Hard Candies
Hard Candies
BRITTLE candies like butterscotch, barley sugar, peppermint sticks, brittles and nougats, are cooked to 290 degrees F. or up to 330 degrees…
Hard Candies: Butterscotch
Butterscotch I 1 1/3 cups brown sugar 2 teaspoons vinegar 2/3 cup butter 2/3 cup hot water 1/2 tablespoon vanilla Put sugar, vinegar…
Hard Candies: Cream
Cream Butterscotch Balls 1 cup white sugar 1/2 cup brown sugar 1/2 cup white corn syrup 1/3 cup butter 1/2 cup heavy cream 1 teaspoon…
Hard Candies: Nougat
Remove almonds from syrup to a buttered cake cooler. Put the remaining cup of sugar and half a cup of sugar and half a cup of water in a…
Hard Candies: Peanut
Peanut Nougat 2 cups sugar 1 quart peanuts 1/4 teaspoon salt Shell, remove skins, and finely chop peanuts. Sprinkle with one fourth…
Hard Candies: Brittle
Nougat Nut Brittle may be poured out so that it will be three fourths of an inch thick, and the top smoothed with a rolling pin. Before it…