I know it is a bit early for Maple Syrup season (it’s coming though!) but I found this recipe and of course fell down the Google hole. The Water Wheel Restaurant has been in business since 1939!
The story began in 1939 when Harvey Webster, a maple syrup producer decided he wanted to have a water wheel on his property to generate power. Mr. Webster contacted the Fitz Water Wheel Company in Hanover, Pennsylvania and was told that Mr. Silas Gehman of Mohnton Pennsylvania had broken down his water wheel and was looking for someone to purchase it. Mr. Webster and a friend went to Pennsylvania and brought the water wheel to where it stands now. It sits here on the same bearings since 1939.The building next to the water wheel was originally a sugar house, where maple syrup was manufactured and bottled. The building and business evolved with three more families adding to the size and scope of the building and customer base. The water wheel has been drawing people in to enjoy the delicate flavors of homemade maple syrup and candy as well as souvenirs particular to New Hampshire for many years.
Combine sugar, water, corn syrup, butter, and Mapleine; place over medium heat, stir until sugar dissolves.
Cook, without stirring, to hard crack stage (300° F.).
Remove from heat, quickly stir in soda and peanuts, stirring just enough to combine soda.
Pour quickly onto a well-buttered cooky sheet or shallow pan; stretch candy into as thin a layer as desired by pulling candy at opposite ends with two forks.
When firm, loosen from pan and turn candy over to prevent sticking to the pan.
When cold break in irregular pieces.
Notes
Makes about 1 pound peanut brittle. For a less foamy, more brittle texture, reduce soda to 1 teaspoon. If shelled unsalted peanuts are used, add ⅛ teaspoon of salt to the recipe.
Use standard level measurements. Do not double the recipe.
Equipment:
Use a saucepan that is large enough (at least 2-quart capacity) to allow the mixture to boil freely without overflowing -— a heavy pan is preferred to prevent sticking —-- choose a pan that has a cover.
To avoid grainy candy:
When the mixture begins to boil, cover the saucepan for 2 to 3 minutes, allowing the steam to dissolve the sugar crystals on the sides of the pan; uncover and continue cooking.
To cool candy:
Leave at room temperature without moving or jarring the pan. Candy is cool enough to beat when lukewarm (1100 F.) or when the bottom of pan feels warm to the hand.
Beating candy:
A steady, casual beating will produce as creamy a candy as vigorous beating.
For creamier texture:
Beat candy until thick; then pour onto a buttered hard surface and knead with hands until creamy, or knead smaller amounts in your hands. Shape into rolls or pat into a buttered dish.
If poured fudge or penuche becomes too stiff to spread into a pan, knead the mixture and it will become soft and creamy.
On rainy or humid days:
Cook candy to a slightly firmer stage- one or two degrees higher than the recipe specifies.
Altitude corrections:
For every 500 feet above sea level decrease the cooking temperature one degree.
Testing
A Candy Thermometer is a good investment for it takes away all guesswork in candy testing. For accurate results hold the thermometer in the center of the mixture (bulb should not touch the bottom of the pan) while cooking; have an eye on level with thermometer scale when reading.
If you do not have a thermometer the following cold water test will be a helpful guide. Drop a small amount of the hot syrup from a spoon into a cup of cold water (do not use ice water) and best firmness of the ball formed with fingers. When testing by this method be sure to remove candy from heat as you test to prevent over-cooking.
Soft Ball: 230° F to 240° F.—syrup forms a soft ball; flattens immediately when removed from the water.
Firm Ball: 240° F. to 248° F.—-syrup forms firm ball and holds shape when removed from the water.
Hard Ball: 250° F.to 263° F. — syrup forms a hard ball that is pliable and chewy when removed from the water.
Soft Crack: 270° F. to 290° F. — syrup forms hard threads which are pliable when removed from the water.
Hard Crack: 300° F. fo 310° F. —syrup forms hard threads that remain hard and brittle when removed from the water.
