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Results 81 - 90 of 10,730 for Candies

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81. ENGLISH ALMOND TOFFEE

Sprinkle 1/2 cup nuts in greased 9x12-inch pan. Melt butter in saucepan. Add sugar and mix well. Boil for 12 minutes, stirring constantly. ...

82. BUTTER CRUST TOFFEE

Melt butter in a heavy pan; add sugar and boil for 10 to 12 minutes until tan in color. Stir with a wooden spoon as rapidly as possible to ...

83. BUTTER TOFFEE

Combine sugar, salt, water and butter. Cook to light crack stage (285°F on candy thermometer). Add 1/2 cup chopped walnuts. Pour onto well ...

84. CHOCOLATE ALMOND TOFFEE

Combine sugars, syrup, water and salt in heavy saucepan. Blend thoroughly. Place over medium heat. Stir until sugar is dissolved and ...

85. ALMOND TOFFEE

Cream butter and sugar; add almonds. Cook to hard crack stage (290°F on candy thermometer), stirring constantly. Pour onto a baking sheet ...

86. ALMOND TOFFEE

Mix butter and sugar in saucepan over low heat; stir until sugar is dissolved and mixture starts to boil. Blend water and syrup; add to ...

87. PENUCHE CANDY

Combine sugars, milks and butter; boil for 10 minutes, stirring constantly. Remove from heat add remaining ingredients and stir until set. ...

88. PENUCHE

Boil sugar and condensed milk slowly until it forms a soft ball when tested in cold water (234-240°F on candy thermometer). Stir constantly ...

89. PENUCHE

Boil 2 cups sugar with milk. Brown 1 cup sugar in a skillet. Stir vigorously into first mixture; cook to soft ball stage (234-240°F on ...

90. PATIO PEANUT BUTTER CANDY

Mix sugar and evaporated milk in electric skillet; set control at 275°F. Bring to a boil, stirring constantly. Reduce heat to 250°F when ...

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