Old Fashioned Sponge Candy Recipe
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  1. #1

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    Default Old Fashioned Sponge Candy Recipe

    1 C. sugar

     

    1 C. corn syrup, dark

     

    1 T. vinegar

     

    1 T. baking Soda

     


     

    Combine sugar, syrup, and vinegar in heavy sauce pan. Stir over medium heat until sugar dissolves. Then cook to 300° F. or crack stage.

     

    Remove from heat, stir soda in quickly, mixing up. (it will become frothy) Pour into buttered pan. Cool and break into pieces.

     

  2. #2

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    Default

    Cranberry Fudge Recipe

    1/4 C. butter

    2 1/2 C. sugar

    1/3 C. evaporated milk

    1/3 C. cranberry juice

    1 12-oz. bag vanilla baking chips

    1 7 oz. jar marshmallow cream or 2 C. mini-marshmallows

    1 C. craisins --optional

    1/2 t. orange extract

    Line a 9 x 9 pan with foil.

    Place white chips, orange extract, craisins and marshmallow cream into a 3 qt. saucepan and set aside.
    Heat milk at medium until warm then add the sugar.
    Bring to a rolling boil stirring constantly with a wooden spoon.

    Reduce flame to minimum setting which maintains the boil. Continue to boil for 7 full minutes
    At 4 minutes into the boil add the cranberry juice and Stop the timer.
    The cool cranberry juice will stop the boil.
    Bring back to a boil and restart the timer for another 4 min.

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    You want to boil for a total of 8 minutes or if using a candy thermometer continue boiling until the boiling temp. reaches 235° F. but do not exceed 9 minutes rolling boil total.

    Remove from heat and add butter.
    Stir until dissolved, but not more than 30 seconds.
    Pour hot mixture over white chips, orange extract, and marshmallow cream without scraping the sides of the hot saucepan.
    Mix until the chips are melted.
    Mix thoroughly and quickly pour into prepared buttered pan.

    Cool at room temperature.
    Chill in refrigerator prior to cutting.
    Remove from pan. remove foil and cut into squares.

  3. #3

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    Default

    Cinnamon Candied Spoons

    7 1/2 oz. package of cinnamon candies
    red colored sugar
    light corn syrup ( 6 tablespoons )
    plastic spoons

    Line a baking sheet with waxed paper and spray paper with cooking spray.
    Crush candies.
    Combine candies and corn syrup in a heavy saucepan over medium-low heat. stir frequently until melted.
    Dip spoons into candy mixture and then into colored sugar.
    Place spoons on cookie sheet to harden.
    Use with coffee or tea.

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