Guest Author - Karen Tempel

Following is a five session cooking class designed for children. Each session can be completed in a forty-five minute class period and works well as a demonstration for larger groups or younger children or as a hands-on class for smaller groups or older students.

Fudge

3 ounces unsweetened chocolate, coarsely chopped
3 cups sugar
1 cup half-and-half
1 tablespoon corn syrup
¼ teaspoon salt
3 tablespoons butter
2 teaspoons vanilla

An 8-inch square pan
A large 3 to 4 quart saucepan
A wooden spoon
A candy thermometer
A pastry brush

Generously grease pan and set aside. In a large saucepan, mix chocolate, sugar, half and half, salt and corn syrup. Place over medium-low heat, stirring with a wooden spoon, until chocolate melts and mixture begins to boil.

As soon as the mixture begins to boil, stop stirring, and clip a candy thermometer to the side of the saucepan, being careful not to let it touch the bottom of the pan.

Let the candy cook until it reaches the soft ball stage (235-240 degrees). Remove from the heat and allow the candy to sit undisturbed until the temperature falls to 110 degrees.

Add the butter and vanilla and begin to stir with a wooden spoon. The fudge will set up after 10-15 minutes of continuous stirring and will lighten in color. Spread into prepared pan and allow it to finish cooling.

Rock Candy


4 cups sugar
2 cups water
small, clean glass jar
Cotton string
A weight to hang on the string
A pencil

In the saucepan, heat the water over medium-high heat until it comes to a boil. Completely dissolve the sugar in the boiling water, stirring continuously with the wooden spoon until the solution is clear and reaches a rolling boil. Carefully pour solution into the jar.

Tie the weight to one end of the string, and then tie the other end to the middle of the pencil. The string should be about two-thirds as long as the jar is deep. Dip the string into the sugar solution, remove it, lay it on a piece of waxed paper, straighten it out, and let it dry for a few days.

Gently suspend the prepared string in the solution and let sit at room temperature, undisturbed, for several days.



Creamy Dream Fudge (Easy)
1 cup (2 sticks) butter
¾ cup cocoa, unsweetened
1 cup evaporated milk
2 pounds powdered sugar, sifted
½ teaspoon salt
Cooking spray

In a 4-quart saucepan melt butter. Add cocoa and blend well. Stir in evaporated milk. Gradually mix in powdered sugar and salt until smooth and creamy. Pour into 13x9x2-inch pan sprayed with cooking spray. Spread evenly. Refrigerate until cool and firm, about 1 hour or freeze for 20 minutes.

English Toffee

14 tablespoons butter
1 cup sugar
2 tablespoons cold water
1 teaspoon pure vanilla extract
Dash salt
1 (6-ounce) bag semisweet chocolate chips

Generously butter a cookie sheet.
Put butter, sugar, and water in a heavy pan over medium-high heat. Bring to a boil, stirring constantly with a wooden spoon, about 10 minutes. Remove spoon from pan, and cook to 300 degrees on a candy thermometer. Remove from heat and stir in vanilla and salt. Pour onto prepared cookie sheet and spread to 1/4-inch thickness. Cool slightly, top with chocolate chips, allow them to melt and spread. Cool completely (pan can be placed in freezer) and break into pieces.


Sponge Candy

1 cup granulated sugar
1 cup dark corn syrup
1 tablespoon white distilled vinegar
1 tablespoon baking soda


Grease a 9 inch square pan. Heat syrup, sugar and vinegar in saucepan over medium heat, stirring until sugar melts and mixture begins to boil. Cook without stirring until mixture reaches 300 degrees on candy thermometer. Remove from heat and stir in baking soda. Pour into prepared pan and allow candy to cool. Break into pieces.