Product
Temp of Syrup
Test
Syrup
230-234
Thread
Fudge
234-240
Soft Ball
Panocha
234-241
Soft Ball
Caramels
244-248
Firm Ball
Divinity
250-266
Hard Ball
Marshmallows
250-267
Hard Ball
Popcorn Balls
250-268
Hard Ball
Butterscotch
270-290
Soft Crack
Taffies
270-291
Soft Crack
Brittle
300-310
Hard Crack
Glace
300-311
Hard Crack
Barley Sugar
320
Clear Liquid
From Great Aunt Lila
1 sm. package dates cut finely
1 cup sugar
1 c. cold water
1 stick oleo
1 tsp cinnamon
1/4 tsp. cloves
Boil five minutes. Cool. Add 1 3/4 c. all purpose flour, 1 tsp. soda, 1/4 tsp. salt, 1/2 cup nut meats.
Bake at 350 on a greased cookie sheet or 1/2 to 3/4″ deep pan 20 mins [...]
From a Hints from Heloise column from the 1960’s….possibly the 70’s. When were mini marshmallows invented?
In a heavy large sauce pan put 4 1/2 c. sugar and one large can evaporated milk. Bring slowly to a rolling boil. Let boil for no longer than 8 minutes. Remove from heat and add 8 oz. mini marshmallows, [...]
This recipe is from my Aunt Judy’s home ec class, circa the late 1950’s.
2 1/4 c. sugar
1/2 c. syrup
1 1/2 tsp. vinegar
1/2 c. water
salt
2 egg whites
nuts
Cook sugar, syrup, water, vinegar, and salt to 262 degrees F. Beat slowly into well beaten egg whites. Add nuts and vanilla when it begins to thicken. Drop by spoonfuls [...]
This recipe is from my Aunt Judy’s Home Ec class, circa the late 1950’s.
Combine:
1/2 c. corn syrup
2 c. sugar
1 c. evaporated milk
1 c. brown sugar
Cook to soft ball stage. Cool at room temperature until luke warm. Beat until it holds its shape. Knead until firm. Shape into rolls. Roll in chopped nuts. Chill.
My Mom sent me an email a couple of weeks ago asking if I had my Grandmother’s recipe for Goulash. It was a turning point in my life, when I realized that I have become the keeper of the recipes. No one wanted Grandma’s recipes when she died, because they all thought they had them [...]
6 2/3 c. powdered sugar
8 oz cream cheese, softened
1 1/3 tsp. mint extracts
Line baking sheet with aluminum foil. Combine sugar, cream cheese extracts and your choice of food coloring. Beat until smooth.
Make shapes with a pastry bag. Allow to dry. Refrigerate until ready to use.
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I cannot remember the real name for these mints. We always [...]
2 c. sugar
1/2 c. milk.
Cook five minutes after boiling when taken from stove beat in 1/2 cup peanut butter.
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Makes no sense to me, but perhaps you know what to do with that mess of words.
1 1/2 cup white sugar
3/4 cup brown sugar
2/3 cup milk
1/2 tsp. salt
Mix and boil to soft ball stage when a few drops are tried in cup of water. Remove from heat and add 2 T. butter, 4 T. peanut butter and 4 T. marshmallow fluff.
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Way to go Edna! You wrote down a complete recipe! That [...]
