How to make peanut candy ?

Question

I tried peanut with jaggery but it is not crisp. We get solid peanut candies from market. How they make it so solid, tight and crispy. I think they add something else than peanut and jaggery. Can anyone teach me its technology ?

Answer 1

2 cups molasses
1/2 cup light brown sugar, firmly packed
1/4 cup butter
2 cups shelled, dry roasted peanuts
PREPARATION:
In a heavy medium saucepan, combine molasses, brown sugar, and butter. Boil gently 15 minutes. Stir in peanuts and continue cooking until the mixture reaches 242° on candy thermometer or a drop forms a soft ball* in water.





Drop from tip of spoon onto lightly greased cookie sheets and push together to make little cakes. Let harden. Makes about 3 dozen.
*To Test for Soft Ball Stage
A small amount of syrup dropped into chilled water forms a ball, but is soft enough to flatten when picked up with fingers (234° to 240°).

Answer 2

some confectionists add wax to the recipe...like the wax on top of sealed jellies...I think in the market its called Gulf Wax...the wax seems to enhance the consistency and doesn't affect the taste...also, cooking the candy at a low heat, or a higher heat but constantly stirring to prevent scorching helps...I tried a microwave peanut candy recipe, but did not like it...the sugar in the recipe needs to carmelize and micrwaving doesn't seem to do the tri\ck...good luck

Answer 3

INGREDIENTS:
2/3 pound vanilla flavored confectioners' coating
1 (11 ounce) package white chocolate chips
1 (12 ounce) can peanuts
1/2 (6 ounce) package almond toffee bits (e.g. Heath Bits O' Brickle)

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DIRECTIONS:
Line baking sheets or counter tops with waxed paper.
In a double boiler heat confectioners' coating until melted, stirring constantly until smooth.
Pour in white chocolate chips and stir until smooth. Stir in peanuts and almond toffee bits.
Remove from heat and drop by rounded spoonfuls onto waxed paper. Cool for an hour, or until hardened.

Answer 4

try this web site for recipes

www.recipezaar.com/137707