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11:54 am
May 14, 2005
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blueberrylu said:I make candy that taste like toffee/heath bar with a mix like this. It's poured over saltine crackers you have laid flat on a a cookie sheet that has been coverd with buttered foil. You bake it for a few minutes, then spread on choc chips and spread those out when they melt. It is yummo.
That's what I call cracker candy. I have a recipe just like that! It's wonderful.
7:55 pm
October 9, 2009
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Hmmmm. Mine turned a lovely rich brown color with a definite oil (butter) slick over the top. It's in a buttered waxed paper lined pan now to cool off. Lots of butter fat is dripping to the sides, but the main mass of candy looks a lot like a pile of melted Sugar Daddies without the sticks.
I'll tell you what it's like once it's cool enough to cut. If I can cut it.
7:59 pm
May 14, 2005
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Sugar Daddies!! That's what I was trying to think of. That's why this candy reminds me of! I couldn't think of the name.
8:26 pm
November 15, 2008
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Oh gosh! Sugar babies (the little oval ones in a bag) That's the candy my dad always brought me when I was little. I'll need to make this one!
9:09 pm
October 9, 2009
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Well, it's cool. It's brittle, the edges shatter easily, and it tastes like the best burn sugar toffee I've ever eaten in my life! My candy is neither chewy nor soft. The texture is reminiscent of toffee – that sort of hard yet brittle texture.
The larger pieces are in a tin. The small pieces and the toffee dust are in another tin to grace the cinnamomon pull apart coffee cake I'm taking up to my sister's for Christmas.
Next time I make it, I may pour it over chopped pecans.
This be some totally good shi-, ahem, stuff!
9:23 pm
May 14, 2005
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Maud, I think I must have cooked mine a little bit less the first time. It was soft, caramel-like, and stayed that way. The next two times, it was more brittle. I like it better that way. I'm gonna make either peanut brittle or cashew brittle with it! (Why use another recipe? This one's easy! I love recipes that are versatile.)
9:59 pm
October 9, 2009
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It's a very easy recipe, indeed, Suzanne, and one I'm keeping. The flavor of the candy is heavenly!
One word of warninig to novice candy makers (like me). The vanilla hissed and spat and behaved most unseemly when first dumped atop the hot syrup. In retrospect, I ought to have expected such a violent reaction but I didn't and I admit to being a tad skeered when my pan of buttery goodness became all fierce and spitty. It calmed down when I removed the pan from the heat while stirring devotedly.
To be entirely frank, I've never made candy before because the directions are such a bore what with soft ball stages, hard crack stages, brittle thread stages, etc. I'm very pleased with my first attempt and will make it again soon.
I'm thinking that this stuff would be lovely crumbled over ice cream or crumbled and baked in a pound cake, or crumbled and sprinkled over a caramel frosted spice cake. Or crumbled and spooned directly into my gaping pie hole!
6:13 pm
October 17, 2008
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majonjar said:
I have a question about the Cast Iron Pan Candy…and I hope someone has made it and can help me out. Well I tried it this morning and it was a mess! I burned it ……well I tried again and I have never made candy befor so I think I under cooked it for fear of it burning again since that is a lot of butter to toss in the trash….well it came out very soft….not moldable should it harden up some if made right? I do not have a candy thermometer so I will the next time go the full 15 mins and see if that makes a differenc. Any suggestions as to what I should have done? Does it matter if one uses dark brown sugar vs light brown sugar?
Thanks
Sara
6:29 pm
October 17, 2008
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Has it hardened up, Sara? I burnt mine, too, TWICE!!! When it looked like caramel, I shut it off and just stirred like heck to get the butter worked in. And it hardened up after a bit. Suzanne said hers was more like caramel her first time………it's how you would like it!! There are so many varieties to do with it!!
Good luck!
6:35 pm
February 10, 2009
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If you're really hesitant, start out with 1/2 a stick of butter and 1/4 cup of sugar. yep, even that's too much to waste like crazy too, but it's a little less at least. I'm not sure I'd use less than that, but it's at least a little better. I got lucky with my first batch, it turned out great, my second batch, not so much but it's still edible, just not what I'd give for gifts.
My second batch was a little too soft for my taste, but it's good to learn I suppose. Both times it all looked like a total mess for several minutes, don't give up, just stir like crazy!
6:35 pm
November 18, 2009
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Thanks for moving me over I did not see this thread going on….The candy never hardened up, but it is good, Hannah my 12 year old loved them and DH did too said they just melted in his mouth and liked them better soft…..but these are way to soft you could almost spread them out with a knife…oh well will try again another day
My mother would make something similar to this and pour over graham crackers then add chocolate chips and toasted coconut on top.
8:31 pm
November 8, 2009
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Yummy! I couldn't wait any longer and made the pan candy. I used my cast iron dutch oven because I was afraid my skillet would be too shallow. I added a splash of rum instead of vanilla, but it is very, very subtle, maybe I needed two splashes. I did the spoon stirrer with plastic spoons and they looked great but a little plain and I didn't have any sprinkles…but I found a bag of semi-sweet mini morsels and sprinkled them on the hot goo on the spoons. I very gently spread the mini-morsels and it made a lovely layer of chocolate over the spoon, not quite to the edges so the toffee shows. I think my candy is somewhere between soft and brittle. My candy started getting cool before I was done so I rolled some up in small balls, made an indentation, filled it with mini-morsels and pressed them in. They are cute and delish! I appreciate all of Suzanne's tips and the discussion here.
10:15 am
May 14, 2005
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I made cashew brittle with this and it came out great! I added a cup of cashews right at the end, stirred it in, then poured it out into a big pan and pressed it flat real quick before it got hard.
10:23 am
November 8, 2009
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I made the candy Sat. and it turned out good. It was a little soft but workable. I poured it onto waxed paper lined cookie sheets spread with butter. Put it on the back porch to cool faster. I had saved a lot of butter papers and used them to roll some up in. I also had made some candied pecans and put one in the middle and rolled it up for some of them. Way too good! My granddaughter did the twisting! She did a good job. The candy is so good but one little piece is enuf to make the sweet craving go away for at least a few hours!
Enjoy!
Forgot to say I am going to make the spoons this week. It looks like it would be fairly easy to do. I have some heavy duty ones.
5:08 pm
December 28, 2008
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Can't believe I still have not tried this! Very soon. And I may have to open the jug of cashews I got someone as a Christmas gift. He should find it worthwhile, since he will also get to enjoy the brittle!
12:39 pm
December 28, 2008
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Finally, finally, FINALLY tried this, and it is soooo yummy. However, I am going to have to enjoy it vicariously through others because I don't seem to have the knack for making it myself.
First trial resulted in a soft, grainy candy that tastes wonderful, but is not something I would gift to anyone. Am considering using it as a base for a pineapple upside down cake later (if it hasn't been nibbled gone!). Tried adding it to coffee, just because it was there, and it produced a lovely hot buttered rum effect.
Second trial produced something I can't really even describe! Since I was trying a half batch to get the mechanics worked out, I thought it best to cook for only 10 minutes. Given what happened to the first trial, I waited to start the 10 minute count until it started to bubble. After 10 minutes it really looked good, so I took it off the fire and added some rum. All looked good still, then it curdled. Stir, stir, stir. No good. So I put it back on the fire and stirred for another 15 minutes! It looked like fried sugar in butter sauce! Figure I can add some cinamon rolls and pecans and call it sticky buns.
Candy it is not…
(Can I blame it on the stove?)
2:05 pm
August 15, 2008
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3rd times a charm Pete!
10:19 pm
August 20, 2008
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Another twist on this candy…..
I added a tablespoon of cocoa powder. It turned out really good.
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