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Results 11 - 20 of 4,860 for 1950s candy
11. CARAMEL CORN
Pop the corn according to ... or until a candy thermometer reaches 248°F. Remove from ... container for up to 1 week. Makes about 5 1/2 quarts.
Remove the colored portion of the orange peels and cut into 1/4 inch slices using kitchen shears. In a small saucepan, bring cold water and ...
Wash walnuts under cold running water. In a medium bowl, soak walnuts in enough water to cover; stir in 1 tablespoon salt. Allow to stand ...
Beat egg whites until stiff. ... roll into a long roll. Let candy set for a few minutes and then slice in 1/2-inch slices. Lay out on wax paper.
Combine first 5 ingredients. Boil until candy becomes brittle when dropped into ... into 1/4 to 1/2-inch squares so it will be easier to bread up.
16. MOLASSES CANDY
Cooks Note: If you haven't much experience in making candy, a candy thermometer will ... AND WILL CAUSE SEVERE BURNS! Please be very careful.
17. MOLASSES CANDY
Cook sugar, molasses, water and ... directions). If desired, flavor the candy with a few drops of peppermint or wintergreen when adding the soda.
18. CHOCOLATE FUDGE
Here we give two different ... water. On the candy thermometer this is 238°F. Stir ... sides up. Pour the beaten fudge over the marshmallows.
Prick firm cranberries with a needle, Boil sugar and water until syrup spins a thread - 230°F. Add cranberries, cook very gently until ...
20. BUTTERMILK CANDY
In a large, heavy bottomed ... (234°F) on a candy thermometer. Remove from heat. Add ... round patties. Let cool. Makes about 18 2-inch patties.
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