90c (375f).
---------For the Sponge-------------.
Place eggs,sugar,lemon
eaches 230 F on a candy thermometer.Remove from heat.
owl or pot, stir the sponge together with a whisk or
tage or 290*-310* on candy thermometer.
remove from heat
Whip the cream and cover the sponge generously-make sure you can't see it.
Decorate with the chopped chocolate bar.
Serve.
Candles can be inserted into the sponge for a special birthday treat!
Combine first 3 ingredients in large kettle.
Cook, stirring while sugar melts.
Cook until 300\u00b0 on candy thermometer or very brittle in cold water.
Remove from heat and add baking soda. Stir gently.
Pour quickly in 9 x 13-inch buttered pan.
Cool completely and break in pieces.
Dip pieces in melted chocolate and set on wax paper to cool.
This candy tastes just like candy at Christmas called angel candy.
s fully dissolved.
Put candy thermometer into the mixture to
br>Cut the Hot Milk Sponge Cake or pound cake into
Mix sugar, corn syrup and vinegar in saucepan.
Cover tightly; bring to a boil.
Uncover; place a candy thermometer in the pan. Without stirring, cook over medium heat to 300\u00b0.
Gradually lower heat as mixture thickens to prevent scorching.
Remove from heat; quickly stir in the baking soda and vanilla.
Turn into a buttered 9 x 13-inch pan.
Do not spread; candy will spread itself.
Cool; break into pieces.
Mix sugar, corn syrup and vinegar in a large saucepan.
Cover tightly and bring to a boil.
Uncover and place a candy thermometer in the pan.
Without stirring, cook over medium heat to 300\u00b0. Gradually lower heat as mixture thickens, to prevent scorching. Remove from heat and quickly stir in baking soda and vanilla.
Turn into a buttered 9 x 13-inch pan.
Do not spread.
Candy will spread itself.
Cool.
Break into pieces.
May eat candy as is or you may dip pieces in chocolate dip.
Butter a 9 x 11 or 10 inch square pan at least 2 inches deep. Combine sugar, corn syrup and vinegar.
Cook without stirring to 300 degrees on a candy thermometer or until small amount becomes brittle when dropped in cold water.
Remove candy from heat and quickly stir in baking soda.
Mix well, then turn into a lightly buttered pan.
The candy will spread by itself.
Do not spread with spoon.
When cool, break into pieces.
Coat with chocolate if desired.
Butter a 9x9 inch pan and set aside.
In a heavy 2 quart saucepan, combine the syrup, sugar and vinegar. Bring to a boil over medium heat, stirring constantly until sugar dissolves. Continue cooking without stirring until a candy thermometer reads 300 degrees F (150 degrees C).
Remove from heat and quickly stir in the baking soda.
Immediately pour candy into prepared pan, Do not spread. Cool and break into pieces.
Combine sugar, corn syrup and vinegar in heavy pan.
Cook over medium heat, stirring until sugar dissolves.
Continue cooking without stirring to 310\u00b0 on a candy thermometer.
Remove from heat.
Quickly stir in soda.
Mix well.
Pour in buttered 9-inch pan.
Cover with melted chocolate when cooled.
Combine sugar, corn syrup and vinegar in heavy kettle.
Use a candy thermometer and boil (medium heat) to 300\u00b0.
Mixture will look as if it is going to burn.
Remove from heat and add baking soda.
(It is best to sift the soda; lumps will not break with stirring.)
Immediately start stirring very, very quickly and pour mixture into a thoroughly buttered 8 x 12-inch baking pan.
Allow mixture to cool for at least 4 hours, then break or cut into pieces and dip in melted chocolate.
Butter or oil an 8 in. square tin, set aside.
Put sugar, vinegar, syrup and water in a heavy saucepan (cast iron if you have it).
Be careful that your pot is big enough, because sugar has a tendency to boil over.
Gently heat the mixture, stirring with a wooden spoon, until sugar has dissolved and syrup has melted.
Bring to a boil, cover and boil for 3 minutes, then uncover and boil until temperature reaches 300\u00b0 F on a candy thermometer.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
Blend oatmeal until it's fine powder.
Cream butter and both sugars.
Add eggs and vanilla.
Mix flour, oatmeal, salt, baking powder and soda together and add to first mixture.
Then add chips, candy and nuts.
Roll into walnut sized balls.
Place 2 inches apart on cookie sheet.
Bake 5 minutes at 375\u00b0.
Makes 112 cookies.
Recipe may be halved.
Combine sugar, syrup and vinegar.
Cook, without stirring, to 300\u00b0 on a candy thermometer.
Remove from heat quickly.
Stir in baking soda.
Mix well.
Place in buttered pan.
Cool and break into pieces.
Butter a 9 x 9-inch pan and set aside.
In a heavy 2-quart saucepan, combine the syrup, sugar and vinegar.
Bring to a boil over medium heat, stirring constantly until the sugar dissolves.
Continue cooking without stirring until a candy thermometer reads 300\u00b0F Remove from heat and quickly stir in the soda; mix well.
Pour into prepared pan. Do not spread.
Cool and break into pieces.
ombined.
Next form the candy bars: Line cookie sheets with