OLD-FASHIONED RIBBON CANDY RECIPE
Ribbon candy is an old-fashioned favorite. This hard candy recipe is a traditional pulled candy that can be colored and flavored in any way you like.
Provided by Elizabeth LaBau
Categories Dessert Cookies & Candy Candy
Time 1h45m
Yield 19
Number Of Ingredients 6
Steps:
- Gather the ingredients.
- Prepare four cookie sheets by spraying them with nonstick cooking spray or covering them with a light layer of oil.
- Preheat oven to 200 F. Combine sugar, corn syrup, and water in a large saucepan. Bring to a boil over medium heat, stirring continuously, until sugar dissolves.
- Insert a candy thermometer and continue cooking without stirring until candy reaches 285 F (soft-crack stage).
- Once the proper temperature is reached, remove candy from heat immediately and stir in peppermint extract.
- Pour 1/3 of the mixture onto a prepared cookie sheet and place it in the heated oven to stay warm.
- Pour another 1/3 onto a second sheet and sprinkle green food coloring on top. Place this sheet in the oven as well.
- Add red food coloring to remaining 1/3 of candy.
- Pour candy out onto a marble slab or heat-safe cutting board. Allow it to sit briefly until it forms a "skin."
- Spray a bench scraper or heat-safe spatula with nonstick cooking spray, and use the tool to begin spreading candy out and pushing it back together, working it across the board and allowing it to cool. Don't forget to check out the instructions showing how to pull candy if you get confused about the process.
- As soon as the candy is cool enough to handle, but still quite hot, begin to pull it. If you have plastic gloves, put them on and spray the gloves with nonstick cooking spray-this will help prevent overheated or burned hands. Take candy in both hands and pull hands in opposite directions, stretching candy into a long rope.
- Bring ends of strands together and twist candy into a rope.
- Then pull rope out into a long strand.
- Continue to twist and pull candy until it has a satin-like finish and is an opaque red color.
- Once candy is still pliable, but barely warm, pull it into a strand about 2 inches thick, and place it on remaining prepared baking sheet. Put this sheet back into oven, and remove baking sheet with uncolored candy syrup. The pulled candy will remain pliable in the warm oven while you work the second portion.
- Repeat pulling procedure with the second, uncolored portion of candy. In the end, candy should be a pearly white color.
- Form into a log 2 inches in diameter, just like red candy.
- Repeat pulling procedure with last, green portion of candy. In the end, candy should be an opaque and satiny green color.
- Form into a log 2 inches in diameter.
- Remove candies from oven. Cut a 5-inch segment from each of the green, white, and red logs, and place them next to each other on fourth greased cookie sheet, with the white in the middle.
- Begin to pull candies together, gently molding them together as candy gets thinner. Try to end up with a very thin piece of tri-colored candy 1-inch in height.
- Once twisted candy is the shape you want, use oiled kitchen shears to cut them to into approximately 6- to 8-inch lengths.
- Immediately push them into a ribbon shape and place them on a baking sheet to set at room temperature.
- Repeat pulling and cutting with remaining candy.
- If candy gets too hard to pull, place in the warm oven for a few minutes to soften, but don't let it sit too long and melt.
- The ribbons will get very hard at room temperature, but if left out for long periods of time they will get soft and sticky, so be sure to wrap them in cellophane once set.
Nutrition Facts : Calories 173 kcal, Carbohydrate 45 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 12 mg, Sugar 45 g, Fat 0 g, ServingSize 1 1/2 pounds (19 servings), UnsaturatedFat 0 g
NANA JOANN'S POTATO SALAD
Looking for a simple potato salad recipe for summer cookouts? Definitely try this one. JoAnn uses red potatoes in her recipe which is a great choice because they are firm and don't become super mushy in the potato salad. Since there are very few ingredients, using good mayonnaise and mustard is a must in this recipe. The mustard,...
Provided by JoAnn Reyes
Categories Potato Salads
Time 1h30m
Number Of Ingredients 9
Steps:
- 1. After boiling the potatoes and eggs allow them to cook. Dice the potatoes with the skins on. Peel and dice the eggs. Place in a large mixing bowl.
- 2. Add the finely chopped onions to the bowl and mix.
- 3. Add the remaining ingredients.
- 4. Mix well. Put in the fridge covered for an hour or more.
- 5. Before serving, pour into large serving dish. Smooth top. Add parsley and paprika to decorate. Then serve.
CHRISTMAS RIBBON SALAD
Spirits are light at holiday time around Debra Stoner's home--and so are many of the meas she serves. "I make this dessert every year at Christmas," she informs from Carlisle, Pennsylvania. "It's one of my husband's favorites. I slimmed down the recipe by using sugar-free gelatin and reduced-fat topping."
Provided by Taste of Home
Categories Desserts Lunch Side Dishes
Time 20m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish coated with cooking spray. Refrigerate until almost set, about 2 hours., In a bowl, dissolve lemon gelatin in 1 cup boiling water; whisk in cream cheese until smooth. Stir in pineapple and pecans. Fold in whipped topping. Spoon over first layer. Refrigerate until firm, about 1 hour., In a bowl, dissolve cherry gelatin in remaining boiling water. Add remaining cold water; stir. Chill until syrupy and slightly thickened. Carefully spoon over second layer. Refrigerate until set, about 4 hours.
Nutrition Facts : Calories 92 calories, Fat 5g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 140mg sodium, Carbohydrate 5g carbohydrate, Fiber 1g fiber), Protein 3g protein.
CANDY RIBBON
Provided by Food Network
Categories dessert
Time 30m
Yield 18 pieces, depending on the si
Number Of Ingredients 5
Steps:
- Before you begin this recipe, please take a class from a professional on working with sugar. This is a skill that professional pastry chefs develop after years of experience. Working with sugar will burn your fingers so know before you start that your fingers will develop burn blisters. Place the sugar, vinegar and water in a saucepan over high heat. Insert a candy thermometer and cook until the sugar reaches 320 degrees F. Use a pastry brush to keep the inside of the saucepan clean as the sugar cooks or the sugar may recrystallize. To do this, dip a clean brush in cold water and brush the inside of the pan clean. Pour the cooked sugar onto 3 or 4 silicone baking mats. If you want to color and/or flavor the sugar with food colors and/or flavored oils, this is the time to do so. Add a few drops of color to the sugar. Mix with a wooden skewer. To get started, push the sugar from the sides toward the center. This process takes a little while. Try to keep the sugar divided by color. Use the mat to push the firm sugar around the edges toward the center. Use a folding motion to accomplish that task. The next step is to pick up the sugar with your hands. Place each color under the heat of the sugar lamp. Pull the sugar until it becomes glossy and the color is evenly distributed. You will need to pull the colors simultaneously. Keep them under the sugar lamp but keep an eye on them. The lamp can melt the sugar so it is important keep rotating it and folding it onto itself.
- Start with 2 colors. I used green (mint) and yellow (lemon). Place the sugar pieces side- to-side. Pull and lengthen. Cut in half. Place them side-to-side again. Pull to lengthen. Cut in half and place them side-to-side. Now you have a flat piece of sugar that you are pulling long. Cut off the ends, (they are bulky), when the sugar starts to harden. Make some waves to create the ribbon. Join the 2 edges to make a circular ribbon. Voila! Beautiful for the holidays.
HOLIDAY RIBBON GELATIN
Layers of red and green make this festive salad a favorite during the Christmas season. Kids are sure to find it fun to eat, and adults will enjoy the combination of sweet-tart flavors. -Jenny Hughson, Mitchell, Nebraska
Provided by Taste of Home
Time 40m
Yield 15 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, dissolve lime gelatin in 2 cups boiling water. Add 2 cups cold water; stir. Pour into a 13-in. x 9-in. dish; refrigerate until firm but not set, about 1 hour., In a large bowl, dissolve lemon gelatin in 1 cup boiling water. Stir in marshmallows until melted. Cool for 20 minutes. In a small bowl, beat cream cheese and mayonnaise until smooth. Gradually beat in lemon gelatin. Stir in pineapple. Carefully spoon over the lime layer. Chill until firm but not set. , Dissolve cherry gelatin in 2 cups boiling water. Add remaining cold water; stir. Spoon over the lemon layer. Refrigerate entire gelatin salad overnight. Cut into squares to serve.
Nutrition Facts : Calories 236 calories, Fat 17g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 164mg sodium, Carbohydrate 19g carbohydrate (18g sugars, Fiber 0 fiber), Protein 3g protein.
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