French Chewing Candy Recipes

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FRENCH CHEWING CANDY



French Chewing Candy image

Another childhood favorite was this taffy that we had fun pulling at get-togethers.....plain and simple....and fun from my Hoosier days :0)

Provided by Lori McLain @lmclain

Categories     Candies

Number Of Ingredients 6

6 cup(s) granulated sugar
16 ounce(s) light corn syrup
16 ounce(s) thick cream
2 package(s) gelatin, unflavored
1/2 cup(s) cool water
1/4 - 1/4 of a cake of paraffin, chopped very fine

Steps:

  • Cook sugar, syrup and cream to firm ball stage.
  • Soak gelatin in cool water while other mixture cooks.
  • Add soaked gelatin. Add paraffin, cook to hard boil stage.
  • Pour into very well-greased baking sheet with sides and allow to cool 15 minutes.
  • Pull the mixture until creamy white. Cut into pieces and wrap in wax paper. You can also coil the pieces if you like.
  • ( When making this candy, it is best if temperature outside is very cold and dry)

OLD FASHIONED MOLASSES TAFFY



Old Fashioned Molasses Taffy image

Have an old fashioned taffy pull with this delicious old time recipe. I used to make this 40 years ago when I was 9!

Provided by TeriNewman

Categories     Desserts     Candy Recipes

Time 40m

Yield 30

Number Of Ingredients 6

2 cups sugar
1 cup molasses
¼ cup water
2 teaspoons white vinegar
2 tablespoons butter
½ teaspoon baking soda

Steps:

  • Lightly grease a baking sheet. Bring the sugar, molasses, water, and vinegar to a boil in a saucepan over medium heat. Cook and stir until the sugar has reached the hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
  • Remove from the heat, and stir in the butter and baking soda. Pour the mixture onto the prepared baking sheet, and allow to cool until cool enough to handle, 10 to 15 minutes.
  • Once cool enough to handle, fold the taffy in half, then pull to double its original length. Continue folding and pulling until the taffy has turned golden brown, and is too stiff to pull anymore. Cut the taffy into bite sized pieces, and wrap in waxed paper. Store in an airtight container.

Nutrition Facts : Calories 90.1 calories, Carbohydrate 21.5 g, Cholesterol 2 mg, Fat 0.8 g, SaturatedFat 0.5 g, Sodium 30.5 mg, Sugar 19.4 g

OLD-FASHIONED MOLASSES CANDY



Old-Fashioned Molasses Candy image

This hard candy was always the first thing to sell out at fundraisers we held back when I was in high school. I still make the melt-in-your-mouth morsels every Christmas.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 1-1/2 pounds.

Number Of Ingredients 6

3 tablespoons butter, softened, divided
1 cup sugar
3/4 cup light corn syrup
2 teaspoons cider vinegar
3/4 cup molasses
1/4 teaspoon baking soda

Steps:

  • Grease a 15x10x1-in. pan with 1 tablespoon butter; set aside. In a heavy saucepan, combine sugar, corn syrup and vinegar. Cook over low heat until sugar is dissolved, stirring frequently. Increase heat to medium; cook until a candy thermometer reads 245° (firm-ball stage), stirring occasionally. , Add molasses and remaining butter. Cook, uncovered, until a candy thermometer reads 260° (hard-ball stage), stirring occasionally. Remove from the heat. Add baking soda; beat well., Pour into prepared pan. Let stand for 5 minutes or until cool enough to handle. Butter fingers; quickly pull candy until firm by pliable (color will be light tan). When candy is ready for cutting, pull into a 1/2-in. rope. Cut into 1-in. pieces. Wrap each in waxed paper or colored candy wrappers.

Nutrition Facts :

CHEWY ALMOND NOUGAT



Chewy Almond Nougat image

We've been making this nougat recipe for years. It continues to be a tradition for when the kids and grandkids cone home for the holidays. I've substituted pistachios for the almonds with wonderful results. -Vera Kramer, Jenera, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield about 5-1/2 pounds.

Number Of Ingredients 11

3 large egg whites
1-1/2 cups sugar
1-1/4 cups light corn syrup
1/4 cup water
ALMOND MIXURE:
3 cups sugar
3 cups light corn syrup
1/2 cup butter, melted
4 teaspoons vanilla extract
3 cups slivered almonds, toasted
1 teaspoon salt

Steps:

  • Heavily butter a 15x10x1-in. pan; set aside. Heavily butter a large bowl; set aside. In a stand mixer, beat egg whites until stiff peaks form. In a heavy saucepan over medium heat, combine the sugar, corn syrup and water. Cook and stir until sugar is dissolved and mixture cones to a boil, about 10 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) Cook, without stirring, until a candy thermometer reads 238° (soft ball stage), about 6-8 minutes., With mixer running carefully and slowly add hot liquid in a steady stream over egg whites. Beat 10 minutes longer or until mixture holds its shape and is lukewarm. (Mixture will be beginning to lose its gloss.) Transfer to prepared bowl., For almond mixture, in a large heavy saucepan over medium heat, combine sugar and corn syrup. Cook and stir until sugar is dissolved and mixture comes to a boil, about 15 minutes. (If sugar crystals are present, cover and boil for 1-2 minutes to allow steam to wash crystals down.) With a clean spoon, cook and stir over medium-high heat until a candy thermometer reads 275° (soft-crack stage), about 15 minutes longer., Pour over mixture in bowl (do not scrape saucepan). With a large wooden spoon, stir until blended. Combine butter and vanilla; gradually add to almond mixture until blended. Stir in almonds and salt until blended. Transfer to prepared pan. Let stand at room temperature for several hours or until firm. Cut into squares. Wrap in plastic or waxed paper if desired.

Nutrition Facts :

OPERA CREAMS (AKS FRENCH CREAMS)



Opera Creams (AKS French Creams) image

Make and share this Opera Creams (AKS French Creams) recipe from Food.com.

Provided by Holiday1234

Categories     Candy

Time 30m

Yield 3-1/2 pounds

Number Of Ingredients 5

4 cups granulated sugar
2 cups heavy whipping cream
1/2 teaspoon cream of tartar
1 teaspoon vanilla
1 lb dipping chocolate

Steps:

  • Combine sugar, cream, and cream of tartar in a 3-qt.
  • heavy saucepan.
  • Cook over low heat, stirring constantly, until sugar dissolves.
  • Cook to 236°F.
  • Watch carefully to avoid boiling over.
  • If sugar crystals form on the side of pan, wipe them off.
  • (To prevent this problem, place the lid on just as candies start to boil, for 1 minute. This washes the crystals down automatically.) Pour out onto marble slab (do not scrape pan).
  • Let stand until lukewarm, about 5-10 min.
  • Work like fondant, until creamy& light in color.
  • Add vanilla and work into mix.
  • Shape in pieces as desired.
  • Dip in melted chocolate.

Nutrition Facts : Calories 1584.7, Fat 58.7, SaturatedFat 36.5, Cholesterol 217.4, Sodium 60.7, Carbohydrate 271.5, Sugar 266.8, Protein 3.2

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