Molasses Brittle Candy Recipe

Molasses Brittle Candy Recipe. Add molasses and remaining butter. Bring to a boil and stir until sugar is dissolved.

Pastry Sampler Candy And Confectionery Recipes Peanut Brittle With Molasses from live.pastrysampler.com

Then cook and stir to 280°f (135°c). Set this aside while you work. Immediately (and very carefully) pour the brittle out onto the prepared cookie sheet, and shake the sheet to spread the brittle out a bit. Over medium heat, melt your butter in a sauce pan. Add molasses and remaining butter.

Combine molasses, brown sugar, and butter in heavy saucepan.

Cook over low heat until sugar is dissolved, stirring frequently. Stir until sugar is dissolved. Combine molasses, brown sugar, and butter in heavy saucepan. (the brittle will be fairly thick.) let the brittle stand until completely cool, at least 30 minutes. Molasses candy boil molasses over a moderately hot fire, stirring constantly. Add flavoring and turn in very thin layer into buttered pans.

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Continue cooking, without stirring, to 230°f (110°c). Immediately (and very carefully) pour the brittle out onto the prepared cookie sheet, and shake the sheet to spread the brittle out a bit. Set candy thermometer in place, and continue cooking.

Stir in butter and immediately remove from heat. Over medium heat, melt butter and brown sugar together in a heavy pan. Then cook and stir to 280°f (135°c).

(on my stove this took close to an hour). Cook and stir over medium heat until sugar dissolves. Stir constantly for 30 seconds and remove from heat.

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When you think it is done, drop a little on a plate and if sufficiently boiled, it will be hard. In a large saucepan, stir together sugar, molasses, and water. Combine sugar, molasses, water and salt in a heavy saucepan.

Add molasses and remaining butter. Clip a candy thermometer on the side, make sure it doesn't touch the bottom of the pan. In a heavy 2 quart saucepan, over medium heat, bring to a boil sugar, corn syrup, salt, and water.

Generously butter a 30cm x 10cm or 18cm square tin, make sure you get the butter right into the corners. Using a candy thermometer is usually recommended for a candy recipe such as this one. Combine sugar, syrup, and water in 3 quart saucepan.

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Bring mixture to a boil, stirring slowly all the while. Cook until mixture reaches 280° on a candy thermometer. Stir in whipping cream, coffee, and salt and bring back to a boil.

In a large pot combine the sugars, molasses, water and salt. View attachment 128061 i stumbled across this recipe today, never knowing that harriet beecher stowe's sister wrote a recipe book! Bring to a gentle boil over low to medium heat, stirring from time to time.

Bring to a boil, cover, and continue boiling gently until mixture reaches 248 degrees f or the hard ball stage (when a bit of syrup dropped into cold water forms a firm ball that isn't sticky). Stir frequently until temperature reaches 300 degrees f (150 degrees c), or until a small amount of mixture dropped into very cold water. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees f (121 to 129 degrees c), or until a small amount of syrup dropped into cold water forms a rigid ball.

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Start by lining a cookie sheet or baking pan with parchment paper. Continue cooking, without stirring, to 230°f (110°c). Whole salted peanuts are held together in a sweet, crunchy sugar candy.

Frontier food, laura ingalls wilder candy, laura ingalls wilder food, little house on the prairie food, maple syrup snow candy, molasses candy, molasses on snow candy last week when i began my series of little house on the prairie recipes , many of my friends and readers were kind enough to share their favorite food memories from the book series. Using a candy thermometer heat the mixture to 302 f. Cook until mixture reaches 280° on a candy thermometer.

Once dissolved, add all the remaining ingredients, turn up the heat and bring to the boil. From the time mixture starts boiling to the time it reaches 300f, do not stir. 3 cups molasses 1 cup granulated sugar 1/4 cup water 1 tsp baking soda 1 tsp lemon extract 1 tbsp vinegar boil molasses, sugar, water and vinegar to the brittle.

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Bring to a boil, cover, and continue boiling gently until mixture reaches 248 degrees f or the hard ball stage (when a bit of syrup dropped into cold water forms a firm ball that isn't sticky). Over medium heat, melt butter and brown sugar together in a heavy pan. Stir until sugar is dissolved.

Add molasses (don't stir) and continue to boil undisturbed until syrup registers 295°f. In a heavy saucepan combine all ingredients, except walnuts. Increase heat to medium and cook without stirring to 234°f.

In a heavy saucepan combine all ingredients, except walnuts. Then cook and stir to 280°f (135°c). Pour into two lightly buttered baking sheets spreading as thinly as possible.

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Combine molasses, brown sugar, and butter in heavy saucepan. Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Using a candy thermometer heat the mixture to 302 f.

Brush down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing. Bring mixture to a boil, stirring slowly all the while. (the brittle will be fairly thick.) let the brittle stand until completely cool, at least 30 minutes.

Bring mixture to a boil, stirring slowly all the while. Add flavoring and turn in very thin layer into buttered pans. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat.

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