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Results 1 - 10 of 4,860 for 1950s candy
Preheat oven to 400°F. Peel yams or sweet potatoes (either may be used). Cut into 1 inch cubes or wedges. Butter a 9x13-inch baking dish ...
Melt sugar in a heavy ... crack on a candy thermometer; 300-310°F). Remove from heat, ... Cooks Note: Use of a candy thermometer is recommended.
Scrub and boil potatoes until tender, about 25-30 minutes, depending on size. Peel, then cut into 1 1/2-2 inch chunks. In an ovenproof ...
4. CANDY APPLES
Spray a cookie sheet with ... 310°F on a candy thermometer or until the sugar ... CAUTION: Be very careful when handling hot sugar - it will burn!
In a heavy bottom, large ... taffy). Pull the candy out into long strands using ... cutting into slices. Note: A candy thermometer is recommended.
A typical Swedish molded cookie ... remainder of peppermint candy-sugar mixture. When cool, reroll ... mixture and red food coloring. Mix well.
7. MINT CANDY
In a 1 quart Thermos, ... surface. Test the candy by dropping a small amount ... pieces and wrap in wax paper. Store in an airtight container.
In a heavy bottom pan, combine sugar, milk, and butter and cook to the crack stage (300°F). Remove from heat, add vanilla, and stir until ...
Preheat oven to 350°F. Peel potatoes and cut into 1 1/2-inch cubes. In a medium saucepan, cover potatoes with lightly salted water (add 1/2 ...
Tastes like those square chocolate "Chunky" candies in the foil wrappers. In microwave or double boiler, melt chocolate. Add raisins and/or ...
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