1800S Candy - Recipes - Page 10

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Results 91 - 100 of 4,860 for 1800s candy

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91. FRIED OYSTER CANDY

Mix cream cheese and vanilla. Add powdered sugar, a little at a time, until you can form small balls without sticking to your hands. Put ...

92. CINNAMON HARD CANDY

Cook sugar, water, corn syrup ... Cooks Note: A candy thermometer is recommended for this ... cause splattering and burns. Yield:1 1/2 pounds.

93. FRITZ'S ENGLISH TOFFEE CANDY

Combine sugar, butter and water in heavy saucepan. Cook to 300 degrees (hard crack stage) stirring constantly to prevent burning. Add ...

94. CROCK POT CANDY

Put all ingredients in crock pot; cook 1 hour on high. Do not stir. Turn crock pot to low and stir every 15 minutes for 1 hour. Drop on ...

95. ENGLISH TOFFEE CANDY

Melt butter over low flame (use a heavy pot). Add sugar and stir until butter is absorbed by butter. Turn heat on high and stir constantly ...

96. FUDGE CANDY (Sugar Free)

Combine milk and cocoa in saucepan; cook and beat over low heat until cocoa is dissolved. Add butter, sugar replacement, salt and vanilla. ...

97. DIVINITY CANDY

Boil water, molasses and sugar over low heat until it hardens in cold water (270 degrees). Remove from stove. Add beaten egg whites and ...

98. CREAM PULL CANDY

Cook over low heat to ... as soon as candy is cool enough to work ... spray or brushed with vegetable or mineral oil. Makes about 1 1/4 pounds.

99. ENGLISH TOFFEE CANDY

Mix well and cook until brown (about 10 minutes). Stir continually. It may take longer depending on how high the heat is. If it separates, ...

100. ENGLISH TOFFEE (HEATH CANDY BARS)

In a very heavy saucepan, ... on the hot candy and wait for 1 minute. ... will not keep at room temperature. Makes about 1-1/2 pounds of toffee.

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