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Candy Recipes
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Peanut Brittle
2 cups sugar
1 cup light corn syrup
1/4 cup margarine or butter
2 1/2 cups raw peanuts or other coarsely chopped nuts
1 1/2 teaspoons baking soda, sifted
1. Butter 2 large baking sheets; set aside.
2. Butter sides of a heavy 3-quart saucepan. In saucepan combine sugar, corn syrup, margarine, and 1/2 cup water. Cook and stir over medium-high heat to boiling.
3. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 275 degrees, sob-crack stage (about 30 minutes). Add nuts; cook and stir to 295 degrees, hard-crack stage (15 to 20 minutes more). Remove saucepan from heat; remove thermometer.
4. Quickly sprinkle soda over mixture, stirring constantly. Immediately pour onto prepared baking sheets.
5. Cool; break into pieces. Store tightly covered.
Servings: 2 1/2 lbs.
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Pralines
1 1/2 cups sugar
1 1/2 cups packed brown sugar
1 cup light cream
3 tablespoon margarine or butler
2 cups pecan halves
1. Butter sides of a heavy 2-quart saucepan. In it, combine sugars and cream. Cook and stir over medium-high heat to boiling.
2. Clip candy thermometer to side of pan. Cook and stir over medium-low heat to 234 degrees, soft-ball stage (16 to 18 minutes).
3. Remove from heat. Add margarine, but do not stir Cool, without stirring, to 150 degrees (about 30 minutes).
4. Stir in nuts. Beat until candy just begins to thicken but is still glossy (about 3 minutes).
5. Drop by spoonfuls onto waxed paper. If candy becomes too stiff, stir in a few drops hot water. Store tightly covered.
Servings: 36
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Chocolate Fudge
1 lb & 2 oz dark chocolate (do not use milk chocolate, it will be too sticky)
1/3 cup sweet butter
14 oz sweetened condensed milk
1/2 tsp vanilla extract
1. Lightly grease 8 inch cake pan.
2. Break the chocolate into pieces and place in large saucepan with butter and condensed milk. Heat gently, stirring until the mixture is smooth. Do not allow to boil.
3. Remove the pan from the heat. Beat in the vanilla extract, then beat the mixture for a few minutes until thickened. Pour it into the prepared pan and level the top.
4. Chill the mixture in the refrigerator until firm.
5. Tip the fudge out onto a cutting board and cut into squares to serve.
Servings: 25-30
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Candy Recipes 
Pralines
