Candy

* Exported from MasterCook *
$500.00 Fudge
Recipe By :
Serving Size : 1 Preparation Time : 0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 1/2 cups sugar
1 lg can evaporated milk
1 cup butter
18 ounces chocolate chips
3 tablespoons vanilla
1 dash salt
Cook sugar and canned milk to rolling boil for 6 minutes; Stirring constantly. Use
large stainless steel pot; remove from heat. Add butter, chocolate chips, vanilla,
and dash of salt Stir until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in a cool place.
* The original recipe calls for 1/2 lb butter, but I find that the butter "pools"
on top of the finished fudge. I only use 12 T of butter and my fudge turns out
fine!
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
2-Minute Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound confectioners sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 teaspoon vanilla extract
1/2 cup butter -- or margarine
1 cup nuts -- chopped
In 1 1/2 quart casserole stir sugar, cocoa, salt, milk and vanilla together until
partially blended (mixture is too stiff to thoroughly blend in all of dry
ingredients). Put butter over top in center of dish. Microwave at High (10) 2
minutes. Stir vigorously until smooth. If all butter has not melted in cooking, it
will as mixture is stirred. Blend in nuts. Pour into wax paper lined 8 x 8 x 2-inch
dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into
squares. Makes about 36 squares. PEANUT BUTTER FUDGE: Follow directions above
except substitute 1/2 cup crunchy peanut butter for cocoa. Add peanut butter after
microwaving (I like chopped peanuts for this one.) COFFEE FONDANT: Prepare 2-Minute
Fudge as above, except omit cocoa and substitute 1 tablespoon instant coffee
granules dissolved in 2 tablespoons milk. Before fondant sets, press "chocolate
shot" decors into top.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Berry Red 'N Green Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
8 ounces cream cheese
2 pounds confectioner's sugar
1 teaspoon almond extract
green food coloring
1 cup chopped almonds
1 cup fresh cranberries -- or frozen
-- rinsed and drained
In a bowl, mash cream cheese until light and fluffy. Gradually beat in
confectioners sugar. Beat in almond extract and enough green food coloring to make
a bright green. Knead in almonds. Line a 9 inch square pan with foil and press
half of the fudge into an even layer. Place cranberries evenly over fudge. Cover
with remaining fudge and press until even. Chill for several hours. Cut into 1
inch squares with a sharp knife. Store in Refrigerator until ready to serve.
Makes 81 one inch squares.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Candy Bon Bons
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup peanut butter
1 cup powdered sugar
1 cup chopped nuts
1 cup chopped dates
2 tablespoons butter -- melted
6 ounces chocolate chips -- melted
1 square --
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Candied Orange, Grapefuit and Lemon Rind
Recipe By :
Categories :
-------- ------------ --------------------------------
6 oranges
4 grapefruits
2 lemons
1 1/2 cups sugar
1/4 teaspoon salt
3/4 cup eater
1 package jello -- any flavor
Take peeling from all three fruits and cut up in strips. Boil 20 minutes, starting
with cold water. Pour off and boil again for 20 minutes, pour off and repeat
boiling for 3rd time. Drain.
In saucepan dissolve sugar in 3/4 cup water then add peels. boil or simmer 20
minutes or until peels are transparent. Gradually add to peels and package of
Jello. Stir over low heat, about 20 minutes or so. Drain overnight in a colander.
Next morning roll in sugar. Delicious Candy.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Praline #1
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups white sugar
1 Cup milk
1/3 teaspoon baking soda
1 tablespoon oleo
1 1/2 teaspoons vanilla
3 cups pecans
Mix milk and sugar, cook till begins to boil, add soda and continue boiling until
it forms a soft ball in cold water. Stir constantly while boiling.
Add butter, vanilla and pecans, stir until cool and creamy.
Drop by tablespoonsful on wax paper.
Herbert's recipe
Possum Kingdom Lake Cookbook
MC Formatted using MC Buster & SNT on 4/10/98
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Ported Fruit Confections
Recipe By :
Categories :
-------- ------------ --------------------------------
1 1/4 cups raisins
1 cup dried peaches
1/2 cup dried figs
1 1/2 cups walnuts
1/4 cup port
1 tablespoon confectioners sugar
8 ounces milk chocolate
Confectioners sugar for rolling
-- confections
Grind raisins, peaches and figs together.
Finely chop walnuts.
Combine with fruits, port and sugar. Mix well and let stand 1 hour.
Shape into 1" balls.
Melt chocolate very slowly over warm, not hot, water. When chocolate is completely
melted, dip half the balls 1 at a time in chocolate, using 2 forks.
Allow excess chocolate to drip back, then place candies on waxed paper until
chocolate is set.
Roll remaining balls in confectioners sugar.
Yield: About 4 dozen
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pecan Or Peanut Pralines

Recipe By : Margret Gibbs
Categories :
-------- ------------ --------------------------------
3 cups white sugar
1 Cup milk
1 tablespoon butter
1/3 teaspoon soda
Vanilla
3 cups pecans -- or peanuts
Mix sugar, milk, cook to boiling point.
Add soda, continue cooking till soft ball test in cold water.
Add vanilla, butter and nuts stir till good and creamy.
Drop by spoon on wax paper.
Set on wet towel while spooning on paper,
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pecan Chews #1
Recipe By : Mrs. R. F. Holland, Columbia, South Carolina

Categories :
-------- ------------ --------------------------------
1/2 cup margarine -- softened
1 package light brown sugar -- (16 oz.)
3 Eggs
1 1/2 cups self-rising flour
1 cup chopped pecans
Cream margarine and sugar until light and fluffy.

Add eggs, one at a time, beating well after each addition; add flour, blending
well.
Stir in vanilla and pecans.
Pour batter into a greased 13x9x2 inch pan; bake at 350 degrees for 30 to 35
minutes.
Cut into squares.
Yield: 30 squares.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pecan Chews
Recipe By :
Categories :
-------- ------------ --------------------------------
4 Eggs -- beaten lightly
1 pound brown sugar
1/2 cup flour
1 teaspoon baking powder
2 tablespoons oleo
1 teaspoon vanilla
1/4 teaspoon salt
Grease pan and line with pecans.
Mix remaining ingredients except butter and pour over pecans.
Pour butter over evenly.
Bake at 300 degrees for 1 hour.

- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pecan Brittle #2
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup Karo white syrup
1/4 cup water
1 pinch salt
Lump of butter
1/2 teaspoon soda
Combine sugar, Karo and water. Heat to boiling point.
When boiling point is reached drop in pecans, stir constantly until almost
caramelized.
Add soda, take off fire, pour out on buttered cookie sheet or large platter.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pecan Brittle #1
Recipe By :
Categories :
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup Karo white syrup -- up to 1/2
1/4 cup water
1 teaspoon soda
1 pinch salt
1/4 teaspoon vanilla
Combine sugar, Karo and water.
When boiling point drop in pecans.
Stir constantly until almost caramelized, add vanilla and soda. Take off fire.
Pour out on buttered platter,
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Peanut Mallow Clusters
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup semi-sweet chocolate chips
1 ounce unsweetened chocolate
1 tablespoon butter or margarine
2 Eggs
1 1/4 cups confectioners sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 cups miniature marshmallows
2 cups salted peanuts
Melt chocolate chips, chocolate square and butter in top of a double boiler over
hot water.
Beat eggs until foamy; stir in sugar and vanilla, blend egg mixture with chocolate
mixture.
Stir in marshmallows, add peanuts.
Drop by rounded teaspoonful on waxed paper.
refrigerate 1 hour to set.
Makes 4 dozen clusters.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Five Minute Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
2 tablespoons butter
2/3 cup undiluted Carnation Evaporated Milk
1 2/3 cups sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups semi-sweet chocolate pieces
1 teaspoon vanilla
1/2 cup chopped nuts
Combine butter, evaporated milk, sugar and salt in saucepan over medium heat,
stirring occasionally. Bring to full boil. Cook 4 to 5 minutes, stirring
constantly.
Remove from heat.

Stir in marshmallows, chocolate pieces, vanilla and nuts. Stir vigorously for 1
minutes (until marshmallows melt and blend.)
Pour into 8 inch square buttered pan. Cool.
Cut into square
Makes 2 pounds.
MC Formatted using MC Buster 2.0d & SNT on 4/9/98
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Doris's Pralines
Recipe By :
Categories :
-------- ------------ --------------------------------
4 cups sugar
5 cups pecans
4 tablespoons karo syrup
1 tablespoon butter
1 cup condensed milk
1 teaspoon vanilla
1 cup water
Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the
mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla,
and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax
paper (Add old newspaper under your wax paper.) If candy gets hard before all is
spooned out, add a little water, and heat over. Or you can let it stand on low
heat while spooning out. If you have never tasted freshly made pralines, made from
fresh Louisiana pecans, you have just never really lived. Justin Wilson says,
"Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff
of St. James Parish. Every Christmas Eve we go by to see them after watching the
bonfires that are burned on the levees along the Mississippi River to light the way
for Papa Noel (Santa Claus).
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Divinity
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups sugar
1/2 cup light corn syrup
1/2 cup water
1/8 teaspoon salt
2 Egg whites
1 teaspoon vanilla
1 teaspoon powdered sugar
In saucepan mix first 4 ingredients. Slowly bring to a boil, stirring until sugar
dissolves. Cook to 260 degrees (hard-ball stage).
Meanwhile, beat egg whites until stiff.
Gradually pour hot syrup into whites, beating constantly.
Beat until candy begins to hold its shape.
Beat in vanilla and powdered sugar. (This amount of powdered sugar makes a real
improvement in texture,)
Drop from teaspoon onto waxed paper or pour into buttered pan.
Let stand several hours until firm.
Store in airtight container.

- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Coffee Rum Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups sugar
1 cup milk
1/2 cup light cream
1 tablespoon light corn syrup
2 teaspoons instant coffee powder
ds Salt 3 tb Butter or margarine 1 ts Vanilla 1/4 ts Rum flavoring Walnut halves

Butter the sides of a heavy 3-qt saucepan. In this prepared saucepan, combine
sugar, milk, light cream, corn syrup, coffee powder, and salt. Bring to boiling,
stirring constantly. Cook, without stirring, to soft-ball stage (236:), about 12 to
15 minutes. Remove from heat. Add butter or margarine, vanilla, and rum flavoring.
Do not stir. Cool in saucepan to lukewarm (110:). Beat vigorously with wooden spoon
till candy begins to hold its shape and lose its glossy appearance, about 10
minutes. Turn candy mixture into buttered 8x8x2" dish. With a small knife, score
the surface in squares; top each square with a walnut half. Cover candy with clear
plastic wrap; chill thoroughly. Cut through candy completely along scored lines to
serve. Makes about 1 1/2 pounds.
Yield:
"1 1/2 pounds"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Cocoa Fudge
Recipe By : Off a can of Cocoa

Categories :
-------- ------------ --------------------------------
2/3 cup cocoa
3 cups sugar
1/8 teaspoon salt
1 1/2 cups milk
1/4 cup butter
1 teaspoon vanills
Combine cocoa, sugar and salt in a large saucepan. Add milk gradually, mix
thoroughly, bring to a bubbly boil on high heat. Stirring continuously. Reduce
heat to medium, and continue to boil the mixture without stirring until a small
amount of mixture forms a soft ball when dropped into cold water. Remove from
heat. Add butter and vanilla. Do not stir allow fudge to cool at room temperature
until it reaches 100 degrees. Beat by hand or with portable electric mixer until
the fudge thickens and loses some of its gloss.
quickly pour and spread fudge in lightly buttered 8x8x2 inch pan.
cool and cut into squares.
Yield: about 3 dozen squares
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Chinese Chews
Recipe By : Katie Lewis, Possum Kingdom Lake Cookbook

Categories :
-------- ------------ --------------------------------
1 cup dates -- cut up
1 cup walnuts or pecans
1 cup brown sugar
1 teaspoon baking powder
2 eggs
1 pinch salt
3 tablespoons flour
Mix all ingredients well.
Bake at 350 degrees for 25 to 30 minutes in a sheet pan.
Busted by Barb
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Cashew Brittle
Recipe By : Jo Anne Merrill

Categories :
-------- ------------ --------------------------------
2 cups sugar
1 cup corn syrup, light
1 cup butter
1/2 cup water
3 cups cashews -- chopped
1 1/2 teaspoons baking soda -- sifted
1-Butter 2 large baking sheets; set aside. 2-In a saucepan, combine sugar, corn
syrup, butter and water. cook over medium-high heat to boiling; stirring constantly
to dissolve sugar. Cook, stirring constantly, to soft crack stage. Stir in chopped
cashews and continue cooking, stirring frequently, to hard crack stage. 3-Remove
from heat; quickly sprinkle in sifted baking soda over mixture, stirring
constantly. Immediately pour mixture onto prepared pans. Cool completely then break
candy into pieces. Store tightly covered. This recipe from Rosada Wiseman of San
Diego
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Peanut Butter Kisses
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup peanut butter
1 cup honey
2 cups dried milk
Mix all ingredients. Shape into long roll, cut into small pieces.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Million Dollar Fudge from the White House
Recipe By : Tommy Peacock

Categories :
-------- ------------ --------------------------------
4 squares cooking chocolate
1 egg
1 teaspoon vanilla
2 tablespoons cream
1 pound confectioner's sugar
1 cup nut meat
Melt chocolate and butter together over hot water. Combine egg, vanilla, cream and
sugar.
Add to chocolate mixture. Knead in nuts.
Turn into greased platter and chill for several hours in refrigerator before
cutting.
NOTE: If sweet butter is used, add a pinch of salt.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Million Dollar Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
4 1/2 cups sugar
1 pinch salt
1 can evaporated milk -- tall can
12 ounces semisweet chocolate chips
12 ounces German chocolate squares
1 pint marshmallow cream
2 cups nuts -- chopped
Boil sugar,m salt, milk and butter for 6 minutes.
Put rest of the ingredients into large bowl, pour boiling syrup over the
ingredients, beat until chocolate is all melted.
Pour in pans and let stand 2 or 3 hours before cutting.
Store in a tin box "do not butter the pans"
- - - - - - - - - - - - - - - - - - -
NOTES : good
Nutr. Assoc. : 0
Katie's Pecan Brittle
Recipe By : Katie Lewis

Categories :
-------- ------------ --------------------------------
3/4 cup sugar
1/4 cup water
1 teaspoon soda
1/4 teaspoon vanilla
1/4 cup Karo white syrup
Pecans
Combine sugar and syrup in large saucepan. Heat to boiling.
When boiling point is reached, drop in pecans. Stir constantly until almost
caramelized add vanilla and soda.
Take from fire and pour out on buttered platter. Cool.
Very good.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Jean Mooney's Chocolate Fudge
Recipe By : Jean Mooney, Ft. Myers, FL

Categories :
-------- ------------ --------------------------------
6 cups sugar
3/4 pound butter
1 can condensed milk, sweetened
12 ounces chocolate chips
7 ounces marshmallow cream
2 teaspoons vanilla extract
Let butter melt slow in pot, then add sugar and milk. Bring to a boil. About 12
minutes. Remove from heat.
sir in chocolate chips, marshmallow cream and vanilla extract.
Pour into pans. On half put nuts and raisins. Leave the other half plain.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Java Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups sugar
1 1/2 cups light cream
3 tablespoons light corn syrup
2 tablespoons instant coffee crystals
1 dash salt
2 tablespoons butter or margarine
1 teaspoon vanilla
In buttered 3-quart saucepan, bring first five ingredients to boil, stir

constantly. Boil without stirring to thread stage or until candy thermometer
registers 234:F. Remove from heat. Add butter and vanilla. DO NOT STIR. Cool to
110:F. Beat until fudge starts to loose its gloss, 10 minutes. Pour into buttered
8" square pan. Cool. cut into squares. Makes 1-3/4 lbs.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Geraldine's Divinity
Recipe By : Geraldine Gilbert

Categories :
-------- ------------ --------------------------------
2 cups sugar
2/3 cup white corn syrup
1/2 cup water
3 eggs
1/8 teaspoon salt
1 cup chopped nuts
Place sugar, water, syrup and salt in a saucepan, bring to a boil, then turn to
medium heat and cook about 15 to 20 minutes. Beat the egg whites until stiff but
not dry.
Test sugar like thin wire. now slowly pour the syrup in a very fine stream over the
egg whites beating or whipping while pouring. do not scrape bottom of pan.
Continue beating until mixture holds it shape.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Fudge Squares
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
2 cups sugar
4 Eggs
1 tablespoon vanilla
4 Squares chocolate
2 cups nuts
Mix all ingredients together.
Bake 30 minutes in moderate oven 350 degrees.

- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Walnut Toffee
Recipe By :
Categories :
-------- ------------ --------------------------------
1 cup butter
1 cup sugar
1 tablespoon white corn syrup
3 tablespoons water
1 1/2 cups chopped walnuts
6 ounces semi-sweet chocolate morsels -- melted
Butter 9" square pan.
Melt butter in 2 quart pan.
Stir in sugar gradually. Add syrup and water; cook over moderate heat, stirring
occasionally to 290 degrees on candy thermometer or until a little of mixture
becomes very brittle in cold water.
Add 1 cup nuts. Cook 3 minutes, stirring constantly.
Pour in buttered pan. When cold, remove from pan.
Melt chocolate morsels over hot water, coat 1 side of toffee, sprinkle with chopped
walnuts.
Flip over on wax paper.
Break into bite size pieces by dropping on hard surface.
Yield: about 1 3/4 pounds.

- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Walnut Mallow Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups sugar
3/4 cup evaporated milk
1 tablespoon butter
1 Dash salt
6 ounces semi-sweet chocolate pieces
2 ounces unsweetened chocolate -- broken in pieces
1/2 cup marshmallow creme
1 cup coarsely chopped walnuts
In heavy saucepan, combine sugar, milk, butter and salt. Bring to boil over medium
heat and cook 6 minutes.
While sugar mixture heats, combine chocolates, marshmallow creme and walnuts in
large, heat-proof mixing bowl.
Pour boiling syrup over ingredients in mixing bowl and beat until chocolate pieces
are melted.
Pour into well-buttered 8" square baking pan.
Cool to room temperature, then place in refrigerator and chill thoroughly.
Cut into small squares.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Tammy Fay Bakker Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
3 cups sugar
1 1/2 sticks butter
2/3 cup condensed milk, sweetened
chocolate chips
7 ounces marshmallow cream
2 teaspoons vanilla
4 tablespoons peanut butter
nuts -- optional
In saucepan add sugar, butter and milk. Stir until comes to boil. Boil 5 minutes,
stirring all the time,. Bring heat down to medium.
After the 5 minutes boiling take off fire and add chocolate cho=ips and marshmallow
cream. Mix well. Add vanilla peanut butter, nuts. Pour into buttered cookie
sheets Chill and slice into squares.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
San Francisco Fudge Foggies
Recipe By :
Categories :
-------- ------------ --------------------------------
1 pound bittersweet chocolate -- finely chopped
1 cup unsalted butter -- cut into
1/3 cup strong brewed coffee
4 large eggs -- at room temp
1 1/2 cups sugar
1/2 cup flour
8 ounces walnuts -- chopped
Position a rack in the center of the oven and preheat to 375:. Line a 9x13" baking
pan with a double thickness of aluminum foil so that the line foil extends 2"
beyond the sides of the pan. Butter the bottom and sides of the foil-lined pan. In
the top of a double boiler set over hot, not simmering water, melt the chocolate,
butter and dissolved coffee, stirring frequently, until smooth. Cool the mixture,
stirring occasionally for 10 minutes. In a large bowl, using a handheld electric
mixer set at high speed, beat the eggs for 30 seconds, or until foamy. Gradually
add the sugar and continue to beat for 2 minutes, or until the mixture is very
light and fluffy. Reduce the mixer speed to low and gradually beat in the chocolate
mixture until just blended. Using a wooden spoon, stir in the flour. Stir in the
walnuts. Do not overbeat the mixture. Transfer the batter to the prepared pan. Bake
for 28-30 minutes, or until the foggies are just set around the edges. They will
remain moist in the center. Cool the foggies in the pan on a wire rack for 30
minutes. Cover the pan tightly with aluminum foil and refrigerate overnight or for
at least 6 hours. Remove the top foil and run a sharp knife around the edge of the
foggies. Using two ends of the foil as handles, lift the foggies onto a large plate
and peel off the foil. Invert them again onto a smooth surface and cut into 16
rectangles. Makes 16 foggies.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Quick Chocolate Fudge
Recipe By :
Categories :
-------- ------------ --------------------------------
1/2 cup Karo light or dark corn syrup
1/3 cup evaporated milk
16 ounces semisweet chocolate
2 teaspoons vanilla
3/4 cup confectioners sugar -- sifted
1 cup coarsely chopped nuts -- (optional)
Grease 8x8x2 inch pan.
In 2-quart saucepan stir corn syrup and milk. Add chocolate. Stirring constantly,
cook over medium-low heat until chocolate is melted.
Remove from heat. Stir in vanilla; add confectioners sugar.
With wooden spoon, beat until smooth.
Stir in nuts.
Spread in pan. Chill 2 hours or until firm.

- - - - - - - - - - - - - - - - - - -
NOTES : MICROWAVE DIRECTIONS: In 3-quart microwave bowl stir corn syrup and milk.
Stir in chocolate. Microwave at High (100%), stirring once, 6 minutes or until
chocolate is completely melted and almost entire surface bubbly. Continue as
above.
Nutr. Assoc. : 0
Pralines #2
Recipe By :
Categories :
-------- ------------ --------------------------------
2 cups firmly packed brown sugar
1/3 Cut butter
1/4 cup water
1 cup pecan halves
Combine sugar, butter and water in a saucepan.
Place over moderate heat, stirring gently until sugar dissolves.
Cook to soft ball stage (238 degrees on candy thermometer), and remove from heat.
Add vanilla, and beat until creamy; stir in pecans.
Drop from spoon onto waxed paper.
Yield: about 1 1/2 Doz.

- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Pralines
Recipe By : Gladys Wotipka

Categories :
-------- ------------ --------------------------------
1 cup sugar
2/3 cup sweet milk
3 1/3 teaspoons soda
1 pound pecans
Put sugar, milk and soda to cook. Cook until thick.
Last add pecans. Take off stove and beat well.
Drop off a tablespoon on oiled paper and let cool.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Cappucino Divinity
Recipe By :
Categories :
-------- ------------ --------------------------------
2 1/2 cups sugar
1/2 cup dark karo syrup
1/2 cup water
1/4 teaspoon salt
2 egg whites
1 teaspoon vanilla
2 tablespoons dark rum
2 teaspoons instant coffee powder
1/2 teaspoon ground cinnamon
In a 2-quart saucepan, stir together the sugar, corn syrup, water and salt.
Stirring constantly, bring to a boil over medium heat. Reduce heat. Without
stirring, cook until temp of candy thermometer reach es 248: (soft ball stage).
Just before temperature reaches 248:, in a large bowl with mixer at high speed,
beat egg whites until stiff peaks form. With mixer at high speed, slowly pour about
1/2 of the hot mixture over the egg whites. Cook remaining syrup to 272: or until a
small amount of mixture when dropped into very cold water separates into threads
which are hard, but not brittle. Remove from heat and stir in vanilla and dark rum.
Beating constantly, slowly pour hot syrup over egg white mixture. After last
addition of syrup, beat in coffee powder and ground cinnamon. Continue beating
until mixture begins to lose its gloss and a small amount of mixture holds a soft
peak when dropped from a spoon. If mixture becomes too stiff for mixer, beat with a
heavy wooden spoon. Drop by teaspoonsful onto wax paper . Store in a tightly
covered container at room temperature. Makes 1 1/2 pounds.
Note: If you wish, 1 cup chopped walnuts or pecans may be stirred into mixture
with coffee powder and cinnamon.
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Cindy Lou Who's Favorite Whobilicious HERSHEY'S� Treats
Recipe By :
Categories :
-------- ------------ --------------------------------
1 bag HERSHEY'S KISSES� Milk Chocolates -- (9 ounce)
1/2 cup shortening
3/4 cup Reese's® Creamy or Crunch Peanut
Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar
Heat oven to 350 F. Remove wrappers from chocolate pieces.
In large bowl beat shortening and peanut butter until well blended. Add 1/3 cup
granulated sugar; beat until light and fluffy. Add egg, milk and vanilla, beat
well. Stir together flour, baking soda and salt; gradually add to peanut butter
mixture. Shape dough into 1-inch balls. Roll in granulated sugar; place on
ungreased cookie sheet.
Bake 8 to 10 minutes or until lightly browned. Immediately place chocolate piece on

top of each cookie, pressing down so cookie cracks around the edges. Remove from
cookie sheet to wire rack. Cool completely.
Yield:
"3 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Chocolate-Covered Raisin Clusters
Recipe By :
Categories : Dessert
-------- ------------ --------------------------------
1 6 ounce pack (1 cup) semi-sweet or milk chocolate piece
3 tablespoons light corn syrup
1 tablespoon water
5 1/2 cups raisins
Combine first three ingredients and place over hot (not boiling) water until
chocolate melts, stirring frequently.
Remove from heat and stir in raisins, coating well. Drop in small clusters onto
waxed paper from teaspoon. Chill until firm.
Source:
"California Raisin Marketing Association"
S(Internet Address):
"http://www.calraisins.org/"
Yield:
"2 1/2 dozen"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0
Chocolate Hazelnut Toffee
Recipe By :
Categories : Candies Dundee Hazelnuts
-------- ------------ --------------------------------
1 cup butter
1 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1/3 cup chopped Oregon hazelnuts
6 squares semisweet chocolate (6 to 8 squares)
2/3 cup finely chopped Oregon hazelnuts
Melt butter in saucepan. Add sugar, water and corn syrup. Cook to 290: or until a
small amount forms a brittle thread in cold water. Remove from heat. Stir in
chopped hazelnuts. Spread evenly on buttered baking sheet. Melt chocolate over hot
water. Break toffee into small pieces and coat with chocolate, then roll in finely
chopped hazelnuts.
Source:
"Dundee Hazelnuts & The Oregon Hazelnut Industry"
S(Internet address):
"http://www.teleport.com/~nuts/index.html;
http://www.oregonhazelnuts.org/"
- - - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0

Candy

Uploaded by

Document Information

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Candy

Uploaded by

Copyright:

Available Formats

* Exported from MasterCook *

Berry Red 'N Green Fudge

Makes 81 one inch squares.

Candy Bon Bons

Candied Orange, Grapefuit and Lemon Rind

Drop by tablespoonsful on wax paper.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Ported Fruit Confections

Grind raisins, peaches and figs together.

Finely chop walnuts.

Shape into 1" balls.

Roll remaining balls in confectioners sugar.

Yield: About 4 dozen

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Pecan Or Peanut Pralines

Mix sugar, milk, cook to boiling point.

Drop by spoon on wax paper.

Set on wet towel while spooning on paper,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Recipe By : Mrs. R. F. Holland, Columbia, South Carolina

Cream margarine and sugar until light and fluffy.

Stir in vanilla and pecans.

Cut into squares.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Grease pan and line with pecans.

Mix remaining ingredients except butter and pour over pecans.

Pour butter over evenly.

Bake at 300 degrees for 1 hour.

Possum Kingdom Lake Cookbook

Combine sugar, Karo and water. Heat to boiling point.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Combine sugar, Karo and water.

When boiling point drop in pecans.

Pour out on buttered platter,

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Peanut Mallow Clusters

Stir in marshmallows, add peanuts.

Drop by rounded teaspoonful on waxed paper.

refrigerate 1 hour to set.

Makes 4 dozen clusters.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster & SNT on 4/10/98

Five Minute Fudge

Remove from heat.

Pour into 8 inch square buttered pan. Cool.

Cut into square

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

Meanwhile, beat egg whites until stiff.

Gradually pour hot syrup into whites, beating constantly.

Beat until candy begins to hold its shape.

Let stand several hours until firm.

Store in airtight container.

Possum Kingdom Lake Cookbook

MC Formatted using MC Buster 2.0d & SNT on 4/9/98

Coffee Rum Fudge

ds Salt 3 tb Butter or margarine 1 ts Vanilla 1/4 ts Rum flavoring Walnut halves

Recipe By : Off a can of Cocoa