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Cookbook
(Continued from page 13)
Fiesta Brittle
1 lb. (about 3 cups) Balled
mixed nuts
4 oz. (about Yt cup) diced candied
red pineapple
4 oz. (about cup) diced candied
green pineapple
2i oz. (about '; cup) slivered
candied oranfre peel
2 cups sugar
', cup light corn sirup
1 cup water
2 teaspoons orange extract
1. Toss nuts and fruit together in a
bowl until well mixed. Spread out
evenly in a well-buttered 15V&xlOVix-1-in.
jelly-roll pan.
2. Thoroughly blend sugar, sirup, and
water together in a heavy saucepan;
cook over low heat, without stirring,
until candy thermometer registers
280F. Add the extract and continue
cooking to 290F (crack stage).
3. Pour the hot sirup evenly over
nuts and fruit, making sure that mix
ture is well coated. Do not scrape the
sirup from saucepan.
4. When candy becomes firm, turn out
of pan onto a wooden board and break
into pieces. Cool completely and store
in tightly covered container in a cool,
dry place. About iVi lbs. brittle
Pecan Crunch
2 cups (about 8 oz.) pecans
1 teaspoon baking soda
24 cups sugar
1 Vi cups butter or margarine
Vi cup water
1 tablespoon cider vinegar
1 teaflpoon salt
4 oz. milk chocolate
1. Very coarsely chop 1 cup of the
pecans; finely chop the other pecans
and reserve Vi cup for topping. Mix
. the coarsely chopped and V2 cup fine
ly chopped pecans with the baking
soda. Set aside.
2. In a heavy 2-qt. saucepan, combine
the next five ingredients. Set over low
heat and stir until sugar is dissolved.
Continue cooking without stirring,
until candy thermometer registers
290F (crack stage .forms threads
which are hard but not brittle in very
cold water).
3. Remove from heat and remove
thermometer; add nut-soda mixture
and stir until just blended. Pour into
a buttered 10-in. square pan. Cool
completely on cooling rack.
4. When candy is cooled, melt choco
late over simmering water, cool
slightly, and spread evenly over can
dy. Sprinkle the remaining nuts over
the melted chocolate.
5. When chocolate is set, turn candy
out of pan and break into pieces.
Store between pieces of moisture
vaporproof material in a tightly cov
ered container. About i lbs. candy
Caramel-Coated
Marshmallows
l'i cups (15-oz. can) sweetened
condensed milk
'! cup sugar
Vi cup firmly packed light brown
sugar
cup light corn sirup
cup butter or margarine
1 ' teaspoons vanilla extract
1 lb. marshmallows
Cream (about 3 tablespoons)
1. Mix the sweetened condensed milk,
sugars, and corn sirup together in a
heavy 2-qt. saucepan. Cook until mix
ture reaches 234 F (soft ball stage),
stirring constantly.
2. Remove from heat and stir in the
butter or margarine and extract.
3. Set saucepan in a pan of hot water
while dipping marshmallows. Thin
mixture with a little cream as neces
sary to maintain dipping consistency.
Using a buttered two-tined fork to
spear marshmallows, quickly dip and
twirl each in caramel mixture to coat
evenly, removing as much excess
coating as possible. For ease in han
dling, push marshmallows from fork
with a buttered spatula onto a well
buttered baking sheet. Allow to cool
4 to 6 hre.
4. Wrap each marshmallow in mois-ture-vaporproof
material.
About 5 doz. marshmallows
"Stop saying 'Straight aliead.'
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REFUSE SUBSTITUTES-
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