Would like your advice/ideas

We do not make Opera Creams on a day when there is even so much as a cloud in the sky. (white fudge). Regular fudge will not set if it is raining at all. I think this is so funny - reading all the things that do not work with certain conditions, and just this morning DD asked why you use different temperatures to cook certain things at higher altitudes. Of course, at sea level, which is just about where we are, that is not anything to affect our cooking.

Susan C

Gem,

I think it is the vibration, not the noise, that makes the cake fall. When my sisters and I were young, we were always scolded about jumping around when there were certain things in the oven.

LauraJ

Hello? Opera Creams? Fudge? Recipes? *hint* *hint* LOL

I seriously would love it if you would share your recipe(s) please? I have a couple of people who I would like to give homemade (edible) gifts to, and I did a pink and green fluff pie last year, and some cookies... so I'd like to find a few other recipes to think about. Plus... even if I don't use them for gifts... I'd like them for us, please. ;o)

Gem

Yeah, that makes sense! Well slamming a door would definitely make BIG vibrations. ;o)

Gem

Brown Sugar Candy

2 C brown sugar 1 C cream or evaporated milk 2 C white sugar 1 tsp vanilla =BD C butter nutmeats

Cook to soft ball stage (236o F. ), stirring frequently to prevent scorching. Cool and add vanilla. Beat until creamy and add nuts. Or, as Mom always did, separate it before beating into two bowls. Let it cool, then add coconut to one bowl, and drop in mini haystacks. The other, add the nutmeats and either drop or pour into an 8X8 pan.

Later I will send some of Mom's other recipes for candy.

Opera Cream Candy

6 C sugar 1 Tbsp butter 1 C white syrup English walnuts 3 C light cream 1 =BD tsp vanilla

One half recipe is less creamy but easier to make.

*DO NOT MAKE ON A HIGH HUMIDITY DAY!!! Cook in heavy sauce pan to 236=B0F. =96 238=B0F. (Cook long enough) stirri= ng constantly over medium low heat. Some of the sugar will caramelize. Remove from heat and cool to lukewarm. Beat until creamy. Add vanilla. Pour in 8X8 pan 1" thick. It will stick some.

Carmels

2 C sugar 1 C milk 1 C brown sugar 1 C butter 1 C light syrup 4 tsp vanilla 1 C heavy cream

Combine sugars, syrup, cream, milk, and butter. Cook slowly, stirring constantly to 248o F. or firm ball. Remove from heat, add vanilla. Pour into greased 8X8 pan. When firm, turn out on board. Cut into squares.

English Toffee

There are many variations with this. Rely on your candy thermometer for reaching hard ball.

2 C brown sugar 1⅓ C Eagle Brand 3 Tbsp corn syrup 1 Tbsp butter ⅛ tsp salt 1 tsp vanilla

Cook to hard ball. Spread in buttered pan.

Sorry, I just remembered these are ALL US names for things. The Brown Sugar Candy is supposed to read 1/2 C butter.

I know this recipe alone has put inches on my hips. I have been known to eat an entire recipe of it, made up. Not now days, but it is way too good.

Susan

OMIGOD... this sounds exactly like what my Mom used to make!!! I'm SO happy now! :o)))) Thank you SO much!!

*hugs* Gem

2 C brown sugar 1 C cream or evaporated milk

2 C white sugar 1 tsp vanilla C butter nutmeats

Cook to soft ball stage (236o F. ), stirring frequently to prevent scorching. Cool and add vanilla. Beat until creamy and add nuts. Or, as Mom always did, separate it before beating into two bowls. Let it cool, then add coconut to one bowl, and drop in mini haystacks. The other, add the nutmeats and either drop or pour into an 8X8 pan.

Later I will send some of Mom's other recipes for candy.

Yummmm.... but I have to ask... is that a typo beside the salt for the English Toffee?

Thank you for sharing! :o)

Gem

6 C sugar 1 Tbsp butter 1 C white syrup English walnuts 3 C light cream 1 tsp vanilla

One half recipe is less creamy but easier to make.

*DO NOT MAKE ON A HIGH HUMIDITY DAY!!! Cook in heavy sauce pan to 236F. 238F. (Cook long enough) stirring constantly over medium low heat. Some of the sugar will caramelize. Remove from heat and cool to lukewarm. Beat until creamy. Add vanilla. Pour in 8X8 pan 1" thick. It will stick some.

Carmels

2 C sugar 1 C milk 1 C brown sugar 1 C butter 1 C light syrup 4 tsp vanilla 1 C heavy cream

Combine sugars, syrup, cream, milk, and butter. Cook slowly, stirring constantly to 248o F. or firm ball. Remove from heat, add vanilla. Pour into greased 8X8 pan. When firm, turn out on board. Cut into squares.

English Toffee

There are many variations with this. Rely on your candy thermometer for reaching hard ball.

2 C brown sugar 1⅓ C Eagle Brand 3 Tbsp corn syrup 1 Tbsp butter ⅛ tsp salt 1 tsp vanilla

Cook to hard ball. Spread in buttered pan.

:o) No fears about it being US (for me anyway)... I'm just across the border in Ontario, so I likely grew up hearing all the names and definitely the measurements. In fact I do NOT think in grams, etc... I need to see cups, tsps, etc to know what anyone is talking about! LOL

Gem

English Toffee

2 C brown sugar 1 1/3 C Eagle Brand 3 Tbsp corn syrup 1 Tbsp butter 1/8 tsp salt 1 tsp vanilla

Cook to hard ball. Spread in buttered pan.

Sorry - I was using a different font on my word processor and did not proof read this recipe.

BTW, what is the UK or anyone else's equivalent to Eagle Brand? Is that a world wide brand or just for US? I hate to be so unknowing, but have only ever lived here and have grown up with that as a sweetened evaporated milk product.

Susan C

Carnation sounds familiar as a brand for evaporated milk; not that we buy it anymore: too sweet Love & higs Christine

Eagle Brand is condensed milk, not evaporated. DA

Not sure about anywhere else, but we have Eagle Brand Sweetened Condensed Milk here in Canada. :o)

Gemini

Eagle Brand actually says on the can that it is Sweetened Condensed Milk, not evaporated (which is very loose and often used in tea or coffee). The Eagle Brand is often used for making candy or bar type of desserts, and my Mom used to occasionally spread it on bread as a treat. Of course she had a MAJOR sweet tooth. ;o)

Here are a few websites that give recipes for using the Sweetened Condensed Milk (not evaporated). Enjoy! :o)

Gemini

It will probably be what we call Nestle's condensed milk. I use to love it spread on bread and butter. Now a very no.no being a diabetic. Shirley

In message , DA writes

Or Fussell's, which is apparently now called Carnation Light, both made by Nestle. Same reason for not buying it any more Shirley. My Mum and her East End family used to spread it on bread, but for us as children it was a very rare treat, so I guess I don't miss it too much Love & higs Christine

:o( That's a shame that you have to leave favorite things behind, isn't it? My sister is also diabetic (regulated with pills though, not at the needle stage) and once in a while she will eat something she shouldn't... but for the most part she says she misses some of the things she had to leave behind.

Gemini

Hi Gem,

I know what your sister is going through, DH and I are both type 2 and once a month we cheat and have a little dessert when we go out. That's the only time we do and so far our tests have been great.

Hugs,

Nora