|Story of Corn|
|by Betty Fussell|
Now in paperback for the first time, The Story of Corn is Betty Fussell's mesmerizing account of the extraordinary grain that built the New World.
61 - 70 of 83 for candied corn brittle
Generously butter 2 ... saucepan, combine sugar, corn syrup and water. ... other large nuts may be cut into smaller pieces for a more uniform appearance.
Combine sugar, syrup and water. Cook and stir until sugar dissolves. When syrup boils blend in butter. Stir frequently after mixture reaches syrup ...
Mix first 3 ingredients in saucepan and cook on stove top until candy thermometer registers 250 degrees. Add 1 pound Unroasted peanuts and cook to ...
Combine sugar, syrup and water in 2 quart glass measuring pitcher. Cook uncovered 6 minutes at high or until sugar is dissolved. Stir in peanuts. ...
Heat sugar, corn syrup and water ... greased jellyroll pan; spread with buttered knife. Cool until hardened; break into pieces. Makes 1 1/2 pounds candy.
Butter baking sheet ... quart saucepan. Combine corn syrup, water, sugar ... spread and stretch brittle to thin layer. ... lightly buttered baking sheet.
In a heavy ... together the sugar, corn syrup and water. ... hard but not brittle (soft crack stage). ... Cool. Break into pieces. Makes about 2 1/2 pounds.
Heat sugar, corn syrup and water ... mixture on a greased pan. Spread with a buttered knife. Cool until hardened. Break into pieces. Makes 1 1/2 pounds candy.
Cook sugar, corn syrup and water ... Remove from heat and stir in butter and salt. Stir in soda. Pour a greased thin sheet. Break into pieces when cold.
Combine sugar, corn syrup and water ... edges, using two forks. Loose from pans as soon as possible; turn candy over. Break into pieces. Makes 2 1/2 pounds.
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