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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Nov. 29, 1959)
We proudly present recipes for an appeal ing variety of candies to please old and young alike. Candymaking never ceases to charm the hearts of the young and excite those who join in the fun of this delightful art. During this forthcoming holiday season, have the teen-age crowd revive the gay taffy-pulls of yesteryear. Let them experiment with the fascinating technique of chocolate-dipping their marshmallows and perhaps make a batch or two of raisin-nut clusters. Family Weekly Cookbook MELANIE DE PROFT, Food Editor 6 to 8 cup AUTOMATIC PERCOLATOR Brews "flavor-perfect" coffee without watching. Light on detach able control turns off when coffee is done . . . then "winks" as exact serving temperature is maintained. Completely immersible ... as easy to clean as a dinner plate. Spar from our 7 kling aluminum. S14.9S ' ; : i r--r-.-..-,i 1 , --II ' ; ii V T I V lis ALMOND-FILLED CARAMELS to prepare: 35 MIN. 1 4 cup light molasses Vt cup cream Vi cup butter IVi teaspoons vanilla extract 24 whole almond's, blanched, toasted, and salted 1. Butter a l$Vz x 10 x 1-in. jelly roll pan. 2. Heat together in a saucepan the sugar, molasses, cream, and butter. Stir over low heat until sugar is dissolved. Increase heat; cook rapidly, stirring constantly. Cook mixture until it reaches 250F (hard ball stage a small amount dropped in very cold water forms a ball which is pliable yet hard enough to hold its shape). 3. Remove from heat and stir in the vanilla extract. Pour into prepared pan without scraping bottom or sides of saucepan. Cool until lukewarm. 4. Cut caramels into 2-in. squaresPlace a whole almond in center of each square. Keeping almond in center, roll caramel over almonds, forming a roll. Wrap cara mels in waxed or glassine paper. About 2 doz. caramels COCONUT-CHOCOLATE MALLOWS to prepare: 20 min. 6 oi. semisweet candymaking chocolate for dipping Vi teaspoon vanilla extract 32 (Vi lb.) marshmallows 1 cup toasted flaked coconut' 1. Line a baking sheet with waxed paper. 2. Partially melt chocolate over simmering water, being careful not to overheat. Re move from heat and stir until chocolate is completely melted. Blend in the vanilla extract. 3. Using a fork, dip each marshmallow into the melted chocolate and turn until well coated. Roll in the toasted coconut Place on waxed paper. Set in cool place until coating is firm. Store in a covered container in a cool, dry place. 32 pieces of candy CARAMEL-NUT MALLOWS Follow recipe for Coconut-Chocolate Mallows. Omit chocolate and vanilla ex tract. Heat Vz lb. vanilla caramels and 3 tablespoons water over simmering water, stirring frequently, until caramels are melted. Substitute cup finely chopped pecans for the coconut. to Family Weekly, November ti, J959 Candy plays an important role in all holi days, and homemade candy attractively boxed and wrapped is a meaningful gift for those very dear friends. These candies have excel lent keeping qualities (if kept out of the reach of grasping hands), so you, too, turn your kitchen into a candy kitchen now. CHOCOLATE RAISIN CLUSTERS (I) CONVINIINCI FOOD MOM to prepare: 15 min. 1 2 oz. (2 cups) semisweet chocolate pieces cups (15-oz. can) sweetened condensed milk 2 V teaspoons vanilla extract teaspoon salt cups raisins, or 1 cup raisins and 2 1 cup coarsely chopped filberts 1. Line a baking sheet with waxed paper. 2. Melt chocolate pieces in top of double boiler over hot water. Blend in the sweet ened condensed milk. 3. Remove from heat. Stir in remaining ingredients. Drop by teaspoonfuls onto baking sheet; cool. Chill 1 to 2 hrs., or until firm. About 5 doz. clusters TOFFEE to prepare: 30 min. Vi cup butter 1 cup sugar 3 tablespoons water Vi teaspoon salt 6 oz. (about 1 cup) nuts such as almonds or Brazil nuts, blanched, finely s chopped, and slightly warm 1 teaspoon vanilla extract 5 oz. milk chocolate or 1 6-oz. plcg. semisweet chocolate pieces 1. Lightly butter an 8-in. square pan. 2. Melt butter in a small heavy saucepan over medium heat Add sugar, water, and salt and stir until mixture begins to boil. Set candy thermometer in place. Stirring fre quently, cook sirup slowly to 240F. Stir ring constantly to prevent scorching, con tinue cooking to 300F (hard crack stage a small amount dropped into very cold water separates into threads which are hard and brittle). 3. Remove from heat. Stirring vigorously, blend in cup of the nuts and the vanilla extract. Quickly pour into prepared pan and spread to corners. Mark candy into squares with a sharp knife before it cools. Cool. 4. Meanwhile, melt chocolate over hot water. When candy is cool, spread melted chocolate evenly over top. Sprinkle re maining nuts over chocolate. When candy is hard, break into pieces. Store in a tightly covered container between layers of waxed paper, aluminum foil, or moisture-vapor-proof material. Texture improves after storing for one day. About 1 Vz lbs. toffee 1 1 ? 1 CREAMY TAFFY to prepare: 35 min. 214 cups sugar 1 Vi cups light corn sirup 4 teaspoons cider vinegar V teaspoon salt Vt cup undiluted evaporated milk 1. Butter a large shallow pan or platter. 2. Mix together in a saucepan the sugar, corn sirup, vinegar, and salt. Cook slowly, stirring constantly, until sugar dissolves. Bring mixture to a boil. Add evaporated milk slowly so boiling does not stop. 3. Cook mixture over medium heat, stir ring constantly, until temperature of mix ture is 248F (firm ball stage a small amount dropped in very cold water forms a firm ball and does not flatten in the fingers). Immediately pour mixture into buttered pan. 4. When cool enough to handle, pull in a cool place (with buttered hands), a small portion at a time, until candy is light in color and no longer sticky to the touch. Twist pulled strip slightly and place on waxed paper or board. Cut with scissors into 1-in. pieces. Wrap in waxed or glassine P81-- About 2 lbs. taffy COCOA TAFFY Follow recipe for Creamy Taffy. Mix cup cocoa with the sugar. - 1 J v r UVUIV V Y t Chiffon Squares a colorful confection to PINEAPPLE CHIFFON SQUARES i to prepare: 25 min. j 3; tablespoons (3 tnv.) unfavored gelatin Vi.eup cold water 9 nun MMiar 2 tablespoons ligm corn sirup V cup pineappl if0P V4, cup water - I Vi teaspoon almpM extract V cup drained cruihed pineapple Vi cup ice water Vt cup nonfat dry mik 2 tablespoon lemon juice Toasted flaked coconut 1. Sprinkle gelatin on M cup cold water in a large mixing bowl. 2. Combine sugar, corn sirup, pineapple sirup, and Vz cup water in a 2-qt. saucepan. Cook over medium heat, stirring con stantly, until sirup reaches rolling boil. Boil for 5 min. without stirring. 3. Remove from heat Stin in almond ex tract and crushed pineapple. Add to gelatin and stir until gelatin is dissolved. Cool at room temperature to consistency of thick sirup, 45 to 60 min. Stir occasionally. 4. Pour Vz cup ice water into mixing bowl. Add nonfat dry milk and whip until soft peaks form, about 3 to 4 min. Add lemon juice and whip until very stiff, 3 to 4 min. -I fill holiday candy dishes and gift boxes. If desired, tint with red or green food coloring. 5. Using same beater, beat whipped non fat dry milk into gelatin mixture. Blend until smooth. Pour into a buttered 9x9x2-in. pan. Chill 1 hr. Cut into 49 pieces (make 7 cuts on each side). Roll in toasted coconut 49 pieces of candy Chocolate-Mint Chiffon Square Follow recipe for Pineapple Chiffon Squares. Omit pineapple sirup, crushed pineapple, and almond extract Increase water to cup. Stir 1 cup semisweet chocolate pieces and Vi teaspoon pepper mint extract into gelatin mixture. Roll pieces in chocolate shot. Coffee-Maple Chiffon Squares Follow recipe for Pineapple Chiffon Squares. Substitute Vt cup cold double strength coffee beverage for the cold water; cup doable-strength coffee beverage for the pineapple sirup and water; V4 teaspoon maple extract for the almond extract Omit crushed pineapple. Roll pieces in assorted nonpareils or chocolate shot. Family Weekly, November 2, l5t tl I ' at: r O - J-n 1 ELECTRIC BUFFET-PATIO SERVER ": d r i in - 1 1 I 1 y imwlH at WEST BEND ALUMINUM CO., PANTRY WARE copper color aluminum, white trim f THREE-WAY DISPENSER Dispenses wax paper, paper toweling, aluminum foil. Trims neatly, evenly. $S.9S 4 PIECE CANISTER SET Flour, Sugar, Coffee and Tea Canisters. Unique silhouette designs. Tarnish proof. $9.95 ,1 MM PUL TVUvL ELECTRIC CORN POPPER Makes 2 qts. of popcorn in a jiffy ... for TV, ,!rec" room and party snacks. Reflector type heating unit speeds pop ping. Clear glass cover. $7.91 Delightful serving! Perfect for simmer-cooking beans, chili, and keeping one dish meals serving hot. Buff-white Stoneware .server with gourmet design. 2 qts. $6.93 Immersible APPLIANCES A. AUTOMATIC ORIDDll 'N tdlViAA Ov.r 200 tq. In. of cook- , AUTOMATIC SAUCI PAN. For Ileal mums $12.9 C AUTOMATIC SKIllIT. II" It"; et. opacity $1.9S t. AUTOMATIC WATIRLISS COOKIR. Praparn a compkl Mat t one Met $17.91 houtewant, hordwere, gift and appliance atoram Dept. BOO, West Dtnd, Wisconsin
