Holiday Candy Recipes

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Holiday Candy Recipes - THI OGDEN (UTAH) 13A STANDARD-EXAMINER Thursday...
THI OGDEN (UTAH) 13A STANDARD-EXAMINER Thursday Evening, Dec. 10,19S3 Here Are Three Recipes for Holiday Candy Everybody likes candy during the Holiday season, Here are three popular recipes for the whole family to enjoy. Butter Toffee 2V4 cups sugar, 1 teaspoon salt, % cup water, 1% cups butter, 1% cups (Vi pound) chopped blanched almonds, 1 cup finely milk chocolate melted. Bring sugar, salt, water and butter to boiling; add half the almonds. Cook, stirring constantly, to hard crack stage, 282 degrees Fahrenheit. Add rest of the almonds and half the walnut pour into greased shallow bj-Mr. and Mrs. ^ ^ want Ave., and sprink i e w ith remain' piece*. Cream Caramels 2 cups sugar, % cup light syrup, % cup butter, 2 cups cream, % cup chopped nuts. B of ET "^^^S^BrSlB^o A while ally" stir rr in S the n re a maining ra cup of cream. Cook to 240 degrees The Fahrenheit, stirring constantly. Pour into buttered 8-inch square Vm pan with chopped nuts scattered solids two thin her *«« « -rr-- -· -------wore a M ack over the bottom. When into squares. * - - · w»r onwn Chocolate Sour Cream Fudge 2 cups sugar, 1 cup (% dairy sour cream. 2 ounces (2 squares) unsweetened chocolate, % teaspoon salt, 2 tablespoons light corn syrup, 2 tablespoons butter, I teaspoon vanilla, % chopped walnuts. Combine sugar, sour cream, broken chocolate, salt, and corn .syrup. Cook over low heat, stirring constantly until sugar dissolves. Heat to boiling. Cover soves, ea o o n g . v and cook for 3 minutes. "and cook to the soft ball and'add'butter and vanilla. WLtS vS. h S! accessed enve- cool to lukewarm, w hite care Fahrenheit, without stirring. 250 vigorously until candy has 1 ,, ,, j os s and is creamy. Add wal- N. Y. nuts and pour into a buttered inch square pan. Cut in squares. 2

Clipped from
  1. The Ogden Standard-Examiner,
  2. 10 Dec 1953, Thu,
  3. Page 13

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