Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do I make hard candy? I need a receipt!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I make hard candy? I need a receipt!?),it will help you,my kids.
Answers:
You mean a recipe, not a receipt (unless you're just gonna go out and buy it!)
Check out RecipeSource below...if you can't find it there, I'd be very surprised. It's pretty easy to make hard candy...but be careful, you can burn yourself pretty badly with hot sugar.
Other Answers:
To make hard candy,
5 1/2 cups sugar
1 1/2 cups white karo syrup
1 1/2 cups water
Put in suacepan that allows candy thermometer to be in 2 1/2"
Boil to 295 degrees (about 3 hours), then remove from heat
Add: 1 tsp. food coloring, then
1 tsp. flavoring (I use oil of anise)
Stir well, pour into buttered pan- greased small ice cube trays also work well.
Source(s):
family recipe
you need a receipt? ah ah
Actually a reciept is a victorian name for a recipe. Let no one tell you differently! Yes, you need a recipe or you won't know how much of what to add, plus a good CANDY thermometer which goes from soft ball to hard. Good luck
PEANUT BRITTLE
Preparation Time: 15 minutes
Cook: 40 minutes
Cool: 1 hour
About 6 dozen pieces
Ingredients:
1? teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1? cups sugar
1 cup water
1 cup light corn syrup
3 tablespoon butter or stick margarine (Do not use vegetable oil spreads)
1 pound unsalted raw Spanish peanuts (3 cups)
Methods:
1. Heat oven to 200 degrees. Grease 2 cookie sheets, 15? x 12-inches, with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread ? inch thick without it setting up.) Grease long metal spatula with butter; set aside.
2. Mix baking soda, 1 teaspoon water and the vanilla; set aside. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, about 25 minutes, stirring occasionally, to 240 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
3. Stir in butter and peanuts. Cook, about 13 minutes, stirring constantly, to 300 degrees or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
4. Pour half of the candy mixture onto each cookie sheet and quickly spread about ? inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container.
Source(s):
BETTY CROCKER’S COOKBOOK
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
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Kitty said: Yes.how do I make hard candy? I need a receipt!?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do I make hard candy? I need a receipt!?),it will help you,my kids.
Answers:
You mean a recipe, not a receipt (unless you're just gonna go out and buy it!)
Check out RecipeSource below...if you can't find it there, I'd be very surprised. It's pretty easy to make hard candy...but be careful, you can burn yourself pretty badly with hot sugar.
Other Answers:
To make hard candy,
5 1/2 cups sugar
1 1/2 cups white karo syrup
1 1/2 cups water
Put in suacepan that allows candy thermometer to be in 2 1/2"
Boil to 295 degrees (about 3 hours), then remove from heat
Add: 1 tsp. food coloring, then
1 tsp. flavoring (I use oil of anise)
Stir well, pour into buttered pan- greased small ice cube trays also work well.
Source(s):
family recipe
you need a receipt? ah ah
Actually a reciept is a victorian name for a recipe. Let no one tell you differently! Yes, you need a recipe or you won't know how much of what to add, plus a good CANDY thermometer which goes from soft ball to hard. Good luck
PEANUT BRITTLE
Preparation Time: 15 minutes
Cook: 40 minutes
Cool: 1 hour
About 6 dozen pieces
Ingredients:
1? teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1? cups sugar
1 cup water
1 cup light corn syrup
3 tablespoon butter or stick margarine (Do not use vegetable oil spreads)
1 pound unsalted raw Spanish peanuts (3 cups)
Methods:
1. Heat oven to 200 degrees. Grease 2 cookie sheets, 15? x 12-inches, with butter; keep warm in oven. (Keeping the cookie sheets warm allows the candy to be spread ? inch thick without it setting up.) Grease long metal spatula with butter; set aside.
2. Mix baking soda, 1 teaspoon water and the vanilla; set aside. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, about 25 minutes, stirring occasionally, to 240 degrees on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water.
3. Stir in butter and peanuts. Cook, about 13 minutes, stirring constantly, to 300 degrees or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy.
4. Pour half of the candy mixture onto each cookie sheet and quickly spread about ? inch thick with buttered spatula. Cool completely, at least 1 hour. Break into pieces. Store in airtight container.
Source(s):
BETTY CROCKER’S COOKBOOK
correctness,It's Non-profit and only for informational purposes.
PRE: how do i make hard tack or ships biscuit? NEXT: NONE
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