CANDY COAL
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 7/8 pounds
Number Of Ingredients 6
Steps:
- Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
- Bring sugar, 3/4 cup water, and corn syrup to a boil in a medium saucepan over medium high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipped in water to prevent crystals from forming. Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 degrees. Remove from heat.
- Carefully add food coloring, extract, and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes. Pour into prepared pan, and let cool completely. Lift foil to remove candy from pan, and transfer candy to a large plastic bag. Crush with a kitchen mallet into chunks.
MINER'S CANDY
We used to get this as a treat whenever someone would come visit from Galena Kansas. There used to be a candy store there that made this in the fall and winter. Galena is an old mining town, thus the name of the candy. It takes very little work to make (but you have to work fast at the end) and is a big hit around Thanksgiving and Christmas.
Provided by Snowpeas
Categories Candy
Time 1h5m
Yield 1 batch, 30 serving(s)
Number Of Ingredients 5
Steps:
- Heavily butter a 9" x 13" pan.
- In a large, heavy kettle, add the sugar, dark corn syrup and vinegar.
- Stir just to mix ingredients.
- Place kettle over medium heat.
- DO NOT STIR!
- Boil mixture until it reaches 300 degrees on a candy thermometer.
- Remove from heat.
- Stir in the baking soda. Mixture will fizz!
- Mix baking soda in well and pour into the prepared pan.
- DO NOT TRY TO SPREAD MIXTURE.
- Trying to spread it will break the foam, just plop it in the pan.
- Cool and break into pieces.
- Melt chocolate chips in top of double boiler (a bowl placed in a pan of simmering water works fine as does the microwave).
- Dip candy in chocolate sit on wire rack (or if like me, you don't have one, set it on waxed paper).
Nutrition Facts : Calories 111.5, Fat 3.4, SaturatedFat 2, Sodium 143.4, Carbohydrate 22.3, Fiber 0.7, Sugar 15.8, Protein 0.5
COAL MINERS PASTIES
Coal miners in the Midwest would take these for their lunch. They keep warm rather long wrapped in a towel. Some housewives would stuff one end with a savory filling, and the other with a sweet one. That way you could have your dessert with your dinner! For a true coal miner meal experience, be sure to roughly chop the potatoes.
Provided by Kevin Ryan
Categories Main Dish Recipes Savory Pie Recipes Pasty Recipes
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place the flour, 2 teaspoons of salt, and the lard in a bowl. Quickly rub the lard into the flour with your fingertips until it resembles small peas. Pour in the ice water, and form into a ball. Add more water if it feels too dry. Divide the dough into 6 balls, and wrap in plastic. Chill one hour.
- In a bowl, combine the meat, turnips, potatoes, onions, remaining 1 tablespoon salt, and pepper.
- Preheat the oven to 400 degrees F (205 degrees C).
- Roll out one of the balls on a floured surface to about 1/4 inch thick. Using a cake pan, trace a 9 inch circle in the dough; cut out the circle. Place about 1 1/2 cups of the meat mixture into the middle of the circle. Fold the edges of the circle up to meet along the top of the meat filling, and crimp the dough along the top to seal. Repeat until all dough is used up. With a spatula, transfer the pasties to an ungreased sheet.
- Bake the pasties for 45 minutes, or until golden. Serve hot or at room temperature.
Nutrition Facts : Calories 1186.3 calories, Carbohydrate 98.9 g, Cholesterol 140.9 mg, Fat 66.6 g, Fiber 7.3 g, Protein 45.4 g, SaturatedFat 25.9 g, Sodium 2202.8 mg, Sugar 5.5 g
CANDY COAL
For naughty boys and girls! Found this in my local paper years ago. From Martha Stewart. The packaging ideas are endless! (*The only thing not mentioned in the original directions is the greasing of the foil lined pan. I always spray well with cooking spray to make removing the candy easier.)
Provided by ltlmishu
Categories Candy
Time 20m
Yield 4 naughty children
Number Of Ingredients 5
Steps:
- Line an 8-inch square baking pan with a piece of aluminum foil large enough to overhang the sides by about 2 inches. Set aside.
- Bring sugar, corn syrup and 3/4 cup water to a boil in a medium saucepan over medium-high heat. Stir to dissolve sugar, and wash down sides of pan with a pastry brush dipping inwater to prevent crystals from forming.
- Once mixture comes to a boil and all the sugar has dissolved, clip a candy thermometer to pan, and raise heat to high. Continue cooking without stirring until mixture registers 300 Fahrenheit (hard crack stage). Remove from heat.
- Carefully add food coloring, extract and baking soda; stir slowly with a clean wooden spoon until thoroughly combined and mixture no longer bubbles, about 2 minutes.
- Pour into prepared pan, and let cool completely.
- Lift foil to remove candy from pan, and transfer candy to a large plastic bag. use a kitchen mallet or hammer break candy into pieces.
Nutrition Facts : Calories 873.3, Fat 0.1, Sodium 354.8, Carbohydrate 224.7, Sugar 192.6
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