Old Fashioned Homemade Candy Recipes

Old Fashioned Hard Candy My Country Table

WEBNov 28, 2020 · Allow the candy to completely cool. Place a piece of wax paper or plastic wrap over the candy. Using a heavy knife handle, lightly …

Rating: 4/5(1)
1. Line a large cookie sheet with aluminum foil. Sprinkle the foil heavily with powdered sugar.
2. Mix the sugar, syrup, and water together in a large pan over medium heat. Stir the mixture until the sugar has dissolved. Boil without stirring until the temperature reaches 310 degrees (hard crack) on a candy thermometer, or forms brittle threads when dropped into cold water.
3. Remove from heat. Slowly add the flavoring oil, then add food coloring as desired. Mix well and pour onto the foil-lined cookie sheet. Let the candy cool completely before breaking it into pieces.
4. Place a piece of wax paper or saran wrap over the candy. Using the handle of a heavy knife, hit the candy and break it into small pieces. Sprinkle the broken candy with more powdered sugar.

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Best Butter Mints (Homemade) Salty Side Dish

WEBSep 23, 2019 · How to make Old Fashioned Butter Mints. Add softened (not melted) butter to a stand mixer and beat well until smooth. Add …

Rating: 4.9/5(179)
1. Add butter to a stand mixer and beat well until smooth.
2. Add sugar, half and half, vanilla, peppermint, and salt. Beat on low until dry and crumbly.
3. Half and Half NOTE: Powdered sugar doesn't always measure the same person to person, depending on how its packed. You may need to add a tiny bit more of half and half to get to this point if it absorbs too quickly. Just only use a very small amount so you do not over wet your dough.
4. Add 2 drops yellow food coloring and increase speed to high and beat until smooth and a dough forms.

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OldFashioned Homemade Hard Candy Allrecipes

WEBNov 23, 2023 · Directions. Generously grease two 9-inch pans and one baking sheet. Combine sugar, water, and corn syrup in a heavy 2 quart …

Rating: 5/5(67)
1. In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
2. Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
3. Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

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