eaches 265 degrees on a candy thermometer.
Pour on marble
Put cream cheese in mixer bowl 30 minutes to soften.
Add salt and vanilla.
Add 2 cups sugar; beat.
Add 2 more cups of sugar; beat.
Add remaining sugar and beat well.
Cover and chill in refrigerator until firm.
Shape into small balls and roll in coconut.
Store in a foil-lined metal box in refrigerator.
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.)
Put cream cheese in mixer bowl 30 minutes to soften.
Add salt and vanilla.
Add 2 cups sugar; beat.
Add 2 more cups of sugar; beat.
Add remaining sugar and beat well.
Cover and chill in refrigerator until firm.
Shape into small balls and roll in coconut.
Store in a foil-lined metal box in refrigerator.
yrup, sugar, cream, and corn syrup.
Fit a candy thermometer to
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.
Preheat oven to 350\u00b0.
Lightly grease an 8-cup ovenproof casserole dish or mold with 2 teaspoons of the butter.
In a large bowl, whisk together the half and half, cream, eggs and orange zest.
ouillon powder, 3/4 teaspoon Recipe #453973, 1/4 teaspoon Worcestershire
or with a little whipped cream (recipe follows) or cinnamon on top
Combine sugar and cream and cook at 240\u00b0 or soft ball stage. Remove from heat.
Add pinch of salt and butter.
Beat until mixture begins to grain.
Stir in vanilla and nuts and pour into pan.
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.
eat to 236\u00b0 on candy thermometer or until a little
aucepan, combine the caramels and cream; stir over low heat until
br>Beat egg whites and cream of tartar until foamy.
Layer 12 ice cream sandwiches in a 9x13 pan.
Spread half of the Cool Whip on top then 1/2 of the caramel and chocolate toppings and sprinkle with half of the candy and half of the peanuts.
Repeat, then freeze!
Karo syrup, half-and-half, cream, and butter in a heavy
nd cool.
Whip chilled cream until soft peaks will firm
Combine the sugar, cocoa, flour, and salt in a heavy saucepan. Mix well, using the back of a spoon to break up any small lumps of flour or cocoa. Add the yolks and gradually stir in the milk until the mixture is smooth. Place over medium to medium high heat and cook, stirring constantly, for about 5 minutes or until the mixture thickens. Remove from heat and stir in vanilla and butter. Pour into baked pie crust and top with meringue. Bake according to meringue recipe used for coconut cream pie.
n half.
Prepare Almond-Cream Filling; spoon into bottom of
ayer on cake plate; spread Cream Filling evenly over layer.