Peanut Oyster Candy Food

OLD-FASHIONED PEANUT BRITTLE

Steps:

• Gather the ingredients.
• Line a work surface with heatproof pads or pot holders. Generously grease 2 (13 x 9 x 2-inch) rimmed baking sheets. Place the prepared sheets on the protected work surface.
• In a large saucepan with a candy thermometer attached, combine the sugar, corn syrup, and water.
• Cook the sugar mixture over medium heat, stirring frequently, until the sugar dissolves. Bring the sugar mixture to a boil. Carefully add the butter, stirring until melted. Begin to stir frequently when syrup reaches the thread stage, about 230 F.
• When the temperature reaches the soft-crack stage (280 F), add the peanuts. Stir constantly until hard-crack stage (300 F), is reached.
• Remove from heat and stir in baking soda. Mix well to combine.
• Immediately pour the mixture evenly into the prepared baking pans.
• As the peanut brittle cools, stretch it thinner by lifting and pulling at the edges with forks. Loosen the brittle from the pans after about 7 to 8 minutes, flipping the brittle over while the mixture is still semi-solid and flexible (the mixture should be removed from the pans as quickly as possible to avoid sticking).
• Break the hardened candy into pieces as desired. Store in an airtight container.

POTATO CANDY

Steps:

• Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

PEANUT BUTTER CANDY

Steps:

• Butter an 8x8x2 inch square pan. Set aside.
• In a 2 quart saucepan with a candy thermometer inserted, cook sugar, light corn syrup, milk, and salt, until thermometer reads 234 degrees F (112 degrees C). Remove from heat and stir in vanilla and peanut butter.
• Put peanut butter mixture in a large mixing bowl and beat until mixture begins to thicken. Pour into prepared pan. Chill until completely cooled. Cut into squares.

OYSTER CANDY

Steps:

• Chocolate must be exactly 2 pounds. Melt chocolate in a double boiler and cool slightly.
• Whip cream until stiff.
• Gradually fold whipped cream into melted chocolate.
• Refrigerate until it is a chiffon texture. Watch carefully.(Stir and check every 5 minutes. Will take 5-30 minutes.)
• Roll into teaspoon size balls and then roll in chopped walnuts. Refrigerate on waxed paper till set. Keep stored in refrigerator or freezer. Freezes very well.

PEANUT OYSTER CANDY

Steps:

• In a medium bowl mix together well the cream cheese and vanilla.
• Slowly stir in the powdered sugar until you can form small balls in your hand without them sticking.
• Place on a baking sheet and place in the fridge until a light crust forms.
• Melt chocolate and dip balls into warm chocolate-sprinkle on the nuts.

CHOCOLATE POTATO CANDY

Steps:

• Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

PEANUT BUTTER CANDY

Steps:

• Line a 9-in. square pan with foil; butter the foil with 1/2 teaspoon butter and set aside. , In a microwave-safe bowl, melt candy coating; stir until smooth. Stir in peanut butter until melted. Transfer to prepared pan. Cool to room temperature. Cut into squares.

MASHED POTATO CANDY

Steps:

• Mix together all ingredients, except peanut butter.
• Add sugar until it's of dough consistency.
• Refrigerate to chill dough for an hour or two.
• Roll out onto powdered sugar dusted bread board or waxed paper.
• Spread peanut butter over potato dough.
• Roll it up like a jelly roll loaf.
• Refrigerate for about an hour, then slice into pinwheels.