It's been quite warm here for a couple weeks, and then a cold snap hit us again. While I'm working in the garden, I like to have a sweet to suck on. It keeps me hydrated so I don't have to stop so often and get a drink. This cooler weather was the perfect opportunity to make one of my favorite hard candies, Mandarin Butter Toffees. I reduce the sugar so they are tart to promote your own saliva glands to kick in but not overly sour. They are rich and creamy. The tangerine extract and dehydrate zest of all those Mandarin oranges I put up in January will work nicely in this recipe too. Tangerine extract settles you to focus internally and encourages mental alertness by way of the offactory nerves.
Mandarin Butter Toffees
Makes 2 1/2 pounds. How many candies depends on how big you cut them.
What you'll need
1 1/2 cups sugar or sugar substitute equivalent
1 cup light corn syrup
1- 14 oz can sweetened condensed milk
2 tsp Mandarin orange extract
2 TBS Mandarin zest
1 tsp vanilla extract
Putting it together
- Line an 9x11 pan with buttered parchment or waxed paper. Make sure you have a 3"-4" paper edge to lift the candy from the pan.
- In a large heavy bottomed saucepan, add sugar, zest, butter, and corn syrup.
- Stirring constantly over medium heat bring mixture to a boil.
- Continue cooking without stirring for 4 minutes.
- Remove from heat and gradually pour in milk. The mixture will foam up drastically.
- Once all the milk is added and the foam dies down, return pot to the stove over medium heat.
- Cook and stir until candy thermometer reads 244℉ hard ball stage.
- Add extracts and stir well.
- Pour candy into prepared pan.
- Let set until cooled.
- Lift candy from the pan and cut with a uttered knife into 2"x 1" rectangles. You may roll the edges slightly.
- Wrap each piece in 1 1/2"x 3" cut waxed paper rectangles. Store in cool, air tight container.
Y'all have a blessed day!
Chef Jo
Yum! Looks so good!
ReplyDeleteThis sounds delicious. I have to try this one!!!
ReplyDeleteIt is!
Delete