Enjoy these great recipes using one or more of Alaga brand Syrups and Hot Sauce.  These recipes were submitted by some of our loyal consumers.

Alaga Turtle Candies

Alaga Turtle Candies

192 pecan halves

1 pt. half and half

2 c. granulated sugar

1/2 tsp. salt

1 c. Alaga Cane Syrup

1/3 butter

1 T. Vanilla extract

1 (12 oz.) pkg. semi-sweet chocolate morsels


Arrange pecans in groups of 4 on greased baking sheets.  Set aside.  In a large heavy saucepan over medium heat 2 c. of half and half to lukewarm.  Add sugar, salt and Alaga Cane Syrup to the half and half in pan.  Cook stirring constantly until mixture boils.  Very slowly stir in the remaining half and half pan.  Cook stirring constantly until mixture boils.  Very slowly stir in the remaining half and half so that the mixture does not stop boiling.  Cook and stir constantly for 5 minutes.  Turn heat to low and add butter 1 tsp. at a time.  Boil gently while stirring constantly until 248 degrees is reached on the candy thermometer.  Remove from heat and stir in the vanilla.  Pour about 1 tsp. of the slightly cooled caramel mixture over the center of each group of pecan halves.  Cool 10 minutes.  Melt the chocolate morsels in a double boiler or heavy saucepan.  Spread over each turtle.  Makes 48 turtles.

Alaga Peanut Brittle

Alaga Peanut Brittle

2 c. creamy peanut butter

1-1/2 c. sugar

1-1/2 c. Alaga light corn syrup

1/4 c. 2 Tbsp. butter

2 c. peanuts...raw or roasted

1 tsp. baking soda

1 tsp. vanilla


In a double boiler over hot water, place peanut butter to heat while preparing syrup.  In a large saucepan combine sugar,corn syrup and 1/4 cup of the water.  Cook over high heat to 275 degrees on a candy thermometer.  Lower heat to medium, add butter, stirring until melted.  Add peanuts, cook stirrinf for about 5 minutes until candy starts turning brown and reaches 300 degress on the therometer.  Remove from heat, stir in baking soda that has been dissolved in a teaspoon of water.  


Add vanilla.

Working quickly, fold in the warmed peanut butter, while stirring gently.  At once, pour candy mixture onto a well greased marble slab or a cookie sheet.  Very quickly...spread as thin as possible!  The secret of the candy is quick cooling.  When cold ...break into serving size pieces.

Alaga Great Grandma´s Yummy Sticky Carmel Corn

Alaga Great Grandma´s Yummy Sticky Carmel Corn

15 c. popped corn

1 stick butter

2 c. brown sugar

6 T. Alaga Cane Syrup

1 tsp. vanilla

1/2 T. baking soda


Preheat oven to 200 degrees.  Mix butter, brown sugar and Alaga Cane Syrup in a medium sauce pan.  Heat on medium until it comes to a boil.  Boil for 6 minutes, remove from heat and add vanilla and soda.  Mix well and pour over popped corn, making sure you cover each and every kernel well.  Spread out the popcorn evenly on a large sheet pan.  Bake for 1 1/2 hours stiring often.

Alaga Gingerbread Men

Alaga Gingerbread Men

2 eggs beaten

1/2 tsp. cinnamon

1/2 tsp. nutmeg

1/2 tsp. cloves

3/4 c. sugar

1/4 c. orange juice

1/2 c. Alaga Cane Syrup

2 c. flour

1 1/2 tsp. baking soda

1 1/2 T. water

1 box seedless raisins

1 lb. shelled nuts


Mix together the beaten eggs, sugar and Alaga Cane Syrup.  Add the soda dissolved in water.  Add the spices, fruit juice and half the flour.  Dredge the raisins and nuts with the other half of the flour and add to the batter.  Drop by the teaspoon onto a greased cookie sheet and bake at 350 degrees for about 12 to 15 minutes.

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