December 17, 1954 More Christmas Delights Part 5 Santa's Candy Sleigh, Molasses Coconut Bars, Stuffed Dates

Santa's Candy Sleigh

1 c. sugar
1/2 c. water
1 t. vinegar
2 T. light corn syrup
1/2 t. salt
1 T. butter
5 c. puffed rice cereal
2 candy canes

Combine sugar, water, vinegar, corn syrup and salt. Cook to very hard ball stage (265 degrees). Remove from heat, add butter. Pour (save a little to stick on candy-cane runners) over puffed-rice cereal. Toss quickly. Turn onto wax paper laid over a cardboard rectangle 7 1/2 x 4 1/2 inches for a guide. Quickly shape rice with greased hands into 7 1/2 x 4 1/2 inch rectangle. Hollow out inside build up back and sides to make sleigh. Brush candy canes with remainder of cooked syrup (heat it up a little) and place under sleigh for runners. Hold in place until dry. Fill with gaily wrapped small packages, buy a santa to perch on top of the sleigh.

Molasses Coconut Bars

1 c. sugar
1/4 c. corn syrup
1/2 c. Brer Rabbit molasses
1/4 c hot water
2 T. butter
1/4 t. salt
3 c. macaroon coconut (medium cut)

In a 2 quart saucepan combine all ingredients except coconut. Stir until sugar is dissolved and mixture begins to boil. Cook to 240 degrees, stir occasionally toward end and lower heat to prevent scorching. Remove from heat, leave thermometer in syrupuntil it drops to about 150 degrees F. Add coconut. Beat until well blended and compact but still glossy. Place on buttered marble slab, enamel top table or cookie sheet. Let stand until candy is cold and does not stick to hand. With rolling pin, roll to about 1/4 inch thickness. Cut into desired bars or shapes. Wrap into wax paper to keep fresh and moist.

Stuffed Dates

1 T. butter
2 1/4 c. confectioners sugar
2 T. orange juice
Gum Drops
Dates

Cream butter with sifted sugar. Add orange juice. Form into pencil like rolls. Slice and stuff pitted dates. Top with a thin slice from a jelly string.

December 16, 1954 More Christmas Delights Part 4 Cream-Nut Carmels, Holiday Delight, Almond Butter Crunch

Cream-Nut Carmels

2 c. sugar
1.c light corn syrup
2 c. warm medium cream
1/3 c. butter
1/2 t. salt
1 t. vanilla
1/2 c. pecan or walnut pieces

Combine in a 4 quart saucepan sugar, corn syrup and 1 c. of the cream, cook for about 10 minutes, add remaining cream and cook for about 5 minutes. Have heat medium. Add butter a little at a time, cook to 242 degrees, stirring occasionally near the end of cooking time. Add salt and vanilla. Let stand 10 minutes, add nuts a few at a time. Pour into well buttered 8 inch square pan and let stand in a cool place until firm enough to cut. (If you place them in refrigerator be careful not to get caramel too cold, if this happens let stand at room temperature until you can cut the candy.) Wrap individually to prevent spreading. Makes about 2 pounds caramel.

Holiday Delight

2 c. sugar
1.c white corn syrup
1 1/2 c. coffee cream
1/2 pound brazil nuts, cut into pieces
1/2 pound whole pecans
1/2 pound walnuts, broken
1/2 pound cherries, candied cut into two
1/2 pound candied pineapple cut into chunks
1 1/2 t. vanilla

 Cook sugar, corn syrup and coffee cream together to soft ball stage (234 degrees). Remove from heat, do not wait for it to cool but begin beating at once. You will notice it begins to thicken and change color. Add 1 1/2 t. vanilla and beat in. Have ready nuts and fruits, add slowly to cooked mixture. Mixture will be thick and sticky. Pack into well buttered paper lined pan. A jelly roll pan is just about right (16 x 11 x 1 inch). Place in refrigerator to chill. After a few hours you will notice the sticky syrup has become firm and is almost white in color. Slice after 24 hours. Will keep for months.

Almond Butter Crunch

1/2 c. blanched almonds
3/4 c. butter
1 c. sugar
1/4 c. water
1 T. corn syrup

Arrange almonds on baking sheet and bake in slow oven 325 degrees until lightly browned, about 10 minutes. Chop and sprinkle half of in greased pan about 8 x 8. Reserve rest of nuts to sprinkle over top. Melt butter, add sugar, water and corn syrup. Cook to 290 degrees, stirring occasionally. Remove from heat, pour over nuts. Sprinkle rest of nuts over top. When cold cut or break into pieces.

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.

December 14, 1954 More Christmas Delights Part 2 Magic Christmas Candy

Magic Christmas Candy

(Four wonderful candies all from one recipe)

4 c. sugar
1 1/3 c. water
1 c. light corn syrup
4 egg whites
Pinch of salt
1 t. vanilla

For variations:

2 squares unsweetened chocolate
2 t. butter

Oil of peppermint
Green coloring

1/2 c. shredded coconut

1/4 c. candied fruits
1/4 c. chopped nuts

Confectioners sugar for rolling

In one sauce pan combine 1 c of the sugar and 2/3 c. of the water; place over low heat, stirring until sugar is dissolved. Cook without stirring until syrup forms a soft ball in cold water (238 degrees F.) Just before syrup reaches the soft ball stage beat egg whites stiff; gradually add syrup beating after each addition; beat until slightly thickened  In another sauce pan cook together at the same time the remaining 3 c. sugar and 2/3 c. water and 1 c. corn syrup. Follow directions for first syrup but cook until it will make a light cracking sound as it hits the bottom when a little is dropped into cold water (270 degrees F.). Gradually beat this syrup into first mixture; add salt and vanilla. Let cool, beating occassionally until creamy. Divide into 4 deparate bowls.

To contents of first bowl add 2 squares unsweetened chocolate and 2 t. butter, melted.

To contents of second bowl add a few drops of oil of peppermint and green coloring.

To contents of third bowl add 1/2 c. medium shredded coconut.

To contents of 4th bowl add 1/4 c. candied fruits and 1/4 c. nuts, both chopped fine.

Beat candy in each bowl until it loses its gloss. Put out on board which has been lightly dusted with confectioners sugar. Dust hands lightly with confectioners sugar and shape candy into rolls; wrap in waxed paper and place in refrigerator to set.

To serve: Slice rolls about 1/2 inch thick.