Elelctric Skillet Brittle
2 c. nuts, not salted ( pecans, peanuts, or walnuts)
1 1/2 c. sugar
1/2 c. light corn syrup
2 Tbsp. water
1 1/2 tsp baking soda
Preheat electric frying pan to 350 F. Place nuts in pan and add sugar, corn syrup, and water. Cook, stirring occasionally, for about ten minutes or until syrup becomes golden. Add baking soda and stir thoroughly. Mixture will foam and deepen in color. Quickly pour mixture onto greased cookie sheet, and spread as thinly as possible with a spoon or knife.
Cool until it is hardened and no longer sticky to touch. Break into bite-sized pieces.
Wrap individually in foil or plastic wrap.
***After mine cooled, I let it air dry for several more hours on a rack. Then I broke it into pieces and put it in a tupperware container. They didn't stick together at all and I knew it wouldn't last long enough to wrap individually.
***Also, I didn't even get out my electric skillet. I just made mine in a big non-stick saute pan. Worked great.
***I used walnuts for this particular batch. It was really delicious and a little something different.
(Why it is called this I have no clue, but it was a candy that was a Chritmas tradition and every old southern cook book seems to have a version of this by a different name.)
1 1/4 c. granulated sugar
1 1/4 c. flour
1 tsp. baking powder
1 tsp. salt
1/2 c. soft margarine
1 c. coarsely chopped pecans
2 egg whites
1 c. dark brown sugar
1 tsp. vanilla
Mix together first 6 ingredients like pie crust. Spread into a 9 x 13 inch pan. Press pecans into the top of the crust.
Whip egg whites until stiff. Fold in the brown sugar and beat until smooth. Add vanilla and beat again until smooth. Spread on top of the crust/pecan layer.
Bake for about 40 minutes at 325 degrees F . Be sure not to over bake.
Cut into pieces while still warm.
2 c. sugar
1/3c. corn syrup
1/2 c. boiling water
1 cup nut meats ( I use walnuts, but grandmother used pecans)
Salt (pinch, or to taste)
Whites of 2 eggs, well beaten
1 tsp good vanilla
Beat your eggwhites until nice volume is reached, holding a good peak.
Boil sugar, corn syrup and water until it forms hard ball when dropped into cold water.
Into the bowl of your eggwhites with mixer running, pour sugar mixture slowly into the beaten egg whites ( pour all at one time in a steady stream) and beat until cool Spoon out large tablespoons of mixture onto buttered waxed paper or parchment paper.
This candy will harden quickly, so work fast as you spoon it out.
2 c. sugar
1/3 c. light corn syrup
1/3 c. water
2 egg whites
1/8 tsp. cream of tartar
1 tsp. vanilla
1/2 c. milk chocolate chips
1/2 c. butterscotch chips
1/2 c. chopped nuts
Line 2 or 3 baking sheets iwth buttered waxed paper; set aside
Combine sugar, corn syrup and water in medium saucepan. cook over medium heat, stirring constatnly, until sugar dissolves and mixture comes to a boil. Wash down side of pan frequenly with pastry brush dipped in hot water to remove sugar crystals. Add candy thermometer. ( Do not let it touch the bottom of the pan.) continue to cook until mixture reaches har ball stage (225F).
Meanwhile, beat egg whites and cream of tartar with electric mixer utnil stiff but not dry. Slowly pour hot syrup into egg whites, beating constantly. Add vanilla; beat until candy forms soft peaks and starts to lose its gloss. Stir in both kinds of chips and nuts. Immediately drop tablespoonfuls of candy in mounds on prepared baking sheets. Store in refrigerator in air tight container between layer of waxed paper or freeze up to 3 months.
These are so delicious! The recipe is from the Food Network, Barefoot Contessa. I toasted my coconut and used only a small portion of it. I am not a big fan of toasted coconut, but my family is, so I made sure there were some marshmallows that didn't have as much coconut on it as did the others. This way we could all enjoy one whether we like the toasted coconut or not.
For the recipe you will need:
1 Tbps. good vanilla
Confectioners' sugar for coating.
1 pkg. of shredded coconut for toasting
For the gelatin mixture you will need:
3 pkgs. plain unflavored gelatin
Add the water to your stand mixer bowl and sprinkle on the 3 pkgs. of gelatin. Let that dissolve while you make your syrup mixture.
For the syrup mixture you will need:
1/2 c. water
1 1/2 c. granulated sugar
1 c. of Karo syrup
Add all these ingredients to a sauce pan and let it come to a boil. You will cook this until the temp. on a candy thermometer reads 240F. Turn your mixer on low speed and in a steady gentle stream pour your hot syrup mixture into your dissolved gelatin mixture. Once all the syrup is added, turn your mixer on high and let it mix on high for 15 minutes.
Toast your coconut while your marshmallows are mixing.
Take one pkg. of shredded sweetened coconut and place it into a skillet. Over medium low heat toast your coconut to the desired color. I do mine just medium darkness.
Pour half of your coconut into a 9x13 glass casserole dish.
When your marshmallow mixture has mixed the 15 minutes, add 1 Tbsp. good vanilla. Let it mix for 1 more minute and your marshmallows are done.
Pour your marshmallow mixture on top of the coconut layer in your casserole dish and top with remaining toasted coconut. Let stand at room temperature several hour for it to dry out some. Run knife around edge of your dish and turn your marshmallow out onto a cutting surface. Slice your marshmallows to the size you like. Sprinkle powdered sugar onto your work surface and dip to cover the sides of the marshmallows, which is your surface that is sticky. Coat them well and place on rack or another surface for them to continue air drying. You can leave them out for several days like this to dry.
These make great bake sale items, but for us they are just for snacking.
If you make the marshmallow, and omit the the toasted coconut, these are fantastic for that finishing touch in a nice cup of hot cocoa.
Kids will love them and you can add food coloring to them if you like.
Potato Candy #1
1 medium sized potato
1 box powdered sugar
1 small jar creamy peanut butter
Boil potato until well done; take peeling off and mash well. Mix powdered sugar with potato until it is thick enough to roll out (takes about one 1 pound box). Sprinkle dough board with powdered sugar; roll out and spread with peanut butter. Roll up, wrap in wax paper. Refrigerate until cool enough to slice.
Potato Candy with Variations
1/2 c. unseasoned, well-mashed cooked potato (about 1 medium potato)
3 c. powdered sugar
1 c. flaked or shredded coconut
1 tsp. vanilla extract
2 oz semisweet chocolate
While the potato is hot, beat in the sugar and coconut; then the vanilla.
Press into a lightly greased 8-inch square pan. Melt chocolate and pour over top. Chill and cut into squares. Keeps indefinitely in an airtight container in the refrigerator.
Omit vanilla and substitute a few drops of oil of peppermint. Tint fondant pink with food coloring. Flatten balls to approximately 1/2-inch thickness.
COFFEE MOCHA LOGS:
Add 2 teaspoons instant coffee powder to recipe while kneading mixture. Shape into finger rolls 1/2-by-2 inches. Roll in chocolate sprinkles.
Chocolate Topped Potato Candy
1 lb. powdered sugar
8 oz. coconut
2/3 c. mashed potatoes
1 c. chocolate chips
Combine powdered sugar, coconut and mashed potatoes; mix until smooth. Spread in a greased 8 or 9-inch square pan. Melt chocolate chips and add corn syrup. Mix. Spread over potato mixture. Chill for two hours. Cut into squares.
Sweet Potato Candy
2 c. dark brown sugar
3/4 c. evaporated milk
1/8 tsp. table salt
1 c. sweet potatoes, cooked and mashed
1/2 c. chopped pecans
1 Tbsp. butter
Put sugar, milk, butter and salt in large pot. Cook over medium heat until
mixture reaches soft-ball stage. (use a candy thermometer.) remove from
heat and allow to cool until hand can be held comfortable on bottom of pot. Add sweet potato and beat until mixture looses it's gloss. Add pecans and mix well. Pour into buttered pan. Cut into squares when cooled.
Chocolate Chip Potato Candy
2 c. powdered sugar
1 c. cold mashed potatoes
1 c. mini chocolate chips
1/2 c. chopped walnuts
2 c. flaked coconut
Cooking spray (Pam)
Preheat oven to 350 F.
Stir chocolate chips and chopped walnuts into mashed potato mixture. Blend in flaked coconut.
Spray a 9 x 13 baking dish with non-stick cooking spray. Spread candy mixture evenly into pan.
Place in hot oven and bake for 15 minutes or until chocolate has melted and coconut is lightly brown.
Cool and cut into squares.
2 envelopes gelatin
1/2 c. cold water
2 c. sugar
3/4 c. boiling water
1/2 tsp salt
1 tsp vanilla powder (or white vanilla extract)
Boil sugar and boiling water together until syrup tests thread stage (thread forms when syrup drops from edge of silver spoon). Remove from fire. Pour cold water in bowl and sprinkle gelatin on top of water. Add to hot syrup and stir until dissolved. Let stand until partially cooled. Add salt and flavoring. Beat until mixture becomes thick, fluffy and cold.
Pour into pans (about 8 x 4 inches) thickly covered with powdered sugar, having mixture 1 inch deep. Let stand in cool place (do not refrigerate) until partially chilled. With a wet sharp knife, loosen around edges of pan and turn out on a board lightly covered with powdered sugar.
Cut in cubes and roll in powdered sugar. Fruit juices in place of part of the water, or nuts, chocolate, or candied fruits, chopped, may be added - or the plain ones rolled in grated coconut before being sugared. Dates stuffed with this confection are delicious.
Cocoa for pan and dusting
3 1/2 envelopes (2 tablespoons plus 2 1/2 teaspoons) unflavored gelatin
1/2 c. cold water
2 c. sugar
1/2 c. light corn syrup
1/2 c. hot water1/2 cup cocoa
1/4 tsp salt
3 egg whites, room temperature ( I used just whites)
2 teaspoons vanilla extract
If you want them to have a really dark chocolate looking color, I just add brown powder food coloring. They are a light chocolate color if you don't add it.
Line the bottom and sides of a 13- by 9-inch baking pan with plastic wrap; Butter and then generously dust bottom and sides with some cocoa.
In large bowl of an electric mixer, sprinkle gelatin over the 1/2 cup cold water; let stand to soften. (It will look like a gob of jello but will disolved when you pour the hot sugar mixture on it later)
In a large, heavy saucepan, cook sugar, corn syrup, hot water, and salt over low heat, stirring until sugar is dissolved. Increase heat to medium-high and boil mixture approximately 4 to 5 minutes, without stirring, until a candy or digital thermometer registers 240F or syrup reaches the firm-ball stage (when a small amount of syrup is dropped into very cold water, it forms a ball that holds its shape when pressed); immediately remove from heat.
Pour hot sugar mixture over gelatin mixture, stirring until gelatin is dissolved. Beat 3 min. Add cocoa. Beat mixture on high speed approximately 3 more minutes or thick, and nearly tripled in volume.
(*****Hint....always when I make marshmallows I beat until I get the spider web effect. The mixture will form what looks like a spider web from the side of the mixing bowl of you KA to beater. In other words strands will form, after lots of strands have formed it pretty much has beaten the correct amount of time. )
In another large bowl with clean beaters, beat whites until they just hold stiff peaks; beat egg whites and vanilla into sugar mixture until well combined. Pour mixture into prepared baking pan; sift 1/4 cup cocoa evenly over top.
(Some recipes say to put them in the fridge, others say never put them in the fridge. In cool weather I put my in the garage for three hours and then leave the out for 24 hours. But usually I can't wait that long before I have to cut them. LOL.)
Run a thin knife around edges of pan and invert pan onto a large cutting board; remove plastic wrap. Sprinkle with cocoa. With a large knife, trim edges of marshmallow and cut marshmallow into roughly 1-inch cubes. NOTE: To cut into even 1-inch squares, use and ruler and toothpicks to mark it every 1 inch. Lightly