Page:The candy cook book (IA cu31924090146717).pdf/161

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Hard Candies
135

gets too cold before it is all cut, the candy may be warmed slightly by holding it over the stove.

Peanut Brittle I
  • 1½ cups sugar
  • ⅔ cup corn syrup
  • ⅔ cup cold water
  • 2 tablespoons butter
  • 1½ cups shelled raw Spanish peanuts
  • ½ tablespoon vanilla
  • ¾ tablespoon soda
  • ½ tablespoon cold water

Put sugar, corn syrup, and two thirds cup cold water in iron kettle, stir until mixture boils, cover, and boil three minutes. Remove cover, and boil to 275° F. Add butter and peanuts, and stir constantly about ten minutes, or until peanuts are cooked. Add vanilla and soda dissolved in half a tablespoon cold water. Stir until thoroughly mixed, and turn on slightly buttered marble slab or agate tray. Spread as thinly as possible, and lift constantly while cooling, using a spatula, and pull to distribute nuts evenly. Flatten with palm of hand, and break in pieces.

Peanut Brittle II
  • 2 tablespoons butter
  • 1½ cups sugar
  • ½ cup corn syrup
  • ½ cup molasses
  • ½ cup water
  • 1 cup shelled peanuts
  • ¼ teaspoon soda

Melt butter in saucepan, add sugar, corn syrup, molasses, and water, and boil until brittle when

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