Candy Recipes

Fudge

1 1/3  cup sugar

1 ounces unsweetened chocolate

2 tablespoons butter

½ cup half-and-half

1 1/2 teaspoons corn syrup

1 teaspoon vanilla

½ cup nuts, optional

1.     In a heavy-bottomed saucepan combine the sugar, chocolate, 1 tablespoon of the butter, half –and-half, and corn syrup.

2.     Place over medium heat, stirring slowly to avoid splashing onto the sides of the pan. 

3.     When sugar has dissolved and chocolate is melted, stop stirring, Increase heat and bring to a boil.

4.     Cover and boil for 3 minutes to wash all sugar crystals from the side of the pan.

5.     Reduce heat to medium low, remove cover and attach a candy thermometer to the pan. Continue cooking until the thermometer reads 234  (make adjustment for altitude_______), or do the cold water test.

6.     Remove from heat and add remaining butter and vanilla.  DO NOT STIR.

7.     Let the mixture cool for about 10 minutes

8.     Begin stirring.  Continue until shiny texture becomes matte.  The syrup will begin to change from a sticky to a creamy texture.

9.  Pour into a greased 8 by 4 inch pan.  Let sit in a cool dry area until firm.

10.  Cut into 1 inch pieces and store in an airtight container.

Caramels

½ cup sugar

¼ cup corn syrup

¼ cup butter

½ cup cream

¼ tsp. vanilla

1.     Combine sugar, corn syrup, butter, and cream in a heavy-bottomed saucepan.

2.     Stir while bringing to a boil.

3.     Stir occasionally while heating the candy to its final temperature of       250 (Make adjustment for altitude_______).

4.     Add the vanilla, mix well and pour into a greased 8 by 4 inch pan.

5.     Cool, then cut up and wrap pieces in wax paper.