{"id":15644,"date":"2016-05-14T00:09:23","date_gmt":"2016-05-14T07:09:23","guid":{"rendered":"http:\/\/www.raisingjane.org\/journal\/?p=15644"},"modified":"2016-05-14T00:09:23","modified_gmt":"2016-05-14T07:09:23","slug":"todays-recipe-old-fashioned-cream-candy","status":"publish","type":"post","link":"https:\/\/www.raisingjane.org\/journal\/15644","title":{"rendered":"Today’s Recipe: Old-Fashioned Cream Candy"},"content":{"rendered":"

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CREAM CANDY
\nPREP TIME: 30 MINUTES PLUS 30 MINUTES COOLING
\nCOOK TIME: 20-25 MINUTES
\nMAKES: ABOUT 1\u00bd lbs<\/p>\n

3\u00a0\u00a0 \u00a0cups sugar
\n1\u00a0\u00a0 \u00a0cup water
\n\u00bc\u00a0\u00a0 t cream of tartar
\n3\u00a0\u00a0 \u00a0T distilled white vinegar
\n1\u00a0\u00a0 \u00a0t vanilla<\/p>\n

1. Butter a 9\u201dx13\u201d pan and set aside. Bring the water to boil in a small saucepan. Add the sugar to a 3\u00bd qt saucepan. Pour water into the sugar. Add the cream of tartar and the vinegar.
\n2. Over medium-high heat, stir the mixture until the sugar is dissolved, then stop stirring and heat until the temperature reaches the hard-ball stage on a candy thermometer (250\u00b0F-265\u00b0F).
\n3. Once the mixture reaches the hard-ball stage, remove from heat, stir in vanilla, and pour into the buttered pan. Cool for about 30 minutes.
\n4. When the mixture is cool enough to work with, Remove small portions from the pans and pull until the candy turns white. Work into ropes and cut into small pieces with scissors. Enjoy immediately or store in a single layer in an open container.<\/p>\n

Gather ingredients.<\/p>\n

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Butter a 9\u201dx13\u201d pan and set aside.<\/p>\n

\"\"<\/p>\n

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\nBring 1 cup of water to a boil in a small pan.<\/p>\n

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Add 3 cups of sugar to a 3\u00bd qt saucepan. Pour boiling water into the sugar.<\/p>\n

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Add \u00bc t cream of tartar.<\/p>\n

\"\"<\/p>\n

Add 3 T distilled white vinegar.<\/p>\n

\"\"<\/p>\n

Stir to combine.\u00a0Over medium high heat, continue to stir until the sugar is dissolved.<\/p>\n

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Once the sugar is dissolved, stop stirring and heat until the mixture reaches the hard-ball stage on a candy thermometer (250\u00b0F-265\u00b0F).<\/p>\n

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\"\"<\/p>\n

\"\"<\/p>\n

Remove from heat and stir in 1 t vanilla.<\/p>\n

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Pour into the buttered pan.<\/p>\n

\"\"<\/p>\n

Cool for 30 minutes.<\/p>\n

\"\"<\/p>\n

Once mixture is cool, remove a small portion from the pan.<\/p>\n

\"\"<\/p>\n

Pull until the candy turns white.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

To do this, work the caramel colored ropes back and forth.<\/p>\n

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\"\"<\/p>\n

Once white, twist the rope.<\/p>\n

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Cut each twist into small pieces with scissors.<\/p>\n

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\"\"<\/p>\n

\"\"<\/p>\n

Enjoy immediately or store in a single layer in an open container.<\/p>\n

\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

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