Old Fashioned Hard Candy

Another successful confection from my candy-making phase is traditional hard candy.  Hard candy is a classic.  It takes few ingredients to make, and it is pretty in a candy dish or a gift jar.  This old recipe is my favorite.

2 c sugar
1 c water
3/4 c light corn syrup
Food coloring (red, green, yellow, etc.)
1/2 t oil of cinnamon, clove, peppermint, orange, anise, etc.
Confectioner’s sugar

Combine sugar, water, and corn syrup in 2-qt heavy saucepan. Cook, stirring constantly until sugar is dissolved; the cook without stirring, lowering heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees).  If sugar crystals form on the side of the pan, wipe them off.

Remove from heat; add food color and oil flavoring, stirring only enough to mix. Pour into 2 well buttered 9″ pie pans. Set one pie pan of candy over  a pot containing hot water.  As soon as the other pie can of candy is cool enough to handle, cut it with scissors into strips 1″ wide, then snip strips into pieces.  Work quickly. Drop pieces into a buttered baking sheet.  If candy cools too quickly, set it over saucepan of hot water to soften it, but if it gets sticky, return at once to work counter.  Repeat with second pan of candy.

When candy is cool, sprinkle with confectioner’s sugar. Store in airtight containers with waxed paper between the layers. Makes about 100 pieces…1 1/4 lbs.

Photo credit: taygete05

Perfect Butterscotch Patties

When I was a teenager, a couple friends and I went through a candy-making phase that lasted about 3 months.  Being a big fan of butterscotch, I dug up this recipe from the family archives.  It’s made with stuff found in most people’s kitchens, is pretty foolproof, and sure is good.  I’ve given it for Christmas several times over the years and it is always received with smiles and yummy noises.

2 c sugar
1/4 c light corn syrup
1/2 c (1 stick) butter
2 T water
2 T vinegar

Combine all ingredients in 2-qt heavy saucepan. Stir and cook over medium heat until sugar is dissolved, the reduce heat and cook at a medium boil, stirring as needed to control foaming and to avoid sticking asmixture thickens. If sugar crystals form on sides of pan, wipe them off. Cook to the hard crack stage (300 degrees).

Remove from heat and let stand 1 minute.

Spoon onto a lightly buttered or oiled foil pan or into the bottom of miniature muffin tin cups (1 1/4″ diameter). Make thin patties. Remove when cold.

Photo credit: Little Blue Hen

Sandwich Spread

Several years ago, my Aunt Sylvia gave me a jar of the most interesting sandwich spread.  It was different and really, really tasty.  I asked for the recipe, and was surprised to see green tomatoes as one of the core ingredients.  I’m always on the lookout for ways to use excess produce, and green tomatoes present a particular dilemma.  This is a wonderful way to put those end-of-season greens to work.  This recipe makes a lot, but since it’s great for hostess or holiday giving, too, that’s okay!

12 Green peppers
12 Red peppers
24 green tomatoes
4-6 onions
2 T salt
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1 1/2 c vinegar
3 1/2 c sugar
1/2 c flour
1 qt Miracle Whip
1 pt mustard

Put the vegetables through a grinder. Add the salt and let the mixture stand for at least 3 hours (or overnight).

Drain vegetable mixture and put into a large pan.  Add the vinegar and sugar. Bring mixture to a boil and cook for 10 minutes.   Thicken the mixture with flour or thin with water to attain the desired texture.

Take off the stove and add the Miracle Whip and mustard.

Put into scalded jars and seal.  Makes 10-14 pints.

Use this spread in conjunction with some of these awesome sandwich ideas to dress up a potentially mundane lunch standard.

Editor’s Note: Here are some additional ideas for vegan sandwiches.

Photo credit: Lina Smith

Welsh Humbug

On a recent trip home, I went on a recon mission to find some of my favorite family recipes that I didn’t already have in my collection.  I went on a candy-making spree sometime in my teen-aged years.  My stepfather brought this recipe to the table in the midst of my hard-candy phase.  I loved it.  The ingredients are few; family can be involved; great for gifting; just plain yummy.

1/2 c vinegar
1/2 c water
2 c brown sugar
Butter the size of a hickory nut (larger than a walnut)
Peppermint oil

Mix first four ingredients in a sauce pan.  Boil until mixture reaches hardball stage 250° F–265° F).

Add 6 drops of peppermint oil and stir until combined.

Pour mixture onto a greased platter to cool some.

When mixture is cool enough to handle, pull like taffy until mixture gets a sheen.

Cut into 1/2″-1″ chunks.

Photo credit: Sunset Sailor

Sugar and Spice Nuts

I’m not really sure when this recipe showed up in the family retinue, or from which Bruno sister it originated.  I can tell by the condition of the index card on which it’s printed that it’s been awhile, though.   And these are a fave of mine.  I don’t make them every year, but always remember how much I like them when I DO make them.

These are great for holiday entertaining, gift giving, or no reason at all.

3/4 c butter
2 lg eggs @ room temperature
1 c sugar
1 T cinnamon
1/2 t salt
5 c nuts

Heat oven to 350 degrees.  Line 10 1/2″ x 15 1/2″ pan with aluminum foil.  Put butter in pan to melt while oven is heating.  Beat egg whites until foamy.  Gradually add sugar and beat until stiff peaks form.  Beat in cinnamon and salt. Fold in the nuts.

Spread the nut mixture over the melted butter in the pan.  Bake for 30 minutes, stirring 3 or 4 times to keep nuts separated during baking. Cool in the pan for 5 minutes.

With slotted spoon, transfer nuts to brown paper or waxed paper to cool complete.  Store nuts in a  jar or tightly covered container.