Tag Archives: light corn syrup

I want candy

7 Apr

I have always been impressed with those who are able to make candied anything: nuts, fruit, hard, soft, etc., etc.  I have been successful in making melted chocolate candies and even made a few batches of marshmallows one Christmas.  So, when I saw this recipe, I jumped on it, hoping that I would find another candy I could easily make with few ingredients and no need to heat sugar to a particular temperature.

One thing I did not really think about was the average relative humidity in Florida…a MILLION %.  Okay, not really, but it is anywhere from 10-20% higher in the Orlando area compared to Dallas.  BUT, the oddest thing is my grandmother’s home in East Texas is very close to Shreveport, LA.  In doing a bit of research, I did find that the relative humidity of that area is very similar to ours.  So, in theory, the only thing that would make much of a difference in recipes would be out altitude.  To make a long story longer, this recipe did not really turn out all that great in the end.

If you live in a northern or western state where it’s commonly dry, then this should be a good recipe for you!

Before I begin, this is a very time consuming process.  It requires boiling, boiling, cooking down, and then letting everything cool and dry.

Candied Citrus Peel

  • 2 medium oranges
  • 2 medium lemons
  • 1 medium grapefruit
  • Boiling water (2 @ 8 cups each)- boil peel in this
  • another 1.5 cups water (use in recipe)
  • 1.75 cups sugar (plus another 1-2 cups for later)
  • 1/2 cup lite corn syrup
  • 1 pkg (3oz) lemon flavor gelatin

With a sharp knife, score and peel fruits into quarters; pull away from pulp (save fruit for another day’s salad). *side note: oranges are very pithy…peel as much of it away as you can*  With the sharp knife, cut peel into long, thin strips.  Heat peels and 8 cups of water in a large kettle over high heat to boiling; boil for 15 minutes; drain peels in colander and rinse.  With 8 more cups of hot water, boil peels 15 minutes (again); drain.  In same kettle over high heat, add 1.5 cups water, sugar, and corn syrup; heat until boiling and sugar dissolves, stir frequently.  Gently stir in peels.  Reduce heat to med-low and cook until most of syrup has been absorbed, about 40-50 minutes, stirring occasionally.  Remove from heat; gently stir in gelatin until dissolved; cool 10 minutes.  Mixture will be thick and sticky.  Onto wax paper, place 1 cup of sugar; lightly roll a few pieces in sugar.  Continue and add more sugar if necessary.  Place the sugar coated peels in a single layer on wire racks overnight or about 12 hours.  Store in tightly covered container up to two weeks.

Mine looked like this after they dried.  My son really liked the lemon peels, I think because I hadn’t really trimmed enough of the pith from the oranges.  I also forgot to use a grapefruit.  These would have made it to work with my husband except that I left the container on top of the stove and there is a vent from the oven that made all of the peels get all melty and drippy (if those are actually terms).  So, I ended up having to toss them.

I think I would also add limes to the mix in the future.

Grandma’s Notes: 4/3/99- Made strawberry pie for April (1st one I ever made); also made a chocolate pie.  We had a birthday party for April.  She got so many nice gifts.  Today, a lot of wind and rain.  THANK YOU LORD FOR LOVING ME WITH ALL MY IMPERFECTIONS.  HELP ME TO IMPROVE.  PRAISE YOUR NAME, NO STORM HERE.

And, I’m back in the game!

26 Mar

So, being out of commission for over a week really drains you, not only physically (duh) but mentally too.  I found, upon returning home from the grocers, I was craving something to cook/bake/can/anything.  Although we did end up eating at Taco Bell for dinner…don’t judge.  Once I got home and sorted through our spoils of shopping, I had to decide when to make what.  Since I missed last week, I needed to cram two weeks of recipes into one.  I quickly saw that it would not be too difficult, as there were a couple baked goods and even some individual icings that could easily be paired with one another.  Tonight’s pairing was no exception.

Fudge Nut Cake:  Think uber-chocolately devil’s food meets grandma’s chocolate cake.  It was not too sweet and not too many nuts.  Just enough to need something with a little more “umph” to complement the final product

Nut Fudge Cake

-enter Marshmallow Icing-

This guy has the sweetness of marshmallows with the spreadability of a microwave store-bought icing.  Sorry the picture is blurry.  It’s hard for the camera to focus on all the white!

Marshmallow Icing

 

It would go great on a cake (chocolate seems to be best), with peanut butter (think fluffernutter sammy), or even over ice cream.  This is one of those icings that you make, taste, taste again, and then have on your cake…THEN you realize how much sugar you’ve consumed.  But, alas, it is now too late and you must suffer through a delightful sugar coma…WELL worth the slight ache in the tummy!

Marshmallow Icing-

  • 2 egg whites
  • 1.5 cups sugar
  • 5 TBSP water
  • 2 TBSP light corn syrup
  • 1 cup small marshmallows
  • 1 tsp vanilla

Put sugar, water, corn syrup, and egg white in top of double boiler, mix thoroughly.  Place over boiling water.  Beat constantly with mixer for 5 minutes.  Add marshmallows and continue beating for 2 more minutes.  Remove from heat; add vanilla and beat until cool enough to spread.

*also, this is a great Bill Cosby icing…you know that kind: the icing Cliff would put on a cake after he took a piece out of the middle and tried to hide it from Clair on the Cosby Show.  When you slice through the cake the seam gets hidden by the marshmallow…amazing!

 

Check out that oozing over the edges!

Grandma’s Notes: 3/21/95- Found water leak under house; called plumber.  Jesus said in Mark 3:35, “For whosoever shall do the will of God, the same is my brother, and my sister, and my mother.” LORD IMAGINE ME A SISTER OF YOURS!  WONDERFUL PROMISE: MAY I NEVER FORGET THAT.  Heavy fog, can’t see the trees.

3/1/98-Amber washed the dishes.  April dried and put them away.  George picked up their car to do some work on it.  Anthony came.  Barbara called.  They all went with her to Longview.  Orzo Bush called wanting to see how Buster McMahon was doing.  Bro. Bill called and said he (Buster) was better.  THANK YOU LORD FOR ANSWERED PRAYER.

Strawberry pie Recipe!

11 Feb

Update…the sauerkraut was a hit.  It was not as “sour” as expected, but it went really well on our Hebrew National All-Beef Franks!

 

So, what goes best with hot dogs? Strawberry pie, of course.  So, I pulled out the cookbook and began to mix a syrupy concoction of sugar, water, corn syrup, & corn starch.  Well, as soon as the pot hit the heat, I noticed small back dots in the mixture…ANTS!  They had taken over my box of corn starch.  So, I sent the hubs to Winn-Dixie to get more.

Take Two: I mixed everything to the T.  Even when I cooked it “over low heat, stirring constantly” the mix never got clear and really didn’t thicken much.  So, I turned up the heat and tried that…NADA!  I still took the pot from the heat and added jello (strawberry, of course).  I then placed it on the counter to cool.  When it had cooled, it tasted like a knock-off, generic, over-the-counter, crappy COUGH SYRUP!!!  What the…

Third time’s the charm: I did a quick Bing search for fresh strawberry pie (while on the phone with my mom, who hadn’t made a pie like this in YEARS). I found a great site called Brown Eyed Baker and her Fresh Strawberry Pie recipe.  THANK YOU JESUS!  I was able to use most of Grandma’s and a bit of BEB’s to make my own pie.  Want the recipe?!

Amber’s Fresh Strawberry Pie

  • 1 cup sugar
  • 1 TBSP light corn syrup
  • 2 TBSP corn starch
  • 2 pints fresh strawberries, hulled and cut in half
  • 6 pureed fresh strawberries (take from above pints)
  • 1 pastry crust
  • Whipped Cream (Redi Whip, of course)

Bake empty piecrust according to crust instructions and cool.  Combine sugar, syrup, starch, and puree in a sauce pan on med-hi heat.  Dissolve all ingredients and bring to a boil, boiling for 2 minutes.  Take mixture from heat and transfer to a large bowl.  Cool to room temperature (BE PATIENT!!!).  Once cooled, add strawberries to syrup and mix well.  Pour into cooled pie crust and refrigerate for at least an hour and a half.  Serve with whipped cream.

MY Strawberry Pie

My helper, helps again

Grandma’s Notes: 2/14/97- Someone left a vase of long stem red roses on my table with no note.  THANK YOU JESUS.  2/23/97- Frank called about Easter plans.  3/6/97- Lance cleaned out my carport; I bought a new vacuum and George assembled it.  LORD, HELP ME TO SEE OTHERS IN THE PATIENCE YOU WITH THEM TO OBTAIN AND HELP THEM TO BE THAT PERSON.

 

Oh, and on another note…

My New $6.99 Grater