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
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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
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