Directions: |
Directions:Combine first seven ingredients in a heavy medium to large kettle. Place over medium heat, stirring constantly, until butter and chocolate are melted. Keep stirring until it starts to boil. Cover and boil for 5 minutes. Uncover and boil SLOWLY until it forms a very firm ball when dropped in cold water. Remove from heat. Add vanilla. Pour over peanuts which have been placed into a buttered 9x13 cake pan. Cool. Break into bite sized pieces. This can best be accomplished by flipping the pan over and tapping on the back of it so that the whole pan of candy falls out onto the cupboard. It is least messy if you break it up into a few large chunks that are then placed in a large zip-lock bag which are hit with a hammer to break it into bite-size pieces. Store in refrigerator. Remove a short time prior to serving. |
Personal
Notes: |
Personal
Notes: Grandma Lamb always had a batch of this in her freezer when we went to visit. She called it Mooey Gooey and kept it in a coffee can. To this day, I equate coffee cans with the promise of treats! The trick to this candy is to boil it for just the right amount of time. Don't hurry it or you'll be eating it with a spoon - or, if it's boiled too long, it will be brittle and not melt in your mouth as it should. There is some trial-and-error involved with producing a successful batch of this but it is well worth it! It can also be somewhat of a problem with dental fillings, so be careful!
A note from Trish about Hard Candy: By the time Mom was wrapping up her brood of ten, she started using 1/2 c. plain cocoa instead of the chocolate squares. I guess it was hard enough to keep track of all those kids, much less an ingredient she only used on rare occasion! Otherwise, the recipe is exactly as Liz has recorded it.
|
This recipe for "Hard Candy" - Chocolate Caramels - "Mooey Gooey" is from