4 red apples
2 cups sugar
1/2 cup corn starch
3/4 cup water
Red food coloring
4 popsicle sticks
Wash and dry apples. Insert a stick into each. Combine sugar, corn starch and water in deep saucepan. Add food coloring to make red. Cook slowly, without stirring until
300 degrees on candy thermometer or when quantity dropped into cold water becomes brittle. Remove from heat. Dip apples into syrup, one at a time. Place on a greased tray or sheet of waxed paper to cool.
. . . . . .this recipe is from my son, Matt's, Home Ec. class in Middle School
2/3 cup evaporated milk
1 2/3 cups sugar
2 Tbsps. butter
1 1/2 cups diced large marshmallows or minis
1/2 cup chopped nuts
1 1/2 cups chocolate chips
1 tsp. vanilla
Grease 8 inch pan with butter. Cup up marshmallows and nuts. Set aside. Put milk, sugar and butter in saucepan over low heat. Heat to boiling; cook for 5 minutes, stirring constantly. Remove from heat. Add chocolate, vanilla, marshmallows and nuts. Stir until melted. Pour into pan. Cool before cutting.
. . . . . .this recipe is from my neighbor, Alyson
You make this paper thin, light-colored brittle with raw nuts
2 cups sugar
1 cup light corn syrup
1 cup water
2 cups raw, unroasted peanuts
1/4 tsp. salt
1 tsp. butter or margarine
1/4 tsp. baking soda
Combine sugar, corn syrup and water in a 12" heavy skillet. Cook slowly over medium heat, stirring constantly until sugar is dissolved. Continue cooking until mixture reaches the soft ball stage (236 degrees).
Add peanuts and salt; cook to just beyond the soft crack stage (290-300 degrees). Add butter and soda, stirring to blend (mixture will foam).
Pour onto 2 large buttered baking sheets or 2 inverted buttered large pans. Lift candy around edges with spatula and run spatula under candy to cool it partially and keep it from sticking. While candy is still warm, but firm, turn it over and pull edges to make the brittle thinner in the center. When cold, break into pieces with knife handle. Makes about 2 1/4 pounds.
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