Indian Nut Treats ...................... (from a friend, her Mom made these)
Use a candy thermometer.
8 ounces sugar (227g)
1 cup water
1 tablespoon oil (while boiling)
2 teaspoon milk
1 pound powdered cashew, or pistachio
few crushed cardamon (if with pistachio)
- boil sugar and water till thermometer shows 240 degrees
- add oil while boiling
- on a slow flame stir in milk; then the powdered nuts and mix thoroughly
- cook for a few minutes on slow flame till mixture becomes thick and gooey
- pour the mixture into a greased dish and pack it in smoothly
- when it cools down (still a little warm) cut into squares or make into small balls
When making nuts into powder with food processor, use pulse and be careful as over doing can release oils from cashews; will be course powder.
(240 degrees = soft ball; 250 degrees = firm ball)
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Melt In Your Mouth Toffee ...................... (can't recall where I got this)
Ready in: approx. 1 Hour .
Makes 48 servings.
1 pound butter
1 cup white sugar
1 cup packed brown sugar
1 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
1. In a heavy saucepan, combine butter, white sugar, and brown sugar. Cook over medium heat, stirring constantly until mixture boils. Boil to brittle stage, 300 degrees F (150 degrees C) without stirring. Remove from heat.
2. Pour nuts and chocolate chips into a 9x13 inch dish. Pour hot mixture over the nuts and chocolate.
Let the mixture cool and break it into pieces before serving.
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Caramel Apple recipes:
http://www.cdkitchen.com/search/search.php?c=&order=1&site=cdkitchen&q=caramel+apples&t=1
Hope these help
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2006-09-29 08:42:21
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answer #1
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answered by mama_bears_den 4
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Caramel Candy Without Corn Syrup
2016-10-29 08:15:15
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answer #2
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answered by ? 4
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Southern Pralines
1C Sugar
1C Brown Sugar
½ C Heavy Whipping Cream
¼ t Salt
2T Butter
1CPecans
Mix sugars, cream and salt into a heavy saucepan. Heat over med heat until 228 degrees on a candy thermometer. Or a thread spins about 2 inches long. Using a wooden spoon stir in butter and pecans, until mixture reaches 236 degrees or soft ball stage. Cool for 5 min then pour out onto aluminum foil in 2 inch circles. Enjoy.
You can dip your apples into this mixture for a wonderful treat.
But most hard candy recipes call for corn syrup as a sugar stablizer. So that the sugar doesn't crystalize on you making it brittle and powdery when you bite into it.
2006-10-02 17:33:24
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answer #3
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answered by kholbee 2
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EASY CARAMEL APPLES
INGREDIENTS
6 small apples
1 package caramels (14 oz.)
1/2 cup chopped nuts
6 popsicle sticks
DIRECTIONS
1) Line a cookie sheet with waxed paper. Empty nuts onto the paper and divide into six equal heaps. Leave as much space as possible between each heap.
2) Wash and dry the apples. Twist off the stems and push popsicle sticks half way onto the apples where the stems used to be.
3) Melt the caramels in the microwave or a saucepan over low heat.
4) Dip apples in the melted caramel to coat. Use a knife to help cover the whole apple. Place each apple, stick side up, onto a heap of nuts and roll over to cover.
5) Refrigerate until the caramel is firm, about 1/2 hour.
2006-09-29 08:51:46
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answer #4
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answered by DB 3
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First of all, you can substitute cane syrup for any recipe calling for corn syrup, just boil water and cane sugar with 2 parts sugar to 1 part water. More sugar for a heavier syrup, and more water for a lighter syrup.
Caramel apples can be made by heating caramel with a small amount of water and dipping in the apples (usually on a stick). Check store bought caramels for corn syrup.
However, caramel can be made using 2 parts sugar and 2 parts water, boiling, then cooling and adding 1 part heavy cream.
The best toffee recipe I know is equal parts of unsalted butter and sugar. stirring constantly to the soft ball stage, then pouring into a buttered, (with nuts if desired) pan, and melting chocolate chips over the top. The trick is in knowing when to stop cooking. It will burn in seconds after it reaches the optimum toffee stage. First the two ingredients seem to meld together, then the curd separates from the oil, and looks like brains. After awhile, it starts coming back together, when it is almost, but not quite all together, take it off and pour it into a prepared pan. I have waited until it all comes together, and it burned, all at once, no saving it.
For caramel apples, try this:
1 cup water
1 cup sugar
1/2 cup heavy cream
6 eating apples
Combine water and sugar.In a heavy saucepan (buttering the top 1" of the rim) on low to med heat. Stir until completely dissolved. Increase heat and cook without stirring (you don't want the crystals to return to the pan or it will become grainy) until mixture is a dark amber color or soft ball stage. Quickly remove from heat, then let it cool a bit, and stir in the cream. Be careful because it will rise up and splatter,and then die down, depending on how long you let it cool. Set aside to cool and thicken.
Now you can dip the apples into the caramel, and put them on waxed paper to cool further and harden. You can also dip half into caramel and half into chocolate, drizzle melted chocolate over the caramel apples, use various kinds of chopped nuts and dried fruit, etc. Let your creative juices flow!
2006-10-02 06:38:48
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answer #5
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answered by Mary W 1
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CARAMEL CANDY
1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces
Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.
Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning.
Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238°F, stirring often; set aside to cool to 110°F.
Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets.
Makes approximately 30 pieces.
2006-09-29 09:05:21
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answer #6
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answered by swt_cotton_candy 3
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Karo used to have a clear syrup that did not have any flavor. Dark syrup does have a flavor of its own. I have not been in the USA for some time so do not know if Karo is still made. I would bet there are clear syrups some place.
You can take cane sugar and melt it and make your own syrup if you want to. Be sure not to have the heat too high so it does not caramelize.
2006-10-02 03:12:00
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answer #7
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answered by Anonymous
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There are some marvelous old-fashioned candies made with barley sugar. That's what those lovely old Christmas tree ornaments and lolly pops in interesting shapes from molds were made of. I believe if you buy a candy mold, the recipes will be included, and possibly a good source for barley sugar, which I believe is healthier than corn syrup.
2006-09-30 06:13:58
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answer #8
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answered by auntb93again 7
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You already received a lot of caramel and toffee recipes, so here's a no-fail fudge recipe.
Fantasy Fudge
3 cups sugar
3/4 cup butter or margarine
2/3 cup evaporated milk
1 12 oz package (2 cups) semisweet or milk-choc chocolate chips
1 jar marshmallow creme
1 cup walnuts or pecans, chopped (optional)
1 tsp vanilla
Combine sugar, margarine and milk.
Bring to a boil, stirring constantly.
Boil 5 minutes over medium heat or to 236 degrees, or to soft ball stage.
Remove from heat.
Stir in chocolate pieces until melted.
Add marshmallow creme, vanilla, and optional nuts.
Beat until well blended.
Pour into greased 13 X 9 inch pan.
Cool. Cut in squares.
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2006-10-03 04:03:33
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answer #9
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answered by Anonymous
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Chocolate Candy Making - use wilton's melting chocolates, pour into a large bowl, set microwave oven for 2 mins, mix then 1/2 a min, make sure you have no lumps, add in nuts, miniature marshmallows, pour into a 13 x 19 foil lined pan, spread it out evenly, place in the freezer in an hour a nice big slab of rocky road, flip onto a chopping board, get a nice sharp knife, slice it into bite size pieces and enjoy!
2006-10-02 21:04:14
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answer #10
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answered by Anonymous
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To make a caramel apple, all you have to do is, buy a package of those individually wrapped caramel squares. Then, you take about 5-10 caramels and melt them in the microwave. Ater that, put one of those special sticks in the apple, and dip the apple in the melted caramel. Let stand for about 2 minutes.
2006-10-01 10:13:36
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answer #11
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answered by Sonya 5
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