How to make Old Fashion candy: Taffy, brittle peanut and Pecan Mexican candy

Homemade candy is a great way to show your loved ones how much care you. With the approach of father's day, these recipes will help you to make some candy for just Dad could bring back wonderful memories he will cherish! It comes to different types of candy recipes so you can find one to please him. Tire, of Mexican Pecan or Hoosier of peanut brittle candy, give Dad a box of treats for your kitchen.

MS Downing Taffy
White 1 cup syrup
3 cups of sugar
3/4 cup boiling water
1/2 cup of vinegar
1/2 tsp cream of tartar
1 tsp vanilla

Bring syrup, sugar, water and vinegar to the boil, add the cream of tartar. Bake hard crack stage. Pay on greased trays. Sprinkle with vanilla. Butter hands and pull and twist the cooking sufficient to manage. Twist in lengths of rope. Cut into pieces with scissors 1 inch greased, on wax paper.

MEXICAN PECAN CANDY
This recipe has been used in home economics classes in Texas during the 1950s.

1 1/2 cup sugar crystallized
1/2 cup packed light brown sugar
3 tablespoons light corn syrup
evaporated milk 1/2 cup
5 large marshmallows
2 tbsp unsalted butter
2 tsp vanilla
1 cup pecan pieces

Place the sugar granules and Brown, corn syrup and milk evaporated in a heavy bottom 3-quart saucepan. Stir to mix. If possible, clamp a thermometer of candy on the side of the stove. Do not let it touch the bottom of the pan. Cook the mixture over medium heat until the syrup reached 238 degrees on the thermometer, the soft ball stage. If a candy thermometer is not available, already have a small cup filled with ice water. They syrup is ready when a few drops of syrup fall into forms of water shot which flattens out when picked up the fingers. Replace water for each test. Remove the heat syrup. Stir in marshmallows. Add the remaining ingredients, beating until almost cool. File of tablespoons on wax paper to cool and set.

HOOSIER OF PEANUT BRITTLE
A former common recipe among the Hoosiers.

2 cups of sugar
White 1 cup syrup
1 pkg raw peanuts
2 tbsp butter
3/4 TSP soda
1 cup of water
1/8 tsp salt

Combine sugar, syrup and water in a saucepan. Cook over medium heat until the mixture reaches 236 degrees or stage of softball. Add peanuts and salt. Cook until the mixture reaches 295 degrees or starts to harden slightly. Remove from heat; Add butter and baking soda. Stir well and pour into shallow pans lightly buttered. (Sheet of Tin pie pans work hard for this.) Cooking, break into pieces.

Enjoy!

For more recipes of Linda desserts visit his blog at http://ladybugssweettreats.blogspot.com/
For his diabetic desserts recipes to visit http://diabeticenjoyingfood.blogspot.com/

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