Caramel

Caramel
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Caramel
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Ingredients
Instructions
  1. Stir sugar, water and syrup over medium heat until it boils.
  2. Wash down sugar crystals.
  3. Sir in butter, when boils again, slowly (take 5 minutes) add milk – stirring constantly.
  4. Cook and stir until batch reaches desired firmness.
  5. Add salt and flavoring, pour into lightly buttered pan.
  6. For turtles, cook to softball, drop onto nuts. Dip upside down in chocolate.
  7. For special cookies – use small butter cookies, dip in caramel, nuts, and chocolate. Delicious on apples.
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Basic Fondant

Basic Fondant
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Basic Fondant
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat – wash down sugar crystals and cook to 242° without stirring.
  2. Pour on to cool cookie sheet.
  3. When cool enough to touch cream (a putty knife works well for this) until white and creamy.
  4. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool, 1974

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Boiled Frosting

Boiled Frosting
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Boiled Frosting
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Ingredients
Instructions
  1. Combine sugar, water and corn syrup in small saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture begins to boil.
  2. Boil without stirring until 242° or mixture will spin a thread.
  3. Just before syrup reaches temp, beat egg whites until stiff but not dry.
  4. Pour syrup in thin stream over egg whites while beating at high speed.
  5. Continue beating until mixture stands in stiff, glossy peaks.
  6. Beat in vanilla.
  7. Cool slightly, spread on sides and top of cake.
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Scotcheroos

Scotcheroos
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Scotcheroos
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Ingredients
Instructions
  1. Combine sugar and syrup. Bring to boil remove from heat stir in peanut butter. Mix in Rice Krispies. Melt chips and spread over.
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Basic Fondant

Basic Fondant
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Basic Fondant
Votes: 0
Rating: 0
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Ingredients
Instructions
  1. Put all ingredients in pan over medium heat - wash down sugar crystals and cook to 242 without stirring.
  2. Pour on to cool cookie sheet. When cool enough to touch, cream (a putty knife works well for this) until white and creamy. Used for centers of candy. Perfect for chocolate cherries. Tint and flavor for mints.
Recipe Notes

Fruita Preschool 1974

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