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Clear Toy Candy

----- Original Message -----
From: "Linda" 
To:  phaedrus
Sent: Sunday, November 24, 2002 3:45 PM
Subject: Clear Toy Candy

> My grandma was Pa. Dutch. She made this candy around Christmas time. I
> use to see it alot in Lancaster County ,Pa. Now it's not around very
> much. Have you ever heard of this ?   Thank You for your time.

Hello Linda,

Clear toy candy originated in Germany and was brought to America by the Pennsylvania Dutch.
The candy itself is very simple, consisting of just sugar, corn syrup, and water. the reason more people don't make it is because it requires molds and a little extra work. There's a recipe below, and you can buy molds and clear toy candy making kits and clear toy candy itself at this website:
Clear Toy Candy


Clear Toy Candy

2 cups granulated cane sugar (don't use beet sugar)
2/3 cup light corn syrup (preferably Karo red label)
2/3 cup water
good-quality olive oil
paper towels
rubber Bands
few drops of peppermint, wintergreen, or cinnamon extract
few drops of red or green coloring
wax paper and parchment paper
wooden sticks (optional - for lollipops)
100 8- or 9-inch lengths of plastic fishing line optional - for sugarplums)

heavy saucepan
candy thermometer
candy molds
cookie sheet (optional)

In a heavy saucepan, preferably one with a good pouring lip, combine
the sugar, syrup, and water. Cook over medium-low heat, stirring
constantly, until the sugar is completely dissolved and you can
see that the mixture is getting hot. Insert a candy thermometer,
and do not stir after the candy reaches 200F.

Meanwhile, prepare the molds. Brush each liberally with olive oil
and turn them upside down for a few minutes on paper towels to
drain off any excess oil. Turn them right side up and fasten together
with rubber bands. Place them in a row, closely together, so they
prop each other up. Cook the candy to 290F if it is a clear day,
and to 300F if it is the least bit humid. (This took nearly 40
minutes on my stove over medium-low heat.) When the candy is within
10 degrees of the desired temperature, add the flavoring and
coloring. Do not stir in - the bubbling of the mixture will do the
combining. No color is required for yellow candy.

If making molded candies, quickly pour the candy into the molds;
the mixture might foam up a bit in the molds, so be careful. Allow
the candy to stand for approx 15 minutes. The candy should not be
allowed to cool completely in the molds or you won't be able to
get it out. if you take it out too soon, the figures will bend;
keep checking them, and you will soon be able to discern when it
is time to remove the candy. Remove the rubber bands and, with a
screwdriver, pry the molds apart. With a small knife, carefully
lift out the candy. The little pieces with be quite firm, the larger
pieces a tad soft. For very large molds, such as a ship or train
mold, allow the candy to set in the molds for a few minutes longer.
Store unwrapped on wax-paper-lined plates.

To make lollipops, arrange wooden sticks (available at hobby and
food specialty stores) in rows on parchment-lined or greased cookie
sheets. Pour the hot syrup in a thin stream over each stick,
forming rounds of candy as large or as small as you like. Let cool.

To make sugarplums for hanging, make loops of the fishing line on
parchment-covered or well-greased baking sheets, or in miniature
muffin cups. Drop the candy mixture from the tip of a teaspoon over
each loop. Let cool.

Makes about 10 molded candies, 20 lollipops, or 100 sugarplums

Date Loaf

----- Original Message -----
From: Elaine 
To: phaedrus
Sent: Sunday, November 24, 2002 4:45 PM
Subject: date loaf receipe

> Hi
> My mother made the best date loaf candy which was really a 
> praline with the dates cooked and rolled in a wet towel to 
> from a loaf.  Unfortunately she left without our getting 
> the receipe from her. can you help me with a receipe?
> Thanks
> Elaine

Hello Elaine,

Below is a basic one.


Date  Loaf  

 Ingredients :
 2 c. sugar
 1 c. nuts
 2 c. milk
 1 c. dates

 Preparation :
   Cook sugar, milk and dates until forms a soft ball in cold water;
 add nuts.  Roll in damp cold cloth and put in refrigerator.  When
 chilled, remove cloth and slice.  Serves 8-10.

Fruitcake with Preserves

From: bonnie
To: phaedrus
Subject: fruitcake
Date: Sunday, November 24, 2002 5:57 PM

I thought I would send you the whole recipe. I beleive it came out of 
a farmer's magazine.

1 cup sugar
1 cup butter
2 cups applesauce with 2 teaspoons of soda added
4 whole eggs beaten
4 cups flour
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon cloves
1 lb raisins
1 lb dates
1 lb currants
1 cup strawberry preserves
1 cup blackberry preserves
1 cup cherries
2 cups chopped nuts

Cream shortening & sugar blend in well beaten eggs Sift flour 
with spices  Add to started mix. Mix in applesauce. Dice raisins 
& dates.Add along with currants,mix. Mix in preserves, mix well. 
Mix in nuts. Bake at 300 degrees for about 2 hours. In 3 loaf pans.

Sook's Fruit Cake

      Title: Sook's Famous "Christmas Memory" Fruitcake
Categories: Cheesecakes, Chocolate, Fruits
      Yield: 1 servings

  2 1/2 lb Brazil nuts
  2 1/2 lb White and dark raisins; mixed
    1/2 lb Candied cherries
    1/2 lb Candied pineapple
      1 lb Citron
    1/2 lb Blanched almonds
    1/2 lb Pecan halves
    1/2 lb Black walnuts
    1/2 lb Dried figs
      1 tb Nutmeg
      1 tb Cloves
      2 tb Grated bitter chocolate
      8 oz Grape jelly
      8 oz Grape juice
      8 oz Bourbon whisky
      1 tb Cinnamon
      1 tb Allspice
      2 c  Butter
      2 c  Sugar
     12    Eggs
      4 c  Flour

  Cut the fruits and nuts into small pieces, and coat them
  with some of the flour. Cream the butter and sugar
  together, adding one egg at a time, beating well. Add the
  rest of the flour. Add the floured fruits and nuts, spices,
  seasoning, and flavorings. Mix by hand. Line a large cake
  tin with wax paper, grease, then flour. Pour the mixture
  into the pan and put it in a steamer over cold water.
  Close the steamer and bring the water to a rolling boil.
  Lower the heat and steam the cake for about
  four-and-one-half hours.  Preheat oven to around 250
  degrees, and bake for one hour.
  From "Sook's Cookbook" ISBN 0-929264-56-8 and made famous
  in Truman Capote's "A Christmas Memory"

Peanut Butter Fudge with Vinegar

  ----- Original Message ----- 
  From: Patty 
  To: phaedrus
  Sent: Sunday, November 24, 2002 3:10 PM
  Subject: peanut butter fudge with vinager in it

  I really enjoyed your site.  I looked at  all of the peanut 
  butter fudge recipes and none of them had vinager in them.
  My Mother use to make it with vinager and over the years
  she lost the recipe and I have been looking for it.
  Can you help.  Thanks for your help.

Hello Patty,

There are several peanut butter fudge recipes that have vinegar. See below.


  Peanut  Butter  Fudge

   Ingredients : 
   4 c. sugar
   2 tbsp. cocoa
   2 tbsp. light corn syrup
   1 tsp. vinegar
   1 c. evaporated milk
   1 pt. marshmallow fluff
   1 pt. peanut butter

   Preparation : 
     Combine first 5 ingredients in heavy saucepan.  Bring to a rolling
   boil, boil 3 minutes.  Remove from heat, add marshmallow fluff and
   peanut butter.  Mix well.  Pour into buttered 9"x13" pan.   Cool.  
   Peanut  Butter  Fudge

   Ingredients : 
   1 lb. brown sugar
   1 (5.3 oz.) can evaporated milk
   1/4 c. butter
   1 tsp. vinegar
   1 tsp. vanilla
   12 oz. peanut butter

   Preparation : 
      Heat sugar, milk, butter and vinegar to boil, stirring.  Cook to
   238 degrees without stirring.  Cool.  Beat.  Add vanilla and peanut
   butter.  Pour into 8 x 8 inch pan.  Cool.  Makes 2 pounds (36
   Peanut  Butter  Fudge

   Ingredients : 
   1 tbsp. vinegar
   2 c. peanut butter
   2 tbsp. Karo
   4 c. sugar
   1 c. evaporated milk
   2 c. marshmallow creme

   Preparation : 
      Add together vinegar, Karo, sugar, and milk into heavy saucepan
   and bring to a full boil for 4 minutes (no longer, no less).  Remove
   from heat and beat in peanut butter then marshmallow creme until
   well blended then pour into greased pan, 9"x13" works great.  Cool
   and cut into desired piece size.
   Peanut  Butter  Fudge

   Ingredients : 
   4 c. white sugar
   1 stick butter
   1 c. evaporated milk
   1 tbsp. vinegar
   1 tbsp. white corn syrup

   Preparation : 
      Mix together in saucepan and boil for 6 minutes.  Pour above
   mixture over 1 1/2 cups peanut butter (crunchy type is best) and 16
   ounces of marshmallow cream.  (I have found 13 ounce jar and 7 ounce
   jars.  One 13 ounce jar or two 7 ounce jars work fine.)  Stir until
   thick, then pour into greased pan.  This recipe makes about 5 pounds
   of candy. 


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