2 cups brown sugar
2 cups white sugar
1 cup karo syrup
1 cup whipping cream
2 cubes margarine or butter
1 tbsp. vanilla

Combine all ingredients in a heavy pan. Mix well. Boil over medium heat to 235 degrees or soft ball stage. (Cook a little longer.) Pour into buttered 9 x 13″ pan to cool. Cut and wrap in waxed paper. These stay soft and chewy.

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The post Caramels appeared first on The Cowley Cookbook.

1 cup white sugar
1/4 cup water
1/4 cup light corn syrup
2 tablespoons butter
2 1/2 cups roasted unsalted hazelnuts, sliced
1/2 tsp salt
1/4 tsp baking soda
few drops vanilla
melted chocolate

Put a large pot or kettle over medium heat. Add sugar, water and corn syrup and bring to a boil. When mixture comes to a boil, add butter. Cook to 260 degrees F on a candy thermometer without stirring. Add the sliced hazelnuts. Bring mixture to 300 degrees F and stir in salt, baking soda and vanilla. Pour mixture onto a greased baking sheet and spread out and allow to cool. Break up into pieces and decorate with melted chocolate.

Yield: one pound

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1 cup sugar
1/3 cup white corn syrup
1/2 cup water
1/2 tsp flavoring (1/8 to 1/2 tsp depending on concentration of flavoring)
food coloring (to make opaque colors, add 1/2 tsp liquid white coloring)
1/8 tsp citric acid (may be added to fruit flavors to address tartness; use 1/8 tsp dissolved in 1 tsp water and add at same time as flavoring)

Wash molds before first use. Grease inside of molds with shortening. Place molds on a flat surface (marble slab or new cookie sheet works nicely). Place clip over tabs of molds, insert sucker stick between tabs.

Combine sugar, water and corn syrup in small saucepan. Cook on medium high heat to 300F (hard crack stage). Remove from heat and let cool to 265F, then add flavoring and food coloring. Stir until blended.  Pour into molds.

Allow to cool until candy is set. Remove clip, then remove mold from lollipop. Set lollipop on second flat surface to complete cooling.

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The post Hard Candy appeared first on The Cowley Cookbook.

4 1/2 cups sugar
1 large can canned milk
pinch of salt

Bring to boil and boil for 6 minutes, stirring constantly. Turn off and take off heat.  Add:

1 tsp vanilla
32 large marshmallows, cut up
1 large package chocolate chips
1 large Hershey bar
1 cube butter
2 cups nuts

Stir until it all melts. Pour into buttered pan.

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The post 6-Minute Fudge appeared first on The Cowley Cookbook.

1 cup margarine
1 cup light corn syrup
2 1/4 cup brown sugar
1 (14 or 15 oz.) can sweetened condensed milk
Dash salt
1 tsp vanilla

Melt margarine in a 3 quart saucepan.  add sugar and salt.  Blend in syrup, add milk, stirring constantly.  Cook and stir over medium heat to 245 degrees.  Add vanilla.  Pour into well-buttered 9×9″ pan.  Cool thoroughly.  Cut and warp.  For chocolate flavor, add 2 squares unsweetened chocolate, just after you add the condensed milk.  You may also add walnuts.

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Drain cherries overnight in colander.  Melt some fondant over hot water (do not boil).  Drop cherry in fondant, life out with a fork.  Scrape bottom of fork on side of kettle, drop cherry onto waxed paper.  Dip in chocolate.  Don’t do too many head before dipping, as the juice from the cherry will melt the fondant.

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1 cup brown sugar
2 T butter
2 cups white sugar
1/2 cup walnuts
1 cup rich milk
1 tsp vanilla
1/2 T white corn syrup.

Mix sugars, milk, butter, vanilla, nuts and corn syrup.  Cook to soft ball stage.  Pour onto a marble slab or platter to cool (just warm to the hand.)  Beat until creamy, knead until soft.  Roll into balls or pour into a pan.

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The post Panocha appeared first on The Cowley Cookbook.

3 cups sugar
2 T butter
4 T cocoa or 2 squares of chocolate
1/2 tsp vanilla
1 cup rich milk
1/2 cup walnuts
1/2 T white corn syrup

Mix sugar, milk, cocoa, butter and corn syrup.  Cook to soft ball stage.  Pour onto a marble slab or platter to cool (just warm to the hand.)  Beat until creamy, knead until soft.  Roll into balls or pour into a pan.

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The post Fudge appeared first on The Cowley Cookbook.

3 cups sugar
2 T butter
1 cup rich milk
1/2 T white corn syrup

Mix sugar, butter, syrup and milk.  Bring to boiling point slowly. Cook until a soft ball can be formed in cold water.  Pour onto a marble slab or platter to cool.  When cool, beat until creamy.  Knead.  Flavor as desired (vanilla, orange, peppermint, etc. may be used.)  When vanilla is used, add walnuts, coconut or candied cherries.  Color as desired.

Note:  Fondant may be made from this recipe by substituting water for milk and omitting the butter or by combining:

4 cups sugar
2 cups hot water
3 T white corn syrup
1/4 tsp cream of tartar

Bring sugar, water and syrup to a boil.  Add cream of tartar when it begins to boil.

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The post Foundation Cream Candy appeared first on The Cowley Cookbook.

Butter 9″ square pan.  Line bottom with 1/2 cup coarsely chopped nuts.

Mix and cook over high heat, stirring constantly:

1 cup butter
2 T water
1 cup sugar

Pour into pan.  Let stand 5 minutes.

Put 5 Hershey chocolate bars on top.  When melted, spread evening and sprinkle with chopped nuts.

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