Sourcreamcandy Recipes

SOUR GUMMIES

Steps:

• Gather the ingredients.
• Prepare the candy molds or an 8 by 8-inch pan by spraying them lightly with cooking spray. Be sure to get in all the cracks and crevices if it's a detailed candy mold.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the gelatin, Jell-O, and Kool-Aid, and stir vigorously until all of the powder has completely dissolved.
• Pour the candy into the prepared pan or spoon it into the prepared molds.
• Place the pan or molds in the refrigerator to set for approximately 20 minutes. If you used candy molds, simply pop the gummy candy out of the molds. The candy in the pan can be cut into squares or a variety of shapes using cookie cutters.

SOUR CREAM CANDY

Steps:

• Butter a 9x13-inch glass dish. Cook sugar and sour cream in medium saucepan over medium-high heat to soft-ball stage (240° on candy thermometer). Remove from heat, and add butter. Beat until mixture gets grainy looking. Stir in vanilla and nuts; pour into prepared dish. Allow to set, then cut into squares.

SOUR GUMMY CANDIES

Steps:

• Prepare an 8x8-inch pan by spraying it lightly with cooking spray. Alternately, you can use sprayed candy molds to make gummy shapes.
• Place the water in a small saucepan over medium-high heat and bring to a boil.
• Immediately add the Jell-O, Kool-Aid, and gelatin and stir vigorously until it has all dissolved.
• Pour the candy into the prepared pan, or spoon it into the prepared molds. Place in the refrigerator to set for approximately 20 minutes.
• Candy can be cut into worms, squares, or shapes using cookie cutters. You can roll in sugar or other half of Kool-aid for an extra sour kick.

SOUR CREAM CANDY

Steps:

• mix sugar,sour cream and cream of tartar in saucepan Cook over medium heat, stirring to prevent burning.
• Cook until soft ball forms when a little is dropped into a cup of cold water.
• Remove from heat, add vanilla and let cool in cooking pan.
• When cool, beat until creamy and pour onto a buttered plate.
• Let cool and cut into 1 inch squares.

SOUTHERN SOUR-CREAM PRALINES

Steps:

• Line a baking sheet with parchment. Melt butter in a saucepan over low heat. Stir in granulated and brown sugars, salt, and sour cream. Raise heat to medium-low, and cook, whisking frequently, until sugar has dissolved. Raise heat to medium-high. Cook, stirring frequently and scraping sides of pan with a spatula, until mixture reaches the soft-ball stage (240 degrees), 10 to 15 minutes.
• Remove from heat. Carefully stir in bourbon and vanilla (mixture will steam and bubble). Let cool, without stirring, for 2 minutes. Add pecans, and beat vigorously with a spoon until slightly opaque but still creamy, about 2 minutes.
• Drop spoonfuls onto baking sheet. (If mixture in pan begins to harden, stir in 1 teaspoon hot water, as often as needed; if it becomes runny, stir until firm.) Let stand until set, about 30 minutes.