except marshmallow are rolled in crushed pecans instead of coconut.

Also See

Original Recipe

Toasted Coconut Marshmallows and Pecan Puffs Recipe page 1
1. Toasted Coconut Marshmallows and Pecan Puffs
Toasted Coconut Marshmallows and Pecan Puffs Recipe page 2
2. Toasted Coconut Marshmallows and Pecan Puffs
Red Toffee Apples Image

Red Toffee Apples

Mr. GreenCandy, Recipes

(A)

  • 3 lbs. sugar
  • 2 lbs. (1/2 lb. Pete) glucose
  • 1 pt. water

Preparations

  1. Greased flat pans
  2. Red vegetable coloring (paste or liquid)
  3. Oil of anise or oil of cinnamon for flavor.
  4. Prepare apples with stick inserted.

Step I

Put (A) in kettle and mix well.  Cook to 310° F.

Step II

Take off fire at 310° F. and place kettle on open-end can;  add coloring and flavor to desired taste.

Step III

Toffy apples are dipped in the same manner as caramel apples (Lesson XII).  Place dipped apples on greased pans.

Special comment

  1. Toffy apples should be sold the same day as prepared, especially in hot, humid weather, as coating tends to become soft and sticky.
  2. This is a very inexpensive method for making dipped apples.  These apples are a great favorite with young children.

Also See

Original Recipe

Red Toffee Apples recipe page 1
1. Red Toffee Apples
Red Toffee Apples recipe page 2
2. Red Toffee Apples
Peppermint Patties Image

Peppermint Patties

Mr. GreenCandy, Cookies, Recipes

3 lbs. fondant

Preparation

  1. Obtain candy patty funnel and stick
  2. Rubber mats or wax paper dusted with cornstarch.
  3. Coloring and flavoring as desired

Step I

Place fondant in a double boiler and stir intermittently while heating.  The correct temperature of the fondant for making patties is about as hot as your fingers can stand it.

Step II

The coloring and flavoring is added while heating.  Any flavoring may be added (as mint) to the desired taste.

Step III

After heating to correct temperature the fondant is poured into the funnel with the stick placed at the bottom of funnel.

Step IV

The patties are dropped on wax paper as follows:  By lifting the stick up, the fondant drop out forming the patty.  A series of patties are made by an up and down motion of the stick while moving the funnel.

Special Comments

  1.  Care must be exercised to get the proper temperature of the fondant.  If too hot, the mints will not hold their oval shape when dropped.
  2. Overheating will cause white spots to form on patty.
  3. A rubber mat is recommended in order to form corrugations on the bottom of patties–this will prevent them from sticking together when packed.
  4. Dropping mints from funnel will require a little practice, but after a few tries, the technique will be mastered.

Also See

Original Recipe

Peppermint Patties Recipe page 1
1. Peppermint Patties
Peppermint Patties Recipe page 2
2. Peppermint Patties
Rocky Road Image

Rocky Road

Mr. GreenCandy, Marshmallows, Recipes

(A)

  • 3 lbs. French vanilla chocolate

(B)

  • 2 lbs. square marshmallows

(C)

  • 1 lb.  cut Pecans

Preparation

  1. Obtain double boiler
  2. Obtain large flat pan
  3. Obtain two medium flat pans
  4. Line the two small pans with wax paper

Step I

Break or shave (A) into small parts and place in double boiler.  Bring water in double boiler to a boil.  Stir chocolate until melted.

Step II

Now chocolate must be cooled to the correct temperature, which is approximately 75° F.  To cool chocolate pour melted chocolate into large pan.  Smear chocolate back and forth with hands preferably in a cool room.

Step III

Just before the chocolate begins to “set” take 2 lbs. of cut marshmallows and mix the marshmallows into the chocolate with both hands.

Step IV

Lift the mixture out on the wax paper covered pans.  Level off with hands.  (Marshmallows are all stuck together.  Do not separate.)

Step V

Place in ice box.  After chocolate hardens, cut around edges of pan and tip out on table.  Strip wax paper off and cut into 2 inch squares.

Special Comments

  1. Pecans maybe sprinkled on batch while chocolate is still soft and before placing in ice box.
  2. If the chocolate show streaks of gray (the chocolate wasn’t cooled enough before mixing marshmallows.
  3. This is strictly a winter-time candy.
  4. Store in a cool place.

Also See

Original Recipe

Rocky Road Recipe page 1
Rocky Road Page 1
Rocky Road Recipe page 2
Rocky Road Page 2
Pecan Glaze

Pecan Glaze’

Mr. GreenCandy, Recipes, Topping

(A)

  • 4 lbs. sugar 
  • 3 1/2 lbs. glucose
  • 1 1/2 pts. water

(B)

  • 3 lbs. pecan halves (not salted)
  • 1/4 lb. butter

(C)

  • 1 oz. salt

Preparation

  1. Obtain large copper kettle
  2. Grease marble slab with pure lard
  3. Obtain spatula for spreading
  4. Obtain canvas gloves

Step I

Place ingredients under (A) in copper kettle and mix well,  Cook to 300° F.

Step II

At 300° F. turn flame down low.  Add (B).  Stir constantly for 3 minutes.

Step III

After stirring 3 minutes, take off the fire and add (C).  Mix (C) in well.

Step IV

Pour on greased slab.  Spread as thin as possible with spatula.

Step V

Cut batch in half for easy handling.  Turn the batch over with hands (wearing gloves).  Stretch out as thin as possible with hands.

Step VI

Cut into large pieces with a caramel knife while batch is still hot.  Store in a cool dry place in large can.  Keep can covered.

Special Comments

  1. Pecan Glase’ is a high grade candy can be made weeks in advanced.
  2. Scraps and crumbs maybe crushed and thrown into nut batch at 290° F.
  3. Pecan Glase’ will not spread as easily as peanut brittle.  The pecans must be spread out by force to prevent piling up in the center.

Also See

Original Recipe

1. Pecan Glaze’
2. Pecan Glaze’
Peanut Bar Image

Peanut Bar

Mr. GreenCandy, Recipes

2 lbs. peanuts to 1 lb. sugar

Take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to an inch thickness and cut while warm.

Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts to light brown before using.

Also See

Original Recipe

Peanut Bar

Peanut Bar (2)

2 lbs. peanuts to 1 lb. sugar, take 3 lbs. sugar and 1/2 oz. cream of tartar, put dry in a kettle, set on fire, stir quick until melted, throw in nuts slowly, until there is enough sugar to cover them, when nuts turn to a light brown, pour on marble, press down to a inch thickness and cut while warm.

Boil 5 lbs. old candy, 1 qt. water, 3 lbs. glucose to 280°, put in nuts and work as above, roast nuts light brown before using.

Original Recipe (2)

Peanut Bar (2)
Pan Caramels Image

Pan Caramels

Mr. GreenCandy, Recipes

(A)

  • 7 lbs.  sugar
  • 7 lbs. glucose
  • 1 1/2 qts. of 12% cream

(B)

  • 3 qts. canned evaporated milk

(C)

  • 1 lb. butter

(D)

  • 2 liquid oz. vanilla
  • 2 oz. salt

Preparations

  1.  Obtain 3 medium flat pans.  Grease with pure lard.  Dust with corn starch

Step I

Place (A) in kettle and mix well.  Bring mixture to boil, stirring constantly.

Step II

After batch comes to a boil add (B) slowly, stirring while adding (B).  Then add (C).

Step III

Cook on to 242° F.  As batch approaches 242° it will get heavier.  To prevent scorching stir constantly in figure eight motion.  Turn flame to medium at about 235° F.

Step IV

Take off fire at 242° F. and add (D) mixing well.  Pour into pans.  Allow to set 12 to 24 hours before using.

Step V

Before removing from pans, dust a bench with corn starch.  Turn pan upside down.  Cut caramels any size.

Special Comments

  1. If pecans are desired add about 1 lb. in Step IV, just before pouring.
  2. Chocolate caramels may be obtained by adding liquor chocolate in Step IV after taking off fire.

Also See

Original Recipe

1. Pan Caramels
2. Pan Caramels