HOW MANY JOLLY RANCHER FLAVORS ARE THERE RECIPES

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TOP SECRET RECIPES | MRS. DASH SALT-FREE SEASONING BLEND



Top Secret Recipes | Mrs. Dash Salt-Free Seasoning Blend image

So here's the challenge with this clone recipe: get the right ratios for nearly 20 different spices, and come up with a way to get the same lemony tang that makes the real Mrs. Dash the tasty salt-free seasoning blend we've come to know and love over the years. Sure, we could use powdered citric acid, or sour salt. But then we still need to figure out the "lemon juice solids" part. Ah, but wait, there's citric acid and lemon juice solids in Kool-Aid unsweetened lemonade drink mix. It's perfect! Add a little of that drink powder to the spice blend and we have a clone that in a taste test could fool even Mr. Dash. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 10 minutes0S

Prep Time 5 minutes0S

Cook Time 5 minutes0S

Number Of Ingredients 18

OLD-FASHIONED HOMEMADE HARD CANDY RECIPE | ALLRECIPES



Old-Fashioned Homemade Hard Candy Recipe | Allrecipes image

This is an old recipe from my childhood. Many people have memories of cutting this candy with their mother's and grandmothers. I have passed it on and am now posting here for all to share in this classic Christmas tradition!

Provided by Tami L. Smith

Categories     Candy

Yield 1 1/4 pounds

Number Of Ingredients 6

2 cups white sugar
1 cup water
¾ cup light corn syrup
½ teaspoon peppermint extract
1 drop red food coloring
⅛ cup confectioners' sugar

Steps:

  • In a heavy 2 quart saucepan, combine the sugar, water and corn syrup. Cook, stirring constantly until the sugar is dissolved; then cook without stirring, lowering the heat and cooking more slowly during the last few minutes, to the hard crack stage (300 degrees F), If sugar crystals form on sides of pan, wipe them off with a damp brush.
  • Remove from heat, add oil flavoring and enough food coloring to color; stir only to mix. Pour into 2 well buttered 9 inch pans. Set one pan of candy over a sauce pan containing hot water (unless you have a helper to help cut the candy). As soon as the other pan of candy is cool enough to handle, cut it with scissors into 1-inch strips. Then snip the strips into pieces. Work fast. Drop the pieces onto a buttered baking sheet. If the candy cools too quickly, set it on a saucepan over hot water to soften it, but if it gets sticky, return at once to the work counter.
  • Toss in a small amount of powdered sugar to keep from sticking together. Repeat with the second pan of candy.

Nutrition Facts : Calories 115.5 calories, CarbohydrateContent 30.2 g, SodiumContent 8 mg, SugarContent 24 g

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