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Recipe: Creamy Caramels

Creamy Caramels

  • Difficulty: medium
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A smooth and creamy caramel

Depending on the temperature you cook this to, the same recipe can be used for soft gooey caramel or a harder brittle caramel. Makes 2lbs of caramel.

Ingredients

  • 2 cups light cream
  • 2 cups sugar
  • 1 cup corn syrup (light or dark)
  • 1/2 tsp salt
  • 1/3 cup butter
  • 1 tsp vanilla
  • optional: 1/2 cup chopped nuts

Directions

  • Lightly butter an 8″ square pan.
  • Heat cream to luke-warm in a large heavy sauce pan. Once warm, pour out half the cream into another container and set aside.
  • Add sugar, corn syrup and salt to the cream in the saucepan. Cook over medium heat, stirring constantly, until mixture boils.
  • Slowly add the cream that you set aside into the sauce pan, so the mixture doesn’t stop boiling.
  • Cook for 5 minutes, stirring constantly. Add butter and lower temperature but keep it boiling gently and continue to stir.
  • When temperature teaches 248F, remove from heat. Mix in vanilla (and optionally nuts) and let stand for 10 minutes.
  • Pour into pan and let cool to room temperature; remove from pan onto a cutting board and cut into pieces with a sharp knife. Wrap each piece in wax paper.
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Recipe: Basic Chocolate Fudge

Basic Chocolate Fudge

  • Difficulty: medium
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A great recipe to play with.

Once you’ve mastered the technique of basic fudge, you can add all sorts of flavourings, nuts and more. Makes about 36 pieces.

Ingredients

  • 4 oz unsweetened chocolate
  • 1 1/2 cups milk
  • 4 cups sugar
  • 1/8 tsp salt
  • 1/4 cup butter
  • 2 tsp vanilla

Directions

  • Butter an 8″ square pan
  • Put chocolate and milk in a heavy saucepan; heat and stir over low heat until mixture is smooth and well-blended.
  • Add sugar and salt and stir over medium heat until sugar is dissolved and mixture starts to boil.
  • Continut boiling over medium heat, without stirring to the “soft ball” stage (234F on a candy thermometer).
  • Remove from heat and add butter and vanilla.
  • Let cool to lukewarm (110F) then beat the mixture until it loses its gloss and holds it’s shape. Pour into pan and cool until set, then cut into squares.
  • Enjoy!
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Recipe: Uncooked Fondant

Uncooked Fondant

  • Difficulty: easy
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A very pretty and adaptable candy

This easy uncooked fondant can be used to make mints, pretty decorations, fillings for dipping chocolates and more. This recipe makes 1.5lbs of candy.

Ingredients

  • 1/3 cup butter
  • 1/3 cup light corn syrup
  • 1 tsp vanilla (or a couple drops of your favourite flavour extract and/or food colouring)
  • 1/2 tsp salt
  • 1lb (454g) icing sugar

Directions

  • Combine butter, corn syrup, salt  and any flavourings and colourings in a bowl and mix.
  • Add in icing sugar and mix, first with a spoon and then kneading by hand until it it’s well-blended and smooth.
  • Shape as desired and store in an air-tight container.
  • Enjoy!
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Recipe: Barley Sugar

Barley Sugar

  • Difficulty: easy
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A classic simple hard candy.

Traditionally, this candy was made by boiling barley in water and straining, then adding the sugar. Any real (not artificial) flavour extract can be used instead.

Ingredients

  • 3 cups white sugar
  • 2 cups water
  • 1 tsp cream of tartar
  • a couple drops of your favourite flavour extract, or 1 tbsp of lemon juice.

Directions

  • Heat all ingredients until they reaches 310F on a candy thermometer and then remove from heat.
  • Pour into a buttered baking sheet and cool until it can be handled, then cut into shapes or roll pieces into sticks. (Or, if you have access to metal candy molds, you can use then instead.)
  • Store in an air-tight container.
  • Enjoy!
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Recipe: Sponge Toffee

Sponge Toffee

  • Difficulty: easy
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One of the easiest and most impressive candies to make.

Our own version of a very traditional recipe.

Ingredients

  • 1 cup white sugar
  • 1 cup dark corn syrup
  • 1 tbsp white vinegar
  • 1 tbsp baking soda

Directions

  • Heat sugar, corn syrup and vinegar until it reaches 300F on a candy thermometer and then remove from heat.
  • Sprinkle in baking soda, stirring as you add (to avoid clumps).
  • Pour onto a buttered baking tray and let cool.
  • When completely cold, break into pieces and store in an airtight container.
  • OPTION: Drizzle melted chocolate over your pieces of sponge toffee and let cool.
  • Enjoy!
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Recipe: Molasses Taffy

Molasses Taffy

  • Difficulty: Medium
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A great introduction to making taffy.

Our own version of a very traditional recipe.

Ingredients

  • 1 cup molasses
  • 1 cup white sugar
  • 1 cup brown sugar
  • 1/2 cup corn syrup
  • 1 tbsp butter
  • 1 tbsp white vinegar
  • 1/2 cup water
  • 1 tsp baking soda

Directions

  • Before you start, gather some supplies you’ll need later: butter a baking sheet, cut out wax paper squares and butter the blades of a pair of kitchen scissors.
  • Heat all ingredients except butter and baking soda until it reaches 255F on a candy thermometer and then remove from heat.
  • Stir in butter and sprinkle in baking soda, stirring as you add (to avoid clumps).
  • Pour onto a buttered baking tray and let cool until you can pick it up. (It’s easier to work the hotter it is, so don’t wait too long.)
  • Cover your hands in butter and then pull taffy by twisting and stretching it, and then folding in half. Repeat this motion until the taffy becomes lighter in colour. (If hot enough, the taffy will want to sag and stretch on it’s own.)
  • When ready, form into a rope 3/4″ wide and cut into chunks with kitchen scissors. (Make sure you butter the blades beforehand!)
  • Wrap in squares of wax paper and twist both ends to close. Store in an airtight container.
  • Enjoy!