kira423 1 Report post Posted December 8, 2010 Upon Anwiis request (:Cashew Brittle (A new twist on an old treat)What you will need2 cups sugar1 cup light corn syrup1/2 cup water1 cup butter3 cups cashews1 tsp. baking sodaIn a large saucepan, combine sugar, corn syrup, and water. Cook over medium heat, stirring, until sugar dissolves.Bring to a boil; blend in butter. Begin to stir frequently when syrup reaches the thread stage, about 230. When temperature reaches the soft-crack stage, add cashews. Stir constantly until hard-crack stage is reached. Remove from heat and quickly stir in baking soda. Mix well. Pour onto two buttered baking sheets. As the candy cools, stretch it out thinner by lifting at edges with a fork. Loosen from the pans as soon as possible and turn over.Break hardened candy up and store in an airtight container.Makes about 2 lbs.Peppermint PattiesWhat you will need1 lb powdered sugar3 tbs butter, softened2 1/2 tsp peppermint extract1/2 tsp vanilla extract1/4 cup evaporated milk2 cups semisweet chocolate chips2 tbs vegetable shorteningIn a bowl, combine powdered sugar, butter, and flavorings. Add milk and blend well. Roll into 1-inch balls and place on a waxed paper-lined cookie sheet. Chill for 20 minutes. Flatten with a glass to 1/4 inch thickness and chill for 30 minutes. In double boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip patties in the chocolate; place on waxed paper to harden. You may need to put them in the freezer for a short while.Here is a candy temperature guide for those of you who don't already know itThread Stage- 223-235 degrees- The syrup drips from a spoon, forms thin threads in waterSoft Ball Stage- 235-245 degrees- The syrup easily forms a ball while in the cold water, but flattens once removedFirm Ball Stage- 245-250 degrees- The syrup is formed into a stable ball, but loses its round shape once pressedHard Ball Stage- 250-266 degrees- The syrup holds its ball shape, but remains stickySoft Crack Stage- 270-290 degrees- The syrup will form firm but pliable threadsHard Crack Stage- 300-310 degrees- The syrup will crack if you try to mold it (Needed for the Cashew Brittle Recipe)Carmel Stage- 320-350 degrees- The sugar syrup will turn golden at this stageWill add more candies later (: thanks for reading.. Share this post Link to post Share on other sites
rob86 2 Report post Posted December 8, 2010 Whoa, peppermint patties are awesome! I never thought about making home made ones before! Sweet! (No pun intended) Share this post Link to post Share on other sites
kira423 1 Report post Posted December 9, 2010 They really are good, and they turn out awesome everytime.. that recipe makes like 45-60 so make sure you have some room in your belly for a couple of days.. or give some out (: Share this post Link to post Share on other sites
