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LOCATION: Recipes >> Candy >> granulated sugar, brown sugar, and corn syrup, heat to boiling over

Print this Recipe    granulated sugar, brown sugar, and corn syrup, heat to boiling over

high heat, stirring frequently, until sugar completely dissolves.
With pastry brush dipped in water, wash down sugar crystals on side
of pan.

Set candy thermometer in place and continue cooking, without
stirring, until thermometer reaches 238F., or soft-ball stage (when
small amount of mixture dropped into very cold water forms a soft
ball that flattens on removal from water).

Remove saucepan from heat. Cool mixture to 210F., about 8 minutes,
without stirring. Sprinkle white chocolate over mixture, let stand
1 minute. Add walnuts and stir with wooden spoon just until
chocolate and nuts are incorporated (do not over mix).

Immediately pour mixture into pan (do not scrape inside of saucepan).
Cool candy in pan on wire rack 30 minutes or until firm, but still
warm. Lift foil and candy out of pan and place on cutting board.
While warm, cut candy into 8 strips, then cut each strip crosswise
into 8 pieces. Cool completely on foil on wire rack. Store at
room temperature in tightly covered container, with waxed paper
layers, up to 3 weeks. Makes about 21/4 pounds or 64 candies.

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