Stir together in a large heavy kettle. Bring to a boil without
stirring. If needed, you can wash down the sides of pan with slightly
wet basting brush. After it comes to a boil add 1/2 to 3/4 cube butter
(not margarine). Do not stir as it boils to firm soft-ball stage. Not
too firm, but not too soft. Just above 230 on candy thermometer.
Careful, as it gets too firm quickly when it gets that hot. (I boiled
it to 240. Worked well.) Do not stir while cooking or it will go sugary.
Pour onto buttered platters (marble slab) and let it cool till just
barely warm to the touch. (i used my largest pyrex 10x14 cake pan and
the white heating platter. Could divide in 3 if you have enough glass
platters, depending on the flavors you want. Flavor them as below:
Orange Base:
grate 2 orange rinds and add to base (this is enough for the whole base). Add just a little orange juice to base. Beat by hand with wooden
spoon until it turns hard and creamy and quite firm and opaque.
Mint Base:
put in a little green food coloring and peppermint extract. Beat by
hand with wooden spoon as above.
Cherry Base:
Add little pink food coloring and cherry extract and/or well-dried
marachino cherry bits. Beat by hand with wooden spoon as above.
Maple Base:
add maple extract. Beat as above.
When firm and opaque, mold into a long snake on wax paper. Roll up and
chill in refrigerator overnight. Form into balls for dipping. The
balls can be frozen. Stores up to a year if well covered.
stirring. If needed, you can wash down the sides of pan with slightly
wet basting brush. After it comes to a boil add 1/2 to 3/4 cube butter
(not margarine). Do not stir as it boils to firm soft-ball stage. Not
too firm, but not too soft. Just above 230 on candy thermometer.
Careful, as it gets too firm quickly when it gets that hot. (I boiled
it to 240. Worked well.) Do not stir while cooking or it will go sugary.
Pour onto buttered platters (marble slab) and let it cool till just
barely warm to the touch. (i used my largest pyrex 10x14 cake pan and
the white heating platter. Could divide in 3 if you have enough glass
platters, depending on the flavors you want. Flavor them as below:
Orange Base:
grate 2 orange rinds and add to base (this is enough for the whole base). Add just a little orange juice to base. Beat by hand with wooden
spoon until it turns hard and creamy and quite firm and opaque.
Mint Base:
put in a little green food coloring and peppermint extract. Beat by
hand with wooden spoon as above.
Cherry Base:
Add little pink food coloring and cherry extract and/or well-dried
marachino cherry bits. Beat by hand with wooden spoon as above.
Maple Base:
add maple extract. Beat as above.
When firm and opaque, mold into a long snake on wax paper. Roll up and
chill in refrigerator overnight. Form into balls for dipping. The
balls can be frozen. Stores up to a year if well covered.
