SOFT PEANUT CANDY TAIWAN FOR SALE RECIPES

Steps:

• Place the first four items in a heavy saucepan. Stir to combine.
• Bring to a boil and continue cooking on a low boil, uncovered, for approx one hour until soft ball stage (235-240*), stirring occasionally.
• While cooking, prepare a spot on your counter top with waxed paper to drop candy on.
• At soft ball stage, remove from heat and add margarine/butter stirring until melted.
• Add powdered sugar, sifting if needed, and red coloring. (I use extra for more color)
• Stir to combine well. Keep stirring until it just starts to thicken.
• Quickly drop by spoonfulls onto waxed paper. The nuts should be flat, not in a pile. If candy starts to get too thick, just place pan back on heat to warm slightly.
• Depending on your preference, they can be any size you like. I prefer to eat several that are 2" across. Bobby likes bigger ones. Your choice will always be right.
• ENJOY

Steps:

• In a saucepan over medium-low heat, combine the sugar, corn syrup, evaporated milk, and peanuts. Bring to a slow boil, and stir to blend once heated. Let boil until the mixture reaches a temperature of between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. This may take up to 1 hour.
• Stir in the butter, vanilla and food coloring once the mixture has reached the proper temperature. Spoon out onto waxed paper or parchment paper to form patties. Cool until set.