Swedish Hard Candies Knck Recipes

Steps:

• Mix molasses, cream, sugar, and cocoa powder together in a pot; bring to a boil. Heat to 251 degrees F (122degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball, 30 to 40 minutes. The finished candy will be same firmness of the ball in water. Remove pot from heat and stir in almonds and vanilla extract.
• Spoon candy into small paper candy cups. Cool to room temperature and store in an airtight container at room temperature.

Steps:

• Combine sugar, syrup, butter and cream in a heavy saucepan.
• Cook over low heat, stirring occasionally, until mixture forms a firm ball, about 250 degrees on a candy thermometer.
• Add nuts and pour into small fluted waxed paper candy cups or onto well-buttered cookie sheet. If poured on a cookie sheet, allow to set before cutting into small squares with oiled scissors.
• Wrap in waxed paper.

Steps:

• Combine sugar, corn syrup, butter and half-half in 2 qt heavy saucepan.
• Cook over low heat, stirring until sugar dissolves.
• (Watch so it doesn't overflow).
• Continue cooking, stirring occasionally, to the hard ball stage (250*).
• Remove from heat; add chopped almonds.
• Pour into small fluted paper dessert cups (about 1 1/2" diameter- and once paper removed.. will have a pretty edge) or drop from teaspoon onto waxed paper- to make patties.

Steps:

• Preheat oven to 425F and lightly grease a cookie sheet.
• Place the dry ingredients into a bowl; add all the melted butter and the buttermilk a cup at a time (you're looking for a thick dough).
• Shape into 24 balls; dip into flour.
• Roll out very thin and prick the dough evenly all over with a fork.
• Bake until brown, about 15 minutes.