Candy

MMMMM----- Recipe via Meal-Master (tm) v7.
07
Title: A 14-Minute Maple Candy
Categories: Candies
Servings: 6
4
1
1/4
1
1
c
c
c
c
ts
Maple sirup
Cream
Butter
Nut meats, chopped
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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MMMMM----- Recipe via Meal-Master (tm) v7.07
Title: A 2-Minute Fudge
Categories: Candies, Christmas
Servings: 36
1
1/2
1/4
1/4
1
1/2
1
lb
c
ts
c
tb
c
c
Powdered sugar
Cocoa
Salt
Milk
Vanilla extract
Butter
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
2
1/4
1/4
2
1/2
c
c
ts
c
ts
1/4 c
1 c
1/4 c
Light corn syrup

Sugar
Salt
Water
Egg whites
Almond extract
Red or green food coloring
Soft butter or margarine
Toasted chopped almonds
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
2
1/2
1
1/2
c
c
c
lg
c
(1 pound) butter
Sugar
Whole almonds
Package chocolate chips
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
1
1
3
c
c
c
oz
Water
Butter
White sugar
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
2
2 1/4
2
2
4
tb
ts
c
c
ts
c
Plain gelatin
Lemon juice
Unsweetened applesauce
Chopped nuts
Vanilla
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.
MMMMM
Title: Applesauce Fudgies
Categories: Candies
Servings: 16
2
1/2
1/2
2
1
1
1
1/2
1/4
1/4
1/2
c
c
c
ts
c
ts
ts
ts
c
Squares unsweetened
-chocolate
Butter
Sweetened applesauce
Eggs, beaten
Brown sugar, firmly packed
Vanilla
Sifted flour
Baking powder
Baking soda
Salt
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
2
1/2
1
lb
tb
c
c
White chocolate
Solid vegetable shortening
Whole toasted almonds
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
2/3
1
1
6
oz
c
ts
lb
oz
Jar creamy peanut butter

Softened margarine
Vanilla
Confectioner's sugar
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)...
MMMMM
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
MMMMM
Title: Basic Divinity
Categories: Candies
Servings: 6
2
1/2
1/2
1
2
1
1
c
c
c
pn
lg
ts
c
White Sugar, Granulated

Light Corn Syrup
Water
Salt
Egg Whites
Vanilla Extract
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 240F. STEP 6: Test the syrup when the
thermometer registers 246F. Continue testing until it reaches the
firm-ball stage, 246 to 260F. 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.
MMMMM
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
1
1/3
1/3
1/4
1/4
1
qt
c
c
c
c
ts
ts
Popped popcorn
Sugar
Corn syrup
Water
Butter
Salt
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
MMMMM
Title: Benne Brittle
Servings: 6
2
1/2
1/2
2
c
ts
ts
c
Sugar
Vanilla extract
Lemon extract
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
4
1 1/2
1
2
1 1/2
c
tb
tb
tb
tb
c
Sugar
Cocoa
White corn sirup
Vanilla
Butter or butter substitute
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.
MMMMM
Title: Black Walnut Taffy
Servings: 6
2
1
1/2
1/2
1
1
1/4
1/2
c
tb
c
c
c
ts
ts
c
Sugar
Sweetened condensed milk
Chopped nuts
Molasses
Vanilla
Salt
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.
MMMMM
Title: Bonbons
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
Servings: 6
2
1
1
1/8
1
1/4
1
c
c
c
ts
tb
ts
c
Brown sugar
Sugar
Milk
Baking soda
Salt
Bran
Boil all ingredients except bran to soft ball stage (234 room temperature. Add bran. If desired, 1/2 cup raisins,
may be added. Beat until stiff enough to knead. Turn onto
with powdered sugar. Knead until smooth. Shape into a roll
Margaret E. Johnson, Kent, WA.
238 F). Cool to

dates, or nuts
board dusted
and slice.
MMMMM
Title: Brazil Nut Bark
Categories: Candies
Servings: 1
12
1
1
1/2
oz
tb
c
c
Semisweet chocolate pieces

Butter
Chopped Brazil nuts
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.
From: Sallie Austin

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Title: Brown Sugar Fudge - Penuche
Servings: 6
1
1
1/2
3
2
4
1 1/2
1/2
c
c
c
tb
oz
tb
ts
c
White Sugar, Granulated

Light Brown Sugar, Firm Pack
Heavy (Whipping) Cream
Molasses *
Unsweetened Chocolate
Butter
Vanilla
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 230F and 240F. 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 (110F). 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.
MMMMM
Title: Brown Sugar Slices
Categories: Candies
Servings: 6
2
1
2
1
1
1
4
1
c Brown sugar
c Lard
Eggs
ts Baking soda
ts Cream of tartar
ts Vanilla
c Flour
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.
MMMMM
Title: Brown Sugar Taffy
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
MMMMM

Title: Brown Sugar Squares
Servings: 6
2 1/2 c
1 3/4 c
2 tb
1 ts
2 tb
1 c
1 c
Brown sugar
Evaporated milk
Corn sirup
Vanilla
Coconut
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.
MMMMM
Title: Buckeyes
Categories: Chocolate, Candies
Servings: 6
2
1 1/2
1/2
1
1
c
c
c
ts
lb
Powdered Sugar
Creamy Peanut Butter
Unsalted Butter, Room Temp
Vanilla Extract
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.
MMMMM
Title: Buckeyes
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
MMMMM
Title: Buckeyes
Categories: Candies
Servings: 6
1
1/2
3
1
c
c
tb
lb
Powdered sugar
Peanut butter
Butter
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.
MMMMM
Title: Butter Toffee
Categories: Candies
Servings: 6
2 1/4
1
1/2
1 1/4
1 1/2
c
ts
c
c
c
Sugar
Salt
Water
Butter (2 1/2 sticks)
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
MMMMM
Title: Butter-Scotch
Servings: 6
1/2
1/4
1/2
2
1/2
1/2
c
c
c
ts
c
ts
Brown sugar
Sugar
Vinegar
Water
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
MMMMM
Title: Buttered Brazil Nuts
Categories: Candies
Servings: 12
1/2
1/3
1
1 1/2
1 1/4
1/4
c
c
ts
ts
c
To 3/4 cup whole Brazil nuts

Water
Brown sugar
Light corn syrup
Cream of tartar
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
MMMMM
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.
From: Sallie Austin
MMMMM
Title: Butterfingers Candy
Categories: Candies
Servings: 1
1
1/3
1
1/3
c
c
c
c
Peanut butter
Light corn syrup
Sugar
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
MMMMM
Title: Buttermilk Pecan Pralines
Categories: Candies, Entertain
Servings: 40
3
1
1
1
3/4
2
2
c Sugar
ts Baking Soda
Pinch Of Salt
c Buttermilk
c White Corn Syrup
tb Butter
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 (238F). 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.
MMMMM
Title: Butterscotch
Servings: 60
1/2
3
1/2
30
c
c
ts
g
Water
Sugar
Cream of tartar
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.
MMMMM
Title: Butterscotch Candy
Categories: Penn-dutch, Candies
Servings: 1
2
1/4
4
1
c
c
tb
tb
Sugar
Butter
Water
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.
MMMMM
Title: Butterscotch Fudge
Servings: 6
1/4 c Butter
3/4
1
1
1/4
1/2
1
2
c
c
ts
ts
c
c
tb
Sour Cream
White Sugar
Vanilla
Salt
Nuts
Brown Sugar
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
MMMMM
Title: Butterscotch Candy
Servings: 1
1
1/4
1
1/4
1/3
1/4
c
c
c
ts
c
ts
Brown sugar
Corn syrup; light
Water
Salt
Butter
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
MMMMM
Title: Cactus Candy
Categories: Candies
Servings: 6
3
1
2
1
c
c
tb
tb
Granulated sugar
Water
Orange juice
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.
MMMMM
Title: Candied Apples
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.
MMMMM
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
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.
MMMMM

Title: Candied Cranberries
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
MMMMM
Title: Candied Fruit
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
MMMMM
Title: Candied Fruit Peel
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
MMMMM
Title: Candied Grapefruit
Categories: Candies
Servings: 1
3
2 1/2 c
1 1/4 c
2 tb
5 oz
1 tb
Plump, pink grapefruit,

- preferably organic
Sugar
Water
Corn syrup
Superfine sugar; for coating
Semisweet chocolate
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 superfine 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
MMMMM
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.
From: Sallie Austin
MMMMM
Title: Candied Peels
Categories: Candies
Servings: 6
6
1 3/4
1/2
1 1/2
3
c
c
c
oz
Navel oranges
Sugar
Clear corn syrup
Water
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*
MMMMM
Title: Candied Spiced Walnuts
Categories: Candies
Servings: 2
1
1/4
2
1/2
1/2
1/2
2
c
ts
ts
ts
ts
c
c
Sugar
Salt
Cinnamon
Nutmeg
Cloves
Water
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.
MMMMM
Title: Candied Watermelon
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
MMMMM
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.
MMMMM
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.
MMMMM
Title: Candy- Peanut Butter, Easter Eggs
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.
MMMMM
Title: Candy-Stick Logs

Categories: Candies
Servings: 6
2
1 1/3
1
1/3
2/3
1/3
1
8
qt
c
c
c
ts
ts
ts
Popped popcorn
Sugar
Water
Light corn syrup
Vinegar
Salt
Vanilla
(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
MMMMM
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
MMMMM
Title: Caramel Candy
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
MMMMM
Title: Caramel Crisp
Servings: 1
1/2
1
1
3
3
1/2
c
c
ts
ts
tb
ts
Baking molasses
Brown sugar
Butter
Vinegar
Water
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
MMMMM
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
MMMMM
Title: Caramels Au Chocolat (Chocolate Caramels)
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
MMMMM
Title: Caramels Mous Au Chocolat (Soft Chocolate Caramels)
Servings: 1
1/2
9
2
1 1/4
lb
oz
oz
oz
Sugar
Fresh heavy cream
Cocoa powder
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
MMMMM
Title: Caramels
Servings: 6
2
2
1 3/4
1
1
c
c
c
c
c
Sugar
Cream
Corn sirup
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.
MMMMM

Title: Caramels
Categories: Candies
Servings: 6
2
1
1
1
1
1
1
c
c
c
c
c
tb
c
Sugar
Milk
Brown Sugar
Butter
White Syrup
Vanilla
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
MMMMM
Title: Caramels
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
MMMMM
Title: Caramels
Categories: Candies
Servings: 40
1
1
1
14
1
c
c
c
oz
ts
Sugar
Butter
Dark Karo corn syrup
Can sweetened condensed milk
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.
MMMMM
Title: Caramels
Servings: 40
125
2
1 1/2
400
1/2
1/4
1
g
tb
c
g
c
ts
ts
Butter
Golden syrup
Sugar
Can sweetened condensed milk
Water
Cream of tartar
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.
MMMMM
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
MMMMM
Title: Carmels
Categories: Candies
Servings: 6
2
1
1
1
1
1
1
c
c
c
c
c
tb
c
Sugar
Milk
Brown Sugar
Butter
White Syrup
Vanilla
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
MMMMM
Title: Carrot Fudge
Servings: 6
1 1/2
1/2
3 1/2
1/2
1/2
c
ts
c
c
c
Grated carrots
Lemon flavoring
Sugar
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.
MMMMM
Title: Cathedral Windows
Categories: Candies
Servings: 10
2
1
1
1
3
tb Margarine
c Chocolate chips
Egg, beaten
c Powdered sugar
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
MMMMM
Title: Champagne Truffles
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
MMMMM
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
MMMMM
Title: Cherry Walnut Divinity
Servings: 6
2
1/8
1
3
1
1
1
1
ts
c
c
c
c
ts
c
Egg whites
Salt
Light brown sugar
Water
Chopped walnuts
Vanilla
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.
MMMMM
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.
MMMMM
Title: Chitty-Chitty Bang-Bang Fudge
Servings: 1
2
4
1/4
2
1
1
c
tb
lb
ts
cn
ts
Sugar
Cocoa
Butter (or margarine)
Light corn syrup
Evaporated milk, small
-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
MMMMM
Title: Choco Scotch Clusters
Categories: Cookies, Candies, Christmas
Servings: 10
6
6
1/4
3
oz
oz
c
c
Chocolate Chips, Semisweet

Butterscotch Morsels
Peanut Butter
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.
MMMMM
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.
MMMMM
Title: Chocolate Peanut Butter Cups
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
MMMMM
Title: Chocolate Covered Cherries
Categories: Candies
Servings: 20
60
3
3
2
1
tb
tb
c
lb
Maraschino cherries w/stems

Butter
Light corn syrup
Powdered sugar
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.
MMMMM
Title: Chocolate Creme De Mints
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.
MMMMM
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.
MMMMM
Title: Chocolate Fingers
Servings: 32
1
1
3
1/3
1/3
1/3
c
c
tb
c
c
c
Powdered sugar
Powdered milk
Unsweetened cocoa powder
Raisins
Glace'cherries
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.
MMMMM
Title: Chocolate Liqueur Shells
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.
MMMMM

Title: Chocolate Peanut Butter Log
Categories: Candies
Servings: 6
3
3/4
2
1
2
3
1/3
tb
oz
ts
ts
tb
ts
c
Peanut butter
Quick-cooking oats
Unsweetened cocoa
Vanilla extract
Plus 1 1/2 tsp water
Sugar or equivalent
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
MMMMM
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
MMMMM
Title: Chocolate Walnut Fudge
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.
MMMMM
Title: Chocolate Bourbon Balls
Categories: Candies
Servings: 3
1/2
4
1
1/4
1
c
c
c
c
pk
Margaine or butter
Powdered sugar
Finely chopped nuts
Bourbon
(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.
MMMMM
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
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
MMMMM
Title: Chocolate Mints (Karin Brewer)

Categories: Candies
Servings: 6
12 oz Chocolate chips
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.
MMMMM
Title: Chocolate Fudge
Servings: 1
2
2
2
2/3
1
2
c
tb
tb
c
ts
tb
Sugar
Cocoa; or 2 sq. chocolate
Karo
Milk
Vanilla
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
MMMMM
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
MMMMM
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)
MMMMM

Title: Chocolate Covered Candied Cherries
Categories: Candies
Servings: 6
50
3/4 c Cherry brandy
-into pieces
-pieces
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!
MMMMM

Title: Chocolate Marshmallow Fudge
Servings: 6
1
1/4
4
2
1/2
lg
lb
c
pk
Can Evaporated milk

Butter
Sugar
Chocolate pieces ( 6 Ozs ea)
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.
MMMMM
Title: Chocolate Scotch Truffles
Servings: 40
1 1/2 lb Good-quality unsweetened
-chocolate
2
Egg yolks
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.
the
and
and
Sprinkle a shallow dish generously with cocoa. Dip each truffle in

melted chocolate, covering it completely. Then lift it out with a fork
roll it in the cocoa. Arrange the truffles on the baking sheet again,
chill before serving.
Source: "The New Basics Cookbook," Julee Rosso & Sheila Lukins
MMMMM
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
MMMMM
Title: Chocolate Fruit Balls
Categories: Candies, Chocolate, Gift
Servings: 25
125
1/3
1/3
2
60
180
60
g
c
c
ts
g
g
g
Dried apricots, chopped

Raisins, chopped
Sultanas, chopped
Grated orange rind
Dark chocolate, grated
Dark chocolate, extra
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
MMMMM
Title: Chocolate Popcorn Fudge
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.
MMMMM
Title: Chocolate Toffee
Categories: Candies
Servings: 64
1
2/3
1 1/2
1 1/2
c
c
c
oz
Sugar
Light corn syrup
Half-and-half
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

MMMMM
Title: Chocolate Nut Caramels
Servings: 6
2
1/2
2
1/2
6
1
2
c
c
c
c
tb
c
ts
White sugar
Corn syrup
Cream
Butter or margarine
Cocoa
Walnuts
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.
AR/93
MMMMM
Title: Chocolate Filled Eggs
Categories: Candies
Servings: 8
8
8
1
1/2
1/2
-Robbie Shelton XXXJ77A

oz Dark Couverture Chocolate
lg Eggs
c Heavy Cream
Stick Butter
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.."
MMMMM
Categories: Candies, Chocolate, Gift, Christmas
Servings: 24
1/3
150
30
1
1/4
c
g
g
tb
c
Thickened cream
Dark chocolate
Butter
Brandy
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.
MMMMM
Title: Chocolate Candy Squares
Servings: 24
1/2
2
1
6
1 1/2
2/3
1
c
c
c
oz
c
c
c
Margarine (melted)
Vanilla wafer crumbs
Chopped walnuts
Pkg. chocolate chips
Flaked coconut
Evaporated milk
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.
MMMMM
Title: Chocolate Balls with Cherry Cordial Centers
Categories: Candies, Martin
Servings: 6
50
3/4 c Cherry brandy (more may be
-necessary)
-into pieces
-pieces
7/8 c Butter, softened
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
MMMMM
Title: Chocolate Toffee Candy
Servings: 1
1/2
1/2
3/4
1/2
c
c
c
c
Coarsely chopped pecans

Butter
Brown sugar, packed
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.
MMMMM
Title: Chocolate Butterscotch Fudge
Servings: 1
1
15
1/2
6
6
1/4
1
1
c
oz
c
oz
oz
c
ts
c
Sugar
Water
Butterscotch flavored pieces
Butter or regular margarine
Vanilla
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.
MMMMM
Servings: 16
6
4
1/2
2
4
Karen Mintzias
oz Semisweet chocolate *
tb Unsalted butter **
ts Vanilla extract
Egg yolks, lightly beaten
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
MMMMM
Title: Chocolate Peanut Butter Ribbon Fudge
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
MMMMM
Title: Chocolate Caramels

Servings: 6
2
1
1/2
2
1
3
c
c
c
c
c
Sugar
Brown sugar
Chopped nuts
Corn sirup
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
MMMMM
Title: Chocolate Nougatines
Servings: 6
1
1/3
1/3
1/4
1/4
2
1
1/4
1/2
c
c
c
c
ts
Sugar
White corn sirup
Strained honey
Water
Salt
Egg whites
c Chopped nuts
ts Vanilla
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.
MMMMM
Title: Chocolate Dipped Candies
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
MMMMM
Title: Chocolate Fudge
Servings: 6
2 c Sugar
2
Squares unsweetened
-chocolate
OR 6 Tbsp cocoa
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
MMMMM
Title: Chocolate Nut Chews
Categories: Candies
Servings: 1
1 1/2
1/4
1/2
1/3
1/3
1
1 1/2
1/2
c
c
c
c
c
ts
c
c
Sugar
Cocoa
Pet evaporated milk
Butter
Peanut butter
Vanilla
Quick rolled oats
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.
MMMMM
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
MMMMM
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.
MMMMM
Title: Chocolatey Peanut Brittle
Categories: Candies, Entertain, Chocolate, Christmas
Servings: 6
1/4
1
1
1
1/2
1/4
1 1/4
c
ts
tb
c
c
c
c
Cocoa
Baking Soda
Butter
Sugar
Light Corn Syrup
Whipping (Heavy) Cream
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.
MMMMM
Title: Christmas Delight Candy
Servings: 1
1/2
1
1/2
1/2
1/2
1
1
lb
pk
lb
lb
c
c
Marshmallows
Figs; small package
Dates; stoned
Almonds; blanched
Pecans; or walnuts
Cocoanut; shredded
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
MMMMM
Title: Cinnamon Candy
Servings: 6
1 c Brown sugar
2
1/2
1
1/2
tb
c
tb
c

Corn sirup
Cinnamon
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.
MMMMM
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
MMMMM
Title: Cinnamon Pecans
Categories: Candies
Servings: 4
3 1/2
3
1
1/2
1
c
ts
ds
c
c
Pecans
Cinnamon
Salt
Water
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!!
MMMMM
Title: Cocoanut Caramels
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
MMMMM
Title: Coconut Almond Balls
Categories: Candies, Chocolate, Microwave
Servings: 26
4 c (8 1/2-oz) shredded coconut
-(fresh package!)
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]
MMMMM
Title: Coconut Bon Bons

Servings: 1
15
1/2
2
12
24
4
oz
c
c
oz
oz
tb

Butter, or margarine
Coconut, grated dried
Semi-sweet chocolate
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.
MMMMM
Title: Coconut Candy
Categories: Candies
Servings: 6
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
1
3/4
6 3/4
2
1
1/2
1/8
1 1/2
c
tb
c
oz
tb
c
ts
ts
c
Sugar
Light corn syrup
Evaporated milk
Pitted dates
Butter
Chopped nuts
Vanilla extract
Salt
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.
From: Sallie Austin
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Title: Coconut Patties
Servings: 6
3
1/4
1/2
2
1 1/2
1/2
1
3
c
c
c
c
ts
c
tb
tb
Sugar
Water
Coconut
Vanilla
Chopped nuts
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
6
2
1/8
1
1/2
1
1
tb
tb
tb
ts
ts
ts
lb
cn
Instant mashed potato

Water
Milk
Salt
Butter
Almond extract
Confectioners' sugar, sifted
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.
From: Sallie Austin
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Title: Coconut Roll
Servings: 6
2
1/2
1/2
2
1/2
2
1/2
1
2
c
c
c
tb
c
tb
ts
ts
tb
Sugar
Thin cream
Chopped nuts
Chopped raisins
Toasted coconut
Salt
Vanilla
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
Servings: 1
1/2
1
2
2
1
1
1/2
c
c
c
lb
ts
ts
lb
Water
Corn syrup
Sugar
Spanish peanuts (raw)
Salt
Soda
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
1/4
1
2
1
3
c
c
tb
c
c
tb
Maxell House instant coffee

Bourbon
Water
Fine vanilla wafer crumbs
Chopped walnuts
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
1
1
4
1/2
c
c
c
tb
ts
Sugar
Coffee Rich or Half & Half
Cream (no sub!)
Margarine or butter
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.
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Title: Cornflake Balls
Categories: Kids, Candies
Servings: 6
1
1/2
3 1/2
1
c
c
c
lg
Peanut butter
Honey
Cornflakes
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
Servings: 1
2
1/2
2
3
3/4
c
c
tb
tb
ts
Sugar
Water
Butter
Corn syrup; white
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
Servings: 1
3
1
2
2
oz
ts
c
oz
Cream cheese, softened

Heavy cream
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.
From: Sallie Austin
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Title: Creamy Mocha Fudge
Servings: 1
1/2
3 1/2
1/4
1/2
2
1/2
c
c
c
c
tb
c
Cocoa
Icing sugar
Whipping cream
Butter
Coffee, very strong
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
Servings: 1
3
1
1/8
1
1/2
1
2
c
c
ts
lb
lb
tb
ts
Sugar
Evaporated milk
Salt
Peanut butter
Marshmallow fluff
Butter
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
1/4
1/4
4
1
c
c
c
c
c
Butter or margarine
(4Tbs) honey
Sugar
Oatmeal, uncooked
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
Servings: 6
3
1
1
1/2
1/2
1
1
1
1/4
c
tb
c
c
c
c
ts
c
ts
Sugar
Pitted and chopped dates
Water
Vanilla
Chopped marshmallows
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
1/4
1/2
3
1/4
2
1
1
tb
c
ts
tb
ts
c
c
c
Butter, softened
Corn syrup
Vanilla extract
Nonfat dry milk
Salt
Sifted confectioners' sugar
Finely cut dates
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.)
From: Sallie Austin
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Title: Delicious Fudge
Categories: Penn-dutch, Candies, Christmas

Servings: 1
1
1
2/3
2
2
2
1
1
c
c
c
oz
tb
tb
ts
c
Brown Sugar
Sugar
Milk, Condensed
Butter
Corn Syrup
Vanilla
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 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.
From: Sallie Austin
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Title: Divinity Candy
Servings: 1
3
3/4
2
1/2
1
1/2
1/2
c
c
ea
c
ts
ts
c
Sugar
Water
Egg whites
Corn syrup; light
Vanilla
Salt
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
Servings: 6
1 1/2
1
1/2
3/4
1
1
1
c
c
c
c
pn
White sugar
Brown sugar
Corn syrup
Water
Of salt
Egg white
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
AR/93
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Title: Divinity Fudge
Servings: 1
2 1/2
1/2
1/2
1/4
1
1/2
1/4
1/4
c
c
c
ts
ts
c
c
c
Sugar
Water; hot
Corn syrup; white
Salt
Vanilla
Nut meats
Candied cherries
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
1/2
1/2
2
1
c
c
c
lg
ts
Sugar
Light Corn Syrup
Water
Egg Whites At Room Temp.
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 248F.
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 272F.
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
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
1
2
1
1
1
1/4
1/4
1
1 1/3
lb
tb
tb
tb
ts
ts
ts
pn
c
-Jo Ferry cmsj69b

Confectioners sugar
Water
Light corn syrup
Butter; softened
Vanilla
Salt
Almond extract
Cream of tartar
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
1/3
1/2
1
3 1/2
c
c
ts
ts
c
Soft butter
Light corn syrup
Salt
Flavoring
( 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
Servings: 32
2 c Miniature marshmallows
-(optional)
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
Servings: 10
2
2/3
1 1/2
1/4
2
1 1/2
1
1/2
tb
c
c
ts
c
c
ts
c
Butter or margarine
Evaporated milk, undiluted
Sugar
Salt
Miniature marshmallows
Semi-sweet chocolate morsels
Vanilla extract
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.
MMMMM

Title: Easy Toffee Bars
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
1/4
1/2
5
6
1/4
1 1/4
1
1
2
12
1
c
c
ts
tb
ts
ts
tb
c
tb
oz
2 c
1/4 c
Sifted confectioners sugar

Plus 1 tb sifted flour
Salt
Baking cocoa
Eggs, separated
Cream of tartar
Vanilla
Water
Heavy cream
Sugar
Marshmallows, cut up
-melted and cooled
Light cream
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
MMMMM
Title: English Toffee
Categories: Candies
Servings: 1
2
1
2
1/4
1/4
c
c
tb
c
c
Sugar
Butter
Vinegar
Gourmet Golden Syrup
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.
MMMMM
Title: English Toffee Candy
Servings: 1
1
3/4
3/4
1/8
c
c
c
ts
Sugar
Corn syrup; light brown
Cream; thin
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
MMMMM
Categories: Candies
Servings: 18
1 lb Butter
2 c Sugar
1 c Chocolate chips melted a bit
-or1 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
MMMMM
Categories: Candies
Servings: 2
4
4
1/2
2
1/2
c
tb
c
c
c
Sugar
Vinegar
Water
Butter
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
MMMMM
Title: European Cocoa Fudge

Servings: 1
3
2/3
1/8
1 1/2
1/4
1
c
c
ts
c
c
ts
Sugar
European Style Cocoa
Salt
Whole milk
Butter
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.
MMMMM
Title: Fantasy Fudge
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
MMMMM
Title: Fig Squares
Servings: 6
1
1/3
1
2
1
1/4
3/4
c
c
c
tb
c
ts
c
Figs
Crystallized ginger
Powdered sugar
Lemon juice
Toasted coconut
Salt
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.
MMMMM
Title: Five Pound Fudge
Servings: 6
4 1/2
12
1/4
1
12
12
2
2
c Sugar
oz Can evaporated milk
lb Butter
Jar marshmallow creme
oz Semi-sweet chocolate chips
oz Milk chocolate bar
c Chopped pecans or walnuts
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
MMMMM
Title: Fondant Mints
Categories: Candies
Servings: 1
2
4
1/8
6
1
1
c
c
ts
ts
Water
Sugar
Cream of tartar
Corn syrup
Mint flavoring to taste
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.
MMMMM
Title: Fondant Patties
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
MMMMM
Title: Fondant
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
MMMMM

Title: Fondant
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
MMMMM
Title: Fondant, Cooked, and Candy Recipes
Categories: Candies
Servings: 2
3
1 1/3
1/4
1/3
1
c
c
ts
c
ts
Sugar
Water
Salt
Light corn syrup
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.
From: Sallie Austin
MMMMM
Title: Foolproof Dark Chocolate Fudge
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.
MMMMM
Title: Foolproof Dark Chocolate Fudge
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)
MMMMM
Title: Frango Mints
Categories: Candies
Servings: 1
12
1
1/2
1 1/2
2
2
oz Chocolate
Peppermint extract
c Margarine
c Powdered sugar
Eggs
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.
MMMMM
Title: French Nougat
Servings: 6
2 c Sugar
1 c White syrup
1/4 c Water
Combine ingredients. Boil
-to brittle stage (300 F)
MMMMM------------------------------PART 2----------------------------------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.
MMMMM
Title: French Taffy
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.
MMMMM
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.
From: Sallie Austin
MMMMM
Title: Frontier Fudge

Categories: Candies, Entertain, Christmas
Servings: 5
1/2
12
4
10
2
c
oz
c
oz
oz
12
12
1
2
oz
oz
tb
c
Jim Vorheis
Butter
Evaporated milk
Sugar
Large marshmallows
-chopped
Semisweet chocolate chips
Milk chocolate, chopped
Vanilla
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
MMMMM
Title: Frosted Walnuts
Categories: Candies
Servings: 6
1 1/2
1/2
1 1/2
1
1
1
c
c
ts
lb
ts
ts
Sugar
Sour cream
Vanilla
Walnuts or pecans
Cinnamon
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).
MMMMM
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
MMMMM
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 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
MMMMM
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.
MMMMM

Title: Fudge a la Louise
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]
MMMMM
Title: Fudge
Servings: 20
3
3/4
2/3
12
7
1
1
c
c
c
oz
oz
c
ts
Sugar
Margarine
Evaporated Milk
Semi-Sweet Chocolate Chips
Marshmallow Creme
Nuts
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.
MMMMM

Title: Fudge
Servings: 6
5
1
1/4
1
1
12
2
c
lg
lb
ts
Sugar
Can evaporated milk
Butter
Vanilla
Large pack chocolate chips
oz Jar marshmallow creme
c Nuts
Boil sugar, milk,

Remove from heat;
marshmallow creme
buttered pan. Let
butter and vanilla 10 minutes, stirring constantly.

stir in chocolate chips and marshmallow creme; stir until
and chocolate chips are melted. Pour into a 9 x 12 inch
cool and mark into squares.
MMMMM
Title: George Bush Pralines
Categories: Candies
Servings: 6
1 lb Brown sugar
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
MMMMM
Title: Giant Chocolate Kiss -- Microwave (Joann Pierce)
Categories: Candies, Microwave
Servings: 6
1
1/2
1/2
1/4
1
1/2
lb
c
c
c
ts
c
Powdered sugar
Cocoa
Butter (no imitation)
Milk
Vanilla
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.
MMMMM
Title: Glace Nuts and Fruits
Servings: 6
1 c Sugar
1/2 c Water
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
MMMMM
Title: Golden Popcorn Patties
Servings: 1
2
1/2
1
1/4
c
c
c
ts
Sugar
Syrup; light
Water; hot
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
MMMMM
Title: Graham Cracker Candy
Categories: Candies
Servings: 1
1 c Sugar
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.
MMMMM
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.
MMMMM
Title: Gramp's Microwave Peanut Brittle
Servings: 1
1
1/2
2
1
1
1
1/8
c
c
c
tb
ts
ts
ts
Sugar
White Karo syrup
Peanuts
Margarine or butter
Vanilla
Soda
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.
MMMMM
Title: Grand Marnier Nanaimo Bars
Categories: Canadian, Candies
Servings: 1
2
1
1/2
2/3
1/3
c
c
c
c
c
Graham wafer crumbs

Coconut, unsweetened, flaked
Pecans; toasted, chopped
Butter
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:
over Grand Marnier
bars. (Bars can be
months. Let soften
Stir butter into chocolate until melted; spread evenly

layer. Let cool for 20 minutes in refrigerator; cut into
covered, refrigerated up to 2 weeks, or frozen up to 2
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
MMMMM
Title: Grandma Ruby's Fabulous Fudge
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
MMMMM
Title: Gumdrops (Jim Vorheis)
Categories: Candies
Servings: 6
2
1/2
2
3/4
tb
c
c
c
Gelatin
Cold water
Sugar
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
MMMMM
Title: Gumdrops
Servings: 6
2
1/2
2
3/4
tb
c
c
c
Gelatin
Cold water
Sugar
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
MMMMM
Title: Halloween Apples on a Stick
Categories: Candies
Servings: 6
12
12
3
3/4
1
sm Red eating apples

Wooden skewere
c Sugar
c Light corn syrup
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]
MMMMM
Title: Halvah
Categories: Candies
Servings: 12
1
2
1
1
c
tb
ts
tb
Sesame Seeds
Honey
Vanilla (Optional)
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.
MMMMM
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
MMMMM
Title: Hard Tack Candy
Categories: Candies
Servings: 1
2
3/4
1
3/4
3/4
c
c
c
ts
ts
Sugar
Corn syrup
Water
Food coloring
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

Title: Hawaiian Bon Bons
Categories: Candies
Servings: 6
8
1
1/2
1
oz
c
c
ts
White chocolate, cut up

Unsalted macadamia nuts
Flaked coconut
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
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
Title: Heavenly Hash
Servings: 6
2
1
1/2
2
1
1/2
4
24
1
c
tb
c
tb
ts
c
tb
Sugar
Blanched and roasted almonds
Marshmallow cream
Vanilla
Chopped pecans
Grated unsweetened chocolate
Marshmallows
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
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.
MMMMM
Title: Hoarhound Candy
Servings: 6
1 1/3 ts
1 1/4 c
1/3 c
2 c
1/8 ts
Pressed hoarhound
Boiling water
White corn sirup
Sugar
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
Title: Holiday Mints
Categories: Candies
Servings: 4
2
1/2
1/2
1/4
1/2
1
1/2
c
c
c
ts
ts
Sugar
Water
Corn syrup
Cream of tartar
Peppermint flavoring
Food coloring
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
Title: Holiday Orange Balls
Categories: Candies
Servings: 24
1
3/4
3/4
1/2
pk
c
c
c
Vanilla wafers (crushed)

Coconut (grated)
Powdered sugar
Frozen orange juice *
* Undiluted Mix ingredients together; roll into balls the size of walnuts.
Yield: 24 pieces.
MMMMM
Title: Holiday Rum Balls
Categories: Candies
Servings: 4
3 1/2 c
1 1/2 c
1 c
1/4 c
1/3 c

Confectioners sugar, divided
Finely chopped peacans
Unsweetened cocoa
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
Title: Honey Bars
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
Title: Honey Drops
Servings: 6
2
1
1
1/8
c
tb
tb
ts
Strained honey
Lemon juice
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
Title: Honey Fudge
Servings: 6
2 c Sugar
2
Squares unsweetened
-chocolate
1/8 ts Salt
1 ts Vanilla
1/4 c Honey
Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt.
Stir
soft
Beat
from
until well blended. Cover until boiling point is reached. Boil to

ball stage (234 - 238 F). Cool to room temperature. Add flavoring.
until mixture is thick, creamy, and will hold its shape when dropped
a teaspoon. The Household Searchlight
MMMMM
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
Title: Honey Nougat
Servings: 20
1
1
1/2
3/4
1
c
c
c
c
Hazelnuts
Sugar
Water
Honey
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
Title: Honey Peanut Butter Fudge
Servings: 6
4
2
1
1
1
1/2
1
c Sugar
Egg whites
c Chopped nuts
c Water
c Honey
c Peanut butter
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
Title: Honey Taffy
Servings: 6
1 c Strained honey
1 c Sugar
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
Title: Horehound Drops
Categories: Candies
Servings: 1
1
1
2
2
c
c
c
tb
Karen Mintzias
Fresh horehound leaves
Water
Sugar
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
Title: Horehound Candy - For Colds
Servings: 1
2 c Best New Orleans sugar
1/2 c Horehound tea; strong
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
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 290 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
Title: Indoor S'mores
Categories: Candies
Servings: 48
2 tb Butter or margarine
11 1/2 oz Nestle milk chocolate
-morsels
1 ts Vanilla
10 oz Golden Grahams cereal (about
-8 cups)
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
Title: Irish Creme Fudge (Microwave)
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
Title: Ivinity
Servings: 6
2
1/2
2
1
1/2
1/8
1/2
1/8
c Sugar
c Corn sirup
Egg whites
c Chopped nuts
c Water
ts Salt
ts Vanilla
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
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
MMMMM
Title: Jim Crows
Servings: 6
2
2
1/2
1/3
1
1
c
c
c
c
ts
Squares unsweetened
-chocolate
Sugar
Cold water
Corn sirup
Chopped peanuts
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
Title: Jingle Bell Fudge

Servings: 64
12
1/2
2/3
1/2
oz
c
c
c
Butterscotch chips
Chunky peanut butter
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.
MMMMM
Title: Joann's Peanut Brittle
Categories: Candies, Entertain, Microwave, Christmas
Servings: 6
1
1/2
1
1
1
c Sugar
c Light corn syrup
ds Salt
To 1/2 C shelled raw peanuts
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.
MMMMM
Title: John Beresford Tipton Bars
Categories: Candies
Servings: 10
1
1
1
1
lb
c
c
c
Golden Almond Bars (5 Bars)

Froot Loops Cereal
Rice Krispies
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.
MMMMM
Title: Jordan Almond Bark
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
MMMMM
Title: Karen's Caramel Corn
Categories: Candies
Servings: 6
2
2
1
1/2
1
1
6
c
c
ts
c
ts
ts
qt
Butter
Brown Sugar
Salt
Karo Syrup
Baking Soda
Vanilla Extract
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.
MMMMM
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 !
MMMMM
Title: Kisses
Categories: Candies
Servings: 60
1
1/2
1
2
14
c
c
ts
c
oz
Butter
Sugar
Vanilla
Flour
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 375F. 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.
MMMMM
Title: Krispie Crunch Candy
Servings: 1
2
3
1
1
12
1/2
c Chunky peanut butter -18 oz

c Rice Krispies
Stick soft oleo
lb Posedered sugar
oz Chocolate chips
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
MMMMM

Title: Lady Aimes Toffee
Servings: 6
1/2
1/4
3/8
1/2
c
c
c
c
3/8
2
1
1/2
1/2
c
tb
ts
c
c
Sugar
Brown sugar
Corn sirup
Chopped raisins
Few grains salt
Evaporated milk
Any flavoring
Chopped nuts
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.
MMMMM
Title: Layered Mint Chocolate Candy
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
MMMMM
Title: Lemon Drops
Categories: Candies
Servings: 12
1/2
1 1/3
1/4
1/2
c
c
ts
ts
Water
Sugar
Cream of tartar
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.
MMMMM
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
MMMMM
Title: Lime Jellies
Servings: 20
1 1/4
2/3
2
1/4
1/2
1
c
c
tb
c
ts
ts
Sugar
Cold water
Gelatine
Hot water
Lime flavouring
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
MMMMM
Title: Lokum
Categories: Candies
Servings: 6
4
4 1/2
1
1
1
1
c
c
ts
c
ts
tb
Granulated sugar
Water
Lemon juice
Cornflour
Cream of tartar
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.
MMMMM
Title: Lollipops
Servings: 10
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.
MMMMM
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
MMMMM

Title: Macadamia-Orange Fudge (Microwave)
Categories: Chocolate, Candies, Microwave, Christmas
Servings: 2
1/2
1 1/2
5
2
1
c
c
oz
c
Butter
Sugar
Evaporated milk (1 can)
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

1 minute. Stir in sugar and milk. Cook on HIGH for 8
every 3 minutes. Add marshmallows and chocolate; stir
smooth. Stir in nuts and liqueur. Pour into prepared
firm. Cut into pieces.
glass bowl on HIGH,

minutes, stirring
and reheat until
pan. Chill until
Makes 2 pounds.
[ McCALL'S; January 1990 ]
Posted by Fred Peters.
MMMMM
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.
MMMMM
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
MMMMM
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
AR/93
MMMMM
Title: Maple Cream Balls
Servings: 6
2
2
1/8
1
2/3
c
ts
ts
ts
c
Maple sirup
Salt
Vanilla
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.
MMMMM
Title: Maple Fondant
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
MMMMM
Title: Maple Fudge
Servings: 6
1
1
2
1/4
1/2
1
tb
c
c
c
c
tb
Flour
Granulated White Sugar
Maple Syrup
Corn Syrup
Milk or Cream
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
MMMMM
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
MMMMM
Title: Marble Fudge
Servings: 1
3/4
1/4
1/4
1/2
1
1/4
c
c
c
ts
c
c
Peanut butter, divided

Butter, softened
Corn syrup
Vanilla
Icing sugar
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
MMMMM
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
MMMMM

Title: Marry Ellen's Fudge
Categories: Candies, Chocolate, Microwave, Christmas
Servings: 6
1
Bag semisweet chocolate

-chips
Bag butterscotch chips
Regular-size can Eagle milk
-(evaporated milk)
Vanilla extract
1/2
1
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
MMMMM
Title: Marshmallows
Categories: Candies
Servings: 6
1
1/3
1/2
2/3
1/2
1/4
1/4
c
c
c
ts
c
c
Envelopoe gelatin
Cold water
Sugar
Light corn syrup
Vanilla
Cornstarch
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.
MMMMM

Title: Marshmallow Cream Fudge
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.
MMMMM
Title: Marshmallow Easter Eggs
Categories: Candies
Servings: 26
2
2
1/2
2
1/2
1/2
tb
c
c
ts
ts
3/4 lb
-Robbie Shelton
Envelopes Unflavored
-Gelatin
-Cold Water
-Boiling Water
Sugar
Salt
Vanilla
Flour
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.
MMMMM
Title: Marshmallows
Servings: 6
1
1
1/2
1
1/4
c
ts
c
tb
c
Sugar
Vanilla
Hot water
Gelatin
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
MMMMM
Title: Marshmallow Fudge
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
MMMMM
Title: Marshmallow Cream Nut Candy
Servings: 6
1 1/2
1
1/2
2/3
1/2
1/2
1
1/8
c
tb
c
c
c
c
ts
ts
Sugar
Chopped marshmallows
Milk
Chopped nuts
Chopped raisins
Vanilla
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.
MMMMM
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.
MMMMM
Title: Mayan Truffles

Servings: 6
1
12
1
1/8
6
1/4
c
oz
ts
c
oz
c
Whipping cream
Semi-sweet chocolate chips
Instant coffee
Coffee liqueur
Semi-sweet chocolate pieces
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.
MMMMM
Title: Mexican Candy
Categories: Candies
Servings: 6
1/4 c Water
1 c Evaporated milk (do not
-dilute)
1 pn Of salt
2 ts Orange peel, grated
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.
MMMMM
Title: Mexican Fudge
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
MMMMM
Title: Microwave Peanut Brittle
Servings: 12
1
1
1/2
1/8
1
1
1
c
c
c
ts
ts
ts
ts
Raw Peanuts
Sugar
White Corn Syrup
Salt
Butter
Vanilla
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.
MMMMM
Title: Microwave Fudge
Servings: 6
1
1/2
1/4
1/4
1
1/2
lb
c
c
lb
ts
c
Cocoa
Milk
Butter or margarine
Vanilla
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....
MMMMM
Title: Microwave Carmel Corn
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.
MMMMM
Title: Microwave Never-Fail Fudge
Categories: Candies, Chocolate, Microwave, Christmas
Servings: 1
2 1/2
1/4
2/3
7
6
1/2
c
c
c
oz
oz
oz
Sugar
Margarine
Evaporated milk
Marshmallow creme
Chocolate chips
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
MMMMM
Title: Microwave Creamy Fudge
Categories: Candies, Microwave, Chocolate, Christmas
Servings: 1
1 1/2
12
1/4
2
12
1
1
c
oz
c
c
oz
ts
c
Sugar
Evaporated milk
Butter or margarine
Chocolate chips (2 cups)
Vanilla
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.
MMMMM
Title: Microwave Divinity Candy
Servings: 1
3
1/2
2/3
2
1/2
c Sugar
c Light corn syrup
c HOT water
Large egg whites
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.
MMMMM
Title: Microwave Pecan Brittle
Servings: 6
1 c Pecan halves
1 c Sugar
1/2
1/8
1
1
1
c
ts
ts
ts
ts
Light corn syrup

Salt
Butter
Vanilla
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.
MMMMM
Title: Microwave Divinity
Categories: Candies, Microwave, Entertain
Servings: 30
3
1/2
2/3
1/4
1
1/4
1
c
c
c
ts
Sugar
Light corn syrup
-Water
-Salt
Egg white
ts -Vanilla
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.
MMMMM
Title: Microwave Fudge (From Sear's Microwave Cookbook
Categories: Candies
Servings: 36
1 1/2
1
1/2
16
12
1
1
c Sugar
tb Butter
c Evaporated milk
Large Marshmallows
oz Chocolate chips
c Nuts, chopped
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
MMMMM
Title: Milano Figs in Cocoa
Categories: Candies
Servings: 6
12
1
1/4
2
2
c
c
tb
tb
Ripe figs--peeled
Ricotta cheese
Heavy cream
Orange liqueur
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.
MMMMM
Title: Milk Chocolate Praline
Servings: 6
3
1/2
3/4
12
1/4
1
1
c
ts
c
oz
c
c
ts
Sugar
Salt
Water
Milk Chocolate Morsels
Corn syrup - light
Pecans - coarsely chopped
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.

MMMMM
Title: Milk Chocolate and Orange Truffles
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
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
MMMMM
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*
MMMMM
Title: Mimosa Crystals
Categories: Candies
Servings: 1
1
1
1
1
1
c
oz
c
tb
c
Flowers
Gum arabic
Water
Corn syrup
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
MMMMM
Title: Miniature Chocolate-Peanut Butter Pies
Categories: Candies
Servings: 6
1 1/4
5
1/2
2 1/2
2
1/2
c
tb
c
tb
tb
c
Graham cracker crumbs

Unsalted butter, melted
Plus 2 T sour cream
Powdered sugar
Whipping cream
Plus 2 T creamy peanut
-butter..do not use oldFashioned 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 peanutbutter 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.
MMMMM
Title: Miniature Candy Bars
Servings: 1
1
2/3
1/2
1/2
12
12
1
lb
c
ts
ts
oz
oz
lb
Confectioners sugar
Vanilla
Almond extract
Butterscotch flavored pieces
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.
MMMMM
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
MMMMM
Title: Mint Truffles
Servings: 24
10
1/3
1/4
3 1/2
oz
c
c
oz
Mint chocolate chips

Whipping cream
Butter
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.
MMMMM
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.
MMMMM
Title: Mints

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
MMMMM
Title: Minty Mallows
Servings: 12
14
1 1/2
2
1
oz
c
c
c
Sweetened Condensed Milk

Mint-Chocolate Chips
Marshmallows, Miniature
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.
MMMMM
Title: Mixed Toffees
Categories: Candies
Servings: 24
4 1/2
1
1/4
4
c
c
c
tb
Sugar
Butter
White vinegar
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.
MMMMM

Title: Mocha Fudge
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.
MMMMM
Title: Mocha Truffles
Servings: 30
11 1/2
1/2
2
2
2/3
oz
c
ts
ts
c
Milk chocolate chips

Whipping cream
Instant coffee granules
Coffee-flavored liqueur
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.
MMMMM
Title: Mochalettes
Categories: Candies
Servings: 40
1
1 1/4
1/3
1
1/2
1/4
1/2
c
c
c
tb
tb
c
ts
Vanilla(graham) wafer crumbs

Icing sugar (powdered)
Nuts, chopped
Cocoa
Instant coffee
Milk
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.
MMMMM
Title: Mokettes Aux Amandes (Almond Mochettes)
Servings: 1
5
1
1/4
2 1/2
2
1
oz
ts
lb
oz
tb
tb
Chocolate
Coffee concentrate
Sweet almonds
Milk
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
MMMMM
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.
MMMMM
Title: Molasses Candy (Old-Fashioned Pull Taffy)
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.
MMMMM
Title: Molasses Popcorn Balls
Categories: Candies
Servings: 10
4
2
1
1/2
2
1
qt
c
c
ts
tb
ts
Popped Corn
Molasses
Sugar
Salt
Butter
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!
MMMMM
Title: Molasses Squares
Servings: 6
1/2
1/3
1/3
1/3
c
c
c
c
Sugar
Molasses
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.
MMMMM
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.
MMMMM
Title: Molasses Taffy (Pull Candy)
Categories: Candies
Servings: 6
2
3
1
1/4
c
tb
c
ts
Molasses
Butter
Sugar
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
MMMMM
Title: Molasses Taffy
Servings: 6
1
2
1/8
3/4
1
1/8
c
ts
ts
c
tb
ts
Molasses
Vinegar
Salt
Sugar
Butter
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
MMMMM
Title: Moravian Mints

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.
MMMMM
Title: Mr Pibb Pralines
Categories: Candies
Servings: 12
1
1
1
1
c
c
c
c
Sugar, Granulated
Brown Sugar, Dark, Packed
Mr. Pibb
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.
MMMMM
Title: Never-Fail Cream Candy
Categories: Candies
Servings: 25
2/3
2
1/4
2
4
1
2/3
c
c
ts
tb
tb
ts
c
Cream
Sugar
Salt
Corn syrup
Butter
Vanilla
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.

MMMMM
Title: No Bake Special K Candies
Categories: Candies
Servings: 1
1/2
2
1/2
2
1/2
3
1
c
c
c
tb
c
c
c
Butter
Sugar
Water
Cocoa
Peanut Butter
Oatmeal Or:
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.
MMMMM
Title: No-Cook Peanut Butter Balls
Categories: Candies, Kids
Servings: 6
1
1
1 1/2
1 1/2
1
c
c
c
c
lg
Peanut butter
Light corn syrup
Dry powdered milk
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.
MMMMM
Title: Northwestern Apricot Candy
Categories: Candies
Servings: 1
2
1
2
1
1/8
2
1/2
1/2
c
c
tb
ts
tb
c
1/3 c
(5-1/2 oz) pkgs. dried

-apricots (2 cups)
Warm water
Sugar
Cornstarch
Salt
Unflavored gelatin
Cold water
To 2/3 c. chopped or
-slivered almonds, or
-chopped walnuts
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
MMMMM
Title: Northwestern Apple Candy
Categories: Candies
Servings: 1
4
2
1/2
2
1
1/8
2/3
1
1
1/3
tb
c
c
tb
ts
c
ts
tb
c
To 5 unpeeled apples
Unflavored gelatin
Cold water
Sugar
Cornstarch
Salt
Coarsely chopped walnuts
Grated lemon peel
Lemon juice
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
pulp.
thick.
thick.
gelatin in cold water. Mix sugar, cornstarch and salt; add to apple
Cook again over low heat, stirring constantly, until mixture is very
Add gelatin; stir until gelatin is dissolved and mixture is again
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
MMMMM
Title: Nutted Caramel Popcorn Balls
Categories: Candies
Servings: 6
1
2
2
1
1/2
lb
tb
qt
c
c
Dairy caramels
Hot water
Popcorn (to 2 1/2 qt)
Mixed salted nuts
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.
From: Sallie Austin
MMMMM
Title: Nutty Chocolate Mint Fudge
Servings: 12
7
1 1/2
2/3
1/4
oz
c
c
c
Marshmallow Cream, (1 Jar)

Sugar
Evaporated Milk
Butter
1/4
1 1/2
1/2
1
ts
c
c
ts
Salt
Mint-Chocolate Chips
Chopped Nuts
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.
MMMMM
Title: Oat Brittle
Servings: 6
1
1/2
1/8
1/8
2
c
c
ts
ts
tb
Sugar
Flaked oat cereal, uncooked
Salt
Baking soda
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
MMMMM
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
MMMMM

Title: Old Fashioned Caramels
Servings: 1
2 1/2
2
2
1/2
4
1
1
tb
c
tb
c
oz
ts
c
Butter
Brown Sugar
Molasses
Condensed Milk
Vanilla
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.
MMMMM
Title: One Bowl Chocolate Fudge
Categories: Cyberealm, Candies
Servings: 24
1
2/3
1
1/8
1
pk
c
ts
ts
c
8 squares semisweet chocolat

Vanilla
Salt
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.
MMMMM
Title: Opera Vanilla Fudge
Servings: 1
3 1/2
1
1/8
1/2
1/2
1
lb Sugar
qt Cream
ts Cream of tartar
Caramel recipe
lb Nuts
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
MMMMM
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
MMMMM
Title: Orange Gumdrops
Categories: Candies
Servings: 72
1
1
3/4
1
c
c
c
pk
Sugar
Light corn syrup
Water
(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
MMMMM
Title: Panocha
Categories: Candies
Servings: 6
2 1/2
1
1
1
3/4
1
1/2
c
ds
tb
tb
c
ts
c
Brown sugar
Salt
Corn Syrup
Butter
Milk
Vanilla
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
MMMMM
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
MMMMM
Title: Pastel Popcorn Balls
Categories: Candies
Servings: 16
1/4
1/2
1/2
1/2
1/2
c
c
c
c
ts
Vegetable oil
Popcorn, unpopped
Light corn syrup
Sugar
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.
From: Sallie Austin
MMMMM
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
MMMMM
Title: Peanut Brittle
Servings: 6
1
1/2
1
1
1
1
c
c
c
ts
ts
ts
Sugar
White corn syrup
Roasted, salted peanuts
Butter
Vanilla
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.
MMMMM
Title: Peanut Brittle - Micro
Servings: 6
1/2
1
1
1
1
1
c
c
c
ts
ts
ts
White Karo Syrup

Sugar
Salted, roasted Peanuts
Vanilla
Butter
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.
MMMMM
Servings: 6
1/2
1
2
4
1
c
c
c
c
tb
Water
Corn syrup
Sugar
Peanuts
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.
MMMMM
Servings: 6
1
1/2
1/2
1
c
c
c
c
Sugar
Corn syrup
Water
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.
MMMMM
Servings: 6
2
1/8
1/2
1
1
c
ts
ts
tb
c
Sugar
Salt
Soda
Butter
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.
MMMMM
Servings: 6
2
3
1
1 1/2
1
1
1 1/2
1
c
tb
c
tb
Sugar
Corn syrup
Water
Butter
Pinch salt
c Peanuts
ts Soda
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.
MMMMM
Servings: 9
1/2
1/4
1/4
2
c
c
c
tb
Dark corn syrup

Molasses
Sugar
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.
From: Sallie Austin
MMMMM
Servings: 2
1 1/2
3/4
2
1/2
3/4
1
3/4
lb
lb
oz
ts
lb
ts
pt
Sugar
Glucose; or karo
Butter
Vanilla
Peanuts
Baking soda; heaping
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
MMMMM
Servings: 6
2
1
1/2
1
1/8
c
tb
ts
c
ts
Sugar
Butter
Baking soda
Peanuts
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
MMMMM
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
MMMMM
Title: Peanut Butter Delights
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
MMMMM
Title: Peanut Butterscotch Squares
Categories: Cookies, Candies
Servings: 6
1/2
1/2
1 1/3
2/3
2/3
1
1/2
2
c
c
c
c
c
Butter or oleo
Brown sugar
Sifted flour
Sugar
Light corn syrup
6 oz pkg butterscotch pieces
c Chunk-styled peanut butter
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 350F 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.
MMMMM
Title: Peanut Butter Pinwheels
Categories: Candies
Servings: 48
1/2
1/8
1/2
4
1
c
ts
ts
c
c
Cold Mashed Potatoes

Salt
Vanilla
Icing Sugar
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.
MMMMM
Title: Peanut Butter Fudge
Servings: 2
3/4
1/2
1/2
1
1/2
4
3/4
c
c
c
ts
ts
c
c
Peanut butter
Soft butter or margarine
Light corn syrup
Vanilla
Salt
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.
From: Sallie Austin
MMMMM
Title: Peanut Butter Balls or Eggs
Categories: Candies
Servings: 6
1
2
3
3
6
lb
c
lb
ts
oz
Margarine
Peanut butter
Vanilla
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.
MMMMM
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
MMMMM
Title: Peanut Butter Eggs
Categories: Candies
Servings: 12
1
8
1/2
1 1/2
2
2 1/4
c
oz
ts
ts
lb
c
Margarine
Cream cheese
Salt
Vanilla
Powdered sugar
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.
MMMMM
Title: Peanut Butter Brittle
Servings: 1
2
1/3
1/2
1
1/2
c
c
c
ts
c
Sugar
Chunky Peanut Butter
Light Corn Syrup
Baking Powder
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.
MMMMM
Title: Peanut Butter Chocolate Fudge
Servings: 6
12
14
1/4
1/2
oz
oz
c
c
Pkg peanut butter chips

Can condensed milk
Butter
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.
MMMMM
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
MMMMM
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
MMMMM
Title: Peanut Butter Balls
Categories: Candies
Servings: 6
1 1/2 c Peanut butter
2 c Icing sugar
1/4
1
2
1/3
c
ts
c
c
Butter/margarine , softened
Vanilla
Semi-sweet chocolate chips
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!
MMMMM
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.
AR/93
MMMMM
Title: Peanut Butter Bars
Categories: Cookies, Candies, Chocolate
Servings: 6
3/4
2
1 1/2
1
6
1
c
c
c
lb
oz
tb
Butter
Peanut butter
Crushed graham crackers
Powdered sugar
Chocolate chips
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)
MMMMM
Categories: Candies, Chocolate, Gift
Servings: 6
2 c Peanut butter
1/2
4
3
12
c
c
c
oz
Melted butter
Powdered sugar
Rice Krispies
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.
MMMMM
Servings: 1
2
3/4
2
1/2
1
4
c
c
tb
ts
ts
tb
Sugar
Milk
Butter
Salt
Vanilla
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
MMMMM
Categories: Candies, Chocolate, Desserts, Entertain
Servings: 6
1
1
12
2
1/3
lb
lb
oz
lb
Butter
Creamy peanut butter
Chocolate chips
Powdered sugar
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
MMMMM
Servings: 6
1
2
1
1/4
1
1/2
1
c
tb
ts
lb
c
c
c
Sugar
Vanilla
Peanut butter
Brown sugar
Evaporated milk
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.
MMMMM
Title: Peanut Candy
Categories: Candies
Servings: 6
2 c Shelled peanuts
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
MMMMM
Title: Peanut Candy
Servings: 6
2 c Sugar
3
1
2
1
1 1/2
1 1/2
1/8
tb
ts
c
c
ts
tb
ts
Corn sirup
Vanilla
Shelled peanuts
Water
Baking soda
Butter
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
MMMMM
Title: Peanut Mojhy
Servings: 1
1
1
1
1
2
3/4
c
c
c
c
oz
lb
Brown Sugar
Molasses Or:
Syrup
Water
Butter
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.
MMMMM
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.
MMMMM
Title: Peanut-Chocolate Fluff Fudge
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
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
MMMMM
Title: Pecan Penuche
Categories: Candies
Servings: 10
2
3/4
1/8
2 1/2
1
3/4
c
c
ts
tb
ts
c
Dark Brown Sugar, Firm Pack

Milk
Salt
Butter, In Small Pieces
Vanilla
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 (240-250F.), 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.
MMMMM
Title: Pecan Pralines
Categories: Candies
Servings: 6
1 1/2
1/2
1/2
1/4
1
1/2
1
c
ts
c
c
tb
ts
c
Sugar
Baking soda
Buttermilk
Butter
White corn syrup
Vanilla
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
MMMMM
Title: Pecan Pralines
Servings: 6
1 c Light brown sugar
1
1/2
5
1
c
lb
tb
tb
Sugar
Chopped pecans
Water
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.
MMMMM
Title: Pecan Roll
Servings: 6
2
1/2
1 1/2
1
1
c
c
c
c
c
Sugar
White corn sirup
Pecans
Light brown sugar
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.
MMMMM
Title: Penoche
Servings: 6
2
1/2
2
1/3
1/3
1/3
c
c
tb
c
c
c
Brown sugar
Cream
Butter
Coconut
Chopped dates
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.
MMMMM
Title: Penuche
Servings: 1
2
2
1
1
1/8
tb
c
c
c
ts
Butter
Brown sugar
Sugar
Cream
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
MMMMM
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
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.
MMMMM
Title: Peppermint Fudge Squares
Servings: 2
2/3
1 2/3
2
1/2
2
1 1/2
1/2
1/2
c
c
tb
ts
c
c
ts
c
Evaporated milk
Sugar
Butter
Salt
Marshmallows (mini's)
Chocolate chips
Peppermint extract
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
MMMMM
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
1/2 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
MMMMM
Title: Peppermint Creams
Servings: 1
3
2
7
1
1/8
c
tb
dr
c
ts
Sugar
Corn syrup; white
Peppermint
Water
Cream of tartar
Boil to soft ball. Drop on wax paper from spoon.

Source: Loleta Hales, Acma Grange, Lorain County, OH
MMMMM
Title: Petite Boules
Servings: 6
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.
MMMMM
Title: Pina Colada Squares
Categories: Candies, Cookies
Servings: 30
1
1
1/4
1/4
1
1/4
1
c
ts
ts
c
c
cn
2 tb
2 ts
1 ts
All-purpose flour
Baking powder
Salt
Butter or margarine
Egg, seperated
Milk, 2% butter fat or lower
14 ounce unsweetened crushed
-pineapple.
Cornstarch
Rum extract
Vanilla

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.
MMMMM
Title: Pineapple Cream Candy
Servings: 1
1
1/2
1/2
1
1
12
1
c
c
c
ts
ts
ea
c
Sugar; white
Brown sugar
Pineapple; pulp & juice
Lemon extract
Butter
Marshmallows
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
MMMMM
Title: Pinto Bean Fudge
Servings: 8
2/3 c
1 1/2 c
1 1/2 c
1 ts
1 2/3 c
1/2 c
1 1/2 c
Canned milk (or light cream)

Mini marshmallows
Strained pinto beans
Vanilla
Sugar
Nuts
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.
MMMMM

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]
MMMMM
Title: Pistachio Turkish Delight
Servings: 20
2
3
1/4
3/4
1 3/4
1
2
1/2
1/2
1/2
c
c
ts
c
c
ts
Sugar
Water
Tartaric acid
Cornflour
Icing sugar mixture
Rosewater
Drops pink food colouring
c Shelled pistachios
c Cornflour, extra
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.
MMMMM
Title: Popcorn Balls
Categories: Candies
Servings: 15
5
2
1/2
1 1/2
1/2
1
1
qt
c
c
c
ts
ts
ts
Popped corn
Sugar
Light corn syrup
Water
Salt
Vinegar
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
MMMMM
Servings: 6
1/2
2/3
2
2/3
2
2
2
2
1/8
lb
c
c
c
ts
tb
tb
ts
ts
Popcorn
Corn sirup
Sugar
Boiling water
Cream of tartar
Vinegar
Melted butter
Vanilla
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.
MMMMM
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
MMMMM
Categories: Candies
Servings: 36
1/2
1 1/2
2
1
1/2
6
pt
pt
tb
ts
ts
qt
Karo syrup
Brown sugar
Butter
Vinegar
Baking soda
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
MMMMM
Title: Popcorn Balls #2
Servings: 36
1/2
1 1/2
2
1
pt
pt
tb
ts
Karo syrup
Brown sugar
Butter
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
MMMMM
Title: Popcorn Crunch
Categories: Candies
Servings: 40
2
1 1/2
2/3
1 1/3
1/2
1
qt
c
c
c
c
c
Popped corn
Pecan halves
Whole almonds
Sugar
Light corn syrup
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.
MMMMM
Title: Popcorn Crackles
Servings: 6
1
1
3
1/2
1
c
c
qt
ts
tb
Molasses
Sugar
Popped corn
Salt
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
MMMMM
Title: Popcorn Squares
Servings: 6
8
1
1/2
1/4
1
1
c
c
c
c
tb
ts
Popped corn
Sugar
Corn sirup
Water
Butter
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.
MMMMM
Title: Popcorn Surprises
Servings: 50
8
1
1/3
1/3
1/8
1/2
1
c
c
c
c
ts
ts
lb
Popped corn
Sugar
Light corn syrup
Hot water
Salt
Vanilla
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.
MMMMM
Title: Potato Fudge
Categories: Candies, Chocolate, Potatoes, Christmas
Servings: 1
3
3
1/3
1
1
1
1
oz
tb
c
ts
ds
lb
ts
Unsweetened chocolate
Butter or regular margarine
Unseasoned mashed potatoes
Vanilla
Salt
Confectioners sugar
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
MMMMM
Title: Praline Popcorn Crunch
Categories: Candies
Servings: 12
12
1
1/2
1/4
1/2
1/2
1
c
c
c
c
ts
ts
c
Popped popcorn
Firm-pack brown sugar
Margarine
Honey
Baking soda
Vanilla
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
MMMMM
Title: Pralines
Categories: Candies
Servings: 6
2
1
1
2
2
c
ts
c
ts
c
Sugar
Baking soda
Buttermilk
Vanilla extract
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.
MMMMM
Title: Prune Fudge
Servings: 6
1
4
2
2
1
lb
c
tb
c
c
Prunes
Sugar
Lemon juice
Water
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.
MMMMM
Title: Pulled Mints
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.
MMMMM
Title: Quick Fudge
Servings: 6
1
6
1/4
1/2
1
1/4
lb
tb
c
ts
ts
Box confectioner's sugar

Butter or margarine
Milk
Salt
Vanilla
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.
MMMMM
Title: Quick Fudge (Mom's)
Servings: 6
1
6
1/4
1/2
1
1/4
lb
tb
c
ts
ts
Box confectioner's sugar

Butter or margarine
Milk
Salt
Vanilla
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.
MMMMM
Title: Quick Nut Fudge
Categories: Candies
Servings: 1
1
1/2
1/2
1
6
4
1
lb
c
ts
c
tb
tb
tb
Confectioners sugar
Cocoa
Salt
Chopped pecans
Butter
Milk
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.
MMMMM
Title: Quickie Fudge
Servings: 6
1
1/2
1/4
1/2
1
1/2
lb
c
c
c
ts
c
Cocoa
Milk
Butter/margarine
Vanilla
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.
MMMMM
Title: Raisin Fudge
Servings: 6
2
2
1/4
1/2
2
2
1/2
1
tb
c
c
c

Sugar
Molasses
Evaporated milk
Squares chocolate
tb Raisins
c Chopped nuts
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.
MMMMM
Title: Raisin Nougat
Servings: 6
1 c Sugar
1/4 c White corn sirup
1/4
1/2
2
1
1/4
1/2
c
lb
tb
c
ts
ts
Water
Marshmallow cream
Cocoa butter
Raisins
Salt
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
MMMMM
Title: Raisin Peanut Fudge
Servings: 6
2
1
1/2
1
1
c
c
c
c
c
Icing sugar
Butter or margarine
Peanut butter.
Chopped salted peanuts
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
MMMMM
Title: Raisin Peanut Balls
Servings: 6
1/2
1
1
1/4
1/2
1/4
1/4
Plump
Toast
lemon
small
c
c
tb
c
c
ts
ts
Peanut butter
Raisins
Lemon juice
Powdered sugar
Shredded coconut
Salt
Cinnamon
raisins by steaming. Drain and chop. Roll coconut into fine pieces.
to a light brown in moderate oven (370 F). Mix peanut butter, sugar,
juice, cinnamon, salt, and raisins. Blend thoroughly. Shape into
balls. Roll in toasted coconut. The Household Searchlight
MMMMM
Title: Raspberry Meringues
Servings: 36
3
1/4 ts
ds
3/4 c
1/4 c
6 dr
Eggs (Room Temp)

Cream Of Tartar
Salt
Sugar
Raspberry Preserves *
Red Food Coloring
* Raspberry preserves should be seedless.

~------------------------------------------------------------------------Preheat oven 225F. 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.
MMMMM
Title: Raspberry Divinity Squares
Servings: 6
3 c Sugar
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
MMMMM
Title: Real Chocolate Drops
Servings: 1
2
1
1/4
3
c
c
ts
dr
Sugar
Water
Cream of tartar
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
MMMMM
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.
MMMMM
Title: Recess Peanut Butter Cups (Reeses) - Gloria Pitzer
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
MMMMM
Title: Recess Peanut Butter Cups
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.
MMMMM
Title: Recess' Peanut Butter Cups
Categories: Candies
Servings: 24
8
4
1
1
24
oz
tb
c
c
Hershey's Milk Chocolate

Butter
Peanut Butter
Peanut Butter (Need 2 Cups)
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.
MMMMM
Title: Reese's Peanut Butter Cups
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
MMMMM
Title: Reeses Bars
Servings: 6
1
2 3/4
1
2 1/2
12
c
c
c
c
oz
Sharon Stevens
Melted butter
Icing sugar
Peanut butter
Graham wafer crumbs
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
MMMMM
Title: Reeses Peanut Butter Bars
Categories: Candies
Servings: 24
1 pk
2
3/4
1
1
2/3
c
c
c
c
c
-From the Kitchen of

-Lawrence & Cindy Kellie
Graham crackers
-crushed
Powdered sugar
Margarine
Peanut butter
Chocolate Chips
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
MMMMM

Title: Rice Brittle
Servings: 6
1
1/2
2
1/4
1
1
3
c
c
tb
ts
tb
ts
c
Brown sugar
Water
Cream of tartar
Vinegar
Vanilla
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.
MMMMM
Title: Rice Krispie Eggs
Categories: Candies
Servings: 6
1
1
2
2
1/4
c
c
c
tb
ts
Confectioners sugar
Crunchy peanut butter
Rice Krispies
Oil
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.
MMMMM
Title: Rice Krispie Squares
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
MMMMM
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
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.
MMMMM
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
MMMMM
Title: Rock Candy
Categories: Candies, Amish
Servings: 6
2
1/2
1/2
1/4
c
c
ts
ts
Sugar
Water
Cream of tartar
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.
MMMMM
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.
MMMMM
Title: Rocky Road Carmel Corn Bars
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.
MMMMM
Title: Rocky Road Candy
Servings: 4
6
1
1
2
1 1/4
1/2
2
2
oz Chocolate chips
oz Chocolate, unsweet.
tb Butter
Eggs
c Powdered sugar
ts Vanilla
c Peanuts, salted cocktail
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
MMMMM
Title: Rosalynn Carter's Peanut Brittle
Servings: 12
2 c Sugar
1 c Corn syrup,clear
1/2
1
4
1
c
c
c
ts
Water
Butter
Peanuts,raw
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.
MMMMM
Title: Rum Flavored Popcorn Balls
Categories: Candies
Servings: 6
2
2/3
1/2
2 1/2
1
1
1/3
qt
c
c
tb
ts
tb
ts
Popped popcorn
Sugar
Water
Light corn syrup
Salt
Rum flavor
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
MMMMM
Title: Rum Pecans
Categories: Alcohol, Candies, Christmas
Servings: 6
2
1/4
2
2
1/4
1
c
c
tb
ts
ts
ds
Pecan halves
Sugar
Dark rum
Instant coffee
Cinnamon
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
MMMMM
Title: Rum Truffles
Servings: 30
12
1/2
1 1/2
1
1/2
1/4
oz
c
ts
ts
c
c
Semisweet chocolate chips

Whipping cream
Rum extract
Vanilla
Powdered sugar
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.
MMMMM
Title: Russian Cheese Babka
Categories: Candies
Servings: 6
2
1
1/2
1/3
1
1/4
pk
ts
c
c
c
c
2
1/2
1/4
1
1
tb
c
c
tb
tb
(8oz) cream cheese soft

Vanilla extract
Butter
Chopped red candied cherries
Lg. curd cream style cottage
Golden raisins
Cheese
Diced candied pineapple
Sugar
Toasted almonds (optional)
Fine shredded orange peel
" " 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
MMMMM
Title: Salt Water Taffy
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.
MMMMM
Categories: Candies
Servings: 1
2
1
1 1/2
1 1/2
2
2
2
c
c
c
ts
ts
tb
ts
Sugar
Light corn syrup
Water
Salt
Glycerin
Butter
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
MMMMM
Categories: Candies
Servings: 6
1
1
2/3
1/2
1/2
1/4
c
tb
c
oz
c
ts
Sugar
Cornflour
White corn syrup
Butter
Water
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
MMMMM
Servings: 1
2
1
1/2
1
3/4
1
c
tb
ts
c
c
ea
Sugar
Cornstarch
Salt
Corn syrup; light
Water; hot
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
MMMMM
Title: Saltwater Taffy (Microwave)
Categories: Candies
Servings: 1
2
2
2
1
1
1
tb
ts
c
ts
c
ts
Butter
Butter
Sugar
Salt
Light corn syrup
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. Note: Other flavorings can be used. Add according to taste.
Makes 1 1/2 pounds. McCALL'S; January 1990
MMMMM
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
MMMMM
Title: Scotchy Pecan Critters
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.
MMMMM
Title: Sea Foam

Servings: 6
2
1/2
1
2
1/8
1/8
c Sugar
c Water
ts Vanilla
Egg whites
ts Salt
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
MMMMM
Title: Sea Foam
Servings: 24
1 1/2 c
1 1/2 c
1 c
1/2 c
1 tb
2 ea
1/4 ts
1 ts
Brown sugar; light

Sugar; white
Water; cold
Nuts; chopped
Vinegar
Egg whites
Salt
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
MMMMM
Title: See's Fudge Candy (The "Original" Recipe!)
Servings: 25
4 1/2
3
1/2
1
1
7
2
c
pk
lb
ts
cn
oz
c
Sugar
Chocolate chips (12 oz ea)
Margarine
Vanilla
Evaporated milk
Marshmallow cream
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.
MMMMM
Title: See's Fudge
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.
MMMMM
Title: Sesame Halvah
Categories: Candies
Servings: 1
6
1 1/2
1
1
1
c
c
ts
ts
ts
Sesame Seeds
Honey
Ginger
Cinnamon
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.
MMMMM
Title: Sesame Peanut Candy
Categories: Candies
Servings: 6
2
1/3
4
1/2
1 1/2
c
c
ts
c
c
Sugar
White vinegar
Water
Sesame seeds, toasted*
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
MMMMM
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.
MMMMM
Title: Smith College Fudge
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.
MMMMM
Title: Southwest Cactus Candy
Categories: Candies
Servings: 6
3
2
1
1
c
tb
c
tb
Sugar
Orange juice
Water
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
MMMMM
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)
1/4 c Heavy cream or milk
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.
MMMMM
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
MMMMM

Title: Stained Glass Candies
Servings: 1
4
1
1/2
1
3
2
oz Chocolate, Semisweet
Egg, Beaten
c Walnuts
c Sugar, Icing
c Mini-Marshmallows
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.
MMMMM
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
MMMMM
Title: Sticky Balls
Categories: Candies
Servings: 6
2
1/2
3/4
3
1/4
tb
c
c
tb
c
Margarine
Pitted And Chopped Dates
Granola
Instant Nonfat Dry Milk
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
MMMMM
Title: Strawberry Leather
Categories: Candies
Servings: 1
2
1
1
1/4
c
c
tb
c
Fresh strawberry puree

Applesauce
Lemon juice
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
MMMMM
Title: Strawberry Divinity Fudge
Servings: 6
2
1/2
1/4
1
2
c
c
ts
c
Sugar
Water
Cream of tartar
Preserved strawberries
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.
MMMMM
Title: Stuffed Fruits
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
MMMMM
Title: Sugared Popcorn
Servings: 1
2
2
2
1/2
qt
tb
c
c
Popcorn
Butter
Sugar
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

MMMMM
Title: Super Chocolate Fudge
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.
MMMMM
Title: Sybil Carter's Peanut Butter Fudge
Servings: 25
2
1/4
2
1
1/2
c
c
tb
ts
c
Sugar
Milk
Corn syrup
Cider vinegar
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.
MMMMM
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.
MMMMM
Title: Teenage Rocky Roads Candy
Categories: Candies
Servings: 12
2
3
3
2
lb
c
c
c
Almond Bark, White

Froot Loops Cereal
Cheerios Cereal
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.
MMMMM
Title: Thin Toffee Crunch
Categories: Candies
Servings: 1
1 3/4
1/3
1/4
3/4
c
c
c
c
Sugar
Light corn syrup
Heavy whipping cream
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!
MMMMM
Title: Tiger Butter
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
MMMMM
Title: Toffee
Categories: Candies
Servings: 12
1 1/2
1/2
1 1/2
1
1 1/2
1
c
c
c
c
ts
c
Margarine
Butter
Granulated sugar
Water
Salt
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
MMMMM
Title: Toffee
Categories: Candies
Servings: 6
1
1
3/4
1/2
1/2
c
c
c
c
c
Pecans, chopped -ORAlmonds, chopped

Brown Sugar, Packed
Margarine or butter
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
MMMMM
Title: Tropical Fudge
Servings: 2
1 1/4
1/2
1/3
2
1/4
6
2
1
1/2
c
c
c
tb
ts
oz
c
cn
c
Sugar
Molasses
Hot water
Butter or margarine
Salt
Finely chopped Brazil nuts
Flaked coconut
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.
From: Sallie Austin
MMMMM
Title: Truffes Au Chocolat (Chocolate Truffles)
Categories: Chocolate, Candies, Christmas
Servings: 1
3
1 1/2
2
2
oz
oz
oz
tb
Chocolate
Butter
Powdered sugar
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
MMMMM
Title: Truffes Pralinees (Praline Truffles)
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
MMMMM
Title: Truffles Royale
Categories: Candies, Chocolate, Alcohol, Christmas
Servings: 6
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
MMMMM
Title: Turkish Delight
Categories: Candies
Servings: 49
1
1/4
3 1/2
7 1/2
2
2
lb Granulated sugar
Level tsp cream of tartar
oz Cornflour
oz Icing sugar
oz Clear honey
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
MMMMM
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.
MMMMM
Title: Two Minute Velvet Fudge
Servings: 1
1
1
1
1/3
1
1
cn
c
ts
c
Milk chocolate chips (12 oz)

Semisweet chocolate (6 oz)
Sweet condensed milk (14 oz)
Confectioners sugar
Vanilla
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.
MMMMM
Title: Two Toners
Categories: Candies, Chocolate, Syd's book
Servings: 1
12
12
1/2
2
oz
oz
c
tb
Chocolate Chips
Butterscotch Chips
Chopped Walnuts
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.
MMMMM
Title: Valerie's Kids Snack
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.
MMMMM
Title: Vassar Fudge
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.
MMMMM
Title: Velveeta Cheese Fudge
Servings: 6
1
1
1
4
2
2
lb
lb
c
lb
c
ts
Margarine or Butter
Velveeta Cheese
Cocoa
Powdered Sugar
Nuts, Chopped
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.
MMMMM

Title: Very Old Fudge
Servings: 6
2
1/2
1/2
1
1
c
c
c
ts
ts
White sugar
Corn syrup
Milk or cream
Butter
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
MMMMM
Title: Victoria Fudge
Servings: 6
3
3/4
1
1/4
1/4
1/4
1
1/4
c
c
c
c
c
c
ts
c
Sugar
Sweet cream
Coconut
Butter
Chopped candied pineapple
Almond or rose flavoring
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.
MMMMM
Title: Vinegar Taffy
Categories: Candies
Servings: 6
1
1/2
1/4
1/2
2
1
c
c
c
ts
tb
ts
Sugar
Water
Light corn syrup
Salt
Vinegar
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
MMMMM
Title: Vinegar Taffy
Servings: 6
2
1/8
2
1/2
c
ts
tb
c
Sugar
Cream of tartar
Butter
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
MMMMM

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.
MMMMM
Title: Walnut Creams
Categories: Candies
Servings: 24
2/3
4 1/2
1
1/8
c
c
ts
ts

Vanilla
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.
From: Sallie Austin
MMMMM
Title: Walnut Penuche Drops
Categories: Candies
Servings: 30
1
1/2
1/4
1/2
1
1
c
c
c
c
tb
ts
Light brown sugar, packed

Granulated sugar
Light corn syrup
Light cream
Butter
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.
From: Sallie Austin
MMMMM
Title: Whiskey Balls
Servings: 36
3
1/2
1/2
2
1/2
3
c
c
c
c
c
tb

Finely chopped pecans
Unsweetened cocoa
Bourbon
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.
MMMMM
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.
MMMMM
Title: White Chocolate-Coffee Truffles
Servings: 6
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
MMMMM
Title: White Christmas
Categories: Candies
Servings: 30
3
3/4
1
1
1
250
c
c
c
c
c
g
Kellogs Rice Bubbles

Icing sugar
Mixed dried fruit
Desiccated coconut
Powdered milk
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.
MMMMM
Title: White Fudge
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
MMMMM
Title: White Russian Truffles
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.
MMMMM
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.
MMMMM

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MMMMM----- Recipe via Meal-Master (tm) v7.

Light corn syrup

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

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

Jar creamy peanut butter

From: Bill Jernigan, COOKING echo

2 1/2 lb Dry Candy Fondant

White Sugar, Granulated

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

Title: Bittersweet Chocolate Coated Truffles

creamy. Pour into well-buttered pan.

1 1/2 c Confectioner's sugar,

238 F). Cool to

Semisweet chocolate pieces

From: Sallie Austin

White Sugar, Granulated

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

SOURCE: The Budget 10/30/91

MMMMM----- Recipe via Meal-Master (tm) v7.07

Boxes of powdered sugar

Combine all ingredients except flavoring. Cover until mixture begins to

To 3/4 cup whole Brazil nuts

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

From: Arizona Cookbook

SYRUP for 2 QUARTS of CACTUS CUBES

MMMMM----- Recipe via Meal-Master (tm) v7.07

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

Plump, pink grapefruit,

2 md Grapefruit (or 3), peels of

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

Title: Candy-Stick Logs

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

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

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

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

MMMMM----- Recipe via Meal-Master (tm) v7.07

buttered 9-inch square pan.

Mix all ingredients and stir over low heat.

Chocolate Chips, Semisweet

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

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

Maraschino cherries w/stems

MMMMM----- Recipe via Meal-Master (tm) v7.07

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

Title: Chocolate Mints (Karin Brewer)

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

MMMMM----- Recipe via Meal-Master (tm) v7.07

MMMMM----- Recipe via Meal-Master (tm) v7.07

Can Evaporated milk

8. Roll a spoonful of the chilled chocolate around each hazelnut to form a

Sprinkle a shallow dish generously with cocoa. Dip each truffle in

Dried apricots, chopped

Combine apricots, raisins, sultanas, rind and grated dark chocolate in a

PRODIGY GUEST CHEFS COOKBOOK

-Robbie Shelton XXXJ77A

Coarsely chopped pecans

Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine

An original recipe from a Georgia homemaker. She combined three different

*Note: Semisweet chocolate should be coarsely chopped. ** Unsalted butter

Categories: Candies, 1941

fork or confectioner's dipper. Dip one piece at a time into melted

Yield: About 1 Pound Of Candy

Butter or butter substitute

Title: Coconut Bon Bons