Jane's Candy Recipes

Caramels

INGREDIENTS
1c light Karo
2c sugar
3c heavy cream
1t vanilla - real
dash of salt

In heavy, straight-sided pan, combine Karo, sugar, salt and 1c cream. Turn stove to medium/high. Stir well with a long wooden spoon. When boiling, insert thermometer. Continue to stir while cooking to soft ball (230° F). Add second cup of cream and cook to soft ball. Add final cup of cream and cook to soft ball. Add vanilla. Stir well. Pour into lightly buttered pan. Cool. Cut. Wrap.


Penuche

INGREDIENTS
3c sugar
1c brown sugar
2c heavy cream
1/4c light Karo
dash of salt
2t vanilla

In heavy, straight-sided pan, combine all ingredients, except vanilla. Stir well. Turn stove to medium/high heat and stir until boiling. Remove spoon. Insert thermometer. Cook to soft ball (230°). Remove thermometer. Pour immediately into lightly buttered pan. DO NOT disturb. Test for coolness by touching w/back of hand. When cool, begin beating. Add vanilla while beating. When candy hardens, knead until softened.


Vinegar Taffy

INGREDIENTS
2c sugar
1/2c vinegar
1/4c water

Combine all 3 ingredients in a heavy, straight-sided pan. Turn stove to medium/high heat and stir until boiling. Make sure sides of pan are free of sugar. Remove spoon and add thermometer. Cook, without stirring, to hard crack (300°F). Pour onto lightly buttered pan. Add coloring. As candy cools, lift corners toward center. When cool enough to handle (but still really hot?) place on end of knife and let it stretch. Let it fall straight down and then bring back to handle. Continue until it begins to harden. Let candy hang from knife until completely cool. Carefully lay flat on table and break into pieces. Put into airtight container immediately. If left out, it will become sticky.

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