LABS TO DO AT HOME
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Peanut Brittle
Butter the sides of a 3-qt suace pan. In it combine 2 C sugar,
1 C light corn syrup, 1/2 C water, 1/4 C butter, and 1/2 tsp salt.
Stir, then boil the mixture to 275 degrees F (soft-crack stage) and the
syrup is golden brown. Add 2 C peanuts and stir constantly until
the temperature reaches 295 degrees F. Remove from the heat.
Quickly stir in 2 tsp. baking soda. Immediately pour mixture into
buttered baking sheets and let cool.
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Candy Canes
Combine 2 C sugar, 1 C light corn syrup, 1 tsp. cream of tartar, and
1/2 C water in a large pan. Stir and heat to boiling. Boil
until it reaches the hard-crack stage (300-310 degrees F). Add 2
tsp flavored oil (purchased at your local pharmacy; extract won't work
as well). Then add 2-4 drops of food coloring. Stir.
Pour onto buttered baking sheets. As the edges cool, lift them with
a fork or your fingers and fold the edges back into the center of the candy.
This will allow the candy to cool without having the edges cool first.
As soon as the candy is cool enough to handle, pick it up off of the pan
and shape it.
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Ice Cream
Into a quart-sized ziplock bag, place: 1/2 C milk, 1/4
C heavy cream, 1/8 C sugar, 1/2 tsp vanilla.
Zip it closed and place this bag into a gallon-sized ziplock bag.
Fill the larger bag halfway with ice, add 1/2 C rock salt, and zip the
bag closed. Wrap the bags in a towel and "knead" gently for about
10-15 minutes until the ice cream is hard. Remove from the bag with
a spoon, top, and eat!!