These are from the family cookbook that my mother put together a few years ago.
2 lb. Almond white bark 2 cups chunky peanut butter 2 cups tiny marshmallows
2 cups Rice Krispy's 1 cup dry roasted peanuts chopped
Melt almond bark and fold in rest of ingredients and drop on wax paper. Let set and store in a sealed container.
1 cup sugar 1/2 tsp. Salt 1/2 cup butter 3 T. cup water
1 T. vanilla
Cook to light crack stage (285 degrees) (Test by adding a few drops to cup of cold water. The mixture will form a thin, pliable ribbon.). Pour onto a greased cookie sheet and cover with 1 cup chocolate chips or Hershey Chocolate Bar while hot. Sprinkle with 1/2 cup chopped walnuts and let harden. When doubling recipe use 1/2 butter and 1/2 oleo. It will make a jelly roll pan full.
2 cups sugar 1 cup butter 2 cups cream (1 1/2 can condensed milk)
1 cups chopped nuts salt 1 3/4 cups white corn syrup
Boil altogether except 1 cup cream for 30 minutes (after mixture comes to a boil) stirring constantly with a wooden spoon. Add 1 cup cream and boil to firm ball stage. (Check stage by dripping a little of mixture in a cup of cold water.) Add nuts (optional). Pour without beating into buttered jelly roll pan. After cooling cut into 1 inch squares.
Candies should be individually wrapped before storing in airtight container. I use this
recipe to make turtles. After cutting, form 1 piece around a whole pecan. Freeze. Dip in dipping chocolate and freeze again. Store in tightly covered container. carmel
2 bags of popcorn (6 quarts) 1 cup butter (2 sticks) 2 cups brown sugar
1/2 cup corn syrup pinch of salt 1/2 tsp. Baking soda
1 tsp. butter
Melt 1 cup butter. Add brown sugar, salt and corn syrup. Bring to a boil. Simmer for 5 minutes. Put corn in large uncovered roaster pan. Melt 1 tsp. Butter and add soda. Add to other mixture. Stir until foamy and pour over corn. Let stand for 15 minutes. Meanwhile turn oven to 250 degrees. Stir corn before putting in oven. Bake 1 hour, stirring every 15 minutes.
1 cup brown sugar 1 stick oleo 1/4 cup white syrup 1/2 tsp. Salt
1/2 tsp. Baking soda 4 quarts popcorn
Combine all ingredients except soda and popcorn in 1 1/2 to 2 quart dish. Bring to a boil, then cook on high for 3 minutes. Remove and stir. Cook for 1 minute longer. Remove from the microwave and stir in soda. Pop corn. Clean out any unpopped kernels. Put corn in a brown grocery bag. Pour syrup over corn. Close bag and shake. Cook in bag on high in microwave for 1 1/2 minutes. Take out and shake and cook another 1 1/2 minutes more. Pour into pan and cool or eat from the bag.
CHOCOLATE COVERED CHERRIES2 lb. Powdered sugar 1/2 lb. Butter 1 jar maraschino cherries (drained)
1 can eagle brand milk 1 block paraffin 12 oz. chocolate chips
Mix together sugar, butter, milk, and form into balls, then put cherries in center. Let stand in refrigerator or freezer. Dip into melted chocolate chips and paraffin that has been melted. (Could be melted in microwave) Cherries could be substituted with peanuts. When doing cherries make sure they are completely covered, because they will weep juice if not completely covered.
4 cups sugar 1/4 lb. Butter 1 tall can evaporated milk
Bring to a boil - stirring and watching closely. Boil to soft stage. Check by dropping a couple of drops in cold water to see if it forms a soft ball. Remove from the stove.
Stir in: 12 oz. chocolate chips 1 qt. Marshmallow crème 1 tsp. Vanilla
Nuts if desired
Turn into a buttered pan. After cooling cut into squares and store. You could try in microwave for 20-30 minutes on roast till soft ball stage. Watch and stir occasionally. After reaching softball stage add other ingredients.
CHOCOLATE NUT CLUSTERS
1 (6 oz.) pkg. butterscotch chips (1 cup) 1 (6 oz.) pkg. chocolate chips (1 cup)
Add (1 1/2 cups peanuts and 1 1/2 cups raisins) or add 3 cups peanuts (it might take more). Stir well till all the ingredients are covered. Drop by teaspoon full on waxed paper and chill. Store in a tightly covered container.
Spread Ritz crackers with peanutbutter. Place on wax paper. Freeze until hard. Heat dipping chocolate and dip frozen crackers and freeze again. Remove from wax paper and store in air-tight container.
4 cups sugar 1 cup water 1 cup white syrup
Boil to 290 degrees. Add color and flavoring (last). Use pure oil for best flavor. You can buy this at a drug store. Pour on buttered cookie sheets. Pick up edges and cut with scissors and drop in powdered sugar. Sift out candy and store in air tight container. Candy is a hard sucker candy.
Use peeling from thick skins off of grapefruit and oranges. Peel 1 grapefruit and 2 oranges. Put peeling, 1 cup sugar, and 1 cup water in pan and cook.
1. Boil with water and salt like potatoes.
2. Scrape white pulp off when tender when pricked with a fork.
3. Put peelings in sugar and water and boil down till transparent. Watch closely.
4. Snip into strips and roll in granulated sugar.
COCONUT MOUNDS CANDY
1/2 stick oleo 1 can eagle brand milk 1 (14 oz.) pkg. coconut
1 lb. Powdered sugar 12 oz. chocolate chips 1/2 cake paraffin
Melt oleo in eagle brand milk. Add coconut and powdered sugar. Spread on a cookie sheet pan. Refrigerate 30 to 45 minutes or overnight which is best. Cut in squares. Dip in melted chocolate and wax. Place on wax paper.
Optional: Use milk chocolate and put almond in the middle.
2 cups sugar 2 egg whites stiffly beaten 1/3 cup water 1/8 tsp. Salt
1/2 cup white syrup 1 tsp. Vanilla
Cook sugar, water and syrup until it spins a long thread or to hard ball stage (270 degrees). Slowly pour syrup over stiffly beaten egg whites to which salt has been added. Add vanilla. Continue beating until candy holds shape when dropped from a spoon. You may add nuts, food coloring, or coconuts. Drop on wax paper to set. Store in airtight containers.
1/4 lb. Butter 1/2 cup milk *2 (4 serving) pkg. regular chocolate pudding
1 lb. Powdered sugar 1 tsp. Vanilla 1 cup chopped nuts or coconut
Chocolate for dipping 1/2 block of paraffin
Melt butter, add pudding just as it comes from package and stir until well blended. Add milk and bring to boil. Boil 2 minutes stirring constantly. Cover. Remove from heat and add sugar, vanilla, and nuts. Stir until mixture is smooth. Shape into egg shapes. Place on tray covered with wax paper. Chill thoroughly. Coat with melted chocolate and some paraffin. Chill again. Store in tightly covered container.
*vanilla pudding, almond extract, 1 1/2 cups coconut instead of nuts.
*butterscotch pudding, vanilla and chopped walnuts.
FOUR MINUTE FUDGE
1 lb. Sifted powdered sugar (3 3/4 cups) 1/2 cup cocoa
Mix well. Put into 6-8 measurement cup. Make a well in middle, put 1/4 cup evaporated milk or cream and 1 stick of butter. Put in microwave for 2 1/2 minutes on high. Mix altogether. Meanwhile count 24 marshmallows and put in big bowl. Put on high for 1 1/2 minutes. Mix in fudge mixture and put in buttered 9 x 9 pan. Put in refrigerator for 1 hour or freezer for 1/2 hour. Cut and eat.
HEAVENLY HASH CANDY
3 cups sugar 1 cup white syrup 1 1/2 cups half-n-half cream 1 tsp. Vanilla
Boil slowly until it turns a
color and form a firm ball in cold water. Remove from stove and add vanilla. Beat until stiff and add nuts - when stiff pour into buttered pan and let cool. Carmel
HOMEMADE FANNIE MAES
1 stick butter 2 lb. Powdered sugar or more 1 small pkg. (3 oz.) coconut
12 oz. chocolate chips 1 can sweetened condensed milk 1 1/2 cups nuts(optional)
1/2 cake (1/8 lb. Paraffin)
Cream butter and blend evenly into the sugar. Stir in coconut and nuts. Add milk and work mixture into stiff dough. Form into 1 inch balls and chill them thoroughly several hours or overnight. Melt paraffin and chocolate chips. Dip balls in chocolate and place on wax paper. Refrigerate until used.
Can melt chocolate and wax in microwave. During dipping you might have to reheat mixture.
2 cups granulated sugar 1/8 tsp. Salt 1/2 cup light syrup 2 egg whites
1 tsp. Powdered sugar 1/2 cup water 1 tsp. Vanilla
Mix sugar, syrup, water, and salt in sauce pan. Heat slowly, stirring until sugar is dissolved. Then boil gently without stirring to soft ball stage (240 degrees). Meanwhile beat egg whites stiff. Gradually pour 1/3 of syrup over them beating constantly. Continue to cook remaining syrup to hard ball stage (265 degrees). Beat this syrup gradually into egg white mixture and beat until mixture will just hold its shape. Beat in vanilla and powdered sugar. This small amount of powdered sugar makes for real improvement in the texture. For variety change to a red or green color.
2 cups brown sugar 2 cups white sugar 1 cup sweet milk
3 cups coconut 1 tsp. butter
Boil sugar and milk until soft ball stage. Remove from fire. Add coconut and butter. Beat until creamy. Then drop by spoon on waxed paper.
Mix 1/4 of 8 oz. cream cheese. Stir until soft and creamy. Add color and flavoring (1/4 tsp. or less) to cream cheese. Add powdered sugar until firm. You will have to knead in at the last to get to the firmness you need. Roll into small balls and dip in granulated sugar and press into candy molds. (If you don't have molds press with a fork.) Let mints air dry over-night and then store in air-tight containers with wax paper between layers. (Approximately 160 mints)
5 quarts popped corn 1 cup oleo 2 cups brown sugar
½ cup light corn syrup 1 tsp. salt ½ tsp. baking soda
Spread freshly popped corn on 1 large sheet pans and keep warm. Combine oleo, sugar, syrup, and salt in 2 qt. heavy saucepan. Boil to firm ball stage (248 degrees) about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Pour syrup over corn and stir. (Hard to mix at first, easier after corn is in oven a while.) Bake 35-40 minutes, stirring every 10-15 minutes. Janet uses microwave popcorn. Make sure unpopped kernels are removed before adding syrup.
PEANUT BUTTER BALLS
Ben Thornton's favorite
1 box powdered sugar (1 lb.) 2 cups graham cracker crumbs
1 cup chunky peanut butter 1/2 cups peanuts
1 can coconut 1 tsp. vanilla
2 sticks margarine
Form balls on cookie sheets. Freeze. Melt 2 cups chocolate chips and 1/2 cake paraffin. Dip balls while frozen. Put on waxed paper.
PEANUT BUTTER BON BONS
1 1b. oleo (butter) 4 cups peanut butter 3 lb. Powdered sugar
1 large Hershey Bar 12 oz. chocolate chips 3 tsp. vanilla
3/4 cake paraffin
Combine oleo, sugar and peanut butter. Make into small balls. Freeze balls. Melt chocolate chips, candy bar, and wax. (Double boiler or microwave) Stir in vanilla. Insert
Toothpicks into candy balls and dip in chocolate mixture (a fork maybe used). Yield: 125 balls.
(Grandma Yarbrough I was not always successful with this one)
2 cups sugar 1 cup water 1 cup light corn syrup
1 tsp. Butter or oleo 1/4 tsp. Salt 1/4 tsp. Baking soda
2 cups unroasted (raw) Spanish or Virginia peanuts
Combine sugar, corn syrup, and water in heavy skillet. Cook slowly, stirring till sugar dissolves. Cook to soft-ball stage (test a few drops in cold water). Add peanuts and salt. Cook to hard-crack stage stirring constantly (remove candy from heat while testing). Add butter and soda; stir to blend (mixture will bubble.) Pour onto buttered large plates or platters. Cool partially by lifting around edges with spatula. Keep spatula moving under mixture so it won't stick. When firm but still warm turn over. Pull edges to make brittle and thinner in center. Break into pieces when cold.
Makes about 2 pounds.
Mix and set aside: 1 1/2 tsp. Baking soda 1 tsp. Water 1 tsp. vanilla
Mix in a large pan: 1 1/2 cups sugar 1 cup water 1 cup light syrup
Cook over medium heat stirring occasionally to 240 degrees. Stir in 3 T. oleo and 1 pound unsalted peanuts.
Cook over high heat stirring constantly to 300 degrees. Remove from heat immediately and add soda mixture. Mix thoroughly and pour quickly onto buttered cookie sheets (2). Spread to 1/4 inch thick, cool, and break.
PEANUT BRITTLE (Microwave)
(Bonnie Frye, a teacher that works with Aunt Marcia)
Put together in 1 gallon measuring cup.
1 cup raw peanuts 1/8 tsp. salt 1 cup sugar 1/2 cup white syrup
Stir and cook on high 3 minutes. Remove and stir. Add 1 tsp. oleo, 1 tsp. vanilla. Cook on high for 3 minutes. Remove and stir. Cook on high for 2 minutes. Stir in 1 tsp. baking soda. Pour onto buttered cookie sheets and spread quickly.
PEANUT BRITTLE (Microwave)
In a 1 1/2 qt. Casserole stir together and microwave 4 minutes on high:
1 cup sugar 1/2 cup white corn syrup
Add 1 cup roasted salted peanuts and microwave on high 3-5 minutes stirring occasionally.
Add 1 tsp. Butter and 1 tsp. Vanilla. Blend well and microwave on high 1-2 minutes.
Add 1 tsp. Baking soda and gently stir until light and foamy.
Pour mixture onto lightly greased cookie sheet. Let cool 1/2 to 1 hour. Break into small pieces and store in air-tight containers.
1 cup warm mashed potatoes (can use instant) 1/4 lb. Butter 3 T. vanilla
1/4 cup cream 5 lb. Powdered sugar
Mix the mashed potatoes, butter, vanilla, and cream together. Then add the powdered sugar a little at a time mixing well. You will need to knead the dough till its firm enough. Form into balls, Freeze before dipping chocolate coating. An make ahead of time and freeze to store. You may add different flavored extracts. Also different food coloring if desired.
Dipping chocolate: Hershey's chocolate bars and small amount of paraffin. Store in air-tight containers.
1 pkg. 12 oz. Chocolate chips 1 cup peanut butter 1 stick oleo
1 box Crispix cereal 3 cups powdered sugar
Melt chips, peanut butter, and oleo. Pour over cereal stirring to coat. Put powdered sugar into sack or large plastic bowl. (I use my big green Tupperware bowl.) Add mixture and shake to coat. Store in tightly covered container.
REESES PEANUT BUTTER CENTERS
Mix together: 2 cups crunchy peanut butter 1 stick oleo 1 tsp. vanilla 2 cups powdered sugar salt to taste
You might need more powdered sugar. Form into balls. Freeze. Dip in chocolate. Store in airtight containers.
Use home-made caramels (Check in candy recipes). Mold around pieces of pecans. Freeze candy before dipping. Melt extra large Hershey's candy bar in micro-wave. Add a small chunk of melted paraffin. Dip frozen candy into chocolate with a fork. Shake as you take it out. Place on wax paper until hardened. Store in an air tight container.
2 cups sugar 2 T. butter 1/2 cup vinegar 1/8 tsp. cream of tartar
pinch of salt flavors and/or colors
Boil all together except the flavors and/or colors to a hard ball stage. Check by putting a few drops in a cup of cold water. When finished add flavors and/or colors. Pour on buttered cookie sheet. Let slightly cool. Candy will still be very hot. Butter hands before starting to pull. Divide up and pull until creamy looking. After pulling to desired creamy look twist ropes of taffy. After hardening break into pieces and wrap. Store in airtight containers.
1 ½ cups granulated sugar
2/3 cups evaporated milk
2 T butter or oleo
¼ tsp salt
2 cups miniature marshmallows
1 ½ cups chocolate chips
½ cup chopped pecans or walnuts (optional)
1 tsp vanilla extract
For Peanutty Chocolate Fudge: SUBSTITUE 1 2/3 cups Peanut Butter chips & Milk Chocolate chips for Chocolate chips and ½ cup chopped peanuts.