When I came across this recipe in my recipe box I just had to post it because it brought back childhood memories! My sister loved to make this candy when she was little! The recipe came from a 1976 child's cookbook. It is a no-cook candy that is very simple and kids love it! Prep time includes 1 hour to chill. (I guessed on the servings)
Recipe From food.com
Provided by Kim D.
Yield 20 pieces
- In a mixing bowl, coat the bowl with butter, then leave the remaining butter in the bowl.
- Add corn syrup, vanilla and salt to the bowl.
- Stir and mix well.
- Add powdered sugar.
- Stir and mix well.
- Remove mixture from mixing bowl and place on a clean counter top or cutting board.
- Pound, squeeze and roll candy until it feels smooth.
- Roll candy into small balls, about the size of a walnut.
- Roll the balls in a bowl of sprinkles.
- Place on a plate, cover with plastic wrap and refrigerate.
- The candy tastes best when cold!
Number Of Ingredients: 6
- 2 tablespoons butter, softened
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla
- 4 pinches salt
- 1 cup powdered sugar
- decorating candy sprinkles
An easy recipe for hard candy. The hardest part is waiting for the sugar to reach the proper temperature. Be patient and use a candy thermometer for perfect candy. This recipe can easily be adjusted by using different flavored extracts and food colorings.
Recipe From allrecipes.com
Provided by JUDITH SYNESAEL
Categories Dessert Recipes,Candy Recipes
- In a medium saucepan, stir together the white sugar, corn syrup, and water. Cook, stirring, over medium heat until sugar dissolves, then bring to a boil. Without stirring, heat to 300 to 310 degrees F (149 to 154 degrees C), or until a small amount of syrup dropped into cold water forms hard, brittle threads.
- Remove from heat and stir in flavored extract and food coloring, if desired. Pour onto a greased cookie sheet, and dust the top with confectioners' sugar. Let cool, and break into pieces. Store in an airtight container.
Number Of Ingredients: 6
- 3 ¾ cups white sugar
- 1 ½ cups light corn syrup
- 1 cup water
- 1 tablespoon orange, or other flavored extract
- ½ teaspoon food coloring
- ¼ cup confectioners' sugar for dusting
DANDY CARAMEL CANDIES
I've made these morsels almost every Christmas for the past 35 years. Everyone enjoys the chewy treats. -Marlen Pierce, Welch, Texas
Recipe From tasteofhome.com
Provided by Taste of Home
Yield about 9 dozen.
- Butter a 13-in. x 9-in. pan with 1-1/2 teaspoons butter; set aside. In a heavy saucepan, combine the sugars, corn syrup, butter and cream. , Bring to a boil over medium-high heat, stirring constantly. Cook over medium heat until a candy thermometer reads 248° (firm-ball stage). Remove from the heat; stir in pecans and vanilla. Quickly spread into prepared pan. Cool., Cut into 1-in. squares. Place squares on waxed paper-lined baking sheets; chill thoroughly. Dip each candy into melted candy coating. Refrigerate until firm.
Number Of Ingredients: 8
- 1-1/2 teaspoons plus 1 cup butter, divided
- 1 cup sugar
- 1 cup packed brown sugar
- 1 cup dark corn syrup
- 2 cups heavy whipping cream
- 3-3/4 cups chopped pecans (about 1 pound)
- 1 teaspoon vanilla extract
- Dark or milk chocolate candy coating, melted
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