Combine sugar, soda, salt and boiling water.
Bring to a boil over low heat.
Put lid on for 2 to 3 minutes to dissolve sugar crystals.
Uncover and do not stir again.
Increase heat to medium and boil to 236\u00b0.
Begin adding cream and butter, a small amount at a time.
Do not let temperature fall below 236\u00b0.
Boil to 257\u00b0. Pour immediately onto a buttered marble slab.
Pull until white. Shape into a rope and cut into small pieces with scissors.
Put into tin container.
Candy will cream overnight.
br>Next add the whipping cream slowly all around in the
Combine all ingredients in a deep, heavy pan (at least 10 inches deep).
Heat and stir only until sugar dissolves.
Wipe down sides with a damp cloth and let boil without stirring for 15 to 20 minutes, until it cracks on side of glass of cold water or candy thermometer is 250 degrees.
Garnish, if desired.
Cream Cheese Frosting Recipe ~.
1/2 cup
arge bowl, beat the heavy cream until stiff peaks form.
Cook in open kettle or heavy pan. Put sugar, salt and boiling water in pan; stir over low heat until dissolved. (Don't let boil at this time.) Add cream; stir only one time. When candy starts boiling, cut butter in slices and drop into candy. Cook until it says crack on the thermometer (290 degrees). Pour on buttered marble or dish. Pour 2 tsp. vanilla on candy. Pull candy when cool.
eeded.
To Make The Cream Cheese Filling: In the bowl
Cook to 258\u00b0 with candy thermometer. Pour onto buttered marble slab. When cool enough to handle, pull with hands, cold but dry. Shape into strips and cut into pieces.
Stir all ingredients into boiling water.
Cook without stirring over low or medium heat until mixture reaches 250 degrees.
Pour onto a marble slab or onto countertop.
Do not scrape pan.
When cool enough to touch, butter hands, pull candy until mixture is too hard to pull.
(Will be stiff.)
Combine all ingredients in a saucepan.
Boil until it reaches the hard ball stage, about 253\u00b0.
(When dropped by a 1/2 teaspoonful in cold water it forms a soft ball.) Then pour mixture on a marble slab.
Start pulling as soon as candy can be handled. Pull until firm and creamy.
Roll into a roll and cut into bite size pieces.
e mixture to an ice cream maker and freeze following
Boil in heavy iron skillet the sugar, water, vinegar and molasses.
Stir frequently.
Add cream of tartar.
Cook until brittle testing in cold water.
Remove from heat; add butter, soda and vanilla.
Pour into buttered pan until cool, then butter hands and pull until you can't.
Twist and cut.
Let sugars and water boil to 240\u00b0. Add margarine at 240\u00b0and let boil to 260\u00b0. Add vanilla. Pour on cold marble board and start pulling until taffy-like, then cut. Takes a few days for candy to get creamy.
Spoon coffee ice cream into pie crust, spreading evenly. Freeze until firm.
Place candy in plastic bag.
Crush with rolling pin, mallet or hammer.
Spread fudge topping evenly over coffee ice cream.
Sprinkle with 1 cup of crushed candy.
Spoon butter pecan ice cream over, spreading evenly.
Freeze until firm, 2 hours.
Garnish with fresh whipped cream-rosettes around edge of pie.
Put remaining candy in middle.
Delicious!
Mix cream, sugar and syrup.
Cook slow, stirring occasionally. Cook between soft and hard ball stage or 240\u00b0 on candy thermometer.
It takes 50 to 60 minutes at low boil.
Mash the cream cheese, add the powdered sugar gradually until the candy mixture becomes like a stiff pie dough (approximately 3 1/4 cups).
Add desired flavoring and paste color.
Roll into small balls.
Roll balls in granulated sugar.
Press balls in candy mold, unmold at once.
Yield 60 candies.
aucepan, combine the caramels and cream; stir over low heat until
Take ice cream out of freezer to soften.<
nd beat until smooth. Add cream cheese and blend until fully
any bubbles). Serve warm with Cream Cheese Glaze and garnish with