At one point I got a new set of kettles and tried to make these in my new pans. Didn't work because my new stainless steel pans cooled off differently than my old aluminum one. So I dug the old one out of the goodwill box and kept it just for making these candies.
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- 2 c
- white sugar
- 1/2 c
- karo syrup & fill the cup with milk
- 2 Tbsp
- 1 Tbsp
- 1/2 lb
- spanish peanuts
1Boil the sugar, syrup, milk and cocoa to soft ball stage. You must use a candy thermometer Remove from heat.
2Add your butter. Beat until thickening. This can take a while. Your mixture needs to cool while you stir and beat it. Add the peanuts. Mix well. Drop from buttered teaspoons onto wax paper.
3If the mixture gets too thick for dropping you can thin it with a little bit of milk.