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----- Original Message -----
From: "Linda"
To: phaedrus
Sent: Sunday, November 24, 2002 3:45 PM
Subject: Clear Toy Candy
> My grandma was Pa. Dutch. She made this candy around Christmas time. I
> use to see it alot in Lancaster County ,Pa. Now it's not around very
> much. Have you ever heard of this ? Thank You for your time.
>
Hello Linda,
Clear toy candy originated in Germany and was brought to America by the
Pennsylvania Dutch.
The candy itself is very simple, consisting of just sugar, corn syrup, and
water. the reason more people don't make it is because it requires molds and
a little extra work. There's a recipe below, and you can buy molds and clear
toy candy making kits and clear toy candy itself at this website:
Clear Toy Candy
Phaed
Clear Toy Candy
2 cups granulated cane sugar (don't use beet sugar)
2/3 cup light corn syrup (preferably Karo red label)
2/3 cup water
good-quality olive oil
paper towels
rubber Bands
few drops of peppermint, wintergreen, or cinnamon extract
few drops of red or green coloring
wax paper and parchment paper
wooden sticks (optional - for lollipops)
100 8- or 9-inch lengths of plastic fishing line optional - for sugarplums)
heavy saucepan
candy thermometer
candy molds
screwdriver
cookie sheet (optional)
In a heavy saucepan, preferably one with a good pouring lip, combine
the sugar, syrup, and water. Cook over medium-low heat, stirring
constantly, until the sugar is completely dissolved and you can
see that the mixture is getting hot. Insert a candy thermometer,
and do not stir after the candy reaches 200F.
Meanwhile, prepare the molds. Brush each liberally with olive oil
and turn them upside down for a few minutes on paper towels to
drain off any excess oil. Turn them right side up and fasten together
with rubber bands. Place them in a row, closely together, so they
prop each other up. Cook the candy to 290F if it is a clear day,
and to 300F if it is the least bit humid. (This took nearly 40
minutes on my stove over medium-low heat.) When the candy is within
10 degrees of the desired temperature, add the flavoring and
coloring. Do not stir in - the bubbling of the mixture will do the
combining. No color is required for yellow candy.
If making molded candies, quickly pour the candy into the molds;
the mixture might foam up a bit in the molds, so be careful. Allow
the candy to stand for approx 15 minutes. The candy should not be
allowed to cool completely in the molds or you won't be able to
get it out. if you take it out too soon, the figures will bend;
keep checking them, and you will soon be able to discern when it
is time to remove the candy. Remove the rubber bands and, with a
screwdriver, pry the molds apart. With a small knife, carefully
lift out the candy. The little pieces with be quite firm, the larger
pieces a tad soft. For very large molds, such as a ship or train
mold, allow the candy to set in the molds for a few minutes longer.
Store unwrapped on wax-paper-lined plates.
To make lollipops, arrange wooden sticks (available at hobby and
food specialty stores) in rows on parchment-lined or greased cookie
sheets. Pour the hot syrup in a thin stream over each stick,
forming rounds of candy as large or as small as you like. Let cool.
To make sugarplums for hanging, make loops of the fishing line on
parchment-covered or well-greased baking sheets, or in miniature
muffin cups. Drop the candy mixture from the tip of a teaspoon over
each loop. Let cool.
Makes about 10 molded candies, 20 lollipops, or 100 sugarplums
----- Original Message -----
From: Elaine
To: phaedrus
Sent: Sunday, November 24, 2002 4:45 PM
Subject: date loaf receipe
> Hi
> My mother made the best date loaf candy which was really a
> praline with the dates cooked and rolled in a wet towel to
> from a loaf. Unfortunately she left without our getting
> the receipe from her. can you help me with a receipe?
> Thanks
> Elaine
Hello Elaine,
Below is a basic one.
Phaed
Date Loaf
Ingredients :
2 c. sugar
1 c. nuts
2 c. milk
1 c. dates
Preparation :
Cook sugar, milk and dates until forms a soft ball in cold water;
add nuts. Roll in damp cold cloth and put in refrigerator. When
chilled, remove cloth and slice. Serves 8-10.
From: bonnie
To: phaedrus
Subject: fruitcake
Date: Sunday, November 24, 2002 5:57 PM
I thought I would send you the whole recipe. I beleive it came out of
a farmer's magazine.
1 cup sugar
1 cup butter
2 cups applesauce with 2 teaspoons of soda added
4 whole eggs beaten
4 cups flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 lb raisins
1 lb dates
1 lb currants
1 cup strawberry preserves
1 cup blackberry preserves
1 cup cherries
2 cups chopped nuts
Cream shortening & sugar blend in well beaten eggs Sift flour
with spices Add to started mix. Mix in applesauce. Dice raisins
& dates.Add along with currants,mix. Mix in preserves, mix well.
Mix in nuts. Bake at 300 degrees for about 2 hours. In 3 loaf pans.
Title: Sook's Famous "Christmas Memory" Fruitcake
Categories: Cheesecakes, Chocolate, Fruits
Yield: 1 servings
2 1/2 lb Brazil nuts
2 1/2 lb White and dark raisins; mixed
1/2 lb Candied cherries
1/2 lb Candied pineapple
1 lb Citron
1/2 lb Blanched almonds
1/2 lb Pecan halves
1/2 lb Black walnuts
1/2 lb Dried figs
1 tb Nutmeg
1 tb Cloves
2 tb Grated bitter chocolate
8 oz Grape jelly
8 oz Grape juice
8 oz Bourbon whisky
1 tb Cinnamon
1 tb Allspice
2 c Butter
2 c Sugar
12 Eggs
4 c Flour
Cut the fruits and nuts into small pieces, and coat them
with some of the flour. Cream the butter and sugar
together, adding one egg at a time, beating well. Add the
rest of the flour. Add the floured fruits and nuts, spices,
seasoning, and flavorings. Mix by hand. Line a large cake
tin with wax paper, grease, then flour. Pour the mixture
into the pan and put it in a steamer over cold water.
Close the steamer and bring the water to a rolling boil.
Lower the heat and steam the cake for about
four-and-one-half hours. Preheat oven to around 250
degrees, and bake for one hour.
From "Sook's Cookbook" ISBN 0-929264-56-8 and made famous
in Truman Capote's "A Christmas Memory"
----- Original Message -----
From: Patty
To: phaedrus
Sent: Sunday, November 24, 2002 3:10 PM
Subject: peanut butter fudge with vinager in it
I really enjoyed your site. I looked at all of the peanut
butter fudge recipes and none of them had vinager in them.
My Mother use to make it with vinager and over the years
she lost the recipe and I have been looking for it.
Can you help. Thanks for your help.
Hello Patty,
There are several peanut butter fudge recipes that have vinegar. See below.
Phaed
Peanut Butter Fudge
Ingredients :
4 c. sugar
2 tbsp. cocoa
2 tbsp. light corn syrup
1 tsp. vinegar
1 c. evaporated milk
1 pt. marshmallow fluff
1 pt. peanut butter
Preparation :
Combine first 5 ingredients in heavy saucepan. Bring to a rolling
boil, boil 3 minutes. Remove from heat, add marshmallow fluff and
peanut butter. Mix well. Pour into buttered 9"x13" pan. Cool.
----------------------------------
Peanut Butter Fudge
Ingredients :
1 lb. brown sugar
1 (5.3 oz.) can evaporated milk
1/4 c. butter
1 tsp. vinegar
1 tsp. vanilla
12 oz. peanut butter
Preparation :
Heat sugar, milk, butter and vinegar to boil, stirring. Cook to
238 degrees without stirring. Cool. Beat. Add vanilla and peanut
butter. Pour into 8 x 8 inch pan. Cool. Makes 2 pounds (36
pieces).
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Peanut Butter Fudge
Ingredients :
1 tbsp. vinegar
2 c. peanut butter
2 tbsp. Karo
4 c. sugar
1 c. evaporated milk
2 c. marshmallow creme
Preparation :
Add together vinegar, Karo, sugar, and milk into heavy saucepan
and bring to a full boil for 4 minutes (no longer, no less). Remove
from heat and beat in peanut butter then marshmallow creme until
well blended then pour into greased pan, 9"x13" works great. Cool
and cut into desired piece size.
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Peanut Butter Fudge
Ingredients :
4 c. white sugar
1 stick butter
1 c. evaporated milk
1 tbsp. vinegar
1 tbsp. white corn syrup
Preparation :
Mix together in saucepan and boil for 6 minutes. Pour above
mixture over 1 1/2 cups peanut butter (crunchy type is best) and 16
ounces of marshmallow cream. (I have found 13 ounce jar and 7 ounce
jars. One 13 ounce jar or two 7 ounce jars work fine.) Stir until
thick, then pour into greased pan. This recipe makes about 5 pounds
of candy.
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