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Chocolate Barvarian Cream Pie

13 Jan

1-9 inch graham cracker crust

1-3/4 cups milk

1 envelope unflavored gelatin

2/3 cup sugar

6 TBSP cocoa

1 TBSP light corn syrup

2 TBSP butter

3/4 tsp vanilla

1 cup heavy cream

Pour 1 cup milk into a saucepan; sprinkle gelatin on top. Let stand 5 minutes to soften gelatin. Combine sugar and cocoa; add to mixture in saucepan. Add corn syrup. Cook over medium heat; stirring constantly until mixture comes to a boil. Remove from heat. Add butter, and stir until melted. Blend in remaining 3/4 cup milk and vanilla. Pour into large bowl. Let cool to room temperature. Chill until almost set. Whip cream until stiff. Whip cooled mixture on medium speed until smooth. Blend half of whipped cream into chocolate mixture on low-speed just until smooth. Pour into pie shell. Chill until set. Top with whipped cream.

Peanut Brittle

31 Dec

Fresh Made Peanut Brittle is a true Southern treat. Although time consuming, it is definitely worth the wait. Peanut Brittle is a great make ahead recipe. It will keep for several weeks in an air tight container. Makes a great gift.

3 cups sugar

1 cup light corn syrup

4 1/2 cups skinless salted roasted peanuts

4 TBSP unsalted butter

2 tsp vanilla

2 tsp baking soda

Coat 2 12×17 cookie sheets with vegetable spray. In a heavy 5 quart saucepan with a tight-fitting lid, combine sugar, corn syrup, and 1/2 cup water. Cover pot and bring to a boil over medium high heat, about 5 to 8 minutes. Swirl the pot often over the stove burner to dissolve the sugar. Keeping the lid on will keep sugar crystals from forming inside the pot; If crystals form, wash down the sides with a wet pastry brush.

Once steam begins to rise around the lid, remove it and reduce heat to medium. Insert candy thermometer, and continue to boil until temperature reaches 230 degrees.

Add peanuts, and stir constantly with a metal spoon until mixture reaches 300 degrees, about 13 to 18 minutes. At this point, the candy should be a rich, golden brown.

Immediately remove from heat, and quickly add butter, vanilla and baking soda. Stir until butter melts, mixture will become foamy. Pour half down the center of each prepared pan; spread evenly with a spatula. Allow to cool at least one hour

Turn candy out of pan and break into pieces. Store in an air tight container. Will keep several weeks.

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