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Full Online Book HomeLearning KitchenCandy - Ambrosia-egg Nog Candy
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Candy - Ambrosia-egg Nog Candy Post by :bomkeshin Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1309

Click below to download : Candy - Ambrosia-egg Nog Candy (Format : PDF)

Candy - Ambrosia-egg Nog Candy

2 c. sugar
1 c. canned or dairy egg nog
1 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1 tsp. vanilla
1/2 c. chopped, candied
1/2 c. flaked coconut

Butter sides of heavy 3-quart saucepan. In prepared pan, combine sugar, egg nog and corn syrup. Cook over medium heat, stirring constantly, until the mixture comes to boiling.

Cook to soft ball stage (238 degrees) without stirring. Immediately remove from heat; cool to lukewarm (110 degrees) without stirring.

Add butter and vanilla. Beat vigorously until very thick and candy just starts to lose its gloss, about 8 minutes.

Quickly stir in cherries and coconut; pour into buttered 8 x 4 x 3-inch loaf pan. Makes 1 1/4 pounds candy.
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Candy - Anise Candy Candy - Anise Candy

Candy - Anise Candy
2 cups sugar 1 cup white corn syrup 1 cup water Boil for 30-45 minutes or until a hard thread forms. Cool for about 5 minutes Add 1/2 tsp anise oil and a few drops of red or green food coloring. Pour into a buttered pan. When it is hardened break into pieces. Or you can score with a pizza cutter before set for neater squares of candy.

Candy - Almond Butter Crunch Candy - Almond Butter Crunch

Candy - Almond Butter Crunch
1/2 cup butter, cut up 1 cup slivered almonds 1/2 cup sugar 1 Tbsp. light-colored corn syrup Line a 9x1-1/2-inch round baking pan with foil; butter foil. Set aside. In large skillet, combine butter, almonds, sugar, and corn syrup. Cook and stir over medium heat until mixture comes to a boil. Cook, stirring constantly, for 5 to 6 minutes more or until mixture is a medium brown color and almonds appear toasted. Quickly pour into prepared pan. Cool on wire rack. Remove from pan; peel off foil. Break into pieces. Makes 12 ounces. Per 1-ounce serving: 172 cal., 14 g