Hot Food & Recipes

Servings: 6 Servings
Category: Candies
Ingredients

• 2 c Sugar
• 1 c Milk
• 1 c Brown Sugar
• 1 c Butter
• 1 c White Syrup
• 1 tb Vanilla
• 1 c Heavy Cream

Directions
Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by – Sena Hermansen From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Candies
Ingredients

• 1 lb Peanuts
• 1 Egg white
• 1 ts Cold water
• 1 c Brown sugar
• 1/4 ts Salt

Directions
Contributed to the echo by: Kathi Crockett Now, I’d better get a recipe in here before the troups kick me out. Here’s a fun and very easy party recipe for candied nuts: CARMELED PEANUTS Beat egg white and water until frothy – not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It’s one of those recipes where you can’t eat just one. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Candies
Ingredients

• 1/2 c Butter
• 2 c Brown sugar
• 2 Eggs
• 1 1/2 c Flour
• 1 ds Vanilla extract

Directions
Melt butter, add brown sugar and blend. Put mixture into bowl. Add eggs, vanilla, flour and mix well. Pour into greased 8″ square pan and bake at 350 degrees for 35-40 minutes. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

Servings: 10 Servings
Category: Candies | Desserts
Ingredients

• 5 1/2 qt Popped corn
• 2 c Light brown sugar
• 2 Sticks oleo
• 1/2 c White corn syrup
• 1 ts Vanilla
• 1 ts Salt
• 1 ts Baking soda

Directions
In saucepan combine sugar, oleo and white corn syrup. Bring to a boil while stirring constantly. When it begins to have big bubbles all over, start timing–boil 5 minutes. Remove from heat and add vanilla, salt and baking soda. Blend together and pour over popped corn, stirring well. Place in 250 degree oven for 40 mins. Stir occasionally from the bottom–don’t burn! Spread on sheets of waxed paper and allow to cool. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 1 Servings
Category: Candy | Gifts | Popped corn
Ingredients

• 1/4 c Water
• 1/2 c Light Corn Syrup; Plus 1
• -Tablespoon
• 1 1/2 c Granulated Sugar
• 1 c Light Brown Sugar
• 1 ts Salt
• 1 c Peanuts; Raw
• 1/4 c Butter
• 1 ts Baking Soda
• 1 ts Vanilla
• 3/4 c Popcorn; Gourmet

Directions
1. Combine water, corn syrup, sugars and salt in heavy saucepan. 2. Cook, stirring constantly, until mixture comes to a boil. 3. Wash down sides of pan. Cook, without stirring, to soft ball stage. 4. Add peanuts slowly, stirring constantly. 5. Cook to 302 degrees; remove from heat. 6. Add butter; stir until melted. Add soda and vanilla. 7. Pour over popped corn that has been kept warm in a 200 degree oven. 8. Spread quickly onto cookie sheets. 9. Separate with forks. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 197 by “Diane Geary” on Nov 4, 1997

Servings: 1 Servings
Category: Candies | Snacks
Ingredients

• 1 c Packed Brown Sugar
• 1 Stick Butter Or Margarine
• 1 sm Package Marshmallows
• Popped Popcorn

Directions
Melt butter and brown sugar together. Cook a few minutes. Add marshmallows and heat until melted; stirring constantly. Pour over popped corn, stirring til well coated. Posted to recipelu-digest Volume 01 Number 350 by James and Susan Kirkland on Dec 08, 1997

Servings: 6 Servings
Category: Candies
Ingredients

• 7 qt Popped popcorn
• 2 c Brown sugar
• 1 c Butter
• Vanilla
• 1/2 c Corn syrup
• 1 ts Salt
• 1/2 ts Soda

Directions
Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn–it doesn’t crumble as much. From the book “Treasured Mennonite Recipes” by the Mennonite Community Relief Sales Volume 1 AR/93 From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 32 Servings
Category: Candies
Ingredients

• 2 c Sugar
• 2/3 c Milk
• 1/4 ts Salt
• 2 tb Light corn syrup
• 2 tb Margarine or butter
• 1/2 ts Ground cardamom
• 1/4 c Chopped walnuts
• 1/4 c Chopped pistachios

Directions
Cook sugar, milk, salt and corn syrup in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 240F on candy thermometer or until small amount of mixture dropped into very cold water forms soft ball that flattens when removed from water. Remove from heat. Add margarine. Cool mixture to 120F without stirring. (Bottom of pan will be lukewarm.) Add cardamom. Beat vigorously and continuously until candy is thick and no longer glossy, 5 to 10 minutes. (Mixture will hold its shape when dropped from spoon.) Quickly stir in nuts. Spread mixture in buttered 9x5x3-inch loaf pan. Let stand until firm. Cut into 1-inch squares. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 6 Servings
Category: Candies | 1941
Ingredients

• 2 c Sugar
• 2 c Cream
• 1 3/4 c Corn sirup
• 1 c Butter or butter substitute
• 1 c Chopped nuts
• Few grains salt

Directions
Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN. From Gemini’s MASSIVE MealMaster collection at www.synapse.com/~gemini

Servings: 50 Servings
Category: Candies | Bobbie – no
Ingredients

• 4 c Sugar
• 1 1/2 c Cold water
• 1 1/2 tb White vinegar
• 3 Egg whites
• 2 ts Vanilla extract
• 2 ts Chocolate extract
• 1/2 ts Walnut or black walnut
• -extract

Directions
In a medium saucepan, combine sugar, water and vinegar. Stir constantly over Medium heat until sugar is dissolved. Attach a candy thermometer to side of pan, if desired. Bring liquid to a boil. Reduce heat so mixture boils slowly. Boil sugar syrup until it reaches 234 F. on thermometer. Or, boil to soft-ball stage, until 1/2 teaspoon syrup dropped into cold water can be shaped into a ball that flattens when removed from water. While candy cooks, generouly butter a large baking sheet. In a large bowl, beat egg whites until soft peaks form. While constantly beating egg whites slowly pour in cooked syrup. Add extracts. Beat until creamy. Drop from a teaspoon in mounds onto prepared baking sheet. Col for 15 minutes. To keep candies, covwer them with a sheet of foil. Leave at room temperature up to 4 days. Makes 40-60 pieces. Variations: Top each cream with one of the following; half a nut, half a candied cherry and a small piece of candied citron, a piece of candied orange peel, a small piece of milk chocolate or a small piece of bittersweet chocolate. MC formatting by bobbi744@sojourn.com NOTES : Plain-looking candies that contain an amazing symphony of flavors. Recipe by: How to Cook w/Herbs Spices & Flavorings by Doris Townsend Posted to MC-Recipe Digest V1 #881 by Roberta Banghart on Nov 02, 1997