candy

In the rushed times of the twenty first century it is difficult to imagine even finding the time to make candy. Unlike cookie baking, it is not even an event you can share with young children, as the pots of molten sugar can burn or worse, produce burns, with just the slightest misstep. Candy making is best for culinary inclined teenagers or even, as in my case, college students. Yet every year my mother would take the time to make at least Almond Crunch, Crazy Crunch and the greatest time consumer of them all X-candy.

In heavy pan combine:

        1 cup butter (do not use oleo)
        3/4 cup sugar
        2 tablespoon light corn syrup
        2 tablespoons water.

Mix in 1 cup ground almonds. Spread in to pan and let cool slightly. While still warm spread melted Hershey bars over candy and sprinkle with more almonds. Break into small pieces.

Grease large bowl and pour syrup over the mixture of nuts and popcorn. Press down in well-greased baking pan. You can cover mixture with aluminum foil while pressing to prevent burning fingers. Break into little pieces and hide from Jude who has been known to eat an entire batch.

To be really impressive this candy needs to be made in a wide variety of flavors and colors and mixed together like broken glass.

1 teaspoon oil flavoring (peppermint, lemon, orange, anise, clove, cinnamon, etc.)
Food color (match with flavors -- just a drop or two for each batch.)

Pour on to sheet well covered with powdered sugar. Allow to cool then break or cut with shears into very small pieces. Mix several colors and put in jars.

As a child I remember licking my Uncle Red's peanut brittle for a very long time just to uncover the large shreds of coconut buried inside.

        3 cups sugar
        1 cup light corn syrup
        1/2 cup water
        3 cups raw peanuts (not roasted)
        1 cup raw coconut (wide slices)
        2 tablespoons butter
        1 teaspoon salt
        1/2 teaspoon baking soda
        2 teaspoons vanilla

Combine first 3 ingredients and cook to 230^o. Add peanuts and cook to 250^o. Add coconut and cook to 290-300^o. Remove from heat and add butter, salt, soda and vanilla. Spread on greased baking sheet and pull with fingers until quite thin. Break into small pieces. Be careful not to burn fingers while spreading candy.)

Growing up in Millington there were weekly sales of homemade candy at the elementary schools. Mothers would make fudge, wrap it in waxed paper, and that fudge was then sold to the students. I remember many mothers made sugary, grainy fudge, but my mother's was always smooth and creamy.

    2 cups sugar
    2/3 cup milk
    2 squares unsweetened chocolate (2 ounces)or 1/2 cup cocoa
    2 Tablespoons light corn syrup
    1/4 teaspoon salt.

Stir over medium heat until chocolate melts and sugar dissolves. Cook to 234^oor until a little dropped in cold water forms a soft ball. Stir occasionally. Remove from heat.

Cool to lukewarm, without stirring. (If you stir now the fudge will be grainy.) Add:
1 teaspoon vanilla

Beat (with hand mixer) until thick and no longer glossy. Quickly stir in
1/2 cup chopped nuts.

         2 cups brown sugar
         2 cups corn syrup (white)
         4 teaspoons baking soda
         chocolate for coating (melted)

Boil sugar and syrup to hard crack (290^o) in heavy pan stirring constantly. Sprinkle baking soda over top of mixture, stir to blend, but not too long as it will deflate the candy. Soda will cause the candy to puff. Pour into buttered 15 x 10 pan. Cool, break and dip in chocolate if desired.

         1 cup granulated sugar
        1/4 teaspoon cream of tartar
        1/2 teaspoon cinnamon
        1/2 cup boiling water

   1/3 cup sugar
    1/2 stick (1/4 cup) butter
    1/4 cup fresh orange juice
    1 1/2 teas. salt
    1 1/4 teas. cinnamon
    1/4 teas. cayenne pepper 1/4 teas. ground mace.
    1 pound mixed unsalted nuts (or all pecans)

Set oven at 250° and line flat pan with foil. Cook sugar, butter, orange juice and spices in heavy skillet over low heat until butter melts and sugar dissolves. Increase heat to medium. Add nuts and toss until coated. Spread in single layer on foil lined pan. Bake one hour stirring every 15 minutes. Transfer to more foil and break apart. Store in an airtight container. Can be frozen. If sticky reheat at 250° until crisp. Note: I use for spice: 1 teas cayenne, 1 teas. allspice, 1/2 teaspoon mace. I bake them about 50 minutes and turned off the oven and let them cool in the oven.

I think -- just maybe I would make this with real maple syrup. Why go through all the trouble of making candy for something artificial. However, since it is not my recipe I am leaving it as is. However, there may have been a time when money was more dear and the cane syrup was used to cut costs.

       1 cup maple-flavored cane syrup
        1/2 cup sugar
       2 teaspoons white vinegar
       2 teaspoons baking soda

Combine syrup, sugar and vinegar in heavy 2-quart saucepan. Bring to boiling over medium heat, stirring until sugar dissolves. Continue cooking without stirring to hard-crack stage (300^o). Remove from heat and quickly sift in soda and mix well. Immediately pout into buttered 9 x 9 x 2-inch pan. Do not spread. Cool. Break into pieces. Makes about 1/2 pound candy.

Pavana is a violonist, violin teacher and music librarian. She also makes great fudge.
        4 1/2 cups powdered sugar
        3/4 cup milk (not skim or non-fat)
        28 oz. Jar smooth or creamy peanut butter
        7 oz. Jar marshmallow crème

Boil milk and powdered sugar for 3 minutes. Stir in peanut butter and marshmallow cream. Mix well. Pour into shallow pan. Chill completely and cut into desired serving sizes. (This is very cute cut with tiny Christmas cookie cutters -- someone can always be found to eat the outside edges).

Note after milk and sugar have been boiled for 3 minutes, it is helpful to keep the stove at the lowest setting while adding the remaining ingredients.

Measure 3 1/3 cups confectioners' sugar, then sift. Combine with 4 ounces cream cheese (softened) and 1/2 teaspoon mint or wintergreen extract. If desired add food coloring. Mixing works well in food processor. Roll into marblesized balls, then dip in granulated sugar. Shape as desired or press into rubber molds. Place on cookie sheet and let stand until dry, about 24 hours. Store in airtight tin.

    3 cups rice chex cereal
    3 cups corn chex cereal
    2 cups small pretzels
    2 cups unsalted skinless peanuts
    3 cups (1 pound) white chocolate
    12 ounces M & M's

In large bowl combine cereals, pretzels and peanuts. Melt white chocolate in double boiler. Pour melted chocolate over mixture and stir until all is coated. After mixture cools a bet, mix in the M & M. Spread evenly on wax paper until cooled and not sticky. Break into chunks.

Note : Candy background from Oklahoma Writing Project http://www.ou.edu/special/owp/yummy/backgrounds/background.html