Recipes

Cherry Taffy

Yield: Half sheet pan – candy sizes will vary the yield

Ingredients:

  • 3 tablespoons butter – unsalted for greasing pan
  • 1 large egg white
  • 2 ½ cups sugar
  • 1/2 cup water
  • 1/4 teaspoon cream of tartar
  • 1 cup cherry preserves/jam
  • 5 drops red food coloring/optional

Method:

  1. Butter ½ sheet pan, lined with parchment paper.
  2. Cook sugar, water, and cream of tartar in heavy bottomed pot. Cook until 260 F. (hard-ball stage). Clean down sides of pot with paintbrush and water. Do not let sugar crystals form on the sides.
  3. Meanwhile whip egg white until soft peak forms. Turn off mixer and hold whites.
  4. When sugar reaches 260 f. remove from heat and stir in cherry preserves. Return pot to stove and cook until it reaches 260 F. again.
  5. Revive egg whites, and pour in cherry mixture slowly down the side of the mixer.
  6. Whip mixture until stiff and still warm.
  7. Spread in prepare pan with off-set metal spatula, oiled or sprayed with non-stick spray.
  8. Once cool cut taffy with buttered scissors

Recipe from: Candy: The Sweet History by Beth Kimmerle

Peanut or Cocoa Nib Brittle

Yield: 2 thin sheets (16” x 24”)

Ingredients:

  • 14 ounces sugar
  • 6 ounces water
  • 10 ounces glucose syrup
  • 1 pound peanuts, raw
  • 200 grams cocoa nibs
  • 1 ounce butter
  • .25 ounce vanilla extract
  • .25 ounce baking soda
  • 1 teaspoon salt

Method:

  1. Butter ½ sheet pan, lined with parchment paper.
  2. Cook sugar, water, and cream of tartar in heavy bottomed pot. Cook until 260 F. (hard-ball stage). Clean down sides of pot with paintbrush and water. Do not let sugar crystals form on the sides.
  3. Meanwhile whip egg white until soft peak forms. Turn off mixer and hold whites.
  4. When sugar reaches 260 f. remove from heat and stir in cherry preserves. Return pot to stove and cook until it reaches 260 F. again.
  5. Revive egg whites, and pour in cherry mixture slowly down the side of the mixer.
  6. Whip mixture until stiff and still warm.
  7. Spread in prepare pan with off-set metal spatula, oiled or sprayed with non-stick spray.
  8. Once cool cut taffy with buttered scissors

Recipe from: Candy: The Sweet History by Beth Kimmerle