Tag Archives: Syrup

Peanut brittle

from Jennifer L.’s book, North Branch , MN

Ingredients

1 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water

Preparation instructions

In a 4-qt saucepan, mix sugar, corn syrup, and water. Bring to a boil, stirring constantly. Cover pan for 1 minute to wash down sides of the pan. Remove lid and cook rapidly to soft-crack stage~270° F. Add peanuts and continue cooking, stirring constantly to the hard-crack stage~310° F.-about 5 min. or until candy is golden brown. Add butter, vanilla, and soda. As you stir, candy will foam up. Pour into buttered pan and rub spatula across the top to break bubbles. When cold, break into pieces. Store tightly covered.

Submitted by: Jennifer L

Seven minute frosting

from Jennifer L.’s book, North Branch , MN

Ingredients

2 egg whites, unbeaten
1 1/2 c. sugar
5 tbsp water
1 1/2 tsp light corn syrup
1 tsp vanilla

Preparation instructions

Combine egg whites, sugar, water, and corn syrup in top of double boiler, beating with rotary egg beater until thoroughly mixed. Place over rapidly boiling water, beat constantly with rotary egg beater and cook 7 minutes, or until frosting will stand in peaks. Remove from boiling water; add vanilla and beat until thick enough to spread.

Variation: fold in chopped nuts, coconut or pieces of fried or candied fruit, or by tinting delicately with colorings.

Submitted by: Jennifer L

Old time popcorn balls

from Jennifer L.’s book, North Branch , MN

Ingredients

20 c. popped popcorn (about 1 c. unpopped)
2 c. sugar
1 c. water
1/2 c. light corn syrup
1 tsp vinegar
1/2 tsp salt
1 tsp vanilla

Preparation instructions

Remove all unpopped kernels from popped corn. Put popcorn i a large roasting pan; keep warm in a 300° oven. Butter the sides of a 2-qt saucepan. In it combine sugar, water, corn syrup, vinegar, and salt. Cook to 270° (soft-crack stage), stirring frequently (mixture should boil gently over entire surface). Remove from heat; stir in vanilla. Slowly pour mixture over hot popcorn. Stir just till mixed. Shape with buttered hands into 2 1/2 to 3 inch balls.

Submitted by: Jennifer L

Divinity

from Jennifer L.’s book, North Branch , MN

Ingredients

2 1/2 c. sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1 tsp vanilla
1 or 2 drops food coloring (optional)
1/2 c. chopped candied fruit or dried fruit (optional)
1/2 c. chopped nuts (optional)

Preparation instructions

In a heavy 2-qt saucepan stir together sugar, corn syrup, and water. Clip candy thermometer to side of pan. Cook and stir over medium-high heat till sugar dissolves and mixture boils (5 to 7 min). Avoid splashing syrup on sides of pan.
Reduce heat; cook, without stirring, over medium heat to 260° (hard-ball stage). Mixture should boil gently over entire surface. Reaching hard ball stage should take about 15 min. Remove saucepan from heat. Immediately begin to beat egg whites in a large mixer bowl on medium speed of electric mixer till stiff peaks form.
Remove candy thermometer from the side of the sauce pan, gradually pour hot syrup in a thin stream (slightly less than 1/8 inch diameter) over egg whites, beating constantly on high speed of electric mixer. (add syrup slowly to ensure proper blending. This should take about 3 minutes. Add vanilla and a few drops of food coloring. Continue to beat just till candy starts to lose its gloss. When beaters are lifted, mixture should fall in a ribbon, but mound on itself and not disappear into remaining mixture. Final beating should take 5 to 6 minutes.
When candy is beaten enough, mixture will stay mounded in a soft shape when a spoonful is dropped onto waxed paper. When candy holds its shape, stir in fruits and nuts, if desired; quickly drop candy by spoonfuls onto waxed paper. If mixture flattens out, beat 1/2 to 1 minute more and check again. If mixture is too stiff to spoon and has a rough surface, beat in hot water a few drops at a time, till candy is a softer consistency.
Cool; store tightly covered.

Submitted by: Jennifer L

Watermelon pickles

from karen a.’s book, Underwood, MN

Ingredients

Peel and cut rind in cubes: sprinkle with 1/4 cup salt and enough cold water to cover. Let stand several hours or overnight. Drain. Cook until tender in the following syrup:
3 cups water 1 cup vinegar drain thoroughly. put cooked cubes into a syrup made from 2 cups sugar 2 cups water and 2 cups vinegar.
bring all to a boil and set aside overnight. In the morning, drain off syrup and add to it 4 more cups sugar and 3 drops oil of cinnamon and 2 drops oil of cloves. Add cubes and bring to a boil, Pour into a crock and let stand overnight. Drain. Scald syrup and pour over cubes for 3 successive mornings. Seal in sterrilized jars.

Submitted by: karen a