Category: Candy

Candy Recipes

Opera Creams Image

Opera Creams

Mr. GreenCandy, Recipes

(A)

  • 6 lbs. granulated sugar
  • 1/2 lb. glucose
  • 1 pt. cream
  • 1 pt. water

(B)

  • 1/2 oz. salt
  • 1/2 oz. vanilla

Pete–(For butter cream add 1/2 # butter cook back to 240°.  To be used for dipping)

Cook (A) to 240° F.  Wash down sides of batch two times while cooking.  Take off fire at 240° and add (B)  Pour on clean marble slab and let cool.  After batch cools cream by hand using spatula

Also See

Original Recipe

Opera Creams

Old Fashioned Peanut Brittle Image

Old Fashioned Peanut Brittle

Mr. GreenCandy, Home Recipes, Recipes
  • 2 cups sugar
  • 1 cup light corn syrup
  • 1/2 cup water
  • 1/4 teaspoon salt
  • 2 cups RAW SPANISH PEANUTS (12 oz.)
  • 1 teaspoon soda

Combine sugar, syrup, salt, and water in sauce pan and boil until 240° F.  Add peanuts and cook until peanuts are brown or 300°.  Remove from heat, add soda, stir well and spread on greased slab or cookie sheet.  Let cool.

Also See

Original Recipe

Old Fashion Peanut Brittle
New Orleans Pralines Image

New Orleans Pralines

Mr. GreenCandy, Recipes
  • 2 lbs. granulated
  • 1 # brown sugar
  • 1 lb. Pecan halves (not salted)
  • 1 pt. water
  • 1/8 teaspoon cream of tartar
  • 1/2 oz.  mapleine flavor

Preparations

  1. a bun pan with round indentations of about 3 in. in diameter is used to make the pralines in round shapes.
  2. Grease pans with pure lard.

Step I

Place all the above ingredients in copper kettle and mix well.  Cook up to 236° F.  Do not stir while cooking.  Wash down the crystals on the sides of the batch at least twice while cooking, using brush dipped in hot water.

Step II

Take off fire at 236° F.  Stir continuously for four minutes.

Step III

Dip the syrup out into the round indentation of the greased bun pans, approximately 2 oz. of syrup per praline.

Special Comments

  1. The best pralines are those with the sugary texture of maple sugar.  The batch should be grainy.  The stirring in Step II puts the grainy texture in pralines.
  2. Pralines may be displayed in cellophane envelopes or individually wrapped in cellophane.
  3. Pralines will last 8 to 10 days.
  4. Pralines may be dipped out on wax paper if no pans are available.
  5. The pralines will not set if Step II is omitted.

Also See

Original Recipe

New Orleans Pralines page 1
1. New Orleans Pralines
New Orleans Pralines page 2
2. New Orleans Pralines
Marshmallows Image

Marshmallows

Mr. GreenCandy, Marshmallows, Recipes

A)

  • 5 lbs. sugar
  • 4 lbs. glucose
  • 1 qt. water

(B)

  • 1 qt. hot water
  • 3 1/2 oz. powdered gelatin

(C)

  • 1 oz.  vanilla
  • 1 level teaspoon salt

Preparations

  1. Obtain 20 qt. mixing bowl
  2. Obtain whip beater attachment
  3. Obtain 4 medium flat bottom pans
  4. Line pans with white wrapping paper (not wax paper)

Step I

Place all ingredients under (A) in kettle.  Mix well.  Cook to 240° F.

Step II

While batch is cooking up to 240° F., dissolve (B) in a separate container.

Step III

When (A) reaches 240° take off fire and pour into mixing bowl.  Pour (B) into the bowl also.  Beat this batch with a whip beater at high speed.

Step IV

Beat 10 minutes then add (C).  Whip for 3 more minutes (or a total of 10 min.)

Step V

Pour into pans lined with white wrapping paper.

Step VI

Allow to set for 12 to 24 hours.  After the marshmallow sets, dust the top heavily with a mixture of 1/2 powdered sugar and 1/2 corn starch.  Tip the marshmallow out of pans and wet the paper with a wet cloth.  After a minute, peel off paper then dust side with powdered sugar and corn starch.

Step VII

Bite off with a knife into long strips 1 1/2 in. wide.  Cut into squares.  Store in airtight cans.

Special Comments

  1. Proper consistency of marshmallow is reached when it will ” hold an impression”.  That is when a knife is dipped into the marshmallow, and the knife is lifted up, the marshmallow falls off the knife and lies on top of the batch without submerging. This is “proper consistency”–beat until batch reaches this consistency.
  2. Do not grease paper or pan.

Also See

Original Recipe

Marshmallows page 1
1. Marshmallows
Marshmallows page 2
2. Marshmallows

Marshmallow (Second Recipe)

Marshmallow         240°

5 lbs.  sugar

4 lbs.  glucose

1 qt.  water

___________________

1 qt.  hot water

3 1/2 oz.  gelatin

___________________

vanilla

salt

Original Recipe

Marshmallow Second Recipe
French Bon Bons Image

French Bon Bons

Mr. GreenCandy, Recipes

(coconut Royal Bon Bon Centers)

A)

  • 1 lb. honey
  • glucose

(B)

  • 1/2 oz. liquid vanilla
  • 1 level teaspoon salt

(C)

  • 2 lbs. macaroon coconut

Preparations

  1. Measure 3 lbs. fondant
  2. Obtain bon-bon dipping fork.
  3. Large piece of wax paper.
  4. Pecan halves or blazed cherry halves as desired.

Step I

Place (A) in kettle and bring to boil.

Step II

Turn off fire and add (B).  Mix (B) in well and add (C).  After adding (C) coconut, stir until syrup is completely absorbed.

Step III

Roll batch into small balls for dipping.

Step IV

Take 3 lbs. fondant heat in double boiler.  Stir until fondant is soft.

Step V

Place coconut balls into fondant, push ball down with bon-bon dipping fork until completely covered.  Then lift bon-bon out with the fork.

Step VI

Turn over on wax paper.  Place a pecan half or cherry half on the bon-bon.  

Special Comments

  1.  Maraschino cherries are not recommended for topping, since acid will eat through the fondant.
  2. Fresh strawberries and cherries may be dipped in the same fashion, using stems instead of dipping fork.
  3. Fresh fruit bon-bons must be eaten the same day as prepared, since the acid will eat through the fondant.

Also See

Original Recipe

1. French Bon Bons
2. French Bon Bons
English Toffee Image

English Toffee

Mr. GreenCandy, Recipes

A)

  • 1 lb. Crisco (or any shortening)
  • 1 lb. butter

(B)

  • 2 1/4 lb. sugar

No water Preparations

  1. Grease marble slab
  2. Obtain 3 lb. French vanilla chocolate or any other good dipping chocolate.  Cut into small pieces for melting.
  3. Crush 1 lb. of roasted almonds.

Step I

Heat (A) in kettle until milted.

Step II

After (A) is melted add (B).  Stirring constantly, cook up to 290° F.

Step III

Remove from fire at 290° and pour on greased marble slab.  Using spatula, spread out 1/8 in. thick.  Before toffee cools mark off in two in. squares with large caramel knife.  This will allow breaking into sale-able sized pieces.

Step IV

Melt the 3 lbs. chocolate in a double boiler.  Now chocolate must be cooled off to the correct temperature (about 75° F.)  To temper (cool) the chocolate pour into a large flat pan and smear the chocolate back and forth until cool.

Step V

After chocolate is tempered (cooled) spread chocolate over toffee with hands.  Important:  The toffee must be cool before chocolate is spread.

Step VI

Sprinkle crushed roasted almonds on top of the still-soft chocolate and remove to ice box.

Step VII

After the chocolate is hard, turn the toffee over and spread chocolate on the other side of the toffee, using same procedure as above.

Special Comments

  1.  Chocolate on both sides is recommended since the chocolate, being in expensive in comparison to the toffee, adds greatly to the weight of the candy.
  2. In tempering chocolate never add water.
  3. The butter in toffee forms air cells, which makes it crunchy as soda does in peanut brittle.

Also See

Original Recipe

1. English Toffee
2. English Toffee

Divinity Image

Divinity (old fashioned)

Mr. GreenCandy, Recipes

(A)

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

(B)

  • 2 1/2 lbs. boiled icing
  • (See formula below)

(C)

  • 1/4 lb. butter (slightly melted)
  • 1/2 oz. vanilla
  • 1/3 oz. salt
  • 4 lbs. fondant

Preparations

  1. Obtain 3 medium flat pans.  Line with paper.
  2. Prepare boiled icing (formula below)

Step I

Place (A) in kettle and mix well.  Cook to 250° F.  (252°) F.  Do not stir while cooking.

Step II

Remove from fire at 250° F.  Let stand 10 min. and add (B).  Mix B in well and let stand 10 min.  Stir at least three times during standing period.

Step III

Add (C) and mix well again.  Allow to stand 10 min. more.  The batch must be stirred at least 3 more times during this 10 min. or until batch becomes “heavy”.

Step IV

Pour into greased pans dusted with corn starch.  The divinity takes 12 hrs. to set.

Step V

To remove from pans, run a knife around edge and turn over on table.  Peel off wax paper.

Boiled Icing

(A)

  • 1 lb. sugar
  • 1 lb. glucose
  • 1/2 pt. water

(B)

  • 8 egg whites

Step I

Mix (A) in copper kettle.  Cook to 240° F.

Step II

Beat egg whites at high sped til a peak.

Step III

After egg whites reach a peak, slowly pour syrup (in step I) into egg whites, beating constantly at high speed.  After all syrup is added, beat for 1 more minute.

Special Comments

  1. Divinity can be sold as fudge or used as center in pecan rolls.
  2. Fruits & pecans maybe used.  Only candied fruits are used.  Fruits or nuts are chopped up and added in Step III after divinity has stood 15 min.

You might also like to see

Original Recipe

1. Divinity (old fashioned)
2. Divinity (old fashioned)
Caramel Apples Image

Caramel Apples

Mr. GreenCandy, Recipes

Use the same caramel prepared for pecan rolls.

Preparations

  1. Any kind of apples may be used.  Use the kind popular in your community.
  2. Sticks for the apples may be obtained at any confectionery supple house.
  3. Greased pan.

Step I

Insert the sticks in apples.

Step II

Holding the apples by the sticks one in each hand, dip into the caramel; lift out and twirl to remove excess caramel.

Step III

Set apples on greased pan.  If desired, apples may be rolled in crushed pecans or peanuts, while still warm.

Also See

Original Recipe

Caramel Apples
Candy Apples Image

Candy Apples (Clear or Colored Syrup)

Mr. GreenCandy, Recipes
  • Granulated sugar ………. 6 lbs.
  • Corn syrup ………………..  8 oz.
  • Water ………………………… 1 qt.

     Put the water, corn syrup and granulated sugar into a kettle and boil to 240° F.  After it has boiled to the proper degree this syrup may be divided into portions and colored red, yellow or other colors.  Pure food colors, of course, must be used for this purpose.  Various flavors may also be added if desired.  If you dip a highly colored red, or red and green apple, a clear syrup is good as it permits the natural beauty of the fruit to show through to advantage.

     Any sort of good eating apple can be used and it may be any color.  Get some old-fashioned wood skewers like the butchers used to use, or special sticks that your supply house will carry, skewer the apples on these sticks, dip in the hot taffy and cover the apple completely.  Let the surplus syrup drip off, then stand on a smooth slab to cool.

Butterscotch

  • Dark brown sugar …….  3 lbs.
  • Corn syrup ……………….  2  lbs.
  • Butter  ……………………..  5 ozs.
  • Water  ………………………  1 pt.

     Cook over a brisk fire to 280° F.  Dip the apple, allow the surplus to drip off, then cool on a smooth cold slab.

Chocolate

  • Brown sugar  …………….  3 lbs.
  • Corn syrup  ……………….  2 lbs.
  • Chocolate liquor  ……….  8 ozs.
  • Butter or margarine  …  4 ozs.
  • Water  ……………………….  1 pt.

Method

     Cook over  brisk fire to 280° F. The chocolate must be added after the syrup reaches about 240° F.

     Weather conditions play an important part in the success of the coating.  In humid or rainy weather it may be necessary to cook to a slightly higher temperature than on clear bright days. 

Also See

Original Recipe

1. Candy Apple, from Baker’s Week 11-12-1956
2. Candy Apples, from Baker’s Weekly 11-12-1956