"A cute little confection that looks just like little potatoes. This kind does not contain potatoes; they are made using cream cheese and coconut."

PREP TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 5 dozen
US METRIC

About scaling and conversions

INGREDIENTS
1/4 cup butter, softened
1/2 (8 ounce) package cream cheese
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon

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DIRECTIONS
In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners’ sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

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REVIEWSMORE MEMBER REVIEWS
Reviewed on Mar. 16, 2005 by Mallinda These are so cute! I surrounded a plate of Irish Soda Bread with them. I had to explain what they were, since they do look a little odd, but once the group knew what they were they dove right in until they were gone. The taste is different and good, and they are a great touch for St. Patrick’s Day. I would recommend chilling the mixture for about five minutes before forming the potatoes, then chilling them again for a few minutes before rolling them in the cinnamon. They keep their irregular potato shape better that way.

11 users found this review helpful

Reviewed on Mar. 18, 2006 by Fetch We have grown up enjoying these sinful good candies and find this recipe able to produce "Irish P’s" as good as those made by a local candy company known for these "Patty’s Day" treats. I used some butter to grease the palms of my hands for rolling and I place the mixture back in the fridge for a few minutes once it starts to get too sticky to roll cleanly. We like the sharp contrast of the pure cinnamon coating with the creamy sweetness of the candy. A little powdered sugar mixed in with the cinnamon will reduce that sharpness, for those that don’t. Prior reviews that have noted a "too buttery" taste must not have creamed the butter and cream cheese thoroughly. I cream the two of them together in one of my large stainless mixing bowls using using the back of a large 13.5" stock spoon until the color is uniform. I also combine the vanilla using this method. An electric mixer is almost a required item to combine the powdered sugar, unless you are really up for a work out with you wire whip! Enjoy

9 users found this review helpful

Reviewed on Nov. 11, 2003 by Freckles This recipe is great! It’s just as good as the

1/2 c. mashed potatoes (without butter or milk added) – plain
1 lb. powdered sugar
1/2 tsp. vanilla
1/2 c. peanut butter

Put mashed potatoes into a bowl, slowly add 1 pound powdered sugar. Keep beating and add 1/2 teaspoon of vanilla. Beat good.

Place half of the mixture onto a sheet of plastic wrap sprinkled with a little powdered sugar. Do the same with the other half. Roll them out into a rectangle shape 1/8 to 1/4 inch thick.

Spread creamy peanut butter over each half and roll up carefully and cover tightly with the plastic wrap you rolled it out on. Keep in refrigerator overnight, then slice after unrolling the paper off. Keep what you are not eating right away tightly covered and in refrigerator.

OLD TIME HARD CANDIES

Read more about it at http://www.cooks.com/rec/view/0,227,156178-224201,00.html
Content Copyright © 2010 Cooks.com – All rights reserved.

2 cups white Karo Syrup
2 cups sugar
1 tsp. flavoring oil
6 drops food coloring (to match chosen flavor)

In a heavy saucepan with deep sides, combine Karo syrup and sugar. Boil to hard crack stage (300-310°F on a candy thermometer). Remove pan from heat and add flavoring oil (orange oil, lemon oil, cinnamon oil, peppermint or spearmint oil, etc).

Add a food coloring to match the chosen flavor (yellow for lemon, red/orange for orange, red for cinnamon, green for mint).

Carefully pour mixture into a well buttered or oiled pan. Allow to cool long enough so that the candy may be scored into small pieces by running a buttered knife through without the mixture running together. When candy has cooled completely, break the scored sections into pieces. Store in a cool dry place in an airtight container.

Caution: Sugar mixtures are VERY hot and will cause severe burns. Have a bowl of ice water close by, just in case.

This same mixture can be used to make lollipops. Arrange lollipop sticks on a sheet of oiled parchment, silicone or wax paper and pour a circle of candy mixture around top of stick to desired size. For larger lollipops, use a lollipop mold.

When candy has cooled, wrap decoratively in clear candy film (available at craft supply stores) and tie with colored butcher’s string or raffia.

White Chocolate Chewies
From The Cake Mix Doctor, Anne Bryn

Solid vegetable shortening for greasing the pans
1 package (18.25oz) plain devil’s food cake mix
1/3 cup water
4 tablespoons (1/2 stick) butter, melted
1 large egg
1 teaspoon pure vanilla extract
1 cup white chocolate chips

Place a rack in the center of the oven and preheat the oven to 350F. Lightly grease 2 cookie sheets with solid vegetable shortening. Set the pans aside.

Place the cake mix, water, melted butter, egg, and vanilla in a large mixing bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the speed to medium and beat for 1 minute more. The cookie dough will be thick. Fold in the chips until well distributed.

Drop heaping teaspoons of the dough 2 inches apart on the prepared cookie sheets. Place the pans in the oven. (If you oven cannot accommodate both pans on the center rack, place one pan on the top rack and one on the center rack and rotate them halfway through the baking time.)

Bake the cookies until they have set but are still a little soft in the center, 10 to 12 minutes. Remove the pans from the oven. Let the cookie rest on the cookie sheets for 1 minute more. Remove the cookies with a metal spatula to wire racks to cool completely, 20 minutes. Repeat the baking process with the remaining cookie dough.

Makes 48 (2-inch) cookies

Store cookies, wrapped in aluminum foil or in an airtight container, at room temperature for up to 1 week.

- – - – -

Easy OREO Truffles

Makes 4 dozen

What You Need
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted
Make It

MIX cream cheese and 3 cups cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.

Happy baking!

One of the top of my head would have to be English toffee.
Here’s a good one from cooks.com, another good recipe site.

http://www.cooks.com/rec/view/0,1813,155179-248196,00.html

Melt some semi-sweet morsels in the microwave, dont over cook them and watch them carefully.
Mix them and allow to cool for a moment before you put the mini- marshmellows in or they will melt them. Then add some chopped nuts, and mix.
Place spoonfuls on wax paper, and allow to set. ENJOY

Peanut-Butter Fudge
Makes: 30 1-inch squares

2 cups granulated sugar

1 cup brown sugar

1 cup milk

1 1/4 pounds peanut butter

1 1/2 teaspoons butter

1 teaspoon vanilla

In a heavy sauce pan, bring the granulated sugar, brown sugar and milk to a boil. Cook as high as possible for 4 minutes, stirring occasionally and watching so that it does not boil over. Remove from heat and add the peanut butter, butter and vanilla. Stir to combine and mix until fudge begins to thicken. Turn mixture into a buttered 8-by-8-inch pan; use a spatula to smooth the top. Score with a sharp knife into 1-inch squares. Cool. When completely cool, cut all the way through into squares. Can be stored for two weeks in a tightly covered container with foil or wax paper between layers.

CRANBERRY NUT BREAD

2 cups flour
1 1/4 cup sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
2 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1 cup chopped nuts

DIRECTIONS:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan. ( I use 4 or 5 small loaf pans

Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan(s) 2/3 full.

Bake for 40 – 55 minutes depending on the size pans used. Test with a toothpick inserted in the center it should come out out clean. Cool on a rack for 15 minutes. Cool completely before wrapping for storage or gift giving. These freeze well and can be made ahead of time for gift giving.

BANANA NUT BREAD

3 eggs
1 ¼ cups sugar
2/3 cup of oil
3 ripe bananas smashed into paste with a fork
2 cups flour
1 teas baking soda
½ teas baking powder

¼ cup milk with 2 teas of apple cider vinegar added
½ teas vanilla
1 cup chopped walnuts (1/4 cup gets sprinkled on top of batter before baking)

Mix together eggs, sugar, oil and bananas. Add flour, b.soda and b.powder, mix to just incorporate. Add milk/vinegar mixture and vanilla. Stir in nuts. Pour into 3, 8x3x2 medium size foil loaf pans that have been sprayed with non stick like bakers secret or pam. Pans will only be ½ filled. Sprinkle remaining nuts on top and bake 325 for 50 min.

Heh Happy Holidays. I’ll check this subscription more often cause I know I’m gonna have to work off my own goodies.

He just uses regular sugar cookie dough, but mixes half w/chocolate and half w/ crushed candy canes.

Then you roll them out, stack them, roll it up like a log, chill, slice (you get a nice spiral design) and bake.

We have made them many times.

You can find the recipe on the food network or probably see the episode on youtube if you search for it.

Break the candy canes into smaller pieces. Mix together roughly equal amounts of candy cane pieces, roughly chopped walnut pieces and raisins.

It’s something we made long before trail mixes became popular, but would be similar to trail mix!

Ingredients:

1 cup Chocolate wafer crumbs
3 Tbsp Margarine, melted
1 ea Envelope unflavored gelatin
1/4 cup Cold water
16 oz Soft Philly cream cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed candy canes
1 cup Whipping cream, whipped
3 oz Milk chocolate candy bars, chopped

Directions:

1. Combine wafer crumbs and margarine and press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Cool.

2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and candy canes, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate.

3. Pour over crust. Chill until firm.

4. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.

Candy Cane Brownies

Ingredients:

1 bar (4 oz) sweet baking chocolate
1/2 cup butter
2 eggs
1/4 cup sugar
2 teaspoons vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup crushed candy canes
1/3 cup semisweet chocolate mini chips

Directions:

1. Preheat your oven to 350 degrees. Grease a 8 inch square pan and line the bottom with aluminum foil. Grease the aluminum foil and dust with flour (or cocoa).

2. In a small saucepan, melt the chocolate with butter over low heat.

3. In a large bowl, beat the eggs and sugar for 3 minutes on low speed.

4. Beat in the cooled chocolate mixture and vanilla extract.

5. Beat in the flour and salt until blended. Add the crushed peppermints and stir in the chocolate chips. Pour into

6. our prepared pan.

7. Bake for 25 to 30 minutes. Cool.

Makes about 16 brownies.

Merry (early) Christmas

Candy cane fudge -> http://cookincanuck.blogspot.com/2009/12/candy-cane-mint-chocolate-fudge-recipe.html
Candy cane marshmallow -> http://cannelle-vanille.blogspot.com/2008/12/bonbon-oiseau-and-my-candy-cane.html

& then you could always make brownies topped with candy cane crumbles.

Merry (early) Christmas!

Directions:Prep Time: 5 mins
Total Time: 5 mins
1 Combine all ingredients in bowl. Roll into small balls. 2 Can roll in wheat germ, coconut, flax seed.

½ pound butter or margarine = 2 sticks
1 cup sugar
3 Tablespoons water

Cook over high heat.
Stir hard and constantly until mixture turns a Carmel color….about 8 minutes.
Pour onto buttered 9×13 pan.
Place 6 small Hershey bars on top of mixture and let melt.
Spread over mixture.
Sprinkle with ½ cup nuts
Cool and break into pieces.

http://www.nytimes.com/2010/03/03/dining/03milkrex1.html?_r=1&scp=1&sq=absurdly%20easy%20fudge&st=cse

http://www.marshmallowfluff.com/pages/never_fail_fudge.html

250 gram marie biscuits or arrowroot or malt
11/2 cup of coconut
1 tbs of cocoa
1 tin of condensed milk
2 small bottles of imitation rum

Crush biscuits finely.Mix with coconut and cocoa,
Add condensed milk and rum and mix well.
Roll into balls and toss in coconut or chocolate sprinkles
Refrigerate

No cooking required.

I wouldn’t fancy carrying sweets about in my pocket though.

2 1/2 cups sugar
1/4 cup light corn syrup
pinch of baking soda
1 tablespoon butter
1 cup evaporated milk
2 tablespoons Jack Daniels
2 1/2 to 3 cups pecan halves
Method

Combine the sugar, syrup, baking soda, butter and evaporated milk. Cook slowly to the firm ball stage, or until candy thermometer registers 242°F. Remove the candy from heat and add the Jack Daniels. Stir in the pecan halves and beat until candy thickens and looks creamy. Drop by spoonfuls onto wax paper and let cool.

Yields: 36 pieces

Pâte de fruit
1 cup chunky applesauce
1 ½ cups apricots, peeled and pitted
2 ¼ cups sugar
1 cup raspberries (optional)
Place the applesauce, apricots and sugar in a non-reactive 2 quart heavy-bottomed saucepan over medium high heat. Mix together, then add the raspberries. The raspberries will dominate the flavor. If you want apricot-flavored pâte de fruit, omit the raspberries. Use a hand-held immersion blender or whisk to combine all of the ingredients until smooth and homogenous. As the mixture cooks, the natural pectin in the fruit will cause the mixture to thicken. Continue to cook the mixture until it is thick, mixing constantly. To test for the correct consistency, dip a whisk in the mixture and hold it horizontally in front of you. Watch as the mixture drips off the whisk and back into the pan. If the mixture stays on the whisk beads up into small balls, like pearls, it is ready. If it drips back into the pan in thin strands, it needs to be cooked a little longer.

When the mixture is ready, pour it into a 10-inch bottomless tart mold or cake ring place on parchment paper-covered baking sheet. Let the pâte de fruit cool and set, about 3 hours at room temperature. If the pate de fruit appears slightly soft after cooling, return it to the saucepan and boil another few minutes, then cool as directed.

To unmold, run a sharp knife between the pâte de fruit and the side of the mold. Lift off the mold. At this point the pâte de fruit can be stored, well wrapped in plastic wrap and in a airtight container, for up to 4 weeks. Sprinkle the top of the pâte de fruit with a thin layer of granulated sugar and flip it over onto another sheet of parchment paper. Remove the parchment that is now on top. Sprinkle this side with more sugar. Use a wet chef’s knife to cut the disk into strips and then onto squares. You will probably need to stop cutting and clean the knife after every few cuts. The pâte de fruit is very sticky and will be easier to cut with a clean knife. Roll each square completely in sugar and serve. Do not store in the refrigerator where the humidity will make the sugar melt.

Substitute an equal amount of hulled and sliced strawberries or the juice of 1 large lemon, instead of the raspberries to flavor.

Mexican Coconut Candy or Cocada – Easy Mexican Recipe For Mexican Dessert

1 small coconut
1 cup coconut milk
1 cup milk
1 cup sugar
3 egg yolks
1/4 cup dry sherry
1/4 cup blanched almonds (halved)

{Instead of using small coconut, you can use fresh grated coconut which comes frozen in packages and can be bought at any Asian grocery food store. Dessicated coconut works just as well.}

(Heat coconut in oven for 8 to 10 mins so that it will break easier
Make a hole in one end to extract the milk, then break coconut into pieces
Remove both outer husk and thin brown skin attached to coconut meat }
Grate coconut meat
Place coconut meat, coconut milk, milk and sugar in pot
Boil till coconut becomes transparent
Remove from heat, let cool slightly
Beat egg yolks with sherry and stir into pot
Cook, stirring over low heat till mixture thickens
Let cool slightly
Transer to a 20 cm square baking pan
GARNISH: garnish with almonds
When cool, place in preheated oven to 500 degrees to brown top
Cut into squares and serve at room temperature

Mexican Burnt Milk Candy (Leche Quemada)

Submitted by: fifi

Keywords: Candy, Intermediate, Mexican

There are many variations of this candy. Some add nuts just before pouring into the pan. Pecans are typical. I have also seen it with coconut stirred in. This particular recipe is really pretty easy if you have any candy experience whatsoever. The long cooking time is necessary to "toast" the milk solids. It really isn’t a problem since it doesn’t require much attention. You just stir it occasionally. Do not try to substitute margarine for the butter. You won’t get the added milk solids.

3 c sugar
1 c brown sugar
1/2 c butter
1 can sweetened condensed milk
1 can water

Mix all together in a heavy pot. Cook over medium low heat for about 4 hours, stirring occasionally. Start watching it at about 3 1/2 hours. Bring the temperature up to 240F or to the soft ball stage. Remove from the heat and cool to 110F. Beat vigorously with a spoon until it begins to smooth out a bit. This is hard. I have been successful using a Bamix, a fairly powerful stick blender. Turn out into a buttered 8 x 8 inch pan. Allow to cool completely. Cut into squares.

About the pot: My optimum pot is an 8 quart heavy Calphalon stock pot in that it is deep enough to hold the foaming stage and is heavy enough to prevent any scorching. Be sure to use a big enough pot as it will "boil up" at first. Don’t do as snowangel did and use a 3 quart pot and got a spill over that took her a long time to clean up.

There will be ample leftovers in the pot for the cook to snitch to "honor" the pot.

Note: How dark the candy is will depend upon how long you "toast" the milk solids. Also, I have found that the "graininess" of the final product varies batch to batch. This is entirely consistent with what I have eaten over the years. You should have something of a sugar crunch on first bite that then dissolves in the mouth. This is a "rustic" candy, not meant to have the smooth creaminess of a well made fudge.

Ingredients
CUPCAKES:
1pkg. (18.25oz.) white cake mix
1-1/2c. blueberry yogurt (2-6oz. containers)
1/4c. water
1/4c. vegetable oil
3 egg whites (you can use the whole egg, however the batter will be more green rather than blue.)
5-6 drops blue food coloring
COTTON CANDY BUTTERCREAM:
3oz. blue cotton candy (4c.); divided
4T. butter; softened
3c. powdered sugar; sifted
3T. milk

Directions
Line baking cups with paper liners.
Preheat oven to 350F.
Blend all cupcake ingredients on low speed of mixer for 30 sec. & then med. speed for 2 min.
Fill cups 2/3 full with the batter.
Bake cupcakes 17-20 min. Cool before frosting.
Frost with Cotton Candy Buttercream & garnish with fluffs of Cotton Candy.
COTTON CANDY BUTTERCREAM:
Blend butter in mixing bowl 30sec. or until creamy.
Add 2-1/2c. cotton candy & beat until incorporated. (The mixture will be blue & grainy).
Add confectioner’s sugar and milk & blend on low until frosting comes together & is nearly smooth, approx. 1-1/2 min. (it will still be slightly grainy).
Increase speed to med. high & beat for 30sec. to incorporate air so that frosting will be fluffy.
NOTE: The cotton candy will harden @ room temperature, so keep the cupcakes in a cake saver or under a glass dome.

In large sausepan, mix togather sugar, corn syrup and water. Stir over med. heat until sugar dissolves. Bring mixture to boil without stiring. When syurp temp. reaches 260* F add color. Do not stir, boiling action will incorpoorate color into syurp. Remove from heat at 300* F. After boiling action ceases add 1 tsp of flavoring and stir. USE CAUTION WHEN ADDING FLAVORING AVOID STEAM. I put powdered sugar in bottom of 1/2 in.deep large cookie pan.Pour syurp in pan (you can mark squares) I just let cool then crack into pices with the handle of a buttre knife, as it odd shaps like when I was a youngen. Dust with powdered sugar .

I think there is a site to buy flavoring..lorannoils.com

Prep: 15 min., Cook: 20 min., Stand: 14 days. Crystals will form on the surface of the liquid. This is not a problem. Simply break them up, and scoop them out to enjoy.

4 (12-oz.) glass canning jars
4 (7-inch) pieces clean kitchen string
4 wooden skewers or pencils
4 1/2 cups sugar
2 cups water
10 drops red food coloring*
1/8 teaspoon cinnamon oil*
2 teaspoons vanilla extract

1. Arrange jars in bottom of a large Dutch oven, and fill with enough water to cover jars by 1 inch. Bring to a boil over medium-high heat; boil 2 minutes (this is to sterilize). Carefully remove jars with kitchen tongs to a wire rack; cool completely, and dry.

2. Tie strings around centers of wooden skewers or pencils. Place one string in each jar, resting skewer or pencil across rim of jar, and making sure strings do not touch bottoms of jars. Set aside.

3. Bring sugar and 2 cups water to a boil in a large saucepan over medium-high heat, stirring occasionally; boil, stirring occasionally, 5 minutes. Remove from heat. Stir in food coloring, cinnamon oil, and vanilla. Let stand 5 minutes.

4. Pour about 1 cup syrup mixture carefully around skewer into each jar. Loosely cover with aluminum foil (including skewer); pierce aluminum foil several times with a skewer or knife. Let stand 10 to 14 days or until crystals form on strings. (Occasionally break up hard sugar layer on surface using a wooden skewer.) Remove strings from jars, and suspend strings between jars until crystals are dry (about 1 hour). Remove strings from skewers or pencils.

*10 drops of your favorite shade of food coloring may be substituted for red food coloring, and 2 tsp. of your favorite flavored extract, such as mint, strawberry, or orange, may be substituted for cinnamon oil.

Yield: Makes 4 candies

Punch holes at the top edge of a thin 8-inch square pan so that you will be able to lace 7 strings from one side of the pan to the other. Place the laced pan in a pan deep enough to catch any leaking syrup.

Dissolve 2 1/2 cups of sugar in 1 cup water and cook without stirring to the hard-ball stage, 247 degrees to 252 degrees. Pour the syrup into the laced pan. It should reach a level about 3/4-inch above the strings. Cover the surface with a piece of foil.

Watch and wait. The syrup may take as long as a week to crystallize.

Lift out the laced pan. Cut the strings and dislodge the rock candy. Rinse quickly under cold water and put on racks to dry in a very low-temperature oven.

Good luck!

When you made the last two batches, has it been humid or raining? That will influence the final product also. If it’s raining or humid, I would cook it a little beyond the 300F range; maybe 305F?

But I would bet you need a new candy thermometer. Get a good digital one; they last a lot longer and are much more accurate.

1 cup sugar
1/3 cup water
2 tbsp corn syrup
2 to 4 drops flavoring of your choice
1 to 3 drops food coloring

Combine the sugar, water, and corn syrup in a 1 1/2-quart saucepan and stir over medium-low heat until the sugar is dissolved. Continue to cook without stirring to the soft-crack stage, 290 degrees F. With a pastry brush, continuously brush the sides of the pan with cold water to dissolve any sugar crystals.

Remove the pan from the heat and let it stand about 2 minutes, or until all of the bubbles in the candy have disappeared. Stir in the flavoring and coloring.

Pour the syrup onto a marble slab and let it cool 10 to 12 minutes, or until it is easy to handle. With a spatula, turn the edges of the candy into the center.

Tear or cut off pieces and pull them as you would taffy until they are light and satiny. Fold each piece back and forth like a ribbon, bend it around a finger or pen, or twist it into ropes. Let the candy cool completely and wrap it in plastic wrap.

VARIATION:

PEPPERMINT STICKS

After removing the candy from the heat, let it stand 2 minutes, then pour half of the syrup onto a marble slab. Add 2 to 4 drops oil of peppermint and 2 to 4 drops red food coloring to the syrup remaining in the pan.

With a spatula, turn the edges of the candy on the marble slab into the center. When it is easy to handle, pull the candy until it is white and satiny. Shape it into a rope 1/4 inches in diameter and cut the rope into sticks 6 inches long.

Pour the remaining syrup onto the slab, pull it, and cut it into 6-inch-long sticks. Twist the pink sticks around the white sticks, and let them harden at room temperature. (It is best to have two people make this candy, one to work each color. Time is of the essence as the candy hardens quickly.)

Wrap sticks in plastic wrap and store at room temperature.

Edited to Add:
Did the candy look something like this? (click on link below)
http://www.tasteofhome.com/Recipes/Butterscotch-Peanut-Bars

You are sure to find the candy recipe you are looking for on this YUMMY site.

GOOD LUCK!

GOD BLESS

JOHN 3:16

2 c Sugar
1/2 ts Vinegar
2 tb Butter

Put into kettle; when melted, add sugar & vinegar. Stir until sugar is dissolved, afterwards occasionally. Boil until when tried in cold water, mixture will become brittle, at hard ball candy stage (use a candy thermometer)

Pour on to a buttered baking sheet with a rim. Do not use glass!

Pull & cut same as mollases candy.

Source: Boston Cooking-School, Fannie Merrit Farmer, 1920 ed.

Hope this helps.

A bag of brown or white sugar, you can add food colouring to the white sugar when it has melted

put the sugar on a low heat untill it disolves and thickens, then you just dip in your apples and place them upside down on a board to set, easy peasy