December 15, 1954 More Christmas Delights Part 3 Perfect Peanut Brittle, Marshmallow

Perfect Peanut Brittle

1 1/2 c. granulated sugar
1 1/2 c. light corn syrup
1/4 c. butter
2 c. salted peanuts
1 t. baking soda
1/2 t. vanilla
1 T. cold water

Combine sugar, corn syrup, water in heavy saucepan (2 quart capacity). Cook, stirring until mixture begins to boil, cook without stirring to 275 degrees. Remove thermometer, lower heat to medium, add butter, stir until dissolved, add peanuts all at once, stir constantly for about 5 minutes, place thermometer in again and cook until brittle is delicately browned to 300 degrees. Remove from heat, add baking soda combined with cold water. Stir entire mixture for about 1/2 minute until brittle rises. Pour onto well greased marble. Spread with a greased knife or spatula. When slightly cooled, lift two ends and turn over. With two forks or fingers, spread as thin as possible. Be sure to loosen bottom several times while cooling. When cold, break into pieces. Makes 2 pounds.

Note: Store peanut brittle in a tightly covered jar or tin to prevent sticking. Be sure marble is cool, dry and oiled before pouring hard-candy mixtures. Candy may be poured on VERY WELL GREASED COOKIE SHEET but it will not be as brittle.

Marshmallow

(Homemade marshmallow is a delectable candy, and when correctly made it is far superior to the commercial type sold in stores. Preparation is simple but DIRECTIONS MUST BE FOLLOWED CAREFULLY.)

2 c. sugar
3/4 c. hot water
1 c. light corn syrup
2 t. vanilla
2 T. gelatin
1/2 c. cold water

In a 2 qt. saucepan combine the sugar, hot water and 1/2 c. of the corn syrup. Cook over high heat to 240 degrees. Stir only until mixture begins to boil. Remove from heat, add other 1/2 c. corn syrup. Pour into large mixer bowl, add vanilla, and with electric mixer on high speed start beating mixture and add gelatin which has been combined with 1/2 c. cold water and allowed to sit at least 5 minutes. Add gelatin a teaspoon at a time. Continue beating until marshmallow is heavy, snowy white and lukewarm. It takes about 10 minutes. Pour into two 8 inch square lightly greased pans. Keep in refrigerator for at least 4 hours until marshmallow if firm to the touch. When firm, sprinkle top with sifted confectioners sugar, loosen sides with spatula, turn out onto a board or table that has been sprinkled with sifted confectioners sugar. Sprinkle the entire surface with more sifted confectioners sugar, with lightly greased knife cur in desired pieces. Roll all sides in confectioners sugar or marshmallows will stick. If not eaten at once, store in covered container with wax paper in between layers. Makes about 2 pounds.