Today性视界传媒檚 column is the exact one I wrote Dec. 16, 1970. My copy of it (in my book of columns) looks about as worn as I do after 54 years.
At Christmas each year before health was as carefully monitored as it is now, thank goodness, almost every cook had Christmas candy and cookies we made to put on trays for parties or to send to teachers and friends.
These recipes, as many of my best, are from the files of my dear friend Dianne Mears. Each year, Dianne性视界传媒檚 parents made several types of Christmas candies, and they often gifted us with samples of their work.
Many people still make fudge at Christmas, but I rarely hear of 性视界传媒渃andy-making days.性视界传媒 Maybe these will inspire you (and me) to make a few old favorites.
Though I certainly agree that refined sugar needs to be limited, I agree with the great Julia Child who said, 性视界传媒淢oderation, my dear, moderation性视界传媒 in all things is the way to go.
Divinity candy was always my favorite. My mother almost never had a failure with it. She and Mrs. Carter insisted that it had to be made on a sunny day, never rainy or high in humidity.
Almost Fool-proof Divinity
2 1/2 cups granulated sugar
1/2 cup white corn syrup
1/4 teaspoon salt
1/2 cup cold water
2 egg whites
1 teaspoon vanilla extract
1 cup coarsely chopped pecans or walnuts
Mix sugar, corn syrup, salt and water in heavy saucepan. Cook, stirring, until sugar is dissolved. Continue cooking without stirring until a candy thermometer reaches 248 degrees.
Beat egg whites into a stiff meringue in a clean bowl. Pour half of syrup over egg whites. Beat syrup while pouring. Cook remainder of syrup until candy thermometer reaches 272 degrees.
Pour slowly over first mixture. Beat until it性视界传媒檚 stiff and holds its shape. Add vanilla and nuts.
Drop by teaspoonfuls onto waxed paper or pour into a buttered 9-inch square pan. When firm, cut into squares.
A personal note: Get someone with a strong arm to help you with the beating.
Another of the Carters性视界传媒 special candies is this recipe that is delicious and looks so pretty on a plate of candies or cookies.
Holiday Delight
1 1/2 cups granulated sugar
1/2 cup white corn syrup
3/4 cup half-and-half cream
1 teaspoon vanilla
1/4 pound candied cherries, chopped into small bits
1/4 pound candied pineapple, cut into small bits
1/4 pound chopped pecans
Combine sugar, syrup and cream in heavy saucepan. Cook, stirring over low heat until sugar is dissolved. Cook over medium heat until soft ball stage (240 degrees) is reached.
Remove from heat and beat until it becomes light in color and thick. Add a dash of salt, fruit and nuts. Pack into a buttered 9-inch by 9-inch pan. Cut into squares to serve.
I think I have shared the next recipe with you recently (maybe in the last 10 years or so.)
Buttermilk Fudge
2 cups sugar
1 cup fresh buttermilk
1 stick butter
1 scant teaspoon baking soda
2 tablespoons white corn syrup
1 cup chopped nuts
1 teaspoon vanilla
Place soda in buttermilk and let stand for 3 minutes.
Cook all ingredients except nuts and vanilla in heavy saucepan until it reaches the soft ball stage. Cool and beat until creamy. Add nuts and vanilla. Mix well and spread into a buttered 9-inch by 9-inch square pan. Cut into squares to serve.
As I said 55 years ago, candy-making requires lots of patience 性视界传媒 and a strong arm for beating.
