CANDY recipes!

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      Title: A 14-Minute Maple Candy

 Categories: Candies

   Servings:  6

 

      4 c  Maple sirup

      1 c  Cream

    1/4 c  Butter

      1 c  Nut meats, chopped

      1 ts Lemon extract

 

  Cook the maple sirup, cream, and butter for 9 minutes after the boiling

  point is reached.  Remove from heat, add the nut meats and extract and stir

  for 5 minutes. Pour into buttered pans and when cool, cut into squares.

  

  From: Culinary Arts Institute Encyclopedic CookBook Shared By: Pat Stockett

 

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      Title: A 2-Minute Fudge

 Categories: Candies, Christmas

   Servings: 36

 

      1 lb Powdered sugar

    1/2 c  Cocoa

    1/4 ts Salt

    1/4 c  Milk

      1 tb Vanilla extract

    1/2 c  Butter

      1 c  Nuts, chopped

 

  In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla

  together until partially blended (it will be too stiff to blend

  thoroughly).  Put butter over top in center of dish.  Microwave at high for

  2 minutes, or until smooth.  If all butter has not melted in cooking, it

  will as mixture is stirred.  Blend in nuts.  Pour into a lightly-buttered

  8x4x3" dish.  Chill 1 hour in refrigerator or 20 to 30 minutes in freezer.

  Cut into squares.  Makes about 36 squares.

 

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      Title: Almond Nougat

 Categories: Candies

   Servings:  2

 

  1 1/2 c  Light corn syrup

      2 c  Sugar

    1/4 ts Salt

    1/4 c  Water

      2    Egg whites

    1/2 ts Almond extract

           Red or green food coloring

    1/4 c  Soft butter or margarine

      1 c  Toasted chopped almonds

    1/4 c  Chopped candied cherries

 

  DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring,

  until sugar is dissolved. Cook, without stirring, until a small amount of

  the mixture dropped in cold water forms a hard ball (250-F). Beat egg

  whites until stiff, but not dry, in large bowl of electric mixer. Gradually

  beat in about one fourth (not more) of the syrup, and continue beating

  until mixture holds its shape. Cook remaining syrup until a small amount of

  mixture separates into hard and brittle threads when dropped in cold water

  (300-F). Gradually beat into first mixture, and continue beating until the

  mixture begins to hold its shape. Add flavoring and food coloring to tint a

  delicate shade. Beat in butter; continue beating until very thick and

  satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan,

  smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by

  1" pieces. Wrap each piece individually in waxed paper. For best flavor,

  store several days in a cool place before serving.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Almond Paste

 Categories: Candies

   Servings:  6

 

      1 c  Whole, Blanched Almonds (6

           -ozs. or 1 1/2 C slivered) 1

           -1/3 C Powdered Sugar

      2 tb Water

    1/2 ts Almond Extract

 

  (This costs 2.89 for 8ozs. commercially)

  

  Toast almonds on baking sheet at 300 oF for 10 min.  DO NOT BROWN!!! Cool

  them for 5 min.

  

  Procerss the almonds 1 min.  Add sugar, water, and extract and process 15

  sec. to form a ball.

 

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      Title: Almond Roca

 Categories: Candies

   Servings:  6

 

      2 c  (1 pound) butter

      2 c  Sugar

    1/2 c  Whole almonds

      1 lg Package chocolate chips

    1/2 c  Walnuts ground in a blender

 

  Melt butter over high heat.  Add sugar, stirring until it foams up well.

  Continue over high heat, adding almonds.  Continue to cook, stirring

  continually until mixture is color of mahogany and sugar is all melted.

  (Take it off the heat for a moment if it starts to smoke.)

  

  Stir as you take it off the heat permanently and pour quickly onto your

  biggest flat pan with sides.  Tilt to spread evenly.  After 5 minutes, pour

  on chocolate chips. When they have melted a bit, spread them over the top

  of the hot mixture with a rubber scraper. Scatter ground walnuts over the

  top, shaking to distribute evenly.

  

  Candy is thoroughly cooled when the chocolate is dull looking. (Cool at

  least three hours at room temperature.) Break into pieces and it's ready to

  eat.

 

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      Title: Almond Rocca

 Categories: Candies

   Servings:  6

 

      1 c  Pecans, chopped (we use

           -chopped almonds on some

           -batches)

    3/4 c  Brown sugar (packed)

    1/2 c  Butter or margarine (butter

           -makes it richer)

    1/2 pk (6 oz size) semisweet

           -chocolate chips. (1/2 cup)

 

  Almond Rocca: This is not for Almond Roca, yet it is close enough and it is

  real easy. In fact my 14 year old daughter has been making it by herself at

  christmas for the past 4 years. Hope this will meet your needs. It comes

  from the Betty Crocker cookbook, so you may have it on hand already.

  

  Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat

  sugar and butter to boiling, stirring constantly. Boil over medium heat,

  stirring constantly, 7 minutes (watch it real close the last minute or

  two).  Immediately spread mixture evenly over nuts in pan. Sprinkle

  chocolate pieces over hot mixture; place a baking sheet over pan so

  contained heat will melt chocolate.  Spread melted chocolate over canndy.

  While hot, cut into 1 1/2 inch squares.  chill until firm.

  

  Now for the changes we use.

  

  When we are going to be giving this as a gift, we melt another 1/2 cup of

  chocolate in the microwave.  Use an 7x7x2 pan (or smaller than the 9x9x2).

  Spread the melted chocolate on top of the buttered pan that is covered with

  the nuts.  After the chocolate is spread on top, sprinkle more nuts on top,

  while chocolate is still warm. Then cut into small sizes. After the candy

  is set, remove from the pan and wrap individually with desert foil. I get

  mine at the bakery supply, or a craft shop.

 

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      Title: Almond Roca

 Categories: Candies

   Servings: 48

 

    1/4 c  Sliced almonds

    1/4 c  Water

      1 c  Butter

      1 c  White sugar

      3 oz Semisweet chocolate (3

           -squares)

 

  This superb candy treat is much less expensive than its commercial

  counterpart.

  

  In an electric frying pan at 300F, melt butter, add water, then almonds and

  sugar.  Turn temperature to 400 F and cook until a light golden brown,

  stirring continuously.  Pour almond mixture on a foil lined cookie pan and

  cool.  Melt chocolate squares in the top of a double boiler.  Pour and

  spread thinly over cooled candy.  Cool.  Break into pieces.  Store candy in

  refrigerator or freezer, it keeps indefinitely IF you hide it!  Makes 48

  pieces.

  

  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens

 

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      Title: Almond Splinters

 Categories: Candies, Gift

   Servings: 25

 

      9 oz Milk chocolate, broken into

           Pieces

      6 oz Slivered almonds, toasted

 

  Melt chocolate in top of a double saucepan over simmering water. Stir until

  smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate,

  drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a

  cool place; store in airtight container in cool place.

  

  Makes about 25.

 

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      Title: Almond-Coffee Walnuts

 Categories: Candies

   Servings:  6

 

    2/3 c  Almond paste, room

           -temperature

      2 tb Coffee liqueur

      1 ts Instant coffee powder (not

           -granules)

     72    Walnut halves

      8 oz Semisweet chocolate, melted

 

  1.   Mix the almond paste, coffee liqueur and coffee powder until smooth.

  

  2.   Spread 1/2 tsp of the mixture on the flat side of a walnut half and

  top with another walnut half, forming a sandwich. Rep,eat with the

  remaining almond paste and walnuts.

  

  3.   Line a large baking sheet with wax paper.  Dip one end of the walnut

  in the melted chocolate and set on the baking sheet.  Repeats with the

  remaining filled walnuts walnuts and chocolate.  Refrigerate until the

  chocolate is set, about 30 minutes.  Cover with plastic wrap and store in

  refrigeration.

 

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      Title: Aplets and Cotlets

 Categories: Candies

   Servings: 64

 

      3 tb Gelatin

      3 c  Apple juice or unsweetened

           -apricot juice

  1 1/3 c  Granulated sugar

      2 tb Each lemon and lime juice,

           -or more as needed

    2/3 c  Cornstarch

      2 c  Walnuts, chopped

      1 c  Powdered sugar

 

  Makes about 64 small cubes

  

  Soften the gelatin in 1/2 cup of the apple juice.  Boil remaining juice

  with the sugar for 15 minutes to concentrate it.  Mix the lemon and lime

  juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture.

  Add both gelatin mixture and cornstarch mixture to the boiled juice and

  boil again rapidly for 10 minutes until very thick, stirring constantly.

  Taste for sweet and sour and add more lemon juice if wanted.

  

  Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that

  has been dipped in cold water.  Let paste harden 12 hours or overnight,

  then cut with a sharp knife into squares. Mix together the reserved 1/4 cup

  cornstarch and powdered sugar. Remove squares with a spatula and roll each

  in the powdered sugar mixture (the cornstarch helps keep the sugar dry).

  

  I Hear America Cooking From the collection of Jim Vorheis

 

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      Title: Aplets

 Categories: Candies

   Servings:  3

 

      4 tb Plain gelatin

      2 ts Lemon juice

  2 1/4 c  Unsweetened applesauce

      2 c  Chopped nuts

      2 ts Vanilla

      4 c  Sugar

           Confectioners' sugar

 

  Aplets are a great bar cookie for summertime or school lunch boxes! In

  Washington State, and other places where they are marketed, you can buy

  Aplets and Cotlets and Grapelets. With this recipe you can make your own.

  

  APLETS

  

  In cup or small bowl stir gelatin into 1 cup applesauce; set aside until

  gelatin dissolves. In medium saucepan stir sugar into remaining applesauce.

  Add gelatin dissolved in applesauce. Over medium heat, stir constantly and

  bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring

  occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat.

  Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely

  and let stand overnight. When firm, cut into 1 inch squares. Roll in

  confectioner's sugar.

  

  The recipe says it makes about 3 dozen squares.

 

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      Title: Applesauce Fudgies

 Categories: Candies

   Servings: 16

 

      2    Squares unsweetened

           -chocolate

    1/2 c  Butter

    1/2 c  Sweetened applesauce

      2    Eggs, beaten

      1 c  Brown sugar, firmly packed

      1 ts Vanilla

      1 c  Sifted flour

    1/2 ts Baking powder

    1/4 ts Baking soda

    1/4 ts Salt

    1/2 c  Choped walnuts

 

  Melt chcocolate and butter together. Mix applesauce, eggs, sugar and

  vanilla. Sift dry ingredients into applesauce mixture. Stir until blended;

  add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle

  with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares;

  cool in pan on racks. Makes 16. ** from FARM JOURNAL'S COUNTRY COOKBOOK

  

  From one of the head kooks at Rhinoceros Kitchen

 

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      Title: Apricot Almond Bark

 Categories: Candies

   Servings:  6

 

      1 lb White chocolate

      2 tb Solid vegetable shortening

    1/2 c  Whole toasted almonds

      1 c  Apricot Jelly Belly beans

 

  Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and

  shortening in the top part of a double boiler. Stir in almonds and jelly

  beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch

  bars with knife. When firm, cut bars apart.

  

  From: Steve Herrick Source: Best Recipes - March/April 1991

 

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      Title: Baked Nut Candy

 Categories: Candies, Osg

   Servings:  1

 

      2 ea Egg whites

      1 c  Peanuts; ground

      1 c  Brown sugar

 

  Beat egg whites until still. Add nuts and sugar, pour into shallow pan

  greased with butter. Bake in oven until light brown. Mark into squares when

  removed from oven. This will never fail unless allowed to burn.

  

  Source: Mrs. C. Duckworth, Community Grange, Shelby County, OH

 

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      Title: Barb's Ohio Buckeyes

 Categories: Candies, Chocolate

   Servings:  2

 

     12 oz Jar creamy peanut butter

    2/3 c  Softened margarine

      1 ts Vanilla

      1 lb Confectioner's sugar

      6 oz Package semi-sweet chocolate

           Chips

      6 oz Package milk chocolate chips

           -or, use 1 package chocolate

           -made for candy making

      3 tb Melted paraffin

 

  From: Bill Jernigan, COOKING echo

  

  Mix together.  Use hands to make into smooth 1 inch balls.  Chill.  With

  toothpick, dip all but the very top of balls into melted warm mixture--

  

  Drop onto wax paper to harden.  Chill.

  

  no rice krispies in this one, but i don't see why you couldn't add them to

  stretch it a bit, or to cut the incredible bliss of peanut butter and

  chocolate (chortle)...

 

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      Title: Basic Creme Center

 Categories: Candies

   Servings:  1

 

MMMMM---------------------------MIX TOGETHER--------------------------------

  2 1/2 lb Dry Candy Fondant

      1 c  Butter

MMMMM-------------------------------ADD------------------------------------

    1/2 c  Whipping cream

 

  Mix first 2 ingred. & let set overnight <or for several hours> tightly

  covered. Add cream & whip with heavy duty mixer or by hand. Divide dough

  into separate bowls. <I divide into 3>. Makes nice batch of each. For each

  bowl, add whatever color/flavor, etc you like. Below are some ideas:

  Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark

  chocolate to taste. Mint center: add drops of peppermint oil & pink

  coloring. Black Walnut center: add drops black walnut oil & bl walnuts.

  Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes:

  add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly:

  add fruit "flavored" jelly into candy mold with matching flavored oil

  w/creme center. Nut center: wrap creme center mix around a nut meat as

  filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries

  <cream type:> wrap creme center  mix around a well-drained marachino

  cherry...be sure the cherry is SEALED in the dough, chill & dip in choc.*

  Be sure to dip as soon as removing from fridge. The acid in the cherry

  causes it to start cordialing <liquifying> quickly. Will liquify some, but

  some will remain "creamy" because of the butter. Coconut cremes: add

  maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1"

  balls, let crust over & dip in compound coating chocolate. This is also

  called "dipping chocolate." I prefer the brand "Merckens." It seems to take

  more abuse/ reheating, or getting too hot, etc. Dolores McCann, Hamilton

  Ohio

     Dolores McCann, Prodigy Food & Wine Board

 

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      Title: Basic Divinity

 Categories: Candies

   Servings:  6

 

      2 c  White Sugar, Granulated

    1/2 c  Light Corn Syrup

    1/2 c  Water

      1 pn Salt

      2 lg Egg Whites

      1 ts Vanilla Extract

      1 c  Nuts, Chopped *

 

  * Chopped cherries or chopped orange peels may be used in place of chopped

  nuts.

  ~-------------------------------------------------------------------------

  NOTE:  To prewarm a candy thermometer, simply place it in a sauce pan of

  cold water and bring it to a boil.  Let it simmer until you need the

  thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing

  the whites to come to room temperature in a large bowl of an electric

  mixer.  (Return the egg yolks to the refrigerator covering with plastic

  wrap or water for another recipe.) Fill a glass with ice cubes and water.

  To make dropped divinities, you will need 2 cookie sheets, topped with

  greased wax paper. For squares, use a greased and wax paper-lined 8 X

  8-inch pan.  Measure the sugar, corn syrup, ice water and salt and dump

  into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve

  the sugar, stirring constantly with a wooden spoon over low heat. Syrup

  will become clear, gritty sounds will cease, and the spoon will glide

  smoothly over the bottom of the pan. Increase the heat to medium and bring

  to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and

  lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar

  crystals.  (Listen to make sure the pot doesn't boil over.  To double

  check, remove lid, leaving the wax paper in place.) STEP 4:  Wash down any

  crystals clinging to the sides with a brush dipped in hot water from the

  thermometer bath.  Introduce the prewarmed thermometer.  No need to stir.

  STEP 5:  Beat the egg whites until stiff but not dry.  If your mixer is a

  heavy duty one, you can wait until the bubbles in the syrup become very

  large and airy before beating the egg whites.  Otherwise, do it now when

  the thermometer registers 240øF.  STEP 6:  Test the syrup when the

  thermometer registers 246øF.  Continue testing until it reaches the

  firm-ball stage, 246ø to 260øF.  Syrup will be hard to scrape up in ice

  water.  It will have to be forced into a ball, but once formed, it should

  hold its shape but give under pressure.  Return the thermometer to the hot

  water bath to soak clean. STEP 7:  Dribble the syrup into the egg whites in

  a slow, steady stream, beating at slow speed.  Tilt the syrup pan to get

  the last drop but do not scrape the pan.  Once the syrup is completely

  incorporated, change to a flat whip if you have one. STEP 8:  Have patience

  and continue beating.  The amount of time you spend mixing depends on the

  power of your mixer.  If you have a heavy duty or commercial one, you can

  go to full speed and make the divinity in less than 5 minutes. With less

  powerful ones, it can take up to 20 minutes. The important thing is to beat

  at the highest speed of your mixer.  Also if it is a hot and humid day, it

  will take longer also. STEP 9:  Test the divinity. The first and most

  important test occurs when you lift the beaters. If the candy falls back in

  ribbons that immediately merge back into the batter, it isn't done.

  Eventually, a stationary column will form between the beaters and the bowl.

  Candy will lose its sheen/gloss and stop being sticky; a teaspoonful

  dropped onto wax paper will hold its shape, even a peak. If you machine is

  laboring and the candy is not quite there yet, you have two choices: Pour

  anyway and put into a frost free freezer to set up....or finish by hand.

  STEP 10:  Fold in the flavorings and nuts and/or other optional items using

  the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the

  divinity either on wax paper covered cookie sheets or the buttered pan.

  Dripping it by teaspoon is harder work for you but it ripens quicker and is

  ready to eat sooner.  A neat trick is to put the candy into a pastry bag

  and pipe onto the wax paper. If you spread it in the pan, you will have to

  wait up to 24 hours before it is ready. But you maybe one of those that

  think it is better when it is 24 hours old. Score and cut into squares.

  Store in an airtight container at room temperature or in a refrigerator.

  Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be

  frozen but not for extended periods of time.

 

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      Title: Basic Honey Taffy

 Categories: Candies, Mormon

   Servings:  6

 

      1 c  Honey

 

  Cook honey to hard crack stage (285F) stirring constantly.  Pour onto

  buttered marble slab. As soon as outside edges cool enough to touch,fold to

  center and make long roll. Start stretching or pulling while hot. Pull

  until honey becomes light and porous and small strings develop. Cut into

  short pieces. Place in paper lined metal cans for two days to soften.

  

  Origin: Homemaking Booklet, Mormon Church, 1978. Shared by: Sharon Stevens

 

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      Title: Beginners Popcorn Balls

 Categories: Candies

   Servings:  8

 

      2 qt Popped popcorn

      1 c  Sugar

    1/3 c  Corn syrup

    1/3 c  Water

    1/4 c  Butter

    1/4 ts Salt

      1 ts Vanilla

 

  Preheat oven to 250.  Put popcorn in a large, 4 inch deep butered baking

  pan.  Keep warm in the oven. Combine sugar, cornsyrup, water, butter and

  salt in a large saucepan.  Stir over medium heat until sugar is dissolved.

  Cook until mixture reaches 250 on a candy thermometer, stirring frequently.

  Remove from heat.  Quickly stir in vanilla. Remove popcorn from oven. Pour

  syrup mixture over popcorn, stirring to mix well. Form into balls. Makes

  approximately 8 balls

  

  Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or

  crushed herbs for vanilla To make butter balls, increase the butter to 1/3

  cup and increase the

 

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      Title: Benne Brittle

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  Sugar

    1/2 ts Vanilla extract

    1/2 ts Lemon extract

      2 c  Parched benne seed (sesame

           -seeds, I think)

 

  "Benne seeds cannot be procured in many places, but the candy made with it

  is so delicious and so characteristic of Charleston that the recipe is here

  included."

  

  Add the extracts to the sugar.  Melt the sugar in a saucepan, stirring

  constantly, as for peanut brittle.  When the sugar is melted, add the benne

  seed, stirring it in quickly.  Pour at once onto a marble slab to cool or

  pour into lightly buttered pans.  Mark in one-inch squares while still warm

  and break along the lines when cold.  --Mrs. Rhett

  

  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

 

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      Title: Bittersweet Chocolate Coated Truffles

 Categories: Ghirardelli, Candies, Christmas

   Servings: 12

 

           Basic Truffle Recipe:

      4 oz Ghirardelli Bittersweet

           -Chocolate

      2 tb Butter, cut up

      2 tb Heavy whipping cream

  1 1/2 tb Liqueur (to 2 Tbsp)

           Chocolate Coating for

           -Truffles:

      4 oz Ghirardelli Bittersweet

           -Chocolate

      2 ts Peanut, almond, or walnut

           -oil

 

  DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring

  constantly. (Or microwave 2 1/2 to 3 minutes on medium.) Remove chocolate

  from heat; blend in butter. Stir in cream, then liqueur. Combine with

  chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring

  frequently until thick enough to hold a shape. Drop by heaping teaspoon or

  #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and

  freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a

  variety of truffles, repeat the recipes using liqueurs such as Grand

  Marnier, Amaretto, Kahlua, Creme de Menthe.

  

  For Coating: Melt chocolate as directed in basic truffle recipe. Remove

  from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold,

  firm truffle into melted chocolate, holding with a fork and spooning with

  several coats of chocolate. Place each onto foil lined baking pan. Decorate

  top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate.

  Roll in Ghirardelli Ground Chocolate, if desired. Place into tight

  container and store in cool, dry place to age for several days. Coats 12

  truffles.

  

  Source: Recipes from Ghirardelli Chocolate Company of San Francisco

  

  From: Sallie Austin

 

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      Title: Black and White Fudge

 Categories: Candies, 1941

   Servings:  6

 

      3 c  Sugar

      4 tb Cocoa

  1 1/2 tb White corn sirup

      1 tb Vanilla

      2 tb Butter or butter substitute

  1 1/2 c  Cream

 

  Black part:

  

  Combine sugar, sirup, cocoa, and cream.  Boil to soft ball stage (234 - 238

  F).  Cool to room temperature.  Add butter and flavoring. Beat until

  creamy.  Pour into well-buttered pan.

  

  White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1

  Tbsp vanilla 2 Tbsp butter or butter substitute

  

  Combine and cook as for black part.  When cool, beat until creamy, then

  pour over black part.  Nuts may be added if desired. The two portions will

  not run together but will cut out together. Cut in small squares. Mary

  Sanborn, Cherokee, IA.

 

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      Title: Black Walnut Taffy

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 tb Butter or butter substitute

    1/2 c  Sweetened condensed milk

    1/2 c  Chopped nuts

      1 c  Molasses

      1 ts Vanilla

    1/4 ts Salt

    1/2 c  Water

 

  Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265

  ~ 270 F).  Add flavoring.  Spread nuts over the bottom of a well-buttered

  pan.  Pour taffy over nuts.  Cool. Pull until stiff and creamy. Cut in

  1-inch pieces. Isabel Tovill, Lancaster, OH.

 

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      Title: Bonbons

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Knead fondant which has been allowed to stand for 24 hours or longer until

  smooth and pliable.  Color and flavor.  Mold into various shapes. Allow to

  stand in a cool place until firm.  Melt 2 cups fondant over lukewarm water

  (120 F).  Color and flavor as desired. Place bonbons on fork or on

  confectioner's dipper.  Dip into melted fondant one at a time. Remove from

  fondant.  Drain. Place on waxed paper. Form a swirl on the top. Nuts,

  fruit, and colored or white coconut may be used in the bonbon centers or on

  the surface.  Set in cool place until firm.  If fondant becomes too stiff

  during dipping process add a few drops hot water and stir until blended.

  The Household Searchlight

 

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      Title: Bourbon Balls

 Categories: Candies

   Servings: 18

 

  1 1/2 c  Confectioner's sugar,

           Divided

      1 c  Graham cracker crumbs

    1/2 c  Pecans

      1 tb Unsweetened cocoa powder

      3 tb Bourbon

      2 tb Light corn syrup

 

  In bowl of food processor, combine 1 cup confectoner's sugar, graham

  cracker crumbs, pecans and cocoa. Process with quick on/off pulses. Add

  bourbon and corn syrup. Process, using quick on/off pulses, until mixture

  begins to hold together. Press and roll mixtue into 1 inch balls. Toss each

  ball in remaining 1/2 cup confectioners sugar to coat. Store in tightly

  covered container at room temperature. NOTE: If desired, pecans can be

  finely chopped and ingredients mixed together by hand. Makes about 18

  balls.

  

  Origin: Women's World, February 16, 1993 Shared by: Sharon Stevens

 

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      Title: Bran Candy

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Brown sugar

      1 c  Sugar

      1 c  Milk

    1/8 ts Baking soda

      1 tb Butter or butter substitute

    1/4 ts Salt

      1 c  Bran

 

  Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to

  room temperature.  Add bran.  If desired, 1/2 cup raisins, dates, or nuts

  may be added.  Beat until stiff enough to knead. Turn onto board dusted

  with powdered sugar. Knead until smooth. Shape into a roll and slice.

  Margaret E. Johnson, Kent, WA.

 

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      Title: Brazil Nut Bark

 Categories: Candies

   Servings:  1

 

     12 oz Semisweet chocolate pieces

      1 tb Butter

      1 c  Chopped Brazil nuts

    1/2 c  Seedless raisins

 

  DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and

  stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed

  paper. Chill until firm. Break into pieces. Store in refrigerator.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Brown Sugar Fudge - Penuche

 Categories: Candies, Christmas

   Servings:  6

 

      1 c  White Sugar, Granulated

      1 c  Light Brown Sugar, Firm Pack

    1/2 c  Heavy (Whipping) Cream

      3 tb Molasses *

      2 oz Unsweetened Chocolate

      4 tb Butter

  1 1/2 ts Vanilla

    1/2 c  Chopped Nuts, Optional

 

  * This is to taste.  The original recipe called for 4 T of Molasses.

  ~-------------------------------------------------------------------------

  STEP 1:  PREPARE:  Prewarm the thermometer in hot water; use a 2-quart

  saucepan; butter the upper sides (inside) of the saucepan; measure all

  ingredients except the vanilla and optionals, and dump into the saucepan.

  Grease and if necessary, line a 5 X 10-inch pan.  Fill glass with ice cubes

  and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the

  sugar, stirring constantly with a wooden spoon, over low heat until the

  butter melts, the gritty sounds cease, and the spoon glides smoothly over

  the bottom of the pan.  Increase the heat to medium and bring to a boil.

  STEP 3:  Boil, after washing down any crystals that may have formed, with a

  pastry brush dipped in hot water from the thermometer bath, using as little

  water as possible.  Introduce the prewarmed thermometer.  Reduce the heat

  while keeping the fudge at a boil.  Stir no more than necessary. STEP 4:

  Test the fudge mixture in the ice-cold water when the mixture thickens and

  bubbles become noisy.  Ball, formed in ice water, should hold its shape

  until the heat from your had begins to flatten it and should be al dente --

  slightly chewy -- between 230øF and 240øF.  Because of the molasses and

  brown sugar, it can ball at a lower temperature than some other fudges.

  STEP 5:  Shock by placing the saucepan in the cold water in the sink. STEP

  6:  Seed by adding, without stirring, the vanilla.  Then allow to cool.

  STEP 7:  Stir when luke warm and "skin" forms on the top (110øF). Return

  the thermometer to its hot water bath to soak clean. Stir the fudge

  thoroughly but not vigorously by hand, with an electric mixer, or with a

  food processor.  Pause frequently to allow the fudge to react. STEP 8:

  Watch for the fudge to thicken, lose its sheen, and become lighter in color

  or streaked with lighter shade, give off some heat, suddenly stiffen. If

  mixing by had, the fudge will "snap" with each stroke; by mixer, mixer

  waves will become very distinct, by food processor, fudge will flow

  sluggishly back to the center when the processor is stopped. STEP 9: Add

  the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts,

  filberts)) before the fudge totally candies. STEP 10: Pour, score, and

  store when cool in an airtight container in the refrigerator or at room

  temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be

  frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the

  unsweetened chocolate and replace the molasses with 1/4 cup of honey. The

  honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY

  BROWN SUGAR FUDGE:  In Step 1, replace the heavy cream with light cream or

  evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE

  BROWN SUGAR FUDGE:  In Step 1, eleminate molasses, chocolate but add 1 Tbl

  corn syrup.  In Step 6, add 1 T grated orange zest, plus if you can get it,

  1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1,

  eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup

  of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter

  flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR

  FUDGE:  In Step 1, eliminating the molasses is optional -- you'ss get a

  more Southern praline with it, a milder one without it--or compromise and

  use only 1 T.  Eliminate the chocolate. In Step 3, when the mixture begins

  to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the

  boil or cool the mixture too quickly.

 

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      Title: Brown Sugar Slices

 Categories: Candies

   Servings:  6

 

      2 c  Brown sugar

      1 c  Lard

      2    Eggs

      1 ts Baking soda

      1 ts Cream of tartar

      1 ts Vanilla

      4 c  Flour

      1 c  Chopped walnuts

 

  SOURCE: The Budget  10/30/91

  

  Cream lard and sugar, add vanilla and eggs and mix well. Sift together

  flour, soda and cream of tartar and add to first mixture. Add nuts then

  form dough into two rolls. Place in plastic wrap and chill several hours.

  Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes.

  

  Sylvia (Cookie Lady) Palm Bay, Fl.

 

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      Title: Brown Sugar Taffy

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Brown sugar

    1/2 c  Vinegar and water together

           Nuts; chopped

 

  Boil as for other taffy until it spins a thread. Add nuts and pour on

  plate. Pull when ready. Common walnuts are especially good in this recipes.

  Never a failure.

  

  Note: Taffy should be cooked to hard ball stage. Pulling can begin when it

  cools enough to handle. Butter hands!

  

  Source: Mrs. Grace Chaille, Marathon Grange, Clermont County, OH

 

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      Title: Brown Sugar Squares

 Categories: Candies, 1941

   Servings:  6

 

  2 1/2 c  Brown sugar

  1 3/4 c  Evaporated milk

      2 tb Corn sirup

      1 ts Vanilla

      2 tb Butter or butter substitute

      1 c  Coconut

      1 c  Chopped almonds

           Few grains salt

 

  Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from

  fire.  Add butter.  Cool to room temperature.  Beat until thick and creamy.

  Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow

  pan.  Cut in squares. Mrs. M. Carello, Cato, WI.

 

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      Title: Buckeyes

 Categories: Chocolate, Candies

   Servings:  6

 

      2 c  Powdered Sugar

  1 1/2 c  Creamy Peanut Butter

    1/2 c  Unsalted Butter, Room Temp

      1 ts Vanilla Extract

      1 lb Semisweet Chocolate,

           - Coarsely Chopped

 

  Mix first 4 ingredients in large bowl to blend. Cover and refrigerate for

  at least 4 hours or overnight.

  

  Form  peanut  butter  mixture  into  3/4-inch  diameter  balls. Arrange on

  baking sheets.  FREEZE 1 hour.

  

  Line additional baking sheets with waxed paper.  Melt chocolate in top of

  double boiler over barely simmering water,  stirring until smooth. Remove

  from over water.  Remove 1/4  of  peanut butter balls from freezer. Pierce

  one with toothpick and  dip into chocolate, coating 3/4 of ball. Let excess

  chocolate drip back into pan. Arrange chocolate side down on prepared

  sheets. Repeat with remaining peanut butter balls. Refrigerate until

  chocolate is firm. Serve Buckeyes well chilled.  Makes  approx.

  

  * I use a bag of Nestle choc. chips, melted.

 

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      Title: Buckeyes

 Categories: Candies, Chocolate

   Servings:  1

 

      3    Boxes of powdered sugar

      1 lb Peanut butter

      1 lb Margarine

      1 c  Nuts (opt.)

      1    Block semi-sweet chocolate

    1/3    Block parafinn

           Vanilla

 

  After melting butter, peanut butter, flavoring, add nuts and mix well. Add

  posederd sugar. Mix well using large spoon.  Do not attempt to use an

  electric mixer.  Mixture will be very thick. Roll in balls the size of

  chestnuts.  Melt wax and chocolate in double boiler. Using a toothpick, dip

  each ball in chocolate and place on wax paper. Balls will dip better if

  chilled before dipping in chocolate. Bumgarner Family Recipes Submitted by

  Donna Bumgarner Hurt

  

  posted by Bud Cloyd

 

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      Title: Buckeyes

 Categories: Candies

   Servings:  6

 

      1 c  Powdered sugar

    1/2 c  Peanut butter

      3 tb Butter

      1 lb Chocolate, melted

 

  Combine powdered sugar, peanut butter and butter.  Roll into 1-inch balls

  and chill until firm.  Dip into melted chocolate and place on wax paper

  until hard.

 

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      Title: Butter Toffee

 Categories: Candies

   Servings:  6

 

  2 1/4 c  Sugar

      1 ts Salt

    1/2 c  Water

  1 1/4 c  Butter (2 1/2 sticks)

  1 1/2 c  Chopped blanched almonds,

           -divided

      1 c  Finely chopped walnuts,

           -divided

      1 ts Rum extract

      4 oz Milk chocolate, broken into

           -pieces

 

  Butter a 15x10" jelly roll pan; set aside.  Combine sugar, salt, water and

  butter in a heavy 3-quart saucepan.  Heat to boiling on medium-high heat.

  Add 3/4 cup almonds and cook, stirring constantly, to hard crack stage

  (300-310 degrees).  Remove from heat.  Stir in remaining 3/4 cup almonds,

  1/2 cup walnuts, and rum extract, mixing only enough to combine. Very

  quickly, pour into prepared pan.  Spread evenly.  Place chocolate on warm

  toffee until melted.  Spread chocolate evenly over toffee. Sprinkle with

  remaining 1/2 cup walnuts.  Cool; break into pieces.

  

  Makes:  50 pieces From: Jackie Olden Newsletter Posted by: Debbie Carlson -

  Cooking Echo

 

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      Title: Butter-Scotch

 Categories: Candies, 1941

   Servings:  6

 

    1/2 c  Brown sugar

    1/4 c  Butter or butter substitute

    1/2 c  Sugar

      2 ts Vinegar

    1/2 c  Water

    1/2 ts Vanilla

           Few grains salt

 

  Combine all ingredients except flavoring.  Cover until mixture begins to

  boil.  Boil without stirring to soft crack stage (275 - 280 F). Add

  flavoring.  Do not stir.  Pour quickly into well-buttered pan. The candy

  should be in a thin sheet.  Cool slightly and mark in squares. The

  Household Searchlight

 

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      Title: Buttered Brazil Nuts

 Categories: Candies

   Servings: 12

 

    1/2    To 3/4 cup whole Brazil nuts

    1/3 c  Water

      1 c  Brown sugar

  1 1/2 ts Light corn syrup

  1 1/4 ts Cream of tartar

    1/4 c  Butter, chopped

 

  Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a

  single layer. Warm in the oven for 5-10 minutes while preparing the toffee

  mixture.

  

  In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat

  until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar

  and butter, simmer until butter has melted. Bring to a boil and boil to

  soft crack stage, 270 F (140 C) on candy thermometer.

  

  Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a

  little toffee over each nut. Leave to cool and harden. If toffee is setting

  too quickly in the pan, place it in a bowl of hot water. Store in a cool,

  dark place.

  

  Makes about 1/2 lb.

  

  Source: Gifts From The Pantry By Annette Grimsdale

 

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      Title: Buttered Honey Nuts

 Categories: Candies

   Servings:  1

 

      6 oz Shelled, unsalted nuts

      1 tb Butter

      1 tb Honey

 

  DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes.

  Mix butter and honey; pour over nuts. Stir until nuts are completely coated

  with the mixture. Store in airtight container.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Butterfingers Candy

 Categories: Candies

   Servings:  1

 

      1 c  Peanut butter

    1/3 c  Light corn syrup

      1 c  Sugar

    1/3 c  Water

           Melted chocolate

 

  Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in

  warmed peanut butter until completely blended. Pour onto greased cookie

  sheet and score into pieces. When cool and hard, dip into melted chocolate.

  

  Posted by Gina Smith DVWH18B

 

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      Title: Buttermilk Pecan Pralines

 Categories: Candies, Entertain

   Servings: 40

 

      3 c  Sugar

      1 ts Baking Soda

      1    Pinch Of Salt

      1 c  Buttermilk

    3/4 c  White Corn Syrup

      2 tb Butter

      2 c  Pecan Halves

 

  In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt,

  buttermilk and corn syrup.  Bring to a boil, stirring constantly.  Reduce

  heat to medium-low, continue cooking until mixture becomes caramel-colored

  and reaches soft ball stage (238øF).  Remove from heat, add butter and

  pecan halves.  Beat until thick enough to drop from a spoon onto waxed

  paper.  If mixture becomes too hard, return to heat and add small amount of

  water.  Stir until smooth.  Yield: 44 to 48 Pralines. *** Variation ***

  Reduce sugar to 2 cups.  Omit corn syrup.  Increase butter to 3/4 cup, add

  1 teaspoon vanilla.  Include butter in cooking stage. Add vanilla with

  pecans.  Source:  Cook 'EM Horns cookbook, The Ex-students Association,

  Univ. of Texas, Austin.

 

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      Title: Butterscotch

 Categories: Candies, Gift

   Servings: 60

 

    1/2 c  Water

      3 c  Sugar

    1/2 ts Cream of tartar

     30 g  Butter

 

  Place water in saucepan, bring to the boil. Remove from heat, stir in sugar

  until dissolved. Return to heat, cover, bring to the boil. Mix cream of

  tartar with a little water, add to mixture, boil, without stirring, until

  mixture reaches 155 degrees C when tested with a sweets thermometer or

  until mixture reaches hard crack stage. Remove from heat, stir in butter.

  Pour into greased 23 cm square cake pan. Mark butterscotch into squares

  when almost set. Break into squares when cold, wrap in cellophane; store in

  a cool, dry place.

  

  Makes about 60.

 

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      Title: Butterscotch Candy

 Categories: Penn-dutch, Candies

   Servings:  1

 

      2 c  Sugar

    1/4 c  Butter

      4 tb Water

      1 tb Vinegar

 

  Combine all the ingredients and cook until a little tried in cold water

  forms a brittle or hard ball.  Pour into a buttered pan and when cool, cut

  in squares. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes,

  Culinary Arts Press, 1936.

 

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      Title: Butterscotch Fudge

 Categories: Candies, Christmas

   Servings:  6

 

    1/4 c  Butter

    3/4 c  Sour Cream

      1 c  White Sugar

      1 ts Vanilla

    1/4 ts Salt

    1/2 c  Nuts

      1 c  Brown Sugar

      2 tb White Syrup

 

  Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour

  cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat

  until thick. Pour into buttered pan.

  

  From the Kronborg Kitchen Kapers Cookbook 1975 - Contributed by Pauline

  Nissen

 

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      Title: Butterscotch Candy

 Categories: Candies, Osg

   Servings:  1

 

      1 c  Brown sugar

    1/4 c  Corn syrup; light

      1 c  Water

    1/4 ts Salt

    1/3 c  Butter

    1/4 ts Vanilla

 

  Put sugar, corn syrup, water and salt in saucepan. Stir over low heat until

  sugar is dissolved. Increase heat and cook until  thermometer registers 250

  F., firm ball stage. Add butter, cook with ocassional stirring until

  thermometer registers 300 F., brittle stage. Remove from stove, add

  vanilla, pout into buttered shallow pan, making a layer 1/4" deep. While

  warm, crease into squares wiht blunt knife. When cold, break into pieces.

  

  Source: Shalersville Grange, Portage County, OH

 

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      Title: Cactus Candy

 Categories: Candies

   Servings:  6

 

      3 c  Granulated sugar

      1 c  Water

      2 tb Orange juice

      1 tb Lemon juice

 

  From: Arizona Cookbook

  

  Select prickly pear cactus (or small barrel cactus if you own this type of

  cactus, since it's illegal to remove it from the desert). Remove spines and

  outside layer with large knife. Cut pulp across in slices one-inch thick.

  Soak overnight in cold water. Remove from water, cut in one0inch cubes and

  cook in boiling water til tender. Drain. Cook slowly in the following syrup

  until nearly all the syrup is absorbed. Do not scorch!

  

  SYRUP for 2 QUARTS of CACTUS CUBES

  

  Heat all ingredients until sugar is dissolved. Then add cactus. Remover

  cactus from syrup, drain and roll in granulated or powdered sugar. For

  colored cactus candy, any vegetable food coloring may be added to the

  syrup.

 

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      Title: Candied Apples

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      4    Or 5 apples

      1 c  Hot water

 

  Heat water and sugar to boiling.  Flavor as desired.  Pare and quarter each

  apple.  Cut each quarter in thirds.  Cook apples, a few pieces at a time,

  until clear and transparent.  Drain.  Place on waxed paper. Let dry 24

  hours.  Roll in granulated sugar. Mrs. H. Martin, Tieton, WA.

 

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      Title: Candied Citrus Peel

 Categories: Candies

   Servings:  6

 

      3 c  Citrus peel, cut into strips

           -from:

      4 md To 5 medium oranges

      6 md Lemons

      2 md To large grapefruit

     12 c  Cold water

  2 1/2 c  Sugar

    1/2 c  Honey

  1 3/4 c  Boiling water

 

  From: Arizona Cookbook

  

  Wash fruit. Score peel into quarters. Remove sections of peel with fingers;

  cut into uniform strips about 3/8 in. wide. Boil peel with 6 cups cold

  water, uncovered, for 10 minutes. Drain and rinse. Repeat process with 6

  cups fresh water.

  

  In a large saucepan, combine 1 1/2 cups sugar, honey and boiling water.

  Bring to a boil, and boil about one minute. Add cooked, drained peel and

  briskly simmer until almost all of the syrup has been absorbed, about 30 to

  40 minutes. Stir frequently to avoid sticking.

  

  Transfer peel to collander. Drain well, about 10 minutes. In large bowl,

  toss drained peel with remianing 1 cup sugar to coat well. Spread pieces

  out on waxed paper to dry. Store in tightly covered container.

 

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      Title: Candied Cranberries

 Categories: Candies, Christmas

   Servings:  2

 

      1 c  Sugar

      2 tb Water

    1/2 c  Cranberries

 

  Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low

  heat, stirring until sugar dissolves. Transfer to top of double boiler. Add

  cranberries. Cover berry mixture and place over simmering water. Cook 45

  minutes, stirring occasionally. Remove from over water. Let cranberry

  mixture stand at room temperature overnight.

  

  Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar

  and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days

  ahead. Cover and refrigerate.)

  

  Makes about 1/2 cup

 

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      Title: Candied Fruit

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 c  Fruit

      1 c  Water

 

  Use canned, preserved, or freshly cooked fruit.  Drain thoroughly. Combine

  sugar and water.  Boil to soft ball stage (234 - 238 F). Add fruit and

  simmer until clear.  Allow to stand in sirup overnight. Drain thoroughly.

  Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F)

  until surface is firm. Peaches, apples, prunes, figs, quinces, citron,

  plums, cherries, and apricots may be used.  Dried fruits as well as fresh

  fruits may be prepared and candied. The Household Searchlight

 

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      Title: Candied Fruit Peel

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Wash oranges, lemons, or grapefruit.  Remove peel in 2 sections. Cut each

  section into 1/4-inch strips.  Cover with cold water. Heat to boiling. Boil

  10 minutes.  Drain.  Repeat 3 times. Drain. Cover with boiling water and

  simmer until tender.  Drain. Divide peel into 3 portions. Prepare a heavy

  sirup, using 2 cups sugar and 1 cup water. Color 1 portion of sirup red, 1

  portion green, and leave 1 portion clear. Add 1/3 of peel to each portion

  of sirup.  There should be sufficient sirup to cover each portion of peel.

  Cook slowly until tender.  Allow to stand in sirup overnight. Drain

  thoroughly.  Roll in granulated sugar. Place on cake rack. Dry in very slow

  oven (250 F) until surface is firm. The Household Searchlight

 

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      Title: Candied Grapefruit

 Categories: Candies

   Servings:  1

 

      3    Plump, pink grapefruit,

           - preferably organic

  2 1/2 c  Sugar

  1 1/4 c  Water

      2 tb Corn syrup

           Superfine sugar; for coating

      5 oz Semisweet chocolate

      1 tb Butter

 

  SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits

  and cut halves again in half. Place peels in large pan, cover them with

  cold water and bring to boil. Simmer 25 minutes. Remove peels and let them

  cool until they are easy to handle. Hold peels firmly against counter and

  gently scrape away most of white pith just below skin. Cut cleaned peels

  into strips with knife or scissors as narrow or wide as you like. In

  2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil.

  When syrup is clear, add peels, lower heat and cook slowly until peels are

  translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a

  few at a time and spread them out on rack to drain about 15 minutes. While

  they are draining, thickly cover large plate with super- fine sugar. Set

  several pieces at a time in sugar and turn them to coat them. When evenly

  coated, set them aside on another plate or piece of parchment paper thinly

  coated with sugar. This process will need to be done in several batches. If

  sugar become lumpy with beads of syrup, pass it through a strainer, then

  continue using it. Set aside sugared peels about 1 hour or until they are

  dried. Carefully package them in tin or plastic container and store either

  in cupboard or refrigerator. To dip peels in chocolate, melt semisweet

  chocolate over simmering water along with butter. Stir well to ensure that

  mixture is smooth before removing from heat. Dip each rind into chocolate,

  coating most of it but leaving a little "handle" to grasp. Or, completely

  immerse each rind in chocolate, then remove with 2 forks or pair of

  chopsticks. Set slices on parchment paper or cake rack and place in cool

  place to harden. Once chocolate has set, pieces can be stored in

  refrigerator. Chocolate will discolor when it cools but will become dark

  and glossy again once brought to room temperature.

  

  Makes 3 Cups

  

  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

 

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      Title: Candied Grapefruit Peel

 Categories: Candies

   Servings:  1

 

      2 md Grapefruit (or 3), peels of

           Water

      3 c  Sugar

           Food coloring

 

  DIRECTIONS: Cover peel with cold water. Bring to boil and cook until

  tender, pouring off water and adding fresh cold water several times. Drain.

  With spoon, remove white inner portion of peel. With knife or tiny star

  cookie cutter, cut a few stars from peel, if desired. With scissors or

  sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups

  sugar with 1 cup water. Add a little red or green food coloring. (A drop or

  two of yellow coloring with red improves the finished color.) Add peel;

  cook over low heat until peel has a clear, candied appearance. Remove peel,

  2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan.

  Roll strips separately into remaining 1 cup sugar until well coated. Place

  on rack to cool. Store in tightly covered container in cool, dry place.

  Keeps at least a month.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Candied Peels

 Categories: Candies

   Servings:  6

 

      6    Navel oranges

  1 3/4 c  Sugar

    1/2 c  Clear corn syrup

  1 1/2 c  Water

      3 oz Orange gelatin

 

  Cut oranges in half lengthwise & remove fruit.  Cut peels into strips. Cook

  peels in 8 C. boiling water for 15 min.  Drain & repeat.  In same pot, cook

  sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add

  gelatin & peels & simmer for 20 min.  Remove from heat. On a sheet of waxed

  paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the

  peels in the sugar, a few at a time, until the peel is evenly coated. Add

  sugar as needed as supply is used.  Place in one layer to dry overnight.

  Store in airtight containers.  Will keep indefinately, if kept dry.

  

  Lemon or Lime peels may be used with the corresponding gelatin, but I've

  never tried it.

  

  For slightly less sweet peels, delete the corn syrup & increase sugar to 3

  cups.

  

  *Kieran*

 

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      Title: Candied Spiced Walnuts

 Categories: Candies

   Servings:  2

 

      1 c  Sugar

    1/4 ts Salt

      2 ts Cinnamon

    1/2 ts Nutmeg

    1/2 ts Cloves

    1/2 c  Water

      2 c  Shelled walnut halves

 

  Boil all ingredients except the walnuts to 236 degrees on a candy

  thermometer (soft ball stage). Remove from heat and add the walnuts. Stir

  until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let

  dry. Then store them in an airtight container Makes about 2 cups.

 

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      Title: Candied Watermelon

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Drain watermelon honey until all the tiny particles of melon are

  comparatively free from sirup.  Prepare a heavy sirup made of 2 parts sugar

  and 1 part water.  Tint a delicate green with food coloring. Flavor with

  mint.  Add the drained particles.  Simmer until nicely colored. Drain. Roll

  in granulated sugar.  Dry in very slow oven (300 F). A portion of the sirup

  may be colored pink and flavored with rose or raspberry before the melon is

  added.  If the natural color is desired, roll the drained particles in

  sugar, and dry.  Any variety of flavors and colors may be obtained. The

  Household Searchlight

 

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      Title: Candy Making Information

 Categories: Candies, Information

   Servings:  1

 

           No ingredients; see text

 

                          Stages of Syrup Cooking Slightly more cooking is

  required on damp or rainy days than on a dry , clear day. Allowance is made

  for this in the following table. The higher temperature should be used on a

  damp day while the lower is right for clear weather. Soft ball, for

  fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for

  caramels______________________________ 246F. to 248F. Hard ball, for

  taffy_________________________________ 265F. to 270F. Crack stage, for

  butterscotch________________________ 290F. to 300F. Hard crack, for

  brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for

  clear hard candies_____________       to 310F.

                            Cold Water Test

      Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very

  cold water. Shape the syrup with the fingers of one hand. Soft ball: The

  syrup can be formed into a soft ball which flatens on removal from the

  water. Firm ball: The syrup can be formed into a ball which offers some

  resistance to the fingers. Hard ball: The ball which is formed is

  distinctly chewy. Crack: The mixture sounds britle when struck against the

  side of the cup; it can be broken by crushing between the fingers. Hard

  crack: The brittle mixture will not stick to the teeth.

      If a thermometer is used, it should be tested in boiling water. It

  should register 212 F. If 214 F., cook candy 2 degrees higher, if 210 F.,

  cook candy 2 degrees lower. Make your adjustments accordingly.

 

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      Title: Candy Melt Roses

 Categories: Candies

   Servings:  6

 

     14 oz Candy Melts - (1 package)

    1/2 c  Light corn syrup

 

  Melt candy melts according to package directions.  Add heated light corn

  syrup and stir until thoroughly mixed.  Let set at room temperature in an

  airtight plastic bag for at least 24 hours or up to one week. Candy becomes

  easier to work with as it sets.  When ready to use, knead a small amount

  until it reaches a workable consistency.

  

  MODELING A ROSE: Start with the base and mold a cone that's approximately

  1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make

  petals.  Flatten 3/8-inch ball of modeling candy into a circle that's about

  1/4-inch thick on one side and about the diameter of a dime. Make several

  petals this size. Wrap first petal around the point of the cone to form a

  bud.  Now press three more petals around the base of the bud. Gently pinch

  edges of petals.  Make five more petals using slightly larger balls of

  modeling candy.  Flatten, then thin edge with finger and cup petals. Press

  petals under first row of petals. Continue adding petals, placing them in

  between and slightly lower than previous row. For a fuller flower, continue

  adding petals in this manner.

  

  TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose

  leaves, paint on melted Candy Melts with a soft pastry or decorator's

  brush. Pull out pointed or curved edges to resemble certain kinds of

  leaves. Let coating set and when completely dry, carefully peel off candy.

  

  Recipe from the 1989 Wilton Yearbook.

 

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      Title: Candy- Peanut Butter, Easter Eggs

 Categories: Candies, Chocolate

   Servings: 12

 

           Pat Stockett

      2 lb Margarine

      4 lb Peanut butter

      4 lb Confectioners' sugar

MMMMM---------------------------EASTER EGGS--------------------------------

    1/4 lb Butter

      8 oz Cream cheese

    1/2 ts Salt

  1 1/2 ts Vanilla

  1 1/2 c  Peanut butter or coconut

      4 c  Confectioner's sugar

MMMMM------------------------PEANUT BUTTER EGGS-----------------------------

      1 c  Margarine

      8 oz Cream cheese

    1/2 ts Salt

  1 1/2 ts Vanilla

      2 lb Powdered sugar

  2 1/4 c  Peanut butter, chunky

MMMMM------------------------RICE KRISPIE EGGS-----------------------------

      1 c  Confectioners sugar

      1 c  Crunchy peanut butter

      2 c  Rice Krispies

      2 tb Oil

    1/4 ts Vanilla

MMMMM-----------------------PEANUT BUTTER BALLS----------------------------

      1 lb Margarine

      2 c  Peanut butter

  2 1/2 lb To 3 pounds confectioners'

           -sugar

      3 ts Vanilla

      6 oz Semi-sweet chocolate chips

    1/4 lb Paraffin wax

 

  Mix thoroughly.  Mold in egg shapes and chill in freezer.  Dip in 2 pounds

  of dipping chocolate. (Take only a few eggs from freezer to dip so the

  peanut butter does not soften too much.)

  

  Easter Eggs Soften and mix together butter and cream cheese. Add: salt,

  vanilla, peanut butter or coconut and confectioners' sugar Place in

  refrigerator to chill.  Form into egg or ball shape. Dip in melted

  chocolate coating.

  

  Peanut Butter Eggs Cream margarine and cream cheese; add remaining

  ingredients and mix thoroughly. Roll into small eggs or balls. Place on

  cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use

  chocolate chips and a small bar of parafin or chocolate coating melted on

  top of double boiler. After 2 hours remove peanut butter eggs from freezer

  and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen

  eggs.

  

  Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet

  and freeze about 2 hours. Dip in chocolate coating to which a small amount

  of oil or butter may be added. Cool on waxed paper.

  

  Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add

  sugar and vanilla. Mix together and form desired shape. Place on cookie

  sheets lined with wax paper and place in the refrigerator for about 10

  minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if

  preferred).  Put toothpick into balls and dip into chocolate. Put back on

  waxed paper and remove toothpick.  You can also use a spoon to dip them.

 

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      Title: Candy-Stick Logs

 Categories: Candies

   Servings:  6

 

      2 qt Popped popcorn

  1 1/3 c  Sugar

      1 c  Water

    1/3 c  Light corn syrup

    2/3 ts Vinegar

    1/3 ts Salt

      1 ts Vanilla

      8    (4 inch long) candy sticks

 

  Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking

  pan.  keep warm in oven.  Combine sugar, water, cornsyrup, vinegar, and

  salt in a large saucepan. COok until mixture reaches 250 on a candy

  thermometer.  Remove from heat and quickly stir in vanilla. Remove popcorn

  from oven.  Pour syrup mixture over popcorn, stirring to mix well. Shape 1

  cup of popcorn around each candy stick to form a

 

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      Title: Caramel Apples

 Categories: Candies

   Servings:  6

 

      6 md Apples

  1 1/4 c  Margerine

  2 3/4 c  Dark brown sugar, firmly

           -packed

      1 c  White corn syrup

      1 cn Sweetened condensed milk

           -(like Eagle brand)

  1 1/2 ts Vanilla

 

  In heavy saucepan or skillet, melt margarine and sugar.  Add corn syrup and

  condensed milk.  Cook until mixture forms a firm ball in cold water.

  

  Remove from heat, beat.  Add vanilla.  Place sticks in apples and dip in

  mixture.  Set apples on waxed paper lined surface.

  

  Courtesy of: Joann Pierce

 

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      Title: Caramel Candy

 Categories: Candies, Osg

   Servings:  1

 

      3 c  Sugar

  1 1/2 c  White karo

      2 c  Cream

           Salt; pinch

 

  Cook 1 cup cream with sugar and Karo, until soft ball stage. Add last cup

  of cream very slowly, not to stop boiling. Cook to hard ball stage. Pour on

  buttered plate and cut in squares. Wrap in oil paper.

  

  Source: Mrs. A. R. Wolf, Bethel Grange, Clermont County, OH

 

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      Title: Caramel Crisp

 Categories: Candies, Osg

   Servings:  1

 

    1/2 c  Baking molasses

      1 c  Brown sugar

      1 ts Butter

      3 ts Vinegar

      3 tb Water

    1/2 ts Baking soda

 

  Cook until it forms hard ball in water. Add soda and pour over about 2

  gallons of popcorn.

  

  Source: Mrs. Albert Seckel, United Grange, Marion County, OH

 

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      Title: Caramel Turtles

 Categories: Candies

   Servings:  6

 

      1 c  Pecan halves

     36    Caramels

    1/2 c  Sweet chocolate, melted

 

  Preheat oven to 325 degrees.  Grease a cookie sheet.  Arrange pecans, flat

  side down, in clusters of four.  Place one caramel on each cluster of

  pecans. Heat until caramels soften, about 4-8 minutes.  remove from oven.

  Flatten caramel with buttered spatula.  Cool slightly.  remove from pan to

  wax paper. Swirl chocolate on top.

  

  Shared by Ellen Cleary

 

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      Title: Caramels Au Chocolat (Chocolate Caramels)

 Categories: Chocolate, Candies

   Servings:  1

 

      3 c  Milk

     13 oz Powdered sugar

           Eggsize piece of glucose

  3 1/4 oz Chocolate in tablets

  1 1/2 oz Butter

    1/2    Vanilla bean

 

  Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate

  into a round-bottomed copper pan and melt it slowly on the stove.

  Meanwhile, heat the mixture in the stewpan, not letting it boil, since you

  merely want to melt the sugar and glucose. When completely melted, pour

  this mixture, bit by bit, into the chocolate, while stirring. When

  thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the

  'ball' stage. (To test the stage of cooking by finger, dip the thumb and

  index finger into cold water, then into the mixture, bringing the 2 fingers

  together and dipping them again into water. This should be done quickly to

  avoid burning. The mixture forms a ball that can be rolled with the tip of

  the fingers.) Remove from the fire, add the butter, mix well, and pour onto

  an oiled marble slab in an oiled, iron framework. Let cool and cut.

  

  Source   : The Art of French Cooking Posted by: Rina de Jong

 

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      Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)

 Categories: Chocolate, Candies

   Servings:  1

 

    1/2 lb Sugar

      9 oz Fresh heavy cream

      2 oz Cocoa powder

  1 1/4 oz Honey

 

  Cook together in a copper pan (or a pan not lined with tin) until the

  mixture reaches th 'ball'stage. (To test the stage of the cooking by

  finger, dip the thumb and index finger into cold water, then into the

  mixture, bringing the 2 fingers together and dipping them again into water.

  This should be done quickly to avoid burning. The mixture forms a small

  ball that can be rolled with the tip of the fingers) Pour this cooked sugar

  onto an oiled marble slab, keeping it at an even thickness of 2/3 in.,

  using 4 oiled rulers to make a framework. Let cool and cut.

  

  Source   : The Art of French Cooking Posted by: Rina de Jong

 

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      Title: Caramels

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      2 c  Cream

  1 3/4 c  Corn sirup

      1 c  Butter or butter substitute

      1 c  Chopped nuts

           Few grains salt

 

  Boil all together except the nuts and 1 cup cream.  Boil 30 minutes. Add

  the second cup of cream and boil to a firm ball stage (248 F). Add nuts and

  pour without stirring into well-buttered pan. When cold cut in squares.

  Mildred Rahm, Ormsby, MN.

 

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      Title: Caramels

 Categories: Candies

   Servings:  6

 

      2 c  Sugar

      1 c  Milk

      1 c  Brown Sugar

      1 c  Butter

      1 c  White Syrup

      1 tb Vanilla

      1 c  Heavy Cream

 

  Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8

  inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper.

  

  From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena

  Hermansen

 

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      Title: Caramels

 Categories: Candies, Gift

   Servings:  6

 

      2 c  White sugar

  1 3/4 c  White karo

    1/2 lb Butter

        ds Salt

 

  Boil until it forms a firm ball in cold water.  Stir constantly while it is

  cooking.  Add one tall can evaporated milk and continue cooking until very

  thick.  Walnuts may be added.  Pour into 8x8 inch glass baking dish.

  

  When cool, cut into squares and wrap in waxed paper.

  

  SOURCE: Cooking in Wyoming Cookbook

 

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      Title: Caramels

 Categories: Candies

   Servings: 40

 

      1 c  Sugar

      1 c  Butter

      1 c  Dark Karo corn syrup

     14 oz Can sweetened condensed milk

      1 ts Vanilla

 

  Bring sugar, butter, and corn syrup to a boil in saucepan, stirring. Then

  boil 4 minutes without stirring.  Remove pan from heat and add sweetened

  condensed milk.  Mix well.  Return pan to heat and cook at medium-low boil

  30 minutes, or until mixture reaches 238 degrees on candy thermometer,

  stirring constantly. Remove from heat and stir in vanilla. Pour into

  buttered 9-inch square pan.

  

  Cool in pan 2 hours.  remove from pan and cut with very sharp serrated

  knife into 1-inch pieces.  Wrap each piece in wax paper.  Makes about 40

  caramels.

 

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      Title: Caramels

 Categories: Candies, Gift

   Servings: 40

 

    125 g  Butter

      2 tb Golden syrup

  1 1/2 c  Sugar

    400 g  Can sweetened condensed milk

    1/2 c  Water

    1/4 ts Cream of tartar

      1 ts Vanilla essence

 

  Place all ingredients except essence, in saucepan, stir over low heat until

  mixture is a pale brown colour (a little mixture dropped into cold water

  should form a firm but pliable ball). Remove from heat, stir in essence,

  drop teaspoonfuls of mixture onto greased oven trays; cool. Wrap caramels

  in cellophane when cold. Store in a cool, dry place.

  

  Makes about 40.

 

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      Title: Carmael Corn

 Categories: Candies

   Servings:  6

 

      7 qt Popped popcorn

      2 c  Brown sugar

      1 c  Butter

           Vanilla

    1/2 c  Corn syrup

      1 ts Salt

    1/2 ts Soda

 

  Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add

  salt, soda and vanilla. (This will foam when soda is added). Pour over

  popped popcorn, stir carefully. Put into a large pan into oven at 250F. for

  1 hour. Carefully stir every 10 minutes. If pan is big enough, shake

  popcorn--it doesn't crumble as much.

  

  From the book "Treasured Mennonite Recipes" by the Mennonite Community

  Relief Sales Volume 1

  

  AR/93

 

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      Title: Carmels

 Categories: Candies

   Servings:  6

 

      2 c  Sugar

      1 c  Milk

      1 c  Brown Sugar

      1 c  Butter

      1 c  White Syrup

      1 tb Vanilla

      1 c  Heavy Cream

 

  Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8

  inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper.

  

  From the Kronborg Kitchen Kapers Cookbook 1975 Contributed by - Sena

  Hermansen

 

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      Title: Carrot Fudge

 Categories: Candies, 1941

   Servings:  6

 

  1 1/2 c  Grated carrots

    1/2 ts Lemon flavoring

  3 1/2 c  Sugar

    1/2 c  Sweetened condensed milk

    1/2 c  Water

 

  Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F).

  Remove from fire, add flavoring, and cool to room temperature. Beat until

  creamy.  Pour into buttered pan, pat down to 1 inch depth, and when firm

  cut in squares.  The grain is likely to be a little coarse due to the

  grated carrots. Mrs. L.G. Humichl, Perry, IA.

 

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      Title: Cathedral Windows

 Categories: Candies

   Servings: 10

 

      2 tb Margarine

      1 c  Chocolate chips

      1    Egg, beaten

      1 c  Powdered sugar

      3 c  Colored marshmallows

 

    Melt the margarine and chocolate chips in a saucepan over the lowest heat

  setting.  Remove from heat when melted.

  

  Add the egg and powdered sugar.  Mix well.

  

  Add marshmallows.  Stir until coated.

  

  Turn out onto wax paper and form a roll.  When hardened, slices into 30

  pieces approx. 1/2 inch in size.

  

  Freezes well.

  

  Enjoy! - Jeff Duke

 

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      Title: Champagne Truffles

 Categories: Candies, Christmas

   Servings: 24

 

           Peter Kump

MMMMM--------------------------CENTER MIXTURE-------------------------------

      8 oz Cream

      1 lb Bittersweet chocolate

      1 oz Butter

      1 oz Cognac

MMMMM-----------------------------ENROBING----------------------------------

      1 lb Bittersweet chocolate

      1 lb Cocoa

 

  It is important to use an excellent quality chocolate when making truffles

  since it is the primary ingredient. Valhrona is my first choice and

  Callebaut is my second.

  

  BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to

  stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool

  to set. Beat with an electric mixer (using a paddle attachment if

  available) on medium speed until light. Beat in Cognac. Pipe out small

  truffles on parchment or waxed paper with a pastry bag fitted with a

  1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa

  into a deep pan. Dip the truffles in the melted chocolate and then deposit

  them in the cocoa, shaking the pan to cover them. After the covering sets,

  shake the truffles in a strainer to remove the excess cocoa.

  

  PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK

 

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      Title: Cheese Fudge

 Categories: Candies, Cheese, Chocolate, Christmas

   Servings:  3

 

      1 c  (2 sticks) butter, softened

      8 oz Pasteurized process cheese,

           -cubed

  1 1/2 lb Powdered sugar

    1/2 c  Cocoa

    1/2 c  Non-fat dry milk

      2 ts Vanilla

      2 c  Coarsely chopped nuts

 

  In a large saucepan over medium heat melt butter and cheese, stirring

  frequently. Remove from heat.  Sift together sugar and cocoa; add to

  cheese, mixing well.  Stir in non-fat dry milk, vanilla and nuts. Turn into

  a 9x9x2-inch pan. Chill until firm. Makes 3 pounds.

  

  From Best Recipes Magazine, Sept/Oct 1991

 

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      Title: Cherry Walnut Divinity

 Categories: Candies, 1941

   Servings:  6

 

      2    Egg whites

    1/8 ts Salt

      1 c  Chopped candied cherries

      3 c  Light brown sugar

      1 c  Water

      1 c  Chopped walnuts

      1 ts Vanilla

      1 c  Corn sirup

 

  Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly,

  beating constantly, over stiffly beaten egg whites. Beat until candy begins

  to stiffen.  Add candied cherries, flavoring, and nuts. Drop by

  teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold

  cut in squares. Lou S. Hokulin, Morris, MN.

 

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      Title: Chinese Coconut Candy

 Categories: Candies

   Servings:  6

 

      1 c  Grated coconut ( Substitute

           -canned)

      2 c  Brown sugar

           Walnut halves

 

  1) Melt sugar in heavy pan over a slow fire.

  

  2) Add coconut and cook until sugar begins to crystallize.

  

  3) Remove from fire and pour into a buttered pan.

  

  4) Cut into 1 inch squares and press a walnut half on top of each cookie.

  

  Variations:  Place 1/2 square of coconut candy or about 1 Teaspoon of

  crystallized sugar and coconut on one corner of a small WONTON wrapper (

  See Recipe WONTON.TXT )

  

  Fold over corner of wrapper, enclosing candy mixture.  Pinch together two

  opposite free corners of wrapper, leaving one corner free.

  

  Fry in deep hot oil until golden brown.

 

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      Title: Chitty-Chitty Bang-Bang Fudge

 Categories: Candies, Entertain

   Servings:  1

 

      2 c  Sugar

      4 tb Cocoa

    1/4 lb Butter (or margarine)

      2 ts Light corn syrup

      1 cn Evaporated milk, small

      1 ts -Water

 

   Mix all ingredients and stir over low heat.

   Cook to soft ball stage when dropped in cold water.

   Beat by hand until mixture loses gloss. Chopped nuts can be added.

   Pour into a greased 8 x 8-inch pan.  Cut into pieces. Cool.

   Good fudge! This was a recipe from the Chitty-Chitty Bang-Bang story book

  read by my son, Curtis Burton, while in grade school and has been a family

  favorite since 1970.

  

     Joyce Burton, Prodigy Food & Wine Board

 

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      Title: Choco Scotch Clusters

 Categories: Cookies, Candies, Christmas

   Servings: 10

 

      6 oz Chocolate Chips, Semisweet

      6 oz Butterscotch Morsels

    1/4 c  Peanut Butter

      3 c  Cereal, Rice Krispies

 

  Melt chocolate, butterscotch, and peanut butter in top of a double boiler,

  stirring constantly, until well blended.  Remove from heat, add Rice

  Krispies and stir until cereal is thouroughly coated.  Drop by tablespoon

  on wax paper.  Cool until firm. VARIATION: For a lighter snack, increase

  the Rice Krispies to 4 cups.

 

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      Title: Choco-Almond Confections

 Categories: Candies, Christmas, Entertain

   Servings:  3

 

  1 1/4 c  Blue Diamond Chopped Natural

           -Almonds, toasted

      1 oz Squares milk chocolate

    1/2 c  Orange juice

    1/2 c  Granulated sugar

      3 c  Crushed lemon, orange, or

           -vanilla wafers

      2 tb Curacao or orange juice

 

  The positively elegant "very adult" confection is from Blue Diamond.

  

  In blender or food processor, finely grind 1/4 cup of the almonds; set

  aside. Combine chocolate with orange juice and sugar in saucepan. Cook over

  medium heat, stirring constantly until sugar is dissolved and chocolate is

  melted. Remove from heat and mix in crushed wafers, Curacao and the chopped

  almonds. Chill mixture at least one hour. Form into small balls; roll in

  the ground almonds. Refrigerate in air-tight container for several days for

  best flavor to develop. Makes about 3 dozen.

 

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      Title: Chocolate Peanut Butter Cups

 Categories: Candies, Chocolate

   Servings:  6

 

           CHOCOLATE CUPS:

      2 c  Milk Chocolate Chips

      2 tb Vegetable shortening

     24    1" paper candy cups

           PEANUT BUTTER FILLING:

    3/4 c  Creamy peanut butter

    3/4 c  Confectioners' sugar, sifted

      1 tb Butter, melted

 

  Combine over hot, not boiling, water, the milk chocolate chips and

  vegetable shortening.  Stir until the chips are melted and the mixture is

  smooth.  Remove from the heat but keep over the hot water.  Coat the inside

  of the candy cups by using 1 t. of the chocolate mixture for each cup.

  Place the candy cups in the palm of your hand and rotate gently, using a

  narrow rubber spatula to push the chocolate up the sides of the cup. Chill.

  

  PEANUT BUTTER FILLING:

  

  In a small bowl, combine the peanut butter, confectioners' sugar and

  butter, mixing until well blended.  Using slightly rounded teaspoonfulls,

  shape the peanut butter filling into balls.  Place 1 ball in each chilled

  cup and press lightly with your fingers to flatten. Spoon 1 level t. of the

  reserved chocolate mixture on top and smooth over to seal. Chill until

  form, about 45 minutes.  Store in airtight container in the refrigerator.

  

  Source:  Rich Harper, FidoNet Cooking Echo

 

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      Title: Chocolate Covered Cherries

 Categories: Candies

   Servings: 20

 

     60    Maraschino cherries w/stems

      3 tb Butter

      3 tb Light corn syrup

      2 c  Powdered sugar

      1 lb Chocolate, melted

 

  Drain cherries for several hours.  Combine softened butter and corn syrup.

  Stir in powdered sugar.  Chill if too soft.  Shape 1/2 teaspoon mixture

  around each cherry.  Place on baking sheet with wax paper and chill until

  firm.  Dip cherries into chocolate by stem.  Chill for 1 to 2 weeks.

 

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      Title: Chocolate Creme De Mints

 Categories: Candies, Chocolate

   Servings: 12

 

      2 c  Semi-Sweet Chocolate Chips

    1/4 c  Sour Cream

  2 1/2 tb Mint Flavored Liqueur

 

  Melt over hot (not boiling) water, milk chocolate chips; stir until smooth.

  Remove from heat.  Blend in sour cream.  Stir in mint flavored liqueur.

  Transfer to a small bowl.  Chill until thickened, about 30 minutes. Fill

  pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined

  cookie sheets.  Chill until ready to serve.

 

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      Title: Chocolate Marzipan Slices - Mandulas Szalami

 Categories: Candies

   Servings: 12

 

      7 oz Almond Paste, 2 tubes

      2 oz Semi-Sweet Chocolate *

    1/4 c  Almonds, Chopped

           Powdered Sugar

 

  * Use 2 squares that have been melted and cooled.

  ~-------------------------------------------------------------------------

  Mix the almond paste, chocolate and almonds thoroughly.  Knead on a surface

  sprinkled with 1 to 2 T of powdered sugar until of a uniform color and

  consistency.  Shape into a roll, about 6 inches long; roll in powdered

  sugar.  Wrap in plastic wrap; refrigerate at least 12 hours and then cut

  the roll into 1/4-inch slices. Makes about 24 candies.

 

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      Title: Chocolate Fingers

 Categories: Candies, Chocolate

   Servings: 32

 

      1 c  Powdered sugar

      1 c  Powdered milk

      3 tb Unsweetened cocoa powder

    1/3 c  Raisins

    1/3 c  Glace'cherries

    1/3 c  Mixed candied peel

           Vanilla extract

      1 c  Vegetable shortening, melted

 

  Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and

  toss until fruit is well coated.

  

  Stir in shortening and a few drops of vanilla. Mix thoroughly.

  

  Line an 8-inch square pan with plastic wrap. Pour mixture into pan.

  Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap

  pieces in foil or pladtic wrap. Store in an airtight container in a cool

  place.

  

  Makes about 32 fingers.

  

  Source: Gifts From The Pantry By Annette Grimsdale

 

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      Title: Chocolate Liqueur Shells

 Categories: Candies, Chocolate

   Servings: 12

 

      3 oz Each of semi-sweet or

           -bittersweet, milk and white

           Chocolate, melted in

           -separate bowls

MMMMM------------------------------MOUSSE-----------------------------------

      3 oz White chocolate, chopped

      2    Eggs, separated

      1 tb Each of Tia Maria, creme de

           -menthe or:

           Cointreau food coloring if

           -desired

 

  With a spoon, smear melted chocolate evenly over inside of 12 paper cups.

  Turn cups upside down on a plate. Refrigerate until set. Gently peel off

  the paper.

  

  Mousse:

  

  Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks.

  Set aside. In a separate bowl, beat egg whites until stiff, but not dry.

  Divide egg yolk min into three separate bowls and add 1 teaspoon of a

  different liqueur to each bowl. Add a drop or two of green food coloring to

  bowl containing creme de menthe - if desired. A drop or two of yellow

  coloring can be added to Cointreau mixture. Gently fold a third of the egg

  whites into each of the bowls.

  

  Spoon into chocolate shells. Refrigerate 2 hours. These shells should be

  consumed within 24 hours. The chocolate cases can be made ahead of time and

  stored in a cool, dry place.

  

  Makes 12 candies.

  

  Source: Gifts From The Pantry By Annette Grimsdale

 

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      Title: Chocolate Peanut Butter Log

 Categories: Candies

   Servings:  6

 

      3 tb Peanut butter

    3/4 oz Quick-cooking oats

      2 ts Unsweetened cocoa

      1 ts Vanilla extract

      2 tb Plus 1 1/2 tsp water

      3 ts Sugar or equivalent

    1/3 c  Non-fat dry milk

 

  In a small bowl, combine all ingredients and mix well. Place mixture on wax

  paper and shape into a log. Roll up wax paper and chill in the refrigerator

  at least 30 minutes.

  

  Source: Berkshire Eagle 2/25/91

 

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      Title: Chocolate Amaretto Truffles

 Categories: Ghirardelli, Candies

   Servings: 15

 

      4 oz Ghirardelli Semi-Sweet

           -Chocolate

    1/4 c  Butter

      1 tb Amaretto liqueur

    1/2 c  Finely chopped nuts

 

  DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add

  butter, a tablespoon at a time, beating with a wire whip until smooth and

  creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll

  into nuts. Keep truffles refrigerated until ready to serve.

  

  Source: Recipes from Ghirardelli Chocolate Company of San Francisco

  

  From: Sallie Austin

 

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      Title: Chocolate Walnut Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  Icing sugar

      1 c  Cocoa

  1 1/2    Butter or margarine

  1 1/2    Chopped walnuts

           Walnut halves

 

  Sift together icing sugar and cocoa.  Melt butter in a saucepan.  Continue

  cooking until buter is hot and bubbly.  Remove from heat.  Blend hot butter

  into cocoa mixture.  Stir in chopped nuts.  Spread in a greased 8 inch

  square cake pan. Garnish with walnut halves. Chill until set. Store in

  refrigerator.

 

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      Title: Chocolate Bourbon Balls

 Categories: Candies

   Servings:  3

 

    1/2 c  Margaine or butter

      4 c  Powdered sugar

      1 c  Finely chopped nuts

    1/4 c  Bourbon

      1 pk (6 ounces) milk chocolate

           -chips

      3 tb Half-and-half.

 

  1.  Place margarine in medium bowl.  Microwave at HIGH (100%) until melted,

  1 to 2 minutes.  Mix in sugar, nuts and bourbon.  Refrigerate until firm.

  

  2.  Shape into 1-inch balls.  Refrigerate until firm.  Combine chocolate

  chips and half-and-half in a small bowl. Microwave at MEDIUM-HIGH (70%)

  until chocolate chips are melted, 1 to 2-1/2 minutes, stirring once or

  twice. Stir until smooth. Drizzle chocolate over candies. (Reheat chocolate

  as needed.) Chill.

  

  * The picture shows them sitting in little paper candy cups.

 

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      Title: Chocolate Truffles

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

           Sharon Stevens

  1 1/8 lb Semi-sweet chocolate chips

     14 oz Can condensed milk

      1 tb Vanilla

           Finely chopped nuts

           Flaked coconut

           Chocolate sprinkles

           Colored sprinkles

           Unsweetened cocoa powder

           Icing sugar

 

  In heavy sauce pan, over low heat, melt chocolate chips with condensed

  milk. Remove from heat; stir in vanilla. Chill 2 hours or until firm. Shape

  into 1 inch balls; roll in any of the above coatings. Chill 1 hour, or

  until firm. Store covered at room temperature.

  

  Makes about 6 dozen

 

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      Title: Chocolate Mints (Karin Brewer)

 Categories: Candies

   Servings:  6

 

     12 oz Chocolate chips

     14 oz Can condensed milk

      1 ts Peppermint flavoring

 

  Melt chocolate and milk slowly over low heat.  Stir in peppermint.  Drop by

  sm spoonfuls onto waxed paper.  Allow to dry and set for several hours or

  overnight.  Store in a covered container, but do not refrigerate.

 

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      Title: Chocolate Fudge

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

      2 tb Cocoa; or 2 sq. chocolate

      2 tb Karo

    2/3 c  Milk

      1 ts Vanilla

      2 tb Butter

 

  Mix and boil to soft ball stage. Add chunk of butter and vanilla, let stand

  until cool. Beat until creamy, add nuts if desired. Pour into buttered

  plate and cut into squares.

  

  Source: Mrs. C. W. Houser, Jackson Grange, Hancock County, OH Mrs. Lillian

  Morehead, Monroe Grange, Clermont County, OH

 

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      Title: Chocolate Truffles

 Categories: Candies, Christmas

   Servings:  2

 

      8 oz Bittersweet chocolate

    1/2 c  Unsalted butter, cut in

           -chunks

      2    Egg yolks

      3 tb Unsweetened cocoa powder

    1/3 c  Icing sugar

 

  Break chocolate into chunks and melt in top of double boiler over hot water

  (not boiling). Remvoe chocolate from heat and let cool slightly. Add

  butter, bit by bit, stirrig after each addition.  Stir in egg yolks, one at

  a time. Cover with plastic wrap and refrigerate for several hours or until

  firm.  Dip small spoon or melon baller into hot water and shape chocolate

  into blls the size of cherry tomatoes. If desired, dust hands with cocoa

  and shape chocolate into smoother balls.  Sift cocoa and sugar together

  into large pie plate. Place as many balls in plate as will fit comfortably.

  Slide plate back and forth on counter until all balls are coated. Truffles

  can be stored in covered container for up to 1 week in refrigerator or up

  to 1 month in freezer.  If refrigerated, let stand at room temperature for

  30 minutes before serving.  If frozen, let thaw in fridge. Makes about 2

  dozen 1-inch balls.

  

  Origin:  Canadian Living magazine, Dec/88 Shared by: Sharon Stevens

 

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      Title: Chocolate Balls with Cherry Centers

 Categories: Candies

   Servings:  6

 

     50    Whole candied cherries

    3/4 c  Cherry brandy (more may be

           -necessary)

    1/2 lb Sweet milk chocolate, broken

           -into pieces

    1/4 lb Unsweetened baking

           -chocolate, broken into

           -pieces

  1 1/3 c  Powdered sugar

    7/8 c  Butter, softened

      3 tb Unsweetened cocoa

           Powdered sugar

           Unsweetened cocoa

 

  Soak the cherries in the brandy overnight or longer.  Drain the cherries,

  reserve the brandy.

  

  Cream the butter and sugar in a mixer.  In a double boiler, melt the

  chocolates.  Spoon the melted chocolate, spoon by spoon, into the butter

  and sugar mixture and mix thoroughly by hand.

  

  Add reserved brandy to sugar and chocolate mixture and stir by hand until

  all is absorbed.  Add 3 T. cocoa and mix by hand.

  

  Put mixture in the freezer and thoroughly chill.  Prepare a surface to

  assemble the balls.  Mix equal amounts of cocoa and powdered sugar, about

  1/3 cup each.  On a piece of waxed paper, heavily dust with the cocoa

  powdered sugar mixture.  Remove the chocolate from the freezer when it is

  chilled and stiff.  For each cherry, spoon out a heaping teaspoon of the

  chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar

  mixture and flatten chocolate to a small pancake. Place a cherry in the

  center and fold chocolate around it.  Gently roll the ball between your

  palms to form and finish by rolling the ball in the cocoa/sugar mixture.

  Repeat for each cherry.  If the chocolate mixture softens, return to the

  freezer to firm up.

  

  Place the completed balls in a container with a lid and store in the frig.

  

  These balls are dense and heavy with a rich chocolate flavor.  For a

  lighter flavor, I suggest you omit the unsweetened baking chocolate and add

  1/4 lb. more milk chocolate.

  

  Licking your fingers is not permitted during the assembly, but manditory

  after you are done.  (grin)

 

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      Title: Chocolate Covered Candied Cherries

 Categories: Candies

   Servings:  6

 

     50    Whole candied cherries

    3/4 c  Cherry brandy

    1/2 lb Sweet milk chocolate, broken

           -into pieces

    1/4 lb Unsweetened baking

           -chocolate, broken into

           -pieces

  1 1/3 c  Powdered sugar

      3 tb Unsweetened cocoa

           Powdered sugar

           Unsweetened cocoa

 

  Soak the cherries in the brandy overnight or longer.  Drain cherries,

  reserve the brandy.

  

  Cream butter and sugar with a mixer.  In a double boiler, melt the

  chocolates. Spoon the melted chocolate, spoon by spoon, into the butter and

  sugar mixture and mix thoroughly by hand.

  

  Add reserved brandy to sugar and chocolate mixture and stir in my hand

  until all is absorbed.  Add 3 T. cocoa and mix by hand.

  

  Put mixture in a clean bowl and thoroughly chill in the freezer. Meanwhile,

  make a 50-50 mixture of powdered sugar and cocoa.  Begin with 1/3 c. EACH

  and mix thoroughly.  Heavily dust a sheet of waxed paper on a working

  surface.

  

  When the chocolate mixture is chilled and very stiff, remove from the

  freezer. Drop by teaspoonfuls on dusted working surface and dust your

  fingers in the sugar/cocoa mixture, press with fingers to make a small flat

  shape with the chocolate.  Drop a cherry in the center and form a ball

  around the cherry.

  

  Working quickly, complete the shape by rolling the ball between your palms.

  

  Roll ball in sugar/cocoa mixture to coat.  Continue working until the

  chocolate mixture is too soft to continue.  Return to freezer to chill some

  more and continue until all the chocolate and cherries are gone.

  

  The chocolate covered cherries can be stored in the frig.

  

  For a lighter, sweeter chocolate taste, increase the sweet chocolate and

  decrease or eliminate the unsweetened chocolate.  The more milk chocolate

  you use, the more diffucult it will be to work with as it melts rather

  rapidly.

  

  You can also substitute and equal portion of semi-sweet bits (toll house

  chocolates) for the chocolate.

  

  Other candied fruit and liquors can be used according to your taste.

  

  Enjoy!

 

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      Title: Chocolate Marshmallow Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

      1 lg Can Evaporated milk

    1/4 lb Butter

      4 c  Sugar

      2 pk Chocolate pieces ( 6 Ozs ea)

    1/2    Jar marshmellow cream

 

  Combine first three ingredients in saucepan and cook to 234 deg.F or until

  it forms a soft ball in cold water. Stir often. Remove from heat and fold

  in remaining ingredients. If desired add chopped nuts. Pour into greased 8

  X 13 inch pan. Refrigerate until firm. Cut into squares.

 

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      Title: Chocolate Scotch Truffles

 Categories: Candies, Christmas

   Servings: 40

 

  1 1/2 lb Good-quality unsweetened

           -chocolate

      2    Egg yolks

      1 c  Confectioner's sugar

    1/2 c  Heavy or whipping cream

      4 tb (1/2 stick) unsalted butter

    1/4 c  Scotch whiskey

     30    Whole shelled hazelnuts

      1 c  Sifted unsweetened cocoa

           -powder, for dusting

 

  1.  Preheat the oven to 375F.

  

  2.  Place 10 oz. of the chocolate in a heavy saucepan, and melt over low

  heat.  Remove the pan from the heat and set aside.

  

  3.  Combine the egg yolks and 1/2 cup of the confectioner's sugar in a

  large bowl, and cream until well blended.

  

  4.  Combine the cream, butter, and remaining 1/2 c. sugar in a medium-size

  saucepan and bring to a boil, stirring until the butter and sugar are

  thoroughly melted.

  

  5.  Slowly pour the hot sugar mixture over the egg yolk mixture, whisking

  constantly.  Mix thoroughly and set aside to cool slightly. Then stir in

  the melted chocolate and the Scotch; beat for 1 minute.

  

  6.  Place the mixture in the refrigerator and chill until firm, 30 to 45

  minutes.

  

  7.  Meanwhile, place the hazelnuts on a baking sheet and toast them in the

  oven for 15 minutes.  Remove them from the oven and rub handfuls of nuts in

  a kitchen towel to remove the skins.  Set them aside.

  

  8.  Roll a spoonful of the chilled chocolate around each hazelnut to form a

  truffle about 1 inch in diameter.  Set them on a baking sheet lined with

  waxed paper, and chill thoroughly in the refrigerator 2 to 3 hours.

  

  9.  Melt the remaining 14 oz. chocolate in a heavy saucepan over low heat.

  Remove the pan from the heat.

  

  10.  Sprinkle a shallow dish generously with cocoa.  Dip each truffle in

  the melted chocolate, covering it completely.  Then lift it out with a fork

  and roll it in the cocoa.  Arrange the truffles on the baking sheet again,

  and chill before serving.

  

  Source:  "The New Basics Cookbook," Julee Rosso & Sheila Lukins

 

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      Title: Chocolate Spiders

 Categories: Candies

   Servings:  6

 

     12 oz Package semi-sweet chocolate

           -chips

      1 c  Peanuts

  3 1/2 c  Chow mein noodles

 

  Melt chips in double-boiler, remove from heat, stir in peanuts and noodles.

  

  Drop on waxed paper. Keep in the refrigerator...way in the back so the kids

  won't find them and you can sneak bites after they have gone to bed. hehe

  

  Probably you should hide them behind the broccoli!!

  

  Sheryl

 

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      Title: Chocolate Fruit Balls

 Categories: Candies, Chocolate, Gift

   Servings: 25

 

    125 g  Dried apricots, chopped

    1/3 c  Raisins, chopped

    1/3 c  Sultanas, chopped

      2 ts Grated orange rind

     60 g  Dark chocolate, grated

    180 g  Dark chocolate, extra

     60 g  Butter

 

  Combine apricots, raisins, sultanas, rind and grated dark chocolate in a

  small bowl. Roll teaspoons of mixture into balls, refrigerate overnight.

  

  Break extra chocolate into pieces, place in top of a double saucepan with

  butter over simmering water. Stir until smooth or microwave on HIGH for 2

  minutes. Dip each fruit ball in chocolate until evenly coated. Place balls

  on foil-covered trays; allow to set in a cool place. Store balls in

  airtight container in refrigerator.

  

  Makes about 25

 

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      Title: Chocolate Popcorn Fudge

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      2    Squares unsweetened

           -chocolate

    1/4 c  Sweetened condensed milk

    3/4 c  Water

  1 1/2 c  Popped corn, chopped

      1 tb Butter or butter substitute

      1 ts Vanilla

    1/8 ts Salt

 

  Melt chocolate in saucepan.  Add sugar, milk, water, butter, and salt. Boil

  to soft ball stage (234 - 238 F).  Remove from fire. Add flavoring and

  popped corn.  Cool to room temperature. Stir until creamy. Pour into

  well-buttered, shallow pan.  Cut in squares. Grace Viall Gray, Glen Ellyn,

  IL.

 

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      Title: Chocolate Toffee

 Categories: Candies

   Servings: 64

 

      1 c  Sugar

    2/3 c  Light corn syrup

  1 1/2 c  Half-and-half

  1 1/2 oz Unsweetened chocolate

           - melted

  1 1/2 ts Vanilla

      1 pn Salt

 

  COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set

  over moderate heat. Stir the mixture until the sugar dissolves completely.

  Insert a candy thermometer, reduce the heat to low, and cook the syrup,

  stirring frequently, until the thermometer registers 238F. Blend in another

  1/2 cup of the cream, which will cause the temperature to drop, and

  continue to cook and stir until the thermometer reaches 236F or until a bit

  of the hot toffee dropped into a little cold water forms a soft, pliable

  ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the

  toffee, stirring constantly, lest it scorch. Cook toffee until the mixture

  becomes quite thick: A drop of it should firm up quickly in cold water.

  (NOTE: Even though the temperature of the toffee may not exceed 230F, if it

  firms in cold water, remove the pan from the heat at once.) Quickly mix in

  the vanilla and salt, then pour the toffee into a well-buttered

  8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch

  squares. Wrap each one in waxed paper or plastic wrap.

  

  JEAN ANDERSON

  

  PRODIGY GUEST CHEFS COOKBOOK

 

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      Title: Chocolate Nut Caramels

 Categories: Candies, Chocolate

   Servings:  6

 

      2 c  White sugar

    1/2 c  Corn syrup

      2 c  Cream

    1/2 c  Butter or margarine

      6 tb Cocoa

      1 c  Walnuts

      2 ts Vanilla

 

  Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until

  it threads, then add slowly the other cup cream. Boil to firm ball stage

  when tested in cold water. Add vanilla and nuts, beat until creamy.

  

  From the book "Treasured Mennonite Recipes" by the Mennonite Community

  Relief Sales Volume 1

  

  AR/93

 

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      Title: Chocolate Filled Eggs

 Categories: Candies

   Servings:  8

 

           -Robbie Shelton XXXJ77A

      8 oz Dark Couverture Chocolate

      8 lg Eggs

      1 c  Heavy Cream

    1/2    Stick Butter

    1/2 c  Hazelnut Chocolate Spread

           -(Nutella)

 

  To prepare the eggs, allow them to warm to room temperatures, wash and

  shake each one well.  With a sharp knife, remove a small piece of sh ell

  from one end and puncture the other end of each egg with a needle. Remove

  the yolks and whites by blowing through the small hole.  Rinse the shells

  with water and allow to dry.  Place them, large hole up, in an empty egg

  carton.

  

  Cut the chocolate into small pieces.  Bring the heavy cream to the boiling

  point in a saucepan, add the chocolate and stir with a whisk until the

  chocolate is melted and well blended.  Remove from the heat and add the

  butter and hazelnut chocolate spread.  Whisk until blended.

  

  Using a small funnel, pour the filling, while still warm, into the egg

  shells and refrigerate.

  

  Serve the eggs in egg cups.

  

  This recipe is from Salt and Pepper Publications "Chocolate The French

  Way.."

 

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      Title: Chocolate Truffles

 Categories: Candies, Chocolate, Gift, Christmas

   Servings: 24

 

    1/3 c  Thickened cream

    150 g  Dark chocolate

     30 g  Butter

      1 tb Brandy

    1/4 c  Cocoa, sifted

 

  Place cream in a small saucepan, bring to the boil. Reduce heat, stir in

  chocolate until melted, stir in butter and brandy; refrigerate overnight.

  Roll teaspoons of mixture into balls, dust with cocoa. Refrigerate in

  airtight container until required.

  

  Makes about 24.

 

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      Title: Chocolate Candy Squares

 Categories: Candies, Chocolate

   Servings: 24

 

    1/2 c  Margarine (melted)

      2 c  Vanilla wafer crumbs

      1 c  Chopped walnuts

      6 oz Pkg. chocolate chips

  1 1/2 c  Flaked coconut

    2/3 c  Evaporated milk

      1 c  Brown sugar (firmly packed)

 

  Contributed to the echo by: Laurie Gill Pour melted butter in bottom of

  13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter.

  Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over

  chocolate. Combine evaporated milk with brown sugar. Stir until smooth.

  Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1

  hour. Cut into 1-1/2 ea squares.

 

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      Title: Chocolate Balls with Cherry Cordial Centers

 Categories: Candies, Martin

   Servings:  6

 

     50    Whole candied cherries

    3/4 c  Cherry brandy (more may be

           -necessary)

    1/2 lb Sweet milk chocolate, broken

           -into pieces

    1/4 lb Unsweetened baking

           -chocolate, broken into

           -pieces

  1 1/3 c  Powdered sugar

    7/8 c  Butter, softened

      3 tb Unsweetened cocoa

    1/3 c  Powdered sugar

    1/3 c  Unsweetened cocoa

 

  Soak the cherries in the brandy overnight or longer.  Drain the cherries,

  reserve the brandy.

  

  Cream the butter and sugar in a mixer.  In a double boiler, melt the

  chocolates.  Spoon the melted chocolate, spoon by spoon, into the butter

  and sugar mixture and mix thoroughly by hand.

  

  Add reserved brandy to sugar and chocolate mixture and stir by hand until

  all is absorbed. Add 3 T. cocoa and mix by hand.

  

  Put mixture in the freezer and thoroughly chill.  Prepare a surface to

  assemble the balls.  Mix equal amounts of cocoa and powdered sugar, about

  1/3 cup each. On a piece of waxed paper, heavily dust with the cocoa

  powdered sugar mixture. Remove the chocolate from the freezer when it is

  chilled and stiff. For each cherry, spoon out a heaping teaspoon of the

  chocolate and drop on dusted paper. Dip your fingers into the cocoa/sugar

  mixture and flatten chocolate to a small pancake. Place a cherry in the

  center and fold chocolate around it. Gently roll the ball between your

  palms to form and finish by rolling the ball in the cocoa/sugar mixture.

  Repeat for each cherry. If the chocolate mixture softens, return to the

  freezer to firm up.

  

  Place the completed balls in a container with a lid and store in the frig.

  

  These balls are dense and heavy with a rich chocolate flavor.  For a

  lighter flavor, I suggest you omit the unsweetened baking chocolate and add

  1/4 lb. more milk chocolate.

  

  Licking your fingers is not permitted during the assembly, but manditory

  after you are done.  (grin)

  

  There's yet another variation to chocolate covered cherries.  It's for the

  brave & daring at heart.

  

  You have to start in the summertime, when cherries are ripe.  You take a

  pound of them, a pound of rock candy, and a fifth of good brandy or

  bourbon. Mix together, & let set in the back of the 'fridge for 3-4 months.

  

  When you finally get around to making the chocolate covered cherries, you

  use the preserved cherries for the centers, & the liquor as the base for

  the cordial. Courtesy of: Al Martin

 

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      Title: Chocolate Toffee Candy

 Categories: Chocolate, Candies

   Servings:  1

 

    1/2 c  Coarsely chopped pecans

    1/2 c  Butter

    3/4 c  Brown sugar, packed

    1/2 c  Semisweet chocolate pieces

 

  Sprinkle pecans in bottom of buttered 8 inch square baking pan.  Combine

  butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat,

  stirring constantly, until mixture comes to a boil. Continue cooking,

  stirring constantly, until mixture reaches hard crack stage (295F) on candy

  thermometer. Immediately pour hot mixture over pecans,spreading evenly.

  Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted

  chocolate evenly over all. When chocolate is set, break up into pieces.

  Makes about 3/4 of a pound. Origin: Farm Journal's Choice Chocolate Recipes

  Shared by: Sharon Stevens.

 

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      Title: Chocolate Butterscotch Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  1

 

      1 c  Sugar

     15 oz Sweetened condensed milk

    1/2 c  Water

      6 oz Semisweet chocolate pieces

      6 oz Butterscotch flavored pieces

    1/4 c  Butter or regular margarine

      1 ts Vanilla

      1 c  Chopped walnuts

 

  An original recipe from a Georgia homemaker.  She combined three different

  fudge recipes and came up with this fast fix fudge that doesn't require

  refrigeration.

  

  Combine sugar, sweetened condensed milk, water, chocolate and butterscotch

  pieces in 3 quart heavy saucepan.  Cook over medium heat,stirring

  constantly, to soft ball stage (234F) Remove from heat. combine butter and

  vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric

  mixer at high speed until mixture starts to thicken. Stir in walnuts.

  Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch

  squares.  Makes 36 pieces. Origin: Farm Journal's Choice Chocolate Recipes

  Shared by: Sharon Stevens.

 

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      Title: Chocolate Truffles

 Categories: Candies, Christmas

   Servings: 16

 

           Karen Mintzias

      6 oz Semisweet chocolate *

      4 tb Unsalted butter **

    1/2 ts Vanilla extract

      2    Egg yolks, lightly beaten

      4 tb Unsweetened cocoa powder

 

  *Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter

  should be cut into small pieces.

  

  In a double boiler, melt the chocolate and butter over simmering water.

  Remove from the heat and stir in the vanilla.  In a small bowl, gradually

  whisk the warm chocolate mixture into the egg yolks.  Cover and refrigerate

  until firm, about 1 hour.

  

  Shape level tablespoons of the chocolate mixture into balls and then roll

  them in the cocoa.  Refrigerate the truffles.

  

  Recipe by Diana Sturgis "Great Desserts" ISBN: 0-916103-04-8 Typed for you

  by Karen Mintzias

 

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      Title: Chocolate Peanut Butter Ribbon Fudge

 Categories: Candies, Chocolate

   Servings:  6

 

      1 c  Peanut butter

      4 oz Plus 2 tb butter,

           Cut into tablespoons

  3 1/2 oz Marshmallow creme

      2 ts Vanilla extract

      2 c  Granulated sugar

      5 oz Evaporated milk

      2 tb Powdered sugar

     12 oz Semisweet chocolate chips

 

  Wait until you taste this--it's fabulous, easy, and makes a wonderful gift.

  

  1. In a small glass bowl, combine peanut butter and 2 tablespoons butter.

  Heat in a microwave oven on High 30 to 60 seconds, stirring once, until

  butter is melted and peanut butter is soft. Stir in powdered sugar until

  well blended; set aside.

  

  2. In a large bowl, combine chocolate chips, remaining 1 stick butter,

  marshmallow creme, and vanilla; set aside.

  

  3. In a large saucepan, combine granulated sugar and evaporated milk. Heat

  over low heat, stirring constantly, until mixture comes to a boil. Boil 6

  minutes, stirring constantly. Pour over chocolate mixture in bowl and stir

  briskly until chocolate and butter melt and mixture is well blended.

  

  4. Turn half of chocolate mixture into a well-buttered 8-inch square pan.

  Carefully spoon reserved peanut butter mixture over chocolate layer,

  spreading evenly. Carefully place remaining chocolate mixture over peanut

  butter mixture and spread evenly. Refrigerate until set. Cut into 25

  squares.

  

  Source: 365 Great Chocolate Desserts By Natalie Haughton

 

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      Title: Chocolate Caramels

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 c  Brown sugar

    1/2 c  Butter or butter substitute

      2 c  Chopped nuts

      1 c  Corn sirup

      3    Squares unsweetened

           -chocolate

      1 c  Cream

    1/8 ts Salt

      1 tb Vanilla

 

  Cut chocolate in small pieces.  Add sugar, butter, salt, sirup, and cream.

  Cover and boil 5 minutes.  Uncover.  Boil slowly, stirring constantly, to

  firm ball stage (248 F).  Remove from fire. Add flavoring and stir until

  well blended.  Pour quickly over nuts which have been placed in

  well-buttered pan.  When cool cut in squares. The Household Searchlight

 

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      Title: Chocolate Nougatines

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

    1/3 c  White corn sirup

    1/3 c  Strained honey

    1/4 c  Water

    1/4 ts Salt

      2    Egg whites

      1 c  Chopped nuts

    1/4 ts Vanilla

    1/2 lb Dipping chocolate

 

  Combine sugar, sirup, honey, and water.  Stir occasionally.  Boil to hard

  ball stage (265 - 270 F).  Add salt to eggs.  Beat until stiff. Gradually

  pour on half of the sirup, beating constantly with the egg beater or a

  spoon.  Boil remaining sirup to hard crack stage (285 - 290 F). Pour

  gradually onto egg mixture, beating constantly. Place over fire on asbestos

  mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered,

  shallow pans.  When cool cut in squares.  Coat these with melted chocolate.

  Winifred McGovern, Waterville, MN.

 

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      Title: Chocolate Dipped Candies

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Cut 1 pound dipping chocolate into small pieces.  Place in upper part

  double boiler.  Place in lower part, which is 1/4 full of lukewarm water

  (120 F).  Stir constantly until melted.  Beat thoroughly. Place candy on a

  fork or confectioner's dipper.  Dip one piece at a time into melted

  chocolate.  When the surface is entirely coated, drain. Place on waxed

  paper.  Make a swirl over the top. Set in cool place to harden. Caution:

  Keep water in double boiler at even temperature. Work in a cool room, free

  from steam, if desirable results are to be obtained.  Fruits, nuts, mints,

  and other candies may be dipped in chocolate. The Household Searchlight

 

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      Title: Chocolate Fudge

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      2    Squares unsweetened

           -chocolate

           OR 6  Tbsp cocoa

      2 tb Butter or butter substitute

    2/3 c  Milk

           Few grains salt

      1 ts Vanilla

 

  Combine sugar, milk, butter, salt, and grated chocolate, or cocoa. Cover

  until boiling point is reached.  Boil to soft ball stage (234 - 238 F). Add

  flavoring and cool, without stirring, to room temperature. Beat until

  mixture is creamy, thick, and will hold its shape when dropped from a

  teaspoon.  Drop by teaspoonfuls onto waxed paper, or pour into

  well-buttered, shallow pan. Cut in squares. The Household Searchlight

 

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      Title: Chocolate Nut Chews

 Categories: Candies

   Servings:  1

 

  1 1/2 c  Sugar

    1/4 c  Cocoa

    1/2 c  Pet evaporated milk

    1/3 c  Butter

    1/3 c  Peanut butter

      1 ts Vanilla

  1 1/2 c  Quick rolled oats

    1/2 c  Salted peanuts

 

  Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter.  Stir over

  medium heat until mixture bubbles all over top.  Boil and stir 2 minutes

  more.  Remove from heat.  Stir in until melted the peanut butter; add the

  vanilla, uncooked quick rolled oats and nuts.  With 2 teaspoons, drop on

  waxed paper.  Let stand until set.  Makes 36 chews.

 

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      Title: Chocolate Peanut Butter Cups Ala Weight Watchers

 Categories: Cyberealm, Candies

   Servings:  4

 

      2 tb Chunky peanut butter

      1 oz Semisweet chocolate chips

 

  1. In a small heatproof bowl, combine peanut butter and chocolate; place

  bowl in medium heatproof bowl and fill the medium bowl with boiling water.

  Let stand, stirring frequently until chocolate is melted and well-combined.

  

  2. Set 8 fluted paper candy liners on a serving platter; using a teaspoon,

  spoon 1/8 of the chocolate mixture into each liner. Cover platter with

  plastic wrap and refrigerate until candies are firm.

  

  Source:  Weight Watchers Quick and Easy Menu Cookbook Makes 4 servings, 2

  candies each

  

  Each serving provides: 1/2 protein, 60 optional calories

  

  Per serving:  84 calories

 

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      Title: Chocolate-Dipped Strawmberries

 Categories: Candies

   Servings:  6

 

      1 pt Strawberries with stems on

           -(preferably a

           Long-stemmed variety),

           -washed and

           Patted dry

      4 oz Semisweet chocolate

      1 tb Cooking oil

 

  Spread strawberries on a working surface with wax-paper-covered tray

  nearby. You will also need one or two bamboo skewers or other picks.

  

  In the top of a double boiler over hot water, melt the chocolate with the

  cooking oil, stirring to mix thoroughly.  (The cooking oil will add a

  beautiful shine to the completed sweet.)  Place melted chocolate near

  working surface, but keep chocolate warm.

  

  One at a time, insert the skewer in the stem end of a strawberry and dip

  into the chocolate.  Lift out and shake any excess chocolate back into the

  pot.  Place the strawberry on the wax paper and continue with the remaining

  berries.  The strawberries should set for about 10 minutes before being

  served.

  

  Chocolate-dipped strawberries can be refrigerated for up to 24 hours,

  during which time the chocolate will harden.

 

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      Title: Chocolatey Peanut Brittle

 Categories: Candies, Entertain, Chocolate, Christmas

   Servings:  6

 

    1/4 c  Cocoa

      1 ts Baking Soda

      1 tb Butter

      1 c  Sugar

    1/2 c  Light Corn Syrup

    1/4 c  Whipping (Heavy) Cream

  1 1/4 c  Salted Peanuts

 

  Yield: About 1 Pound Of Candy

  

  Adding chocolate to peanut brittle makes the brittle taste different from

  any you've ever had before.

  

  Lightly butter a cookie sheet and set aside.  In a small bowl, stir

  together the cocoa and baking soda then add the butter.  Set aside. In a

  heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping

  cream.  Cook, over medium heat, stirring constantly until the sugar is

  dissolved.  Stir in the peanuts.  Continue cooking, stirring frequently,

  until the mixture reaches 300 Degrees F. or when syrup dropped into very

  cold water separates into threads which are hard and brittle.  (Make sure

  that the bulb of the candy thermometer is not resting on the bottom of the

  pan when using one.) Remove from the heat and stir in the cocoa mixture.

  Immediately pour onto the prepared cookie sheet.  With tongs or wooden

  spoons, quickly spread and pull into a 1/4-inch thickness.  Place the

  cookie sheet on a wire rack to cool completely.  When the candy is cold,

  snap into pieces and store in a tightly covered container.

 

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      Title: Christmas Delight Candy

 Categories: Candies, Osg

   Servings:  1

 

    1/2 lb Marshmallows

      1 pk Figs; small package

    1/2 lb Dates; stoned

    1/2 lb Almonds; blanched

    1/2 c  Pecans; or walnuts

      1 c  Cocoanut; shredded

      1    Maraschino cherries; small

           -bottle

 

  Melt marshmallows over hot water until very soft. Grind figs, dates, nuts

  and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch

  thickness. Cut in squares, roll in granulated sugar.

  

  Source: Lillian Dake, Hinckley Grange, Medina County, OH

 

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      Title: Cinnamon Candy

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Brown sugar

      2 tb Butter or butter substitute

    1/2 c  Corn sirup

      1 tb Cinnamon

    1/2 c  Water

 

  Combine ingredients.  Boil to soft crack stage (275 - 280 F). Pour into

  well-buttered, shallow pan.  When cool, cut in squares. Jennie M. Cable,

  Columbia, MO.

 

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      Title: Cinnamon Flavored Candied Apples

 Categories: Candies

   Servings: 12

 

     12    Red apples

      1 c  White corn syrup

      1 c  Sugar

      4    To 6 drops cinnamon oil

           Red food coloring, enough to

           -make a nice red

 

  Stick skewers into clean red apples.  Combine in heavy saucepan, sugar,

  syrup and cinnamon oil and cook over low heat.  Stir until dissolved. Turn

  to medium heat and do not stir.  Cook to 248 degrees on a candy

  thermometer. Stir in coloring.  Place pan over boiling water while twirling

  one apple at at time in mixture.  Twirl once and then set it up and twirl

  apple again.  Place on buttered pan or foil and store in refrigerator.

  

  Courtesy of: Joann Pierce

 

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      Title: Cinnamon Pecans

 Categories: Candies

   Servings:  4

 

  3 1/2 c  Pecans

      3 ts Cinnamon

      1 ds Salt

    1/2 c  Water

      1 c  Sugar

 

  Combine the sugar and water.  Cook to a soft ball, then add the cinnamon

  and salt, mix well; - then add your pecans.  Stir until it hardens. Pour

  out, let cool, then lets eat!!

 

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      Title: Cocoanut Caramels

 Categories: Candies, Osg

   Servings:  1

 

      3 c  Brown sugar

      1 c  Milk

      1 ts Butter

      1 c  Cocoanut

 

  Melt 1 c. brown sugar. Add milk, remaining brown sugar and butter. Boil to

  soft ball. Add cocoanut. Beat and drop from teaspoon on wax paper. Cool.

  

  Source: Ruth Leimbach, Huron Grange, Erie County, OH

 

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      Title: Coconut Almond Balls

 Categories: Candies, Chocolate, Microwave

   Servings: 26

 

      4 c  (8 1/2-oz) shredded coconut

           -(fresh package!)

    1/4 c  Light corn syrup

      1 pk (11 1/2-oz) milk chocolate

           -pieces

    1/4 c  Vegetable shortening

     26    Whole natural almonds (1-oz)

 

  Tastes just like Almond Joy.

  

  Line two large cookie sheets with waxed paper. Set large wire cooling rack

  on paper; set aside.

  

  Place coconut in large bowl; set aside.

  

  Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1

  minute or until syrup boils. Immediately pour over coconut. Work warm syrup

  into coconut using the back of a wooden spoon until coconut is thoroughly

  coated. This takes a little time, and yes, there is enough syrup.

  

  Using 1 level measuring tablespoon of coconut, shape into a ball by

  squeezing coconut firmly in palm of one hand, then rolling between both

  palms. (HINT: Measure out all of the coconut then roll into balls.) Place 2

  inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so

  there are no loose ends of coconut sticking up.

  

  Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart

  microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can

  be stirred smooth and is glossy; stirring once or twice.

  

  Working quickly, spoon 1 level measuring tablespoon of the chocolate over

  each coconut ball, making sure chocolate coats and letting excess chocolate

  drip down onto waxed paper. While chocolate coating is still soft, lightly

  press whole almond on top of each. Let stand to set or place in

  refrigerator. Store in a single layer in airtight container. Keeps best if

  refrigerated. Makes 26.

  

  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]

 

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      Title: Coconut Bon Bons

 Categories: Candies, Chocolate

   Servings:  1

 

     15 oz Sweetened condensed milk

    1/2 c  Butter, or margarine

      2 c  Confectioners' sugar

     12 oz Coconut, grated dried

     24 oz Semi-sweet chocolate

      4 tb Shortening

 

  Mix together condensed milk, butter, sugar and coconut. Cover with wax

  paper and chill for 24 hours.

  

  Melt chocolate with shortening.  Roll coconut mixture into balls and with

  fork dip into chocolate.  Drop on wax paper to cool and dry.

 

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      Title: Coconut Candy

 Categories: Candies

   Servings:  6

 

      3 c  Granulated sugar

      1 c  Milk

      3 c  Grated coconut

 

  Boil the sugar and milk over a medium heat until it forms a thin syrup.

  (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring

  frequently to prevent burning. When mixture thickens, drop by the spoonful

  onto a piece of waxed paper and allow to cool. This will make 24 nice

  pieces.

  

  A drop of your favorite seasonal food coloring can be added for variety.

  

  From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn

  Posted by: Bill McGimpsey

 

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      Title: Coconut Date Slices

 Categories: Candies

   Servings:  7

 

      2 c  Sugar

      1 tb Light corn syrup

    3/4 c  Evaporated milk

  6 3/4 oz Pitted dates

      2 tb Butter

      1 c  Chopped nuts

    1/2 ts Vanilla extract

    1/8 ts Salt

  1 1/2 c  Flaked coconut, toasted

 

  DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a

  small amount of mixture forms a soft ball when dropped in cold water

  (232-F). Add dates; cook, stirring, until mixture returns to 232-F. Remove

  from heat, and cool to lukewarm (110-F). Add remaining ingredients, except

  coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2" in diameter.

  Roll in coconut. When firm, cut in 1/2" slices.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Coconut Patties

 Categories: Candies, 1941

   Servings:  6

 

      3 c  Sugar

    1/4 c  Sweetened condensed milk

    1/2 c  Water

      2 c  Coconut

  1 1/2 ts Vanilla

    1/2 c  Chopped nuts

      1 tb Butter or butter substitute

      3 tb Cocoa

 

  Combine sugar and cocoa.  Add milk and water.  Boil to soft ball stage (234

  ~ 238 F).  Cool to room temperature.  Add coconut and nuts. Add butter and

  flavoring.  Beat until mixture begins to thicken. Drop on waxed paper in

  small pats. Mildred G. Allison, Watkins Glen, NY.

 

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      Title: Coconut Potato Drops

 Categories: Candies

   Servings:  1

 

      2 tb Instant mashed potato

      6 tb Water

      2 tb Milk

    1/8 ts Salt

      1 ts Butter

    1/2 ts Almond extract

      1 lb Confectioners' sugar, sifted

      1 cn Flaked coconut

 

  DIRECTIONS: Using first 4 ingredients, prepare potato as directed on the

  package. Add the butter and almond extract. Gradually beat in

  confectioners' sugar. (Mixture will be thin at first, but thicken later.)

  Beat until mixture will hold its shape. Add a little more sugar, if

  necessary. Stir in coconut, and drop by spoonfuls on waxed paper.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Coconut Roll

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  Thin cream

    1/2 c  Chopped nuts

      2 tb Butter or butter substitute

    1/2 c  Chopped raisins

      2 tb Toasted coconut

    1/2 ts Salt

      1 ts Vanilla

      2 tb Corn-starch

 

  Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 -

  238 F).  Cool to room temperature.  Beat until creamy. Add raisins, nuts,

  coconut, and flavoring.  Continue beating until mixture can be handled.

  Turn onto board dusted with powdered sugar. Knead until smooth and creamy.

  Shape into a roll. Sprinkle with additional toasted coconut. Slice with a

  sharp knife. Mrs. Bert Welsh, Mason, WI.

 

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      Title: Coconut-Peanut Brittle

 Categories: Candies, Christmas

   Servings:  1

 

    1/2 c  Water

      1 c  Corn syrup

      2 c  Sugar

      2 lb Spanish peanuts (raw)

      1 ts Salt

      1 ts Soda

    1/2 lb Coconut

 

  Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart

  saucepan. Put in the candy thermometer and cook over high heat. Stir

  frequently until temoerature reaches 290 degrees. Remove from heat and add

  the soda. Stir thoroughly, then gradually stir in coconut. Stretch with

  well buttered forks on a well buttered surface such as cookie sheets. To

  stretch, spoon out into piles and gently pull apart.

 

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      Title: Coffee Bourbon Balls

 Categories: Candies

   Servings:  1

 

    1/4 c  Maxell House instant coffee

    1/4 c  Bourbon

      1 tb Water

      2 c  Fine vanilla wafer crumbs

      1 c  Chopped walnuts

      3 tb Light corn syrup

      1 c  Confectioners sugar

        ds Salt

 

  Dissolve coffee in bourbon and water in a bowl.  Add remaining ingredients

  and mix thorougly.  Roll into balls, using a rounded teaspoon of mixture

  for each.  Store in tightly covered container for several days, then roll

  in additional confectioners sugar.

 

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      Title: Cooked Fondant

 Categories: Candies

   Servings: 20

 

      5 c  Sugar

      1 c  Coffee Rich or Half & Half

      1 c  Cream (no sub!)

      4 tb Margarine or butter

    1/2 ts Cream of Tartar

 

  Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy

  saucepan. Stir until sugar is well moistened. Place on high heat. Bring to

  boil then cover mixture for 2-3 minutes (to prevent sugar crystals from

  forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT

  STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees.

  Immedietely pour out onto a marble slab. When heat is no longer coming from

  the mass of candy...test it with your finger tips or wrist...when the dents

  made with your fingers remain for a little time instead of filling in

  immedietely & candy is luke warm, candy is ready to work. Work fondant with

  candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then

  knead it until perfectly smooth. Like magic, the "crumbs will turn to

  wonderful creamy candy!

    Form into a ball, place on Saran wrap & into a bowl that can be tightly

  sealed.

   This fondant is best if kept a day or so before using, but may be used I

  Hints:   For stiffer fondant, cook 1-2 degrees more. Freezing makes it

  sticky.

  

     Dolores McCann, Prodigy Food & Wine Board

 

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      Title: Cornflake Balls

 Categories: Kids, Candies

   Servings:  6

 

      1 c  Peanut butter

    1/2 c  Honey

  3 1/2 c  Cornflakes

      1 lg Bowl and a wooden spoon

           Paper plates and a marker

           Sesame seeds or wheat germ

           -or finely ground nuts

 

  This snack is a real treat for children. They can eat it warm or cold.

  

  Help the children measure the peanut butter and honey into a small pot.

  Stir constantly over medium heat until blended. Remove from heat.

  

  Microwave directions: The children can measure the peanut butter and honey

  into a large microwave bowl. Microwave on high for 1 minute. Remove from

  micro. Let the children stir til smooth.

  

  Help the children measure and add 3 1/2 cups cornflakes. They can take

  turns stirring the mixture with a spoon.

  

  If everyone is hungry and can't wait, given them a paper plate and spoon

  and let them eat while its warm.

  

  To shape into balls, chill the dough for 30 minutes in the refrigerator.

  After the dough is stiff, put a portion on each child's plate. They can

  pinch off small pieces, roll them into balls, and them roll the balls in

  sesame seeds, wheat germ, or finely ground nuts.

  

  Store these snacks in the refrigerator on the children's plates.

 

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      Title: Crackerjack

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

    1/2 c  Water

      2 tb Butter

      3 tb Corn syrup; white

    3/4 ts Baking soda

 

  Put sugar, water, butter and syrup in skillet, boil until it turns brown,

  stirring constantly. Not too brown or it will taste scorched. Remove from

  fire, stire in soda. This makes it browner. Stire and pour over about 5 qts

  of popcorn. Add nuts if desired.

  

  Source: Mrs. Frank Harris, Purity Grange, Licking County, OH

 

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      Title: Cream-Cheese Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      3 oz Cream cheese, softened

      1 ts Heavy cream

      2 c  Confectioners' sugar

      2 oz Unsweetened chocolate,

           -melted

    1/2 ts Vanilla extract

      1 ds Salt

      1 c  Chopped nuts

 

  Servings: 1 pound

  

  DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in

  sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped

  nuts. Press into buttered 8x4x2" pan and chill. Cut in squares.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Creamy Mocha Fudge

 Categories: Candies, Christmas

   Servings:  1

 

    1/2 c  Cocoa

  3 1/2 c  Icing sugar

    1/4 c  Whipping cream

    1/2 c  Butter

      2 tb Coffee, very strong

    1/2 c  Pecans, coarsely chopped

 

    Stir together cocoa and icing sugar in large bowl till well blended.

  There should be no lumps. Melt butter over medium heat. Add coffee and beat

  with an electric beater till smooth. Fold in pecans. Turn into wax paper

  lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate

  till set. When set, turn and cut into squares.

  

  My own recipe, honorable mention 1989 Sherway Gardens Chocolympics

 

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      Title: Creamy Peanut Butter Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      3 c  Sugar

      1 c  Evaporated milk

    1/8 ts Salt

      1 lb Peanut butter

    1/2 lb Marshmallow fluff

      1 tb Butter

      2 ts Vanilla

 

  Combine sugar, milk and salt in saucepan. Cook over medium heat until

  mixture reaches soft ball stage. Remove from heat; add peanut butter,

  marshmallow fluff, butter and vanilla. Stir until ingredients are

  thoroughly combined. Pour into large cake pan to cool.

 

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      Title: Croquembouche

 Categories: Candies

   Servings:  8

 

      1 c  Dark corn syrup

      5    Dozen small cream puffs,

           -custard filled(from the

           -bakery or home made)

    1/4 c  Icing sugar

 

  The Croquembouche pyramid must be assembled quickly, or the syrup used to

  assemble it will harden and have to be reheated.  Therefore, be sure to

  read the recipe through thoroughly before starting to work. And have all

  ingredients near the stove, so you dip the puffs and set them in place

  quickly.

  

  Cut a 9-inch circle from cardboard, and cover with foil.  Set the circle on

  a board near the stove.  Have the filled cream puffs close at hand.

  

  Cook corn syrup in the top of a double boiler over high heat until candy

  thermometer reaches hard-ball stage(240F), or until a small drop of the

  syrup forms a soft ball in coldwater.  Set pan over boiling water.

  

  To build the pyramid, lightly dip the bottom oof a cream puff in syrup and

  set on the edge of the circle, syrup-side down.  Repeat with 9 more puffs,

  forminga ring. For the secong row,arrange a slightly smaller  ring of puffs

  overthe spaces between the puffs in the first row, inclinin g the second

  row slightly inward.  Fill in  the center with more puffs for support.

  

  Continue building the pyramid in decreasing rings, filling in cent er for

  support as needed, until you have completed 8 rows.

  

  Top with one puff,. Sprinkles the Croquembouche lightly with 1/4 cup

  siftedicingsugar. To serve, lift one ortwo puffes at a time off the

  pyramid, starting from the top. Serves 8 - 10.

  

  Note: If syrup starts to thicken before puramidis completed,add a teaspoon

  of water and  stir over low heat.   Do not let syrup burn.

  

  Cream Puffs

  

  1/2  cup butter or margarine 1 cup boiling water 1 cup unsifted all-purpose

  flour 1/4 teaspoon salt 4 whole eggs

 

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      Title: Crunchies

 Categories: Candies

   Servings:  6

 

    1/2 c  Butter or margarine

    1/4 c  (4Tbs) honey

    1/4 c  Sugar

      4 c  Oatmeal, uncooked

      1 c  Raisins (optional)

 

  Melt shortening.  Add honey and sugar.  Add oatmeal (and raisins) quickly

  before sugar dissolves completely.  Blend well and press into a buttered

  9x13" pan.  Bake at 400 F for 8 - 10 min.  Cut into squares while still

  slightly warm but don't remove from pan until they are firm.

  

  Variation:  Dribble 3/4 c or less of melted chocolate chips over crunchies

  while they are still warm.

  

  From: "The Taming of the C.A.N.D.Y. Monster" by Vicki Lansky.

  

  Courtesy of Theresa Merkling

 

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      Title: Cuban Lunch

 Categories: Candies

   Servings: 75

 

     12 oz Pkg pure chocolate wafers

     12 oz Pkg peanut butter chips

      7 oz Pkg crushed regular potato

           -chips

      1 c  Chopped peanuts

 

  This sweet treat is excellent for Christmas or large buffets - anytime you

  want to serve a special dessert nibble.

  

  Melt chocolate wafers and peanut butter chips.  Mix in peanuts and potato

  chips.  Spoon or pour into small paper baking cups.  Store in the

  refrigerator.  Makes 75.

  

  Origin:  Homestyles, Canadian Classics Shared by: Sharon Stevens

 

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      Title: Dark Chocolate Walnut Bark

 Categories: Chocolate, Candies, Microwave

   Servings:  1

 

  1 1/2 c  Walnut pieces

      2    Bars (8-oz. each) dark

           -chocolate candy, chopped

      2 oz White chocolate

           -confectionary, chopped

           -(from a 3-oz.

           Bar)

 

  Line large cookie sheet with waxed paper. Spread walnuts out in a single

  layer, close together, on the waxed paper; set aside.

  

  Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on

  medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute

  longer, or until chocolate can be stirred smooth and is glossy, stirring

  twice. Immediately pour over walnuts, spreading out to a thin, even layer.

  Let stand until firm.

  

  Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium

  1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth,

  stirring twice. With the tip of a metal spoon or a pastry bag fitted with a

  small writing tip, drizzle white chocolate over dark in a zig-zag pattern.

  Let stand to set or refrigerate; break into pieces. Store in airtight

  container with waxed paper between layers in cool, dry place. Makes 1 1/4

  pounds.

  

  From: Steve Herrick Source: [1,001 Home Ideas, Feb 1990]

 

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      Title: Date Candy

 Categories: Candies, 1941

   Servings:  6

 

      3 c  Sugar

      1 tb Butter or butter substitute

      1 c  Pitted and chopped dates

    1/2 c  Sweetened condensed milk

    1/2 c  Water

      1 c  Chopped candied cherries

      1 ts Vanilla

      1 c  Chopped marshmallows

    1/4 ts Salt

 

  Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F).

  Add cherries and dates.  Boil to firm ball stage (245 - 248 F). Add

  marshmallows.  Do not stir.  Cool to room temperature. Add flavoring. Beat

  until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut

  in squares. Mrs. R.I. Craven, Liberty, TX.

 

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      Title: Date-Nut Logs

 Categories: Candies

   Servings:  1

 

      1 tb Butter, softened

    1/4 c  Corn syrup

    1/2 ts Vanilla extract

      3 tb Nonfat dry milk

    1/4 ts Salt

      2 c  Sifted confectioners' sugar

      1 c  Finely cut dates

      1 c  Chopped nuts

 

  Servings: 1 1/4 pounds

  

  DIRECTIONS: Blend butter, corn syrup and vanilla. Add nonfat dry milk,

  salt, sugar and dates. Mix well, and shape in small rolls. Dip each roll in

  nuts. (If nuts don't stick, moisten rolls with corn syrup.)

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Delicious Fudge

 Categories: Penn-dutch, Candies, Christmas

   Servings:  1

 

      1 c  Brown Sugar

      1 c  Sugar

    2/3 c  Milk, Condensed

      2 oz Unsweetened Chocolate

      2 tb Butter

      2 tb Corn Syrup

      1 ts Vanilla

      1 c  Nuts, Chopped

 

  Cut the chocolate in small pieces and cook with the brown and granulated

  sugar, the condensed milk and the corn syrup. Stir until the sugar is

  dissolved. Then cook, stirring occasionally, until the fudge forms a soft

  ball when dropped in cold water. Remove from the fire, add the butter and

  let stand until it is cool. Then beat until it begins to lose its glossy

  appearance. Add the vanilla and the nuts, pour on a greased pan and allow

  to cool. Cut in squares. Source: Pennsylvania Dutch Cook Book - Fine Old

  Recipes, Culinary Arts Press, 1936.

 

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      Title: Divinity and Variations

 Categories: Candies

   Servings:  1

 

MMMMM--------------------------BASIC DIVINITY-------------------------------

    1/2 c  Light corn syrup

  2 1/2 c  Sugar

    1/4 ts Salt

    1/2 c  Water

      2    Egg whites

      1 ts Vanilla extract

      1 c  Coarsely chopped nuts

MMMMM-------------------------HOLIDAY DIVINITY------------------------------

    1/4 c  Chopped candied cherries

    1/4 c  Chopped candied pineapple

MMMMM------------------------CHOCOLATE DIVINITY-----------------------------

      6 oz Semisweet chocolate chips

      1 c  Nut halves (instead of

           -chopped nuts)

MMMMM-------------------------GINGER DIVINITY------------------------------

      6 tb Water \ Instead of the

      2 tb Preserved-ginger syrup / 1/2

           -cup water

    1/2 c  Finely diced ginger

 

  Servings: 1 1/2 pounds

  

  DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook,

  stirring, until sugar is dissolved. Continue cooking, without stirring,

  until a small amount of mixture forms a firm ball when dropped in cold

  water (248-F). Beat egg whites until stiff, but not dry. Pour about half

  the syrup slowly over whites, beating constantly. Cook remainder until a

  small amount forms hard threads in cold water (272-F). Add slowly to first

  mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop

  by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan,

  and when firm, cut in squares.

  

  HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and

  pineapple with the nuts.

  

  CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts

  with vanilla after beating; then beat until well blended.

  

  GINGER DIVINITY: Follow above instructions, using the water and ginger

  syrup for the liquid. Add diced ginger with the nuts.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Divinity Candy

 Categories: Candies, Osg

   Servings:  1

 

      3 c  Sugar

    3/4 c  Water

      2 ea Egg whites

    1/2 c  Corn syrup; light

      1 ts Vanilla

    1/2 ts Salt

    1/2 c  Nut meats

 

  Cook sugar, syrup and water to boiling point. Caver and let boil 3 minutes

  without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add

  salt and vanilla to egg whites, beat until still. Pour syrup from a height

  of 1 foot, slowly into whites. When thick, drop by teaspoonful on waxed

  paper, after adding nuts.

  

  Source: Mrs. Wilma J. Short, West Newton Grange, Allen County, OH

 

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      Title: Divinity Fudge

 Categories: Candies, Christmas

   Servings:  6

 

  1 1/2 c  White sugar

      1 c  Brown sugar

    1/2 c  Corn syrup

    3/4 c  Water

      1 pn Of salt

      1    Egg white

      1 ts Of vanilla and almond

           -flavouring

 

  Cook together until dissolved then uncover and cook to hard ball stage

  (265F.). Add salt and let stand while you beat 1 egg white. Add vanilla and

  almond flavouring if desired. Beat until candy stands in peaks. Drop by

  teaspoon on waxed paper.

  

  From the book "Treasured Mennonite Recipes" by the Mennoinite Community

  Relief Sales Volume 1

  

  AR/93

 

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      Title: Divinity Fudge

 Categories: Candies, Osg

   Servings:  1

 

  2 1/2 c  Sugar

    1/2 c  Water; hot

    1/2 c  Corn syrup; white

    1/4 ts Salt

      1 ts Vanilla

    1/2 c  Nut meats

    1/4 c  Candied cherries

    1/4 c  Candied pineapple

 

  Put sugar, hot water, corn syrup into saucepan, heat slowly to boiling,

  stirring until sugar is dissolved. Wipe down sugar crystals from side of

  pan before syrup starts to boil. When syrup begins to boil, beat egg whites

  with salt until foamy. Pour 2 T. of syrup on egg whites and continue

  beating. Cook syrup to soft ball stage, 234 F. Pout half syrup onto beaten

  egg whites very slowly and continue beating.

  

  Note: Doesn't say what to do with the other half of the syrup.

  

  Source: Plymouth Grange, Ashtabula County, OH

 

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      Title: Divinity

 Categories: Candies, Entertain, Christmas

   Servings:  1

 

      3 c  Sugar

    1/2 c  Light Corn Syrup

    1/2 c  Water

      2 lg Egg Whites At Room Temp.

      1 ts Vanilla Extract

 

  Avoid making Divinity on a humid day; candy will not harden.  In a 2 quart

  saucepan over medium high heat, heat sugar, syrup and water to boiling,

  stirring until sugar is dissolved.  Set candy thermometer in place and

  continue cooking, without stirring until the temperature reaches 248øF.

  Meanwhile, in a medium bowl with mixer at high speed, beat egg whites until

  stiff peaks form.  Beating at medium speed, slowly pour half of the syrup

  into whites.  Continue beating while heating other half of syrup to 272øF.

  While turning bowl and continuing beating, slowly pour remaining hot syrup

  into mixture (mixture will be stiff).  (Don't scrape saucepan; mixture on

  side may be sugary.)  Add vanilla; beat until mixture holds stiff, glossy

  peaks.  Working quickly, drop by heaping teaspoonfuls onto waxed paper.

  Completely cool before storing.  From: Good Housekeeping Illustrated

  Cookbook.

 

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      Title: Double Chocolate Fudge

 Categories: Candies, Microwave, Christmas

   Servings:  6

 

      1 cn (14 oz.) sweetened condensed

           -milk

      2 c  (12 oz.) semisweet chocolate

           -chips

      1 oz Unsweetened chocolate

      1 ts Vanilla

  1 1/2 c  Chopped nuts

 

  1.  Butter baking pan, 8 x 8 x 2 inches.  Stir milk and chocolate chips in

  2-quart casserole;  add chocolate.  Microwave uncovered on high (100%) 1

  minute; stir.  Microwave until chocolate is melted and mixture can be

  stirred smooth, about 2 minutes longer.

  

  2.  Stir in vanilla and nuts.  Spread mixture evenly in pan. Refrigerate

  until firm.  Cut into 1-inch squares.

  

  From: Betty Crocker's Microwave Cookbook Shared By: Pat Stockett

 

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      Title: Easter Eggs

 Categories: Candies

   Servings:  6

 

    1/4 lb Butter

      8 oz Cream cheese

           Add:

    1/2 ts Salt

  1 1/2 ts Vanilla

  1 1/2 c  Peanut butter or coconut

      4 c  Confectioner's sugar

 

  Soften and mix together butter and cream cheese.

  

  Place in refrigerator to chill.  Form into egg or ball shape.  Dip in

  melted chocolate coating.

 

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      Title: Easter Eggs Candies

 Categories: Candies

   Servings:  5

 

           -Jo Ferry cmsj69b

      1 lb Confectioners sugar

      2 tb Water

      1 tb Light corn syrup

      1 tb Butter; softened

      1 ts Vanilla

    1/4 ts Salt

    1/4 ts Almond extract

      1 pn Cream of tartar

  1 1/3 c  Flaked coconut

MMMMM------------------------CHOCOLATE COATING-----------------------------

      8    Squares semi-sweet chocolate

 

  Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond

  extract and cream of tartar. This mixture will be crumbly. Add the coconut.

  Shape into eggs (whatever size you want). Melt the chocolate in a double

  boiler over low heat. Cool alittle and then frost the eggs.

 

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      Title: Easter Mints Kids Can Make

 Categories: Candies, Kids

   Servings:  1

 

    1/3 c  Soft butter

    1/3 c  Light corn syrup

    1/2 ts Salt

      1 ts Flavoring

  3 1/2 c  ( 1 lb ) sifted

           -confectioner's sugar

           Large bowl

           Wooden spoon

           Paper plates

           Pencils

 

  This is a no-cook recipe the children can mix with their hands. Flavor it

  with any of the liquid flavorings in the supermarket, such as strawberry

  and lemon. If you want, you can instead divide it into three portions and

  add a few drops of food coloring to tint it yellow, red, and green. The

  knead a small amount of flavoring into each one. This recipe makes about 1

  1/2 lbs of candy.

  

  Help the children measure all the ingredients into the large bowl. They can

  take turns stirring it with the wooden spoon until it becomes too stiff.

  Then they can knead it with their hands. They should continue kneading

  until the dough is smooth.

  

  Give each child a paper plate and a pencil. Tell them to turn their plates

  OVER and write their names on the Bottom to prevent pencil lead from

  getting on their mints. Help them hold their pencils correctly. Make sure

  they use upper and lower case letters.

  

  Give each child a portion of dough on his or her plate. The children can

  pinch off pieces, roll them into balls, and press them lightly with a fork

  to make a fancy butter mint. Children who cannot roll the candy into balls

  can make snakes, cut the snakes into pieces, and press the pieces with a

  fork. They might eat the pieces with the fork, but that's ok too.

  

  Leave the mints on the plates and refrigerate them for 30 minutes, until

  they become firm. Easter Mints taste even better the second day, if you can

  keep everyone from eating them all on the first day. Cover with plastic

  wrap and keep them in the refrigerator.

 

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      Title: Easy Creamy Fudge

 Categories: Candies, Christmas

   Servings: 32

 

      2 c  Miniature marshmallows

           -(optional)

     14 oz Can condensed milk

      1 ds Salt

     12 oz Semi-sweet chocolate chips

      6 oz Milk chocolate chips or

           -semi-sweet chocolate chips

    1/2 c  To 1 c nuts

  1 1/2 ts Vanilla

 

  In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on

  HIGH 3-4 minutes.  Stir until marshmallows melt and mixture is smooth. Add

  chips and stir until melted.  (If you don't use marshmallows, melt

  chocolate chips in the condensed milk. Add salt.) Stir in nuts and vanilla.

  

  Line 8 or 9 inch square pan with wax paper.  Spread fudge evenly in pan.

  Chill 2 hours, until firm.  Turn on to cutting board, peel off paper and

  cut into squares.

  

  Serves 32

 

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      Title: Easy Milk Fudge

 Categories: Candies, Christmas

   Servings: 10

 

      2 tb Butter or margarine

    2/3 c  Evaporated milk, undiluted

  1 1/2 c  Sugar

    1/4 ts Salt

      2 c  Miniature marshmallows

  1 1/2 c  Semi-sweet chocolate morsels

      1 ts Vanilla extract

    1/2 c  Chopped pecans or walnuts

 

  Butter 8-inch square pan.  In medium saucepan, combine butter, evaporated

  milk, sugar and salt.  Bring to a boil over medium heat, stirring

  constantly.  Boil 4 to 5 minutes, stirring constantly; remove from heat.

  Stir in marshmallows, morsels, vanilla and nuts.  Stir vigorously for 1

  minute or until marshmallows melt completely.  Pour into pan.  Cool and cut

  into squares.  Hint: For thicker fudge, use a 7X5-inch loaf pan.

 

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      Title: Easy Toffee Bars

 Categories: Candies, Chocolate

   Servings:  1

 

     35    Soda crackers with unsalted

           -tops

      1 c  Butter or regular margarine

      1 c  Brown sugar, packed

      6 oz Semisweet chocolate pieces

 

  An absolutely fabulous candy!  Tastes and looks like butter crunch.  And it

  all starts with a little soda cracker. Your friends will never guess the

  basic ingredient.

  

  Lightly grease 15x10x1 inch jelly roll pan.  Line bottom of pan evenly with

  soda crackers.  Combine butter and brown sugar in 2 quart heavy saucepan.

  Cook over medium heat, stirring constantly, until mixture comes to a boil.

  Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly

  over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle

  with chocolate pieces. let stand 5 minutes. Spread melted chocolate over

  crackers.  While still warm, cut between crackers making 35 squares. Chill

  in refrigerator until set. Makes 35 pieces. Origin: Farm Journal's Choice

  Chocolate Recipes Shared by: Sharon Stevens.

 

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      Title: Elegant Chocolate Log

 Categories: Candies, Chocolate, Entertain

   Servings:  1

 

  1 1/4 c  Sifted confectioners sugar

    1/4 c  Plus 1 tb sifted flour

    1/2 ts Salt

      5 tb Baking cocoa

      6    Eggs, separated

    1/4 ts Cream of tartar

  1 1/4 ts Vanilla

      1 tb Water

      1 c  Heavy cream

      2 tb Sugar

     12    Marshmallows, cut up

      1 oz Unsweetened chocolate,

           -melted and cooled

      2 c  Sifted confectioners sugar

           Light cream

    1/4 c  Chopped pecans

 

  Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times.

  Set aside.  Beat egg whites with cream of tartar in bowl until stiff peaks

  form, using electric mixer at high speed.  Set aside.  Beat egg yolks in

  another bowl until thick and lemon colored, using electric mixer at high

  speed. Beat in vanilaa and water. Blend in dry ingredients, beating well.

  Fold in beaten egg whites. Spread batter in greased and waxed paper lined

  15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake

  tests done. Meanwhile, lightly dust a clean dish towel with confectioners

  sugar. Loosen cake around edges with spatula and invert cake on towel. Lift

  off pan and carefully peel off paper. With a sharp knife, cut off crisp

  edges.  Roll up cake gently, from narrow end, by folding edge of cake over

  and then tucking it in towel. Continue rolling cake, using towel as aid.

  Let cake cool in towel on rack. Whip heavy cream in bowl until thickened,

  using electric mixer at high speed. Add sugar, beating until soft peaks

  form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll

  (without towel)  Combine cooled chocolate and 2 cups confectioners sugar in

  bolw.  Add enough light cream to make a frosting of spreading consistency.

  Spread over cake roll. Sprinkle with pecans. Refrigerate until serving

  time.  Makes 10 servings. Origin: Farm Journal's Choice Chocolate Recipes

  Shared by: Sharon Stevens

 

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      Title: English Toffee

 Categories: Candies

   Servings:  1

 

      2 c  Sugar

      1 c  Butter

      2 tb Vinegar

    1/4 c  Gourmet Golden Syrup

    1/4 c  Water

 

  Combine all ingredients in large saucepan.  Bring to a boil, stirring until

  all dissolved, then boil without stirring until the mixture is dark golden.

  Test by spooning a few drops into a cup of cold water.  The toffee is done

  when it hardens at once into a crisp ball.  Take off heat and pour into a

  flat oiled pan to make a layer about 1/2 inch thick.  When toffee is tepid,

  score into squares, and when cool break with a hammer and store in an

  airtight container.  Makes about 1.5 pounds.

 

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      Title: English Toffee Candy

 Categories: Candies, Osg

   Servings:  1

 

      1 c  Sugar

    3/4 c  Corn syrup; light brown

    3/4 c  Cream; thin

    1/8 ts Salt

 

  Cook, stir until sugar is dissolved. Cook until firm ball in cold water or

  244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin layer on

  greased slab. While warm, mark in squares. Wrap in paper when cold.

  

  Source: Mrs. J. F. Guiler, Noble County, OH

 

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      Title: English Toffee

 Categories: Candies

   Servings: 18

 

      1 lb Butter

      2 c  Sugar

      1 c  Chocolate chips melted a bit

           -or-

      1 c  Basic chocolate sauce

    1/2 c  Peanuts; chopped coarsley

 

  Melt your chocolate chips over very low heat or in a double boiler, and

  chop your peanuts up rather fine before you begin the recipe. Then you can

  assemble this layered toffee all at once.

  

  Cut butter into small pieces and place in a heavy skillet with the sugar.

  Cook slowly over medium-high heat, stirring constantly until the butter

  melts and is completely blended into the sugar.

  

  Insert a candy thermometer into the mixtrue, reduce heat and cook for 30

  minutes, sutrring constantly until the mixture is a deep amber color and

  the thermometer registers 285 degrees.

  

  Pour mixture into an ungreased cookie sheet and allow to cool completly.

  Spread melted chocolate chips over the toffee and press the chopped peanuts

  on top.  When the chocolate has hardened, break the toffee into small

  pieces and store them in a tightly covered container.

  

  Yield: 18 oz

  

  SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY

  BIRNES

  

  FOUND BY: FRAN MCGEE

 

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      Title: English Toffee

 Categories: Candies

   Servings:  2

 

      4 c  Sugar

      4 tb Vinegar

    1/2 c  Water

      2 c  Butter

    1/2 c  Syrup

 

  1. Combine all ingredients in a large saucepan and bring to a boil;

  stirring until all dissolved. 2. Continue to boil without stirring until

  the mixture becomes a dark golden brown. 3. Testing is accomplished by

  spooning a few drops of mixture into a cup of cold water. 4. The toffee is

  complete when it hardens into a crispy ball. 5. Take off heat and pour into

  a flat oiled pan to make a layer about 1/2 inch thick. 6. When toffee is

  tepid, score into squares, and when cool break with a hammer and store in

  an airtight container. 7. Makes approximately 1 1/2 pounds.

     Bob Hogan

 

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      Title: European Cocoa Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      3 c  Sugar

    2/3 c  European Style Cocoa

    1/8 ts Salt

  1 1/2 c  Whole milk

    1/4 c  Butter

      1 ts Vanilla extract

 

  Line an 8 inch square pan with foil: butter foil.

  

  In a 4 quart saucepan, mix sugar, cocoa and salt.

  

  Stir in milk. Cook over medium heat, stirring constantly, until mixture

  comes to a rolling boil.

  

  Boil, without stirring, to 234 degrees. Remove from heat, add butter and

  vanilla -Do Not Stir!

  

  Cool at room temperature to 110 degrees. Beat with a wooden spoon until

  fudge thickens and looses some of its gloss. Spread quickly into the

  prepared pan. Cool.

  

  Makes about 1 3/4 pounds of fudge.

  

  * reqular cocoa works well, too.

 

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      Title: Fantasy Fudge

 Categories: Candies, Microwave, Christmas

   Servings:  3

 

    3/4 c  (1-1/2 sticks) Parkway

           -Margarine

      3 c  Sugar

    2/3 c  Evaporated milk

      1 pk (12 oz) Baker's Semi-Sweet

           -Real Chocolate Chips

      1    Jar (7 ounces) Kraft

           -Marshmallow Creme

      1 c  Chopped nuts

      1 ts Vanilla

 

  Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute

  or until melted. Add sugar and milk; mix well.

  

  Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after

  3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5 1/2

  minutes; stir after 3 minutes.

  

  Stir in chips until melted. Add remaining ingredients; mix well. Pour into

  greased 9-inch square pan or 13x9-inch baking pan. Cool at room

  temperature; cut into squares. Makes 3 pounds.

  

  From: Kraft General Foods Holiday Homecoming (1991) Posted by: Sonya

  Whitaker

 

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      Title: Fig Squares

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Figs

    1/3 c  Crystallized ginger

      1 c  Powdered sugar

      2 tb Lemon juice

      1 c  Toasted coconut

    1/4 ts Salt

    3/4 c  Nuts

 

  Combine figs, nuts, salt, and ginger.  Put through food chopper using

  medium knife.  Add lemon juice.  Knead into a paste on a board dredged with

  powdered sugar.  Roll thin.  Cut in 1-inch squares. Put together in layers

  of three, sprinkling the coconut between the layers. Mrs. R.F.

  Higginbotham, Covington, OK.

 

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      Title: Five Pound Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

  4 1/2 c  Sugar

     12 oz Can evaporated milk

    1/4 lb Butter

      1    Jar marshmallow creme

     12 oz Semi-sweet chocolate chips

     12 oz Milk chocolate bar

      2 c  Chopped pecans or walnuts

      2 ts Vanilla

 

  Cook sugar, milk, and butter to soft ball stage (234 degrees on candy

  thermometer), stirring constantly.  Take off the heat and add the remaining

  ingredients.  Stir quickly and thoroughly to blend.  Pour into a large

  baking pan or dish (I lightly butter it first).  Cool.  Cut into squares

  and store in refrigerator.

  

  My favorite fudge recipe!!  I prefer it with walnuts instead of pecans and

  I even buy my milk chocolate candy bars with almonds sometimes for a little

  added flavor and crunch!

  

  From:  Jackie Olden's Newsletter

 

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      Title: Fondant Mints

 Categories: Candies

   Servings:  1

 

      2 c  Water

      4 c  Sugar

    1/8 ts Cream of tartar

      6 ts Corn syrup

      1    Mint flavoring to taste

      1    Coloring as desired

 

  Put water in a saucepan and add sugar and other ingredients in order given

  (left to right). Boil, without stirring, to 236-degrees. Pour onto wet

  platter and cool. Beat with spatula or wooden spoon until thick and white.

  Knead if necessary. Store in covered container at least 12 hours or until

  needed. It will keep for several months without refrigeration. Heat

  seasoned fondant over warm water. Season and color as desired. Pour into

  molds or drop onto waxed paper.

 

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      Title: Fondant Patties

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Tint fondant with any desired food coloring.  Flavor to suit the taste.

  Knead until coloring and flavoring are well blended with fondant. Form into

  patties.  Press nuts, raisins, candied cherries or other fruits in the top.

  If desired, dip into melted chocolate. The Household Searchlight

 

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      Title: Fondant

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

           Salt; dash

      1 tb Corn syrup; light

    1/2 c  Cream; heavy

    1/4 c  Milk

    1/2 ts Vanilla

 

  Combine all of your ingredients, except vanilla. Place over low flame and

  stir constantly until sugar dissolves and mixture boils. Cover and cook 3

  minutes, remove cover and continue cooking without stirring until it forms

  a soft ball. During cooking wash down sides of pan a few times with a damp

  cloth. Pout fondant  at once on a cold, wet pan. Cool to lukewarm and work

  with a spatula until white and creamy. Knead with hands until smooth. Add

  vanilla and knead until blended. Let stand until cool. Wrap in wax paper

  and put in cold place at least 24 hours before dipping. Dip in melted

  chocolate.

  

  Source: Mrs. Freda Smith, United Grange, Marion County, OH

 

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      Title: Fondant

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  Water

    1/8 ts Cream of tartar

 

  Combine sugar and cream of tartar.  Add water.  Stir until sugar is

  dissolved.  Cover pan and boil 5 minutes, allowing steam to dissolve any

  grains of sugar on sides of pan.  Uncover and boil without stirring to soft

  ball stage (234 - 238 F).  Wipe all crystals from the sides of the pan with

  a damp cloth.  Pour into shallow pan, plate, or onto a marble slab which

  has been rinsed with cold water. Cool to room temperature. Beat only until

  stiff enough to knead.  Knead until smooth.  Place in bowl. Cover with a

  damp cloth or with waxed paper.  Allow to stand 24 hours before using. If

  desired, milk may be substituted for the water. The Household Searchlight

 

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      Title: Fondant, Cooked, and Candy Recipes

 Categories: Candies

   Servings:  2

 

      3 c  Sugar

  1 1/3 c  Water

    1/4 ts Salt

    1/3 c  Light corn syrup

      1 ts Vanilla extract

 

  DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil,

  stirring. Cover, boil 3 minutes. Remove cover, and cook until a small

  amount of mixture forms a soft ball when dropped in cold water (238-F).

  Wash down sides of pan several times with a pastry brush dipped in cold

  water, using up and down motion. Pour out on ungreased platter. Cool to

  lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather

  into a ball, and knead with lightly buttered hands until smooth and creamy.

  Put in bowl, cover with damp cloth, and store in cool place until needed.

  

  FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If

  desired, flavor green with wintergreen and red with peppermint. Melt each

  color in top part of double boiler over hot water. Dip rounded end of

  toasted almonds in candy; harden on waxed paper.

  

  FONDANT STUFFED DATES: Color fondant with red and green food coloring, as

  desired. Shape in small rolls, and fill pitted dates.

  

  BONBONS: Using 2/3 of fondant recipe for any one flavor of bonbon, work in

  desired flavoring and coloring a little at a time. Shape in 3/4" balls for

  centers. Bits of nuts, candied or dried fruits, or coconut can be added to

  these centers. Let stand on waxed paper, covered, overnight.

  

  Next day, melt remaining 1/3 of the fondant set aside for this batch in top

  part of metal double boiler over boiling water, adding flavoring and

  coloring to match fondant centers. Remove from heat. Set pan in cold water

  for a moment, and then put over hot (not boiling) water to keep fondant

  warm and soft. With dipping fork, or other fork, dip bonbon centers, one at

  a time, in melted fondant to cover. (Stir after each bonbon is dipped to

  keep crust from forming on top. If this fondant becomes too thick, reheat

  or add a few drops of hot water.) Tip bonbon over onto waxed paper covered

  tray. Decorative circles can be made by holding dipping fork on top of

  bonbon for a moment. Decorate at once with bits of nuts, candied fruits,

  silver shot or colored sugar, as desired. Leftover dipping fondant can be

  dropped on waxed paper to make patties. Store, covered, in cool, dry place.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Foolproof Dark Chocolate Fudge

 Categories: Candies, Microwave, Christmas

   Servings:  6

 

      3    (6 ounce) pkg. semi-sweet

           -chocolate chips (3 cups)

      1    (14-ounce) can Eagle Brand

           -sweetened condensed milk

      1 ds Salt

    1/2    To 1 cup chopped nuts

  1 1/2 ts Vanilla extract

 

  FROM:      Irene Wurz

  

  In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt.

  

  Remove from heat; stir in nuts and vanilla.  Spread evenly into a wax paper

  lined  8 or 9" square pan.  Chill 2 hours or until firm.  Turn fudge onto

  cutting board and cut into squares.

  

  MICROWAVE instructions:

  

  In 1 quart glass measure, combine chips with Eagle brand and salt.

  

  Cook on 100% power (high) 3 minutes or until chips melt, stirring after

  each 1 1/2 minutes.

  

  Stir in remaining ingredients. Proceed as above.

 

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      Title: Foolproof Dark Chocolate Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

      6 oz Pkg semi-sweet chocolate

           Chips (3 cups)

     14 oz Can Eagle Brand condensed

           Milk (not evaporated!)

      1    Dash of salt

    1/2 c  Chopped nuts (to 1 cup)

  1 1/2 ts Vanilla extract

 

  In heavy saucepan, over low heat, melt chips with milk and salt. remove

  from heat; stir in nuts and vanilla. Spread evenly into wax paper-lined 8

  or 9-inch square pan. chill 2 hours or until firm. Turn fudge onto cutting

  board; peel off paper and cut into squares. Store loosely covered at room

  temp.

  

  MICROWAVE: In qt glass measure, combine chips with milk and salt. Cook on

  100% (high) for 3 minutes or until chips melt, stirring after each 1 1/2

  minutes. Stir in remaining ingredients. Preceed as above. (This Microwave

  recipe works well in a 750 watt oven, likely needs longer in others - GLH)

 

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      Title: Frango Mints

 Categories: Candies

   Servings:  1

 

     12 oz Chocolate

      1    Peppermint extract

    1/2 c  Margarine

  1 1/2 c  Powdered sugar

      2    Eggs

      2 ts Vanilla

 

  Melt and cool chocolate.  Cream together margarine, sugar, eggs and

  vanilla.  Add cooled chocolate and a few drops of mint to creamed mixture.

  Pack into 8 inch square pan.  Cool and set and cut in squares.

 

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      Title: French Nougat

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 c  White syrup

    1/4 c  Water

           Combine ingredients.  Boil

           -to brittle stage (300 F)

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    1/2 c  Water

      3    Egg whites

      2 tb Cocoa

    1/2 c  Chopped candied cherries

      1 c  Sugar

      1 ts Vanilla

    1/2 c  Coconut

    1/2 c  Chopped nuts

 

  Part 1:

  

  Combine sugar, cocoa, and water.  Boil to soft ball stage (234 - 238 F).

  Pour slowly over stiffly beaten egg whites. Beat constantly. Add Part 1,

  and continue to beat until the mixture begins to stiffen. Add flavoring,

  nuts, candied cherries, and coconut. When mixture is firm but still hot,

  rinse your hands in cold water (do not wipe them). Form mixture into a

  loaf.  Roll in yellow coconut.  Place on well-buttered plate. Slice with

  sharp knife. Mrs. J.A. Pinkerton, Portland, OR.

 

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      Title: French Taffy

 Categories: Candies, 1941

   Servings:  6

 

      5 c  Sugar

    2/3 c  Hot water

      1 c  Sweet cream

           Any flavoring desired

 

  Combine sugar and hot water.  Stir until sugar is dissolved. Boil. Add

  cream slowly.  Stir constantly; do not allow sirup to stop boiling. Boil to

  hard ball stage (265 - 270 F).  Add flavoring. Pour into well-buttered pan.

  When cool, pull until it will hold its shape. Form into long bars about 1

  1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia

  Cooper, New Orleans, LA.

 

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      Title: Fresh Coconut Patties

 Categories: Candies

   Servings: 20

 

      2 c  Sugar

      1 c  Coconut milk and water

    1/2 ts Vanilla extract

           Green & red food coloring

      1 c  Grated fresh coconut

           Candied cherries

 

  DIRECTIONS: Mix sugar and coconut milk and water in saucepan. Bring to

  boil, and cook until a small amount of mixture forms a soft ball when

  dropped in cold water (240-F). Pour onto a wet platter, and let stand until

  lukewarm. Add vanilla, and beat until thick and creamy. Knead until smooth.

  Divide, and add a few drops of green coloring to half and red coloring to

  other half. Sprinkle coconut on a cookie sheet. Dry in slow oven, 250-F,

  about 15 minutes. Work half of coconut into each mixture. Heat each mixture

  over boiling water until softened; drop from teaspoon on waxed paper, and

  flatten slightly. Put a bit of cherry in the center of each. Let harden.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Frontier Fudge

 Categories: Candies, Entertain, Christmas

   Servings:  5

 

           Jim Vorheis

    1/2 c  Butter

     12 oz Evaporated milk

      4 c  Sugar

     10 oz Large marshmallows

      2 oz Unsweetened chocolate,

           -chopped

     12 oz Semisweet chocolate chips

     12 oz Milk chocolate, chopped

      1 tb Vanilla

      2 c  Chopped walnuts or pecans

 

  Makes 5 pounds

  

  In 4-6 quart heavy metal pan, cook butter, evaporated milk, and sugar over

  medium-high heat until sugar is dissolved.  Heat to boiling. Turn heat to

  low, cover and continue boiling for 5 minutes without stirring. Turn heat

  to warm and stir in marshmallows until dissolved. Add each kind of

  chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour

  into lightly buttered 9x13-inch pan.  Let stand until firm, about 8-10

  hours, before cutting.

  

  Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis

 

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      Title: Frosted Walnuts

 Categories: Candies

   Servings:  6

 

  1 1/2 c  Sugar

    1/2 c  Sour cream

  1 1/2 ts Vanilla

      1 lb Walnuts or pecans

      1 ts Cinnamon

      1 ts Nutmeg

 

  Mix sugar, sour cream, and spices.  Bring to a full boil. Continue boiling

  for 5 minutes.  Remove from heat and stir in vanilla. Add nuts and stir

  until mixture sugars.  Pour on wax paper, separate, and let cool

  completely.  Place in an air-tight container. Will keep up to 3 months (if

  no-one knows they exist, otherwise they last about 2 days).

 

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      Title: Fruit Candy

 Categories: Candies

   Servings: 36

 

      1 c  Pitted dates

      1 c  Raisins

      1 c  Chopped nuts

      1 c  Macaroon(?) coconut

    1/4 ts Salt

 

  Chop dates.  Grind raisins through food chopper using medium blade. Combine

  dates and raisins and mix well.  Add chopped nuts and 3/4 cup of coconut.

  Mix well.  Form into balls and roll in the remaining coconut.  Wrap in wax

  paper.  Chill.  Slice.  Store in a cool place in a covered container. Makes

  36 pieces. VARIATIONS: Dried apples, dates, pineapple, apricots, or other

  fruits of your choice.

  

  Origin:  The Oats, Peas, Beans & Barley Cookbook Shared by: Sharon Stevens

  Aug/91

 

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      Title: Fruit Goops

 Categories: Candies

   Servings:  6

 

      5 qt Popped popcorn

      2 c  Sugar

      1    (6 oz) can frozen grape

           -juice concentrate

    3/4 c  Water

    1/2 c  Light corn syrup

      1 ts Vinegar

    1/2 ts Slat

 

  Preheat oven 250.  Place popcorn in a large 4 inch butttred baking pan.

  Keep warm in oven.  Combine all ingredients except popcorn in a large

  saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 on

  a candy thermometer. Mixture will bubble so watch closely to keep it from

  boiling over.Remove popcorn from oven and pour syrup

 

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      Title: Fruit Jellies

 Categories: Candies

   Servings:  6

 

    1/2 pt Strained fresh raspberry

           -juice

      1 lb Loaf sugar

      1 oz Powdered gelatin

           Colouring if necessary

      2 tb Cold water

     10    Drops lemon juice

 

  Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it

  in a bowl over hot water until the juice flows freely and then straining

  through muslin. Soak the gelatine in the cold water. Dissolve the sugar in

  the juice and boil up to 240 F or the soft ball stage. Add the lemon juice

  and gelatine. Re-heat to 240 F and pour into a tin previously rinsed in

  cold water.  If the colour is pale add a few drops of cochineal before the

  end, but fresh fruit should give a brilliant colour. When set, loosen the

  sides with a hot knife and stand the pan on a cloth wrung out of boiling

  water.  Turn the jelly out on to a board.  Cut into cubes and roll in very

  fine confectioner's sugar.  Stand the sweets in a warm place overnight so

  that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure strained

  blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure glycerine 6

  tablespoon glucose 1 oz powdered gelatine Soften the gelatine in a little

  water.  Dissolve the sugar and glucose in the juice - very slowly, over

  gentle heat.  Add glycerine and bring to boiling point. Remove from heat,

  add gelatine and stir until dissolved. Re-heat but do not boil. Rinse a 6"

  sandwich tin with cold water; pour the jelly mixture in. Proceed as in

  second paragraph of directions for Raspberry Jellies. This is a very good

  sweet for irritated throats. Fruit Jellies All juicy fruits in season make

  delicious sweets.  Proceed as for Raspberry Jellies, using colouring when

  necessary to enhance the natural tint. Redcurrants, gooseberries - both

  green and red - blackberries, hips and pineapples are just a few to be

  tried.  Fresh pineapple must be well cooked if used with gelatine, as it

  contains a natural digestant which dissolves gelatine. Two methods of

  Crystallising: CRYSTALLISING CANDIED FRUIT (This is the chapter that the

  author said to use for crystallising the jellies. I assume where it says

  fruit you would substitute jellies.) A sparkling finish is much sought

  after in this class of sugar work, so here are two recipes-one very simple,

  the other correct and of lasting quality. SIMPLE CRYSTALLISING Dip each

  fruit very quickly into boiling water-just in and out-drain it on

  blotting-paper or butter muslin.  Have ready sufficient sieved granulated

  sugar spread upon a sheet of paper to accommodate the fruits. Roll them

  gently about in the sugar until completely coated.  Leave in a dry, warm

  situation for some hours to reduce any moisture.  They will have a

  satisfying appearance, glistening in the light. ADVANCED CRYSTALLISING A

  crystallising tray is much to be desired for this purpose, but to

  improvise, a baking tray, deep and able to accommodate two wire cake racks

  on top of each other, will serve very well.  Carefully measure how much

  liquid will be required to cover the fruits when they rest in the tin.

  Place one rack in the baking tin, arrange the fruits upon it so that they

  do not touch each other or the side of the pan.  Place the second rack feet

  upwards upon the fruits, holding them gently in place. Cut a piece of

  greaseproof paper the exact size of the interior of your saucepan. Fold it

  across and across, then nip the centre point out leaving a hole about 1" in

  diameter. Make a syrup by dissolving 2 pounds of granulated sugar in 1 pint

  (20 ounces) of water. This is your basic recipe- increase it

  proportionately if the amount will not cover the fruits in the tin. They

  must be entirely immersed. Bring the syrup to a boil and strain it through

  muslin wrung out in hot water. Return the syrup to the saucepan, bringing

  it up rapidly to 220-225 F, remembering that the higher temperature gives

  larger crystals, and is good for imposing fruits, while 220 F gives finer

  crystals suitable for cherries, grapes and nuts. Put the pan where it won't

  be jarred in the slighest degree, covering the actural syrup with the

  prepared circle of paper. Steam will escape through the central hole.

  Agitation of the pan will result in a "grainy" syrup, so tread warily. When

  slightly cool-about 15 minutes-tilt the saucepan so that the syrup flows

  gently around and over the fruits held down by the wire cake rack. Cover

  with a cloth and leave for at least 12 hours. Then, if you have a

  crystallising tray, draw off the liquid.  Otherwise, gently lift your tray

  of fruits from the baking tin.  In eigher case place the fruits in a warm

  cupboard to thoroughly dry off once more. They should be covered with

  shimmering crystals of a size to suit your taste, according to the original

  temperature of the syrup. You will be left with a quantity of syrup which

  cannot be used again for crystallising. It can, however be used to make

  delicious toffee or to sweeten stewed fruits. Used with apples in lieu of

  sugar, it gives a unique flavour to an Apple Cake.

 

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      Title: Fudge a la Louise

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

      4 c  Sugar

      3    Squares dark baking

           -chocolate

  1 1/3 c  Milk

      2 tb Butter, plus extra for

           -greasing platters

      1 c  Chopped nuts

  1 1/3 ts Vanilla

 

  In a heavy saucepan mix together the sugar, chocolate, and milk. Place the

  pan over high heat and stir constantly until the choclate is melted and the

  sugar is dissolved. Bring to a full boil, and lower the heat so the candy

  continues to boil gently, not vigorously. Stir no more. Put a candy

  thermometer into the center of the mixture and cook until the temperature

  reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and

  a flat pan about 11 by 13 inches. When the fudge reaches 232 F., pour it

  into the readied platter - do not scrape the pan, but let it drip out. Dot

  with 2 tablespoons butter and let the mixture cool until the platter feels

  cool underneath. Add vanilla. Take a large slotted spoon and start to stir

  the liquidy mixture - it will take about 15 or 20 minutes. You will see a

  steady change from dark to light color, from glossy to dull, from liquid to

  solid. When the fudge begins to get dull, add the nuts and mix in

  thoroughly. Put fudge into the large buttered pan and press into shape with

  the flat of your palms. Cut into squares; store in airtight container if

  there's any left.

  

  From: Steve Herrick Source: [Yankee Magazine - June 1981]

 

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      Title: Fudge

 Categories: Candies, Christmas

   Servings: 20

 

      3 c  Sugar

    3/4 c  Margarine

    2/3 c  Evaporated Milk

     12 oz Semi-Sweet Chocolate Chips

      7 oz Marshmallow Creme

      1 c  Nuts

      1 ts Vanilla

 

  Combine sugar, margarine, and milk in heavy 2.5qt saucepan; bring to full

  rolling bowl, stirring constantly.  Continue boiling 5 min over medium heat

  or until candy thermometer reaches 234f stirring constantly to prevent

  scorching.  Remove from heat; stir in chips until melted.  Add marshmallow

  creme, nuts and vanilla; beat until well blended.  Pour into greased 9x13"

  pan.  Cool at room temperature, cut into squares. Makes approx 3lb.

 

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      Title: Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      5 c  Sugar

      1 lg Can evaporated milk

    1/4 lb Butter

      1 ts Vanilla

      1    Large pack chocolate chips

     12 oz Jar marshmallow creme

      2 c  Nuts

 

  Boil sugar, milk, butter and vanilla 10 minutes, stirring constantly.

  Remove from heat; stir in chocolate chips and marshmallow creme; stir until

  marshmallow creme and chocolate chips are melted. Pour into a 9 x 12 inch

  buttered pan. Let cool and mark into squares.

 

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      Title: George Bush Pralines

 Categories: Candies

   Servings:  6

 

      1 lb Brown sugar

    2/3 c  Evaporated milk

      1 c  Pecans

 

  Mix sugar and milk in large microwave-safe dish.  Stir until sugar

  dissolves.  Add pecans.  Cover with plastic wrap, making slits in the

  plastic to allow steam to escape.  Cook in microwave for 6 minutes. Stir

  and return to microwave for 3 to 4 minutes.  Candy should register 234

  degrees on candy thermometer.  Beat until thick. Drop by spoonfuls onto wax

  paper.  Let it become firm before removing from paper.  Makes 24.

  

  From: Melba's Swap Shop; Daily Oklahoman; Dec. 9, 1991

 

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      Title: Giant Chocolate Kiss -- Microwave (Joann Pierce)

 Categories: Candies, Microwave

   Servings:  6

 

      1 lb Powdered sugar

    1/2 c  Cocoa

    1/2 c  Butter (no imitation)

    1/4 c  Milk

      1 ts Vanilla

    1/2 c  Chopped walnuts (optional)

 

  Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on

  HIGH 2 minutes.  Add vanilla and walnuts.  Stir, pour into a generously

  buttered large funnel (rubber band a piece of foil over spout of funnel)

  making sure you fill the spout end. Place funnel in a tumbler and set in

  freezer or frig until set. When set carefully unmold and wrap with foil

  creating a big "kiss". You can add a streamer with your own sentiments if

  desired.

  

  NOTE:  If desired, you can make smaller kisses by using the small funnels

  which are used to fill perfume bottles.  These make the regular "kiss" size

  chocolates.  These funnels can be purchased in many cosmetic departments at

  variety stores, department stores and gadget stores.

 

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      Title: Glace Nuts and Fruits

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

    1/2 c  Water

    1/8 ts Cream of tartar

 

  Combine ingredients.  Heat to boiling.  Stir until sugar is dissolved. Wipe

  all grains of sugar from sides of saucepan with a damp cloth. Boil without

  stirring to the hard crack stage (285 - 290 F). Carefully remove all grains

  of sugar from sides of saucepan. Remove saucepan from fire. Set in pan of

  cold water to stop boiling instantly. Remove from cold water and set in pan

  of hot water.  Place each piece of fruit or nuts on a fork. Dip into sirup.

  Drain.  Place at once on waxed paper. When sirup becomes too thick, reheat

  by placing over hot water. The Household Searchlight

 

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      Title: Golden Popcorn Patties

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

    1/2 c  Syrup; light

      1 c  Water; hot

    1/4 ts Salt

 

  Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5

  qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover wiht

  hot syrup. Mix and spread. The cut into squares.

  

  Source: Mrs. C. W. Harding, Powler Grange, Trumbull County, OH

 

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      Title: Graham Cracker Candy

 Categories: Candies

   Servings:  1

 

      1 c  Sugar

    1/2 c  Evaporated milk

    1/4 lb Butter

     10    Large marshmallows

     16    Graham crackers (crushed)

      1 c  Nuts (chopped)

 

  Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until

  dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed

  paper.

 

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      Title: Graham-Almond Candy

 Categories: Candies

   Servings:  6

 

     12    Double graham crackers

      1 c  Butter

    1/2 c  Sugar

      1    2 1/2 oz pk sliced almonds

 

  Line jelly roll pan with foil.  Place single layer of graham crackers on

  foil.  Boil butter and sugar together for 2 minutes, stirring constantly.

  Pour over graham crackers.  Sprinkle with almonds.  Bake at 350 degrees for

  10 minutes.  Lift foil from pan, cool, and break into pieces.

 

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      Title: Gramp's Microwave Peanut Brittle

 Categories: Candies, Microwave

   Servings:  1

 

      1 c  Sugar

    1/2 c  White Karo syrup

      2 c  Peanuts

      1 tb Margarine or butter

      1 ts Vanilla

      1 ts Soda

    1/8 ts Salt; optional

 

   Combine sugar and syrup in a quart microwave container and microwave on

  high for five minutes.

   Remove from microwave and stir in peanuts.

   Microwave on high for two minutes; stir and microwave for two minutes;

  stir and microwave for one minute.

   Remove from microwave. Stir in margarine, vanilla, salt and soda.

   Pour onto a buttered cookie sheet and let cool. When hardened, break into

  pieces.

   Recipe from my father, Sam Criswell, who formatted this for Meal-Master.

  

     Joyce Burton, Prodigy Food & Wine Board

 

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      Title: Grand Marnier Nanaimo Bars

 Categories: Canadian, Candies

   Servings:  1

 

      2 c  Graham wafer crumbs

      1 c  Coconut, unsweetened, flaked

    1/2 c  Pecans; toasted, chopped

    2/3 c  Butter

    1/3 c  Cocoa powder; unsweetened

           -sifted

    1/4 c  Sugar, granulated

      1    Egg; beaten

MMMMM-----------------------GRAND MARNIER LAYER----------------------------

      2 c  Icing Sugar

    1/4 c  Butter; softened

    1/4 c  Grand Marnier;or orange

           -liqueur

      1 tb Orange rind; coarsely grated

MMMMM------------------------CHOCOLATE TOPPING-----------------------------

      1 tb Butter

      4 oz Semisweet chocolate; melted

 

  In bowl, stir together crumbs, coconut and pecans. In small saucepan,

  gently heat butter, cocoa and sugar until butter melts. Remove from heat;

  whisk in egg. Blend into crumb mixture. Press into greased 9 inch square

  cake pan. Bake in 350F oven for 10 minutes. Let cool on rack.

  

  Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in

  half of the icing sugar with butter; mix in Grand Marnier, remaining icing

  sugar and orange rind. Spread over base.

  

  Chocolate Topping: Stir butter into chocolate until melted; spread evenly

  over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into

  bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2

  months. Let soften slightly before serving.

  

  VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above.

  In layer, substitute milk  for Grand Marnier; add 1/2 tsp vanilla.

  Substitute 2 tsp grated lemon rind for orange juice.

  

  SOURCE:_Canadian Living's Desserts_ by Elizabeth Baird posted by Anne

  MacLellan

 

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      Title: Grandma Ruby's Fabulous Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      3 pk Chocolate chips

    1/2 lb Butter or margarine

     10 oz Miniature marshmallows (1

           -package)

      2 c  Chopped nuts

  4 1/2 c  Sugar

      1 lg Can evaporated milk

      1 tb Vanilla

 

  Combine chocolate chips, butter, marshmallows and nuts.  Blend sugar with

  evaporated milk and cook at a rolling boil for 6 minutes.  Remove from heat

  and add vanilla.  Pour immediately into bowl with first four ingredients

  and stir until well-blended. Pour into buttered pans and let stand 24 hours

  in cool place. Makes five pounds.

  

  From the files of Grandma Ruby Williams

  

  Date help: Famous recipes for divinity, penoche, fudge, aplets and all the

  holiday favorites are collected together on our Christmas Nuts and Candies

  bulletin.  To obtain this four-page leaflet, send 3 cents and a

  self-addressed envelope to Nancy Morris, Oregonian Hostess House, The

  Oregonian, 1320 S. W. Broadway, Portland 1, Or.

  

  So, when were 3 cent stamps used?  And does anyone know the relevance of

  "Portland 1"?  No zip code was given, either.  Part of a Green Trading

  Stamps ad is here, and bits of what seems to be a society section...this is

  really interesting!! At least to me....I hope I'm not the only one??

  

  Valerie Whittle

 

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      Title: Gumdrops (Jim Vorheis)

 Categories: Candies

   Servings:  6

 

      2 tb Gelatin

    1/2 c  Cold water

      2 c  Sugar

    3/4 c  Boiling water

 

  Soften gelatin in cold water.  Combine sugar and boiling water. Boil 5

  minutes.  Add gelatin.  Stir until dissolved.  Boil slowly 15 minutes.

  Divide into 3 portions.  Flavor each portion, and tint with any desired

  food coloring.  Pour into shallow pans which have been dipped in cold

  water.  Let stand overnigh.  Turn out and cut in squares.  Roll in powdered

  or granulated sugar. Let stand until firm. The Household Searchlight

 

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      Title: Gumdrops

 Categories: Candies, 1941

   Servings:  6

 

      2 tb Gelatin

    1/2 c  Cold water

      2 c  Sugar

    3/4 c  Boiling water

 

  Soften gelatin in cold water.  Combine sugar and boiling water. Boil 5

  minutes.  Add gelatin.  Stir until dissolved.  Boil slowly 15 minutes.

  Divide into 3 portions.  Flavor each portion, and tint with any desired

  food coloring.  Pour into shallow pans which have been dipped in cold

  water.  Let stand overnight.  Turn out and cut in squares. Roll in powdered

  or granulated sugar. Let stand until firm. The Household Searchlight

 

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      Title: Halloween Apples on a Stick

 Categories: Candies

   Servings:  6

 

     12 sm Red eating apples

     12    Wooden skewere

      3 c  Sugar

    3/4 c  Light corn syrup

      1 c  Water

           Few drops oil of cloves

           Red food coloring or:

     12    Red cinnamon candies

 

  Wash apples in hot water and dry. Insert a skewer in blossom end of each

  apple. In a saucepan mix sugar, corn syrup, and water. Cook over direct

  heat, stirring, until sugar dissolves. Add oil of cloves and a little

  coloring. Continue cooking, without stirring, until a small amount of

  mixture forms a hard piece that cracks when dropped into cold water (290 F.

  on a candy thermometer). Set pan over boiling water. Dip each apple into

  syrup, remove, and whirl apple until syrup covers it smoothly. Stand

  apples, skewer side up, on tray or plate to cool and harden.

  

  From: Steve Herrick Source: [Woman's Day Encyclopedia of Cookery - Vol. 1]

 

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      Title: Halvah

 Categories: Candies

   Servings: 12

 

      1 c  Sesame Seeds

      2 tb Honey

      1 ts Vanilla (Optional)

      1 tb Cocoa or Carob Powder

           - (Optional)

 

  Grind sesame seeds past meal stage into a nut butter. Scrape out into a

  bowl  and dribble in the honey. Mix well until you get one sticky mass. For

  a "chocolate" halvah, mix in cocoa (or carob) powder - dont mix will; allow

  it to become marbled. For more vanilla flavor, add 1 teaspoon of vanilla

  with the honey.

  

  Line a small (about 4x3 inches) box with waxed paper and press in the

  mixture. Put in the refrigerator to chill for an hour or so, take out, and

  slice into cubes.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hard Candy

 Categories: Candies

   Servings:  1

 

MMMMM-------------------STIR TOGETHER BEFORE HEATING------------------------

      2 c  Cane sugar

    2/3 c  Light Karo

    3/4 c  Water

      1 ts Oil flavor* & color

      1 ts Or more citric acid**

 

  Have color/flavor/citric acid ready when finished cooking! *More or less,

  some flavors are stronger than others. **Put citric acid in fruit-flavored

  candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in

  cold water & bring to boil. If water boils at- say 210 instead of 212,

  reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells

  them now. Spray *PAM in molds & on surface. Not too much & only once per

  session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan

  & the temp will rise, burning the candy in a thick pan. Bring mixture to

  boil. Put lid on for 3 minutes <to wash down sugar crystals>, add

  thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from

  stove.Wait for temp. to lower below 260^ before adding color/flavor/citric

  acid. <Will cook flavor out if too hot.> Cover pan after adding citric acid

  so it won't fade the taste. I add about 2 ts citric acid.

        DON'T STIR!  Use the tiny viles of Lorann oils. Avail. in cake supply

  shop or drug store.

   I pour the cooked candy into a GUTTMAN candy funnel <holds entire recipe.>

  Thats the quickest way to get it in molds befor it cools & hardens. *Of

  course, spray funnel! I pour some into molds & the rest onto my marble

  slab. The part on the slab: I roll it into a long cylinder & cut into

  "pillows" w/scissors. Dust finished candies with powdered sugar so they

  won't "melt" together. There is one very nice sucker mold. It is a white

  ring w/ a slit for the stick. <Don't spray stick.> All you do is spray

  mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes,

  round or heart-shaped. I beleive it is Guttman Brand & available here at

  Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy.

  You will want to make several flavors. Experiment on how-much flavor. All

  vary. *Don't add too much on the mints. Takes more on the

  cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors

  available to choose from! Shared by Dolores McCann, Hamilton OH

  

    Dolores McCann, Prodigy Food & Wine Board

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hard Tack Candy

 Categories: Candies

   Servings:  1

 

      2 c  Sugar

    3/4 c  Corn syrup

      1 c  Water

    3/4 ts Food coloring

    3/4 ts Desired flavored oil extract

 

  Mix sugar, syrup and water in saucepan. Stir until sugar is dissolved;

  continue to cook to 300-degrees. Remove from heat. Add coloring and

  flavoring; stir. Pour into 8 x 11-inch buttered pan. Cut into squares as

  candy begins to set.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hawaiian Bon Bons

 Categories: Candies

   Servings:  6

 

      8 oz White chocolate, cut up

      1 c  Unsalted macadamia nuts

    1/2 c  Flaked coconut

      1 ts Grated orange zest

           -(optional)

 

  In a 1-quart glass bowl, heat white chocolate in a microwave oven on medium

  for 2 minutes; stir. Return to microwave and heat on medium 1 1/2 to 2

  minutes longer, or until melted and smooth when stirred.

  

  Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2

  inch) paper bon bon cups, filling to top. Let stand at room temperature, or

  refrigerate 1 hour or longer, until firm. Store, well wrapped, in

  refrigerator.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hazelnut Praline

 Categories: Candies

   Servings:  6

 

    1/2 c  Granulated sugar

      2 tb Chopped toasted hazelnuts

 

  In small saucepan heat sugar over med heat without stirring but shaking pan

  occas for 3 mins oruntil sugar has melted and is golden. Sprinkle nuts onto

  buttered plate andpour syrup over. Let cool until hardened; break into

  pces. Process in food processor until finely ground or place in heavy

  plastic bag and crush with rolling pin.

  

  Take note here I even put a capital on the T in Tbsp didn't know the

  correct procedure before it was mentioned. Hey,hey for me!!!!!

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Heavenly Hash

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 tb Butter or butter substitute

    1/2 c  Blanched and roasted almonds

      2 tb Marshmallow cream

      1 ts Vanilla

    1/2 c  Chopped pecans

      4 tb Grated unsweetened chocolate

     24    Marshmallows

      1 c  Cream

 

  Combine chocolate and sugar.  Add cream, and butter.  Boil to soft ball

  stage (234 - 238 F).  Remove from fire.  Add marshmallow cream, nuts, and

  flavoring.  Beat until mixture begins to thicken. Place marshmallows on

  well-buttered dish evenly. Pour mixture over them. Let cool, cut in squares

  with a sharp knife. Virginia Cooper, New Orleans, LA.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hints for Using a Candy Thermometer

 Categories: Candies

   Servings:  1

 

MMMMM---------------------CANDY CLASS, SUGARCRAFT--------------------------

 

  ...Learn all the secrets of really GREAT candy making! *The first thing

  that should be done each day, before you start, is to TEST YOUR

  THERMOMETER! To do: immerse therm. in cold water. Bring to a boil.

     At sea level water boils at 212 degrees <on a sunny day.> If your water

  boils at 210 degrees, you should reduce the cooking time by 2 degrees. Most

  of the time, water boils here about 208 d. Try not to cook candies on a

  rainy day. The barometric pressure, when the air is heavy, holds the

  mercury in your thermometer down. "Make candy when the sun shines," motto

  of a good candy maker. *I recommend a TAYLOR or WILTON thermometer. Use a

  thin (good quality) pan for candies that MUST STAY IN THE PAN for any

  length of time for cooling. If you leave the thermometer in the pan, you

  may notice the temp. rising even after the candy is removed fro the stove.

  Using a heavy pan, your candy will burn, in this case. Use a HEAVY PAN for

  fudges, fondants, etc., that are to be dumped immediately. Dolores McCann,

  OH-- teacher.

  

     Dolores McCann, Prodigy Food & Wine Board

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hoarhound Candy

 Categories: Candies, 1941

   Servings:  6

 

  1 1/3 ts Pressed hoarhound

  1 1/4 c  Boiling water

    1/3 c  White corn sirup

      2 c  Sugar

    1/8 ts Salt

 

  Pour water over hoarhound.  Allow to stand 10 minutes.  Strain. Combine

  sugar, salt, sirup, and water from hoarhound.  Boil to soft crack stage

  (275 - 280 F).  Pour in thin sheet onto well-buttered baking sheet. Mark

  into squares before candy hardens. The Household Searchlight

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Holiday Mints

 Categories: Candies

   Servings:  4

 

      2 c  Sugar

    1/2 c  Water

    1/2 c  Corn syrup

    1/4 ts Cream of tartar

    1/2 ts Peppermint flavoring

      1    Food coloring

    1/2 ts Wintergreen flavoring

 

  Place sugar, water, corn syrup and cream of tartar in saucepan. Boil to

  soft ball stage. Remove from heat. Divide into two equal parts. Add

  peppermint flavoring to one part witha few drops of green food coloring. To

  remaining half, add wintergreen with a few frops of red food coloring. Beat

  each portion until creamy. Drop by teaspoonfuls onto waxed paper. If candy

  becomes too hard to handle, place in a pan of hot water to soften. To make

  licorice flavored mints, add 1/4 teaspoon anise and a few drops of yellow

  food coloring or leave white. Yield: 4 dozen.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Holiday Orange Balls

 Categories: Candies

   Servings: 24

 

      1 pk Vanilla wafers (crushed)

    3/4 c  Coconut (grated)

    3/4 c  Powdered sugar

    1/2 c  Frozen orange juice *

 

  * Undiluted Mix ingredients together; roll into balls the size of walnuts.

  Yield: 24 pieces.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Holiday Rum Balls

 Categories: Candies

   Servings:  4

 

  3 1/2 c  Vanilla wafer crumbs

  1 1/2 c  Confectioners sugar, divided

      1 c  Finely chopped peacans

    1/4 c  Unsweetened cocoa

    1/3 c  Light or dark rum (I split

           -this with Amaretto)

    1/3 c  Karo Light Corn Syrup

    1/3 c  Fine chopped Maraschino

           -cherries

 

  Mix crumbs with 1 cup of the confectioners sugar, pecans and cocoa and

  cherries.  Stir in rum and corn syrup.

  

  (I like to use a fork at this point to help in stirring the mixture) Shape

  into 1-inch balls.  Roll balls on remaining sugar. Store in tightly covered

  container.

  

  Refrigerate. Makes about 4 1/2 dozen.

  

  The ladies really like this one since it isn't overpowering.

  

  You're welcome in advance.....Ed

  

  Hint:  Make them about a week before needed. Bring back to room temp.

  before serving.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Bars

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Raisins

      1 c  Mixed nuts

    1/4 c  Honey

 

  Grind raisins and nuts.  Mix with honey and press into sheet 1/2 inch

  thick.  Cover, and place weight on top for 24 hours.  Cut in bars. Roll in

  white or colored coconut. Mrs. Edna B. Finley, Oroville, WA.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Drops

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Strained honey

      1 tb Butter or butter substitute

      1 tb Lemon juice

    1/8 ts Baking soda

           Few grains salt

 

  Heat honey to boiling.  Add baking soda, butter, lemon juice, and salt.

  Boil to hard ball stage (265 - 270 F).  Pour into well-buttered pan. Cool.

  Pull until white and porous.  Cut in 1 inch pieces. Iva C. Hamilton,

  Fremont, OH.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Fudge

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      2    Squares unsweetened

           -chocolate

    2/3 c  Evaporated milk

    1/8 ts Salt

      1 ts Vanilla

      2 tb Butter or butter substitute

    1/4 c  Honey

 

  Dissolve sugar in milk and honey.  Add grated chocolate, butter, and salt.

  Stir until well blended.  Cover until boiling point is reached. Boil to

  soft ball stage (234 - 238 F).  Cool to room temperature. Add flavoring.

  Beat until mixture is thick, creamy, and will hold its shape when dropped

  from a teaspoon. The Household Searchlight

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Mints

 Categories: Candies

   Servings:  6

 

      1 c  Warm honey

  2 3/4 c  Powdered milk (non-instant)

      4    Drops oil of peppermint

           Green food coloring

 

  Mix ingredients and knead until all milk is absorbed.  Pull like

  taffy,stretch, cut.

  

  Origin: Homemaking Booklet, Mormon Church, 1978 Shared by: Sharon Stevens

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Nougat

 Categories: Candies, Gift

   Servings: 20

 

      1 c  Hazelnuts

      1 c  Sugar

    1/2 c  Water

    3/4 c  Honey

      1    Egg white

 

  Toast hazelnuts in moderate oven on oven tray for 10 minutes. While nuts

  are warm, rub off skins using a clean tea-towel.

  

  Place sugar and water in small saucepan, stir over low heat until sugar is

  dissolved. Cook syrup, without stirring, until it reaches 140 degrees C

  when tested with a sweets thermometer or until syrup reaches soft crack

  stage. Stir honey into syrup and return to the boil until temperature is

  140 degrees when tested with a sweets thermometer or until syrup reaches

  soft crack stage. Beat egg white until stiff peaks form, continue to beat

  egg white while adding the hot syrup in a thin stream. Beat mixture

  constantly until it thickens and becomes stiff. Fold through hazelnuts,

  pour into lightly greased 18 cm square pan. Allow to cool and set

  overnight. Cut into bars using a wet knife. Wrap each piece of nougat in

  cellophane; refrigerate until required.

  

  Makes about 20.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Peanut Butter Fudge

 Categories: Candies, 1941

   Servings:  6

 

      4 c  Sugar

      2    Egg whites

      1 c  Chopped nuts

      1 c  Water

      1 c  Honey

    1/2 c  Peanut butter

      1 ts Vanilla

 

  Boil 1 cup sugar and 1/2 cup water to soft ball stage (234 - 238 F). Pour

  slowly over stiffly beaten egg whites, beating constantly until stiff. Boil

  together 3 cups sugar, honey, peanut butter, and 1/2 cup water to soft ball

  stage (234 - 238 F). Slowly add to first mixture. Beat constantly until the

  mixture will hold its shape when dropped from a teaspoon. Add nuts and

  flavoring.  Drop by teaspoonfuls onto waxed paper. Mrs. L.H. Frey, Elgin,

  NE.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Honey Taffy

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Strained honey

      1 c  Sugar

      1 tb Butter or butter substitute

           Few grains salt

 

  Boil honey, salt, and sugar to hard ball stage (265 - 270 F). Add butter.

  Pour into well-buttered pan.  Cool.  Pull until white and porous. Cut in

  1-inch pieces. Hazel Anderson, Meeker, CO.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Horehound Drops

 Categories: Candies

   Servings:  1

 

           Karen Mintzias

      1 c  Fresh horehound leaves

      1 c  Water

      2 c  Sugar

      2 tb Corn syrup or honey

 

  Put the horehound in a small nonreactive sauce pan and add the water. Bring

  to a boil and simmer, covered, or 20 minutes.  Allow to cool, then remove

  horehound and squeeze out all the liquid.  Add the sugar and corn syrup or

  honey to the pan, stir with a wooden spoon while bringing to a boil, then

  turn heat down to a gentle simmer.  If bubbles threaten to overflow the

  pan, reduce heat slightly and stir.

  

  Boil to the hard-crack stage.  If you have a candy thermometer, this is in

  the range of 330 F, but even so you'll need to test often toward the end of

  cooking to get the hardness right.  Keep a shallow cup of cold water

  nearby.  Stir the liquid occasionally, and watch how it falls from the

  spoon.  When it forms a thread, begin testing for hardness by allowing a

  drop of the mixture to fall into the cup of cold water.  Don't trust your

  fingers to examine the now-hardened drop in the cup; bite it.  If it's at

  all gooey or sticks to your teeth, keep cooking.  When it's hard enough to

  crack when you bite it, remove the pan from heat immediately.

  

  If the mixture crystallizes, just add a cup of water and an extra

  tablespoon of corn syrup or honey to the pan, scrape all the crystalline

  chunks into it, and begin again.

  

  Lightly butter a candy mold, cookie sheet, or other heatproof baking pan,

  and pour in the hot mixture.  If you're using a flat-bottomed pan, score

  the surface of the candy after it has cooled enough to become firm.  This

  will help in breaking it apart, which should be done as soon as the candy

  can be handled.

  

  After individual "drops" are formed, sift granulated sugar or powdered

  sugar over them to keep them from sticking together.  Store in a

  moisture-proof container.

  

  Source: The Herb Companion - February/March 1993 Typed for you by Karen

  Mintzias

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Horehound Candy - For Colds

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Best New Orleans sugar

    1/2 c  Horehound tea; strong

    1/2 ts Cream of tartar

 

  Boil until crisp in cold water. Pour into buttered plates and when almost

  cold cut in squares. If white or light brown sugar is used, recipe makes a

  very good candy and not so strong.

  

  Source: Unknown

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Hot Cinnamon Candy

 Categories: Candies, Hot

   Servings:  6

 

  3 1/2 c  Sugar

      1 c  White Karo Syrup

      1 c  Boiling Water

           Powdered Sugar(how ever much

           -it takes)

      1 ts Red Food Coloring(can also

           -use other colors)

      1    + Tsp Cinnamin Oil(not

           -extract)if you like it

           -hotter,

 

  This is similar to Fire Stix

  

  use more, but be warned, it doesn't take much

  

  1.  Sprinkle a liberal layer of powdered sugar onto 2 cookie sheets, (cover

  well to keep candy from sticking)

  

  2.  Cook sugar, Karo and water to 290ø F.

  

  3.  Add cinnamon oil and food color.  Be VERY careful of the fumes. MIX

  WELL and pour evenly(and slowly) over sugared pans.  Spread candy

  carefully.  WORK QUICKLY.  Allow to cool.  Sprinkle powdered sugar over top

  of candy.  Crack into pieces and enjoy.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Indoor S'mores

 Categories: Candies

   Servings: 48

 

    2/3 c  Light corn syrup

      2 tb Butter or margarine

 11 1/2 oz Nestle milk chocolate

           -morsels

      1 ts Vanilla

     10 oz Golden Grahams cereal (about

           -8 cups)

      3 c  Miniature marshmallows

 

  Makes 48 squares

  

  *DIRECTIONS*

  

  Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate

  morsels to boiling in 3-quart saucepan, stirring constantly; remove from

  heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly

  until completely coated with chocolate. Fold in marshmallows, 1 cup at a

  time. Press mixture evenly in pan with piece of waxed paper. Let stand

  until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares.

  

  From Golden Grahams Cereal box

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Irish Creme Fudge (Microwave)

 Categories: Candies, Christmas

   Servings: 36

 

      1 sm Potato (about 5 ounces)

      3 tb Irish Creme liqueur

      2    Squares (2 oz) unsweetened

           -chocolate

      3 tb Margarine/butter

      1 lb Powdered sugar, unsifted

           -(about 3-1/4 cups)

     36    Walnut pieces

 

  Fudge gets texture from potato: potatoes cooked in the microwave oven give

  this fudge its unbelievably creamy, fudgey texture.  The mellow flavor

  comes from Irish Crem liqueur, used in both the fudge and the icing. Use a

  pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The

  added bonux is that this fudge is low in fat.

  

  Designer Icing (recipe follows)

  

  Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan.

  Butter foil; set the pan aside.  Prick potato 2 or 3 times witha fork. Cook

  on 100% power (High) for 4-5 minute sor until tender, turning over once.

  Cool and peel.  Mash potato (you should have 1/3 cup).  Add liqueur, stir

  until smooth.  Set aside.

  

  In a 2-quart microwave-save casserole combine chocolate and margarine;

  cook, uncovered, on High for 1-2 minutes or until almost melted, stirring

  once.  Stir until smooth.

  

  Stir potato mixture into chocolate mixture.  Slowly stir in powdered sugar.

  Stir or knead until smooth.  Press into the foil-lined pan. Score into

  thirty-six 1-1/4-inch squares.  Press a walnut piece into each square.

  Cover and chill until firm.  Holding foil at edges, remove the fudge from

  the pan; cut into squares.  Drizzle Designer icing over fudge.

  

  ~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp

  margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup

  sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an

  icing of piping or drizzling consistency.

  

  Makes 36 pieces.

  

  Per serving: 91 calories, .5 gm protein, 15.7 gm carbohydrate, 3.1 gm fat,

  0 mg cholesterol, 15.7 mg sodium.  Calories from fat: 30 percent.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Ivinity

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  Corn sirup

      2    Egg whites

      1 c  Chopped nuts

    1/2 c  Water

    1/8 ts Salt

    1/2 ts Vanilla

    1/8 ts Cream of tartar

 

  Combine sugar, sirup, water, salt, and cream of tartar.  Cover and boil 5

  minutes.  Uncover.  Wipe sides of pan with damp cloth. Boil without

  stirring to firm ball stage (245 - 248 F).  Remove from fire. Pour slowly,

  beating constantly, over stiffly beaten egg whites. Continue beating until

  mixture holds its shape when dropped from spoon. Add flavoring and nuts.

  Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pan. When

  cold cut in squares. The Household Searchlight

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Jelly Candies

 Categories: Candies

   Servings: 12

 

MMMMM--------------------------IN A SMALL PAN-------------------------------

  1 3/4 oz Dry fruit pectin (Sure Jel)

    3/4 c  Water

    1/2 ts Baking soda

MMMMM-----------------------IN A 2ND LARGER PAN----------------------------

      1 c  Sugar

      1 c  Light Karo

      1 ea Flavor/color/citric acid

 

  1. Lightly grease candy molds, or spray with PAM, and sprinkle with

  ganulated sugar.

     In 1st saucepan, combine fruit pectin, water & baking soda; set aside.

  In a 2nd pan, combine sugar & corn syrup, mixing well. 2. Cook both

  mixtures, stirring alternately until foam subsides in the

     soda mixture, about 5 minutes. 3. Pour pectin mixture in a slow, steady

  stream into the boiling sugar mixture, stirring constantly. Boil & stir for

  one minute more. 4. Remove from heat stir in flavoring, food color & 1/2

  teas. citric acid. 5. Pour into prepared molds. Let set for 24 hours.

  Remove from molds. Let stand for at least a day before packaging. ***You

  can use juice of a lemon for flavoring if you wish. Color some, leave some

  clear (for a rind). Molds are available at cake supply shops for the famous

  "orange slice" candies. Dolores McCann,OH-- from Harold Guttman

  

     Dolores McCann, Prodigy Food & Wine Board

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Jim Crows

 Categories: Candies, 1941

   Servings:  6

 

      2    Squares unsweetened

           -chocolate

      2 c  Sugar

    1/2 c  Cold water

    1/3 c  Corn sirup

      1 c  Chopped peanuts

      1 ts Vanilla

 

  Grate chocolate.  Add water, sugar, and sirup.  Boil to soft ball stage

  (234 - 238 F).  Remove from fire.  Add peanuts and flavoring. Cool

  slightly.  Beat until mixture begins to crystalize. Drop by teaspoonfuls

  onto waxed paper. Mrs. Bertha E. Thorson, Osage, MI.

 

MMMMM

 

MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Jingle Bell Fudge

 Categories: Candies, Christmas

   Servings: 64

 

     12 oz Butterscotch chips

    1/2 c  Chunky peanut butter

    2/3 c  Sweetened condensed milk

    1/2 c  Walnuts (chopped)

 

  Combine butterscotch chips and peanut butter in top of double boiler. Place

  over, not boiling water until butterscotch melts; remove from water. Stir

  until blended; add milk and stir just until blended. Spread in foil-lined

  8-inch square pan. Press chopped nuts into surface, if desired, and chill

  until firm. Cut into 1-inch squares.

 

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      Title: Joann's Peanut Brittle

 Categories: Candies, Entertain, Microwave, Christmas

   Servings:  6

 

      1 c  Sugar

    1/2 c  Light corn syrup

      1 ds Salt

      1    To 1/2 C shelled raw peanuts

      1 tb Butter or margerine (I use

           -margerine)

  1 1/2 ts Soda

      1 ts Vanilla

 

  Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and

  salt in 3 qt casserole Stir in peanuts.  Microwave on high until light

  brown, 8 - 10 minuts.

  

  Sitr in remaining ingredients until light and foamy.  Quickly spread on

  greased baking sheet.  Spread as thinly as possible for more brittle candy.

  

  Yield:  1 lb.

 

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      Title: John Beresford Tipton Bars

 Categories: Candies

   Servings: 10

 

      1 lb Golden Almond Bars (5 Bars)

      1 c  Froot Loops Cereal

      1 c  Rice Krispies

      1 c  Miniature Marshmallows

 

  NOTE:  One pound of almond bark can be substituted for the candy bars if

  they are not available.

  ~-------------------------------------------------------------------------

  Melt candy bars in a double boiler.  Remove from heat, add cerals, mix

  until coated, then add marshmallows.  Mix well.  Pour into a buttered pan

  about 7 by 10 inches.  Let cool until set.  Cut into 20 to 30 small

  squares.

 

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      Title: Jordan Almond Bark

 Categories: Candies, Gift

   Servings:  2

 

  1 1/4 lb White Candy coating

    1/2 lb Jordan almonds (pastel

           -colored candy-coated

           -almonds)

    1/2 c  Unblanched whole almonds

 

  Line a baking sheet with foil. Set aside. In 2 qt casserole, microwave

  candy coating at 50% (medium for 4 to 6 minutes, or until coating can be

  stirred smooth, stirring twice. Stir in almonds.

  

  Spread to 1/4 to 1/2 inch thickness on prepared baking sheet. let stand, or

  chill, until set. Break into pieces. Store in cool, dry place.

  

  Makes 2 lbs.

  

  From Bobby Beers

 

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      Title: Karen's Caramel Corn

 Categories: Candies

   Servings:  6

 

      2 c  Butter

      2 c  Brown Sugar

      1 ts Salt

    1/2 c  Karo Syrup

      1 ts Baking Soda

      1 ts Vanilla Extract

      6 qt Popped Popcorn

 

  Mix Butter, Brown Sugar, Salt and Karo Syrup together in pan, cook for 5

  minutes and remove from heat.  Stir in Baking Soda and Vanilla then pour

  mixture over popped popcorn. Place on pan in 200 deg oven for 1 hour

  stirring every 15 min.

 

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      Title: Kathy's Rum Balls

 Categories: Candies

   Servings:  6

 

  1 1/2 tb Lite Karo syrup, 1 cup

           -finely chopped pecans, 2

           -tbs. powdered

 

  Ingredients:  1 cup vanilla wafer crumbs, 1 cup confectionery sugar, dutch

  cocoa, and 1/4 cup or more of rum, bourbon or amaretta

  

  Combine all ingredients. Using a teaspoon, measure out the dough and roll

  into balls. Roll in the confectionery sugar and put into a foil-lined tin.

  

  Very simple ... I usually make up 2-3 recipes' worth at once and sit them

  on the dining room table. Unfortunately, the temptation is to have one

  every time I pass.

  

  Hope you enjoy !

 

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      Title: Kisses

 Categories: Candies

   Servings: 60

 

      1 c  Butter

    1/2 c  Sugar

      1 ts Vanilla

      2 c  Flour

     14 oz Hershey's Kisses

           Confectioner's Sugar

 

  Cream butter and sugar, beating well.  Add vanilla and flour, and mix well.

  Chill dough for one hour.  Preheat oven to 375øF.  Pinch off a piece of

  dough.  Roll into ball with palms of hands and then flatten. Dough should

  not be thick.  Put kiss in center.  Bring dough up, shaping around kiss to

  cover completely.  Place onto ungreased cookie sheet one inch apart and

  bake for 12-15 minutes, until just starting to brown.  Roll in

  confectioner's sugar when cool.

 

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      Title: Krispie Crunch Candy

 Categories: Candies, Chocolate

   Servings:  1

 

      2 c  Chunky peanut butter -18 oz

      3 c  Rice Krispies

      1    Stick soft oleo

      1 lb Posedered sugar

     12 oz Chocolate chips

    1/2    Cake of paraffin

 

  A. Blend peanut butter, oleo, and poseders sugar] B. Mix Rice Krispies eith

  (A) mixture.  Blend with hands to crumbles, then squeeze into 1 inch balls.

  Melt chocolate chips and cake paraffin in double boiler. Dip balls in

  chocoalte mix. Lay on waxed paper until dry.

  

  Bumgarner Family Recipes submitted by Donna Bumgarner Hurt

  

  posted by Bud Cloyd

 

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      Title: Lady Aimes Toffee

 Categories: Candies, 1941

   Servings:  6

 

    1/2 c  Sugar

    1/4 c  Brown sugar

    3/8 c  Corn sirup

    1/2 c  Chopped raisins

           Few grains salt

    3/8 c  Evaporated milk

      2 tb Butter or butter substitute

      1 ts Any flavoring

    1/2 c  Chopped nuts

    1/2 c  Coconut

 

  Combine sugar, sirup, milk, and salt.  Boil to hard ball stage (265 - 270

  F).  Add butter, flavoring, chopped nuts, raisins, and coconut. Pour into

  well-buttered pan.  When cold cut into long narrow bars. Blanche E.

  McGlough, San Leandro, CA.

 

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      Title: Layered Mint Chocolate Candy

 Categories: Candies, Chocolate

   Servings:  1

 

     10    Squares semi-sweet chocolate

      1 cn Sweetened condensed milk,

           -divided

      2 ts Vanilla

      1 pk White chocolate squares

      1 tb Peppermint extract

      6 dr Green food coloring

 

  In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup

  sweetened condensed milk. Remove from heat; stir in vanilla. Spread half

  the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or

  until firm. Hold remaining chocolate mixture at room temperature. In heavy

  saucepan, over low heat, melt white chocolate with remaining sweetened

  condensed milk. Remove from heat; stir in peppermint extract and fool

  coloring.  Spread on chilled chocolate layer. Chill 10 minutes longer or

  until firm.  Spread reserved melted chocolate mixture on mint layer. Chill

  2 hours or until firm.  Turn onto cutting board. Peel off paper and cut

  into squares.  Storre loosely covered at room temperature. Makes about

  1-3/4 lbs.

  

  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens

 

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      Title: Lemon Drops

 Categories: Candies

   Servings: 12

 

    1/2 c  Water

  1 1/3 c  Sugar

    1/4 ts Cream of tartar

    1/2 ts Lemon extract

           Powdered sugar

 

  In a heavy-bottomed saucepan, combine water and sugar, cook over medium

  heat stirring to dissolve sugar. Bring to boul. Add cream of tartar and

  continue boiling until syrup reaches soft crack stage, 270 F (140 C) on

  candy thermometer. Remove immediately from heat - syrup should stay a pale

  yellow color. Add lemon extract and tartaric acid. Pour syrup onto an oiled

  slab or into a dish.

  

  Using two wooden spoons, work into a toffee. Continue working until toffee

  becomes cool enough to handle with oiled hands. Pull toffee into a long

  roll.

  

  With oiled scissors, cut off small pieces and shape with your hands into

  drops. Coat with powdered sugar and allow the drops to cool and dry

  thoroughly. Store in airtight containers.

  

  Makes about 1/2 lb.

  

  Source: Gifts From The Pantry By Annette Grimsdale

 

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      Title: Licorice Caramels

 Categories: Candies

   Servings:  6

 

      1 c  Butter (not margarine)

      2 c  Sugar

     14 oz Can (1-1/4 cups) sweetened

           -condensed milk

      1 c  Light corn syrup

    1/8 ts Salt

      1 ts Anise extract

    1/2 ts Black or red coloring paste

 

  "A mild, unbelievably delicious licorice flavor.  You'll find black and red

  paste for coloring these candies in specialty and cake-decorating stores.

  The black caramels also make great Halloween treats--"

  

  Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of

  the pan.  Butter the foil; set aside.

  

  In a heavy 3 quart saucepan melt the butter over low heat.  Add the sugar,

  sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a

  candy thermometer to side of the pan.

  

  Cook over medium heat, stirring frequently; till candy thermometer

  registers 244; firm-ball stage.  The mixture should boil at a moderate,

  steady rate over entire surface.  Reaching firm-ball stage should take 15

  to 20 minutes. (Mixture scorches easily.)  Remove from heat; remove candy

  thermometer from saucepan.  Add anise extract and coloring, stir to mix.

  

  Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool

  for several hours or till firm.  Use foil to lift candy out of pan onto

  cutting board.  Peel foil away; discard.  With a buttered sharp knife, cut

  immediately into 1-inch squares; wrap individually in waxed paper.,  Makes

  81 pieces (about 2-3/4 pounds)

  

  To wrap caramels:  Tear off 6-inch strips of waxed paper; cut each strip

  into 4 inch widths, making pieces 6 x 4 inches.  Roll caramel in length of

  paper; fold flaps under.  Set caramels into gift boxes with flaps

  underneath.  The caramels will pack neatly and stay tightly wrapped.

  

  From:  Better Homes and Gardens 1990 Best-Recipes Yearbook Shared By: Pat

  Stockett

 

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      Title: Lime Jellies

 Categories: Candies, Gift

   Servings: 20

 

  1 1/4 c  Sugar

    2/3 c  Cold water

      2 tb Gelatine

    1/4 c  Hot water

    1/2 ts Lime flavouring

      1 ts Green colouring

           Castor sugar

 

  Grease and line bar pan with foil. Place sugar and cold water in small

  saucepan, stir over gentle heat until sugar is dissolved. Brush sides of

  pan with a wet pastry brush to dissolve sugar crystals. Increase heat and

  cook until syrup reaches 116 degrees C when tested with a sweets

  thermometer or until syrup forms a soft ball when tested in a cup of cold

  water.

  

  Dissolve gelatine in hot water. Add gelatine, flavouring and colouring to

  syrup, stir quickly until combined, pour into prepared pan. Allow to cool

  and set; cut jellies into pieces using a wet knife. Toss each jelly in a

  little castor sugar; store in airtight container.

  

  Makes about 20

 

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      Title: Lokum

 Categories: Candies

   Servings:  6

 

      4 c  Granulated sugar

  4 1/2 c  Water

      1 ts Lemon juice

      1 c  Cornflour

      1 ts Cream of tartar

      1 tb To 2 tb rose water

           Red food colouring

    1/2 c  Chopped, toasted almonds,

           -unblanched

    3/4 c  Icing (confectioner's) sugar

           Additional 1/4 cup cornflour

 

  Combine sugar, 1 & 1/2 cups water and lemon juice in a thick based pan.

  Stir over low heat until sugar dissolves, brushing sugar crystals off side

  of pan with a bristle brush dipped in cold water.

  

  Bring to the boil and boil it to soft ball stage, 115 degrees Celsius (240

  degrees Farenheight) on a candy thermometer.  Remove from the heat.

  

  In another thick based pan blend cornflour, cream of tartar and 1 cup cold

  water until smooth.  Boil remaining 2 cups of water and stir into cornflour

  mixture, then place over heat.  Stir constantly until mixture thickens and

  bubbles. Use a balloon whisk if lumps form.

  

  Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring

  to the boil and boil gently for 1 & 1/4 hours.  Stir occassionally with a

  wooden spoon and cook until mixture is a pale golden colour. Stirring is

  essential.

  

  Stir in rose water to taste and a few drops of ted food colouring to tinge

  it a pale pink.  Blend in nuts if used, and remove from heat.

  

  Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to

  set.

  

  Combine icing sugar and the 1/4 cup cornflour in a flat dish.

  

  Cut Turkish Delight into squares with an oiled knife and toss into sugar

  mixture.

  

  Store in a sealed container with remaining sugar misture sprinkled between

  layers.

  

  Variations:

  

  Creme de Menth Lokum: replace rose water and red food coloring with 2

  tablespoons

  

  Creme de Menth liqueur and a little green food coloring.  Omit nuts.

  

  Orange Lokum:  Use 1-2 tablespoons orange flower water instead of rose

  water; use orange food colouring.

  

  Vanilla Lokum:  Use 2 tablespoons vanilla essence instead of rose water and

  colouring, and stir in 1/2 cup toasted chopped almonds or chopped walnuts.

  Do not blanch almonds.

  

  Hope this is what you were after.

 

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      Title: Lollipops

 Categories: Candies, Gift

   Servings: 10

 

      1 c  Light corn syrup

      1 c  Water

      2 c  Sugar

           Flavoring

           Coloring

           Lollipop sticks

 

  Lollipops are best made on the day you wish to serve them.

  

  Place corn syrup, water and sugar in small saucepan, stir over low heat

  until sugar is dissolved. Brush sides of pan with a wet pastry brush to

  dissolve sugar crystals. Increase heat, cook until syrup reaches 150

  degrees C when tested with a sweets thermometer or until syrup reaches hard

  crack stage. Remove from heat, add a little flavouring and colouring to

  syrup, stir through. Pour spoonfuls of mixture in desired shapes onto

  foil-covered trays. Press a lollipop stick into each shape; allow lollipops

  to cool at room temperature.

  

  Makes about 10.

  

  Flavouring & Colouring Suggestions

  

  For one batch of syrup add 1/2 teaspoon of raspberry, orange, lime or lemon

  flavouring and 1/2 teaspoon of red, orange, green, or yellow colouring.

  Mixture can also be divided and flavoured and coloured, as desired, to

  create multicolored lollipops.

 

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      Title: M & M Christmas Ornaments

 Categories: Candies, Desserts

   Servings:  1

 

MMMMM--------------------------TREE ORNAMENTS-------------------------------

           Plastic wrap

           Pkg.'s M&M's

           Pipe Cleaner

           Ribbon

MMMMM-------------------------CHRISTMAS WREATH------------------------------

           Same ingredients as ornament

           - but also a wire coat

           - hanger

 

  TREE ORNAMENTS: Cut plastic wrap into 6-inch squares.  Gather corners and

  twist tightly.  Secure with pipe cleaner.  Cluster individual balls into

  one large one, connecting each ball with the adjoining pipe cleaner.  Tie

  "curling" ribbon around the cluster to form a loop at the tops.  Tie two

  10-inch strands of ribbon at the bottom and curl.  Hang on the tree with

  the loop ends.

  

  M&M CANDY WREATH: Make cluster balls the same way as the candy tree

  ornament clusters, using plain or peanut M&M's.  Form a circle from a wire

  coat hanger, the hook forms the hanging loop.  Attach cluster balls to the

  hanger with pipe cleaners.  Tie a large bow at the top of the wreatn.

  

  Shared by Cate Vanicek

 

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      Title: Macadamia-Orange Fudge (Microwave)

 Categories: Chocolate, Candies, Microwave, Christmas

   Servings:  2

 

    1/2 c  Butter

  1 1/2 c  Sugar

      5 oz Evaporated milk (1 can)

      2 c  Miniature marshmallows

      1    Pkge semisweet chocolate

           -pieces (6 ounces)

    3/4 c  Macadamia nuts, chopped

      1 tb Orange-flavored liqueur

 

  Line an 8-inch square pan with foil.  Melt butter in a glass bowl on HIGH,

  1 minute.  Stir in sugar and milk.  Cook on HIGH for 8 minutes, stirring

  every 3 minutes.  Add marshmallows and chocolate; stir and reheat until

  smooth.  Stir in nuts and liqueur.  Pour into prepared pan. Chill until

  firm.  Cut into pieces.

  

  Makes 2 pounds.

  

  [ McCALL'S; January 1990 ]

  

  Posted by Fred Peters.

 

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      Title: Magic Truffles

 Categories: Candies, Chocolate, Syd's book, Christmas

   Servings:  1

 

      6 oz Semi-Sweet Chocolate Chips

    1/3 c  +1 tb Sweetened Condensed

           Milk

      1 pn Salt

    1/2 ts Vanilla Or Rum Extract

 

  Melt chocolate without stirring in top of double boiler.  Remove from heat

  and add condensed milk,salt and flavoring.  Stir only until blended. Press

  into a block one inch high in wax paper lined pan.  Chill until firm. Turn

  out.  Remove wax paper.  Cut into serving pieces.  Store in airtight

  container.  Makes about 1/2 pound.  From: Syd's Cookbook.

 

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      Title: Maple Apples

 Categories: Candies

   Servings:  6

 

      6    Tart apples

      1 c  Maple syrup

  1 1/2 c  Water

 

  Wash, pare and core apples. Leave whole. Combine water and syrup and bring

  to a boil. Add apples and simmer until tender. Turn frequently to insure

  even cooking. When apples are done, remove from pan and continue to cook

  syrup until thickened. Pour syrup over apples. Serve warm or cold with

  cream.

  

  =Steve Herrick= Source: WBZ-WBZA Home Forum 2/22/51

 

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      Title: Maple Cream Candy

 Categories: Candies

   Servings:  6

 

      2 c  Brown sugar

    1/2 c  Cream

      3 tb Butter

 

  Stir all together. Boil until it drops from spoon. Add vanilla. Beat until

  it thickens. Pour into buttered pan.

  

  From the book "Treasured Mennonite Recipes" from the Mennonite Community

  Relief Sales Volume 1

  

  AR/93

 

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      Title: Maple Cream Balls

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Maple sirup

      2 ts Butter or butter substitute

    1/8 ts Salt

      1 ts Vanilla

    2/3 c  Chopped nuts

 

  Boil sirup and salt to soft ball stage (234 - 238 F).  Remove from fire.

  Cool to room temperature.  Add butter.  Add flavoring. Beat until creamy.

  Add 1/2 the nuts.  Continue beating until mixture is sufficiently firm to

  mold into small balls. Boll balls in remainder of nuts. Place on waxed

  paper to harden. Eva Riggs, Brittmount, MI.

 

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      Title: Maple Fondant

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Substitute 1 cup maple sugar for 1 cup white sugar in the recipe for

  fondant, or use 1/2 teaspoon maple flavoring. The Household Searchlight

 

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      Title: Maple Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      1 tb Flour

      1 c  Granulated White Sugar

      2 c  Maple Syrup

    1/4 c  Corn Syrup

    1/2 c  Milk or Cream

      1 tb Butter

 

  Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk.

  Cook over low heat, stirring occasionally to soft ball stage. (232-236

  degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat

  until glossy look begins to leave. Pour quickly into buttered pan.

  

  SOURCE:Carole Lathrop

 

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      Title: Maple Pralines

 Categories: Candies

   Servings:  6

 

      2 c  White granulated sugar

      1 c  Whipping cream

      1 c  Dark brown sugar

           Pn salt

      3 tb White corn syrup

      2 ts Maple flavoring

      3    Or more cups pecans

 

  Cook sugars, syrup, cream and salt over high heat until the mixture forms a

  soft ball (235 degrees) when dropped in water. Remove from heat. Add maple

  flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxed

  paper in bite size pieces. Yield: 4 to 5 dozen.

  

  Found in: River Road Recipes II Recipe by: Mrs. Julius H. Mullins Shared

  by: Scott Ward

 

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      Title: Marble Fudge

 Categories: Candies, Christmas

   Servings:  1

 

    3/4 c  Peanut butter, divided

    1/4 c  Butter, softened

    1/4 c  Corn syrup

    1/2 ts Vanilla

      1 c  Icing sugar

    1/4 c  Chocolate chips, melted

 

  In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup

  and vanilla.  Stir in icing sugar until well blended.

  

  Melt chocolate chips in measuring cup in the microwave or in a small pot on

  the stove and stir in 1/4 c peanut butter.  Gently stir this mixture

  slightly back into the peanut butter for a marble effect.

  

  Pour into a small pie plate or pan and refrigerate until set.  Keep in

  refrigerator.  Cut into squares.

  

  Co-op Magazine April 1993 shared by Elizabeth Rodier

  

  PEANUT BUTTER TRIVIA * Canadians eat a total of 80,849 kg of peanut butter

  a day (about 177,868 pounds or almost 89 tons) * Smooth peanut butter

  outsells crunchy by 3 to 1 * Children and men prefer smooth peanut butter;

  women prefer crunchy * Most peanut butter is eaten at breakfast * One acre

  of land grows enough peanuts to make 30,000 peanut butter sandwiches

 

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      Title: Marchepane

 Categories: Candies

   Servings:  6

 

      2 lb Skinned, blanched whole

           -almonds

           Ice water

      4    Egg whites

  2 2/3 c  Confectioners sugar

    1/2 c  Orange juice

 

  Colors: Natural, or, if necessary, artificial parsley or mallow for green

  sandalwood or alkanet for red saffron or dandelion for yellow blue turnsole

  for light blue violets for lavender

  

  1. In a mortar and pestal or a blender, grind the almonds to a thick paste.

  Add small amounts of ice water, about 1/2 tsp. at a time, to prevent the

  almonds from becoming to oily.  Place almond paste in a large mixing bowl.

  2.  In another bowl, beat egg whites until they peak.  Gradually beat in

  the sugar. 3. Add the sweetened egg whites to the almond paste. With

  fingers wet in orange juice, knead the resulting mixture. If the mixture is

  too sticky to handle, add small amounts of orange juice, 1 tsp. at a time.

  Thoroughly knead for about 10 minutes. 4. Separate the marzipan into

  several sections, on for every color required for your sculpture. 5. In a

  separate small mixing bowl for each color, place the marzipan portions and

  cover the bowl tightly with a clean cloth tied securely or with aluminum

  foil.  Allow these to ripen or "age" in refrigerator for at least 24 hours.

  (One old recipe recommends aging for a fortnight). Two days ought to

  suffice. 6. Mix the natural coloring agents, into the aged marzipan. The

  stiff confection will be easier to knead if allowed to return to room temp.

  7.  Sculpture the paste according to your wildest fancy.  Wet fingers,

  preferably in ice water.

  

  From: Fabulous Feasts, Medieval Cookery and Ceremony Shared By: Pat

  Stockett

 

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      Title: Marry Ellen's Fudge

 Categories: Candies, Chocolate, Microwave, Christmas

   Servings:  6

 

      1    Bag semisweet chocolate

           -chips

    1/2    Bag butterscotch chips

      1    Regular-size can Eagle milk

           -(evaporated milk)

           Vanilla extract

 

  Combine all ingredients in a microwave-safe bowl.  Microwave for 2 minutes.

  Stir.  Pour into 8 x 8 inch bowl and let cool.

  

  From:  Mary Ellen Shook Posted by: Karin Brewer, Cooking Echo, 7/92

 

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      Title: Marshmallows

 Categories: Candies

   Servings:  6

 

      1    Envelopoe gelatin

    1/3 c  Cold water

    1/2 c  Sugar

    2/3 c  Light corn syrup

    1/2 ts Vanilla

    1/4 c  Cornstarch

    1/4 c  Fine granulated sugar

 

  Put gelatin and cold water in top of double boiler.  Let gelatin soften.

  Put over boiling water and stir until gelatin is dissolved.  Add sugar,

  stir until dissolved.  Put this mixture in a large mixing bowl with the

  corn syrup and vanilla.  Beat with electric mixer about 15 minutes, or

  until thick and marshmallow like.

  

  Combine cornstarch and sugar.  Spread 1/3 of this mixture in the bottom of

  a 7x10x1 1/2" pan.  Pour in marshmallow mixture, smooth with a spatula.

  

  Let cool at room temperature, about 1 hour.  Run spatula around edges and

  turn out onto board spread with 1/3 of cornstarch/sugar mixture.

  

  Cut into squares, roll in remaining cornstarch/sugar mixture.

  

  Variation:  Chocolate Marshmallows:  Do as above but at about 7 minutes of

  beating time, add 3 tablespoons cocoa and 1/2 tsp salt.  Continue beating

  for remaining time.  Finish as above but add 1-2 tsp cocoa to

  cornstarch/sugar mixture.

  

  Thought all you Mothers of younger children might get a kick out of making

  these.  I know my kids did.  They thought I was a genius to be able to do

  it.

 

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      Title: Marshmallow Cream Fudge

 Categories: Candies, Christmas

   Servings:  6

 

    1/2 c  Butter/margarine

      2 c  Sugar

      1 cn (5 oz.) evaporated milk (2/3

           -cup)

      1 pk (12 oz) semi-sweet chocolate

           -morsels

           OR 2 cups milk chocolate

           -morsels

      1    Jar (7-10 oz) marshmallow

           -cream

      1 ts Vanilla

      1 c  Nuts, chopped (optional)

 

  Place butter in 9x9x2 inch dish.  Heat in microwave on full power for 1 to

  1-1/2 minutes or until melted.

  

  Blend in sugar and evaporated milk.  Mix well.

  

  Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until soft

  ball (see note below) stage is reached.  Stir mixture frequently during

  cooking time.

  

  Blend in chocolate morsels, marshmallw cream, vanilla and nuts.  Stir until

  smooth.  Chill until firm.  Cut into 1-inch squares.  Store in airtight

  container.

  

  NOTE:  the soft ball stage is when the candy syrup, when dripped into very

  cold water, forms a firm ball which does not flatten on removal from water.

 

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      Title: Marshmallow Easter Eggs

 Categories: Candies

   Servings: 26

 

           -Robbie Shelton

      2    Envelopes Unflavored

           -Gelatin

      2 tb -Cold Water

    1/2 c  -Boiling Water

      2 c  Sugar

    1/2 ts Salt

    1/2 ts Vanilla

           Flour

    3/4 lb Chocolate for dipping

           Regal Icing

 

  Put gelatin in top of double boiler; add cold water.  When gelatin softens,

  add boiling water and stil well.  Add sugar and salt.  Put over boiling

  water and stir until sugar dissolves completely.

  

  Pour into large bowl of electric mixer and beat at high speed until misture

  is thick but not as stiff as beaten egg whites.  Add vanilla.

  

  Meanwhile, spread flour 2" deep in a large pan.  Push an egg (in shell)

  into the flour  at intervals, making hollow spaces in which to mold the

  marshmallow mixture.

  

  Drop marshmallow mixture into the flour molds.  Sprinkle flour lightly over

  top and put in cold place until set.  Remove mixture from one mold and you

  have a  half-egg.  Trim the flat side of marshmallow half-egg to make it

  even.  You can dip it in melted chocolate to cover and decorate with Regal

  Icing.

  

  Or you can put two halves together to make an egg, as follows:  Dip the

  rounded part of a half-egg in melted chocolate; set aside to cool, flat

  (uncoated) side down.  Trim flat side of second half-egg (to make it even),

  lift from mold and completely coat with chocolate.  Quickly press its flat

  side against the flat side of the cooled half-egg and you have a whole egg.

  The chocolate will hold it together.

  

  When chocolate-coated eggs are cool, trim with Regal Icing put through cake

  decorator tube.  Make ruffles around them to cover seam where the two

  halves join and to provide decoration.  Write names of children on their

  eggs with the icing, or decorate with tiny designs pressed through fine

  tips of a cake decorator tube.  Frosting my be left white or tinted in

  pastel colors.  Makes 13 eggs (or 26 half-eggs).

  

  This recipe is from HOMEMADE CANDY by the authors of Farm Journal.

 

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      Title: Marshmallows

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

      1 ts Vanilla

    1/2 c  Hot water

      1 tb Gelatin

    1/4 c  Cold water

           Few grains salt

 

  Soften gelatin in cold water.  Combine sugar and hot water.  Boil to soft

  ball stage (236 - 238 F).  Add gelatin and salt.   Beat until stiff. Add

  flavoring.  Beat thoroughly.  Pour into a pan which has been dusted with

  powdered sugar.  Dust surface with powdered sugar. Allow to stand until

  stiff enough to hold its shape. Cut in strips. Remove from pan. Cut in

  squares.  Roll in powdered sugar. The Household Searchlight

 

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      Title: Marshmallow Fudge

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Brown sugar

      1 c  Powdered sugar

      2 oz Chocolate

           Cream of tartar; a pinch

      1 c  Water

    1/4 c  Marshmallows

 

  Cook all ingredients, except marshmallows to soft ball stage. Remove from

  fire and beat until creamy. Add marshmallows cut up. Pour into buttered

  pan, mark in squares.

  

  Source: Ethel Edwards, Hillgrove Grange, Darke County, OH

 

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      Title: Marshmallow Cream Nut Candy

 Categories: Candies, 1941

   Servings:  6

 

  1 1/2 c  Sugar

      1 tb Butter or butter substitute

    1/2 c  Chopped marshmallows

    2/3 c  Milk

    1/2 c  Chopped nuts

    1/2 c  Chopped raisins

      1 ts Vanilla

    1/8 ts Salt

 

  Boil sugar, milk, butter, and salt to soft ball stage (234 - 238 F). Remove

  from fire.  Add marshmallows.  Cool to room temperature. Beat until thick

  and creamy.  Add nuts, raisins, and flavoring. Pour into well-buttered,

  shallow pan. Cut in squares. Ella Davis, Pleasant Unity, PA.

 

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      Title: Marzapan

 Categories: Candies

   Servings:  6

 

    250 g  Sugar

    500 g  Shreded almonds

    200 g  Dusting sugar (10 x extra

           -very fine)

      2    Beated eggs

      1 tb Lemon juice (Real one)

      1 ts Almond essence

 

  Place sugar in a bowl with the almonds, add the eggs, lemon juice and the

  almond essence.  Now go and wash your hands very well and wipe them

  extremly well (very dry). Mix the batter and make a ball with it. Now on a

  dusting sugar covered place the "ball" and by hand start to knead it until

  it is soft enough. Now is ready for use.

  

  Can be used on top of cakes and then coming the glace in fine stripes.

 

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      Title: Mayan Truffles

 Categories: Candies, Christmas

   Servings:  6

 

      1 c  Whipping cream

     12 oz Semi-sweet chocolate chips

      1 ts Instant coffee

    1/8 c  Coffee liqueur

      6 oz Semi-sweet chocolate pieces

    1/4 c  Cocoa

 

  Bring cream to the boiling point in a medium saucepan. Remove from heat and

  add 12 ounces chocolate chips and instant coffee, cover. Allow to sit 10

  minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2

  hours in the refrigerator. Shape into small balls on wax paper-lined trays

  and place in freezer. Melt remaining chocolate and allow to cool slightly.

  Dip balls in the chocolate and roll in the cocoa. Store in the

  refrigerator.

 

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      Title: Mexican Candy

 Categories: Candies

   Servings:  6

 

      2 c  Granulated sugar

    1/4 c  Water

      1 c  Evaporated milk (do not

           -dilute)

      1 pn Of salt

      2 ts Orange peel, grated

 

  From: Arizona Cookbook

  

  Using a wooden spoon, stir a cup of sugar into frypan until caramelized.

  Add water. Stir until sugar dissolves. Add remaining sugar, milk, and salt.

  Plae over low heat and stir until mixture boils. Cook, stirring until it

  reaches softball stage. Remove from heat. Cool to lukewarm, without

  stirring. Add orange peel. Beat until candy loses gloss and holds its shape

  when dropped from spoon. Pour into lightly buttered 8-inch square pan and

  cut when cool.

 

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      Title: Mexican Fudge

 Categories: Candies, Christmas

   Servings: 64

 

      4 c  Shredded cheddar cheese

      4    Beaten eggs

      4 oz Can chopped green chilies

      2 ts Chopped pimiento

      2    Bacon strips,cook,crumble

 

  Combine all ingredients, mixing well.  Spread into an ungreased 8"^ square

  baking pan.  Bake at 350 F for 30 minutes.  Makes 64 one inch squares.

  

  Per square: 35 calories, 2.3 g protein, 2.8 g fat, .3 g carbohydrate, 21 mg

  cholesterol, 52 mg sodium

  

  From: Texas Department of Agriculture Posted by: Sheila Exner - October

  1991

 

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      Title: Microwave Peanut Brittle

 Categories: Candies, Microwave, Christmas

   Servings: 12

 

      1 c  Raw Peanuts

      1 c  Sugar

    1/2 c  White Corn Syrup

    1/8 ts Salt

      1 ts Butter

      1 ts Vanilla

      1 ts Baking Soda

 

  Stir together peanuts, sugar, syrup, salt.  Cook 4 minutes on high.

  Stirring well, cook another 4 minutes. Add butter and vanilla to peanut

  mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be

  slightly browned and syrup hot). Add baking soda and gently stir until

  foamy.  Pour onto aluminum foil. Let cool, break into pieces and store air

  tight container.

 

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      Title: Microwave Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

      1 lb Confectioners' sugar

    1/2 c  Cocoa

    1/4 c  Milk

    1/4 lb Butter or margarine

      1 ts Vanilla

    1/2 c  Chopped nuts

 

  1.  Lightly grease an 8-inch square dish.  Set aside.

  

  2.  Place confectioners' sugar and cocoa in a medium-sized, heat-resistant,

  non-metallic mixing bowl.  Stir to combine.

  

  3.  Add milk and butter to sugar-cocoa mixture.  DO NOT STIR  (I was told

  to make a little well in the sugar stuff and then putting the butter and

  milk in the well, and I'm surprised to find it doesn't say that in the

  recipe...)

  

  4.  Heat, uncovered, on FULL POWER 2 minutes.

  

  5.  After cooking, stir just to combine ingredients.

  

  6.  Add vanilla and nuts.  Stir until blended.

  

  7.  Pour into prepared dish and refrigerate for 1 hour before cutting and

  serving.

  

  Valerie's Note:  Serve fudge squares with a big bowl of hot buttered

  popcorn, turn on a good movie and nestle in with that special someone....

 

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      Title: Microwave Carmel Corn

 Categories: Candies, Microwave

   Servings:  6

 

      1 c  Brown sugar

           Cup margarine (or butter)

           Cup Karo (dark) syrup

      1    Tspn. Vanila

           Tspn. Baking soda

      4 qt Popped popcorn

 

  Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1 min)

  Cook 1 min longer.  Mix in Vanila and Baking soda.  Pour mixture over

  Popcorn and mix. Place coated popcorn in a large paper bag. Microwave 4

  minutes turning and shaking every minute. Spread on wax paper to cool.

 

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      Title: Microwave Never-Fail Fudge

 Categories: Candies, Chocolate, Microwave, Christmas

   Servings:  1

 

  2 1/2 c  Sugar

    1/4 c  Margarine

    2/3 c  Evaporated milk

      7 oz Marshmallow creme

      6 oz Chocolate chips

    1/2 oz Baking chocolate

 

  Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave

  safe bowl.  Microcook on high 3 minutes.  Stir well.

  

  Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce

  power to 50% and microcook 5 minutes.

  

  Add chocolate chips and shaved baking chocolate.  Stir until melted. Pour

  into buttered 8" dish.

  

  From the recipe files of Sheila Exner - September 1991

 

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      Title: Microwave Creamy Fudge

 Categories: Candies, Microwave, Chocolate, Christmas

   Servings:  1

 

  1 1/2 c  Sugar

     12 oz Evaporated milk

    1/4 c  Butter or margarine

      2 c  Miniature marshmallows

     12 oz Chocolate chips (2 cups)

      1 ts Vanilla

      1 c  Chopped nuts (optional)

 

  Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe

  bowl.  Cover loosely with wax paper.  Microcook on high 4 minutes.

  

  Uncover, Microcook 10 minutes more, stirring every 3 minutes.

  

  Continue cooking, stirring every 2 minutes, until candy thermometer reads

  234 to 240 degrees. (soft ball stage).  Stir in marshmallows and chocolate

  chips and nuts if using.  Stir vigorously until creamy and slightly glossy.

  

  Spread in a buttered 11x7 pan.  Refrigerate 2 hours or until set.

  

  From the recipe files of Sheila Exner - September 1991

 

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      Title: Microwave Divinity Candy

 Categories: Candies, Microwave

   Servings:  1

 

      3 c  Sugar

    1/2 c  Light corn syrup

    2/3 c  HOT water

      2    Large egg whites

    1/2 ts Vanilla

 

  Combine sugar, corn syrup and water in 3 quart microwave safe bowl.

  

  Cook on high for 12 minutes and 30 seconds. (Thin thread stage) Beat egg

  whites until stiff, slowly beat in syryp, beating until mixture loses

  shine.  Stir in vanilla.

  

  Drop by teaspoon onto waxed paper.

  

  I like these plain, but I know lots of people like chopped cherries or nuts

  stirred in.

  

  From the recipe files of Sheila Exner - September 1991

 

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      Title: Microwave Pecan Brittle

 Categories: Candies, Microwave, Christmas

   Servings:  6

 

      1 c  Pecan halves

      1 c  Sugar

    1/2 c  Light corn syrup

    1/8 ts Salt

      1 ts Butter

      1 ts Vanilla

      1 ts Baking soda

 

  Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl.

  Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end

  of 8 minutes, add butter and vanilla. Blend well. Return to microwave and

  cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently

  stir until mixture is light and foamy. Pour onto lightly greased cookie

  sheet and let cool 30 minutes to 1 hour. Break into pieces and store in

  airtight container.

 

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      Title: Microwave Divinity

 Categories: Candies, Microwave, Entertain

   Servings: 30

 

      3 c  Sugar

    1/2 c  Light corn syrup

    2/3 c  -Water

    1/4 ts -Salt

      1    Egg white

    1/4 ts -Vanilla

      1 c  Chopped pecans

 

   1. In a 3-quart glass bowl, microwave sugar, syrup and water on FULL POWER

  for 12 to 18 minutes, or until mixture spins a fine thread.

   2. In another bowl, add salt to egg whites, beating constantly until

  whites are stiff and form peaks.

   3. Slowly pour a thin stream of syrup mixture into egg whites, beating

  constantly until mixture loses shine and thickens.

   4. Stir in vailla and nuts. Immediately drop by teaspoonsful on waxed

  paper.

   Source:  Sharp Microwave Oven Cook Book.

   This has been a never-fail recipe for me. The only problem I have had is

  cooking too long; then you had better have someone to help you drop the

  candy before it gets too hard.

  

     Joyce Burton, Prodigy Food & Wine Board

 

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      Title: Microwave Fudge (From Sear's Microwave Cookbook

 Categories: Candies

   Servings: 36

 

  1 1/2 c  Sugar

      1 tb Butter

    1/2 c  Evaporated milk

     16    Large Marshmallows

     12 oz Chocolate chips

      1 c  Nuts, chopped

      1 ts Vanilla

 

  Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on

  roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove

  from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture

  boils and sugar is COMPLETELY dissolved.  Stir in marshmallows (10 miniture

  marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat

  until smooth.  Fudge sets up rapidly, so don't delay when doing this step.

  Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking

  dish. Cool. Cut into 1 inch squares.

  

     Dennis Spivey, Prodigy Food & Wine Board

 

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      Title: Milano Figs in Cocoa

 Categories: Candies

   Servings:  6

 

     12    Ripe figs--peeled

      1 c  Ricotta cheese

    1/4 c  Heavy cream

      2 tb Orange liqueur

      2 tb Confectioner's sugar

           Cocoa

 

  Cut the figs twice through the center but DO NOT cut through the base.

  Stand them on a serving platter. Spread them open. Place the ricotta in a

  bowl and thin with the cream.  Add the orange liqueur and sugar.  Spoon the

  mixture neatly over the figs. Dust each fig with a tiny bit of cocoa. Chill

  15 minutes.

 

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      Title: Milk Chocolate Praline

 Categories: Candies, Chocolate

   Servings:  6

 

      3 c  Sugar

    1/2 ts Salt

    3/4 c  Water

     12 oz Milk Chocolate Morsels

    1/4 c  Corn syrup - light

      1 c  Pecans - coarsely chopped

      1 ts Vinegar

 

  In a large saucepan, combine sugar, water, corn syrup, vinegar and salt.

  Bring to full boil, stirring constantly.  Boil 3 minutes without stirring.

  Remove from heat; cool 5 minutes.  Add chocolate morsels; stir quickly

  until melted.  Stir in pecans.  Quickly drop by measuring tablespoonfuls

  onto foil-lined cookie sheets (work as rapidly as possible as mixture tend

  to set up quickly).  Garnish with pecan halves,if desired.

  

  Refrigerate until set (about 20 minutes).  Peel candies off to serve. Store

  in refrigerator.

  

  Makes 4 dozen 2" candies. Toll House Heritage Cookbook, Rev. 1984.

  

  From Tony Balano.

 

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      Title: Milk Chocolate and Orange Truffles

 Categories: Candies, Christmas

   Servings: 21

 

           Karen Mintzias

    1/2 c  Whipping cream

     24 oz Milk chocolate (imported)

           - finely chopped

      2 tb Unsalted butter

  1 1/2 ts Grated orange peel

           Unsweetened cocoa powder

      2 ts Solid vegetable shortening

 

  Line a cookie sheet with foil.  Bring cream to simmer in heavy medium

  saucepan.  Reduce heat to low.  Add half the chocolate and whisk until

  melted.  Whisk in butter and orange peel.  Freeze until chocolate mixture

  is firm enough to mound on spoon, about 40 minutes.

  

  Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart.

  Freeze until almost firm but still pliable, about 30 minutes.  Roll each in

  cocoa powder.  Then roll between palms of hands into ball.  Place on same

  sheet.  Freeze until firm, about 1 hour.

  

  Melt remaining half of chocolate with shortening in top of double boiler

  over simmering water, stirring until smooth.  Remove mixture from over

  water.  Grasp 1 truffle between thumb and index finger; roll truffle in

  melted chocolate, coating completely.  Shake to remove excess chocolate.

  Place truffle on same foil-lined sheet.  Repeat with remaining truffles.

  Refrigerate until coating is firm, about 1 hour.

  

  Dust truffles with cocoa powder, brush off excess.  (Can be prepared 2

  weeks ahead.  Store in refrigerator in an air-tight container.)  Let stand

  at room temperature 10 minutes and serve.

  

  Source: Bon Appetit magazine - September 1991 Typed for you by Karen

  Mintzias

 

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      Title: Millionaires

 Categories: Candies

   Servings:  6

 

    1/2 c  Butter

     14 oz Pkg caramels

      2 c  Pecans

      8    (1 oz) Hershey bars

    1/4    Bar parrafin

 

  Melt butter on low heat in top of double boiler.  Add caramels.  Cover and

  stir occasionally.  Butter will be hard to get mixed in with caramel, but

  don't give up!  Stir in nuts.  Drop by spoonfuls on well greased wax paper.

  Cool until firm.

  

  Melt chocolate and paraffin on very low heat.  Dip caramel and nuts into

  chocolate mixture.

  

  *Ellen*

 

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      Title: Mimosa Crystals

 Categories: Candies

   Servings:  1

 

      1 c  Flowers

      1 oz Gum arabic

      1 c  Water

      1 tb Corn syrup

      1 c  Sugar

 

  In Grasse, on the French Riviera, they praline the blossoms of mimosa. The

  little fluffy balls, solidified in sugar, are particularly delicious in

  flavor.

  

  Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool.

  Carefully coat the petals with this mixture.  Put them on wax paper so they

  will not touch and mix the corn syrup and sugar in 1/2 cup water and cook

  to a soft ball.  Dip petals into syrup and dry.  Sprinkle with finely

  granulated sugar.

  

  "Les Mimosas" the flower-girls cry as they offer us branches Along the

  curve of their sea a-bloom in the sunlight; Like dust, like foam are the

  blooms, but many and golden On branch that I hold in my hand... Flower

  Pieces by Padraic Colum The Orwell Press, Dublin 1938

  

  Source: Flower Cookery (The Art of Cooking with Flowers) - by Mary MacNicol

  Fleet Press Corporation - New York Library of Congress Catalogue Card No.

  67-24072 Typed for you by Karen Mintzias

 

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      Title: Miniature Chocolate-Peanut Butter Pies

 Categories: Candies

   Servings:  6

 

  1 1/4 c  Graham cracker crumbs

      5 tb Unsalted butter, melted

    1/2 c  Plus 2 T sour cream

  2 1/2 tb Powdered sugar

      2 tb Whipping cream

    1/2 c  Plus 2 T creamy peanut

           -butter..do not use old-

           Fashioned style or freshly

           -ground!

    1/2 c  Whipping cream (in addition

           -to above)

      4 oz Simisweet chocolate, chopped

 

  Mix graham cracker crumbs and butter in a small bowl. Press crumb mixture

  on bottom and up sides of 24 mini- muffin tins (each about 1 3/4 inches in

  diameter). Place in freezer for 20 minutes.

  

  Whisk sour cream, powdered sugar and 2 T whipping cream in bowl to blend.

  Add peanut butter and whisk until smooth. Spoon 1 T peanut butter mixture

  into each graham cracker crust; freeze 3 hours.

  

  Bring 1/2 C cream to simmer in heavy saucepan.  Reduce heat to low. Add

  chocolate; stir until melted.  Cool completely, stirring occasionally.

  

  Spoon 2 teaspoons chocolate mixture over each peanut- butter pie. Place in

  freezer until set.  (can be prepared 1 week ahead. Keep frozen.)

  

  Using tip of small sharp knife as an aid, gently pry pies from tins. Let

  stand at room temperature for 10 minutes before serving.

 

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      Title: Miniature Candy Bars

 Categories: Chocolate, Candies

   Servings:  1

 

      1 lb Confectioners sugar

    2/3 c  Sweetened condensed milk

    1/2 ts Vanilla

    1/2 ts Almond extract

     12 oz Semisweet chocolate pieces

     12 oz Butterscotch flavored pieces

      1 lb Chopped Spanish peanuts

 

  Combine confectioners sugar, sweetened condensed milk, vanilla and almond

  extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture

  between two sheets of plastic wrap to form 13x9 rectangle. Chill in

  refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of

  double boiler over hot water. Stir in peanuts. Spread one half of chocolate

  mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on

  top. Spread remaining chocolate mixture on top. Refrigerate until firm.

  Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in

  refrigerator. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate

  Recipes Shared by: Sharon Stevens.

 

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      Title: Mint Julep Bourbon Balls

 Categories: Candies

   Servings: 50

 

  2 1/2 c  Vanilla wafer crumbs

      1 c  Sifted powdered sugar

      1 c  Finely chopped pecans or

           -walnuts

      3 tb Light corn syrup

    1/4 c  Bourbon

    1/4 c  White creme de menthe

 

  Makes 50 to 60 balls

  

  Crush vanilla wafers until fine and mix with powdered sugar and nuts in a

  large bowl. Add corn syrup, bourbon and creme de menthe. Mix well and form

  into balls. If desired, roll in additional powdered sugar. Let mellow at

  room temperature for 24 hours. Store in tightly closed container.

  

  From: Cindy Summers, Military Lifestyle magazine Dec 90/Jan 91 Posted by:

  Bill McGimpsey

 

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      Title: Mint Truffles

 Categories: Candies, Christmas

   Servings: 24

 

     10 oz Mint chocolate chips

    1/3 c  Whipping cream

    1/4 c  Butter

  3 1/2 oz Chocolate sprinkles

 

  Melt chips with whipping cream and butter in heavy, medium saucepan over

  low heat, stirring occasionally.  Pour into pie pan. Refrigerate until

  mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture

  into 1 1/4 inch ball To shape, roll mixture in your palms. Place balls on

  waxed paper. Place sprinkles in shallow bowl. Roll balls in sprinkles;

  place in petit four or candy cases.  (If coating mixture won't stick

  because truffle has set, roll between your palms until outside is soft.)

  Truffles can be refrigerated 2 to 3 days or frozen several weeks.

 

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      Title: Mint Wafers

 Categories: Candies

   Servings: 24

 

      4 c  Powdered sugar

    2/3 c  Sweetened condensed milk

    1/2 ts Peppermint extract

 

  Cover cookie sheet with waxed paper.  Mix 3 1/2 cups powdered sugar, the

  milk and food coloring if desired.  Knead in extract and enough additional

  powdered sugar to make a smooth, creamy mixture.  Shape mixture into 1-inch

  balls.  Place about 1 inch apart on cookie sheet.  Flatten each ball with

  fork to about 1/4-inch thickness.  Let stand uncovered at room temperature

  about 1 hour or until firm.  Turn candies over and let stand about 1 hour

  or until firm.  Store mints in airtight container.  About 8 dozen candies;

  25 calories per candy.  Note: Substitute spearmint or wintergreen extract.

 

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      Title: Mints

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Melt fondant over hot water.  Flavor with peppermint, spearmint, or

  wintergreen.  Tint with any desired food coloring.  Drop by teaspoonfuls

  onto waxed paper.  Mints may be dipped in chocolate if desired. The

  Household Searchlight

 

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      Title: Minty Mallows

 Categories: Candies, Chocolate

   Servings: 12

 

     14 oz Sweetened Condensed Milk

  1 1/2 c  Mint-Chocolate Chips

      2 c  Marshmallows, Miniature

      1 c  Nuts, Coarsley Chopped

 

  Combine over hot (not boiling) water; sweetened condensed milk and mint

  chocolate chips.  Stir until chips are melted and mixture is smooth. In a

  large bowl, combine marshmallows and nuts.  Add chocolate mixture; mix

  well.  Spread into a foil-lined 9-inch square pan. Chill until firm, about

  20 minutes.

 

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      Title: Mixed Toffees

 Categories: Candies

   Servings: 24

 

  4 1/2 c  Sugar

      1 c  Butter

    1/4 c  White vinegar

      4 tb Boiling water

           Glace' nuts and cherries for

           -decoration

 

  In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water

  to a boil.

  

  Boil until the color changes and then start testing by dropping the mixture

  by drops into a teacup or glass of iced water. When a firm ball is produced

  (test by feeling) toffee is done. Or cook to 290 F (147 C) on candy

  thermometer. Spoon immediately into small candy molds.

  

  Decorate with cherries and nuts.

  

  Makes about 24.

  

  Source: Gifts From The Pantry By Annette Grimsdale

 

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      Title: Mocha Fudge

 Categories: Candies, Christmas

   Servings: 30

 

      1 lb Dark chocolate, broken into

           Pieces

      1 lb Can sweetened condensed milk

  2 1/2 oz Butter

      1 tb Instant coffee

      1 ts Boiling water

 

  Grease and line lamington pan with foil. Place chocolate, condensed milk

  and butter in saucepan, stir constantly over low heat until mixture is

  smooth. Blend coffee and water together until coffee is dissolved, add to

  chocolate mixture, stir until evenly combined. Pour into prepared pan,

  refrigerate until set. Cut into squares to serve.

  

  Cover with plastic wrap and refrigerate until required.

  

  Makes about 30.

 

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      Title: Mocha Truffles

 Categories: Candies, Christmas

   Servings: 30

 

 11 1/2 oz Milk chocolate chips

    1/2 c  Whipping cream

      2 ts Instant coffee granules

      2 ts Coffee-flavored liqueur

    2/3 c  Vanilla wafer crumbs

 

  Melt chips with whipping cream and coffee granules in heavy, medium

  saucepan over low heat, stirring occasionally.  Whisk in liqueur until

  blended.  Pour into pie pan.  Refrigerate until mixture is fudgy, but soft,

  about 2 hours.  Shape about 1 T of the mixture into 1 1/4 inch ball by

  rolling between your palms. Place balls on waxed paper. Place crumbs in a

  shallow bowl.  Roll balls in crumbs; place in petit four or candy cases.

 

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      Title: Mochalettes

 Categories: Candies

   Servings: 40

 

      1 c  Vanilla(graham) wafer crumbs

  1 1/4 c  Icing sugar (powdered)

    1/3 c  Nuts, chopped

      1 tb Cocoa

    1/2 tb Instant coffee

    1/4 c  Milk

    1/2 ts Rum extract (optional)

           Coconut or nuts for rolling

 

  Combine crushed wafers, sugar, cocoa, nuts and coffee.  Add milk and mix

  well.  Add extract and mix.

  

  Form into small balls (about 1 tsp each) and roll in coconut or chopped

  nuts.  Chill.

  

  Source:  Fill the Cookie Jar, City of Calgary Electric System, undated

  Shared and tested by Elizabeth Rodier Aug 93.

 

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      Title: Mokettes Aux Amandes (Almond Mochettes)

 Categories: Chocolate, Candies

   Servings:  1

 

      5 oz Chocolate

      1 ts Coffee concentrate

    1/4 lb Confectioners' sugar

  2 1/2 oz Sweet almonds

      2 tb Milk

      1 tb Rum

 

  Preparation: Shell the almonds, lightly grill them, then pulverize them in

  a mortar with the rum. Grate the chocolate into fine powder; work it with

  the milk into a paste, then add the coffee, sugar and almonds. Mix well

  together. Make into balls and roll in grated or granulated chocolate. Let

  stand 5-6 hr. to harden before serving.

  

  Source   : The Art of French Cooking Posted by: Rina de Jong

 

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      Title: Molasses Candy

 Categories: Candies

   Servings:  6

 

      2 c  Of molasses, 1 cup of sugar,

      1 c  Sugar

      1 tb Vinegar

           Butter, size of a walnut

 

  Combine all ingredients , boil 20 minutes, stir all the time. Place in

  refrigerator until cold.

 

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      Title: Molasses Candy (Old-Fashioned Pull Taffy)

 Categories: Penn-dutch, Candies

   Servings:  1

 

      2 c  Molasses

      1 c  Brown Sugar

      2 tb Butter

    1/3 c  Water

      1 tb Vinegar

        pn Baking Soda

 

  Boil all together until a little tried in cold water becomes brittle. Pour

  on a buttered dish and allow to cool. When cool enough to handle, rub

  butter on hands and pull the candy (small portions at a time) until light

  in color. Cut in small pieces. Source: Pennsylvania Dutch Cook Book - Fine

  Old Recipes, Culinary Arts Press, 1936.

 

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      Title: Molasses Popcorn Balls

 Categories: Candies

   Servings: 10

 

      4 qt Popped Corn

      2 c  Molasses

      1 c  Sugar

    1/2 ts Salt

      2 tb Butter

      1 ts Soda

 

  Boil Molasses, sugar, butter, and salt, stirring occasionally untill

  mixture forms hard ball in cold water.  Remove from fire, add soda and mix

  well.  Pour over popped corn, stirring so that each kernel may be coated.

  Form into a ball with well buttered hands QUICKLY!

 

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      Title: Molasses Squares

 Categories: Candies, 1941

   Servings:  6

 

    1/2 c  Sugar

    1/3 c  Butter or butter substitute

    1/3 c  Molasses

    1/3 c  Water

           Few grains salt

 

  Combine ingredients and boil to soft crack stage (275 - 280 F). Pour into

  well-buttered, shallow pan.  Cut in squares when nearly cold. Mrs. J.M.

  Novin, Stoneboro, PA.

 

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      Title: Molasses Taffy

 Categories: Candies

   Servings:  6

 

      4 tb Butter

    2/3 c  Molasses. (clipping has 2-3,

           -but I think it's 2/3)

  1 1/3 c  Sugar (clipping says 1 1-3

           -c. sugar..)

      1 c  Water

 

  Notes: From Ruby Williams' file; newspaper clipping. Date unknown ('50s?

  earlier?)

  

  Put butter in saucepan and when melted add sugar, molasses and water. Stir

  until sugar is dissolved, and let boil without stirring until mixture will

  form a very soft ball that will just keep its shape when tried in cold

  water.  Turn out on a cold platter or agate tray, and as mixture cools

  around sides fold toward center.  When cool enough to handle, pull until

  porous and light colored with tips of fingers and thumbs. Be careful not to

  squeeze it in the hand.  Cut in small pieces with large scissors or a sharp

  knife and arrange on slightly buttered plates, or wrap in wax paper. A few

  srops of oil of peppermint, clove or cinnamon may be added during the

  pulling.

 

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      Title: Molasses Taffy (Pull Candy)

 Categories: Candies

   Servings:  6

 

      2 c  Molasses

      3 tb Butter

      1 c  Sugar

    1/4 ts Soda

 

  Combine all ingredients and boil until hard ball stage. Wet a shallow pan

  and pour in candy. When cool enough to handle, pull until light a color as

  desired is reached. Twist and cut into sticks.

  

  Recipe by: Found in: Talk About Good II Shared by: Scott Ward

 

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      Title: Molasses Taffy

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Molasses

      2 ts Vinegar

    1/8 ts Salt

    3/4 c  Sugar

      1 tb Butter

    1/8 ts Baking soda

 

  Boil molasses, sugar, and vinegar to hard ball stage (265 - 270 F). Remove

  from fire.  Add butter, baking soda, and salt. Stir only enough to blend.

  Pour into well-buttered pan. When cool pull until light and porous. Cut in

  1-inch pieces. The Household Searchlight

 

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      Title: Moravian Mints

 Categories: Penn-dutch, Candies

   Servings:  1

 

      3 c  Powdered Sugar

      1 c  Boiling Water

     12 dr Peppermint Oil

           * Or:

     12 dr Wintergreen Oil

 

  Boil sugar and water until when dropped in cold water it forms a soft ball.

  Add the mint oil, remove from stove and beat until it thickens. Then drop

  from spoon in thin patties on buttered or oiled paper. If wintergreen is

  used, color with red or green junket or food coloring. Source: Pennsylvania

  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

 

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      Title: Mr Pibb Pralines

 Categories: Candies

   Servings: 12

 

      1 c  Sugar, Granulated

      1 c  Brown Sugar, Dark, Packed

      1 c  Mr. Pibb

      1 c  Marshmallows, Miniature

           Pecan Halves *

 

  *  Use 2 to 3 cups of pecan halves.

  ~-------------------------------------------------------------------------

  Cook sugars and Mr. Pibb in a saucepan over low heat, stirring constantly,

  then gradually birng to the soft ball stage (240 degrees F on candy

  thermometer).  Remove mixture from heat; stir in marshmallows and pecans.

  Mix vigorously until marshmallows dissolve. Quickly drop by tablespoon on

  wax paper to cool. Makes 2 dozen pralines. NOTE: If Mr Pibb is not

  available in your area, use Dr. Pepper.

 

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      Title: Never-Fail Cream Candy

 Categories: Candies

   Servings: 25

 

    2/3 c  Cream

      2 c  Sugar

    1/4 ts Salt

      2 tb Corn syrup

      4 tb Butter

      1 ts Vanilla

    2/3 c  Walnuts or Pecans

 

  Mix together cream, sugar, salt and syrup. Cook slowly, stirring

  constantly, until mixture boils. Cover and cook 3 minutes. Remove cover;

  cook, stirring occasionally until soft ball forms in cold water, 236 to

  238-degrees. Remove from heat; add butter. Cool; beat until candy becomes

  dull. Add vanilla and nuts; pour into buttered pan. Cut into squares when

  firm. Yield: 25 pieces.

 

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      Title: No Bake Special K Candies

 Categories: Candies

   Servings:  1

 

    1/2 c  Butter

      2 c  Sugar

    1/2 c  Water

      2 tb Cocoa

    1/2 c  Peanut Butter

      3 c  Oatmeal Or:

      1 c  Coconut

 

  Mix butter, sugar, water and cocoa together.  Bring to a boil for 30

  seconds.  Remove from fire and add peanut butter, oatmeal or coconut. Drop

  on wax paper and let harden.

 

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      Title: No-Cook Peanut Butter Balls

 Categories: Candies, Kids

   Servings:  6

 

      1 c  Peanut butter

      1 c  Light corn syrup

  1 1/2 c  Dry powdered milk

  1 1/2 c  Sifted confectioners sugar

      1 lg Bowl and a wooden spoon

           Paper plates and pencils

 

  Help the children measure the peanut butter, corn syrup, dry powdered milk,

  and confectioners sugar into the large bowl. They can take turns stirring

  with the wooden spoon until everything is mixed and a stiff dough forms.

  

  Give everyone a paper plate and a pencil. Each child should write his or

  her name on the bottom of the plate. Make sure they hold their pencils

  correctly and use uppercase and lower case letters.

  

  Put a portion of dough on each plate. The children can shape it into

  bite-sized balls by pinching off pieces and rolling them between their

  hands.

  

  Smaller children who cannot make balls can make snakes. Then they can cut

  the snakes into segments (with an adults help) to make bite-sized pieces.

  

  Leave the peanut butter balls on the children's plates and refrigerate them

  until firm, about 1 hour.

 

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      Title: Northwestern Apricot Candy

 Categories: Candies

   Servings:  1

 

      2    (5-1/2 oz) pkgs. dried

           -apricots (2 cups)

      1 c  Warm water

      2 c  Sugar

      1 tb Cornstarch

    1/8 ts Salt

      2 tb Unflavored gelatin

    1/2 c  Cold water

    1/2    To 2/3 c. chopped or

           -slivered almonds, or

           -chopped walnuts

    1/3 c  Confectioners sugar (for

           -rolling)

 

  Remove any stems or blemishes from apricots.  Soak in warm water 1 hour,

  then cook slowly in same water until very tender, stirring to avoid

  scorching. Put through a food mill or sieve.  Cook apricot pulp until thick

  in a 2-quart heavy saucepan, stirring frequently to avoid scorching.

  

  Mix sugar, cornstarch and salt and add to apricot pulp.  Cook until very

  thick, stirring constantly.

  

  Add gelatin, which has been softened in cold water.  Stir until gelatin is

  dissolved and cook until mixture is again thick.  Remove from heat.

  

  Mix in almonds.  Turn into a 9 x 7" shallow glass dish that has been rinsed

  with cold water.  Let stand 24 hours.

  

  Cut candy in rectangular pieces (about 60) and roll in confectioners sugar.

  Let stand on rack until outside has dried (texture should be slightly

  chewy.)  Store in covered container.  Makes about 1 pound, 12 ounces,

  depending on amount of nuts used.

  

  From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

 

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      Title: Northwestern Apple Candy

 Categories: Candies

   Servings:  1

 

      4    To 5 unpeeled apples

      2 tb Unflavored gelatin

    1/2 c  Cold water

      2 c  Sugar

      1 tb Cornstarch

    1/8 ts Salt

    2/3 c  Coarsely chopped walnuts

      1 ts Grated lemon peel

      1 tb Lemon juice

    1/3 c  Confectioners' sugar (for

           -rolling)

 

  Wash apples; without peeling or coring, cut in small pieces.  Cook until

  very tender in just enough water to avoid scorching.  Put through a food

  mill or sieve and measure 2 cups pulp into a 2 quart heavy saucepan. Cook

  until thick, stirring often.

  

  Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to apple

  pulp.  Cook again over low heat, stirring constantly, until mixture is very

  thick.  Add gelatin; stir until gelatin is dissolved and mixture is again

  thick.  Remove from heat.

  

  Stir in walnuts, lemon peel, and juice.  Turn into an 8" square shallow

  glas dish that has been rinsed with cold wate.  Let stand 24 hours.

  

  Cut rectangles (about 60).  Roll in confectioners sugar, and place on rack

  until outside is dry.  Store in covered container.   Makes about 1 pound 12

  ounces.

  

  Note: You can use 2 cups sweetened canned applesauce to make this

  confection, but reduce the amount of sugar from 2 to 1-1/3 cups.

  

  From: Choice Candy From Your Own Kitchen Shared By: Pat Stockett

 

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      Title: Nutted Caramel Popcorn Balls

 Categories: Candies

   Servings:  6

 

      1 lb Dairy caramels

      2 tb Hot water

      2 qt Popcorn (to 2 1/2 qt)

      1 c  Mixed salted nuts

    1/2 c  Salted peanuts

 

  DIRECTIONS: Day before: In covered double boiler, heat caramels with water,

  stirring frequently, till smooth.

  

  In a large bowl, toss popcorn with nuts.

  

  Pour melted caramels over popcorn; toss until well coated. With buttered

  hands, form at once into about 17 2 1/2" balls or 35 1 1/4" balls. Insert

  wooden skewers, lollipop fashion, if desired. Wrap each in saran; store at

  room temperature until served next day.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Nutty Chocolate Mint Fudge

 Categories: Candies, Chocolate, Christmas

   Servings: 12

 

      7 oz Marshmallow Cream, (1 Jar)

  1 1/2 c  Sugar

    2/3 c  Evaporated Milk

    1/4 c  Butter

    1/4 ts Salt

  1 1/2 c  Mint-Chocolate Chips

    1/2 c  Chopped Nuts

      1 ts Vanilla Extract

 

  In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk,

  butter and salt.  Bring to a FULL ROLLING BOIL over medium heat, stirring

  constantly.  Remove from heat.  Add Mint-Chocolate chips; stir until chips

  are melted and mixture is smooth.  Add nuts and vanilla extract. Pour into

  foil-lined 8-inch square pan.  Chill until firm, about 2 hours. Cut into

  1-inch squares.

 

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      Title: Oat Brittle

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

    1/2 c  Flaked oat cereal, uncooked

    1/8 ts Salt

    1/8 ts Baking soda

      2 tb Melted butter

 

  Caramelize sugar.  Stir constantly.  Remove from fire immediately. Stir in

  the oat cereal quickly.  Add salt, baking soda, and butter. Pour onto

  well-buttered baking sheet.  Stretch and pull by means of spatulas into a

  very thin sheet. The Household Searchlight

 

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      Title: Oh Henry Bars

 Categories: Candies

   Servings:  1

 

MMMMM-------------------------------BASE------------------------------------

      4 c  Oats; quick cooking

    1/2 c  Sugar; granulated

      1 c  Sugar; brown, packed

      1 c  Butter; melted

MMMMM-----------------------------TOPPING----------------------------------

      1 pk Chocolate chips;-6 oz.

      1 c  Peanut butter; crunchy

 

  To make Base: Combine oats and sugars in large bowl. Add melted butter and

  mix well. Press into greased 9X13" pan and bake in preheated 350F oven for

  15 to 20 minutes. Cool for 20 minutes. Meanwhile, prepare topping. Melt

  together chocolate chips and peanut butter, stirring to blend. Spread on

  top of cooked cookie base and refrigerate for 1 hour. Cut into squares

  before serving. Yield: 3 dozen

  

  Source: _The Harrowsmith Country Life Baking Book_ posted by Anne MacLellan

 

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      Title: Old Fashioned Caramels

 Categories: Penn-dutch, Candies

   Servings:  1

 

  2 1/2 tb Butter

      2 c  Brown Sugar

      2 tb Molasses

    1/2 c  Condensed Milk

      4 oz Unsweetened Chocolate

      1 ts Vanilla

      1 c  Chopped Nuts

 

  Melt the butter, add the sugar, molasses and the milk and bring to a boil.

  Cut the chocolate in small pieces and add, stirring constantly until the

  chocolate is melted. Boil until the caramel forms a soft ball when dropped

  in cold water. Add the extract and the nuts and pour into a greased pan.

  Cool a little and when fairly firm, cut in squares. Source: Pennsylvania

  Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

 

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      Title: One Bowl Chocolate Fudge

 Categories: Cyberealm, Candies

   Servings: 24

 

      1 pk 8 squares semisweet chocolat

    2/3 c  Sweetened condensed milk

      1 ts Vanilla

    1/8 ts Salt

      1 c  Chopped walnuts

 

  1. Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high

  for 2 minutes, stirring after 1 minute. Stir until chocolate is completely

  melted and smooth.

  

  2. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4 or 9 x 5 inch

  loaf pan. Refrigerate until firm, about 2 hours; cut into small squares.

 

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      Title: Opera Vanilla Fudge

 Categories: Candies, Osg

   Servings:  1

 

  3 1/2 lb Sugar

      1 qt Cream

    1/8 ts Cream of tartar

    1/2    Caramel recipe

    1/2 lb Nuts

      1 ts Vanilla

 

  Boil sugar, cream of tartar and cream to soft ball stage and stir to

  prevent scorching. Add vanilla. Pour onto plate rinsed with cold water but

  do not scrape pan. When cool beat unitl it loses  it's gloss. Knead and

  form into loaves. Let stand over night, roll in warm caramels, nuts,

  caramel and finally nuts. When caramel is hard cut into slices.

  

  Source: Miss Maurine Catlin, Henrietta Grange, Lorain County, OH

 

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      Title: Orange Apricot Balls

 Categories: Candies, Alcohol

   Servings: 25

 

    1/3 c  Finely chopped dried

           -apricots

      3 tb Grand Marnier

           -(orange-flavored liqueur)

      2 c  Ground vanilla wafers

    1/2 c  Plus 2 T confectioner's

           -sugar

    1/4 c  Finely choped slivered

           -almonds, toasted

      2 tb Frozen orange juice

           -concentrate, thawed

 

  Combine apricots and Grand Marnier in small bowl, let stand at least 1 hour

  to soften.  In medium bowl, combine vanilla wafers, 1/2 c confectioner's

  sugar and almonds.  Stir in apricots with liquid and orange juice

  concentrate.  Blend well.  Form 1-inch balls.  Roll balls in 2 T

  confectioner's sugar.  Place in airtight container for at least 2 days for

  flavors to develop; refrigerate for longer storage.  If desired, roll in

  additional confectioner's sugar before serving. Orange-apricot balls will

  keep for several weeks in the refrigerator. Allow to come to room

  temperature before serving.  Makes 25.

  

  Source:  Safeway Preferred Customer News, December 1991

  

  Enjoy.

  

  Barbara

 

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      Title: Orange Gumdrops

 Categories: Candies

   Servings: 72

 

      1 c  Sugar

      1 c  Light corn syrup

    3/4 c  Water

      1 pk (1 3/4-ounce) powdered fruit

           -pectin

    1/2 ts Baking soda

  1 1/2 ts Orange extract

      1 ts Finely shredded orange peel

      4    Drops yellow food coloring

      1    Drop red food coloring

           Sugar

 

  Line a 9x5x3-inch loaf pan with foil, extending foil over edges of the pan.

  

  Butter the foil; set pan aside.

  

  Butter the sides of a heavy 1 1/2-quart saucepan.  In the saucepan combine

  the 1 cup sugar and the corn syrup.  Cook over medium-high heat to boiling,

  stirring constantly with a wooden spoon to dissolve sugar. This should take

  about 10 minutes.  Avoid splashing mixture on sides of pan. Carefully clip

  candy thermometer to side of pan.

  

  Cook over medium-high heat, stirring occasionally, till the thermometer

  registers 280 deg.F., soft-crack stage.  Mixture should boil at a moderate,

  steady rate over the entire surface.  Reaching soft-crack stage should take

  about 10 minutes.

  

  Meanwhile, in a heavy 2-quart saucepan combine water, pectin, and baking

  soda. (Mixture will be foamy.)  Cook over high heat to boiling, stirring

  constantly. This should take about 2 minutes.  Remove saucepan from heat;

  set saucepan aside.

  

  When sugar mixture has reached soft-crack stage, remove the saucepan from

  heat; remove candy thermometer from saucepan.  Return pectin mixture to

  high heat; cook till mixture just begins to simmer.

  

  _Gradually_ pour the hot sugar mixture in a thin stream (slightly less than

  1/8-inch diameter) into the boiling pectin mixture, stirring constantly.

  This should take 1 to 2 minutes.  Cook, stirring constantly, 1 minute more.

  

  Remove saucepan from heat.  Stir in orange extract, orange peel, and yellow

  and red food colorings.  Pour candy mixture into prepared pan. Let stand

  about 2 hours or till firm.

  

  When firm, use foil to lift candy out of pan.  Use a buttered knive to cut

  candy into about 3/4-inch squares.  Roll squares in additional sugar. Store

  loosely covered.  Makes about 72 pieces.

  

  Cinnamon Gumdrops:  Prepare Orange Gumdrops as directed above, except

  substitute 3 drops oil of cinnamon and 7 drops red food coloring for the

  orange extract, orange peel, and yellow and red food colorings.

  

  Mint Gumdrops:  Prepare Orange Gumdrops as directed above, except

  substitute 3/4 teaspoon mint extract and 7 drops green food coloring for

  the orange extract, orange peel, and yellow and red food colorings.

  

  Lemon Gumdrops:  Prepare Orange Gumdrops as directed above, except

  substitute 1 1/2 teaspoons lemon extract, 1 teaspoon finely shredded lemon

  peel, and 7 drops yellow food coloring for the orange extract, orange peel,

  and yellow and red food colorings.

  

  Hope this helps. Kyosho

 

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      Title: Panocha

 Categories: Candies

   Servings:  6

 

  2 1/2 c  Brown sugar

      1 ds Salt

      1 tb Corn Syrup

      1 tb Butter

    3/4 c  Milk

      1 ts Vanilla

    1/2 c  Nutmeats

 

  Combine sugar, syrup, salt, milk and butter. Cook, stirring only until

  sugar  dissolves, to soft ball stage (238 degrees). Cool without stirring,

  then add vanilla and heat until thick. Add nuts, and spread in greased pan.

  

  From Alvadore Church of Christ Cookbook, by Violet Chambers

 

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      Title: Passover Carrot Candy

 Categories: Candies

   Servings:  6

 

      2 lb Grated carrots

      5 oz Fresh ginger root

      2 lb Sugar (white or brown, your

           -choice)

      4 tb Powdered sugar (at least)

    1/2 ts Powdered ginger (optional

           -for more heat)

      4 oz Slivered almonds (at least)

 

  Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce

  pan. Heat SLOWLY until runny. Increase heat to medium-high remembering to

  stir. When mixture starts becoming very thick and foamy, stir constantly or

  mixture will burn. Somewhere between a hard ball and crack, stir in almonds

  and then quickly pour onto a damp chopping board or marble top. Spread

  approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2

  inch squares Separate each piece and roll in powdered sugar. (For added

  zip, use a mixture of 1/2 tsp. powdered ginger to 4 tbs. of powdered

  sugar.) When cool, place in a glass apothecary jar with a little

 

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      Title: Pastel Popcorn Balls

 Categories: Candies

   Servings: 16

 

    1/4 c  Vegetable oil

    1/2 c  Popcorn, unpopped

    1/2 c  Light corn syrup

    1/2 c  Sugar

    1/2 ts Salt

           Food coloring

 

  DIRECTIONS: Heat 1/4 cup vegetable oil in 4 quart kettle 3 minutes. Add

  popcorn. Cover loosely. Shake frequently over medium heat until popping

  stops. Mix corn syrup, sugar and salt. Tint with red or green food

  coloring. Flavor with green with wintergreen and red with peppermint. Add

  to corn, and stir over medium heat 3 to 5 minutes or until corn is

  completely coated. Butter hands and shape mixture in balls about 1 1/2"

  diameter. Wrap in saran.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Patience Loaf

 Categories: Candies

   Servings: 24

 

      2 c  Milk

      4 c  Sugar; divided

      1 tb Butter

           Pecans; chopped

 

  Put the milk in a large stew pan and place over the fire.  In another

  vessel melt one cup of sugar and when melted add to milk and stir until

  thoroughly dissolved, then add remaining sugar and the butter.  Cook until

  a small amount dropped in water will form a good firm ball, one that can be

  rolled between the fingers.  Remove from fire, reserving 1/2 cup of the hot

  syrup (which is kept in hot water until needed) for a few minutes or until

  it cools a little.  Beat until creamy, roll in a damp cloth like date loaf

  and when stiff enough to hold its shape, spread with the hot syrup and roll

  it in chopped pecans.

  

                                          Mrs. Marion Wilkerson

                                          Comanche Study Club Cookbook

                                          Comanche, TX, 1927

 

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      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  6

 

      1 c  Sugar

    1/2 c  White corn syrup

      1 c  Roasted, salted peanuts

      1 ts Butter

      1 ts Vanilla

      1 ts Soda

 

  1.  In 1 1/2 quart casserole, stir sugar and syrup together.  Heat 5 to 6

  minutes in small microwave. 2. Stir in peanuts. Heat for 4 to 5 minutes,

  stirring after 2 or 2 1/2 minutes. 3. Add butter and vanilla to syrup,

  blending well.  Heat for 2 or 3 minutes. Peanuts will be slightly browned

  and syrup very hot. 4. Add soda and stir gently until light and foamy. 5.

  Pour mixture onto lightly buttered cookie sheet.  Cool for 1 hour.

  

  When cool, break in to small pieces and store in airtight container. Ziplog

  bag is the best to store the candy in.

 

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      Title: Peanut Brittle - Micro

 Categories: Candies, Microwave, Christmas

   Servings:  6

 

    1/2 c  White Karo Syrup

      1 c  Sugar

      1 c  Salted, roasted Peanuts

      1 ts Vanilla

      1 ts Butter

      1 ts Baking Soda

 

  Use 4 cup Pyrex Measuring cup & short handled wooden spoon - leave in while

  cooking.

  

  Mix Syrup and Sugar thoroughly. Micro 4 minutes High power Add Peanuts.

  Micro 3-5 minutes on High or until light brown, usually takes at least 4

  minutes - watch carefully.

  

  Add Vanilla and butter. Micro 1/2 - 1 minutes unless brown enough. Take out

  and sprinkle soda. Stir well as this makes syrup foamy. Pour on Teflon or

  well-greased cooking sheet, spread very thin. Let cool and break apart.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  6

 

    1/2 c  Water

      1 c  Corn syrup

      2 c  Sugar

      4 c  Peanuts

      1 tb Soda

 

  Mix water, syrup and sugar and bring to the boiling point. Add the peanuts;

  stir occasionally to prevent sticking. Cook until candy spins a long thread

  which breaks as soon as cool and will form in water a hard ball which

  breaks easily 294-degrees. Peanuts should be done when candy has cooked

  sufficiently. Add soda; stir thoroughly. Spread on buttered slab or dish to

  cool. It will then break easily into pieces. Pecans may be used instead of

  peanuts.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  6

 

      1 c  Sugar

    1/2 c  Corn syrup

    1/2 c  Water

      1 c  Peanuts (raw)

      1 tb Butter

      1 ts Soda

      1 ts Vanilla

 

  Cook sugar, syrup and water until spins a thread. Add peanuts and cook over

  low heat until light brown. Remove from heat; add butter, soda and vanilla.

  Stir quickly. Pour on a buttered cookie sheet. Cool and break apart.

 

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      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  Sugar

    1/8 ts Salt

    1/2 ts Soda

      1 tb Butter

      1 c  Peanuts

 

  Caramelize sugar; remove from heat immediately. Add salt, soda, butter and

  peanuts; stir only until blended. Pour into well-buttered pan. Yield: 6

  servings.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  Sugar

      3 tb Corn syrup

      1 c  Water

  1 1/2 tb Butter

      1    Pinch salt

      1 c  Peanuts

  1 1/2 ts Soda

      1 ts Vanilla

 

  Combine sugar, syrup, water, butter and salt. Cover and cook 5 minutes.

  Uncover and cook until syrup begins to brown. Remove from heat; add

  peanuts, soda and vanilla. Pour quickly into well-buttered shallow pan.

  When cold break into pieces. Yield: 1 1/2 pounds.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Brittle

 Categories: Candies, Christmas

   Servings:  9

 

    1/2 c  Dark corn syrup

    1/4 c  Molasses

    1/4 c  Sugar

      2 tb Butter or margarine

      1 c  Salted peanuts

    1/8 ts Soda

 

  DIRECTIONS: Cook first 4 ingredients until blended. Stir in peanuts and

  boil until a small amount of mixture separates into hard threads when

  dropped in cold water (280-F). Stir in soda, and pour into a buttered

  shallow pan. When firm, break in pieces.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Peanut Brittle

 Categories: Candies, Osg

   Servings:  2

 

  1 1/2 lb Sugar

    3/4 lb Glucose; or karo

      2 oz Butter

    1/2 ts Vanilla

    3/4 lb Peanuts

      1 ts Baking soda; heaping

    3/4 pt Water

 

  Put sugar, glucose and water on hot fire and stire until it commences to

  boil. Wash down sides of kettelt. Cover until it steams well. Remove cover

  and cook until it cracks when dropped in cold water. Put in peanuts,

  butter, stir constantly. Cook until peanuts are roasted and candy becomes a

  golden brown. Sometimes peanuts commence to pop, which indicates they are

  roasted sufficiently. Use raw peanuts. When peanuts are roasted, set off

  fire and stir vanilla in well. Have your soda dissolved in just a little

  water, using only enough to cover immediately. After adding vanilla, pour

  in dissolved soda and stir thoroughly. As soon as it is stirred thoroughly,

  pour out on warm greased plate or slab. Cost of making about 34 cents.

  Makes 2 pounds.

  

  Source: Margaret Foster, Keene Hill Grange, Coshocton County, OH

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Brittle

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      1 tb Butter

    1/2 ts Baking soda

      1 c  Peanuts

    1/8 ts Salt

 

  Chop peanuts.  Caramelize sugar.  Remove from fire immediately. Add salt,

  peanuts, baking soda, and butter.  Stir only until blended. Pour quickly in

  a thin sheet into well-buttered pan. Cut or break. The Household

  Searchlight

 

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      Title: Peanut Brittle

 Categories: Candies

   Servings: 12

 

      3 c  Sugar

      1 c  Water

    1/2 c  Light Karo

MMMMM------------------------COOK TO 230D.;ADD-----------------------------

    1/4 c  Butter

  1 1/2 c  Raw peanuts

MMMMM-------------------REMOVE FROM HEAT;ADD QUICKLY------------------------

      1 tb Soda

      1 ts Vanilla

 

  In a heavy saucepan, combine sugar, water and Karo. Stir constantly until

  it threads. Add butter and peanuts slowly so that the mixture continues to

  boil. Cook slowly to 300 degrees, stirring occasionally. Remove from heat;

  quickly add soda and vanilla. (It will foam up.) Turn onto 2 buttered

  baking sheets or buttered marble slab. Stretch with fork. Cool. Break up.

  Makes about 3 lbs. Dolores McCann, OH

  

   Dolores McCann, Prodigy Food & Wine Board

 

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      Title: Peanut Butter Delights

 Categories: Chocolate, Candies

   Servings:  6

 

      2 c  Chocolate chips

    1/3    Box graham crackers (22

           -crackers)

      1 c  Creamy peanut butter

      1 lb Powdered sugar

      1 c  MELTED butter

 

  Melt chcolate chips in top of a double boiler over low heat.  Crush graham

  crackers.  Combine with peanut butter and sugar.  Pour butter over and mix

  well.  Press into a greased 9x13" glass pan.  Spread with melted chocolate.

  Cut before choclate hardens completely.

  

  Shared by Ellen Cleary

 

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      Title: Peanut Butterscotch Squares

 Categories: Cookies, Candies

   Servings:  6

 

    1/2 c  Butter or oleo

    1/2 c  Brown sugar

  1 1/3 c  Sifted flour

    2/3 c  Sugar

    2/3 c  Light corn syrup

      1    6 oz pkg butterscotch pieces

    1/2 c  Chunk-styled peanut butter

      2 c  Corn flakes

 

  Cream oleo or butter and brown sugar. Stir in flour (mixture will be

  crunchy..will have to use your hands. Press in ungreased 13x9x2 in. baking

  pan. Bake in 350øF oven for 15 minutes. In saucepan, combine sugar and corn

  syrup; heat to boiling. Remove from heat. Add butterscotch pieces and

  peanut butter; stir till chips are melted, Stir in corn flakes. Spread over

  baked layer. Cool; cut into squares.

 

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MMMMM----- Recipe via Meal-Master (tm) v7.07

 

      Title: Peanut Butter Pinwheels

 Categories: Candies

   Servings: 48

 

    1/2 c  Cold Mashed Potatoes

    1/8 ts Salt

    1/2 ts Vanilla

      4 c  Icing Sugar

      1 c  Peanut Butter

 

  In a medium mixing bowl, combine cold mashed potatoes with salt and

  vanilla. Add icing sugar, one cup at a time, beating after each addition.

  At first the mixture will be stiff and hard to handle but with beating it

  will become very runny. With the addition of the fourth cup, the mixture

  will firm up again. Turn half of the mixture on to a board that's been

  lightly dusted with icing; roll into a rectangle two inches thick. Spread

  with half of the peanut butter. Roll up from the short side, jelly-roll

  fashion. Repeat with rest of fondant. Refrigerate until firm; slice 1/4

  inch thick. Makes 4 dozen candies. From The Gazette, 91/02/27.

 

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      Title: Peanut Butter Fudge

 Categories: Candies, Christmas

   Servings:  2

 

    3/4 c  Peanut butter

    1/2 c  Soft butter or margarine

    1/2 c  Light corn syrup

      1 ts Vanilla

    1/2 ts Salt

      4 c  Sifted confectioners' sugar

    3/4 c  Chopped peanuts, or other

           -nuts

 

  Servings: 2 pounds

  

  DIRECTIONS: Mix well: peanut butter, butter, corn syrup, vanilla and salt.

  Gradually stir in sugar. Knead until smooth. Gradually add nuts. Pack into

  an 8x8x2" pan. When firm, cut in squares.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Peanut Butter Balls or Eggs

 Categories: Candies

   Servings:  6

 

      1 lb Margarine

      2 c  Peanut butter

      3 lb Confectioners' sugar

      3 ts Vanilla

      6 oz Package semi-sweet chocolate

           -chips

    1/4 lb Paraffin wax

 

  Cream margarine and peanut butter together.  Add sugar and vanilla.  Mix

  together and form desired shape.  Place on cookie sheets lined with wax

  paper and place in the refrigerator for about 10 minutes.

  

  Put toothpick into balls and dip into chocolate.  Put back on waxed paper

  and remove toothpick. You can also use a spoon to dip them.

 

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      Title: Peanut Butter Marshmallow Cups

 Categories: Candies

   Servings:  1

 

  1 1/2 c  Peanut butter; smooth or

           -crunchy

      5 oz Semisweet chocolate; 5 sq

           -chopped

      2 tb Butter

      1 pk Marshamallows; miniature

 

  Line 2 muffins pans with 24 foil baking cups. Melt peanut butter, chocolate

  and butter over low heat or in microwave at Medium for 2 minutes. Stir

  until smooth. Fold in marshmallows. Spoon into baking cups; chill. MAKES

  ABOUT 24 CUPS

  

  SOURCE: "After School Treats" pamphlet from Kraft General Foods Canada

  posted by Anne MacLellan

 

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      Title: Peanut Butter Eggs

 Categories: Candies

   Servings: 12

 

      1 c  Margarine

      8 oz Cream cheese

    1/2 ts Salt

  1 1/2 ts Vanilla

      2 lb Powdered sugar

  2 1/4 c  Peanut butter, chunky

 

  Cream margarine and cream cheese; add remaining ingredients and mix

  thoroughly.  Roll into small eggs or balls.  Place on cookie sheet on waxed

  paper and freeze about 2 hours. For chocolate, use chocolate chips and a

  small bar of parafin or chocolate coating melted on top of double boiler.

  After 2 hours remove peanut butter eggs from freezer and dip in melted

  chocolate.  Place on wax paper to cool.  Makes 12 dozen eggs.

 

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      Title: Peanut Butter Brittle

 Categories: Candies, Christmas

   Servings:  1

 

      2 c  Sugar

    1/3 c  Chunky Peanut Butter

    1/2 c  Light Corn Syrup

      1 ts Baking Powder

    1/2 c  Water

 

  Grease 2 large baking sheets. Place on wire racks. In heavy 1 1/2 quart

  saucepan, add first 3 ingredients, stiring constantly. Boil over medium

  heat. Cook with out stirring til mixture is 300 degrees on candy

  thermometer. Stir in peanut butter, blend well. Remove from heat. Quickly,

  but gently, stir in soda. Immediately pour onto cookie sheets. Don't

  spread. Cool for 3 to 5 minutes till cool enough to handle. With hands

  grasp candy by edges, lifting slightly, pull as thin as possible. Cool.

  Break into irregular pieces. Store in tightly covered container. Makes 1

  1/4 pounds.

 

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      Title: Peanut Butter Chocolate Fudge

 Categories: Candies, Christmas

   Servings:  6

 

     12 oz Pkg peanut butter chips

     14 oz Can condensed milk

    1/4 c  Butter

    1/2 c  Chopped peanuts (optional --

           -I leave these out)

     16 oz Pkg semi-sweet chocolate

           -chips

 

  Line an 8 inch (or you can use a 9x13 inch) pan with wax paper.

  

  Melt peanut butter chips, 6 oz condensed milk and 2 Tbsp butter, stirring

  occasionally.  Remove from heat.  Stir in peanuts.  Spread in pan.

  

  In another saucepan, melt chocolate chips, 4 oz condensed milk, and 2 Tbsp

  butter.  Spread on top of peanut butter mixture.  Chill 2 hours, until

  firm.

  

  Turn onto cutting board.  Peel off paper and cut int squares.  Store

  tightly covered.

 

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      Title: Peanut Butter Chews

 Categories: Candies

   Servings:  6

 

    1/2 c  Sugar

    1/2 c  Corn syrup

           Bring to a rolling boil.

           -Remove from heat and add:

      2 tb Butter

      1 c  Peanut butter

      3 c  Corn flakes

 

  Mix all ingedients and drop by teaspoonfulls on waxed paper.  Work Quickly

  before it cools.

  

  From: Lancaster Farming Shared By: Pat Stockett

 

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      Title: Peanut Butterscotch Chews

 Categories: Candies

   Servings:  6

 

    1/2 c  Peanut Butter

      6 oz Butterscotch Chips

      4 c  To 8 c cereal (Corn Flakes,

           -Wheatees, you name it)

 

  Slowly melt the peanut butter and the Butterscotch chips until creamy.

  Remove from heat and stir in cereal so that all pieces are as coated as

  desired (If you want it sweeter use less cereal if you want to stretch it

  out use more.)

  

  NOTE: Do not use Cholesteral free peanut butter. In order for the Chips to

  melt they need the oil of the peanut butter. I found this out the hard way,

  but I made the best of a bad situation by making buterscotch

 

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      Title: Peanut Butter Balls

 Categories: Candies

   Servings:  6

 

  1 1/2 c  Peanut butter

      2 c  Icing sugar

    1/4 c  Butter/margarine , softened

      1 ts Vanilla

      2 c  Semi-sweet chocolate chips

    1/3 c  Grated Parowax (sealing wax)

 

  Mix first 4 ingredients together. Shape into 1 inch balls. (may be shaped

  into logs). Melt chocolate chips and wax in small heavy saucepan over low

  heat. Dip balls into choc/wax. Drain & place on waxed paper. Let cool and

  harden. ENJOY!

 

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      Title: Peanut Butter Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  White sugar

    1/2 c  Sweet milk

      2 lg Tbls. peanut butter

 

  Mix well and boil exactly 5 minutes. Beat until thick. Pour into buttered

  pans to cool.

  

  From the book "Treasured Mennonite Recipes" by the Mennonite Community

  Relief Sales Volume 1

  

  AR/93

 

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      Title: Peanut Butter Bars

 Categories: Cookies, Candies, Chocolate

   Servings:  6

 

    3/4 c  Butter

      2 c  Peanut butter

  1 1/2 c  Crushed graham crackers

      1 lb Powdered sugar

      6 oz Chocolate chips

      1 tb Crisco oil

 

  Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt

  chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1

  hour & cut into bars.

  

  (from Kathy Tanner)

 

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      Title: Peanut Butter Balls

 Categories: Candies, Chocolate, Gift

   Servings:  6

 

      2 c  Peanut butter

    1/2 c  Melted butter

      4 c  Powdered sugar

      3 c  Rice Krispies

     12 oz Chocolate chips

           Paraffin (1 sq. box)

 

  From: Marilla Ransdell, mother-in-law of Donna Ransdell, COOKING echo

  

  Mix the peanut butter, butter, sugar, and Krispies together and roll it

  into little balls about 1" in diameter.

  

  Melt the chocolate chips and paraffin  over a double boiler.

  

  Dip the balls in the melted chocolate chips and then let dry on a piece of

  waxed paper.

 

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      Title: Peanut Butter Fudge

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

    3/4 c  Milk

      2 tb Butter

    1/2 ts Salt

      1 ts Vanilla

      4 tb Peanut butter

 

  Cook sugar, milk and butter to softball stage. Add salt, vanilla and peanut

  butter and beat.

  

  Note: Should be turned out onto buttered plates.

  

  Source: Mrs. John Shelton, Mt. Nebo Grange, Columbiana County, OH

 

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      Title: Peanut Butter Balls

 Categories: Candies, Chocolate, Desserts, Entertain

   Servings:  6

 

      1 lb Butter

      1 lb Creamy peanut butter

     12 oz Chocolate chips

      2 lb Powdered sugar

    1/3    Stick paraffin

           Whole walnuts

 

  Melt together butter and peanut butter in a large pan.  Once melted, remove

  from heat and add powdered sugar; mix well.  It will look like cookie

  dough. Roll into balls the size of large walnuts.

  

  In a double boiler, melt the chocolate chips along with approximately 1/3

  to 1/2 a stick of paraffin.

  

  Dip balls with a toothpick into chocolate mixture and put on wax paper.

  Remove the toothpick and cover the hole with a whole walnut piece.

  

  Makes:  approx. 100 balls Source: Jean Paluso, courtesy Debbie Carlson -

  Cooking Echo

 

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      Title: Peanut Butter Fudge

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

      2 tb Butter or butter substitute

      1 ts Vanilla

    1/4 lb Peanut butter

      1 c  Brown sugar

    1/2 c  Evaporated milk

      1 c  Marshmallows

           Few grains salt

 

  Cook sugar, butter, milk, and salt to soft ball stage (234 - 238 F). Add

  the marshmallows and peanut butter just before removing from the fire. Do

  not stir.  Cool to room temperature. Add flavoring. Beat until mixture is

  creamy, thick, and will hold its shape when dropped from a teaspoon. Pour

  into well-buttered, shallow pan.  Cut in squares. Mary Miller, Robinson,

  PA.

 

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      Title: Peanut Candy

 Categories: Candies

   Servings:  6

 

      2 c  Shelled peanuts

      2 c  Granulated sugar

 

  Chop the peanuts fine.  Put the sugar into a skillet and stir constantly

  until it is all melted.  Then add the peanuts and pour at once into a

  buttered pan.  When cold, break into pieces.

  

  The finely chopped peanuts make, of course, a much more uniformly nutty

  candy than the usual peanut brittle.  The recipe makes about one pound of

  candy.             --Mry Leize Simons

  

  From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett

 

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      Title: Peanut Candy

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      3 tb Corn sirup

      1 ts Vanilla

      2 c  Shelled peanuts

      1 c  Water

  1 1/2 ts Baking soda

  1 1/2 tb Butter

    1/8 ts Salt

 

  Combine sugar, sirup, water, butter, and salt.  Cover and cook 5 minutes.

  Uncover and cook until sirup begins to brown.  Remove from fire. Add

  peanuts, baking soda, and flavoring.  Pour quickly into well-buttered,

  shallow pan.  When cold cut in squares. The Household Searchlight

 

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      Title: Peanut Mojhy

 Categories: Penn-dutch, Candies

   Servings:  1

 

      1 c  Brown Sugar

      1 c  Molasses Or:

      1 c  Syrup

      1 c  Water

      2 oz Butter

    3/4 lb Shelled Peanuts

 

  To the sugar, add the molasses and water. Boil until it hardens when

  dropped in cold water. Just before taking from the fire add the butter and

  the peanuts and mix well. Pour onto well-buttered tins. Source:

  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.

 

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      Title: Peanut Rocky Road

 Categories: Candies

   Servings: 36

 

      2 pk Chocolate chips,semisweet

  1 1/2 c  Peanuts,dry-roasted,chopped

      2 c  Marshmallows,miniature

 

  Melt chocolate over hot water. Fold in peanuts and marshmallows. Spoon in

  mounds on waxed paper and chill until firm.

 

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      Title: Peanut-Chocolate Fluff Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  3

 

MMMMM-----------------------PEANUT BUTTER FUDGE----------------------------

      2 c  Sugar

      1 c  Milk

    1/2 ts Salt

      1 c  Whipped marshmallow creme

    1/2 c  Peanut butter

MMMMM-------------------------CHOCOLATE FUDGE------------------------------

      2 c  Sugar

      1 c  Unsweetened cocoa

    1/4 ts Salt

      1 c  Milk

      3 tb Butter or margarine

      1 c  Whipped marshmallow creme

      1 ts Vanilla extract

 

  Servings: about 3 pounds

  

  DIRECTIONS: Peanut Butter Fudge: Grease 10 by 7 inch baking pan; set aside.

  (If making only one kind of fudge, use 8 by 8 inch baking pan.)

  

  Into 6 quart heavy saucepan, measure sugar, milk and salt. Over medium

  heat,heat to boiling, stirring constantly.

  

  With candy thermometer in place, cook, without stirring, until temperature

  reaches 235-F or soft ball stage (when a small amount of mixture dropped

  into very cold water forms a ball which flattens on removal from water).

  Remove saucepan from heat.

  

  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45

  minutes (bottom of pan will feel comfortably warm).

  

  Stir in marshmallow creme and peanut butter. With wooden spoon, beat

  mixture until it holds its shape and loses some of its gloss, about 5 to 7

  minutes. Turn fudge into prepared pan. Allow fudge to set, about 30

  minutes.

  

  Meanwhile, prepare Chocolate Fudge. Pour chocolate layer over peanut butter

  layer; allow to set completely.

  

  Chocolate Fudge: Into 6 quart heavy saucepan measure sugar, cocoa and salt.

  Over medium heat,gradually add milk and butter or margarine. Stirring

  constantly, heat to boiling.

  

  With candy thermometer in place, cook, without stirring, until temperature

  reaches 235-F or soft ball stage (when a small amount of mixture dropped

  into very cold water forms a ball which flattens on removal from water).

  Remove saucepan from heat.

  

  Without stirring, allow mixture to cool to 110-F or lukewarm, about 45

  minutes (bottom of pan will feel comfortably warm).

  

  Stir in marshmallow creme and vanilla. With wooden spoon, beat mixture

  until it holds its shape and loses some of its gloss, about 5 to 7 minutes.

  Turn into prepared pan.

  

  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press

  Gazette (newspaper), December 13, 1978

 

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      Title: Pecan Penuche

 Categories: Candies

   Servings: 10

 

      2 c  Dark Brown Sugar, Firm Pack

    3/4 c  Milk

    1/8 ts Salt

  2 1/2 tb Butter, In Small Pieces

      1 ts Vanilla

    3/4 c  Pecans, Chopped

 

  Oil a jelly-roll pan or an 8 X 8-inch pan.  Combine the sugar, milk and

  salt in a heavy 3-quart pot, stirring to mix well. Place over medium heat

  and bring to a boil, stirring constantly, until the sugar dissolves. Cove

  and let boil for 2 to 3 minutes. Uncover and wash down the sides of the pot

  with a pastry brush dipped in cold water.  Continue to boil, over medium

  heat, to the firm ball stage (240-250øF.), stirring only if it starts to

  burn. Remove from the heat and immediately place the pot in a larger pot

  filled with cold water; this will stop the cooking process and bring the

  temperature down. Drop in the butter and let cool slightly, without

  stirring. beat until it starts to thicken, add the vanilla and the pecans

  and continue to beat until the candy loses some of its gloss. Spread evenly

  in the pan and mark into squares.  When firm, cut into pieces and store in

  an airtight container. From Fannie Farmer's New Cookbook.

 

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      Title: Pecan Pralines

 Categories: Candies

   Servings:  6

 

  1 1/2 c  Sugar

    1/2 ts Baking soda

    1/2 c  Buttermilk

    1/4 c  Butter

      1 tb White corn syrup

    1/2 ts Vanilla

      1 c  Chopped pecans

 

  Combine sugar, buttermilk, syrup and soda. Cook slowly in a heavy pot until

  the mixture forms a soft ball, about 20 minutes. Be sure to use candy

  thermometer (235 degrees). Remove from heat. Add butter, vanilla and

  pecans. Beat mixture until smooth and creamy using a wooden spoon. Drop by

  tablespoonful onto waxed paper. If candy does not harden within 10 minutes

  of dropping, it can be cooked a few minutes more. Yield: 2 dz. Small

  pieces.

  

  Found in: River Road Recipes II Recipe by: Mrs. Earl Geroy Shared by: Scott

  Ward

 

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      Title: Pecan Pralines

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Light brown sugar

      1 c  Sugar

    1/2 lb Chopped pecans

      5 tb Water

      1 tb Butter

 

  Combine sugar, water, and butter.  When mixture begins to boil rapidly, add

  pecans.  Boil stirring constantly, until mixture forms large bubbles on top

  and looks sugary.  Remove from fire. Drop by teaspoonfuls onto

  well-buttered marble slab or platter. Virginia Cooper, New Orleans, LA.

 

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      Title: Pecan Roll

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  White corn sirup

  1 1/2 c  Pecans

      1 c  Light brown sugar

      1 c  Cream

 

  Boil cream, sugar, and sirup to soft ball stage (234 - 238 F). Cool to room

  temperature.  Beat until creamy.  Turn onto board dusted with powdered

  sugar.  Knead until firm.  Shape into a roll, and cover outside with pecan

  meats.  Put in cool place to harden. Slice when firm, using a sharp knife.

  Finely chopped pecan meats may be worked through the candy while it is

  being kneaded if desired. Virginia Cooper, New Orleans, LA.

 

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      Title: Penoche

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Brown sugar

    1/2 c  Cream

      2 tb Butter

    1/3 c  Coconut

    1/3 c  Chopped dates

    1/3 c  Chopped nuts

 

  Combine sugar, cream, and butter.  Boil to soft ball stage (234 - 238 F).

  Remove from fire.  Cool to room temperature. Beat until creamy. Add fruit,

  coconut, and nuts.  Continue beating until mixture will hold its shape.

  Pour into well-buttered, shallow pan. Cut in squares. Myrtle Howell,

  Gillett, WI.

 

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      Title: Penuche

 Categories: Candies, Osg

   Servings:  1

 

      2 tb Butter

      2 c  Brown sugar

      1 c  Sugar

      1 c  Cream

    1/8 ts Baking soda

 

  Melt butter, add sugars and mix. Add soda and cook to slft ball stage.

  Remove from stove and place in pan of cold water. When cool beat until

  stiff. Pour into buttered pan and cut in squares. Nuts may be added. This

  is a moulding fudge and makes nice Easter eggs or chocolate bars when

  covered with chocolate.

  

  Source: Mrs. Avenella Corfman, Mahoning Valley Grange, Trumbull

     County, OH

 

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      Title: Penuche

 Categories: Candies

   Servings:  4

 

      3 c  Firmly packed light brown

           -sugar

    1/4 c  Light or dark corn syrup

    3/4 c  Milk

    1/4 ts Salt

      2 tb Butter/margerine

      1 ts Vanilla extract

     50    Pecan halves

 

  Combine sugar, corn syrup, milk, salt and butter in a saucepan. Cook over

  moderately high heat (300 F.), stirring constantly, until mixture boils.

  Continue cooking, stirring occasionally, until a candy thermometer

  registers 238 F., or a small amount of mixture forms a soft ball when

  dropped into cold water. Cool to 110 F. (lukewarm). Add vanilla and beat

  until candy thickens enough to hold its shape when a small amount is

  dropped from a spoon onto waxed paper or until it loses its gloss. Quickly

  pour into a buttered 8--inch square cake pan. Place pecans in rows on top

  of candy. Chill in refrigerator until firm. When firm, cut candy into 1

  1/2--inch squares. Makes about 4 dozen.

 

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      Title: Peppermint Fudge Squares

 Categories: Candies, Christmas

   Servings:  2

 

    2/3 c  Evaporated milk

  1 2/3 c  Sugar

      2 tb Butter

    1/2 ts Salt

      2 c  Marshmallows (mini's)

  1 1/2 c  Chocolate chips

    1/2 ts Peppermint extract

    1/2 c  Chopped walnuts

 

  Mix milk, sugar, butter and salt in a pot.  Bring to a full boil, then boil

  for 5 minutes stirring constantly.  Remove from heat.  Add marshmallows,

  chocolate chips, flavoring and walnuts.  Stir vigorously until marshmallows

  are melted and thoroughly blended.  Pour into 8 inch square pan. Chill.

  Makes about 2 pounds.

  

  Origin:  My Mom, Shirley Whittaker, Richmond B.C. Canada. Shared by: Sharon

  Stevens  Oct/91

 

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      Title: Peppermint Jelly Candy

 Categories: Candies

   Servings:  6

 

      2 tb Water

      2    (3 oz) packages liquid fruit

           -pectin

    1/2 ts Baking soda

      1 c  Sugar

      1 c  Light corn syrup

    1/2 ts Peppermint extract

      3    Drops green food color

           Sugar or coarse sugar

 

  For best results, follow the directions carefully to avoid undercooking the

  mixtures.  No candy thermometer is necessary for this old-fashioned candy

  shop candy.

  

  Line 8 inch square pan with foil, butter foil.  In small saucepan, combine

  water and pectin.  Stir in baking soda.  In medium saucepan, combine 1 cup

  sugar and corn syrup.  Cook both mixtures over high heat until foam starts

  to disappear on pectin mixture and sugar mixture comes to full rolling boil

  (one that cannot be stirred down), about 3 to 5 minutes,stirring both

  constantly. Slowly pour pectin mixture into sugar mixture, stirring

  constantly.  Continue to boil for 2 minutes, stirring constantly.  Remove

  from heat; stir in peppermint extract and food color. Pour into foil-lined

  pan.  Cool until firm.

  

  Remove candy from pan by lifting foil.  With wet knife or scissors,cut into

  small pieces or desired shapes.  Roll in sugar.  Store loosely covered.

  

  Yield: 64 candies Source: Pillsbury, Family Christmas Cookbook Posted by

  Linda Davis

 

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      Title: Peppermint Creams

 Categories: Candies, Osg

   Servings:  1

 

      3 c  Sugar

      2 tb Corn syrup; white

      7 dr Peppermint

      1 c  Water

    1/8 ts Cream of tartar

 

  Boil to soft ball. Drop on wax paper from spoon.

  

  Source: Loleta Hales, Acma Grange, Lorain County, OH

 

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      Title: Petite Boules

 Categories: Candies, Chocolate

   Servings:  6

 

    1/2 c  Whipping cream

      1 lb White chocolate, finely

           -chopped

      3 tb Frangelico liqueur

     10 oz Semisweet chocolate, finely

           -chopped

      1 c  Toasted hazelnuts, ground

 

  1.   Heat cream to the boiling point; add white chocolate and stir with a

  wooden spoon until chocolate is completely melted and mixture is smooth.

  

  2.   Cool 15 minutes and stir in Frangelico.  Transfer to shallow dish and

  cool in refrigerator 2 hours.

  

  3.   When filling is firm, remove by teaspoonfuls and roll into balls. Let

  sit for 30 minutes on parchment paper.

  

  4.   Melt semisweet chocolate over hot water until half melted; remove from

  heat and stir with wooden spoon until completely smooth.  Cool to 89

  degrees.

  

  5.   Place ground hazelnuts in a flat dish; dip white chocolate centers in

  semisweet chocolate, then roll in hazelnuts. Transfer to a baking sheet

  lined with parchment paper.

  

  6.   Cover candies with plastic wrap and dry at room temperature overnight

  before storing in airtight container.

 

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      Title: Pina Colada Squares

 Categories: Candies, Cookies

   Servings: 30

 

      1 c  All-purpose flour

      1 ts Baking powder

    1/4 ts Salt

    1/4 c  Butter or margarine

      1    Egg, seperated

    1/4 c  Milk, 2% butter fat or lower

      1 cn 14 ounce unsweetened crushed

           -pineapple.

      2 tb Cornstarch

      2 ts Rum extract

      1 ts Vanilla

    1/4 ts Cream of tartar

      1 tb Sugar, white

      1 c  Coconut

 

  BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or

  margarine until mixture is crumbly. Beat egg yolk and milk together with a

  fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8

  inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice

  and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until

  mixture boils and thickens. Stir in rum extract and vanilla. Pour over

  first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add

  sugar and beat until soft peaks form. Fold in coconut. Spread evenly and

  carefully over pineapple layer. Press down lightly with a fork. Bake in a

  180C (350F) oven for 30 minutes until top is golden brown. Cool and cut

  into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each

  serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g

  carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories.

 

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      Title: Pineapple Cream Candy

 Categories: Candies, Osg

   Servings:  1

 

      1 c  Sugar; white

    1/2 c  Brown sugar

    1/2 c  Pineapple; pulp & juice

      1 ts Lemon extract

      1 ts Butter

     12 ea Marshmallows

      1 c  Nut meats

 

  Cook sugar and pineapple to soft ball stage. Add butter, remove from fire

  and beat in marshmallows, nuts and extract. Beat until creamy.

  

  Source: Florence E. Harper, Plymouth Grange, Ashtabula County, OH

 

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      Title: Pinto Bean Fudge

 Categories: Candies, Christmas

   Servings:  8

 

    2/3 c  Canned milk (or light cream)

  1 1/2 c  Mini marshmallows

  1 1/2 c  Strained pinto beans

      1 ts Vanilla

  1 2/3 c  Sugar

    1/2 c  Nuts

  1 1/2 c  Chocolate chips

 

  Combine sugar and milk in kettle.  Boil 5 minutes, stirring constantly. Add

  remaining ingredients and stir until marshmallows melt. Pour into buttered

  pan; cool and cut into squares.

 

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      Title: Pistachio Swirl Fudge

 Categories: Candies, Microwave, Chocolate, Christmas

   Servings: 50

 

      1 pk (3-oz.) cream cheese

      1 cn (14-oz.) sweetened condensed

           -milk, divided

    1/2 ts Vanilla

      3 pk (6-oz. each) semisweet

           -chocolate pieces

      1 tb Sweet butter or margarine

    1/2 c  Coarsely chopped pistachio

           -nuts

 

  Place cream cheese in small glass bowl of electric mixer or in a 1-quart

  microwave-safe bowl. Microwave on HIGH (100%) 15 to 25 seconds or until

  cream cheese has softened. Add 2 tablespoons of the sweetened condensed

  milk and the vanilla. Beat on low speed just until mixture is smooth; set

  aside.

  

  Place remaining sweetened condensed milk, semisweet chocolate and butter in

  a 2 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 to 3 1/2

  minutes or until mixture can be stirred smooth and is glossy, stirring

  twice. Stir in pistachio nuts.

  

  Spread chocolate mixture evenly into prepared pan. Drop cream cheese

  mixture, by spoonfuls, over chocolate; swirl lightly over chocolate. Let

  stand until firm or place in refrigerator. Cut into 25 even squares by

  making 4 lengthwise and 4 crosswise cuts equidistant from each other, then

  cut each square diagonally in half. Store in airtight container with waxed

  paper between layers. Keeps best if refrigerated. Makes 50.

  

  From: Steve Herrick Source: [1,001 HOME IDEAS, FEBRUARY 1990]

 

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      Title: Pistachio Turkish Delight

 Categories: Candies, Gift

   Servings: 20

 

      2 c  Sugar

      3 c  Water

    1/4 ts Tartaric acid

    3/4 c  Cornflour

  1 3/4 c  Icing sugar mixture

      1 ts Rosewater

      2    Drops pink food colouring

    1/2 c  Shelled pistachios

    1/2 c  Cornflour, extra

    1/2 c  Icing sugar, extra

 

  Combine sugar and 1/2 cup water in saucepan, stir over low heat until sugar

  is dissolved. Bring to the boil, reduce heat until syrup reaches 115

  degrees C when tested with a sweets thermometer or until syrup forms a soft

  ball when tested in a cup of cold water. Add tartaric acid, remove from

  heat.

  

  Combine cornflour and sifted icing sugar in a bowl, add 1/2 cup water, stir

  until smooth. Bring remaining water to the boil in small saucepan, whisk

  into the cornflour mixture. Return mixture to saucepan, stir over medium

  heat until mixture boils and thickens. Add syrup gradually, stirring

  constantly over heat. Continue to boil gently for 30 minutes, without

  stirring. Add rosewater, food colouring and pistachios. Pour mixture into

  greased 20 cm square pan. Stand for several hours until set. Cut into

  squares using a wet knife. Toss squares in combined sifted cornflour and

  icing sugar. Store in airtight container.

  

  Makes about 20.

 

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      Title: Popcorn Balls

 Categories: Candies

   Servings: 15

 

      5 qt Popped corn

      2 c  Sugar

    1/2 c  Light corn syrup

  1 1/2 c  Water

    1/2 ts Salt

      1 ts Vinegar

      1 ts Vanilla

 

  Measure popped corn into large heat-proof bowl. Place in a 300 degree to

  325 degree F. oven to keep hot and crisp. Combine sugar, corn syrup, water,

  salt, and vinegar in a small saucepan. Cook, covering with a tight lid the

  first few minutes of cooking to dissolve sugar, then remove lid and place

  thermometer in pan. Cook to 250 degrees. Add vanilla. Slowly pour syrup

  over hot popped corn. Mix well until all corn is well coated. Shape into

  balls. Makes 15 to 20 balls.

  

  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By

  Mildred Brand, Milwaukee, Wis. 53201

 

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      Title: Popcorn Balls

 Categories: Candies, 1941

   Servings:  6

 

    1/2 lb Popcorn

    2/3 c  Corn sirup

      2 c  Sugar

    2/3 c  Boiling water

      2 ts Cream of tartar

      2 tb Vinegar

      2 tb Melted butter

      2 ts Vanilla

    1/8 ts Baking soda

 

  Prize winning recipe

  

  Pop corn.  Place in large pan.  Combine sirup, sugar, water, and vinegar.

  Heat to boiling.  Add cream of tartar.  Boil to soft crack stage (275 - 280

  F).  Remove from fire.  Add butter, baking soda, and flavoring. Pour over

  popcorn.  Form into balls. Winifred J. Wells, Mooers, N.Y.

 

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      Title: Popcorn Balls

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

      2 tb Vinegar

      2 tb Karo; white

           Butter; size of walnut

    1/4 ts Salt

           Soda; pinch

 

  Boil sugar, vinegar, syrup and butter with a little water until it forms

  soft ball in cold water. Sift a little salt on freshly popper corn. Add

  pinch of soda to syrup just before pouring over corn. Wet handls with water

  before pressing each ball to prevent sticking.

  

  Source: Mrs. Henry Bailey, Rock Springs Grange, Meigs County, OH

 

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      Title: Popcorn Balls

 Categories: Candies

   Servings: 36

 

    1/2 pt Karo syrup

  1 1/2 pt Brown sugar

      2 tb Butter

      1 ts Vinegar

    1/2 ts Baking soda

      6 qt Popcorn; about

 

  Heat mixture until it harders when dropped in water.  Move to back of

  stove, add baking soda dissolved in 1 T. water, and pout over frech

  popcorn. Will make about 3 dozen balls. Source: Emma Harrington, Brinfield

  Grange, Portage County, OH

 

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      Title: Popcorn Balls #2

 Categories: Candies, Osg

   Servings: 36

 

    1/2 pt Karo syrup

  1 1/2 pt Brown sugar

      2 tb Butter

      1 ts Vinegar

    1/2 ts Baking soda

      6 qt Popcorn; about

 

  Heat mixture until it harders when dropped in water.  Move to back of

  stove, add baking soda dissolved in 1 T. water, and pout over frech

  popcorn. Will make about 3 dozen balls.

  

  Source: Emma Harrington, Brinfield Grange, Portage County, OH

 

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      Title: Popcorn Crunch

 Categories: Candies

   Servings: 40

 

      2 qt Popped corn

  1 1/2 c  Pecan halves

    2/3 c  Whole almonds

  1 1/3 c  Sugar

    1/2 c  Light corn syrup

      1 c  Margarine

           Dipping Chocolate (optional)

 

  Mix together popped corn and nuts. In a saucepan, combine sugar, corn

  syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring

  constantly. When mixture turns light caramel in color, remove from heat,

  and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet.

  Break apart when cool. Can be dipped or spread with chocolate, if desired.

  Makes about 40 pieces.

  

  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By

  Mildred Brand, Milwaukee, Wis. 53201

 

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      Title: Popcorn Crackles

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Molasses

      1 c  Sugar

      3 qt Popped corn

    1/2 ts Salt

      1 tb Butter

 

  Melt butter.  Add sugar, salt, and molasses.  boil to the hard crack stage

  (285 - 290 F).  Pour over corn, stir while pouring. Spread in thin layer to

  cool.  Break in pieces. The Household Searchlight

 

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      Title: Popcorn Squares

 Categories: Candies, 1941

   Servings:  6

 

      8 c  Popped corn

      1 c  Sugar

    1/2 c  Corn sirup

    1/4 c  Water

      1 tb Butter

      1 ts Salt

 

  Put popped corn through coarse knife of food chopper.  Boil sugar, sirup,

  salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard

  crack stage (285 - 290 F).  Add popped corn;p stir until well blended.

  Return to fire for a minute to loosen mixture. Pour onto well-buttered

  baking sheet. Roll with rolling pin as thin as possible. Cut in squares.

  Grace Viall Gray, Glen Ellyn, IL.

 

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      Title: Popcorn Surprises

 Categories: Chocolate, Candies

   Servings: 50

 

      8 c  Popped corn

      1 c  Sugar

    1/3 c  Light corn syrup

    1/3 c  Hot water

    1/8 ts Salt

    1/2 ts Vanilla

      1 lb Chocolate coating

 

  Measure popped corn into a large bowl. In a small saucepan, combine sugar,

  syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove

  lid and add thermometer. Cook to 270 degrees; remove from heat and stir in

  vanilla. Pour cooked syrup over the popped corn, stirring to coat corn.

  Cool completely, then run through a food chopper. Melt chocolate coating in

  top of double boiler. Stir ground popcorn into chocolate, using as much

  popcorn as the chocolate will hold. Pack into chocolate lined molds or roll

  out between waxed paper and cut into shapes with cookie cutters or knives.

  Makes about 50 pieces.

  

  Recipe from:Ideals Candy Cookbook by Mildred Brand Copyright-MCMLXXIX By

  Mildred Brand, Milwaukee, Wis. 53201

 

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      Title: Potato Fudge

 Categories: Candies, Chocolate, Potatoes, Christmas

   Servings:  1

 

      3 oz Unsweetened chocolate

      3 tb Butter or regular margarine

    1/3 c  Unseasoned mashed potatoes

      1 ts Vanilla

      1 ds Salt

      1 lb Confectioners sugar

      1 ts To 2 ts milk

           Flaked coconut

           Chopped walnuts

 

  Melt chocolate and butter in saucepan over low heat.  Remove from heat. Add

  mashed potatoes, vanilla and salt.  Mix well.  Sift confectioners sugar

  into large bowl. Add chocolate mixture, mixing well. Mixture will be

  crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be

  kneaded. Turn out on board and knead until smooth. Shape mixture into two

  rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or

  walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Origin: Farm

  Journal's Choice Chocolate Recipes Shared by: Sharon Stevens

 

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      Title: Praline Popcorn Crunch

 Categories: Candies

   Servings: 12

 

     12 c  Popped popcorn

      1 c  Firm-pack brown sugar

    1/2 c  Margarine

    1/4 c  Honey

    1/2 ts Baking soda

    1/2 ts Vanilla

      1 c  Pecan halves

 

  Place popcorn in greased 15x10 baking pan.  In a 1 1/2 quart saucepan,

  combine brown sugar, margarine and honey.  Cook over medium heat until

  boiling, stirring constantly with a wooden spoon.  Continue cooking at a

  gentle boil for 5 minutes.  Remove from heat.  Stir in baking soda and

  vanilla.  Slowly pour mixture over popped corn.  Add pecans and stir gently

  until pecans and popcorn are evenly coated.

  

  Bake at 300 F for 15 minutes.  Stir and bake 5 minutes more.  Turn out on

  waxed paper.  Cool, break into chunks and store in tightly covered

  container.  Makes about 12 cups.

  

  From: Texas Dept of Agriculture Posted by: Sheila Exner - October 1991

 

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      Title: Pralines

 Categories: Candies

   Servings:  6

 

      2 c  Sugar

      1 ts Baking soda

      1 c  Buttermilk

      2 ts Vanilla extract

      2 c  Pecan halves

 

  Combine sugar, soda and buttermilk in a med. sized saucepan.  Place over

  moderate heat (about 250 F.). Cook, stirring occasionally, until a small

  amount of the syrup forms a soft ball when dropped into cold water, OR a

  candy thermometer registers 236 F. Remove from heat and let cool 5 minutes.

  Add vanill and nuts andbeat with a wooden spoon until slightly thickened.

  Drop by heaping tablespoonfuls onto waxed paper. Let stand until set. Makes

  about 16.

 

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      Title: Prune Fudge

 Categories: Candies, 1941

   Servings:  6

 

      1 lb Prunes

      4 c  Sugar

      2 tb Lemon juice

      2 c  Water

      1 c  Chopped nuts

 

  Wash prunes, cover with water, and cook slowly until tender. Drain, pit,

  and chop.  Add sugar to prune juice.  Add prunes and lemon juice. Boil to

  soft ball stage (234 - 238 F).  Cool to room temperature. Beat until

  creamy.  Add nuts.  Pour into well-buttered, shallow pan. Cut in squares.

  Miss E.W., Rayne, LA.

 

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      Title: Pulled Mints

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

      4 tb Butter

      1 c  Water

           Powdered sugar

    1/2 ts Peppermint flavoring

 

  Boil sugar, water, and butter to hard ball stage (265 - 270 F). Add

  flavoring.  Turn onto wet platter.  Cool.  Pull until brittle. Cut in

  1-inch pieces.  Place in dish of powdered sugar. Leave until mints become

  creamy. Margaret Scharfeneker, Buckhannon, W. VA.

 

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      Title: Quick Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      1 lb Box confectioner's sugar

      6 tb Butter or margarine

    1/4 c  Milk

    1/2 ts Salt

      1 ts Vanilla

    1/4    To 1/2 cup cocoa, depending

           -on how rich you want it

 

  My mom has been making fudge for years from a recipe she found on the side

  of a box of Domino's Powdered Sugar. The last time I found Domino's sugar,

  they weren't putting this recipe on the side of the box any more, so I'll

  go ahead and post it. Warning: it's fattening, very rich, but you can make

  it in less than a half hour and without all the beating and stirring that

  fudge normally takes.

  

  QUICK FUDGE

  

  Melt butter in bottom of large saucepan. Stir in confectioner's sugar,

  followed by all other ingredients. Keep stirring until mixture comes to a

  full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut

  into small squares.

 

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      Title: Quick Fudge (Mom's)

 Categories: Candies, Christmas

   Servings:  6

 

      1 lb Box confectioner's sugar

      6 tb Butter or margarine

    1/4 c  Milk

    1/2 ts Salt

      1 ts Vanilla

    1/4    To 1/2 cup cocoa, depending

           -on how rich you want it

 

  From: Donna Ransdell, originally from:

  

  My mom has been making fudge for years from a recipe she found on the side

  of a box of Domino's Powdered Sugar. The last time I found Domino's sugar,

  they  weren't putting this recipe on the side of the box any more, so I'll

  go ahead  and post it. Warning: it's fattening, very rich, but you can make

  it in less than a half hour and without all the beating and stirring that

  fudge normally takes.

  

  QUICK FUDGE

  

  Melt butter in bottom of large saucepan. Stir in confectioner's sugar,

  followed by all other ingredients. Keep stirring until mixture comes to a

  full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut

  into small squares.

 

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      Title: Quick Nut Fudge

 Categories: Candies

   Servings:  1

 

      1 lb Confectioners sugar

    1/2 c  Cocoa

    1/2 ts Salt

      1 c  Chopped pecans

      6 tb Butter

      4 tb Milk

      1 tb Vanilla

 

  Combine all ingredients except nuts in top of double boiler. Place over

  simmering water and stir until smooth, add nuts and mix. Spread candy

  quickly in buttered 9 x 5 loaf pan.  Cool, cut in squares.

 

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      Title: Quickie Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      1 lb Confectioners' sugar

    1/2 c  Cocoa

    1/4 c  Milk

    1/2 c  Butter/margarine

      1 ts Vanilla

    1/2 c  Nuts, chopped

 

  Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish. Pour in

  milk.  Place butter on top.  Heat in microwave on full power for 2 minutes,

  or until butter is melted.  Stir well to mix ingredients.

  

  Add vanilla and nuts.  Stir until blended.  Place in freezer for 20

  minutes, or in refrigerator for 1 hour.  Chill.  Cut into 1-inch squares.

  Store in airtight container.

 

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      Title: Raisin Fudge

 Categories: Candies, 1941

   Servings:  6

 

      2 tb Butter or butter substitute

      2 c  Sugar

    1/4 c  Molasses

    1/2 c  Evaporated milk

      2    Squares chocolate

      2 tb Raisins

    1/2 c  Chopped nuts

      1 ts Vanilla

 

  Melt butter; add sugar, milk, molasses, and chocolate.  Heat gently and

  stir until chocolate is melted.  Bring to the boiling point and boil to

  soft ball stage (234 - 238 F).  Remove from fire. Cool to room temperature.

  Beat until creamy.  Add raisins, nuts, and flavoring. Continue beating

  until mixture will hold its shape. Pour into well-buttered pan. Cut in

  squares. Mrs. H.J.T., Tulsa, OK.

 

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      Title: Raisin Nougat

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

    1/4 c  White corn sirup

    1/4 c  Water

    1/2 lb Marshmallow cream

      2 tb Cocoa butter

      1 c  Raisins

    1/4 ts Salt

    1/2 ts Lemon flavoring with yellow

           -coloring

           OR

    1/2 ts Raspberry flavoring with

           -pink coloring

 

  Boil sugar, salt, sirup, and water to hard crack stage (285 - 290 F). Stir

  constantly.  Remove from fire.  Stir marshmallow cream in rapidly. Add

  cocoa butter; mix well.  Add coloring, flavoring, and raisins. Pour into

  well-buttered pan. Spread 1/2 inch thick. Cut in squares. The Household

  Searchlight

 

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      Title: Raisin Peanut Fudge

 Categories: Candies, Christmas

   Servings:  6

 

      2 c  Icing sugar

      1 c  Butter or margarine

    1/2 c  Peanut butter.

      1 c  Chopped salted peanuts

      1 c  Raisins

 

  Melt butter in a saucepan and heat until bubbly. Add the peanut butter and

  continue heating until peanut butter becomes smooth and more liquidy.  Pour

  into the icing sugar and then add the nuts and raisins.  Mix together until

  thoroughly combined.  Spoon into a greased 8 inch square pan and chill

  until set. Store in refrigerator.

  

  Origin:  Cariboo Observer, November 20, 1985, (local newspaper) Shared by:

  Sharon Stevens  Aug/91

 

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      Title: Raisin Peanut Balls

 Categories: Candies, 1941

   Servings:  6

 

    1/2 c  Peanut butter

      1 c  Raisins

      1 tb Lemon juice

    1/4 c  Powdered sugar

    1/2 c  Shredded coconut

    1/4 ts Salt

    1/4 ts Cinnamon

 

  Plump raisins by steaming.  Drain and chop.  Roll coconut into fine pieces.

  Toast to a light brown in moderate oven (370 F). Mix peanut butter, sugar,

  lemon juice, cinnamon, salt, and raisins. Blend thoroughly. Shape into

  small balls.  Roll in toasted coconut. The Household Searchlight

 

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      Title: Raspberry Meringues

 Categories: Candies, Christmas

   Servings: 36

 

      3    Eggs (Room Temp)

    1/4 ts Cream Of Tartar

        ds Salt

    3/4 c  Sugar

    1/4 c  Raspberry Preserves *

      6 dr Red Food Coloring

 

  * Raspberry preserves should be seedless.

  ~-------------------------------------------------------------------------

  Preheat oven 225øF.  Cover cookie sheet with aluminum foil.  In small bowl,

  with electric hand mixer, beat egg whites, cream of tartar, and salt until

  soft peaks form.  Gradually add sugar, beating until very stiff peaks form,

  about 10 minutes.  Add preserves and food coloring and beat one minute at

  highest speed of mixer.  Drop by teaspoonfuls, two inches apart, onto foil

  lined cookie sheet. Bake for two hours. Cool completely. Peel off foil.

 

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      Title: Raspberry Divinity Squares

 Categories: Candies, Microwave

   Servings:  6

 

      3 c  Sugar

    3/4 c  Light corn syrup

      3    Egg whites

      1    3 oz pkg. raspberry flavor

           -gelatin

    2/3 c  Chopped, blanched almonds

    1/2 ts Almond extract

 

  MICROWAVE DIRECTIONS:

  

  An electric stand mixes is required for this candy, since a portable hand

  mixer might not be powerful enough to beat the thick mixture.

  

  Line a 12X8" (2 qt) baking dish with foil so that foil extends over sides

  of dish.  Butter foil.  In 2 qt. microwave safe measuring cup, combine

  sugar, corn syrup, and water.  Microwave on high for 17 to 18 minutes, or

  until microwave candy thermometer reaches 260 F. (Hard ball stage) Stirring

  twice during cooking.

  

  Meanwhile, in a large bowl, beat egg whites until soft peaks form.

  Gradually add gelatin, beating until egg whites are stiff and glossy. Pour

  syrup mixture in steady THIN stream over egg whites, beating at high speed

  until mixture holds it's shape, about 3 - 6 minutes.  Stir in almonds and

  almond extract.

  

  Spread evenly in buttered, foil lined dish.  Let stand at room temperature

  until completely cool and set, about 4 hours or overnight. Cut into 1"

  squares.  (Dip knife into hot water if necessary to minimize sticking)

  Store in airtight container in cool, dry place.

  

  Courtesy of: Joann's Country Kitchen

  

  Source: Pillsbury Family Christmas Cookbook

 

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      Title: Real Chocolate Drops

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

      1 c  Water

    1/4 ts Cream of tartar

      3 dr Confectioner's glycerine;

           -drops!

 

  Boil to hard ball stage. When tested, pour slowly over beaten whites of 2

  eggs. Beat until it crumbles, put on marble table top, anything except

  wood, and knead as you would bread. Knead until creamy, then flavor. Can

  add to different batches cherries, nuts and peppermint. Make into drops and

  let stand a while. The dip, taking 3/4 lb. dipping chocolate. It should be

  melted in double boiler over warm, not hot, water.

  

  Source: Estella Roberts, Salt Rock Grange, Marion County, OH

 

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      Title: Recess Peanut Butter Cups (Reeses)

 Categories: Candies, Chocolate, Pitzer

   Servings:  6

 

      8 oz Hershey's Milk Chocolate

  1 1/2 c  Peanut Butter, Divided

 

  Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1

  cup peanut butter in measuring cup set in a pan of boiling water. Cut

  cupcake papers down to about the size for the Reese's cups and place in

  cupcake tin.  Put about 1 T. of melted choc mixture, let set for 20 min

  then place 1 T peanut butter on choc. let set for 10 minutes then place 1

  more T of choc on top and let set.

 

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      Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer

 Categories: Candies, Chocolate

   Servings:  6

 

      8 oz Hershey's Chocolate

    1/2 c  Peanut Butter

      1 c  Peanut Butter

 

  Melt 1 cup peanut butter in measuring cup set in a pan of boiling water.

  Cut cupcake papers down to about the size for the Reese's cups and place in

  cupcake tin.  Put about 1 T. of melted choc mixture, let set for 20 min

  then place 1 T peanut butter on choc. let set for 10 minutes then place 1

  more T of choc on top and let set.

  

  From:  Donahue Show with Gloria Pitzer Posted by: Norma Conklin (VXBD11A) -

  Prodigy Reposted by: Debbie Carlson - Cooking Echo

 

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      Title: Recess Peanut Butter Cups

 Categories: Candies, Chocolate

   Servings:  6

 

      6 oz Pkg semi sweet chocolate

           -chips

      4    Nestles milk chocolate bars

  1 1/4 c  Peanut butter

 

  Makes: 24 tiny/12 large

  

  Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler

  over HOT, not boiling water, stirring till smooth.  Use small muffin tin

  liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the

  chocolate mixture equally into the liners.  Melt the rest of the peanut

  butter over hot water, and spoon this equally over the chocolate layer. Top

  with remaining chocolate. Refrigerate to allow cups to set up before

  serving.

 

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      Title: Recess' Peanut Butter Cups

 Categories: Candies

   Servings: 24

 

      8 oz Hershey's Milk Chocolate

      4 tb Butter

      1 c  Peanut Butter

      1 c  Peanut Butter (Need 2 Cups)

     24    Cupcake Liners

 

  In top of double boiler over simmering water, combine 8 ounce bar Hershey's

  Milk Chocolate, 4T butter and 1 cup peanut butter. Stir until melted. Put 1

  cup of peanut butter into heat-proof cup and set in pan of hot water till

  melted and of pouring consistency. Cut cupcake liners with scissors to 1"

  high. Place 1 T chocolate mixture in bottom of each liner and then 1 T of

  the melted peanut butter and finally 1 T of the melted chocolate mixture.

  Let stand until set. Refrigerate until firm.

 

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      Title: Reese's Peanut Butter Cups

 Categories: Chocolate, Candies

   Servings:  6

 

      8 oz Chocolate

     12 oz Peanut butter

 

  Melt 1/2 the peanut butter and half the chocolate together. Spread the

  melted mixture in 24 small paper or foil candy cups. Let set. Melt peanut

  butter and divide equally into the 24 cups. Melt the chocolate and divide

  equally into 24 cups and use as a lid to seal the peanut butter in.

  

  Origin: George Young (my birth father) Shared by: Sharon Stevens

 

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      Title: Reeses Bars

 Categories: Candies, Chocolate

   Servings:  6

 

           Sharon Stevens

      1 c  Melted butter

  2 3/4 c  Icing sugar

      1 c  Peanut butter

  2 1/2 c  Graham wafer crumbs

     12 oz Chocolate chips

 

  Mix together first four and press into an ungreased 9 x 13 pan.

  

  Melt the chocolate chips and pour over the peanut butter mixture. Let cool

  slightly and then cut into bars before the chocolate hardens completely.

  

  Shared by:  Sharon Stevens

 

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      Title: Reeses Peanut Butter Bars

 Categories: Candies

   Servings: 24

 

           -From the Kitchen of

           -Lawrence & Cindy Kellie

      1 pk Graham crackers

           -crushed

      2 c  Powdered sugar

    3/4 c  Margarine

      1 c  Peanut butter

      1 c  Chocolate Chips

    2/3 c  Peanut butter

 

  Melt margarine, peanut butter.  Add crushed crackers and sugar. Press into

  9x13 pan.

  

  Melt 1 cup chocolate chips with 2/3 cup peanut butter.  Spread over the

  top.  Cool and munch

 

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      Title: Rice Brittle

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Brown sugar

    1/2 c  Water

      2 tb Butter or butter substitute

    1/4 ts Cream of tartar

      1 tb Vinegar

      1 ts Vanilla

      3 c  Puffed rice

 

  Combine water, sugar, cream of tartar, vinegar, and butter.  Boil to hard

  crack stage (285 - 290 F).  Remove from fire.  Add flavoring and rice. Stir

  until all the grains are coated.  Pour into well-buttered pan. Spread in a

  thin sheet.  Let cool. Break in pieces. Mrs. G.G. Cornell, Hazel Green, AL.

 

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      Title: Rice Krispie Eggs

 Categories: Candies

   Servings:  6

 

      1 c  Confectioners sugar

      1 c  Crunchy peanut butter

      2 c  Rice Krispies

      2 tb Oil

    1/4 ts Vanilla

 

  Mix together and mold into eggs.  Place on cookie sheet and freeze about 2

  hours. Dip in chocolate coating to which a small amount of oil or butter

  may be added. Cool on waxed paper.

 

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      Title: Rice Krispie Squares

 Categories: Kids, Candies

   Servings:  1

 

      4 tb Butter

      4 c  Marshmallows or 10 oz

      5 c  Rice krispie cereal

 

  Melt butter in saucepan over low heat. Add marshmallows and stir till

  melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice

  Krispies and stir till all are coated. Using buttered spatula, press evenly

  into buttered 13x9x2" pan. Cool. Cut into 2" squares.

  

  VARIATIONS: add 1 cup raisins     add 1 cup peanuts add 1/4 cup peanut

  butter to marshmallows melt 2 squares chocolate with marshmallows for

  Christmas: add green food colouring (if desired), shape into "trees" or

  press into buttered ring or small Bundt mold. Decorate with red cinnamon

  candies (for tree) or spearmint leaves and jelly berries for ring mold

  (resembles a wreath) posted by Anne MacLellan

 

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      Title: Rich Orange-Chocolate Truffles

 Categories: Candies, Chocolate, Entertain, Gift, Christmas

   Servings:  2

 

    1/3 c  Heavy cream

    1/4 c  Butter or margarine

      6 oz Pkg semisweet chocolate

           -chips

      2 tb Grated orange peel

      1 ts Orange extract

           COATINGS

           Ground natural pistachio

           -nuts

           Unsweetened cocoa powder

           Confectioners' sugar

           Chocolate jimmies

 

  Stir the cream and chocolate chips in a small heavy saucepan over medium

  heat until bubbling and chocolate is almost melted.  Remove from heat. Stir

  until the chocolate is completely melted and the mixture is smooth. Stir in

  the grated orange peel and orange extract.  Pour the mixture into a shallow

  baking pan and refrigerate until firm enough to shape, about 40 minutes.

  Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in

  individual shallow dishes.  Divide the cold chocolate mixture into 24 equal

  portions.  Roll each portion into a ball. Roll the balls in the coatings, 6

  per coating, to cover completely. Place the balls as they are coated in

  1-inch paper or foil bonbon cups. Store in an airtight container in the

  refrigerator for up to 2 weeks.

  

  Makes 2 dozen truffles.

  

  [REDBOOK; Nov 1990]

  

  Posted by Fred Peters.

 

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      Title: Rock Candy

 Categories: Candies

   Servings:  1

 

      1    Glass jar or drinking glass

      1    Piece of cotton string

      1    Pencil or stick

      1    Paper clip

      1    Food coloring (optional)

      1 c  Water

      2 c  Sugar

           Additional sugar

 

  Tie a short piece of cotton string to the middle of the pencil or stick.

  Attach a paper clip to the end of the string for a weight.  Moisten the

  string very lightly, and roll in a bit of sugar (this will "attract" the

  sugar crystals from the syrup to the string).  Place the pencil or stick

  over the top of the glass or jar with the string hanging down inside.

  

  Heat the water to boiling, and dissolve the 2 cups of sugar into it.  For

  the biggest crystals FAST, heat the sugar-water solution a SECOND time, and

  dissolve as much additional sugar as you can into it.  Add a few drops of

  food coloring to the solution if desired.

  

  Pour the solution into the prepared glass or jar and leave undisturbed for

  a couple of days.  Depending on how much sugar you were able to dissolve

  into the water, you should start to see crystals growing in a few hours to

  a few days.

  

  Source: Karen Mintzias

 

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      Title: Rock Candy

 Categories: Candies, Amish

   Servings:  6

 

      2 c  Sugar

    1/2 c  Water

    1/2 ts Cream of tartar

    1/4 ts Flavoring oil

           Food coloring

 

  Stir sugar, water and cream of tartar until disolved.  Cook on high until

  mixture boils to hard crack (300 degrees).  Add 1/2 tsp flavoring oil and

  food coloring.  Pour mixture into powdered sugar; when cool enough to

  handle, cut into pieces. Contributor writes, "I cover a cookie sheet with

  sifted powdered sugar and with the back of a spoon, make troughs and pour

  hot liquid into these.

 

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      Title: Rocky Road

 Categories: Candies, Cookies

   Servings:  8

 

     16 oz Milk chocolate bars

      3 c  Tiny marshmallows

    3/4 c  Chopped walnuts

 

  Melt chocolate bars then stir in marshmallows and nuts.  Use 8X8X2-inch

  greased pan.

 

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      Title: Rocky Road Carmel Corn Bars

 Categories: Candies, Microwave

   Servings:  6

 

    1/4 c  (1/2 stick) margarine

 10 1/2 oz Package minature

           -marshmallows 1/2 cup

           -semiswet chocolate chips

      5 c  Caramel corn (Can use Joel

           -Murphy's recipe for this) 1

           -cup peanuts

 

  From: Micky Kolar winner of Kraft's "Search for America"s Best Marshmallow

  Recipe"  Grand Prize $5,000

  

  Microwave margarine in a microwave safe bowl on high power 45 seconds, or

  until melted.  Add 5 cups marshmallows and chocolate chips.  Toss to coat

  with margarine. Microwave 1 1/2 minutes or until smooth when stirred,

  stirring after 45 seconds.

  

  Combine caramel corn and peanuts in a large bowl.  Pour melted mixture over

  caramel corn and peanuts and toss to coat.  Stir in remaining marshmallows.

  Press into a greased 13 by 9 inch baking pan.  Cool and cut into squares.

  

  Conventional cooking directions:  Melt margarine in a saucepan over low

  heat. Add 5 cups marshmallows and chocolate chips; stir until melted and

  well blended. Continue as directed above.

 

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      Title: Rocky Road Candy

 Categories: Candies, Chocolate

   Servings:  4

 

      6 oz Chocolate chips

      1 oz Chocolate, unsweet.

      1 tb Butter

      2    Eggs

  1 1/4 c  Powdered sugar

    1/2 ts Vanilla

      2 c  Peanuts, salted cocktail

      2 c  Marshmallows, mini

 

  Melt chocolate pieces, chocolate and butter in a large saucepan over low

  heat, stirring until smooth.  Remove from heat.

  

  Beat eggs until foamy.  Mix in sugar, salt and vanilla.  Blend in chocolate

  mixture.  Stir in peanuts and marshmallows.  Drop by teaspoonfuls onto

  waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove

  just before serving. Makes about 4 dozen.

  

  Posted by: Debbie Carlson, cooking echo, August 5, 1991

 

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      Title: Rosalynn Carter's Peanut Brittle

 Categories: Candies, Christmas

   Servings: 12

 

      2 c  Sugar

      1 c  Corn syrup,clear

    1/2 c  Water

      1 c  Butter

      4 c  Peanuts,raw

      1 ts Baking soda

 

  1. Blend sugar, corn syrup, water, and butter. Cook to 230'F. on a candy

  thermometer. Add peanuts and cook to 280'F. Stir occasionally and continue

  cooking to 305'F. Remove from heat.

  2. Add baking soda and stir quickly until mixture foams. Quickly pour into

  2 buttered 15x10x1" pans and spread thinly over entire surface of pans.

  Cool until hard and break into pieces.

 

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      Title: Rum Flavored Popcorn Balls

 Categories: Candies

   Servings:  6

 

      2 qt Popped popcorn

    2/3 c  Sugar

    1/2 c  Water

  2 1/2 tb Light corn syrup

      1 ts Salt

      1 tb Rum flavor

    1/3 ts Vinegar

 

  Preheat oven to 250. Place popcorn in large 4 inch deep buttered baking

  pan.  Keep warm in the oven.  In a large saucepan, stir sugar, water and

  corn srup together until sugar is dissolved.  Boil without stirring until

  mixture reached 250 on a candy thermometer.  Remove from heat and quickly

  stir in salt, rum flavor and vinegar.  Remove popcorn from oven. Pour syrup

  mixture over popcorn and mix thoroughly.  Shape into

 

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      Title: Rum Pecans

 Categories: Alcohol, Candies, Christmas

   Servings:  6

 

      2 c  Pecan halves

    1/4 c  Sugar

      2 tb Dark rum

      2 ts Instant coffee

    1/4 ts Cinnamon

      1 ds Salt

 

  Combine all ingredients in a small saucepan and cook over medium heat,

  stirring constantly, about 15 minutes, until sugar is melted and nuts are

  well coated. Pour out onto oiled wax paper and separate halves of pecans as

  they cool.

  

  Source: Mom's old magazine clippings- 1940's to 1970's Green Bay Press

  Gazette (newspaper), December 13, 1978

  

  From Sallie Austin

 

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      Title: Rum Truffles

 Categories: Candies, Christmas

   Servings: 30

 

     12 oz Semisweet chocolate chips

    1/2 c  Whipping cream

  1 1/2 ts Rum extract

      1 ts Vanilla

    1/2 c  Powdered sugar

    1/4 c  Unsweetened cocoa powder

 

  Melt chips with whipping cream in heavy, medium saucepan over low heat,

  stirring occasionally.  Whisk in rum extract and vanilla until blended.

  Pour into pie pan.  Refrigerate until mixture is fudgy, but soft, about 75

  minutes.  Shape about 1 T into 1 1/4 inch ball. To shape, roll mixture in

  your palms. Place balls on waxed paper. Sift powdered sugar and cocoa into

  a shallow bowl.  Roll balls in sugar-cocoa mixture; place in petit four or

  candy cases.

 

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      Title: Russian Cheese Babka

 Categories: Candies

   Servings:  6

 

      2 pk (8oz) cream cheese soft

      1 ts Vanilla extract

    1/2 c  Butter

    1/3 c  Chopped red candied cherries

      1 c  Lg. curd cream style cottage

    1/4 c  Golden raisins

           Cheese

      2 tb Diced candied pineapple

    1/2 c  Sugar

    1/4 c  Toasted almonds (optional)

      1 tb Fine shredded orange peel

      1 tb " " lemon peel

 

  Combine first 7 ingredients, beat until smooth.  Mix in remaining

  ingredients.   With a moistened piece of cheescloth line a clean flower pot

  whole.  Put in mix and put on a rack to drain in refrigerator overnight or

  longer.  Unmold and garnish with candied cherries.

  

  Shared By: Pat Stockett

 

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      Title: Salt Water Taffy

 Categories: Candies, 1941

   Servings:  6

 

      1 c  Sugar

      3 tb Corn-starch

    1/2 c  Water

    2/3 c  Honey

           Few grains salt

 

  Mix dry ingredients.  Add water and honey.  Cook to hard ball stage (265 -

  270 F).  Pour into well-buttered pan.  Cool.  Pull until porous. Cut in

  1-inch pieces. Mrs. S.P. Ottow, Davenport, N.D.

 

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      Title: Salt Water Taffy

 Categories: Candies

   Servings:  1

 

      2 c  Sugar

      1 c  Light corn syrup

  1 1/2 c  Water

  1 1/2 ts Salt

      2 ts Glycerin

      2 tb Butter

      2 ts Vanilla

 

  Combine sugar, syrup, water, salt and glycerin in a 3-qt. heavy saucepan.

  Place on low heat and stir until sugar dissolves.  Then cook without

  stirring to the hard ball stage (260).

  

  Remove from heat and add butter.  When butter is melted, pour into a

  buttered shallow pan (about 13 x 9)

  

  When cool enough to handle, gather into a ball and pull until rather firm.

  Add vanilla while pulling.  Stretch out into a long rope and cut in 1 or 2"

  pieces.  Wrap each piece in waxed paper when hard; twist paper at both

  ends.  This will keep the candy from becoming sticky. Makes about 1-1/4

  lbs.

  

  Note:  You can tint the taffy while puling it.  Different flavors may be

  added, also in the pulling, instead of vanilla.  Pink taffy usually is

  flavored with wintergreen, white with vanilla, green with spearmint.

  

  From: Choice Candy From Your Own Kitchen (Farm Journal) Shared By: Pat

  Stockett

 

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      Title: Salt Water Taffy

 Categories: Candies

   Servings:  6

 

      1 c  Sugar

      1 tb Cornflour

    2/3 c  White corn syrup

    1/2 oz Butter

    1/2 c  Water

    1/4 ts Salt

           Food coloring

           Flavoring extracts, vanilla

           -almond, orange, peppermint

           -etc.

 

  This famous candy is sold all along the Boardwalk at Atlantic City and, it

  is claimed, is made with sea water.

  

  Mix sugar and cornflour in a saucepan.  Stir in corn syrup, butter, water

  and salt.  Cook over a moderate heat until mixture reaches 254 degrees F or

  until a few sdrops tested in cold water form a ball which holds its shape.

  Remove from heat, add a few drops of food coloring and flavoring extract,

  and pour on to a buttered platter. Cool until it can be handled

  comfortably. Butter your hands and pull the taffy until it is light in

  colour and firm enough to hold a shape. Stretch into a roll about 1 inch in

  diameter and snip off bits with kitchen shears.  Wrap each piece in wax

  paper.

  

  From:  THE AMERICAN HERITAGE COOKBOOK by the Editors of American Heritage,

  1964. Shared by: Karin Brewer, Cooking Echo, 4/93

 

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      Title: Salt Water Taffy

 Categories: Candies, Osg

   Servings:  1

 

      2 c  Sugar

      1 tb Cornstarch

    1/2 ts Salt

      1 c  Corn syrup; light

    3/4 c  Water; hot

      1 ea Butter; small lump

 

  Combine sugar, starch, butter and salt. Add syrup and water. Stir over fire

  until sugar is dissolved. Boil to hard ball stage. Pout on greased plates

  and flavor each on differently. When cool enough to handle, pull until

  stiff and cut into pieces.

  

  Source: Virginia Wilson, Good Hope Grange, Fayette County, OH

 

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      Title: Saltwater Taffy (Microwave)

 Categories: Candies

   Servings:  1

 

      2 tb Butter

      2 ts Butter

      2 c  Sugar

      1 ts Salt

      1 c  Light corn syrup

      1 ts Vanilla extract

           Food coloring as desired

 

  Lightly butter a jelly-roll pan.  In a 3-quart microwave-safe casserole

  with high sides, mix sugar, salt, syrup, and 1 cup hot water.  Cook on HIGH

  until boiling, about 8 minutes.  Stir.  Cook until mixture reaches 260F on

  a candy thermometer, about 15 to 20 minutes.  When the bubbling stops, stir

  in 2 tablespoons butter, the vanilla, and food color.  Pour into prepared

  pan.  Cool about 5 minutes.  Lightly butter hands; gather one sixth of

  taffy into a ball.  Pull until taffy holds its shape in a 1/2-inch thick

  strand.  With buttered shears, cut into 1-inch lengths. Wrap each piece in

  plastic wrap. ÿ Note: Other flavorings can be used. Add according to taste.

  Makes 1 1/2 pounds. McCALL'S; January 1990

 

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      Title: Scotch Treats

 Categories: Candies

   Servings: 16

 

      6 oz Pack butterscotch chips

    1/2 c  Peanut butter

      3 c  Rice Krispies

 

  Melt chips very carefully over hot water. (NOT boiling) Add peanut butter

  and blend.  Pour over Rice Krispies and mix gently to coat rice.

  

  Press into 9" by 9" buttered pan.  Chill and cut into squares. Makes about

  16 squares. Better double the recipe and use a 9" by 13" pan. One recipe

  lasts about 3 minutes in a small

 

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      Title: Scotchy Pecan Critters

 Categories: Candies, Chocolate

   Servings:  5

 

      1 c  Butterscotch chips

      1 cn Sweetened condensed milk,

           -divided

      2 ts White vinegar

      4 c  Pecan halves

      1 pk Milk chocolate chips

      1 ts Vanilla

 

  In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup

  sweetened condensed milk.  Remove from heat.  Stir in vinegar.  Drop by

  small spoonfuls onto wax paper lined baking sheets. Arrange 3 pecans on

  each butterscotch drop. In large heavy saucepan, over low heat, melt

  chocolate chipe with remaining sweetened condensed milk, and vanilla.

  Remove from heat. Hold chocolate mixture over hot water. Drop chocolate by

  heaping spoonfuls over pecan clusters. Chill 2 hours, or until firm. Store

  lossely covered in refrigerator. Makes about 5 dozen candies.

  

  Origin: Canadian Living, December 1991. Shared by: Sharon Stevens.

 

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      Title: Sea Foam

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  Water

      1 ts Vanilla

      2    Egg whites

    1/8 ts Salt

    1/8 ts Cream of tartar

 

  Combine sugar, water, salt, and cream of tartar.  Cover and boil 5 minutes.

  Uncover.  Wipe sides of saucepan with a damp cloth. Boil without stirring

  to firm ball stage (245 - 248 F).  Pour slowly, beating constantly, over

  stiffly beaten egg whites.  Add flavoring. Continue beating until candy

  holds its shape when dropped from spoon. Drop by teaspoonfuls onto waxed

  paper. Sprinkle with rose-colored coconut. The Household Searchlight

 

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      Title: Sea Foam

 Categories: Candies, Osg

   Servings: 24

 

  1 1/2 c  Brown sugar; light

  1 1/2 c  Sugar; white

      1 c  Water; cold

    1/2 c  Nuts; chopped

      1 tb Vinegar

      2 ea Egg whites

    1/4 ts Salt

      1 ts Vanilla

 

  Boil sugar, water and vinegar to soft ball stage. Remove from fire. Beat

  egg whites and salt until stiff. When syrup has stopped bubbling, pour

  gradually into egg whites and beat well. When it begins to stiffen, add

  vanilla and nuts. Drop by teaspoonful on wax paper. Makes 2 dozen.

  

  Source: Ruth Spencer, Racine Grange, Melga County, OH

 

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      Title: See's Fudge Candy (The "Original" Recipe!)

 Categories: Candies, Christmas

   Servings: 25

 

  4 1/2 c  Sugar

      3 pk Chocolate chips (12 oz ea)

    1/2 lb Margarine

      1 ts Vanilla

      1 cn Evaporated milk

      7 oz Marshmallow cream

      2 c  Nuts

 

  Mix 4 1/2 cups sugar with one (1) can evaporated milk.  Boil 7 to 8

  minutes, stirring often. (rolling boil)

  

  Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar

  marshmallow cream, 1/2 lb. melted margarine.

  

  Cream margarine and marshmallow together and add chocolate chips.

  

  Pour hot mixture over chocolate mixture.

  

  After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend

  well, pour into buttered pans and chill in refrigerator.  Cut into squares

  before firm.

  

  This recipe makes about 5 lbs of fudge.  No one has attempted a calorie

  count, but it's estimated that each piece contains about 47 gazillion

  calories.  Dieters, beware!

  

  HISTORICAL NOTE:  Given to Amy DeVore by Emma Julian c. 1930, this is

  "supposedly" the original recipe for See's Fudge, produced by the See's

  Candy Company, Los Angeles.  Emma allegedly worked for See's and later

  owned her own candy store.

 

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      Title: See's Fudge

 Categories: Candies, Christmas

   Servings:  5

 

  4 1/2 c  Sugar

     12 oz Can evaporated milk

      3 lg Pkgs Nestle semi-sweet

           -chocolate chips

      1 c  Butter

      1 ts Vanilla

      2 c  Nuts (optional)

 

  Boil sugar and milk for 7-10 minutes.  In a BIG bowl, combine chocolate

  chips, butter, vanilla, and nuts.  Pour boiled milk and sugar over them and

  stir.  Spread out over a cookie sheet (more like 3 or 4!) and let it set.

  Makes 5 lbs.

  

  For peanut butter fudge, use peanut butter chips.

 

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      Title: Sesame Halvah

 Categories: Candies

   Servings:  1

 

      6 c  Sesame Seeds

  1 1/2 c  Honey

      1 ts Ginger

      1 ts Cinnamon

      1 ts Allspice

 

  Toast 6 cups of sesame seeds in a skillet or oven.  Blend the seeds in a

  blender one cup at a time.  Add honey, ginger, cinnamon and allspice and

  mix in well.  Pat into a 13" X 9" pan and refrigerate. Cut into squares.

 

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      Title: Sesame Peanut Candy

 Categories: Candies

   Servings:  6

 

      2 c  Sugar

    1/3 c  White vinegar

      4 ts Water

    1/2 c  Sesame seeds, toasted*

  1 1/2 c  Roasted unsalted skinless

           -peanuts

 

  *To toast sesame seeds, sprinkle evenly into baking pan.  Bake in preheated

  350 F oven until golden (about 5 min.) cool.

  

  1. Combine sugar, vinegar and water in medium saucepan.  Cook over low

  heat, stirring just until sugar dissolves.  Cook without stirring until

  mixture boils.  Boil mixture without stirring until it is golden and

  reaches 295-300 degrees F (146-149 degrees C) or hard- crack stage on a

  candy thermometer, about 10 minutes.

  

  2. While sugar mixture is boilding, grease an 11x7 baking pan. Sprinkle

  half of the sesame seeds and all of the peanuts evenly into pan.

  

  3. Pour sugar mixture over nut.  Smooth surface with the back of a greased

  wooden spoon.  Sprinkle with remaining sesame seeds.  Cool slightly. While

  candy is still warm, cut into 2x1" pieces.

  

  From: Chinese Cooking Class Cookbook, by the editors of Consumer Guide

  Posted by: Sheila Exner, October 1991

  

  Will watch for some other oriental cookbooks to see if I can find what you

  really want.

  

  Sheila

 

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      Title: Shoofly Snack

 Categories: Candies

   Servings:  6

 

  2 1/2 qt Popped popcorn

      1    Whiskey-Sour Popcorn Balls

      2 qt Popped popcron

 

  Approximately 1/2 cup dry whiskey sour mix (2 packets of individual drink

  mix 1/2 cup sugar 1/4 tsp salt 1/4 cup light corn syrup 1/2 cup water 1/2

  tsp vinegar

  

  Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking

  pan.  Keep warm in over. Combine other ingredients in a large saucepan.

  Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from

  oven. Pour syrup mixture over popcorn.  Mix well.

 

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      Title: Smith College Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      1 c  Granulated sugar, 1 cup

           -brown sugar--firmly packed,

           -1/4 cup molasses,

    1/2 c  Light cream, 2 squares (2

           -oz) unsweetened chocolate,

    1/4 c  Butter

  1 1/2 ts Vanilla

 

  Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in  a

  saucepan. Cook over a moderate heat, stirring until sugar and  chocolate

  have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238

  degrees or until a few drops tested in cold water    form a soft ball.

  Remove from heat, stir in butter and vanilla, cool slightly, then beat

  until fudge begins to harden. Pour onto a buttered platter and cut into

  squares before the fudge is completely hard. Makes about 1 1/4 lbs.

 

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      Title: Southwest Cactus Candy

 Categories: Candies

   Servings:  6

 

      3 c  Sugar

      2 tb Orange juice

      1 c  Water

      1 tb Lemon juice

           Syrup

 

  Select prickly pear cactus (or small barrel cactus if you own one since it

  is illegal to remove it from the desert,) and remove spines and outside

  layer with large knife.  Cut pulp across in slices 1 inch thick.  Soak

  overnight in cold water; cut in 1 inch cubes and cook in boiling water

  until tender. Drain. Cook slowly in the following syrup until nearly all

  the syrup is absorbed. Do not scorch.

  

  Heat all ingredients until sugar is dissolved.  Add cactus.  Remove cactus

  from syrup, drain and roll in granulated or powdered sugar.  For colored

  cactus candy, any vegetable coloring may be added to syrup.

  

  From: Recipes and Remembrances Shared By: Pat Stockett

 

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      Title: Speedy Chocolate Peanut Butter Fudge

 Categories: Candies

   Servings:  6

 

    3/4 c  Smooth or crunchy peanut

           -butter

      6 oz Semisweet chocolate chips (1

           -cup)

      2 c  Miniature marshmallows

    1/4 c  Heavy cream or milk

      1 ts Vanilla extract

 

  In a 2-quart glass bowl, combine peanut butter, chocolate chips,

  marshmallows, cream and vanilla. Place in a microwave oven and heat on HIgh

  1 1/2 to 2 minutes, or until marshmallows are melted and mixture is smooth

  when stirred. Turn into a foil-lined 8-inch square baking pan. Let cool 1/2

  hour, then refrigerate until firm. Cut into 1-inch squares.

 

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      Title: Spirited Chocolates

 Categories: Candies, Chocolate, Entertain, Gift

   Servings:  6

 

           *Ingredients:*

      2 tb Butter or margarine,

           -softened

      2 tb Plus 1 tsp Kirsch or

           -Chambord

  2 1/2    To 3 cups powdered sugar,

           -sifted

      2 pk Semisweet chocolate morsels

           -(12-oz pkgs)

 

  Combine butter and liqueur; blend well. Stir in enough powdered sugar to

  make mixture the consistency of craft dough, kneading as necessary. Shape

  mixture into 4 dozen balls. Chill.

  

  Place chocolate in top of a double boiler; bring water to a boil. Reduce

  heat to low; cook until chocolate melts. Let chocolate stand over hot water

  as you mold chocolates.

  

  Spoon about 1/2 teaspoon melted chocolate into each plastic mold intended

  for chocolate-covered cherries. spread chocolate to cover sides of mold

  using the back of a smll spoon. Freeze about 10 minutes or until firm.

  Place one fondant ball in each mold; spoon in additional chocolate to fill

  molds. Chill until firm.

  

  Invert plastic molds, and gently tap to release candy. Store in the

  refrigerator.

  

  Yields 4 dozen.

  

  NOTE: Candy mixture may also be dropped in melted chocolate if

  chocolate-covered cherry molds are unavailable.

  

  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

  

  Shared by: June Hoffman, 7/93

 

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      Title: Stained Glass Candies

 Categories: Candies, Entertain

   Servings:  1

 

      4 oz Chocolate, Semisweet

      1    Egg, Beaten

    1/2 c  Walnuts

      1 c  Sugar, Icing

      3 c  Mini-Marshmallows

      2 ts Butter

 

  Melt chocolate, add sugar and egg, pour over nuts and marshmallows.  Form

  into rolls, wrap in wax paper and refrigerate.  When cool, slice into round

  candies.

 

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      Title: Stained Glass Candy

 Categories: Candies

   Servings:  6

 

  3 3/4 c  White sugar

  1 1/2 c  Lily white syrup (or Karo,

           -must be colorless)

      1 c  Water

           Food coloring

           Oil based flavorings such as

           - Wiltons

           Tin foil

           Icing sugar, approximately

           - 10 cups, can be reused

           - over and over

           Sharp pair of scisors

           Candy thermometer

           Lots of volunteers to help

 

  Mix the white sugar, white syrup, and water in a medium sized pot. Add the

  food coloring you want (green for spearmint, orange for orange) Bring to a

  boil, and boil until candy thermometer reaches 300 F degrees. (Can take up

  to 20 minutes)   Stir to mix all the ingredients, but once it starts to

  boil, do not touch.  Pot must be big enough to allow for double, as it

  rises as it boils

  

  While the candy mixture is boiling, shape a large piece of tin foil by

  folding up the sides and ends.  (I use the large foil about 3 feet long) to

  create a large cookie sheet type shape.  Put the icing sugar on the foil to

  completely cover it, and bank up the sides with icing sugar.

  

  When the candy mixture has reached 300F, remove from heat.  Let sit about

  10 seconds and stir to cool slightly (heavy emphasis on SLIGHTLY) Then add

  about 1 to 1-1/2 tsp of the oil based flavorings depending on how strong

  you want the flavor.  Stir until mixed (may boil a bit and DON'T stand over

  top of pot as flavor with escape in the air and up your nose!! 8-} ) Once

  flavoring is combined, pour mixture onto the icing sugar and use rubber

  spatula to scrape all mixture out of pot.  Put pot, spatula and candy

  thermometer into sinkful of hot soapy water.  If you allow it to harden you

  won't be saying nice things about me at all!! 8-} As candy is cooling, keep

  checking by trying to pull up the edges.  Once it gets to the consistency

  that you can lift it a little, start cutting it FAST! I cut off a chunk and

  then cut it up into bite-sized pieces. The outside will cool first so you

  have to watch it.  If it hardens to quickly you will end up with a good

  size lollipop that you won't be able to cut. It will shatter like glass.

  Continue working your way around until all is cut. Then I take all the

  candy and put it in a strainer that is sitting over a bowl. Shake some of

  the excess icing sugar off candy and allow to cool thoroughly. Pack in

  airtight containers. I find Zip-Loc Freezer bags pretty good. This recipe

  makes about 2 lbs candy. Once I have done all the flavors that I want, then

  I set up all the bags and put about 10 of each flavor into a smaller

  zip-loc and seal.  They make great Christmas gifts for family and all the

  various people you give to....mailman, garbage man, paperboy, school

  teachers, your kids friends..etc.  I figure if the kids have to help me

  cut, they get some to give to their friends..  Besides.. makes a good bribe

  to get them to help!!

  

  Origin:  ME!  Sharon Stevens Shared by: ME! Sharon Stevens

  

  THE HOMESTEAD, NASHVILLE TN HST V32 B (615)385-9421

 

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      Title: Sticky Balls

 Categories: Candies

   Servings:  6

 

      2 tb Margarine

    1/2 c  Pitted And Chopped Dates

    3/4 c  Granola

      3 tb Instant Nonfat Dry Milk

    1/4 c  Walnuts, Finely Chopped

 

  Heat the margarine in a saucepan until melted.  Add the dates and continue

  to heat until softened.  Remove from the heat and stir in the granola and

  dry milk.  Cool and roll into balls then roll the balls in the nuts. Store

  in the refrigerator until serving time. Serve at room temperature.

  

  Serve this the next time someone cries "I'm Starved".

  

  From Super Snacks For Kids By Penny Warner Copyright 1985

 

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      Title: Strawberry Leather

 Categories: Candies

   Servings:  1

 

      2 c  Fresh strawberry puree

      1 c  Applesauce

      1 tb Lemon juice

    1/4 c  Sugar

 

  Combine pureed berries and applesauce with lemon juice and sugar.  Line a

  10x15 in jelly roll pan with plastic wrap.  Pour fruit into pan and spread

  evenly.  Bake about 5 hours at 200F or until leather pulls away from wrap.

  

  Flip leather onto counter, peel away plastic and remove any mixture that

  has not "set."  Cut into slices and wrap each in plastic.

  

  Source:  Sun Newspaper clipping June 28/93 from The Garden (U-pick farm)

  booklet, shared but not tested by Elizabeth Rodier, Calgary, Alberta

 

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      Title: Strawberry Divinity Fudge

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/2 c  Water

    1/4 ts Cream of tartar

      1 c  Preserved strawberries

      2    Egg whites

 

  Boil sugar, water, and cream of tartar to firm ball stage (248 F). Add

  strawberries which have been drained as dry as possible. Let come to a boil

  again.  Pour slowly, beating constantly, over stiffly beaten egg whites.

  Beat until thick and fluffy. Pour into well-buttered pans. When firm cut in

  squares. Any thick preserves or candied fruit may be substituted for

  strawberries. Phoebe Journey, Stratton, NE.

 

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      Title: Stuffed Fruits

 Categories: Candies, 1941

   Servings:  6

 

           Text Only

 

  Pit dates or prunes which have been cooked in water to cover until they are

  tender.  Fill with fondant which has been made into a ball and then into an

  oblong.  Roll in powdered sugar. Whole figs may be stuffed with fondant and

  cut in slices. The Household Searchlight

 

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      Title: Sugared Popcorn

 Categories: Candies, Osg

   Servings:  1

 

      2 qt Popcorn

      2 tb Butter

      2 c  Sugar

    1/2 c  Water

 

  Put butter in saucepan, when malterd add sugar and water. Bring to boiling

  point, let boil 16 minutes. Pour over corn and stir until every kernal is

  well coated with sugar. This can be made in balls, wrapped in waxed paper.

  

  Source: Mrs. Eve Schott, Olive Grange, Noble County, OH

 

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      Title: Super Chocolate Fudge

 Categories: Candies, Christmas

   Servings: 34

 

      1 pk Semi sweet chocolate chips

           -(350gr)

      1 cn Sweetened condensed milk

  1 1/4 c  Icing sugar

      1 pn Salt

      1 ts Vanilla

    1/2 c  Chopped nuts

 

  In heavy saucepan, over low heat, melt chocolate chips with condensed milk;

  stir in remaining ingredients.  Spread evenly in waxed paper lined 8 inch

  square pan.  Chill 2-3 hours or until firm. Turn fudge onto cutting board,

  peel of paper, cut into squares. Store loosely coved at room temperature.

  Makes about 3/4 of a pound.  May be wrapped and frozen for up to six weeks.

  Thaw at room temperature before serving.

  

  Origin:  Canadian Living magazine, Eagle Brand milk ad, Dec/88. Shared by:

  Sharon Stevens.

 

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      Title: Sybil Carter's Peanut Butter Fudge

 Categories: Candies, Christmas

   Servings: 25

 

      2 c  Sugar

    1/4 c  Milk

      2 tb Corn syrup

      1 ts Cider vinegar

    1/2 c  Peanut butter

 

  Mix together sugar, milk, syrup, and vinegar. Cook to soft ball stage (a

  little syrup dropped into cold water forms a soft ball that flattens when

  removed from water). Remove from heat and cool to lukewarm. Add peanut

  butter and beat until creamy. Dump into 10" buttered pan, put out in pan,

  and cut into squares.

 

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      Title: Sybil Carter's Potato-Peanut Butter Candy

 Categories: Candies

   Servings: 48

 

      2 lb Confectioners' sugar

    1/2 c  Irish potatoes, mashed*

      1 cn Peanut butter crunchy

 

  * - boiled and drained

  

  Mix sifted sugar into mashed potatoes, a little at a time, by hand; do not

  use electric mixer. Sprinkle waxed paper with additional confectioners'

  sugar; take ball of sugar-potato mixture, about the size of a baseball,

  roll out as for pastry, and spread with crunchy peanut butter. Roll over

  and over like jelly roll; makes enough for two rolls, each about a foot

  long. Wrap in Saran or foil and chill well. Slice into 1/2" thick rounds.

 

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      Title: Teenage Rocky Roads Candy

 Categories: Candies

   Servings: 12

 

      2 lb Almond Bark, White

      3 c  Froot Loops Cereal

      3 c  Cheerios Cereal

      2 c  Miniature Marshmallows

 

  Melt almond bark in a double boiler.  Mix cereals in a large bowl, and pour

  the melted almond bark over them.  Mix thoroughly, add colored

  marshmallows, mix again and then drop by tablespoonfuls onto was paper.

  Cool until firm. Makes about 3 dozen.

 

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      Title: Thin Toffee Crunch

 Categories: Candies

   Servings:  1

 

  1 3/4 c  Sugar

    1/3 c  Light corn syrup

    1/4 c  Heavy whipping cream

    3/4 c  Butter or margarine

 

  Chocolate glaze (recipe follows)

  

  Line 2 cooky sheets with foil; grease foil.  In a heavy 2 qt. saucepan,

  stir together sugar, corn syrup, and cream until well blended.

  

  Stirring constantly, cook over medium-low heat until mixture boils.

  

  Add butter or margarine.  Continue cooking, stirring occasionally, until

  temp. reaches 285 degrees F. on a candy thermometer or until small amount

  dropped into very cold water seperates into threads which are hard, but not

  brittle...about 30 min..  Pour onto greased foil-lined cooky sheets; spread

  with greased spatula to cover entire surface.

  

  Cool.  Spread with chocolate glaze.  chill 1 hour.  Break into pieces.

  Store in a single layer in a tightly covered container in a cool place.

  Makes about 1 3/4 lbs.

  

  Chocolate glaze-  In a small saucepan, melt 2 squares (2 oz) semi sweet

  chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or

  margarine, and 1 T. light corn syrup over low heat.  Stir until smooth.

  Remove from heat;  pour over toffee, spreading evenly.

  

  NOTE:  I like to sprinkle chopped walnuts or almonds over toffee on top of

  the chocolate glaze....more like See's Victoria Toffee that way!

 

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      Title: Tiger Butter

 Categories: Candies, Chocolate

   Servings:  6

 

           *Ingredients:*

      1 lb White chocolate

      1    Jar chunky peanut butter

           -(12-oz)

      1 lb Semisweet chocolate, melted

 

  Combine white chocolate and peanut buter in top of a double boiler; bring

  water to a boil. Reduce heat to low, and cook until chocolate and peanut

  butter melt, stirring constantly. Spread mixture onto a waxed paper-lined

  15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter

  mixture, and swirl through with a knife. Chill until firm.

  

  Cut into 1-1/2x1-inch pieces. Store in refrigerator.

  

  Yields about 6 dozen pieces.

  

  Source: "Southern Living: 1986 Annual Recipes" Oxmoor House, 1986.

  

  Shared by: June Hoffman, 7/93

 

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      Title: Toffee

 Categories: Candies

   Servings: 12

 

  1 1/2 c  Margarine

    1/2 c  Butter

  1 1/2 c  Granulated sugar

      1 c  Water

  1 1/2 ts Salt

      1 c  Eng walnuts;or almonds/chopd

MMMMM----------------------------HAVE READY---------------------------------

      1 ts Soda

MMMMM------------------------ADD AFTER FINISHED-----------------------------

    1/2 lb Dipping chocolate

    3/4 c  Pecans (for top)

 

  *Have soda ready at the stove to add at once. **Stirring constantly between

  236 d. & 290 d. prevents butter from separating. No good if this happens.

  Melt butters slowly; add sugar, water and salt.  Cook at low heat, stirring

  constantly until it reaches 212 degrees. STOP STIRRING until candy reaches

  236 degrees. Add the walnuts and stir constantly until candy reaches 290

  degrees. Remove from heat and add soda, stirring well. Pour onto buttered

  cookie sheet. Immediately cut into squares. Will run back together, but can

  be cracked where cut. Add dipping chocolate wafers on top. They will melt &

  you can spread them out. Sprinkle nuts on top (opt.) Dolores McCann, OH

  

   Dolores McCann, Prodigy Food & Wine Board

 

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      Title: Toffee

 Categories: Candies

   Servings:  6

 

      1 c  Pecans, chopped -OR-

      1 c  Almonds, chopped

    3/4 c  Brown Sugar, Packed

    1/2 c  Margarine or butter

    1/2 c  Chocolate chips

 

  Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and

  butter to boiling, stirring constantly. Boil over medium heat, stirring

  constantly, 7 minutes (watch it real close the last minute or two).

  Immediately spread mixture evenly over nuts in pan.

  

  Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan

  so contained heat will melt chocolate.Spread melted chocolate over candy.

  While hot, cut into 1 1/2 inch squares. chill until firm.

  

  Debbie Tillman's notes: Now for the changes we use. When we are going to be

  giving this as a gift, we melt another 1/2 c of chocolate in the microwave.

  Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate

  on top of the buttered pan that is covered with the nuts.  After the

  chocolate is spread on top, sprinkle more nuts on top while chocolate is

  still warm. Then cut into small sizes. After the candy is set, remove from

  pan; wrap individually with dessert foil. I get mine at the bakery supply,

  or a craft shop.

  

  Source: Betty Crocker Cookbook; Debbie Tillman, August 7, 1991

 

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      Title: Tropical Fudge

 Categories: Candies, Christmas

   Servings:  2

 

  1 1/4 c  Sugar

    1/2 c  Molasses

    1/3 c  Hot water

      2 tb Butter or margarine

    1/4 ts Salt

      6 oz Semisweet chocolate pieces

      2 c  Finely chopped Brazil nuts

      1 cn Flaked coconut

    1/2 c  Finely chopped Brazil nuts

 

  Servings: 2 pounds

  

  DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt.

  Stir over low heat until a small amount of the mixture forms a soft ball

  when dropped in cold water (240-F). Remove from heat; add chocolate; do not

  stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups

  nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts.

  Let stand in cool place several hours before cutting in squares.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Truffes Au Chocolat (Chocolate Truffles)

 Categories: Chocolate, Candies, Christmas

   Servings:  1

 

      3 oz Chocolate

  1 1/2 oz Butter

      2 oz Powdered sugar

      2 tb Fresh cream

 

  Preparation: Put cream, butter and grated chocolate into a pan. The

  chocolate need not be grated fine. The cream can be replaced by skimming

  the top off raw milk poured into a wide basin and allowed to settle. Melt

  butter, chocolate, and cream in a double boiler, stirring to mix well. When

  melted, remove the double boiler from the fire, leaving the hot water in

  the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that

  it will not form lumps, stirring constantly. Let stand 24 hr. in a cool

  place. (In winter, 12 hr. in a cold room will do.) At the end of this time,

  cut a piece of this chocolate about the size of a small nut, using a knife

  or spoon. Roll it into a ball in the palm of the hand until the outside of

  the bonbon begins to melt a little. Then roll it in grated or granulated

  chocolate, which will stick to it perfectly. Let stand 2 hr. before

  serving, but in a place that is not too cold, because these truffles are

  better when they are a little soft. Instead of rolling them into balls, you

  can also shape them to look more like truffles.

  

  Source   : The Art of French Cooking Posted by: Rina de Jong

 

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      Title: Truffes Pralinees (Praline Truffles)

 Categories: Chocolate, Candies, Christmas

   Servings:  1

 

    1/2 lb Good chocolate

           About 1/2 glass water

      3    Egg yolks

      3 oz Butter

  1 1/2 oz Praline paste

 

  Slowly melt the chocolate in the water, bring to a gentle boil, remove from

  the fire, and add the yolks, beating with a spatula, then replace on a low

  fire to poach the eggs in the chocolate. Do not stop beating. Remove from

  the fire and add the butter and the praline paste. Let cool, beating from

  time to time (this cooling takes a rather long time). When the mixture

  begins to solidify, take some with a spoon, place it in some grated

  chocolate (prepared in advance), and shape to resemble real truffles. These

  truffles keep a week. To keep a longer time, substitute vegetable

  shortening for the butter.

  

  Source   : The Art of French Cooking Posted by: Rina de Jong

 

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      Title: Truffles Royale

 Categories: Candies, Chocolate, Alcohol, Christmas

   Servings:  6

 

    3/4 c  Whipping cream

    1/4 c  Butter

    1/4 c  Orange liqueur

      7    Squares Semi sweet chocolate

           Dipping:

      8    Squares unsweetened

           -chocolate

 

  Combine cream and butter.  Bring to a boil over medium heat.  Remove from

  heat; add ligueur and chocolate. Stir until chocolate is entirely melted.

  chill mexture until firm enough to handle, about 3-4 hours. Using a

  teaspoon, form and roll mixture into small balls. Chill for another hour.

  

  Partially melt chocolate.  Then place chocolate over saucepan of lukewarm

  water (approx 88F) Place chilled truffle on a fork. Dip into chocolate;

  gently scrape away excess chocolate from under tines of fork. Place on

  waxed paper lined trays. Chill until chocolate is set.

  

  Origin: Canadian Living, December 1988.  Bakers Chocolate Ad. Shared by:

  Sharon Stevens

 

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      Title: Turkish Delight

 Categories: Candies

   Servings: 49

 

      1 lb Granulated sugar

    1/4    Level tsp cream of tartar

  3 1/2 oz Cornflour

  7 1/2 oz Icing sugar

      2 oz Clear honey

      2 ts Distilled rose water

           Natural red colouring (opt)

 

  From "The Food Watch Alternative Cookbook" by Honor J Campbell.

  

  Lightly grease or oil a shallow 7" square tin.  Place granulated sugar and

  1/4 pt water in a heavy-based saucepan.  Stir over a moderate heat until

  sugar has dissolved.  Bring to boil and boil quickly, without stirring,

  until 'soft-ball' stage is reached (240 F on a sugar thermometer, or until

  a little, when dropped in  a saucer of cold water, will just form a soft

  ball).  Remove from heat, stir in cream of tartar and then leave on one

  side.  While syrup is cooling mix 3 oz  cornflour and 7 oz icing sugar in a

  large saucepan with a little cold water, taken from a measured 1 pt. Add

  remaining water.  Bring to the boil, stirring all the time and cook for 2

  min.  Reduce heat and gradually pour the cooled syrup into the cornflour

  mixture, beating well with a wooden spoon. Bring to the boil and boil for

  20-30 min over a low heat, stirring continuously, when mixture should be

  very pale straw in color and transparent.

  

  Add honey and rosewater, mix thoroughly.  Pour half the mixture into

  prepared tin.  Put a Tbs of the remainder into a cup, add a little natural

  red food coloring and mix well.  Add the colored mixture to the remainder

  left in the pan and mix well.  Pour over the mixture already in the tin.

  Leave until quite cold.  Dip a sharp knife into icing sugar and cut Turkish

  Delight into 1" bars.  Mix 1/2 oz cornflour with 1/2 oz icing sugar and

  roll bars in mixture to coat evenly.  Leave for 3-4 hours, then cut into 1"

  squares and coat again in mixture.  Leave overnight. Pack.

  

  Makes 49 pieces.

  

  ~-- GEcho/beta * Origin: Now we're cooking! (Virginia Beach, VA) (RA

  1:275/99) **

  

  Conf: [100] - Cooking            [Echo] From: THERESA MERKLING Number:

  15336 To: MARGE CLARK Date: 01/28/92 13:19 Subj: Qbook Refer: NONE Read:

  [N/A]                                 Private: No

  

  In a message to Pat Stockett <26 Jan 92 20:08> Marge Clark wrote:

  

  MC> (me, I'm hoping for multiple keyword search...I'd LOVE to be able MC>

  to scan for both cake and chocolate at the same time!

  

  Me too.  Ever since I started using Qbook I've worked at really specific

  keywords in the hopes that some day I could do just that. . . bread,

  buttermilk. . . etc.

  

  ~-- GEcho/beta * Origin: Now we're cooking! (Virginia Beach, VA) (RA

  1:275/99) **

  

  Conf: [100] - Cooking            [Echo] From: THERESA MERKLING Number:

  15337 To: ALL Date: 01/28/92 13:35 Subj: Apple Pie **CR** Refer: NONE Read:

  [N/A]                                 Private: No

  

  Here are a few more that may be keepers. . .

  

  ~Begin Recipe Export- QuikBook version 0.96 Beta A

 

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      Title: Twice-Cooked Divinity

 Categories: Candies

   Servings:  1

 

      2 c  Sugar

    1/2 c  Corn syrup

    1/2 c  Water

      1    Dash salt

      2    Stiffly beaten egg whites

      1 ts Vanilla

 

  Stir sugar into syrup, water and salt until dissolved; boil to medium ball

  stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating

  constantly. Cook remaining syrup to very hard ball stage or 265 degrees.

  Beat syrup into candy mixture. Continue beating until mixture holds its

  shape; stir in vanilla. Drop from teaspoon onto greased cookie sheet; swirl

  each piece to a peak.

 

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      Title: Two Minute Velvet Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      1    Milk chocolate chips (12 oz)

      1    Semisweet chocolate (6 oz)

      1 cn Sweet condensed milk (14 oz)

    1/3 c  Confectioners sugar

      1 ts Vanilla

      1 c  Chopped nuts

 

  Grease a 8" x 8" pan.  Microwave the chips and condensed milk, uncovered,

  in a 2 quart bowl, on high, for 2 minutes.  Stir until smooth.  Stir in

  sugar and vanilla, then add nuts until well blended.  Pour into a prepared

  pan, and spread evenly.  Chill until firm.

 

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      Title: Two Toners

 Categories: Candies, Chocolate, Syd's book

   Servings:  1

 

     12 oz Chocolate Chips

     12 oz Butterscotch Chips

    1/2 c  Chopped Walnuts

      2 tb Cooking Oil

           Mini Marshmallows

 

  Melt butterscotch chips and 1 tablespoon of oil in top of double boiler

  over hot, not boiling water.  Stir in walnuts.  Pour into pan.  Arrange one

  layer of mini-marshmallows on top.  Melt chocolate chips and 1 tablespoon

  of oil in top of double boiler over hot, not boiling water. Pour over

  marshmallows.  Chill.  Use a hammer and chisel to cut.  From: Syd's

  Cookbook.

 

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      Title: Valerie's Kids Snack

 Categories: Kids, Candies

   Servings:  6

 

    1/2 c  Peanut butter

    1/2 c  Honey

      1 c  Wheat germ

           Shredded coconut or:

           Chopped nuts

 

  1. In bowl, blend peanut butter, honey and wheat germ.  Roll into small

  balls

  

  2. Roll balls in coconut or nuts.  Refrigerate.

  

  Eat when chilled and hardened.

 

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      Title: Vassar Fudge

 Categories: Candies, Christmas

   Servings:  1

 

      2 c  Sugar

      2    Squares (2 oz) unsweetened

           -chocolate

      1 c  Light cream

      1 tb Butter

 

  Fudge was popular in the 19 th cntury at women's colleges. These recipes

  come froma booklet in 1905.

  

  Combine sugar, coarsely chopped chocolate, and cream.  Cook overmoderate

  heat, stirring only until sugar and chocolate have melted.  Continue

  cooking until mixture reaches 238 degrees or until a few drops tested in

  cold water form a soft ball. Remove from heat, add butter, and cool

  slightly. Beat until fudge begins to harden, then transfer to a buttered

  platter. Cut intosquares before the fudge is absolutely firm. Makes a

  little more than 1 pound. VARIATIONS: To make Wellesley Fudge, add 1/2 lb

  of marshmallows when the candy is removed from the heat.

 

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      Title: Velveeta Cheese Fudge

 Categories: Chocolate, Candies, Christmas

   Servings:  6

 

      1 lb Margarine or Butter

      1 lb Velveeta Cheese

      1 c  Cocoa

      4 lb Powdered Sugar

      2 c  Nuts, Chopped

      2 ts Vanilla

 

  Melt margarine and cheese together.  Mix in remaining ingredients.  Spread

  in greased pan. Cool. Cut in squares. Keep in refrigerator. Makes enough

  for a big party.

 

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      Title: Very Old Fudge

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

      2 c  White sugar

    1/2 c  Corn syrup

    1/2 c  Milk or cream

      1 ts Butter

      1 ts Vanilla

 

  Mix the first 4 ingredients, stirring occasionally. Boil until soft to

  medium ball stage. Cook, add vanilla and beat with a wooden spoon until

  stiff. Add nuts and cherries if desired. For chocolate fudge, add 2 tbls.

  cocoa.

  

  From the book "Treasured Mennonite Recipes" by Mennonite Community Relief

  Sales Volume 1

  

  AR/93

 

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      Title: Victoria Fudge

 Categories: Candies, 1941

   Servings:  6

 

      3 c  Sugar

    3/4 c  Sweet cream

      1 c  Coconut

    1/4 c  Chopped candied cherries

    1/4 c  Butter

    1/4 c  Chopped candied pineapple

      1 ts Almond or rose flavoring

    1/4 c  Chopped figs

 

  Combine cream, butter, and sugar.  Boil to soft ball stage (234 - 238 F).

  Remove from fire.  Cool to room temperature. Beat until creamy. Add chopped

  fruit and coconut.  Add flavoring. Pour into well-buttered shallow pan. Cut

  in squares. Mrs. Martin Nelson, Homestead, MI.

 

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      Title: Vinegar Taffy

 Categories: Candies

   Servings:  6

 

      1 c  Sugar

    1/2 c  Water

    1/4 c  Light corn syrup

    1/2 ts Salt

      2 tb Vinegar

      1 ts Vanilla or other flavoring

           -such as orange or lemon, or

           -use:

    1/2 ts Peppermint or:

      1 oz Bitter chocolate, grated

 

  From Grandma Ruby's recipe file: newspaper clipping

  

  Cook sugar, water, corn syrup, salt and vinegar until a few drops of the

  mixture will make a hard ball in cold water, 260 degrees on a candy

  thermometer.  Pour onto a greased dish or platter, sprinkle flavoring over

  top and turn the outer edges of the candy in toward the center until cool

  and firm enough to handle.

  

  Best results are obtained in pulling if the tips of the thumbs and fingers

  are dipped in cornstarch or fat. Use only the fingertips to pull taffy.

  When mixture can be handled, take up and pull out with both hands. Fold

  over and pull out again.

  

  As the mixture becomes cooler and the longer it is pulled, it will become

  stiffer and can be pulled out in a longer strand.  Pull until it is

  difficult to pull out and the mixture seems quite firm.

  

  Pull into long thin strips and cut immediately with greased scissors and

  roll each piece in powdered sugar or wrap in wax paper. Store cooled taffy

  in an air tight container in a cool dry place.

  

  If the taffy sugars, it can be recooked by putting it in a pan with 2

  Tablespoons corn syrup and 1/4 cup water.  Stir until dissolved and then

  recook according to original directions.

  

  Finely chopped nuts or fruit, as well as other flavorings, are added as the

  taffy is being pulled.

  

  I wish I had a date for this...I'd say recipe is at _least_ 30 years

  old...possibly 40, maybe even more...  This is a lesson to all of you to

  date your recipes, including newspaper clippings!

  

  From Florence "Ruby" Williams' files.

  

  Valerie Whittle

 

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      Title: Vinegar Taffy

 Categories: Candies, 1941

   Servings:  6

 

      2 c  Sugar

    1/8 ts Cream of tartar

      2 tb Butter

    1/2 c  Vinegar

           Few grains salt

 

  Combine all ingredients.  Boil to hard ball stage (265 - 270 F).  Cool.

  Pull until white and porous.  Cut in 1 inch pieces.

  

  The Household Searchlight

 

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      Title: Walnut Candy

 Categories: Candies

   Servings: 36

 

  1 1/2 c  Walnuts, coarsely chopped

    2/3 c  Butter or margarine

      1 c  Packed light brown sugar

      1    - 14 oz can sweetened

           -condensed milk

  1 1/2 ts Vanilla

 

  To toast walnuts, spread in a single layer in a 9" glass pie plate.

  Stirring every 2 minutes, microwave on high 6 minutes or until toasted.

  

  Place butter in a 2 quart glass measure. Microwave on high 1 minute. Blend

  in brown sugar and condensed milk. Stirring every 2 minutes, microwave on

  high 8 to 9 minutes or until mixture is a medium caramel color. Stir in

  vanilla and beat with a wooden spoon for 2 to 3 minutes. Fold in walnuts.

  Pour into buttered 8" square dish. Cool to lukewarm; then refrigerate until

  set. Cut into squares. Makes 36 pieces.

 

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      Title: Walnut Creams

 Categories: Candies

   Servings: 24

 

    2/3 c  Sweetened condensed milk

  4 1/2 c  Sifted confectioners' sugar

      1 ts Vanilla

    1/8 ts Salt

           Food coloring

           Walnut pieces

 

  DIRECTIONS: Mix well first 4 ingredients. Knead until smooth. Divide; color

  half pink and half green. Shape in 3/4" balls, and press a piece of walnut

  on each. Let stand until firm.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Walnut Penuche Drops

 Categories: Candies

   Servings: 30

 

      1 c  Light brown sugar, packed

    1/2 c  Granulated sugar

    1/4 c  Light corn syrup

    1/2 c  Light cream

      1 tb Butter

      1 ts Vanilla extract

  1 1/2 c  Coarsely chopped walnuts

 

  DIRECTIONS: Mix first 4 ingredients in saucepan. Cook, stirring, until a

  small amount of mixture forms a soft ball when dropped in cold water

  (238-F). (This takes 25 to 30 minutes.) Remove from heat; add butter and

  vanilla. Beat until blended; add walnuts, and stir until coated. Drop

  quickly by dessert-spoonfuls onto waxed paper.

  

  Source: Mom's old magazine clippings- 1940's to 1970's

  

  From: Sallie Austin

 

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      Title: Whiskey Balls

 Categories: Candies, Christmas

   Servings: 36

 

      3 c  Vanilla wafer crumbs

    1/2 c  Finely chopped pecans

    1/2 c  Unsweetened cocoa

      2 c  Confectioner's sugar

    1/2 c  Bourbon

      3 tb Light corn syrup

           Salt, if desired

 

  1.  Blend together the crumbs, nuts, cocoa, 1 cup confectioner's sugar,

  bourbon, corn syrup, and a dash of salt.  Form into small balls the size of

  walnuts.

  

  2.  Roll each ball in the remaining 1 cup confectioner's sugar and place on

  a cookie sheet.  Chill in the refrigerator for several hours or overnight.

  

  Note:  It is traditional in the South to use bourbon, but rye may also be

  used. This confection -- or at least a version of it -- was an early

  Southern version of those chocolate truffles that became the rage for

  chocolate lovers during the 1980s in this country. The whiskey balls are

  made, of course, with cocoa rather than chocolate.

  

  ~-From Craig Claiborne's "Southern Cooking"

  

  ~-Lovingly hacked in for the FIDO Cooking Echo by Wesley Pitts, the

    Bourbon Cowboy.

 

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      Title: Whiskey-Sour Popcorn Balls

 Categories: Candies

   Servings:  6

 

      2 qt Popped popcron

 

  Approximately 1/2 cup dry whiskey sour mix (2 packets of individual drink

  mix 1/2 cup sugar 1/4 tsp salt 1/4 cup light corn syrup 1/2 cup water 1/2

  tsp vinegar

  

  Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking

  pan.  Keep warm in over. Combine other ingredients in a large saucepan.

  Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from

  oven. Pour syrup mixture over popcorn.  Mix well.

 

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      Title: White Chocolate-Coffee Truffles

 Categories: Candies, Christmas

   Servings:  6

 

    3/4 c  Whipping cream

      1 tb Instant espresso or coffee

           -powder

     14 oz White chocolate, very finely

           -chopped

      2 tb Kahlua

           Dipping chocolate:

      1 lb White chocolate, very finely

           -chopped

      2 ts Vegetable oil

      3 tb Chocolate-covered coffee

           -beans, very finely chopped

 

  1. To make the truffles: In a medium saucepan, bring the cream and espresso

  powder to a boil.  pour over the chocolate and whisk until completely

  melted.  whisk in the Kahlua. Refrigerate until completely chilled and

  firm.

  

  2. With a tsp, place pieces of the chocolate onto a foil-lined baking

  sheet.  Refrigerate to firm; roll into balls and refrigerate again for

  about 30 minutes.

  

  3. To prepare the dipping chocolate: In the top of a double boiler set over

  hot water, place the chocolate and oil. stir until almost melted. Remove

  the top of the double boiler from the heat and stir until the chocolate has

  completely melted.  continue to stir until the chocolate has cooled and

  reaches a temperature of 90 degrees.

  

  4. Prepare 2 baking sheets by lining with aluminum foil.  Dip each candy

  center in the melted chocolate, shake off the excess and place on the

  baking sheet.  When you have dipped a row of candies, top each with a

  little of the chocolate- covered coffee bean.  Before each dipping, stir

  the chocolate vigorously with your fingers.  If the centers become too

  soft, chill for about 30 minutes.

  

  5. Let the candies set for about 2 hours before storing in refrigeration.

  If the centers start to come through the bottoms of the chocolates, as

  often happens with soft mixtures, dip the bottoms again in melted and

  cooled chocolate.

  

  Source:  Seattle Times Kitchen

 

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      Title: White Christmas

 Categories: Candies

   Servings: 30

 

      3 c  Kellogs Rice Bubbles

    3/4 c  Icing sugar

      1 c  Mixed dried fruit

      1 c  Desiccated coconut

      1 c  Powdered milk

    250 g  COPHA, melted, cooled

 

  1. Combine all the dried ingredients in a large mixing bowl and stir in the

  Copha. Mix well. 2. Press the mixture into a greased 30cm x 20cm lamington

  tin and refrigerate overnight. Serve cut into squares & lightly dusted with

  icing sugar.

  

  Hint.   250 gm of COPHA can be quickly and easily melted in the Microwave

  oven using the "Medium-High" cycle (70% power) for about 5-7 minutes. Stir

  and cool slightly.

 

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      Title: White Fudge

 Categories: Candies, Osg

   Servings:  1

 

      1 c  Sugar

           Water

      2 ea Egg whites

           Nuts

      2 c  Sugar

      1 c  Corn syrup; white

      1 ts Vanilla

 

  Cook 1 c. sugar and water to soft ball stage. Fold into stiffly beaten egg

  whites. In another kettle, cook at same  time sugar, syrup and a little

  water to hard ball stage. Pour into first mixture. Add vanilla and beat

  until it begins to harden. Add nuts if desired and pour on buttered plate.

  Cut into squares.

  

  Source: Mrs. Susie Woolard, Jacksontown Grange, Licking County, OH

 

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      Title: White Russian Truffles

 Categories: Candies, Chocolate, Christmas

   Servings:  6

 

  1 3/4 lb Milk chocolate, divided

      1 c  Whipping cream

    1/4 c  Kahlua

 

  1.   Chop finely 1 lb of the chocolate.  Melt in a double boiler to 120

  degrees.  Measure the cream into a 3-quart saucepan and bring just to the

  boil.  Remove from the heat and cool to 120 degrees.  Add the chocolate to

  the cooled cream and stir until the mixture is smooth.

  

  2.   Stir the Kahlua into the chocolate, mixing well.  scrape onto a baking

  sheet and refrigerate until firm.

  

  3.   Finely grate the remaining 3/4 lb of the chocolate.  (This is easiest

  to do using the grater blade of a food processor.) Remove the filling from

  refrigeration and form into small rough balls.  Place on a baking sheet

  lined with wax paper.

  

  4.   Roll the truffles in the grated chocolate, pressing gently to adhere.

  

  5.   Refrigerate overnight.  Remove from refrigeration 15 minutes before

  serving.  Note:  these truffles do not hold well at room temperature.

 

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      Title: Chow Mein Candy Clusters

 Categories: Candies, Appetizers, Snacks

   Servings:  6

 

     12 oz Butterscotch Morsels

      3 oz Chow Mein Noodles

      2 c  Salted Peanuts

 

  Melt butterscotch bits in top of double boiler.  Remove from heat and

  immediatesly stir in chow mein noodles until all are coated then quickly

  stir in peanuts.  Drop on wax paper with tablespoon.  Let cool until firm.

  Makes about 2 dozen.  VARIATION:  Substitute 2 cups Rice Krispies for chow

  mein noodles for Clusters Royale.  A lighter and less bludgeoning snack.

 

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