Grandmas Maple Candy Food

MAPLE CANDY

Steps:

• Line the bottom and sides of a 9-by-5-inch loaf pan with parchment paper; brush the parchment with vegetable oil. Bring the maple syrup to a boil in a large saucepan over medium heat, then reduce the heat to medium low. Dip the back of a spoon in vegetable oil and run it over the top of the foam to help it subside. Increase the heat to medium and continue cooking until a candy thermometer registers 246 degrees F, 25 to 30 minutes. Pour the syrup into a heatproof bowl and let cool, 5 minutes.
• Beat the syrup with a mixer on medium-low speed until it starts to lighten in color and turn opaque, 30 seconds to 1 minute. Pour into the prepared pan and spread with an offset spatula; let cool completely, about 1 hour. Lift out of the pan and cut into pieces.

GRANDMA'S MAPLE CANDY

Steps:

• Heat brown sugar, cream, butter, and salt in a heavy saucepan over medium heat until butter melts, about 5 minutes; remove from heat. Mix confectioner's sugar, maple extract, and vanilla extract into the sugar mixture.
• Grease an 8-inch square cake pan. Pour sugar mixture into the prepared pan. Refrigerate until set, about 1 hour.

MY GRANDMA'S CANDIED YAMS WITH PINEAPPLE

Steps:

• Preheat the oven to 375 degrees F. Place the sweet potatoes in a 2-quart baking dish. Set aside.
• In a medium pot, melt the butter over medium-low heat. Add the sugar and stir until smooth. Drain the pineapple in a strainer, reserving the juice. Stir in about half the pineapple and half the pineapple juice; reserve the rest of the pineapple and juice for another use. Stir in the cinnamon, cloves and salt. Bring the mixture to a boil, remove from the heat and add the vanilla extract. Pour the mixture directly over the sweet potatoes.
• Cover the dish with aluminum foil and bake until the sweet potatoes are just tender, about 45 minutes. Remove the foil and continue to bake until the sweet potatoes are caramelized, 20 to 25 minutes more.
• Plate and serve immediately. Pour extra sauce from the bottom of the baking dish on top.

GRANDMA'S PINWHEEL CANDY

Steps:

• Mix all but peanut butter together.
• (add more milk/ or sugar if you need. Should be like a doughy ball, but not real sticky).
• On wax paper, sprinkle some of the sugar on it to help if from sticking, and roll out mixture. Make it as square as possible.( I roll mine out sort thin, but again this depends on your preference).
• Smooth on peanut butter to desired thickness.
• Start on oneside, and begin rolling it up. (It will look like a large log) Put sugar on your hands and keep putting on 'log' as you roll it up to help make it easier.
• Take the 'log', and roll it up in wax paper, and then a kitchen hand towel (to help keep shape) and chill in the fridge (or freezer if you are in a hurry)The colder- the easier to slice.
• Once cold, slice as desired thickness.
• (put wax paper in between layers when stacking so the pieces don't stick together).
• Keep refridgerated until time to serve.

HARD MAPLE CANDY

Steps:

• Grease a 15x10x1-in. pan with butter; set aside. In a large heavy saucepan, combine the sugar, corn syrup and water. Cook over medium-high heat until a candy thermometer reads 300° (hard-crack stage), stirring occasionally. , Remove from the heat; stir in maple flavoring. Immediately pour into prepared pan; cool. Break into pieces. Store in an airtight container.

GRANDMA'S BUTTERSCOTCH CANDY

Steps:

• Heat corn syrup, sugar, and peanut butter together in a saucepan over medium heat until boiling, stirring occasionally.
• Combine peanut butter mixture with cereal in large mixing bowl, mix well by hand.
• Press mixture firmly into cookie sheet.
• Melt chocolate chips and butterscotch chips together, spread over cereal mixture.
• Refrigerate to set chocolate.
• Remove from refrigerator after chocolate is set, allow to return to room temperature for easier cutting.
• Cut in 1" by 2" rectangles.
• Keeps well in freezer.