| Gram's 3-Way Fudge | Mary's Candied Pecans |
| Dianne's Choco-Covered Peanut Shells | Mexican Orange Candy |
| NEW Brenda's Easy Toffee | NEW Divinity Fudge |
| NEW Hop Scotchers | NEW Maple Cream Candy |
1 cup sugar 1 1/2 cups rich sweet milk 2 cups sugar Grated rind of 2 oranges Pinch of salt 1/2 cup butter 1 cup pecans
Melt 1 cup sugar in a large kettle while the milk is scalding in a double boiler. When the sugar is melted to a rich yellow, add the hot milk all at once stirring. It will boil up quickly so be sure to use a good-sized kettle. Add 2 cups of sugar to this mixture, stirring until dissolved; cook until it forms an almost hard ball (238 F). Just before it is done add grated orange rind, salt, butter and pecans. Beat until creamy, drop by spoonsful on waxed paper or pour onto a buttered platter to cool.
2 cups icing sugar 1 cup peanut butter 1/2 cup butter 1 tsp. vanilla
Make balls of the above. Freeze for 10 minutes. Melt a medium bag of chocolate chips with 2 tsp. parowax. Dip balls; place on waxed paper.
1 lb. pecans 1 cup sugar 1 tsp. cinnamon 1 tsp. salt 1 tbsp. water 1 egg white
In one bowl mix sugar and cinammon and salt. In second bowl, put water and egg white. Beat to a froth, not stiff. Pour pecans into egg white until coated. Then pour in sugar mixture and stir until sugar is all used up. Put on Pam-coated cookie sheet and bake at 300º for 45 minutes, stirring every few minutes.
Basic syrup: 2 cups brown sugar 1 cup white sugar 1 cup Pacific evaporated milk 1/2 cup margarine
Use a large pot. Put on high heat and bring to a full boil. Turn down heat and keep stirring occasionally and boil for 15 minutes. Test in cold water till it forms a medium hard ball.
1. Chocolate Fudge: If pot is large enough add to syrup; if not, have ready in a mixing bowl:
1 sm. pkg. chocolate chips 1 sm. pkg. butterscotch chips 1 jar marshmallow creme 1/2 cup raisins or chopped walnuts 1 large tsp. vanilla
Mix well until all chips are melted, then pour into a 9x13 pan. Gram uses Pam on her pans but margarine will do.
2. Butterscotch Fudge: Add to syrup:
1 large or 2 small pkgs. of butterscotch chips 1 jar marshmallow creme 1/2 cup slivered almonds or 1/2 cup fine coconut 1 large tsp. vanilla
3. Peanut Butter Chip Fudge: Add to syrup:
1 large pkg. peanut butter chips 1 jar marshmallow creme 1/2 pkg. nut nibs 1 large tsp. vanilla
Follow directions above. Grease or 'Pam' pans well. Let stand in pan till firm enough to cut. Turn out so the bottom can dry; store in a tight container. Candy can be made ahead and frozen, but put a lock on your freezer.
2 lb. butter 2 lb. brown sugar 2 cups corn syrup 2 tins condensed milk Grated peel of 1 orange (optional)
Melt the butter in a large saucepan and add the rest of the ingredients. Bring to a boil and cook without stirring to firm ball about 245 E F. Pour the toffee into a buttered cookie pan and cool. Cut into pieces about 1 ¼ x ¾ and wrap with waxed foil. ( You can get “Christ massy” foil from craft stores with a plastic lining on the back side )
2 cups sugar 1/2 cup water 1/4 cup light corn syrup 1/8 tsp salt 2 egg whites 1 tsp vanilla 1/4 tsp almond extract 1/2 cup candied cherries-halved 1/4 cup candied citron
Heat sugar, water, syrup and salt stirring until sugar is dissolved. Boil to 255 E F. In large bowl beat egg whites until stiff but not dry; pour the syrup mixture into them, beating with a whisk until mixture holds up in peaks. Add vanilla, almond extract and fruits. Pour into greased 8 inch square pan or drop from the tip of a spoon onto waxed paper. Remove candy from pan before cutting. Makes about 1 ½ lb.
1 6-oz. pkg. butterscotch chips 1/2 cup peanut butter 2 cups cho mein noodles 2 cups mini marshmallows
Melt chips in double boiler. Stir in peanut butter. Add noodles and marshmallows.
Stir well. Drop on waxed paperr and chill till set.
2 lbs. brown sugar 1 cup light cream or half and half
Stir till dissolved. Cook to firm ball stage.
Take off heat, add a little vanilla and beat till creamy. Pour into buttered pan.
Arachnophilia 4.0