NC BARBECUE RECIPE RECIPES

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PULL CANDY RECIPE - MAKING CANDY THE OLD FASHIONED WAY



Pull Candy Recipe - making candy the old fashioned way image

This candy is a special treat from my childhood.

Provided by Chloe Tuttle

Categories     Dessert    Treat

Total Time 140 minutes

Prep Time 20 minutes

Cook Time 120 minutes

Yield 25

Number Of Ingredients 4

2 cups sugar
1/4 cup water
1/4 cup cider vinegar
1/4 pound butter (for greasing hands and surface)

Steps:

  • You will need a candy thermometer for this recipe.
  • 1. Stir together the sugar, water and vinegar in a heavy saucepan. Clip on candy thermometer and don’t let it touch the bottom of the cooking pan.
  • 2. Heat the sugar syrup until the candy thermometer reaches the hard ball stage or 260-265 degrees. Don’t stir while it is cooking.
  • 3. Slowly pour the syrup onto a buttered surface like a large cutting board. Be very careful — this is a molten mass of hot syrup. DO NOT scrape bowl. Just let whatever candy comes out, come out. Allow candy to cool for a few minutes.
  • 4. As soon as the syrup is slightly cooled, scrape it into a large ball. If you are going to add any flavorings like vanilla or peppermint, now is the time to do this. Flip the ball of candy over several times using some sort of scraper like a candy scraper.
  • 5. When it is cool enough to handle, gather the ball of candy into your well-greased hands and pull the candy using both hands until you have reached as far as you can. Fold the pulled part over and repeat. Do this for about 4-5 minutes or until the candy is getting stiff and has turned a beautiful white color.
  • 6. Once this happens, pull out a long rope of candy about 1/2" thick. You can twist this if you want a twisted look for your candy. Lay it out on waxed paper to cool.
  • 7. When it has thoroughly cooled, break it into 1 1/2 ” pieces. Wrap each piece of candy in waxed paper and store in airtight container. If candy is sticky, store it in the refrigerator.

Nutrition Facts : Calories 62 kcal, CarbohydrateContent 16 g, SugarContent 15 g, ServingSize 1 serving

CEDAR-PLANK SALMON RECIPE RECIPE - EPICURIOUS



Cedar-Plank Salmon Recipe Recipe - Epicurious image

Where this recipe calls for lemon zest and rosemary, the native Coast Salish Indians on Vancouver Island would use grand-fir needles. Either way, the salmon takes on a light, smoky woodiness from grilling on a cedar plank, for a lovely pairing of earth and ocean.

Provided by Bill Jones

Total Time 2 1/2 hr

Cook Time 30 min

Yield Makes 6 servings

Number Of Ingredients 6

2 tablespoons grainy mustard
2 tablespoons mild honey or pure maple syrup
1 teaspoon minced rosemary
1 tablespoon grated lemon zest
1 (2-pounds) salmon fillet with skin (1 1/2 inches thick)
Equipment: a cedar grilling plank (about 15 by 6 inches)

Steps:

  • Soak cedar grilling plank in water to cover 2 hours, keeping it immersed.
  • Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure . Open vents on bottom and lid of charcoal grill.
  • Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread mixture on flesh side of salmon and let stand at room temperature 15 minutes.
  • Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank 5 minutes before serving.

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