Candy From Miss Pixie Recipes

CANDY FROM MISS PIXIE

Steps:

• Grease 13-by-9-inch pan; set aside.
• Combine sugar, syrup and vinegar in 3-quart saucepan.
• Cook, stirring constantly so candy does not scorch, and until mixture reaches hard crack stage, 300 degrees.
• At this point, mixture will become foamy and will rise.
• If you continue to cook any longer after this point, candy will become hard.
• Remove from heat; quickly add baking soda, mixing with a few fast strokes, as it is added.
• Baking soda must be stirred rapidly into mixture as it is added.
• Immediately pour mixture into prepared pan.
• If candy is left in saucepan for even a short time, it will stick.
• It is not necessary to spread candy over bottom of pan.
• Cool, then break into small pieces.
• Dip each piece into melted chocolate.
• Store in refrigerator.
• Makes about 1 pound candy.
• Note: Candy should be a light caramel color. It should be slightly puffy, even puffier than a Butterfinger candy bar but not as flaky. This is more airy. If you can, use VERY GOOD milk chocolate to cover it.

MISS PIXIE TEMPTS YOU WITH SNOWBALLS

Steps:

• After melting the butter, mix in all ingredients.
• Roll into small balls then in coconut.
• Keep in fridge, let set for a while.
• • Or you could try leaving out the cocoa and put in 1/2 cup dried apricots and 1/2 cup sultanas.

MISS PIXIE DROPS IN SOME COOKIES

Steps:

• Mix as you would any cookies dough.
• bake for 12-15 minutes in a moderate oven.
• Add 2 tablespoons more milk if making drop cookies.
• Substitute 1/4 cup cocoa for flour to make chocolate cookies.

MISS PIXIE'S HONEY CRACKLE

Steps:

• Put all ingredients in a saucepan and boil.
• Simmer for about 4 minutes - stir till golden.
• Add rice bubbles.
• Press into buttered tin.
• Let it set for an hour or so.