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Sauerkraut Candy

----- Original Message -----
From: Kris 
To:   phaedrus
Sent: Saturday, September 16, 2000 15:04
Subject: Recipe search

> Good Afternoon:
> I am in search of two recipes. One for cookies, and
> one for candy. I believe that both were in Farm
> Journal cookbooks.  The candy recipes is called:
> Sourkraut candy. I'm not really sure if that is the
> correct spelling. It is a penuche recipe with coconut.
> I sure hope that you can help me. I had the
> Farm Journal Candy cookbook and I lost it in one of my
> moves and now they are no longer publishing. I haven't
> been able to find a copy anywhere. Sure hope you can.
> Thank you for helping me with this. I do appreciate
> any help you can give me.
> Sincerely
> Kris

Hi Kris,

Well, I don't have the Farm Journal Cookbooks, either. I maintain my database on the computer only. However, I found two sauerkraut candy recipes, and I believe that the second one is what you want. I am including the other one mainly because it contains actual sauerkraut, not just coconut.


Sauerkraut  Candy

 Ingredients :
 1 1/4 c. cocoa
 1 lg. pkg. semi-sweet chocolate chips
 1 c. sauerkraut, rinsed, well-drained, chopped
 4 c. sugar
 1 c. marshmallow whip
 1 c. evaporated milk

 Preparation :
    Boil sugar, cocoa, chips, sugar, and milk to the soft ball stage.
  Beat in marshmallow and kraut.  Kraut must be well-rinsed and
 drained, almost dry.  Beat well and pour into buttered pan to set.
 Cool and cut into squares.  Very Good!

Title: Sauerkraut Candy
 Categories: Candies
      Yield: 214 Servings

      2 c  Light brown sugar,
           Firmly Packed
    1/4 c  Butter, (1/2 stick)
    1/4 ts Salt
      2 c  White sugar
      1 ts Vanilla
    1/4 c  Light corn syrup
  1 1/2 c  Shredded coconut
  1 1/3 c  Dairy half and half

   Combine sugars, cornsyrup and half-and-half in 3-qt. heavy saucepan with
  buttered sides.  Cook over medium-high heat, stirring until sugar is
  dissolved. Continue cooking to the soft ball stage (238-240 degrees).
   Remove from heat. Add butter and salt without stirring. Cool to lukewarm
  (110 degrees). Add vanilla and beat until creamy; mixture loses gloss and
  becomes opaque. Fold in coconut all at once. Pour onto buttered and
  platter or into an 8 or 9" square pan. Cut in slices if thick or in 49
  squares if molded in pan. Makes about 2 1/4 pounds.

   (You can't miss with this combination of lots of coconut in Penuche)

Peppermint Patties

----- Original Message -----
From: Pam
To: phaedrus
Sent: Sunday, October 08, 2000 15:57
Subject: Peppermint patties

> I am looking for the Joy of Cooking recipe for peppermint patties

Hi Pam,

Well, I must confess that I don't have the latest edition of "The Joy of Cooking", and the two older versions of that fine book that I do have don't have a peppermint patty recipe in them.

However, I am told that the top recipe below may be the one you are looking for. I am also sending you a recipe that's supposed to duplicate York's peppermint patties.


Perfect Peppermint Patties

1 Pound Confectioner's Sugar
3 Tbsp Butter Or Margarine -- softened
2 Tsp Peppermint Extract -- (2 to 3)
1/2 Tsp Vanilla Extract
1/4 Cup Evaporated Milk
12 Ounces Semisweet Chocolate Chips -- (2 cups)
2 Tbsp Shortening

In a bowl, combine first four ingredients. Add milk and mix well. Roll into
1-in. balls and place on a waxed paper-lined cookie sheet. Chill for 20
minutes. Flatten with a glass to 1/4 in.; chill for 30 minutes. In a double
boiler or microwave-safe bowl, melt chocolate chips and shortening. Dip
patties; place on waxed paper to harden.

Yield: about 5 dozen.
York Peppermint Patties

1 egg white
4 cups powdered sugar
1/3 cup light corn syrup
1/2 tsp peppermint oil or extract
cornstarch for dusting
1 16oz bag semisweet chocolate chips

In a medium bowl, beat egg white until
it is stiff and forms peaks (don't use
plastic bowl for this)
Slowly add the powdered sugar while
blending with an electric mixer set
on medium speed
Add the corn syrup and peppermint
oil or extract and knead the mixture
with your hands until it has the smooth
consistency of dough
Using a surface and rolling pin lightly
dusted with cornsarch, roll out the
dough 1/4 inch thick
Punch out circles of peppermint dough
with a biscuit cutter or a clean can
with a diameter of about 2-1/2 inches
Make approximately 20
Place on plates or cookie sheets; let
them firm up in the refrigerator about
45 minutes
Melt the chocolate chips in a microwave
set on High for 2 minutes
Stir halfway through the heating time;
melt thoroughly, but do not overheat
Drop each patty into the chocolate and
coat completely
Using 2 forks, one in each hand, lift
the coated patty from the chocolate
Gently tap the forks against the bowl
to knock off the excess chocolate and
place each patty on waxed paper
Chill the peppermint patties until firm,
about 30 minutes

Makes about 20 peppermint patties

----- Original Message -----
From: Pam
To: phaedrus
Sent: Monday, October 09, 2000 16:06
Subject: Peppermint Patties

> Thank you for your response, but they are not the right ones.  
> They were in an older version of Joy of Cooking with a blue cover, 
> circa probably 1950's/60's.  There is no chocolate in the recipe.  
> It was made on the stove with sugar, water, peppermint extract, 
> cream of tarter and etc.  It had to be boiled to a certain stage 
> on a candy themometer, tinted with food coloring if you desired, 
> and then dropped on wax paper in a wafer form and let cool.  
> Maybe they were just called peppermints or peppermint wafers.
> The recipe is excellent and if you had a stuffed up head, all you 
> had to do was smell the fumes of the peppermint when stiring, it 
> opened your head and sinus right up.
> I hope you can find the recipe for me.
> Thank you
> Pam

Hi Pam,

Okay, I've got that one right here. They're called "Peppermint Cream Wafers". "Peppermint Patties" made me think that wasn't it.


Peppermint Cream Wafers

Stir over low heat in a large, heavy pan until the sugar is dissolved:

*2 cups sugar
*1/4 cup light corn syrup
*1/4 cup milk
*1/4 teaspoon cream of tartar

-Cook and stir these ingredients slowly until they boil.
-Cover about 3 minutes until any crystals on the sides of the pan have been
washed down by the steam.
-Uncover and cook without stirring to the soft-ball stage, 234°.
-Remove from heat. Cool slightly. Beat until creamy.
-Flavor with:

*8 to 12 drops of peppermint

-Tint lightly with food coloring if desired. Drop the mixture from a
teaspoon onto foil or waxed paper to form patties the size you want. For
more uniform wafers, use a funnel with a stopper.

Makes about 1 1/4 lbs.

Homemade Candy Canes and Candy Thermometers

----- Original Message ----- 
  From: Karen 
  To: phaedrus
  Sent: Friday, December 08, 2000 21:32
  Subject: candy temperatures / making candy canes

  Hello Uncle Phaedrus !

How are you? I have decided to make candy canes.... I have found several 
recipes, but my candy thermometer is nowhere to be found. One recipe says 
to cook the sugar mixture to the soft crack stage, and another says to 
cook it to the hard crack stage. No one I know knows where their candy 
thermometer went ( most never had one!). I found a candy thermometer at 
the grocery store tonight, but it has only temperatures listed on it. 
(mine used to say ' soft crack stage, hard crack, etc.) So... what 
temperature is appropriate for soft and hard crack? Do you have a wonderful 
candy cane recipe? (there's no charge for this, is there? if there is, 
I'll have to cancel my questions). Thank you. Happy holidays.

Hi Karen,

Unca Phaed doesn't charge for his services.

Below is a chart that will help you first test your candy thermometer's accuracy, and then cross-references the temperatures and stages. Below that are three candy cane recipes that were in the ol' archives. The bottom one is probably the best.

Happy Holidays!


  To check candy thermometer accuracy, let stand 10
  minutes in boiling water.  Thermometer should read 212
  degrees; if there is any variation, subtract or add to make
  the same degree of allowance in testing candy.

                 Thread . . . . . . .230-234 degrees
                 Soft ball. . . . . .234-238 degrees
                 Medium ball. . . . .238-244 degrees
                 Firm ball. . . . . .244-248 degrees
                 Hard ball. . . . . 248-2254 degrees
                 Very hard ball . . .254-265 degrees
                 Light crack. . . . .265-285 degrees
                 Hard crack . . . . .290-300 degrees
                 Caramelized sugar. .310-338 degrees

       In using the cold water test, use a fresh cupful of
  cold water for each test.  When testing, remove the candy
  from the heat and pour about 1/2 teaspoon of candy into the
  cold water.  Pick the candy up in the fingers and roll into
  a ball if possible.

       In the SOFT BALL TEST the candy will roll into a soft
  ball which quickly loses its shape when removed from the

       In the Firm Ball Test the candy will roll into a firm
  but not hard ball.  It will flatten out a few minutes after
  being removed from water.

       In the Hard Ball Test the candy will roll into a hard
  ball which has lost almost all plasticity and will roll
  around on a plate on removal from water.                    

       In the Light Crack Test the candy will form brittle
  threads which will soften on removal from the water.

       In the Hard Crack Test the candy will form brittle
  threads in the water which will remain brittle after being
  removed from the water.

       In Caramelizing the sugar first melts then becomes a
  golden brown.  It will form a hard brittle ball in cold
  Candy Canes

  6 c sugar
  3 c cold water
  2 tablespoons light corn syrup or honey
  1/8 tsp. salt
  1 tsp cream of tartar
  flavoring as desired
  food coloring

  Mix all ingrediets except for flavoring, cooring and cream of tartar
  in a 6-7 qt. saucepan.  AFter the sugar is dissolved, do not st
  ir.  Bring to a rolling boil, and wash down the crystals, then add
  cream of tartar.  Boil until it reaches hard crack stage.  Pour
  most of it out onto a greased pan or marble slab.  Pour the rest
  into a small metal dish.  Do not move until partly cool.  Turn the
  edges in, and add flavoring (2 tsp in the pan, 1 tsp in the bowl).
  Add food coloring to the small dish.  Pull the candy in the large
  pan until creamy, then form into a ball.  Form the candy in the
  small bowl into one long strip.  Wrap the colored strip around the
  middle of the ball.  Stretch and roll, twisting to form the
  traditional stripe on the stick.  IF it tends to stick to the
  surface, use a small amount of flour.  Cut into several lengths as
  necessary.  When desired diameter is achieved, cut and form into
  canes.  If the candy gets too cold to work, put on a wooden bread
  board in a warm oven.
  Peppermint Candy Canes

  2 cups sugar
   1/2 cup light corn syrup
   1/2 cup water
   1/4 teaspoon cream of tartar
   3/4 teaspoon peppermint extract
    red food coloring

  Cook sugar, corn syrup, water, and cream of tartar to a very hard 
  ball stage (use candy thermometer: 250 to 265 degrees F.). Remove from 
  heat and add peppermint. Divide into two parts and add red coloring to 
  one part and mix well. Pull pieces of each part to form ropes and twist 
  red around the white to make candy canes. 
  Yield: 1 dozen
  Candy Canes

  6 c. sugar
  3 c. cold water
  2 T. light corn syrup
  1/8 t. salt
  1 t. cream of tartar
  flavoring Oil (peppermint, etc., found at most drugstores and health food stores)
  food coloring

  Combine sugar, water, corn syrup and
  salt in a heavy 6/7 quart pan.  Heat
  and stir until sugar crystals are
  dissolved, then stop stirring.  Bring
  to a rolling boil and wash down the
  crystals, then add the cream of tartar.
  Boil rapidly to the hard crack stage.
  Pour two-thirds of the syrup out quickly
  onto a slab or greased flat pan.  Pour
  the rest into a buttered glass pie pan.
  and do not move until partly set.  Turn
  the edges in on each portion and add
  flavoring to each - about 6 drops of oil
  to the large portion and 3 drops to the 
  small one. Add food coloring to the small dish.

  As soon as possible, start to pull the portion 
  in the large container until it's pearly-colored. 
  (It will be really hot, so butter your hands and 
  put the candy down when it gets too hot!) Form it 
  into a ball.  Meanwhile gather up the colored 
  portion and form it into a rope and wrap it around 
  the ball.  With one person on each end, start to 
  stretch and twist the ball in opposite directions
  to form a long rope with the traditional stripe.  
  Cut into lengths as necessary. When the desired 
  diameter is achieved, cut and form into canes 
  (roll it on the board to get it smooth).  
  If it gets too cold to work with, put on a wooden 
  breadboard in a warm oven to soften.

  Hints:  It's not easy to suggest a temperature
  because of the problem of altitudes. 
  Even two degrees too hot can make the candy
  almost impossible to work with.  Too
  cool and it doesn't set up hard, although
  it's still good.  The second batch is
  always better than the first one because the 
  first batch is always a test batch.

Butter Crunch Toffee

From:        	Red
Date sent:     	Mon, 20 Dec 1999 00:22:32 -0800 (PST)
To:            	phaedrus (Phaedrus)
Subject:       	Re: Hi

> I went off line for awhile to clean.  I am moving to a great house next
> month more later on that but could you help me find some recipes for
> X-mas?   butter crunch toffee?
> Thanks   more later
>           Red

Hi Again Red,

Here's the Toffee:


Title: Toffee Butter Crunch 
 Categories: Candies 
      Yield: 1 Servings 

      1 c  Butter 
      1 c  Sugar 
      3 tb Water 
      1 tb Corn syrup 
    1/2 c  Pecans;coarsely chopped 
    3/4 c  Chocolate chips;semisweet 
    1/2 c  Pecans;finely chopped 

     Butter the sides of a heavy 2 quart saucepan.  In 
  it melt the 1 cup butter.  Add sugar, water, and corn 
  syrup. Cook over medium heat to 300 degrees, stirring 
  frequently (mixture should boil gently over entire 
  surface).  Watch carefully after 280 degrees.  Remove 
  from heat. Quickly stir in the 1/2 cup coarsely 
  chopped nuts. Immediately turn into a buttered 
  13x9x2-inch pan.  Wait for 2 to 3 minutes for toffee 
  surface to firm, then sprinkle with the 1/2 cup finely 
  chopped nuts. Chill till chocolate is firm, break into 
  pieces. Makes about 1 1/2 pound. Note: We have found 
  that it is good to use a straight sided heavy bottomed 
  pan with a 1 1/2 to 2 inch wooden spatula with sharp 
  flat edge and to use a flexible metal pan to pour the 
  mixture into for easy removal when cooled. Toasted 
  chopped almonds can be used for pecans. Do not use 
  margarine as a sub. for butter. Stir constantly after 
  280 degrees, scraping bottom of the pan. 
  Toffee Butter Crunch

 1/2 cup coarsely chopped toasted almonds or pecans
 1 cup butter
 1 cup sugar
 1 tablespoon light corn syrup
 3/4 cup semisweet chocolate pieces
 1 teaspoon shortening
 1/2 cup finely chopped toasted almonds or pecans

 Step 1: Line a 13x9x2-inch baking pan with foil, extending foil over
edges. Sprinkl e the 1/2 cup coarsely chopped nuts in pan.
 Step 2: Butter sides of a heavy 2-quart saucepan. In saucepan, 
melt butter.
 Step 3: Add sugar, corn syrup, and 3 tablespoons water. Cook 
and stir over medium-high heat to boiling.
 Step 4: Clip candy thermometer to pan. Cook and stir over 
medium heat to 290°, soft-crack stage (about 15 minutes). Watch 
carefully after 280° to prevent scorching.
 Step 5: Remove saucepan from heat; remove thermometer.
 Step 6: Pour mixture into prepared pan. Let stand 6 to 7 minutes.
 Step 7: In a saucepan melt 3/4 cup semisweet chocolate pieces 
with 1 teaspoon shortening. Drizzle over toffee in pan. Sprinkle with
 Step 8: Chill till firm. Lift candy out of pan; break into pieces. Store
tightly covered. Makes about 11/2 pounds (48 servings).

Homemade Fruit Roll-Ups

----- Original Message -----
From: Claire
To: phaedrus
Sent: Monday, October 16, 2000 20:44
Subject: (no subject)

> Hope you can help me with this one. I've heard you can make fruit 
> roll ups with flavored applesauce .Have you any ideals .I think it 
> was on the discovery channel.But I had no luck with there website.
> It was a recipe for children. 
> Thanks ,Claire

Hi Claire,

Sure enough. Below are two recipes for applesauce fruit roll ups and one made with pumpkin for Halloween. The pumpkin one doesn't say how much pumpkin, but perhaps you can experiment, if you want to try it.


Homemade Fruit Roll-Ups

If you're looking for a quick afternoon snack, homemade roll-ups may be just
the ticket!

2 cups fresh fruit (strawberries, peaches, plums)
or 16 oz smooth applesauce
1 t. lemon juice

Puree the fresh fruit with the lemon juice in a blender or food processor
until very smooth. If using applesauce, mix together the applesauce and
lemon juice in a mixing bowl. Invert a cookie sheet and cover the flat
surface with heat-resistant plastic wrap. Tape the wrap to the cookie sheet
with masking tape. (This prevents the edges from pulling up while the fruit
is drying) Pour the fruit puree onto the plastic wrap and spread about 1/4
inch thick. Place the cookie sheet in a 140 degrees oven, with the oven door
open at least 2 inches. Allow the puree to dry in the oven for about 3
hours, or until leathery, but still pliable. Cut into strips and roll up!
Store the roll-ups in an airtight container.
Recipe: Fruit Roll Ups

3 cups of unsweetened applesauce
1/4 tsp cinnamon
1/2 cup sugar.
Spread mix on an oiled cookie sheet and bake 200Topic for 4 to 6 hours until
it appears leathery.  Remove from oven, cool completely.
Cut in  pieces remove (peel) from pan
Pumpkin Fruit RollUps

.Chop pumpkin and cook in saucepan until soft. Use as little water as
possible. Puree in blender or food processor until the consistency of thick
.Add 1/2 cup honey and 1/2 tsp. pumpkin pie spice to mixture. Mix well.
.Spread puree on a cookie sheet lined with waxed paper (tape wax paper down
so it won't curl over the pumpkin), leaving a 1-2 inch border around the
.Preheat oven to 275°F and bake for 30-35 minutes. Turn off oven and leave
door closed, letting the pumpkin dry 8-10 hours.
.When cooled to the touch, roll up and cut into 1-inch wide strips. Seal in
ZiplockŪ bags and serve as a yummy, inexpensive alternative to commercial
Fruit RollUpsŪ!
.OR leave flat and use Halloween-shaped cookie cutters to cut into fun
holiday shapes.


Copyright (c) 2000, 2001, 2002, 2003, 2004, 2005, 2006, 2007, 2008 Phaedrus