Unit 10 Recipes
Popcorn Balls
Ingredients
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1 cup sugar
1 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
3 tablespoons butter
1 teaspoon vanilla extract
Food coloring, optional
Directions
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Place popcorn in a large baking pan; keep warm in a 200° oven.
In a heavy saucepan, combine the sugar, corn syrup, water and salt. Cook over medium heat until
a candy thermometer reads 235° (soft-ball stage).
Remove from the heat. Add the butter, vanilla and food coloring if desired; stir until butter is
melted. Immediately pour over popcorn and stir until evenly coated.
When mixture is cool enough to handle, quickly shape into 3-in. balls, dipping hands in cold
water to prevent sticking. Yield: 20 servings.
Microwave Hard Candy
Ingredients
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1 cup sugar
1/2 cup light corn syrup
LorAnn liquid food coloring (as desired)
1/2 dram (1/2 teaspoon) LorAnn flavoring oil (as desired)
Confectioners' sugar, optional
Directions
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Thoroughly mix sugar and light corn syrup in a 4-cup microwave-safe glass bowl. Cover with
plastic wrap and microwave on high for 2 minutes. Remove from microwave and carefully
remove plastic wrap.
Quickly stir the sugar mixture and then cover with a new sheet of plastic wrap. Microwave on
high for 2 minutes. Remove from microwave, carefully remove plastic wrap and stir.
After boiling has ceased, stir in coloring and then flavoring. Pour syrup quickly but carefully onto
a lightly greased baking sheet and score at once to mark squares. Break into pieces when cool and
dust with confectioners' sugar if desired, to keep from sticking. Store in airtight
containers. Yield: none.
Christmas Hard Candy Recipe
Ingredients
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3-1/2 cups sugar
1 cup light corn syrup
1 cup water
1/4 to 1/2 teaspoon cinnamon or peppermint oil
1 teaspoon red or green food coloring
Directions
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In a large heavy saucepan, combine sugar, corn syrup and water. Cook on medium-high heat until
candy thermometer reads 300° (hard-crack stage), stirring occasionally. Remove from the heat;
stir in oil and food coloring, keeping face away from mixture as odor is very strong.
Immediately pour onto an oiled baking sheet. Cool; break into pieces. Store in airtight
containers. Yield: about 2 pounds.
Eggnog French toast
2 eggs, beaten slightly
1 1/2 cups eggnog
1 1/2 tablespoons ground cinnamon
1 teaspoon pumpkin pie spice
12 slices French bread
Directions
1. Whisk the eggs. eggnog, cinnamon, and pumpkin pie spice together in a mixing bowl until well
blended. Pour the mixture into a shallow dish.
2. Preheat an electric skillet to 300 degrees F (150 degrees C). Lightly grease the skillet.
3. Dip one slice of bread at a time into the eggnog mixture, being sure to coat each side of the
bread thoroughly.
4. Place the prepared bread slices into the preheated skillet, and cook, turning once, until golden
brown on each side. Place cooked slices on a serving plate and cover with foil to keep warm until
all French toast is cooked. Serve immediately